The Restaurant and Catering Management field involves managing and developing culinary business operations, from running restaurants to building customer experiences. The field plays a "central" role in the service ecosystem, opening up the world of professional culinary operations where customer experience becomes a core competitive advantage and creates value through quality management, menu innovation, and operational optimization.

Industry Code: 7810202
Training Duration: 4 years
Degree: Bachelor

Graduate Competencies

Graduates have the ability to

Organize, manage, and operate tourism - travel activities at enterprises.
Design, build, and price domestic and international travel programs.
Use specialized English and a second foreign language when working with international customers and partners.
Quickly adapt to the professional requirements and actual working environment of the tourism - service industry.

Training Program

Core Industry Courses

Tourism Overview
Tourism Marketing
Management Principles in Hotels - Restaurants
Tourism Economics
Service Quality Management
Introductory Tour,...

Advanced | Specialized Courses

Contemporary Issues in the Culinary Service Industry
Green Restaurant Management
F&B Service Operations
Leadership and Change Management in Tourism
Risk Management in Tourism
Art of Beverage Mixing
Application of Technology in Hotel and Restaurant Tourism
Corporate Internship
Applied Research Methods
Menu Design
Asian Cuisine Preparation
Baking Techniques
Wine Tasting and Evaluation
International Culinary Experience
Introduction to Event Management
Nutrition and Food Safety
Supply Chain Management in Tourism
Customer Experience Management
Negotiation and Cooperation in Hotel - Restaurant Business,...

Specialization 1: Entrepreneurship in the Food Service Industry

Overview of Entrepreneurship in Restaurants and Food Services
Product Development in Food Services
Business Plan Development in Hotel and Restaurant
Brand Management in Events, Restaurants, Hotels
Startup Finance in the Food Service Industry,...

Specialization 2: Culinary Arts Management

European Cuisine Preparation
Art of Culinary Pairing
High-end Culinary Services and Arts
Kitchen Management and Operations
Event and Wedding Management,...

English Courses

Graduation Courses

Graduation Internship
Graduation Thesis or Tourism Management Project

General Courses

Training Characteristics of the Industry

Outstanding Learning Methods:

Learning through case studies, practical exercises, and specialized projects.
Combining classroom learning with internships and practical experiences at enterprises.
Participating in academic activities and practical career experiences in the F&B field.

Specialized Learning Spaces:

Specialized classrooms: Lab rooms with industrial kitchen simulations from Europe, Asia to modern Bars.
Modern learning spaces: serving simulation courses, discussions, presentations, and group work.
International standard auditorium with about 1,600 seats, equipped with top-notch equipment, floors and walls built 100% with soundproof wood, supporting students in event organization courses,...

Career Prospects

Restaurant Manager / Shift Manager
Service Supervisor
F&B Department Manager at Hotels, Resorts
Chain Manager of Food and Beverage Outlets (café, milk tea, fast food)
Restaurant Operations Specialist
Service Quality Control Specialist
Process and Service Standard Manager
Service Skills Trainer
Culinary Event Organizer
Restaurant - Eatery Opening Consultant
Start-up various restaurant - bar - café models and food services with different scales,...

Information is for reference, compiled from the official website of Van Lang University and may be updated according to social needs, training orientations, and new educational requirements in each period.

Experience the Restaurant and Catering Management at Future Fest 2026

Listen to the future of the profession, update necessary competencies and skills from businesses and experts

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