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Restaurant management

Profession

Summary

Profession

Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States and elsewhere.

One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).

References

United States Department of Labor. (2004). "Occupational Outlook Handbook, 2004-2005: Bulletin 2570". Claitor's Law Books and Publishing.
"Courses: Restaurant and Catering Establishment Managers and Proprietors".

Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

food-service-occupations culinary-arts hospitality-management restaurants

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