San Francisco State University (Restaurant and Institutional Foodservice Management)

The Restaurant and Institutional Foodservice Management concentration prepares students for management positions in the rapidly growing foodservice industry. The goal of the program is to prepare restaurant and institutional foodservice managers with superior knowledge and skills to meet the needs of the expansive and culturally diverse foodservice industry.

The program provides state-of-the-art food facilities located on the fourth floor of Burk Hall. In the Miele Food Study Laboratory, students study food principles, preparation and service using the highest quality equipment. In the Quantity Food Production Laboratory, students gain hands-on experience in preparing and serving food in the restaurant for fine dining. The Quantity Food Students Working in Vista RoomProduction Laboratory is equipped with modern quantity foods production equipment supplied by prestigious foodservice and equipment companies. Academic courses scheduled to use the laboratory include Foods, Production and Service; Management of Quantity Food Purchasing and Production; and Restaurant Management.

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