Food Service Management Major
The food service management major is a course of study ideal for those students interested in the traditional role of restaurant management, i.e., the focus will be on managing the front-of-the-house dining and banquet areas along with the beverage operations. While students will receive some culinary training, the main emphasis is on managing the guest service experience.
Students are required to take either Baking 1 or Garde Manger at either the College of Southern Nevada (CSN) or another accredited institution. This class may be transferred into the program at the time of admission or taken concurrently with on-campus classes. It is suggested that this class be completed by the end of the junior year.
Select a catalog year*
*Why do I have to select a catalog year?
Every two years, the university publishes a new undergraduate catalog with the rules that govern the various undergraduate programs. Degree requirements may change from one catalog to the next, so it is important to know which catalog you are following. Generally, you will use the catalog in effect during the semester you were admitted or changed your major. As an example, the 2008–2010 catalog is for students admitted in fall 2008 through summer 2010. Your catalog year cannot be more than 10 years old. See an advisor for updated catalog requirements.