Restaurant Operations & Management
Are you driven to become a leader in the food service industry? If so, restaurant operations and management could be a fulfilling career path. By combining classroom instruction and practical application you will gain a working knowledge of what it takes to successfully operate and manage the front of the house. Instruction is focused on the three essential restaurant operational components: business, customers, and employees.
High school diploma or equivalent, completion of our Basic Skills Assessment and submission of the Program Application. Working knowledge of computers and access to a computer and the Internet are required.
The Basic Skills Assessment and Program Application are located online. The instructions are here. You will be directed to the program application after completing the skills assessment.
- Fundamentals of management
- Advertising, marketing, and promotion
- Contract/vendor management
- Delivering quality service
- Physical facility food & beverage: supplier to customer
- Kitchen equipment and interiors
- Sanitation & food safety
- Controlling costs
- VA Education Benefits
- Continuing Education Loans
— The National Restaurant Industry predicts restaurant sales to reach $799 billion in 2017, making this the perfect time to launch your career in restaurant operations and management.
— The median annual wage for food service managers was $50,820 in May 2016 (Bureau of Labor Statistics).
— There were 438,900 restaurant and foodservice jobs in Georgia in 2016 — 11% of employment in the state. By 2026, that number is projected to grow by 14.2% (Georgia Restaurant Association).
— The restaurant industry will remain the nation’s second-largest private sector employer with a workforce of 14.7 million (National Restaurant Association).