What can graduates of the restaurant management program at the college level do after graduation in Vietnam?

What can graduates of the restaurant management program at the college level do after graduation in Vietnam?

According to the regulations in subsection 5, Section A, Part 9 of the Regulations on minimum knowledge volume, competency requirements that learners must achieve after graduating from intermediate, college levels for sectors and professions in the field of tourism, hospitality, sports, and personal services (hereinafter referred to as the Regulations) issued with Circular 55/2018/TT-BLDTBXH, college students majoring in restaurant management can work in the following positions:

- Waitstaff;

- Barista;

- Cashier;

- Restaurant receptionist;

- Service team leader.

In independent restaurants or restaurants in 1 to 3-star hotels:

- Bar team leader;

- Banquet team leader;

- Restaurant manager.

What can graduates of the restaurant management program at the college level do after graduation in Vietnam?​ (Photo from the Internet)

What are regulations on the restaurant management program at the college level in Vietnam?

Based on subsection 1, Section A, Part 9 of the Regulations issued with Circular 55/2018/TT-BLDTBXH, the field of restaurant management at the college level is defined as follows:

Restaurant management at the college level is a sector, profession that specializes in organizing, managing, and operating activities in restaurant business and serving customers food and drinks at restaurants, hotels, tourist areas, luxury resorts, and various food and beverage business establishments with diversified formats of service, meeting level 5 requirements in the Vietnam National Qualification Framework.

Professionals in restaurant management have the following tasks:

- Preparing service, serving customers according to pre-set menu (set menu);

- Serving customers ordering dishes (À la carte), serving buffet, banquet, conference services, room service, organizing various other eating and drinking forms: outdoor, catering, bartending, and beverage services, customer care, hygiene, safety, and security in restaurant business activities, marketing management of restaurants, restaurant human resource management, management of restaurant facilities and technical equipment, restaurant service quality management, restaurant financial management, learning, training, and enhancing communication skills, especially English and other foreign languages.

Employees can work in restaurants within hotels, resorts, tourist resorts from 1 to 5 stars or independent restaurants with positions ranging from direct service personnel, team supervisor, shift leader, manager, and other positions in the restaurant.

Work may be carried out independently or in coordination according to specific job requirements as well as the type of restaurant, type of service.

To practice the profession, employees must meet health requirements, possess suitable appearance, sufficient knowledge and professional understanding, communication and service skills, professional ethics, and the ability to organize and perform the tasks of the restaurant management profession.

Minimum knowledge volume: 1800 hours (equivalent to 65 credits).

What are the skill requirements for college-level restaurant management students after graduation in Vietnam?

According to subsection 3, Section A, Part 9 of the Regulations issued with Circular 55/2018/TT-BLDTBXH, college-level students majoring in restaurant management must meet the following skill requirements after graduation:

- Perform customer service procedures correctly at work positions: table service, bartending and beverage service, cashier, restaurant receptionist, service team leader, bar team leader, banquet team leader, and restaurant manager according to restaurant standards;

- Use various types of restaurant equipment and tools correctly and safely;

- Develop operational plans such as job assignment plans, professional training plans, basic equipment acquisition plans;

- Lead work teams in various positions: restaurant service, bar service, banquet service;

- Develop menus for group customers, À la carte menus, banquet menus, conference menus; modify menus seasonally;

- Supervise, inspect, and evaluate work results ensuring correct procedures and standards in restaurant departments;

- Analyze and evaluate business operation results of the responsible departments and identify causes, propose solutions to improve business results;

- Prepare different types of forms, reports, internal documents, common restaurant contracts;

- Guide and mentor skills training for employees; organize training to improve service quality for staff;

- Propose opinions, assist in recruitment of service personnel for the restaurant;

- Utilize basic information technology in accordance with regulations; process, handle, and apply information technology in the professional tasks of the sector, profession;

- Use basic foreign languages, achieve level 2/6 in Vietnam’s foreign language competency framework, and apply foreign languages in the professional tasks of the sector, profession.