Bachelor in Restaurant & Entrepreneurship

Restaurant and Entrepreneurship at Woosong University in Daejeon, South Korea, combines culinary training with the business skills needed to start and run a food service venture. Students in this field typically study restaurant operations, menu development, and food service management alongside entrepreneurship subjects such as business planning, financing, marketing, and small business management. Coursework often covers the practical realities of opening and operating a restaurant, including site selection, cost control, staffing, and customer experience, giving students a grounding in both the creative and operational sides of the food business. Because restaurant ventures carry particular financial and operational risks, programs in this area typically emphasize business planning skills alongside culinary knowledge, so graduates understand not only how to cook but how to build a sustainable business around food. Group projects or business plan development exercises are common, allowing students to practice designing a restaurant concept from menu and branding through to financial projections and operational planning. Graduates pursue paths that include opening independent restaurants or food businesses, working in restaurant management, or taking roles in food service companies that value both culinary skill and business acumen. The entrepreneurial focus also prepares graduates for related ventures in the broader food and beverage industry, such as catering businesses, food trucks, or specialty food products, where the combination of hands-on food skills and business planning is directly applicable. This bachelor's degree runs four years, with intakes in March and September, and instruction is delivered in English, giving international students a route into the food entrepreneurship field while studying in South Korea.