Restaurant management#Back-of-the-House Management

{{Short description|The profession of managing a restaurant}}

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{{cite book|title=Occupational Outlook Handbook, 2004-2005: Bulletin 2570|author=United States Department of Labor|author-link=United States Department of Labor|year=2004|publisher=Claitor's Law Books and Publishing|isbn=1-57980-925-1|page=[https://archive.org/details/occupationaloutl00usde_5/page/54 54]|url=https://archive.org/details/occupationaloutl00usde_5/page/54}} and elsewhere.{{cite web|url=https://www.ucas.com/explore/search/courses?query=Restaurant%20and%20Catering%20Establishment%20Managers%20and%20Proprietors&refinementList%5BsocCodes.name%5D%5B0%5D=Restaurant%20and%20Catering%20Establishment%20Managers%20and%20Proprietors|title=Courses: Restaurant and Catering Establishment Managers and Proprietors|website=UCAS|accessdate=3 March 2025}}

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