Foodservice Management (FSNU)

Program Options: B.A., B.S.

As a foodservice management major, you will complete the courses in the major and a business minor. You also will complete at least one internship in the foodservice industry in businesses such as restaurants, school or college foodservice, sales or catering. Many internship sites are available in the Twin Cities, and each internship is planned individually so as to match your area of interest. The foodservice management major emphasizes development of food preparation, business and management skills. Career options include restaurant management, catering, healthcare, school, college/university foodservice and food or foodservice equipment sales. The employment opportunities are varied and plentiful.

The Center for Women, Science and Technology is a resource for foodservice management majors. It seeks to research and promote women-centered, innovative teaching and learning experiences in science and technology; develop strategies that foster and enable women's pursuit of science and technology fields at all stages of education; support student-faculty collaborative research and advance St. Catherine's leadership in preparing teachers and professionals who have a strong grounding in mathematics, science and technology. The Center invites and encourages student involvement. Center projects foster collaboration and include 3M Research Grants that support faculty and students who collaborate in conducting original projects based on mutual interests in science/technology; especially those that encourage interdepartmental work in fields where women are underrepresented, such as food science with engineering.

As an entering first year student you will be eligible for one of two scholarships in the amount of $1,000 per year for four years. To compete for this scholarship, you must:

• Maintain at least a 3.0 grade point average
• Participate in extracurricular activities
• Apply and be accepted to St. Kate's by February 15

See also: Dietetics, Family and Consumer Science, Foods and Nutrition in Business, Foods and Nutrition: Science.

Major Requirements:

(Note: Courses marked with the (+) symbol are offered alternate years.)

FSNU 2200 Food, Nutrition and You
FSNU 2700 Intercultural Foods  2 Cr +
FSNU 2900 Food Science
FSNU 3500 Leadership in Foods and Nutrition+
FSNU 3550 Food and Nutrition Management +
FSNU 3600 Foodservice Operations Management
FSNU 4250 Current Issues in Food and Nutrition 2 Cr +
FSNU 4604 Internship
MRCH 3300 Non-Store Retailing

Required supporting courses:
BIOL 2200 Microbiology
CHEM 1010 General Chemistry for Health Sciences
ECON 2610 Principles of Microeconomics
MGMT 3460 Managing a Diverse Workforce +
PSYC 1001 General Psychology with Lab
PHIL 2200 Ethics
One of the following Communication Courses:
COMM 1030 Speaking to Lead and Influence
COMM 2020 Communication Dynamics in Interpersonal Relationships
COMM 2090 Communication and Conflict in Groups and Teams
COMM 3090 Communications in Organizations
COMM 3100 Communication Across Cultures, Identities and Differences

BUSINESS ADMINISTRATION MINOR

(Required for students in this major)
ACCT 2110 Financial Accounting
ACCT 2130 Managerial Accounting
MGMT 2400 Principles of Management
MKTG 2300 Introduction to Marketing (2 credits) or SALE 2330 Introduction to Selling (2 credits)

Eight credits from:
ACCT 3210 Financial Management (prerequisite MATH 1070)
BUSI 3650 Business Law
BUSI 4440 Small Business & Entrepreneurship
BUSI 4752/4 Business Practicum (2 or 4 credits)
MGMT 3400 Advanced Management
MKTG 3350 Buyer Behavior & Market Research
MKTG 4300 Advanced Marketing
SALE 2330 Introduction to Selling (2 credits)

Suggested Electives:
ENGL 2040 Writing as a Career
SALE 3370 Professional Sales-Customer Centered