Services 服务 > Culinary Arts and Food Service 烹饪艺术和食品服务 > Restaurant, Culinary, and Catering Management

This curriculum teaches individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. This 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.