Feb 26, 2024  
2023-2024 Catalog 
2023-2024 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

First Term - 16 Credits

Second Term - 16 Credits

Sophomore Year

Third Term - 15 Credits

Fourth Term - 13 Credits

Junior Year

Fifth Term - 12 Credits

Sixth Term - 14-15 Credits

Senior Year

Seventh Term - 12 Credits

Eighth Term - 11-13 Credits

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