USI’s Food Service Management program prepares students for entry-level roles in managing food service operations across restaurants, healthcare facilities and community programs. Through hands-on learning in a dedicated commercial kitchen, interactive classroom and on-campus retail food service operation lab classes, students build problem-solving and leadership skills. Internships provide real-world experience, and students can earn National Restaurant Association certifications to boost career readiness.
All food and nutrition majors are exposed to a strong grounding in both food and nutrition courses. Food service managers need to be exposed to consumer demands for healthier meal alternatives. This food and nutrition core is supplemented by several additional courses focusing on:
Within the curriculum students will apply the principles of food production and nutrition by performing as a food service manager. They will design a menu and supervise production and service of a meal. Students will focus on assessing needs, planning, implementing and evaluating food service operations. Rounding out this required portion of the curriculum, a senior capstone course provides in-depth analysis of current food and nutrition issues and assists in preparing students for actively entering the job market. Further supporting the transition to the working world, students are placed in a food service-related practicum.
To apply to the University of Southern Indiana (USI) for undergraduate enrollment:
Upon acceptance to USI, you'll receive detailed information about next steps, including orientation, registration and housing.
Continuing students with at least a 2.0 grade point average may apply for this major and will need to complete a Change of Academic Program form with the Office of the Registrar.
According to the Bureau of Labor Statistics, the median annual wage for food service managers was $65,310 in May 2024. Employment of food service managers is projected to grow 6 percent from 2024 to 2034, faster than the average for all occupations.
About 42,000 openings for food service managers are projected each year, on average, over the decade. Many of those openings are expected to result from the need to replace workers who transfer to different occupations or exit the labor force, such as to retire. (May
Food Service Managers oversee the day-to-day operations at restaurants and other facilities that prepare and serve food and beverages. Job responsibilities include planning menus and purchasing food and supplies; confirming that food served meets adequate level of nutrition; ensuring proper sanitation procedures are implemented and followed; maintaining inventory records and records on income and expenditures; and ensuring safety standards are upheld in the preparation of food.
Graduates are prepared for a variety of bachelor’s degree required positions in the health care delivery system. Work settings may include: hotels, restaurants, food companies, catering services, clubs and resorts, correctional facilities, institutional food service, food and equipment manufacturers and distributors, airlines and cruise ships, contract food companies.
*income information provided by O*NET Online. Occupation opportunities vary by region and experience.
The University of Southern Indiana is committed to making college accessible to those wishing to further their education by providing numerous scholarships, grants, and financial aid options to assist students in managing tuition expenses.
