Banquet Management Training and Education Program Info
A banquet manager is in charge of the logistical and staffing aspects of running a banquet room. Aspiring banquet managers or other food service managers will need a combination of experience and a thorough understanding of the industry; many technical and community colleges offer associate's or bachelor's degree programs in culinary arts management.
Associate's Degree in Culinary Arts Management
An associate's degree program in culinary arts management prepares students for a managerial position in the restaurant and hospitality industry. Studies focus on increasing business management skills, from monitoring pantry inventory to handling administrative duties centered around restaurant staff and schedules. Students usually receive a combination of classroom education, laboratory and practical experience in the field. Most programs require applicants only to have completed a high school diploma or GED.
Students learn the basics of food handling and safety, cooking, staff management and hospitality. In the course of their studies, students may take classes in:
- Food prepping
- Food purchasing
- Hospitality business management
- Business computing
- Banquet management
Employment Outlook and Salary Info
According to the U.S. Bureau of Labor Statistics (BLS), in May 2012, employment of food service managers was expected to decrease by 3% between 2010 and 2020. While experience in the food service industry was expected to be an important factor in qualifying for management positions, applicants with an associate's degree or higher in a related discipline might have a competitive edge (www.bls.gov). The BLS reported that the national mean salary of a manager was $52,580 in May 2012.
Bachelor's Degree in Culinary Management
Students who seek more in-depth training for a professional career in banquet management could pursue a Bachelor of Science (B.S.) in Culinary Management. Students in a 4-year program like this receive an overview of the food service industry through courses in business, food safety and hospitality. Often an internship or a practicum experience with a local business is offered as part of a baccalaureate program, offering hands-on, supervised experience in the field.
Students learn the skills necessary to effectively manage staff and operations in a kitchen, banquet room or catering business. Classes focus on how to manage and organize all aspects of such a business and can include:
- Beverage management
- Food sanitation and safety
- Baking basics
- Meats preparation
- Human nutrition
- Human resources principles
- Introduction to accounting
Popular Career Choices
Graduates with a B.S. in Culinary Management are prepared for an assistant management or management position in several areas of the culinary arts and hospitality industries; with experience, an employee can rise to higher-level positions with more responsibility. Some potential career choices include:
- Banquet manager
- Catering manager
- Director of food services
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