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).

Presumably there are other systems.


  1. ^ United States Department of Labor (2004). Occupational Outlook Handbook, 2004-2005: Bulletin 2570. Claitor's Law Books and Publishing. p. 54. ISBN 1-57980-925-1.

Further reading