CIP 12.0504: Restaurant, Culinary, and Catering Management/Manager
A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations.
Part of 12 Culinary, Entertainment, and Personal Services 12.05 Culinary Arts and Related Services
CIP 12.0504 links to 4 SOC 2018 occupations in the NCES and BLS crosswalk.
- 4SOC 2018 occupations
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Questions about this crosswalk
Which occupations match CIP 12.0504?
CIP 12.0504 links to 4 SOC 2018 occupations in the NCES and BLS crosswalk. The match list on this page links each occupation.
Does this crosswalk show where graduates work?
No. A CIP to SOC match describes occupations a graduate may enter. It does not report employment counts or a placement rate.
Official crosswalk: NCES and BLS, CIP 2020 to SOC 2018. NCES CIP 2020.