Restaurant Enterprise Management Jobs and MBA Programs in Louisiana

Those thinking about careers as food service managers can find educational and employment prospects in Louisiana. For food service managers in Louisiana, the job pool currently sits at 1,750 and is expected to grow by 20 percent to 5,010 jobs by 2016. This is better than the national trend for food service managers, which sees the job pool growing at about five percent over the next 10 years. In general, food service managers plan, direct, or coordinate activities of an organization or department that serves food and beverages.

Louisiana photo by Lane Lefort

In Louisiana, the income for food service managers is $22 per hour or $45,000 per year. In the U.S. as a whole, their income is $24 hourly or $50,000 per year on average.

Louisiana, also known as the Pelican State, has a population of 4,492,076. It has grown by 0.5 percent in the last 10 years. Baton Rouge is the state capital. In 2008, there were a total of 2,576,960 jobs and at $36,091, the average annual income in Louisiana was higher than the previous year's per capita figure of $35,340. The unemployment rate in Louisiana was 6.8 percent in 2009. It rose by 2.3 percentage points from the previous year. Roughly 18.7 percent of state residents have college degrees. This is below the national average.

Petroleum products manufacturing, petroleum refineries, basic chemical manufacturing and natural gas liquid extraction are the top employing fields in Louisiana.

Louisiana is known for having important landmarks. Louisiana has the tallest state capitol building in the United States; the building is 450 feet tall with 34 floors. One of the many things Louisiana is known for, The Superdome in New Orleans is the world's largest steel-constructed room unobstructed by posts.

Restaurant Enterprise Management

Food service managers plan, direct, or coordinate activities of an organization or department that serves food and beverages.

They regularly inspect work procedures and operational problems to establish ways to further optimize service or safety and monitor food preparation methods to insure that food is prepared and presented in an acceptable manner.

They are required to look for ways to help others. Also, they must respond to the actions of other and coordinate activities with them.

Food service managers must be able to articulate ideas and problems. They should also have the ability to listen to and understand others in meetings.

In order to be successful in the workplace, food service managers must have exceptional integrity and be able to take change and lead.