Foodservice Management

Foodservice management involves overseeing the operation of facilities that prepare and serve food, such as restaurants, cafeterias, or catering services. It includes planning menus, managing staff, purchasing ingredients, maintaining safety standards, and ensuring efficient service to meet customer needs. Effective management balances quality, cost control, and customer satisfaction, coordinating all aspects to keep the operation running smoothly. It requires organizational skills, industry knowledge, and attention to detail to deliver consistent, safe, and satisfying food experiences.