P.O. Box 9, Murray KY 42071

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Nutrition, Dietetics and Food Management Program

Murray State University
200N Oakley Applied Science Building
Murray, Kentucky 42071-3345

Phone: (270) 762-3387 FAX: (270) 762-6950
Toll-Free:  (888) 886-5715

Departmental Contact


Food Management

Offering careers for commercial and institutional food service managers, consultants, industry representatives, computer software developers and restaurant and catering owners.
The growth in the dining out industry has created a strong demand for university educated food management experts. Murray State University prepares graduates for management careers with national and international food contracting companies, government agencies, hospitals, nursing homes, and correctional and school food services. Other career opportunities include managing restaurants, private clubs, industrial feeding, hotel food and beverage operations or owning your own business. In addition to food managers, the booming food industry requires service and sales representatives for commercial food and equipment manufacturers. 

Courses are designed to develop problem-solving skills and creative thinking. Students will develop competencies for seeking employment in a variety of food service administrative positions. Opportunities are afforded to work in hospitals, school food service, university food service 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. Students earn college credit for each experience.

Typical Exercises During Field Experiences

Student's field experiences occur in a variety of food service facilities while working under the direction of a preceptor to complete assigned projects to achieve desired academic goals. Experiences include:

  •  Review and compare food production sheets. Evaluate food waste for enhancingCost Control.
  •  Explore the hiring and termination process; critique the new employee orientation, thereby refining Human Resource Management skills. 
  •  Observe workplace for labor savings in operation to improve Time and Labor Management.
  •  Analyze the pros and cons of implementing HACCP guidelines in a facility to insure Quality Control. 
  •  Critique the kitchen traffic flow to enhance Facility Layout skills. 
  •  Review food operations system for determining Customer Satisfaction. 

    •  

     
     

    Typical Supervised Field Experiences
  •  Murray State University Food Services, Murray, KY (student  meal plans utilizing multiple dining sites) 
  •  Murray State University Regional Events Center, Murray, KY (concessionaire) 
  •  Senior Citizen Center, Murray, KY (Meals on Wheels, Senior Dine-in lunch program) 
  •  Dumplins Restaurant, Murray, KY (table service restaurant) 
  •  15th and Olive Restaurant, Murray KY (table service restaurant) 
  •  Murray Calloway County Hospital, Murray KY (patient food service, employee cafeteria, 

    •  and catering) 
  •  Purchase Medica Center, Mayfield, KY (patient food service, employee cafeteria, and catering) 

    •  

     
     

    Facilities

    The Food Service Systems Management Program is located in the Oakley Applied Science Building. Department facilities include laboratories for food preparation and service as well as food experimentation and research, university food service facilities, off-campus food service facilities, and community health care facilities are used as student laboratories and a department computer lab with extensive software and internet connection is available.


     
    Required Courses
    Hours 
    HEA 099 Freshman Orientation 
    1 
    NTN 230 Nutrition 
    3
    NTN 231 Principles of Food Science and Preparation
    4 
    NTN 234 Foodservice Management Practicum      3
    NTN 235 Quantity Food Production Practicum 
    1 
    NTN 312 Family and Community Health 
    3 
    NTN 332 Meal Management Laboratory
    2
     
    NTN 372 Quantity Food Production and Purchasing
    3
    NTN 373 Management of Foodservice Personnel and Facilities
    3
    NTN 432 Experimental Foods
    3
    NTN 434 Practicum        3
    FCS 461 Methods of Teaching Family and Cconsumer Sciences
    3
    NTN 399 Dietetics Seminar
    1
    Electives: 12 hrs approved by advisor

     
     
     
    Required Support Courses
    Hours 
    BPA 140 Introduction to Business 
    3 
    MGT 350 Fundamentals of Management 
    3 
    CSC 199 Computer Concepts & Applications 
    3
    ACC 200 Principles of Accounting
    3
    ECO 230 Principles of Economics
    3
    MKT 360 Principles of Marketing
    3
    MGT 550 Human Resource Management
    3
    Electives: 6 hrs related courses approved by adviser

     
     
     
    University Studies must include:

    Also see General University Studies Requirements
    Hours
    Communication and Basic Skills
    COM 161 Introduction to Public Speaking
    3
    or
    COM 181 Introduction to Interpersonal Communication
    3
    Science and Mathematics
    BIO 101 Biological Concepts 
    3 
     
    CHE 105 Introductory Chemistry I   
    OR
    CHE 121 General College Chemistry
    3
    MAT 117 Mathematical Concepts
    3
    Social Sciences 
    PSY 180 General Psychology
    3
    SOC 133 Introduction to Sociology
    3 
     
     

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    Created and maintained by the Nutrition, Dietetics and Food Management Program, Murray State University.
    Last Updated July 20, 2001
    Direct comments and questions to Mrs. Kathy Timmons