Food Management Track
Offering careers for commercial and institutional food service managers, consultants, industry representatives, computer software developers and restaurant and catering owners.
The increased societal trend toward people dining out has created a strong demand for university educated food management experts. The Food Management track prepares graduates for management careers with national and international food contracting companies, government agencies, hospitals, nursing homes, correctional facilities, university food service operations, school food service departments, hotel food and beverage operations, private clubs, and local restaurants. In addition to food managers, the booming food industry requires service and sales representatives for commercial food and equipment manufacturers.
A curriculum combining coursework in both nutrition and foods and business is designed to develop problem-solving skills and creative thinking. Opportunities are afforded to work in hospitals, school food service departments, university food service operations, and local restaurants as part of academic requirements. On-the- job practicum experience provides 400 hours of practical skills as part of the academic program. The supervised field experiences focus on food production, food purchasing, and food management. The work experiences complement classroom learning, and students earn college credit for each experience.