Bachelor Program in Restaurant and Food Service Management Program

Restaurant and Food Service Management Program

Master the Art of Service, Lead with Management Excellence

1. Program Overview

The Restaurant Management Department, under the Faculty of Tourism and Culinary Arts at Ho Chi Minh City University of Industry and Trade (HUIT), is responsible for delivering the Bachelor Program in Restaurant and Food Service Management (Major Code: 7810202). This program belongs to the hospitality and restaurant management discipline as defined in Circular No. 09/2022/TT-BGDĐT issued by the Ministry of Education and Training (MOET).

The program has been officially accredited by the MOET, receiving its accreditation certificate on October 6, 2022, which reflects the university’s commitment to maintaining high standards in academic quality and professional training.

The Bachelor Program in Restaurant and Food Service Management at HUIT is designed to provide students with a strong foundation of theoretical knowledge combined with extensive practical training in key areas of restaurant and food service operations. The curriculum covers a wide range of professional competencies, including banquet and event management; management of food service enterprises; kitchen operations and culinary management; menu planning and nutrition-based portion design; food presentation and dining environment aesthetics; and the management of restaurant departments such as service, bar, and kitchen. Students also gain knowledge in Vietnamese and international cuisines, food ingredients and preservation techniques, food safety and hygiene management, tourism service quality management, as well as tourism marketing and business strategies.

In addition to classroom learning, students participate in a six-month industry internship semester, which provides valuable hands-on professional experience. Internship opportunities are available both in Vietnam and internationally, including placements in the United States, Japan, and Singapore. These opportunities are made possible through our institutional partnerships with leading industry organizations such as Marriott International, Golden Gate Group, and Paradise Group.

Upon graduation, students are well prepared to pursue a wide range of career opportunities. Graduates can begin in entry-level or specialist positions and progressively advance to supervisory, departmental leadership, and executive management roles within hotels, restaurants, resorts, banquet centers, and conference venues both in Vietnam and internationally.

2. Educational Objectives

The Bachelor Program in Restaurant and Food Service Management at HUIT is designed to integrate academic knowledge with hands-on industry experience. Our curriculum ensures that graduates develop strong competencies in three key areas: knowledge, professional skills, and professional autonomy and responsibility.

·        Knowledge: Students build a solid academic foundation that supports professional practice in the hospitality industry. This includes essential knowledge in social sciences, political studies, national defense, and information technology, alongside specialized expertise in tourism service management, restaurant operations, and food service management. The program also equips students to plan, organize, and supervise operational activities effectively within restaurant and food service enterprises.

·        Professional Skills: The program develops advanced problem-solving abilities to address complex operational challenges in hospitality environments. Students strengthen leadership and entrepreneurial capabilities, enabling them to initiate business ventures and create employment opportunities. Critical thinking and analytical skills are emphasized, preparing students to evaluate solutions in uncertain or rapidly changing contexts. In addition, students also gain expertise in performance evaluation, teamwork, team leadership, communication, and knowledge-sharing. Graduates are proficient in both routine and complex operational tasks and achieve foreign language competency equivalent to Level 3/6 of the Vietnamese Foreign Language Competency Framework.

·        Autonomy and Responsibility: The program prepares students to become adaptable and responsible professionals. Graduates are capable of working independently or collaboratively in dynamic environments, taking personal responsibility while contributing effectively to team performance. They are trained to supervise and guide others, formulate professional judgments, and confidently defend their viewpoints. Furthermore, they develop the capacity to plan, coordinate, and manage resources while continuously evaluating and improving operational performance within tourism and hospitality enterprises.

3. Career Opportunities After Graduation

Graduates of the Bachelor Program in Restaurant and Food Service Management at HUIT are well prepared to pursue diverse career pathways in dynamic hospitality environments. With a strong combination of management knowledge and practical industry skills, graduates can work across multiple sectors within the food service and hospitality industries:

Hospitality and Restaurant Operations: Graduates may begin their careers as staff members, supervisors, or managers in restaurant service, bar operations, kitchen management, and banquet services. They can also specialize in staff training, service quality management, marketing, sales, customer relations, or event and conference management. With experience, graduates can advance to management and executive positions in hotels, resorts, fine-dining restaurants, conference centers, banquet halls, and wedding venues.

Food and Beverage Business Management: Career opportunities include roles as training specialists, human resource managers, and service quality managers. Graduates may also work in marketing, sales, branding, and customer experience management, with many progressing to executive positions in restaurant groups, fast-food chains, and premium café brands.

Institutional Food Service Management: Graduates can take on roles such as service quality specialists, supply chain managers, or operations managers overseeing food service systems in schools, hospitals, corporate cafeterias, factories, and industrial facilities.

Entrepreneurship: With their expertise in food service management and operations, graduates are well prepared to establish and operate their own businesses. Career options include launching restaurants, cafés, specialty beverage shops, food kiosks in shopping malls or entertainment centers, as well as catering services and home-event food enterprises.

Education and Public Sector: Graduates may also pursue careers in teaching and training, serving as lecturers or instructors in tourism, restaurant, and hospitality programs at universities, colleges, vocational schools, and training centers. In addition, they can contribute as specialists in government tourism and hospitality management agencies, supporting the development and regulation of the industry.

4. Representative Courses and Suitable Student Qualities

The Bachelor Program in Restaurant and Food Service Management at HUIT offers a curriculum that combines academic knowledge with practical industry training. Students will engage with a diverse set of specialized courses designed to build professional expertise, including:

·       Restaurant and Hospitality Management: Restaurant Business Management, Restaurant and Hotel Investment Management, Restaurant Operations Management.

·       Food and Beverage Expertise: Bar and Beverage Management, Culinary Operations and Food Preparation, Vietnamese and International Cuisine.

·       Tourism and Service Management: Tourism Service Quality Management, Tourism Sales Management, Event and Tourism Program Management.

·       Entrepreneurship and Professional Development: Food Service Entrepreneurship, English for Restaurant Management, and an Industry Internship Semester.

This structured curriculum equips students with both theoretical knowledge and hands-on experience, preparing them to thrive in dynamic hospitality environments. It is particularly suitable for students who are passionate about hospitality and service excellence, enjoy working in dynamic and customer-oriented environments, and aspire to build careers in restaurant and food service management. It is ideal for individuals who possess strong communication skills, creativity, teamwork abilities, and an interest in culinary culture, business management, and customer experience.

5. Student Benefits

Students enrolled in the Bachelor Program in Restaurant and Food Service Management at HUIT enjoy a comprehensive learning experience that combines academic study with practical industry exposure. Key benefits include:

·       A balanced curriculum that integrates lectures, practical training, professional internships, and industry semesters.

·       Opportunities to train and gain hands-on experience in high-standard hotels, resorts, and food service enterprises.

·       Preparation for advanced study, including master’s degrees or certifications in fields such as Hospitality Management, Tourism and Travel Service Management, Tourism Studies, Culinary Science, Nutrition, and Gastronomy.

·       Access to industry-standard equipment and resources, guided by experienced faculty members specializing in culinary arts, tourism, restaurant operations, and food service management.

·       Internship placement assistance and employment opportunities during and after graduation.

·       Participation in academic clubs, professional events, and extracurricular activities organized by the department, faculty, and university.

·       Eligibility for student benefits available at public universities, including access to student loan programs for educational support.

A structured 3.5-year program designed to balance academic learning with professional practice.