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Foodservice Concentration for HTM program PRIOR to Fall 2009

The foodservice courses are designed to include all types of foodservice: commercial chain and independent restaurants, non-commercial business and industry food services, childcare facilities, country club management, and all other types serving food. Upon graduation, students are prepared for management careers in the fast growing commercial foodservice industry including specialty restaurants, fine dining, coffee shops, fast food outlets, cafeterias, hotel restaurants, and wholesale food and beverage sales. Other career opportunities include managing one's own business, working for a contract company, operating a school lunch program, working for hospital/nursing homes/correctional and leisure food services as well as the private club sector of the hospitality industry.

Course Requirements (15 Credit Hours)
  • (3) HTM 31100 Procurement Management for Foodservice
  • (3) HTM 32200 Hospitality Facilities Management
  • (3) HTM 52200 Equipment for Restaurants, Hotels, and Institutions

Select six credit hours of the following:

  • (3) FS 47000 Wine Appreciation (must be 21 years of age)
  • (3) HTM 31500 Club Management and Operations
  • (3) HTM 35100 E-business for the Hospitality and Tourism Sector
  • HTM 39200 Classical Cuisine
  • HTM 39300 Advanced Foodservice Techniques
  • HTM 39400 Advanced Service Practicum
  • HTM 44100 Financial Management for the Hospitality Industry
  • HTM 52300 Hospitality Facility Design
  • HTM 59100 Research Issues in Foodservice Management

Curriculum Objectives

  • Understand various foodservice systems and the operational necessities of meeting company objectives and satisfying regulatory requirements.
  • Understand the operational requirements to produce food including: menu development, procurement, production, and service for the foodservice industry.
  • Understand the components of organizational structure and corporate cultures found in the foodservice industry and describe how to function effectively within recognized boundaries.
  • Understand and describe how to operate within the legal system governing the foodservice industry.
  • Analyze financial information and effectively evaluate financial performance of operations in the foodservice industry.
  • Develop or modify a plan to ensure the safety of food served and maintain the appropriate level of food quality.
  • Understand marketing concepts, develop a basic marketing plan, and describe how to implement within a foodservice setting.
  • Understand the principles and concepts associated with human resources including: effectively recruiting, interviewing, hiring, supervising, and evaluating qualified individuals in foodservice settings.
  • Understand the concepts of leadership and demonstrate that understanding by effectively leading and motivating workers in the foodservice industry.
  • Evaluate the operational effectiveness of food production and service facilities and make recommendations on improving the facilities or process.