University of Southern Indiana

Food Service Management

Students in this specialty are prepared for entry-level responsibilities of managing the daily operations of restaurants and other establishments that prepare and serve food and beverages. Students develop problem solving and creative thinking skills to oversee safe and efficient food service operations as well as directing staff to ensure that customers are satisfied with their dining experience and the business is profitable.

Students should expect to complete a senior project prior to graduation.

For additional information, including full course layout, visit the Food Service Management Homepage

Admission Requirements

  • Students must be accepted to USI
  • Students must have at least a 2.0 GPA
  • Students must declare the Food & Nutrition Major with a concentration/specialty of Food Service Management

Admission Process

Students must submit the following application materials to the Food & Nutrition Administrative Assistant

  • Application to the Food Service Program - found here

           Send completed packet to: 
           Food and Nutrition Department
           College of Nursing and Health Professions
           University of Southern Indiana
           8600 University Boulevard
           Evansville, IN 47712

FAQ   

What is the market demand for graduates?
The National Restaurant Association expects restaurant sales growth in all nine U.S. regions next year. There will be a demand for graduates who possess professional skills and certifications.


What are the career opportunities?
Work settings may include hotels, restaurants, food companies, catering services, clubs and resorts, correctional facilities, institutional food service, food and equipment manufactures and distributors, airlines and cruise ships, and contract food companies.


What is the average salary upon graduation?
Average salary upon graduation is $48,000. More information regarding Food Service Management can be found here US Department of Labor Occupational Outlook Handbook.

Contact Mr. Michael (Brody) Broshears

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