Food Service Management
The Food Service Management Program at Tennessee State University prepares students for careers as dietary managers who will provide leadership in the delivery of food service management for the people of Tennessee and around the globe. Most people eat several meals a week away from home. Therefore, the food service industry is one of the largest and fastest growing in the nation and developed world today. Employment in the commercial and non-commercial food industries approximates 12 million people with sales in the billions. The U.S. Department of Labor predicts continued high employment of food service managers, with the need growing at a faster rate in contracted food service than in privately owned facilities. Many opportunities are provided both on– and off-campus for students to gain experience in their profession before graduation. These experiences enable students to learn about cultures, and take on leadership roles before they enter the workforce. Thus, these experiences enhance learning and may provide an advantage in the job market.
Food Service Management as a Profession
Food service managers are dynamic, confident individuals with outstanding work habits, initiative and people skills. In addition they must be goal oriented, innovative thinkers who are able to motivate others to assist them in achieving the companies goals. Good communication skills and the ability to speak well, often in several languages, are a plus.
Food service management professionals are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food service managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities. Managers generally are responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.
Food service managers perform a variety of tasks, such as keeping employee work records, preparing the payroll, and completing paperwork to comply with licensing laws and reporting requirements of tax, wage and hour, unemployment compensation, and Social Security laws. Some of this work may be delegated to an assistant manager or bookkeeper, or it may be contracted out, but most general managers retain responsibility for the accuracy of business records. Managers also maintain records of supply and equipment purchases and ensure that accounts with suppliers are paid.
Many food service managers work in healthcare facilities such as hospitals, assisted living and extended care facilities, in addition to universities and public schools. Because so many people eat meals away from home, graduates of this program will be found managing both non-commercial and commercial food service operations where they apply nutrition knowledge and managerial skills in the delivery of meals to children and adults.
The strong business background provided by this program allows for diversity in career options. Our graduates are found working in non-food service facilities such as banks, insurance companies, and department stores.
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