Food Service Management
The food service management minor provides students with the foundational knowledge to be a successful food service manager. This minor prepares students to manage and operate an institutional food service facility by developing skills in purchasing, menu planning, front and back of the house operations, food sanitation and human resource management. The minor is designed for students interested in developing a greater understanding of the food industry and food service operations. Students who have educational interests in food science, human resources, food management, marketing and culinary arts may be interested in the minor.
The average consumer spends 48 percent of their food dollar eating outside the home, which has created a nearly $800 billion dollar restaurant industry. The goal of the minor is to enable our students to develop competence in food service management and enhance their employability.