Food Management - Bachelor of Science


If you are interested in how food is purchased, prepared for serving and sold in restaurants, hospitals, stores, hotels, supermarkets, schools, convention centers and sports arenas, then food management is the career for you. The food service industry employs more people than any other industry in the nation and has annual sales of more than $275 billion. With the public becoming more particular about food service, quality and cost, there's always a need for skilled food service managers.

RIT's Food Management Program prepares its graduates for rewarding careers in management positions in the food service industry. From nutrition to product development, the curriculum combines all of the disciplines needed to manage a food operation.
Students learn management skills in courses such as accounting, computer science, statistics, leadership, technology in service systems and assessment of service quality and are complemented by liberal arts and science courses.

Students gain hands-on experience working and studying in Henry's Restaurant, the full-service, licensed restaurant located right in the middle of the School of Hospitality and Service Management. They develop competencies in problem solving and decision making through individual and team-based class projects, computerized exercises and industry-related activities. The entire program emphasizes the interpersonal skills necessary to satisfy or exceed customers' needs.

To read more about the program, course sequences and course descriptions, visit the Course Catalog.