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Food Service Management
Food Service is one of the fastest growing fields in the United States and offers qualified professionals excellent job placement, an opportunity for rapid advancement, and a fulfilling and rewarding future in an exciting, diverse field.
The Food Service Management Program at Indiana State University prepares students for entry level management positions in commercial or institutional food service, related to various aspects of the business of food. Students will be challenged to develop academic and practitioner skills, and critical thinking and problem-solving in real life situations are daily occurrences in upper level courses. Within the course of study, students will have a variety of practitioner experiences, including:
- hands-on daily kitchen activities in the Indiana State University dining services (operated by Sodexho) as well as other facilities in the community
- preparing and serving dinners to approximately 100 people at an area church
- learning how to write specifications, perform purchasing activities, calculating costs, and a variety of other daily management related functions
- practicing the management skills required for interviewing, hiring, training, and disciplining employees
- visiting area purveyors (B&B, Fox Canteen, Gordon Food Service’s Marketplace) to learn how they function and assist the food service manager
Students are also required to complete a supervised work experience in food service management as part of their course of study. Past students have completed these experiences in a wide variety of places including Disney, university food services, and restaurants (Bob Evans, Red Lobster, Outback Steakhouse), and in a variety of locations in Terre Haute or out of state.
Students also have the opportunity to become Serv Safe certified.