Introduction
There is a restaurant inside your own home if you have not come to realize that yet. If you step out of the house, there are restaurants in your town, even more, if you are in a city. What if we go to another country, do you think they still call them restaurants like we do? Let’s know about the Degrees for Restaurant Management.
Restorante, ravintola, restaurang, restoran, shokudo, teishoku-ya, and nha hang in Vietnamese. They all refer to the same thing. A place to eat with a choice of food that you can choose which is the specialties of that restaurant.
There are a variety of restaurants all over the place. A fast-food one, a Spanish or Mexican joint, a Vietnamese or Thai restaurant. The lover’s Italian date place, a Hindi and spicy hot room, or a good old American barbecue spot.
The choice is endless. The menus are spectacular. You won’t even know a long thread of saliva is already dripping down the middle of your lips. There are also times when you do not know what that plate is all about.
The cooks are the kings of any restaurant. These are the people who imagine, then create some dish. Dishes that can bring the Michelin award to the restaurant. They are the reason people keep coming back; they want to eat that same dish again.
Restaurant History
Some accounts point to France as the origin of restaurants. These accounts talk of a Frenchman who served only one dish in his “restaurant”. A soup of white sauce with simmered sheep’s feet. That story almost made it into an accepted truth. It is not. Authoritative sources say that is only a legend, there is no proof of the existence of that man and his soup.
Ever since man came upon the earth, he needed nourishment. Eating was always in person or a partnering manner. That is until, with records to back it up, two big cities in Song Dynasty, China (1100 AD) emerged.
The local citizens of both cities found demand and a novel niche. They came up with outside-the-house dining. This is to cater to traveling tradespeople between the two cities. There were dim sum, chop suet, and noodles shops, both big and small.
After the Chinese, the Japanese and the French came up with public eating places. In the 1500s, the traditional Japanese tea houses began transforming. They started to include morsels of food. One chef made it further by introducing the kaiseki, dining through many dishes.
This dining had influences from the cuisine of the royal courts in the 9th century. The Buddhist monk cuisine of frugality also had a hand. The present-day kaiseki has a wide range of dishes to choose from. It is with sake now, instead of tea, as the main drink of the ceremony.
For the French, it was a communal table. It is where there will be only one dish to serve. Only the cook decides on the dish and not the guest. The dish to serve at exactly 1 PM can never have alterations. If you came in before the start but have not paid in advance, you default a seat at the table by their rules.
From their communal table, the French swung to healthy, non-peasant fare. And the bouillon emerges. These places had names the people gave in fanfare, as bouillon restaurer, soup to restore. The word restaurant has finally found its roots. Bit by bit, other dishes emerged, and a cafe provided choices for their client instead of only coffee.
Oldest Restaurant in American History
The oldest restaurant in America opened in 1673 by William Mayes, Sr., in Newport, Rhode Island. The name of it today is White Horse Tavern. It is still serving its customers even today. That makes it the 10th oldest and operating restaurant in the world. It also changed ownership nine times in its entire existence.
Constructed with colonial architecture in distinct Newport influence. It is a spacious restaurant that has three levels that are open to the public. The inner space has an immense fireplace and a collection of artifacts. That which brings the mind back to the olden days.
The structure itself was a two-story family house with two rooms for Francis Brinley in 1652. William Mayes purchased the property in 1673 and got a license to operate the place as an inn or tavern. For almost a hundred years after, it was the place for the British colony officials to meet. A gathering as the council or as the court of the city.
It still serves the original colonial-era dishes added with modern culinary dishes. Seafood such as fish, clams, and lobster from the local waters. Fresh farm products that have sources nearby. With a list of local and international wines and spirits to complement a meal.
They even have a gift shop if you ever want to have memorabilia from them.
Most Expensive Restaurants in the USA
This is a volatile type of business. Prices may go up one day and down the next. With that, this list is in no order at all.
- The French Laundry. In the land of Yountville, California and, owned by its chef, Thomas Keller. For one to get a seat in this plush place, reservation alone is from $350 to $500 per person. That is depending on which section of the restaurant you want to be in. There are two food-tasting menus served daily. Wines, spirits, and even sake are available, which are all charged separately.
- Per Se. The owner of this joint is the same owner of The French Laundry, Chef Thomas. This time around with a different crew, since this one is in New York. Reservations cost from $200 to $400 per person. That still excludes the food-tasting menu and drinks.
- Guy Savoy. This one is on the premises of Caesars Palace in Las Vegas, Nevada. A sister restaurant is in Paris, both of which ownership is by the master chef of the same name, Guy Savoy. Menus are like their Paris counterpart, and menu sets are in the range of $300 to $500 per person. This branch has earned two Michelin stars.
- Masa. Set aside two hours for dinner time at this Japanese restaurant in New York. Dinner is at the price of $650 per person in casual, comfortable attire. The owner is also the chef of Japanese lineage, Masayoshi Takayama. The chef was an apprentice to a sushi master in Tokyo before moving over to America.
- Saison. American chef and owner, Joshua Skenes, has this restaurant in San Francisco. Saison may also mean the four seasons, and he had correlated this to four senses. With an evolving menu set, the lowest is at $288 per person with a reservation fee deducted from the total.
- Urasawa. Another Japanese restaurant sitting in Los Angeles. The menu can go to 25 courses high and can span up to 4 hours to finish. $400 per person for the meal alone. Owned by its Japanese chef, Hiroyuki Urasawa, who was a former student of Masa Takayama.
The World of a Restaurant
The Legal Personality of A Restaurant. Depending on the size, it may have an organizational chart that is only three levels deep. It may have as high as five to seven levels or more, with apprentices down at the bottom of the rank. No matter what their structure, restaurants fall into five different legal classifications. This is what identifies their juridical personality.
The restaurant may file as a sole proprietorship or a partnership. They may also register as limited liability corporations. The last options they have are either a C corporation or an S corporation.
For discussion’s sake, we will assume a restaurant that is big enough to be the last three of the five. The first and the second type are common to many as small and only have one location. The last two, S and C corporations, are similar and differ only on tax compliance.
Management Positions in a Restaurant. A good size restaurant may have the following managerial positions in their organization. This, of course, does not reflect the practices of all dining groups. But it is representative enough to achieve a basic understanding of the restaurant. A shortened list of duties and responsibilities of the position is in an enumeration.
1. General Manager.
- Oversees all duties and responsibilities of all managers;
- Do all necessary reports for the owners and the government.
2. Manager or Assistant Manager (Dining Area).
- Coordinates front and back end operations;
- Submits financial reports;
- Verify and confirm reservations.
3. Manager or Assistant Manager (Kitchen Area).
- Manage and control kitchen inventory;
- Ensure supply of food and ingredients are constant;
- Cleanliness and hygiene in the area;
4. Manager or Assistant Manager (Operations).
- Hiring and training of employees;
- Maintenance and repair of all equipment;
- Cleanliness of all areas.
Best Degrees for Restaurant Management
There are many courses to choose from in getting a management position in a restaurant. That said, a high school graduate can become the manager of a restaurant. This will be in certain situations and considerations.
College Courses For A Restaurant Management Position. Whatever may befall, here are a few of the college courses one may take. Several of the colleges and universities in the USA also offer online programs. This is to continue personal growth in academics. It is also to counter the effects of the current world health situation.
►Bachelor of Science in Hotel, Restaurant, and Institutional Management. This specific course title is an offering at Texas Tech University. Its location is on the South Plains of West Texas in Lubbock. An online program, for the moment, needs to have 120 hours of attendance. The 120 hours of coverage will include lab works in food production. Computer forms and operations in hotels and restaurants are inclusive.
Texas Tech is open for the acceptance of military and veteran personnel. They also have scholarships available for those that are eligible. Online and on-campus tuition comparison can never be set into a determinant amount. It is best to have direct communication with the institution.
►Bachelor of Science in Hospitality Management. Underneath this mother curriculum, some courses are industry specifics. Restaurant: food and beverage management; Hotel: lodging; Meetings and events.
This offering by the University of Alabama requires 500 hours of internship. All 500 hours are in a hospitality organization. This is a requisite for those students on campus. Students by distance education have a different set of requirements.
The university was able to gather pertinent information to guide future students. That is commendable to the administration of the university. In the last two preceding years, a student that lives out of the state is more likely to spend 176% more. That is more than a student who lives within the state. Non-academic expenses after school hours are not included.
This is also a course offered in California. It is by one of the state’s institutions that is the Collins College of Hospitality Management. It is a college recognized all over the country.
►Bachelor of Science in Hospitality and Tourism Management. This course in its major is one of the three courses offered at the Dedman College of Hospitality. That is excluding certificate courses. Dedman College is under the Florida State University in Tallahassee, Florida.
The curriculum includes hours of internship in hospitality organizations all over America. Students have ample encouragement from the faculty to take part in international apprenticeships. The college has linkages in other countries such as China, New Zealand, and Ireland. The college has been to these countries before, with linkages established.
For incoming students, scholarships are available at the very start. At the end of the course, the college holds an event for recruitment on the campus itself. There could be only fifty employers, but with a hundred open positions.
This same course is also available at the San Francisco State University. The state university has an estimated student expense ratio of 1:2.5. An in-state student against an out-of-state student.
►Bachelor of Arts in Hospitality Business Management. Washington State University offers this course under the Carson College of Business. It has a standing need of 1000 hours of work experience. This must be in completely before applying for graduation. Being a state university, scholarships are available. Smaller pathways that lead to lower study load are options for the student.
These smaller pathways are of their own Honors Program. Another is the ALEKS score performance. There will be a 1000-hour internship experience. Only after finishing the four-year 120 credit course. There will also be help and advice on the financial aspect of the student from the government. Further information is available by direct contact or through their website.
►Bachelor of Science in Food and Beverage Industry Management. Ranked #7 in this academic course all over the USA for 2020 by a big circulation magazine. Johnson and Wales University is leveraging this course towards a more competitive edge. The university is in Providence, Rhode Island.
The university itself has several campuses. But this course is only available at their Providence and Charlotte campuses. This is a four-year course with 121 credits. Supplemented with free electives and specializations in culinary, or beverage, or guest relations.
Attendance and completion of policy standards within the course curriculum are of concern. This will earn certifications for the students. Certifications such as allergens, and responsible alcohol service, to name a few. These policy standards are local, state, and federal regulations.
There is a paid local internship under the student’s completion tasks. The internship has a pre-determined number of hours. Upon completion, graduates get help from the career service department of the university. The aim is to get a position in the food and beverage industry.
►Bachelor of Business Administration in Food Business Management. A course concentration on running a food business. This is an offering by the Culinary Institute of America in Hyde Park, New York. A quite impressive school by history, in architecture, and performance-wise. They have campuses in New York, Texas, California, and even in Singapore.
It all started in the year after World War 2 and was set up in New Haven, Connecticut. It had the aim of training students to become culinary experts for America. Its founder was someone who never was an employee of any restaurant. She was a lawyer in her own right And the driving force of the institute.
This is a 132 credit 4-year course designed with a specialization in food and wine management. There are electives on other related subjects for enhancement. The school has comparable costs as with other similar culinary institutions. One advantage of the school is that about 90% of its students get financial aid. This is basing on their historical data.
The school also enjoins the students to spend an entire semester in paid “externship”. Externship is the term used to shorten internship and experience. Students go to companies such as McCormick & Company, The Ritz-Carlton, among the 2,000 on their list. They also give students the chance to travel to other countries. Linkages with other schools in Singapore, Japan, and Europe.
► Diploma in Restaurant and Culinary Management. A diploma program of 316 hours in five modules. The student may choose morning, afternoon, or evening classes. This is a course under The Institute of Culinary Education. This course is to assist students who need to augment their academic deficiency. Deficiency in restaurant management or those who plan to set up their enterprise in food.
This school is in New York City and Los Angeles. Because of its location, the curriculum includes field trips outside of the campus. These field trips may be ocular or practical knowledge imparting by professional guests. Students can visit shops within the confines of the city. Restaurants, cafes, open fresh markets, spice shops, or meat shops.
For regular students, the school has a department called Career Services. The department assists them in hiring in one of their existing list of satisfied clients. Tuition ranges from $13,000 to $15,000 because of the different modes of attendance.
College Courses: Online or On-Campus. We need to divert a part of this discussion to touch on a very important topic. This applies to education in its entirety.
We can not be blind to the current world health situation today. This pandemic has affected all facets of life. Curtailing movement, commerce, celebrations, and other casual events we took for granted before.
It is a good thing that media and communication are still up in the air. The education sector has used the vastness of the internet to its advantage. This is to continue the process of education without having to wait for when this trouble will end.
On-campus education is on hold for the moment in favor of online education. With the shift comes the new need for the student and on the academic institution as well. We will not go into deep specifics. We need to understand the methods the academe have adopted.
*The Academe. Schools need to create a system such as the Learning Management System (or LMS). This is where an enrolled or prospective student will enter the internet. This is the virtual portal of the school. Depending on the school, there may be different LMS for each department or each college.
*The Student. If you are an enrolled student, it is a must to get all the requirements at the soonest time. This is for you to finish the entire course. If you are an entering freshman, you may already have a few of these. Please check with the school to know where you are.
- The hardware to use will be in line with the LMS of the school. A desktop or laptop will be the most compliant to connect with your school. Tablets and cellphones need checking for compatibility with your school.
- The software you need to get into the LMS. Reports, assignments, exercises, and examinations. These will need to be in line with the school’s LMS. The school may offer free-to-download software. A few of the universities have done this.
Further questions about online education are best tackled by the academic institution. That is, where you plan to enroll. There will be many questions about how this online education works. There will be answers from all the different schools, colleges, and universities.
Conclusion
As shown in the section on expensive restaurants, owners of most of those are the master chefs. But he can not do it alone. He needs to have somebody manage the other sections. The finances, operations, supply, maintenance, and cleanliness of the organization. He needs people around him to deliver the best food he can create.
From fine dining of the aristocrats to fast foods and pizzas. They all need the knowledge and services of managers. To land the position of Restaurant Manager, one has to finish any of the courses listed above.
If one has the degree and exposure to internships, one has a thin chance of rejection. Unless there are a hundred of you for a single opening. The median salary for a Restaurant Manager is $55,000 per year. The food and beverage industry is the biggest employer in the USA next to the government.
