Food and Beverage Management Track
Mission of the Food and Beverage Track The mission of the food and beverage track at Kansas State University is to prepare students for professional careers in food and beverage management, including but not limited to restaurants, university, military, hospital, and catering food service. Students will learn current trends, management styles, and theories on how to manage a food and beverage outlet.  Why Choose the Food and Beverage Management Track Learn applications and principles of food production such as: Procurement Quantity production and controls Work simplification Food service systems Commercial equipment use |
Internship Opportunities
Each student in the food and beverage track has the opportunity to increase their real-world experience in the industry through immersive professional internships throughout the world. Here are some examples of internships that students in the program have completed: Darden Restaurants J. Alexander’s Restaurants Panera Bread Jason’s Deli PB&J Restaurants |
Required Track Curriculum Classes and Course DescriptionsHM 340 – Contemporary Issues in Controlled Beverages The study of historic, social, ethical, physiological and legal issues relating to alcoholic beverage service and use in contemporary America with emphasis on responsible and knowledgeable service of beer, wine and spirits in hospitality operations. HM 342 – Food Production Management Application and principles of food production that include procurement, food quantity production and controls; work simplification; food service systems; quality food; commercial equipment use; and Hazard Analysis Critical Control Point (HACCP) system. Two hour lecture, one hour recitation, three hour lab. HM 375 – Foodservice Work Experience A 300-hour planned experience that combines observation and employment within commercial or noncommercial foodservice operation. HM 662 – Foodservice Systems Management A capstone course in food service management that focuses on the management analysis and evaluation of food and beverage systems. Emphasis on planning, coordinating and improving commercial and noncommercial operations. Development of analytical and decision-making skills for solving managerial and operational problems. HN 413 – Science of Food Chemical, physical, sensory and nutritional properties of food related to processes used in food preparation. |
