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Essay / Research Paper Abstract
This 4 page paper examines restaurant management. What is involved and what type of education is required are things discussed. Franchise management is also included. Bibliography lists 4 pages.
Page Count:
4 pages (~225 words per page)
File: RT13_SA714res.rtf
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or an independently owned restaurant, there are similar operating requirements, but there are also differences between franchise and individual restaurant operation. In general, food service managers operate restaurants and coordinate
activities among various departments ("Food service managers," 2006). Department categories are dining room, kitchen, and banquet operations ("Food service managers," 2006). Managers also are responsible for taking inventory
and ordering enough tangible equipment and supplies, including food ("Food service managers," 2006). The manager will make sure that the restaurant is run smoothly and that there is maintenance done
appropriately ("Food service managers," 2006). A restaurant manager is involved in many activities including things like handling customer complaints, making sure that the cleanliness of the restaurant is always displayed
and other small, mundane tasks. Obviously, the manager delegates most of the work. He does not clean the toilets, but if the bathroom proves to be dirty, he may get
a complaint and that might mean a reprimand of the custodial manager. One can see that restaurant management is a significant, time consuming prospect. To become a restaurant manager,
one need not go to college, but it is increasingly more important to do so. In other words, many managers from the past had not gone to a university but
have a wealth of experience and will likely get a job if they have a proven track record. Today, bachelor degrees in restaurant management are offered ("Food service managers," 2006).
Close to one thousand colleges do offer such programs and community colleges also provide similar degrees ("Food service managers," 2006). Finally, some institutions combine culinary knowledge with management as well
("Food service managers," 2006). Training is something that is also a part of becoming a restaurant manager and many large and chain restaurants will provide such programs. One might
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