The food service administration curriculum is scientifically oriented for indepth study of foods in relation to the business field. The program emphasizes knowledge of food preparation, nutrition, and management principles. Students may pursue supervisory/managerial careers in commercial food institutions in the equipment field, food research, public utility companies, mass media productions, quality testing, technical writing, or governmental food agencies.
The College of Education and Human Development Advising Office assists students in planning their studies.
The Professional Experience Program allows students to extend their academic work with on-the-job training in restaurant and catering businesses and at institutional food service sites. The program is supervised by WMU faculty in cooperation with management personnel in the field.
Food Service Administration majors earn three credits toward graduation by completing 300 hours of supervised field experience. Field experience offers students the opportunity to apply theories and principles from their academic program to real world situations, as well as gain valuable work experience. Field experience may be completed during the fall, spring or summer sessions.
Food Service Administration majors may elect to complete an internship as part of their program of study. Internships provide students with management-level training experience with leading industry firms during the late-junior or senior year. Faculty approval and late-junior or senior standing are prerequisites for enrollment for Internship credit.
To plan a Field Experience or Internship, contact Dr. Barbara Frazier at or (269) 387-3719.