The Master’s Degree in Catering & Restaurant Management examines the tools needed to start and run a successful catering company and/or a restaurant. It covers requirements for the kitchen, catering equipment, storage, banquet space, and the logistics for cooking, hot and cold storage, and transportation to the function site. It also includes hygiene and sanitation requirements.
The program is delivered online via distance learning. The structure is 70% textbooks and 30% project. It includes 13 academic credits for research methodology and a final project or thesis. Students also complete 30 academic credits in Catering & Restaurant Management Online, plus other additional subjects.
Modules
- Catering & Restaurant Management Online
- Research methodology and final project or thesis