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Hospitality: Food Service (SOC CODE: 11-9051.00)

Job Description Overview

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Related Careers

  • First-Line Supervisors of Food Preparation and Serving Workers
  • Food Service Managers
  • Managers, All Other
  • Financial Managers, Branch or Department
  • Food Servers, Nonrestaurant
  • Information Technology Project Managers
  • Medical and Health Services Managers
  • Sales Managers
  • Computer and Information Systems Managers
  • Social and Community Service Managers

Sample Job Duties

  • Monitor employee and patron activities to ensure liquor regulations are obeyed.
  • Keep records required by government agencies regarding sanitation or food subsidies.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Maintain food and equipment inventories, and keep inventory records.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Count money and make bank deposits.

    What Classes Do I Need to Take?

    • Hospitality and Restaurant Management: AS Degree

      Business Division
      Degree S1307

      This Associate of Science in Hospitality and Restaurant Management prepares students for mid-level or Manager-In-Training position in the hospitality industry. Students gain practical and management training in: food safety and sanitation, food production, dining room service management, supervision, cost control, financial accounting, lodging management, and hospitality law. Students who successfully complete the requirements for this degree will also earn the Food Protection Manager Certification from the National Restaurant Association upon passing the ServSafe Exam. This program is designed to articulate with the Collins College of Hospitality Management at Cal Poly Pomona as well as other universities. Students planning to transfer should consult with Hospitality Management Coordinator and Counseling to discuss transfer options.

      This degree requires the completion of General Education coursework plus the following:

      Required Courses

      Course Prefix Course Name Units
      HRM 51Introduction to Hospitality3
      HRM 52Food Safety and Sanitation2
      HRM 53Dining Room Service Management3
      CUL 102Professional Cooking I3
      HRM 56Hospitality Supervision3
      HRM 57Hospitality Cost Control3
      HRM 64Hospitality Financial Accounting3
      HRM 66Hospitality Law3
      HRM 70Introduction to Lodging3
      Choose one course from the following:3
      HRM 61
      Menu Planning
      HRM 62
      Event Planning and Catering
      HRM 91
      Hospitality Work Experience 1
      Total Units29
    • Hospitality: Food Services Certificate

      Business Division
      Certificate E1390

      This certificate prepares the holder to enter the food service field as a skilled food service worker in either food preparation or service.

      Required Courses

      Course Prefix Course Name Units
      HRM 51Introduction to Hospitality3
      HRM 52Food Safety and Sanitation2
      HRM 53Dining Room Service Management3
      Total Units8
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