Food Service Management; Nutrition

(College of Agricultural and Environmental Sciences)


The Major Program and Graduate Study. Food Service Management is incorporated within the major of Clinical Nutrition. If you are interested in preparing for a career in commercial organizations such as hotels, restaurants, industrial cafeterias, or contract food services, as well as in public or private institutions such as hospitals, correctional institutions, schools, or colleges, consult the Department of Nutrition.

Related Courses. See Nutrition.

Questions pertaining to the following courses should be directed to the instructor or to the Nutrition Department Advising office in 3202 Meyer Hall; 530-752-2512.

Courses in FSM:

FSM 120Principles of Quantity Food Production (4) Active
Lecture—3 hour(s); Independent Study—1 hour(s). Prerequisite(s): FST 100B; FST 101B. Restricted to upper division Clinical Nutrition students only. Fundamental principles of food service management, including quantity food preparation, institutional equipment, receiving and storage, service, menu planning, merchandising, and safety. Students will earn food safety certification. (Letter.) Effective: 2008 Spring Quarter.
FSM 120LQuantity Food Production Laboratory (2) Active
Laboratory—6 hour(s). Prerequisite(s): FSM 120. Laboratory experience in quantity food production and service. (Letter.) Effective: 1997 Winter Quarter.
FSM 122Food Service Systems Management (3) Active
Lecture—3 hour(s). Prerequisite(s): ARE 112; FSM 120. Principles of quantity food production management: production schedules, portion control, financial management, layout and equipment planning, evaluation of alternative systems, and computer applications. (Letter.) Effective: 2017 Winter Quarter.
FSM 192Internship (1-12) Active
Internship—3-36 hour(s). Prerequisite(s): Consent of Instructor. One upper division course in Food Service Management. Work experience on or off campus in practical aspects of food service management, supervised by a faculty member. (P/NP grading only.) Effective: 1997 Winter Quarter.
FSM 197TTutoring in Food Service Management (1-2) Active
Discussion/Laboratory—3-6 hour(s). Prerequisite(s): Dietetics or related major; completion of the Food Service Management course in which tutoring is done. Tutoring of students in food service management, assistance with discussion groups or laboratory sections; weekly conference with instructor in charge of course; written evaluations. May be repeated if tutoring a different course. May be repeated for credit. (P/NP grading only.) Effective: 1997 Winter Quarter.
FSM 198Directed Group Study (1-5) Active
Variable. (P/NP grading only.) Effective: 1997 Winter Quarter.
FSM 199Special Study for Advanced Undergraduates (1-5) Active
Variable. (P/NP grading only.) Effective: 1997 Winter Quarter.