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Bachelor of Food and Beverage Management

Food and Beverage Management

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It is designed to be just like it would be in the workplace. And so it’s long days, but it gives a very realistic view of what the industry is like. It’s very quick, it’s very focused.
Jamie LeRoux Faculty, Food and Beverage Management

As a Food and Beverage Manager, you are responsible for the total management of a food service operation.

In this program, you will:

  • Combine classroom, hands-on laboratory, and cooperative education experience.
  • Learn staff selection and training, menu planning, purchasing and inventory control, coordination of marketing activities, dining room management, and the overall management of a food service operation.
  • Develop the knowledge and skills essential for a position as a general food service manager, restaurant and dining room manager, large volume kitchen manager, banquet and catering director, catering and event directors/coordinator, food service owners/operator, or potential culinary/food and beverage educator.
  • Be prepared for a range of employment opportunities — commercial and private restaurants, hotels, hospitals, deli and catering operations, schools, or corporate food settings.

Baker College of Muskegon’s Culinary Institute of Michigan will open in Fall 2009.

Career Facts

  • The average annual salary for Food Service Managers is $48,700.
  • Employment of Food Service Managers is expected to grow 5 percent, which is slower than average. Most new jobs will be in full-service restaurants and special food services such as schools, health care facilities, and other commercial businesses and in nursing and residential care for the elderly.
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