Revista de Gestión Empresarial y Hotelera

Food Service Management

Successful foodservice management means having your hands in many pies: menu planning, operations, revenue management, human resources, training, marketing, merchandising, and customer service. Whether you’re managing a new restaurant business or working to improve an existing one, you need a strategic toolkit for success. Food service managers are responsible for the daily operation of restaurants and other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience and the business is profitable. Food service managers work in restaurants, hotels, school cafeterias, and other establishments where food is prepared and served. Managers at fine-dining and fast-food restaurants often work longer hours—50 or more per week. The work can be hectic, and dealing with unhappy customers can be stressful.