Mission, Goals, and Outcomes for Foodservice Administration Option

Mission

The Mission of the Nutrition Management 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 nutrition management, 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 nutrition management 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, NACUFS, Association of Nutrition & Foodservice Professionals (ANEP), California School Nutrition Association)

Goal 2: Graduate diverse, competent, entry-level professionals who obtain employment in nutrition management 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