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Don’t just be the chef. Be the one to hire the chef, the staff and the vendors. Culinary arts and business operations come together in MSU Denver’s Restaurant Management undergraduate degree program. With on-the-job opportunities and experiences in food and beverage, you will develop management skills to help you work with people and increase profits while advancing your career in Restaurant Management.

Leading a team of chefs, dining room staff and office employees, professionals in Restaurant Management also work with suppliers, contractors and regulatory agencies to enhance the dining experience for customers. To help you be successful in the Hospitality, Events and Tourism industry — and improve your income earning potential — you can earn a bachelor’s degree in Restaurant Management from MSU Denver.

Program Options

To enhance the value of your bachelor’s degree from MSU Denver, you can choose from one of the following Restaurant Management tracks: Food Service, Beverage Management or Urban Agriculture.

MSU Denver’s Restaurant Management undergraduate program also offers a certificate and minor.

Benefits of Earning Your Degree at MSU Denver

Earn your bachelor’s degree while gaining hands-on experience in the vibrant, diverse community of downtown Denver and its booming restaurant scene. With ample opportunities for career advancement, Restaurant Management majors are often able to find full-time jobs in Restaurant Management before they graduate.

The Restaurant Management undergraduate degree program at MSU Denver is designed so students who successfully complete the course requirements also earn the following professional certifications: ServSafe Food Handler and ServSafe Alcohol Service.

MSU Denver’s Restaurant Management program has developed community partnerships that create better classroom and experiential learning opportunities including internships, community service, networking and career development. For example, Restaurant Management majors have volunteered for Taste of the Broncos, Project Homeless Connect, Food for Thought and Fill a Plate for Hunger. The Restaurant Management program regularly sends undergraduate students to the MSU Undergraduate Research Conference each spring.

Study abroad in Oaxaca, Mexico, at the Instituto Universidad de Oaxaca. During spring break, Chef Jackson Lamb leads students on a week-long adventure in exploring Aztec ruins, examining Oaxaca cuisine and visiting Mexican farmers and food producers.

Career Opportunities for Our Graduates

four images: hotel management, wineries, restaurants, caterers

Restaurant Management majors prepare for careers in foods-based industries and establishments where food and beverages are served, sold, produced and distributed. These include:

  • Restaurants
  • Hotels
  • Caterers
  • Food trucks
  • Food-related nonprofits
  • Restaurant associations
  • Restaurant software as a service providers
  • Business and industry cafeterias
  • Vineyards and wineries


As part of MSU Denver’s School of Hospitality, Events and Tourisms, Restaurant Management majors have helped prepare and serve a series of VIP dinners in Denver orchestrated by the Roca Brothers, chefs of En Celler de Can Roca in Girona, Spain, which was voted best restaurant in the world in 2013 and 2015.


MSU Denver faculty in the Restaurant Management undergraduate degree program bring a wealth of experience and connections in the Hospitality, Events and Tourism industry. They have served in leadership roles for the Colorado Restaurant Association board of directors, Colorado Chefs Association, Food Bank of the Rockies, Visit Denver, Colorado Hotel and Lodging Association, Meeting Planners International and other local and international industry organizations.

Jackson Lamb_Restaurant ManagementJackson Lamb

With the goal to make a difference in the future of students studying culinary arts and Restaurant Management, Professor Jackson Lamb contributes expertise in areas such as food insecurity, food waste, food rescue and food redistribution. He takes particular interest in the effects of volunteerism on culinary skill competencies, customer service concerns in private club environments, global cuisine and hunger-related issues. Lamb also serves as a liaison between MSU Denver and the greater Denver and Restaurant Management communities and has built relationships in every sector of the food service industry, locally and nationally.


Michael Wray_Restaurant ManagementMichael Wray

In addition to holding a Sommelier Diploma from the International Sommelier Guild, Professor Michael Wray is a Certified Wine Specialist, Master Certified Food Service Executive and Certified Culinary Instructor. An industry expert in food, wine and beer, Wray regularly shares his knowledge and skills with local and national media outlets and consults on restaurant design, menu and recipe development. He played an instrumental role in creating MSU Denver’s Hospitality Learning Center and the Tivoli Brewing Company campus facility and partnership. In the classroom, Wray’s interactive teaching style helps students grow their own passion for Restaurant Management as they realize the potential that cooking with beer, wine and spirits has in enhancing the natural components of food and beverages.


Read more about MSU Denver Restaurant Management faculty.

Sample Classes

health cooking class with David Beckwith

Gain broad knowledge and skills in courses ranging from cooking classes to global cuisine to legal issues. The Restaurant Management curriculum at MSU Denver combines core requirements in Hospitality, Events and Tourism with specialized topics in food and beverage, such as these:

Baking and Pastry
Beer Styles and Service
Beverage Promotions
Concept Development for Restaurants
Cost Controls for Food and Beverage
Food Production and Service
Healthy International Cooking
Human Resource Management
Legal Aspects of Hospitality
Wines of the Old World

Facilities and Resources

Restaurant Management majors work in Degree Metropolitan Food + Drink, a learning lab for the School of Hospitality, Events and Tourism that supports the MSU Denver Foundation in funding student scholarships. With a globally inspired menu from executive chef Daniel Hyman, the 72-seat, on-campus restaurant features locally sourced food and beverages and mixology stations where staff serve up local spirits, craft beers and wines. Degree Metropolitan is open to the public during traditional business hours, so Restaurant Management majors have options for experiential learning by picking up shifts that fit within their schedules.

Tivoli Brewery and Tap House employs Restaurant Management majors and other undergraduate students in the School of Hospitality, Events and Tourism. The first full production brewery on an American college campus, Tivoli Brewery and Tap House offers first-hand experience in food and beverage preparation, production and service.

Tom’s Urban Kitchen + Bar at Denver International Airport is a training facility of MSU Denver’s School of Hospitality, Events and Tourism. Along with undergraduate students in the Craft Brewery and Pub Operations degree program, Restaurant Management majors learn valuable skills while working in a fully operational restaurant and brewpub.

Program Accreditation

The degree programs in the School of Hospitality at MSU Denver are accredited through the Higher Learning Commission (HLC).

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