Restaurant, Food & Beverage Management (BS)

The Restaurant, Food & Beverage Management bachelor’s degree program provides a unique combination of culinary skills and hospitality management. The focus is on current restaurant and food service management industry topics. The program also develops proficiency in the area of beverage management. Other areas of study include critical thinking, financial analysis, industry technology, social media, leadership and customer awareness to prepare students for a management career in the food service industry. According to the National Restaurant Association, the food and beverage industry is the largest U.S. employer besides the government.

Upon completion of the program, graduates are expected to:

Apply the major concepts, skills and values of the restaurant, food and beverage profession to address industry problems both locally and globally.
Communicate effectively to diverse audiences, purposes and situations in the restaurant and food and beverage operations.
Analyze and interpret insights gained from decision-support tools and relevant sources to solve problems and improve organizational performance within the food service operations.
Integrate current industry technologies in all aspects of food and beverage management.
Attain relevant industry-recognized certifications.
Integrate industry-specific knowledge and skills in managing food and beverage operations.
As part of this program, all students complete a mandatory, term-long internship.

Value-added certifications within the degree include an industry-recognized responsible alcohol service certification, the national sanitation certification (a graduation requirement) recognized by the Conference for Food Protection, and the International School of Mixology Bartending Certificate.