Restaurant & Food Service Management

Objective of the Event

Students will be asked to perform marketing and management functions and tasks in a restaurant or food service business.

Learning Outcomes

• Apply marketing/management principles and techniques to the restaurant and food service industry and organizational environment.
• Analyze situations, organize thoughts and identify solutions.
• Demonstrate knowledge/understanding of general business and industry related concepts.
• Organize and communicate ideas and concepts effectively.

Other Characteristics

• This is a one–person event.
• Additional visual presentation aids are not allowed.
• Event includes a 100–question test.
• Event includes a role–play with judge.

Representative Job Titles

Restaurant manager, assistant manager, catering manager, deli manager, beverage manager, executive chef, sous chef, pastry chef, bakery sales manager, bakery manager, head of wait staff, purchasing agent, fast food restaurant manager, food kiosk operator, institutional food service manager and cafeteria/buffet manager.

Click HERE to download the complete official event guidelines.