A
Restaurant Management program
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.
