A program that prepares individuals to plan, manage, and market restaurants, food services in hospitality establishments, food service chains and franchise networks, and restaurant supply operations. Includes instruction in hospitality administration, food services management, wholesale logistics and distribution, franchise operations, business networking, personnel management, culinary arts, business planning and capitalization, food industry operations, marketing and retailing, business law and regulations, finance, and professional standards and ethics.
- Food Service Managers
- Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
- Lodging Managers
- Plan, direct, or coordinate activities of an organization or department that provides lodging and other accommodations.