Programs

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.