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A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations.
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| A major in Restaurant, Culinary, and Catering Management/Manager is highly relevant for the following careers. National averages for wages in each career is provided. |
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Top 11
U.S.
Colleges with the
most degrees awarded
of Restaurant, Culinary, and Catering Management/Manager among the 2006-2007
graduating class.
|  | Art Institute Pittsburgh
Pittsburgh, PA | 26
(4.8%) |  |  |
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| | Art Institute of California - Los Angeles
Santa Monica, CA | 25
(8.9%) |  |  |
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| | Art Institute of Colorado
Denver, CO | 20
(9.1%) | | |
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| | Lincoln College of Technology
West Palm Beach, FL | 17
(100.0%) |  |  |
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| | Art Institute of California - San Diego
San Diego, CA | 17
(5.1%) | | |
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| | Newbury College-Brookline
Brookline, MA | 15
(10.0%) | | |
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| | The Art Institutes International Minnesota
Minneapolis, MN | 12
(6.6%) | | |
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| | Illinois Institute of Art - Chicago
Chicago, IL | 9
(2.4%) | | |
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| | Universidad Del Este
Carolina, PR | 6
(0.7%) | |  |
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| | Scottsdale Culinary Institute
Scottsdale, AZ | 5
(20.8%) | | - |
* The number of bachelor's degrees awarded among the 2006-2007 graduating class.
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