Foodservice Administration Major
Why study foodservice administration at CMU?
The foodservice administration program at CMU helps students develop the administrative and practical skills needed to succeed as food service professionals. Consider these key features distinguishing this program at CMU:
- Hands-on learning that prepares students to work in settings such as restaurants, hospitals, hotels, and school systems
- Certification in food management and sanitation from national and statewide organizations built into the curriculum
- A field-training component that offers commercial food preparation experience
- Professional development through on-campus organizations such as the Student Foodservice Association and Student Dietetic Association
Career outlook
According to the Bureau of Labor Statistics Occupational Outlook Handbook, for all occupations through the year 2014:
- Employment of foodservice managers is expected to grow nine to 17 percent.
- Applicants with a college degree should have the best job opportunities.
- Managerial jobs in special foodservices - an industry that includes foodservice contractors - will increase as hotels, schools, health care facilities, and other businesses contract out their foodservice to firms in this industry.
Career options
Graduates of the foodservice administration program at CMU will find a variety of career opportunities. Some of these may require additional education.
- Dietary Manager
- Food Broker
- Food Production Manager
- Food Distribution Specialist
- Facilities Designer
- Industrial Cafeteria Manager
- Restaurant Manager
- School Lunch Program Manager
Program Overview
The course listings below are a representation of what this academic program requires.
For a full review of this program in detail please see our official online academic bulletin
AND consult with an academic advisor. This listing does not include the General Education
courses required for all majors and may not include some program specific information, such as admissions, retention, and termination standards.
(Click on the course name or number for a complete course description.)
Foodservice Administration Major
Students completing a major in Foodservice Administration are prepared for professional careers as Foodservice Director, Manager or Supervisor in food service settings such as hospitals, extended care facilities, school systems, industrial food services, hotel or restaurant food services and food service companies that sell food or equipment.
( Total: 38 Semester hours
Suggested minors include: Hospitality Services Administration (24 hours), Business Administration (24 hours), Management (21 hours), Entrepreneurship (21-22 hours), Nutrition (22-24 hours), Event Management (24 hours). )
(29 hours)
Foodservice Administration Core
3
FNS 160 Introduction to Foods
Quality recognition, selection, storage and preparation of foods. Emphasis on preparations and standard product production.
3
FNS 263 Beverages In Foodservice
A study of the sources, production, storage and service of coffee, tea, carbonated beverages, beer, wine, and spirits.
3
FNS 271 Food and Culture in the United States
Characteristics and effects of food choices among culturally diverse groups within the United States.
1
FNS 363 Food Safety and Sanitation
Safe handling of foods as related to purchase, storage, preparation, and service. Certification in sanitation by the National Education Foundation is earned by passing exam. Prerequisites: FNS 160.
2
FNS 365 Quantity Food Production
The principles of production: standardized recipes; schedules; forecasting; quality and hazard analysis; yields; principles of cookery in quantity; kitchen departmentalization; production, distribution and service systems. Successful completion of the Michigan Occupational Competency Assessment Center's exam in food management results in credit for this course. Prerequisite: FNS 160.
2
FNS 366 Quantity Food Production Laboratory
Techniques of food preparation in quantity using a wide variety of equipment. Application of the principles of procurement, food production, safety, sanitation, distribution and service. Successful completion of the Michigan Occupational Competency Assessment Center's exam in food management results in credit for this course. Prerequisites: FNS 160, FNS 363, FNS 365.
3
FNS 370 Nutrition
Principles of normal nutrition as related to the health of all age groups. This course is approved for offering in a distance learning format. (University Program Group II- A)
3
FNS 463 Menu Planning: Design and Service
Concepts of menu design: copy, layout, types, design, nutrition, construction, pricing techniques and consistency of concept. Service styles and front-of-the-house management presented. Prerequisite: FNS 370.
3
FNS 465 Foodservice Facilities Design
Equipment, energy, space allocation and work analysis studied to produce a foodservice facility which best serves the target market. Computer Assisted Design utilized. Prerequisite: FNS 365.
3
FNS 467 Quantity Food Purchasing
Interaction with intermediaries, buying methods, identification and specifications for food and non-food items presented. Prerequisites: FNS 160.
3
FNS 468 Foodservice Internship
An internship of 240 hours in food production. FNS 566 may be a substitution for this course on the Foodservice major for students demonstrating one or more years of qualifying experience. Approval of instructor required. Prerequisites: FNS 365, FNS 366, FNS 465, FNS 467.
(9 hours)
Other Requirements
3
ACC 201 Concepts of Financial Accounting
Students gain an understanding of the accounting system used to develop financial statements. The emphasis is on interpreting financial data used in business decision making. Recommended: completion of MTH 105. This course is approved for offering in a distance learning format.
3
ECO 202 Principles of Microeconomics
Introduction to scarcity, choice, and opportunity cost; supply and demand; welfare economics; household and firm behavior; competition and monopoly; resource markets. Credit may not be earned in more than one of ECO 202 and ECO 203. This course is approved for offering in a distance learning format.
3
HSA 210/MGT 210 Effective Supervision: Principles and Practices
Prepares students to be effective first-line supervisors in a variety of organizational settings by using sound principles and practices applied to basic managerial processes. Identical to MGT 210. Credit may not be earned in more than one of these courses. Prerequisites: None