This program trains individuals to become managers in the food service industry.
These managers coordinate culinary product production, distribution and service. Positions and job titles may vary as a result of the different contexts or types of businesses in which managers work.
Graduates will have the skills and knowledge required to work in a number of commercial or institutional establishments in the food industry: independent or franchised restaurants, catering services, fine dining, fast-food chains, central kitchens, bars, breweries and pubs, canteens, grocery-caterers, boutique restaurants, cafés, casino restaurants, ethnic restaurants, institutional food services, etc.
These individuals will be able to manage all of the resources of a food service establishment while ensuring effective operations, profitability and quality. They must also ensure optimal development of the establishment they are managing.
More specifically, graduates will have the knowledge and skills to: plan menus according to customer demand and restaurant or service concept; anticipate and promote customer patronage and sales; coordinate marketing, sales and promotional efforts; manage procurement (staff, food and material supplies); oversee human resources and training; coordinate service and production; evaluate operational and financial results; make any required changes to food supplies and services to ensure customer satisfaction and profitability; ensure that environmental standards as well as health, food and safety regulations are respected.