The Restaurant/Hotel Management Program combines classroom theory with hands-on industry experience and provides practical opportunities to successfully use managerial techniques. This program uses the college's modern kitchen facilities for several courses.
Students will learn to manage an entire restaurant or hotel, from the purchasing and behind-the-scenes operations to formal service. Inventory and cost control, menu development, housekeeping, convention services, catering, marketing, quantity food production, human relations, facility layout and design are explored.
Individuals with related work experience may be eligible to earn credit for proficiency in the restaurant and hotel industry. Recent high school graduates may be eligible for college credit for selected CTE Dual Credit courses completed in high school. (See CTE Dual Credit Program information in the college catalog.) This program is intended to lead to employment.
Students considering transferring to a four-year college or university to obtain a bachelor’s degree using the courses from this program should make an appointment with an academic advisor to review options.
Nature of Work—Individuals working in the restaurant and hotel industry must enjoy working with and serving people. Work in this field can be hectic due to quickly, accurately, and cordially processing large numbers of guests. Hotel managers must be able to handle a high degree of pressure and stress, willing to work varying shifts and be called at any time in the event of an emergency.
Related Job Titles—Catering manager, restaurant manager, food service manager, banquet manager, hotel manager, food purchasing agent, food production manager, convention services manager, food and beverage sales, general and operations manager and lodging manager.
Employment Outlook—Employment of food service is expected to decline 3 percent, or more slowly than the average for all occupations, during the 2010-20 decade. Most managers were salaried, but more than 45 percent were self-employed in independent restaurants or other small food service establishments. About 38 percent of all salaried jobs for food service managers were in full-service restaurants or limited-service eating places, such as fast-food restaurants and cafeterias. A small number of salaried jobs were in traveler accommodation (hotels), educational services, amusement, gambling, and recreation industries, nursing care facilities, and hospitals. Jobs are located throughout the country, with large cities and tourist areas providing more opportunities for full-service dining positions.
Employment of food service managers is expected to grow more slowly than the average (5 percent) through 2018. In addition to job openings arising out of employment growth, the need to replace managers who transfer to other occupations or stop working will create many job opportunities. Projected employment growth varies by industry. Most new jobs will arise in full-service restaurants and limited-service eating places as the number of these establishments increase along with the population.
Median annual wages of salaried food service
managers were $48,130 in May 2010. The middle 50 percent earned between $36,670
and $59,580. The lowest 10 percent earned less than $30,480, and the highest 10
percent earned more than $80,410. In addition to receiving typical benefits,
most salaried food service managers are provided free meals and the opportunity
for additional training, depending on their length of service. Some food service
managers, especially those in full-service restaurants, may earn bonuses
depending on sales volume or revenue.
For job and internship listings and job search assistance, contact the Job Resource Center in the Student Services Center, S202, (708) 974-5737, www.morainevalley.edu/jrc.
The median salary in Chicago for food service
managers is $60,321. Salaries range between $41,575 to $83,930.