A program that prepares individuals to serve food to customers in formal or informal settings. Includes instruction in the nutritional, sensory, and functional properties of food and its ingredients; food services principles; table and counter services; dining room operations and procedures; service personnel supervision and management; communication skills; business math; safety; and sanitation.
The graphs below represent a comparison of the number of graduates in
Food Service, Waiter/Waitress, and Dining Room Management/Manager
and the number of graduates in similar majors compared to all other graduates in