This specialization is designed to prepare students for management careers in the hospitality industry and related fields.

Our curriculum provides students with a balanced understanding of the interdependence of human nutrition and food in the health and behavior of individuals, as well as a general foundation in foodservice systems management, through course topics including: experimental food science, foods, meal management, nutrition, lifecycle nutrition and contemporary issues in nutrition. The curriculum enables students to develop their managerial, functional, operational, and analytical capabilities to maximize their success in hospitality food service industry. One component of the curriculum which contributes to professional development is a directed field experience. This experience offers students a means of gaining valuable hands-on experience that further prepares them for a career in the industry.

Our professors care deeply about the success of their students, both in the classroom and in the future. They have cultivated a rigorous applied learning environment, including opportunities for laboratory experimentation and field experiences. They provide their students with individual attention, mentoring and professional connections.