Restaurant Management

Food service and beverage managers are the heart and soul of the hospitality industry, guaranteeing the smooth operation of establishments around the world.

If you are looking to start your food and beverage management career path – or gain new skills in this field – Paul Smith’s College is the perfect place for you. Learn to become an excellent manager who can oversee a busy team while also making smart business decisions and delivering guest satisfaction:

Gain hands-on experience working in our on-campus restaurants.
Master the foundations of culinary arts, nutrition and service management.
Study food-service trends in the hospitality industry.
Develop a talent for anticipating customer needs.
Hone your skills in financial accounting, management and leadership.
Understand best practices in quality assurance, safety and sanitation.

Graduates typically enter the workforce as management trainees or first-line supervisors, equipped with the knowledge and skills to rapidly advance in their careers.

Our Partners

Meet The Chefs

In the News: The Ganzi

Key Facts

B.P.S. Degree.
123 credit hours (minimum) required.
- 31+ credits must in liberal arts and sciences.
- 45+ credits must be in 300/400 level courses.
800 hours of industry work experience required.
- 200 hours (minimum) required at each internship site.
- This is non-credit bearing and there is no tuition fee.

Career Options

Food & beverage manager.
Banquet manager.
Dining room manager.
Maitre d’ hotel.

Courses & Objectives

At the end of the program students will be able to:

Demonstrate responsible financial management of a food service operation (e.g. financial statements, costing)
Demonstrate proficiency in cooking techniques
Demonstrate proficiency in sanitation
Demonstrate proficiency in menu development
Demonstrate proficiency in research
Exhibit behaviors that are indicative of good customer service
Successfully manage a work place exhibiting menu analysis
Successfully manage a diverse work place exhibiting production
Demonstrate understanding of current nutrition trends
Identify and plan menus that are based on nutritional needs
Recognize current marketing techniques and emerging trends
Make rational, logical and creative decisions to confront a variety of challenges
Convert financial data and operational reports into action plans.
Plan and conduct group meetings with agenda, outcome goals and post meeting analysis
Demonstrate the ability to plan, organize and execute a multi-faceted business project
Demonstrate knowledge and application of ethical and socially responsible practices.
Research and develop a fundamental marketing plan and integrate basic marketing principles into management decisions.
Develop and stage high-quality oral presentations to groups, integrating the use of presentation software.

Sample courses:

Professional Cooking Fundamentals
Dining Room and Kitchen Operations
Foundation of Baking I
International Cuisine
Food Service Sanitation
Nutrition
Commercial Cooking & Catering
Food Service Operation Management
Sustainable Practices Entrepreneurship
Principles of Marketing
Hospitality Futures
Field Studies in Food
Applications in Entrepreneurship

More program information and a full course list can be found in the College Catalog. For program planning sheets, click here.

A student-run bakery located in Cantwell Hall on the beautiful Paul Smith’s College campus. Sweet and savory treats are offered three days a week while classes are in session.

Learn more »

CRAFT BEER MINOR

Minor in craft beer studies and management to fully understand the industry fueled by craft brewing. Business is hopping:

taprooms
independent breweries
cooperative beer trails
specialty retail stores
beer-themed restaurants & events

Questions? Contact:

Click here to complete our quick inquiry form