Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States.^[1]

One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).

References

Dahl, Joseph Oliver (1944). Restaurant Management, Principles and Practice (4th ed.). New York; London: Harper & brothers. OCLC 1741738.
Ninemeier, Jack D.; Hayes, David K. (2006). Restaurant Operations Management: Principles and Practices. Upper Saddle River, N.J: Pearson Prentice Hall. ISBN 0-13-110090-4.
Foxwell, Amy (2011). How to Market a Restaurant, Your Complete Guide to Easy, Affordable and Effective Restaurant Marketing. US. ISBN 978-1480289093.((cite book)): CS1 maint: location missing publisher (link)
Foxwell, Amy (2011). Restaurant Marketing System. US.((cite book)): CS1 maint: location missing publisher (link)

By type
of organization

By focus (within
an organization)

By scope

Strategic (top-level)	Capability Capital Change Communication Financial Innovation Legal Performance Risk Systems
By component	Facility Product Product lifecycle Brand Project Construction Program

By activity or
department
managed

Line	Marketing Operations/production Process Quality Sales
Staff	Accounting Office Records

By aspect or
relationship

By problem

Management
positions

Methods
and approaches

Management skills
and activities

Pioneers and
scholars

Education

Degrees

Other

Systems science portal

v t e Restaurant staff
Dining area staff	Bartender Busser Maître d'hôtel Sommelier Server
Kitchen staff	Chef Chef de cuisine Chef de partie Cook Dishwasher Pastry chef Saucier Sous-chef
See also	Brigade de cuisine Restaurant management Restaurateur

Further reading