Bachelor of Science, Major in Food Service Management

Bachelor of Science, Major in Food Service Management
Core Curriculum
Component Area I (Communication)6
Component Area II (Mathematics) 13
Component Area III (Life and Physical Science) 28
Component Area IV (Language, Philosophy, and Culture)3
Component Area V (Creative Arts)3
Component Area VI (U.S. History)6
Component Area VII (Political Science/Government)6
Component Area VIII (Social and Behavioral Sciences)3
Component Area IX (Component Area Option)4
Degree Specific Requirements
MATH 1314Pre Calculus Algebra 13
or MATH 1332 College Mathematics
BIOL 2403Human Anatomy & Physiology I 2, 34
BIOL 2404Human Anatomy & Physiology II 34
CHEM 1411General Chemistry I 24
CHEM 1412General Chemistry II4
Major
FACS 1331Intro To Hospitality Industry3
FACS 1441Food Preparation And Selection4
FACS 2362Nutrition3
FACS 2441Meal Management In Hospitality4
FACS 3334Lodging Operations3
FACS 3335Event Administration3
FACS 3367Food Science3
FACS 3377Codes,Stndrds & Facility Maint3
FACS 3445Quan Food Pur Prep & Ser4
FACS 4369Internship3
FACS 4370Adv Food Sys Org & Mngt3
Electives (Advanced): Hours must be 3000 or 4000 level course.13
Minor: Required
Select 21 hours of Minor courses21
Total Hours120

Notes

3 hours of Biology or Chemistry is a prerequisite for FACS 2362 and satisfies 4 hours of the Core Curriculum requirement for Core Component Area III (Life and Physical Science).

FACS 4369 requires department approval and 90 hours of course work completed.

A minor is required. Choose from a minor in General Business Administration or Management.

First Year
FallHoursSpringHours
BIOL 2403 or 240114BIOL 2404 or 24024
ENGL 130123ENGL 130223
FACS 13313FACS 14414
HIST 130133HIST 130233
MATH 1314 or 133243 
 16 14
Second Year
FallHoursSpringHours
Component Area VIII3Component Area IX1
CHEM 141114CHEM 14124
POLS 230553FACS 23623
Minor (required)6FACS 24414
 POLS 230653
 16 15
Third Year
FallHoursSpringHours
Component Area V3FACS 33343
Component Area IV3FACS 34454
Component Area IX3Minor (required)8
FACS 33673 
FACS 33773 
 15 15
Fourth Year
FallHoursSpringHours
Advanced Electives13FACS 43693
FACS 33353FACS 43703
 Minor (required)7
 16 13
Total Hours: 120

Notes

3 hours of Biology or Chemistry is a prerequisite for FACS 2362 and satisfies 4 hours of the Core Curriculum requirement for Core Component Area III (Life and Physical Science).

FACS 4369 requires department approval and 90 hours of course work completed.

A minor is required. Choose from a minor in General Business Administration or Management.

The Texas Higher Education Coordinating Board (THECB) marketable skills initiative is part of the state’s 60x30TX plan and was designed to help students articulate their skills to employers.  Marketable skills are those skills valued by employers and/or graduate programs that can be applied in a variety of work or education settings and may include interpersonal, cognitive, and applied skill areas.

The BS in Food Service Management is designed to provide graduates with the following marketable skills:

  • Demonstrate the ability to oversee food service management, quality food, and hospitality needs for food and beverage operations.
  • Apply the principles of human resources management involving customer relations, guest contact, and management/employee relations.
  • Demonstrate proper use of equipment and sanitation techniques important to all foodservice operations.
  • Understand the operational procedures of designated departments in a lodging business including: reservations, front office, guest services, telephone and telecommunications, food and beverage and housekeeping.
  • Understanding and knowledge of the relationship of departments to marketing and sales, food and beverage, convention and banquet services, entertainment and audio-visual, safety and security, human resources, and engineering and maintenance.