Career Outlook for a Hospitality Management - Restaurant and Catering Program
Posted by Jason White on Wednesday, April 16, 2014
Under: College Education
Restaurant and catering professionals are responsible for overseeing the
daily operations of a catering company, restaurant or a foodservice
organization. Their job duties involve preparing and tasting food,
ensuring kitchen coordination, supervising supplies and resources, menu
management, dining room management and ensuring safety, hygiene and
sanitation while cooking and serving food. The professionals are also
committed to customer service.
They are also expected to possess strong business acumen as their job
duties might also include controlling labour costs, estimating the costs
of ingredients for catering assignments, purchasing for commercial
kitchen and processing food delivery orders. However, exact roles and
responsibilities depend on the type of employment, job title and
individual experience.
Career Outlook
Hospitality management - restaurant and catering industry is huge. The
Canadian Tourism Human Resource Council (CTHRC) anticipates that the
food and beverage services sector will employ over 1.95 million people
by 2015. The council also reported that 68 percent of the employees in
this sector are young Canadians.
Given these enormous numbers, the job opportunities for graduates in
hospitality are anticipated to increase in the coming years. However,
entry to the industry can be really tough for those individuals who
haven't undergone formal education or don't possess hands-on-experience
in restaurant management and catering.
Employers are keen on hiring people who possess in-depth knowledge about
food and beverage industry and its operations and hold formal
foodservice and menu management training. A diploma in hospitality
management - restaurant and catering can be the right choice for those
who wish to build a career in this field.
Job Opportunities
Restaurant and catering professionals can find employment with hotels,
restaurants, airlines, clubs and bars, resorts, cruises, hospitals,
event management companies and other foodservice companies. They can
work as restaurant coordinators, kitchen managers, catering coordinators
or managers, purchase officers and menu planners. They can be employed
in the areas of
- Menu development and pricing
- Human resource management
- Nutrition management
- Catering laws
- Catering and event management
- Food delivery
- Restaurant service management
- Hospitality managerial accounting
- Quantity food production
- Beverage and bartending
Becoming a Restaurant and Catering Professional
Catering and restaurant management is a hands-on-occupation that
requires practical experience. But the individuals in this field are
also required to possess a strong foundation in food theory, cuisines of
diverse cultures, beverage knowledge and culinary business.
Centennial College's two year post-secondary hospitality management program
prepares you for entry level jobs in restaurant operations management.
The program combines theory and placement in a restaurant or a hotel to
help you gain a thorough understanding and skills essential to various
segments of the industry, such as menu planning and design, beverage
knowledge, kitchen management and bartending. It also covers business
aspects of the industry by covering subjects including purchasing,
accounting, cost control and human resources supervision.
Enrolling in a Hospitality Management - Restaurant and Catering Program
Students interesting in apply for this program will need:
- Secondary school certificate or equivalent
- English Grade 12 C or University or equivalent
After the completion of the program, students can choose to either
pursue a career in restaurant and catering or apply academic credits
earned towards further study.
In : College Education
Tags: hospitality management program menu management