Bachelor of Food and Beverage Management
Food and Beverage Management
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.
- 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.