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School of Sport, Recreation, and Tourism Management - George Mason University

The Food and Beverage Management certificate at Mason teaches students key concepts and operational functions, strategies, and practical skills necessary for managing and operating food and beverage business for restaurants and catering companies.

  • Students will learn to develop menus, prepare food, implement food safety standards, manage food waste, and utilize best-practice food service principles.
  • Students will also be exposed to a variety of food and beverage businesses, including hospitality venues, restaurants, and food service management for large institutions like schools and hospitals.
  • Graduates will be prepared to manage and operate restaurants, catering companies, and institutional food service suppliers.

What you’ll learn:

The focus of the curriculum is to provide students with a foundational knowledge of the food service industry, from basic nutrition and diet fundamentals to restaurant operations.

Coursework includes instruction on food safety, culinary basics, and menu development. In addition, there is a specific focus on management issues, including human resources, buying and selling food and beverages, and cost control. The curriculum emphasizes hospitality skills and the scope and forms of hospitality organizations.

Who will benefit from this certificate?

Courses are open to any individuals with an interest in the food and beverage management and operations.

• The Certificate benefits individuals who need to learn more about the specifics around restaurant and catering operations.
• Individuals who do not work in restaurants but need to be conversant in operations of food and beverage providers will also benefit from this certificate.
• This certificate may be pursued on a full- or part-time basis for degree seeking or non-degree seeking students.