The Restaurant and Foodservice Management concentration prepares students
for entry level managerial positions in institutional and commercial
foodservice establishments such as retail, hospital, university, senior
citizen centers, and public schools. The concentration involves an applied
field of study in the areas of food science, quantity food production, food
safety, nutrition, business management, and marketing
122. Fundamentals of Food Preparation and Meal
Management (3). Lecture and laboratory experiences. An introduction to
the study of food including selection, principles of preparation, and
evaluation of food products, survey of the market place, and management of
resources in the preparation and serving of food.
215. Introductory Nutrition (3). Introduction
to the principles of nutrition including nutrient requirements for individuals
of all ages.
300. Seminar in Family and Consumer Sciences (1).
Prerequisite: Junior status. The philosophical base of family and consumer
sciences and issues affecting the profession.
322. Normal Nutrition (3). Prerequisite:
Chemistry 105. Application of fundamentals of human nutrition including
various nutrients and requirements for different individuals and groups.
323. Experimental Foods (3). Prerequisite: FCS
122. Lecture and laboratory experiences. The advanced study of food including
the physical and chemical properties of food and factors affecting the quality
of standard food products.
325. Quantity Food Production (3).
Prerequisite: FCS 323. Lectures and laboratory experiences. Introduction to
institutional preparation and service of food, equipment operation and
maintenance, menu planning, and recipe standardization.
326. Food
Safety and Sanitation (3). Prerequisites: 4 hours
of Biology and FCS 122. An introduction to foodborne illnesses,
safe food preparation practices, microbiological considerations for specific
foodservice systems, and regulatory laws for foodservice establishments.
335. Visual Merchandising (3). Design principles applied to
various display needs. Investigation and practical experience in planning,
executing, and evaluation of 2-D and 3-D displays for commercial, educational,
and other needs..
352. Child Growth and Development (2).
Development and guidance of young children from infancy through middle
childhood.
352L. Child Growth and Development Laboratory (1).
Taken concurrently with FCS 352 lecture; two hours per week. Methods of
guidance of young children, ages three and four.
355. Family Life Education (3). A study of
family relations and the skills needed to function within the family setting.
Emphasis on interpersonal communication, conflict resolution, and parenting.
371. Management of Family Resources (3).
Focuses on the practical application of management principles for use of
resources to maximize individual and family quality of life.
422. Foodservice Management (3). Prerequisite:
FCS 122. Management techniques and functions in foodservice with emphasis on
personnel management, materials management, and systems approach to
foodservice management.
425. Practicum in Foodservice Management (3).
Prerequisite: Approval of instructor. May be duplicated for credit for a total
of six (6) semester hours. Practical experiences in foodservice management
obtained in approved institutions. Must be planned in advance.
427. Special Problems in Family and Consumer
Sciences (3). Prerequisite: Senior status. May be duplicated for credit
for a total of six (6) semester hours. Individual work in selected area.
428. International Foods (3). Lecture and
laboratory experiences. Study of food practices, preparation and service of
dishes typical of countries around the world.
471. Family Housing (3). An overview of
present-day family housing needs including location, space needs, house
construction and selection, alternative housing, and home furnishings.
