Food Service Managers Career

For the Food Service Managers, the average hourly wage is $32.27 and the average annual wage is $67,130. Understand required skills and ability for the career and find right career colleges for it.
Food Service Managers career

Food Service Managers

The main tasks and work activities of Food Service Managers are to evaluate quality of materials or products, resolve customer complaints or problems, schedule product or material transportation, monitor organizational procedures to ensure proper functioning. In general, for the Food Service Managers, service Orientation, speaking, active Listening, management of Personnel Resources and other 17 skills are required.

General Job Description and Education/Training Levels for Food Service Managers

Food Service Managers occupations usually require a high school diploma. 55.19% of Food Service Managers have High School Diploma (or the equivalent) and 4.83% of Food Service Managers have Post-Secondary Certificate. You can check detailed job description, required skiils, activities, and more detailed description at Food Service Managers tasks, skills, and ability page.
The following graph shows the percentage of earned degrees held by Food Service Managers occupational group.
Less than a High School Diploma
15.37%
High School Diploma (or the equivalent)
55.19%
Post-Secondary Certificate
4.83%
Some College Courses
18.35%
Associate's Degree (or other 2-year degree)
0.71%
Bachelor's Degree and Above
5.55%

Vocational Programs for Food Service Managers Career

10 vocational programs are closely related to the Food Service Managers occupation - Restaurant, Culinary, and Catering Management, Manager, Culinary Science, Culinology, and 8 more programs. You can check the schools offering the programs with tuition, length of study, and earning information.
A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations
Average Program Tuition & Fees: $8,587
Average Program Length: 316 Contact Hours
Average Completion Time: 7.50 Months
A program that focuses on the blending of food science and the culinary arts and that prepares individuals to work as research chefs and related research and development positions in the food industry. Includes instruction in culinary arts, food chemistry, food safety and quality, food processing, nutrition, and business management
A program that prepares individuals to manage wine selection, purchasing, storage, sales, and service for a variety of establishments in the hospitality industry. Includes instruction in wine production, wine regions of the world, wine tasting, food and wine matching, service techniques, and wine program management
A program that focuses on the principles and practices relating to the administration of food service systems in institutional settings, and that prepares individuals to manage such operations in public and private facilities. Includes instruction in human nutrition, food safety, the design and organization of food service systems, purchasing, personnel management, and related business practices
A program that prepares individuals to serve as general managers and directors of hospitality operations on a system-wide basis, including both travel arrangements and promotion and the provision of traveler facilities. Includes instruction in principles of operations in the travel and tourism, hotel and lodging facilities, food services, and recreation facilities industries; hospitality marketing strategies; hospitality planning; management and coordination of franchise and unit operations; business management; accounting and financial management; hospitality transportation and logistics; and hospitality industry policies and regulations
A program that prepares individuals to manage operations and facilities that provide lodging services to the traveling public. Includes instruction in hospitality industry principles; supplies purchasing, storage and control; hotel facilities design and planning; hospitality industry law; personnel management and labor relations; financial management; marketing and sales promotion; convention and event management; front desk operations; and applications to specific types of hotels and motel operations
Average Program Tuition & Fees: $14,804
Average Program Length: 769 Contact Hours
Average Completion Time: 9 Months
A program that prepares individuals to plan, manage, and market restaurants, food services in hospitality establishments, food service chains and franchise networks, and restaurant supply operations. Includes instruction in hospitality administration, food services management, wholesale logistics and distribution, franchise operations, business networking, personnel management, culinary arts, business planning and capitalization, food industry operations, marketing and retailing, business law and regulations, finance, and professional standards and ethics
An instructional program that prepares individuals to manage operations and facilities that provide food and/or lodging services to the traveling public. Includes instruction in hospitality industry principles; supplies purchasing, storage, and control; hotel and restaurant facilities design and planning; hospitality industry law; personnel management and labor relations; financial management; facilities management; marketing and sale promotion strategies; convention and event management; front desk operations; and applications to specific types of hotel, motel, and/or restaurant operations. Note: this program was re-instated after being deleted from CIP 2000; previously, it was coded as 52.0902
Any instructional program in Hospitality Administration/Management which is not categorized in sub area
Average Program Tuition & Fees: $14,540

Schools for Food Service Managers Occupation

The following schools offer the vocational programs and courses for preparing Food Service Managers. The list includes some 4-year colleges that have certificate or associate programs for the career.
Waterbury, CT

Public, 2-4 years, Offering 80 programs to 4,554 enrolled students and its average tuition & fees is $14,140
San Antonio, TX

Private, 2-4 years, Offering 7 programs to 299 enrolled students and its average tuition & fees is $18,475
Las Vegas, NV

Private, 4 years, Offering 19 programs to 30 enrolled students and its average tuition & fees is $9,552