As you plan, you're calculating portion size, food cost, and price. You might also buy flowers or choose new china and glassware. You might review your monthly financial statement or work on tax projections. You'll put the final touches on an ad for the paper. The successful food service professional is part chef, part maitre d', part accountant, marketer, historian, and therapist.
Few professions combine such diversity with the opportunity for personal creativity.
But despite the glamour, excitement, and creativity, the food service business is difficult. With these basics you can imagine yourself a food and beverage manager in a world-class hotel, a catering director, a human resources manager in a Fortune 500 company, an executive chef of a prestigious resort, a restaurant manager, a food purveyor, a purchaser, or a wine merchant. These careers are only a few of the options available to you once you complete the Bachelor's Degree Program at New England Culinary Institute.