Foodservice Management Principles: What Do I Need to Know?

Food service managers coordinate the daily operations of all types of eateries. For those who are looking for a fast-paced field with stability, managing commercial food operations are a great choice.

Managing an eatery requires more than scheduling staff and ordering supplies. There is a science to running a popular, safe, and profitable food business. You might ask yourself; what are some of the important principles of food service management? How do those who are seeking a future in this field benefit from a formal education?

Basic Principles of Food Service Management

The National Restaurant Association calculated that restaurants were responsible for $799 billion in sales in 2017. Commercial kitchens have a big impact on our economy. More than that, the food they provide impacts the health and wellbeing of patrons. To ensure that influence is as positive as possible, food service managers plan their work and cuisine around certain basic principles.

• Food Safety: Food-borne illnesses and contamination sicken thousands of diners every year. Food service managers enforce sanitation rules to prevent the spread of sickness. This includes making sure cook lines, dining rooms, and storage spaces are clean, in good repair, and free of debris that could fall into containers. They also ensure the proper rotation of stocked items to prevent spoiled goods from reaching their customers’ plates.
• Value: Modern restaurant patrons want flavor at a reasonable price. Food service managers work with chefs to develop menus that satisfy the palate without breaking the establishment’s budget. Service is also included in the value measurement. Servers, hostesses, bartenders, even bus staff are an integral part of the diner’s experience. Food service managers are there to make sure service staff always treats their customers professionally. When customers are unhappy, the food service manager is responsible for restoring their faith in the eatery.
• Cost Control: Restaurant budgets are heavy with food and labor costs. One of the biggest responsibilities food service managers face is providing high-quality service, food, and drinks while maintaining a profitable operation. This means managing budgets, analyzing business patterns for scheduling purposes, and keeping track of ingredient inventory and other supplies.
• Laws and Regulations: Commercial kitchens are subject to a variety of national, state, and local legal requirements. Food service managers train their staff on the laws that affect their specific role. They also monitor employees to ensure full compliance with all necessary regulations. Obtaining and renewing licenses, bookkeeping and payroll, and paying government taxes and fees are other functions food service managers fulfill.

These basic principles build the foundation of a successful commercial kitchen operation. Food service managers use these rules to inform their daily actions and decisions.

Why Food Service Managers Need a Formal Education

Many food service manager positions require little more than a high school education. However, there are many advantages to getting a culinary degree.

• Greater Flexibility: A formal training program teaches you how to work in a variety of commercial kitchen settings, from store bakeries to 5-star steakhouses. If you are depending on your past experience to qualify for a position, you may find yourself stuck in the same type of establishment. Getting a degree gives you more flexibility. 
• Validation: You may have great experience and stellar references, but employers need verifiable facts. A formal, accredited degree validates your experience and gives potential employers a solid way to measure your abilities.
• Hands-On Experience: Those who have not worked in restaurants before can gain similar experience in a training program. Cooking schools use real commercial kitchens to teach students the procedures they will use every day. Students gain real-world experience with the added benefit of expert guidance from instructors.

A formal training program gives you the best options for a long and lucrative future in food service management.

Is a Degree Program Right for You?

Is your goal becoming a food service manager? If you want to each a Bachelor of Science Degree in Food Service Management, ECPI University’s Culinary Institute of Virginia offers this degree program at an accelerated rate. For more information, connect with a knowledgeable career counselor today.

It could be the Best Decision You Ever Make!

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