Introduction to the Restaurant and Food Service Management Program Academic Programs

Restaurant and Food Service Management Program

(Implemented under the Specialized Program Framework)

Overview

The Bachelor’s Program in Restaurant and Food Service Management is designed with a strong application-oriented focus and implemented under a specialized training framework. It aims to develop professional managers and specialists who are well prepared to meet the demanding requirements of the food and beverage industry.

The program was comprehensively updated in 2024 and benchmarked against internationally recognized educational models, including Le Cordon Bleu Australia, renowned for culinary arts and management, and At-Sunrice GlobalChef Academy. This benchmarking approach ensures that students develop a balanced foundation of knowledge and skills, combining strategic management capabilities with an in-depth understanding of operations and enabling them to meet the industry’s highest professional standards.

Program Objectives

The program aims to develop graduates who possess not only in-depth business knowledge but also strong professional skills and the ability to manage operations and pursue entrepreneurial opportunities in the food service industry. Specifically, graduates are expected to develop the following core competencies:

Management and Business Competence: Students acquire a solid foundation in economics and business management and develop the ability to analyze markets, prepare financial plans, conduct marketing activities, and manage human resources specifically within the F&B industry. Students are also able to develop comprehensive business plans and assess the feasibility of food service projects.

Professional Operational Competence: Students develop proficiency in essential professional skills ranging from food preparation and production to bar operations and food service delivery in accordance with international standards. They are also able to manage and optimize workflows across different restaurant departments.

Soft Skills and Global Integration: Students develop strong communication, customer service, problem-solving, and teamwork skills. The program also emphasizes technology application and foreign-language proficiency, enabling students to adapt effectively to highly competitive international working environments.

Professional Ethics and Responsibility: Students develop sound ethical qualities and a strong sense of responsibility toward society and the community. They are encouraged to respect culinary cultural values and place customer satisfaction at the center of service delivery.

Curriculum and Study Pathway

The program is delivered over four years with a total of 122 credits, integrating management theory with intensive practical training to support students’ comprehensive professional development.

Foundational Knowledge: During the initial stage, students acquire general knowledge in economics, management, marketing, accounting, and law. Foundation courses such as Introduction to Tourism, Foundations of Vietnamese Culture,and Tourism Service Quality Management provide students with a broad understanding of the service industry and the cultural factors influencing customer dining behavior.

Disciplinary Knowledge: This stage focuses on the key areas that determine the success of an F&B business. Students study Food Hygiene and Safety in accordance with international standards, Tourism Marketing to understand product promotion, Human Resource Management to develop and manage effective teams, Hotel and Restaurant Investment Management to understand business projects, and particularly Restaurant Operations to master professional service procedures.

Specialized Knowledge: Students receive advanced training through compulsory courses such as Restaurant Management and Bar Organization and Operations, enabling them to develop comprehensive management skills ranging from menu design and cost control to bar operations.

At the same time, students may select elective course groups according to their individual career orientation, reflecting the flexibility of the curriculum:

Group 1 – Service Skills and Culinary Arts: Focuses on customer service and culinary competencies through courses such as Tourist Psychology and Communication Skills and European Pastry Preparation.

Group 2 – Travel and Tourism: Broadens students’ knowledge into the travel sector through courses such as Tour Guiding Operations and Travel Business Management.

Group 3 – Hotel Management: Integrates knowledge from the hotel sector through courses such as Hotel Front Office Operations and Hotel Business Management, creating additional opportunities for students to work in F&B departments within major hotels.

Practical Training and Internship

Practical experience is an integral component of the program. Practicum 1 & 2 and the Graduation Internship are designed to provide students with opportunities to apply their knowledge in real working environments at partner enterprises, restaurants, and hotels. These experiences not only strengthen professional competencies but also serve as an important bridge to employment opportunities after graduation.

Career Opportunities

With a solid foundation of professional knowledge and practical skills, graduates of the Restaurant and Food Service Management program can confidently pursue a wide range of attractive career pathways:

Management and Supervisory Positions in Restaurants, Hotels, and Convention Centers: Graduates may be responsible for daily operations, staff management, cost control, and service quality assurance to deliver excellent customer experiences.

Consulting, Operations, and Management Positions in Restaurant Chains and Food Service Businesses: Graduates may contribute to developing and standardizing operating procedures, creating new products, and expanding markets for food and beverage brands.

Quality Control Specialists in Industrial Kitchens: Graduates may be responsible for ensuring strict compliance with food hygiene and safety standards, ingredient quality requirements, and food preparation procedures.

Researchers and Lecturers at Tourism and Restaurant Management Institutions: Graduates may pursue careers in teaching, research, and curriculum development to support the education of future professionals in the industry.

Entrepreneurship in the Food and Beverage Industry: With the business mindset and management competencies developed through the program, graduates can establish and operate their own food service businesses and develop their own culinary brands.

Download the Detailed Curriculum here