The Restaurant Foodservice Management Major provides quality-learning experiences
to enhance initial employment opportunities and to improve technical and supervisory
skills for career advancement in food service, lodging, and tourism.
Classroom instruction, laboratory practice, and required hospitality industry work
experiences are combined to prepare graduates for a variety of supervisory positions.
The curriculum includes courses in food production and service, business management,
human relations, and communication skills. This major is accredited by the Accreditation
Commission for Programs in Hospitality Administration (ACPHA) as well as the American
Culinary Federation (ACF) Education Foundation, both of which are recognized as quality-certified
accrediting institutions by the Council for Higher Education Accreditation (CHEA).
The graduate may qualify as a Certified Culinarian (CC) by the ACF upon the successful
completion of national written and practical examinations. Graduates may assume positions
in a wide range of foodservice operations serving the guest away from home with jobs
including foodservice manager, restaurant manager, manager trainee, food and beverage
manager or assistant, sous chef, caterer, banquet manager, purchasing agent or sales