Mission, Goals, and Outcomes for Foodservice Administration Option
The Mission of the Foodservice Administration Option is to:
- Provide a broad educational background to develop competent and productive students that can apply their knowledge and decision-making skills for careers in foodservice administration, while using resources in a sustainable manner.
- Prepare students to serve culturally diverse clientele and work with culturally diverse employees by engaging students in pre-professional foodservice related experiences.
Goals and Outcomes
Goal 1: Provide foodservice pre-professional, practical training opportunities that benefit the students.
- Outcome 1: At least 90% of students will complete a foodservice-related practicum or externship experience.
- Outcome 2: At least 70% of students will report on their exit survey that they participated in a pre-professional organization (ie. NFSA, IFT, NACUFS, National Restaurant Association, Dietary Managers Association, California School Nutrition Association)
Goal 2: Graduate diverse, competent, entry-level professionals who obtain employment in foodservice administration or related fields.
- Outcome 1: Over a five-year period, 70% of externship supervisors report that student externs performed competently during their externship placement.
- Outcome 2: Over a five-year period, 70% of foodservice administration graduates report that they are employed in foodservice administration or related field
Goal 3: Use program resources in a sustainable manner while providing a quality educational experience.
- Outcome 1: Maintain a student-to-faculty ratio in NFSC courses that is consistent with the university ratio.
- Outcome 2: Courses will utilize technological resources in classroom management and learning activities in support of sustainable practices