INTRODUCTION TO THE RESTAURANT MANAGEMENT AND FOOD SERVICE PROGRAM

1. General introduction

The Restaurant Management Department belongs to the Faculty of Tourism and Culinary Arts, Industrial University of Ho Chi Minh City (HUIT). The department is responsible for training academic programs in the field of Hospitality and Restaurant Management as regulated in the national list of undergraduate disciplines issued under Circular No. 09/2022/TT-BGDĐT: Restaurant Management and Food Service(Major code: 7810202).

The undergraduate program in Restaurant Management and Food Service has been accredited by the Ministry of Education and Training (MOET) and awarded a quality assurance certificate dated October 6, 2022.

This major provides students with specialized knowledge in banquet management; management of food service business establishments; kitchen operations and supervision; menu and portion development; food and space presentation; organization and management of restaurant departments (service, bar, kitchen); event and banquet management; Vietnamese and international cuisine; food ingredients and preservation; food safety and hygiene; tourism service quality management; tourism marketing, and more.

Students also complete a 6‑month enterprise semester in Vietnam, the United States, Japan, or Singapore with partners that have signed MOUs with the university, including:
the Marriott hotel & resort group in Vietnam and the U.S., Golden Gate restaurant chain, and Paradise Group Singapore.

Graduates can take on positions ranging from staff, specialists, department supervisors, departmental managers, to operational managers at hotels, restaurants, resorts, and banquet–conference centers in Vietnam, the region, and worldwide.

2. Training objectives

The Bachelor’s program in Restaurant Management and Food Service at HUIT aims to integrate theoretical knowledge with practical activities and real-world experience in enterprises. The program ensures learning outcomes in terms of knowledge, skills, autonomy, and responsibility:

Knowledge

• Foundational social, political, national defense–security, and IT knowledge.
• Basic industry knowledge in planning, organizing, and supervising processes in tourism service management, restaurant management, and food service.
• Specialized knowledge in managing and operating professional activities within restaurant and food service businesses.

Skills

• Problem‑solving skills for complex situations.
• Leadership and entrepreneurship skills; ability to create jobs for oneself and others.
• Critical and analytical skills to apply alternative solutions in uncertain or changing environments.
• Skills for evaluating work quality and team performance.
• Communication and knowledge dissemination skills in the workplace.
• Ability to perform specialized and complex tasks.
• English proficiency at level 3/6 of Vietnam’s National Foreign Language Competency Framework.

Autonomy and responsibility

• Ability to work independently or in teams in dynamic environments.
• Personal accountability and responsibility for group outcomes.
• Ability to guide and supervise others in assigned tasks.
• Capability to self‑direct, make professional judgments, and defend personal viewpoints.
• Ability to plan, coordinate, manage resources, and improve operational efficiency in tourism enterprises.

3. Career opportunities

Graduates in Restaurant Management and Food Service can develop their careers in dynamic, professional environments such as:

• Positions ranging from staff, supervisor, to manager in restaurant service, bar, kitchen, and banquet departments; training specialists; service quality managers; marketing, sales, customer service specialists; event and conference organizers; operational managers at hotels, resorts, upscale restaurants, convention and banquet centers.
• Training specialists, HR management, service quality management; marketing, sales, branding, and customer service staff; operational managers at restaurant chains, fast‑food chains, high‑end coffee chains.
• Service quality managers; supply chain and customer service managers; operational managers at canteen systems, school cafeterias, hospital cafeterias, corporate and factory dining facilities.
• Entrepreneurs in the food service industry, with various models such as restaurants, cafés, food stalls in malls and amusement parks, home‑catering services, etc.
• Teaching positions in professional culinary, restaurant, hotel, or tourism institutions at universities, colleges, and vocational training centers.
• Specialists in hospitality and restaurant management at governmental tourism management agencies.

4. Key courses and suitable attributes

Typical Specialized Courses

1. Restaurant Business Management
2. Investment Management in Hospitality
3. Bar and Beverage Management
4. Tourism Service Quality Management
5. Sales Management in Tourism
6. Entrepreneurship in Food Service
7. English for Restaurant Management

Tourism Service Quality Management

1. Event Management in Tourism
2. Food Preparation Techniques
3. Restaurant Operations
4. Vietnamese and World Cuisine
5. Enterprise Internship

5. Student Benefits

• Training with diverse learning methods: theoretical study, practical sessions, professional internships, enterprise semester, and real‑world experiences at high‑standard hotels and resorts.
• Solid foundation in tourism and hospitality, enabling students to pursue master’s degrees or additional certificates in related fields such as hotel management, tourism management, culinary science, nutrition and food culture, etc.
• Practical training at fully equipped facilities with experienced instructors who are experts in culinary arts, tourism, and restaurant–food service management.
• Internship and employment support during study and after graduation.
• Participation in academic clubs, school events, and vibrant student activities.
• Entitlement to benefits and policies for students of public universities.
• Access to student loan programs.
• Program duration: 3.5 years.