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    Delaware Valley University
   
 
  Dec 17, 2017
 
 
    
2016-2017 Catalog [ARCHIVED CATALOG]

Restaurant and Foodservice Management, B.S.


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The Restaurant and Foodservice Management major prepares the graduate to assume a management position in the rapidly growing foodservice industry. Restaurants, hotels, health care facilities, schools, airlines, institutional dining rooms, and catering operations are among the employers of graduates in this field. This program provides a background in food purchasing, quantity food preparation, business law, human resource management, marketing and finance. This is ideal for the business-minded student interested in the food industry. Many courses are taught from an entrepreneurial perspective, and are ideal for students planning to open their own businesses in the food industry (restaurant or food production). Only about an hour from Philadelphia and two hours from New York City, Delaware Valley College is easily accessible to all major components of the hospitality industry. Opportunities for internships and practical work experience are readily available.

Recommended Course Sequence


Freshman Year


Total: 17 Credits

Total: 17-18 Credits

Sophomore Year


Total: 16 Credits

Total: 15 Credits

Junior Year


First Semester


Total: 17 Credits

Second Semester


Total: 15 Credits

Senior Year


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