The baccalaureate in Food and Nutrition with a specialty in Food Service Management is designed to prepare students for entry level responsibilities of managing the daily operations of restaurants and other establishments. Students develop problem solving and creative thinking skills to oversee safe and efficient food service operations.
Course of Study
All food and nutrition majors are exposed to a strong grounding in both food and nutrition courses. Food service managers need to be exposed to consumer demands for healthier meal alternatives. This food and nutrition core is supplemented by several additional courses focusing on:
Within the curriculum students will apply the principles of food production and nutrition by performing as a food service manager. They will design a menu, and supervise production and service of a meal. Students will focus on assessing needs, planning, implementing and evaluating food service operations. Rounding out this required portion of the curriculum, a senior capstone course provides in-depth analysis of current food and nutrition issues and assists in preparing students for actively entering the job market. Further supporting the transition to the working world, students are placed in a food service related practicum.
Market Demand for Graduates
In 2014, restaurant and food service employment will total 13.5 million - an increase of 1.5 million jobs over the next 10 years. The National Restaurant Association expects restaurant sales growth in all nine U.S. regions next year. There will be a demand for graduates who possess professional skills and certifications.
Graduates are prepared for a variety of bachelor’s degree required positions in the health care delivery system. Work settings may include: