Human Sciences, Food Service and Restaurant Management (Non-Teaching), B.S.

The Food Service and Restaurant Management program focuses on preparation of students for managerial and supervisory positions in the food service industry as food production managers, food and beverage supervisors, personnel training supervisors and consulting food specialists. This program is designed for individuals who do not wish to become nutritionists or Registered Dietitians.

Goals:

1. To provide experiences for students to gain knowledge of fundamental foodservice operations and management
2. To prepare students for managerial positions in the hospitality foodservice industry
3. To provide students with the opportunity to develop analytical skills in research or other self-directed projects
4. To prepare students to pursue graduate study in hospitality foodservice administration or related fields