The Bachelor’s Degree in Restaurant & Food Service Management
Today, in restaurant and food service management:
- Food service mangers are responsible for: interviewing, hiring, and training employees, overseeing inventory and ordering, complying with health standards, establishing customer service standards, scheduling, and more.
- More and more management positions are requiring a postsecondary education.
- The median annual wage of food service managers is $48,130 (B.L.S., May 2010.)
Our bachelor’s degree in restaurant and food service management will provide you with an in-depth knowledge of the industry’s professional demands.
In our four-year degree program, you’ll gain:
- Practical knowledge and technical skills
- Expert preparation for management positions in the food service industry. Our graduates have gone on to work for: restaurants, hotels, health facilities, schools, airlines, institutional dining rooms, and catering operations.
- Knowledge of: food purchasing, quantity food preparation, business law, human resource management, marketing, and finance.
Plus, with Philadelphia about an hour away and New York City only two, a variety of exciting opportunities in the hospitality industry are easy to access. Our students intern and gain work experience prior to graduation, so they’re ready to hit the ground running.