Food service and restaurant chains prefer to hire people with degrees in restaurant and institutional food service management, but they often hire graduates with degrees in other fields who have demonstrated interest and aptitude. A bachelor's degree in restaurant and food service management provides a particularly strong preparation for a career in this occupation. In 1996, more than 160 colleges and universities offered 4-year programs in restaurant and hotel management or institutional food service management. For people not interested in pursing a 4-year degree, a good alternative are the more than 800 community and junior colleges, technical institutes, and other institutions that offer programs in these fields leading to an associate degree or other formal certification. In addition, many educational institutions offer culinary programs that provide food preparation training which can lead to a career as a cook or chef and provide a foundation for advancement to an executive chef position.
Most employers emphasize personal qualities.
Restaurant and food service management can be demanding, so good health and stamina are important. Self-discipline, initiative, and leadership ability are essential. Managers must be able to solve problems and concentrate on details. They need good communication skills to deal with customers and suppliers, as well as to motivate and direct their subordinates. A neat and clean appearance is a must because they often are in close personal contact with the public.