Family and Consumer Sciences: Hospitality and Food Service Management Concentration (1220), B.S.F.C.S.

Bachelor of Science in Family and Consumer Sciences (B.S.F.C.S.)

The mission of the Department of Family and Consumer Sciences is to prepare professionals who help promote a better quality of life for individuals and families, enhancing the interrelationships of people and communities in diverse social, economic and physical environments. For graduates who wish further specialization, the curriculum prepares them for advanced training or degrees such as UT Martin’s Master of Science in Family and Consumer Sciences.

All students completing this major receive the degree Bachelor of Science in Family and Consumer Sciences. The major is called Family and Consumer Sciences, and students will select one of the following seven concentrations:

Child and Family Studies
Dietetics
Family and Consumer Sciences Education
Fashion Merchandising
Food and Nutrition
Gerontology
Hospitality and Food Service Management

For more information about the major in Family and Consumer Sciences, please contact:

Keith Dooley
Department of Family and Consumer Sciences
wdooley@utm.edu
731-881-7100
utm.edu/fcs

Bachelor of Science in Family and Consumer Sciences (B.S.F.C.S.) - Concentration in Hospitality and Food Service Management

The Hospitality and Food Service Management concentration is designed to prepare students for management careers in the hospitality industry and related sectors. The degree program provides the opportunity for students to acquire the skills necessary to operate and manage a multitude of food service operations. The curriculum enables students to develop their managerial, functional, operational, and analytical capabilities to maximize their success in hospitality and food service management. An important component of the curriculum is supervised field experience, which gives students valuable hands-on experience that further prepares them for a dynamic career in the industry. Career opportunities are excellent for students in this concentration. Graduates of this program will be prepared to work in entry-level management positions of restaurants, hospitals, hotels, resorts, universities, catering, events planning, and commercial food service.

General Education	38 hours
Family and Consumer Sciences Core Courses	13 hours
Family and Consumer Sciences Component Courses	18 hours
Business Component Courses	24 hours
Professional Development Component Courses	30 hours
Minor	Optional
TOTAL	123 hours

For more information about the concentration in Hospitality and Food Service Management, please contact:

Lori Littleton
Department of Family and Consumer Sciences
llittle2@utm.edu
731-881-7107
utm.edu/fcs

DEGREE REQUIREMENTS

University Degree Requirements

120 credit hours are required
Minimum 30 credit hours completed at The University of Tennessee at Martin
36 credits in Upper Division coursework (courses numbered 300-499)
Minimum 60 credits earned at an accredited four-year institution required.
A minimum overall GPA of 2.0 is required.
A minimum institutional GPA of 2.0 is required.
Must meet all General Education Requirements
Must meet all Major Requirements
If a Minor is required, must meet all Minor Requirements
Must meet all Exit Exam Requirements
- General Education Exam
- Major Field Test / Exit Exam
If a student is admitted to the University of Tennessee at Martin with documented entrance deficiencies OR is subject to mandatory placement requirements, then the student must meet those requirements.

COURSEWORK REQUIRED FOR THE DEGREE

General Education Core Curriculum Requirements

Note to students: Some degree programs include required courses for the major that are also options within the University-Wide General Education Requirements. If a student completes a course that simultaneously satisfies both a requirement for the major and a requirement for the University-Wide General Education Requirements, then the student may need to complete additional elective coursework in order to meet the minimum number of credit hours required for the degree.

Concentration in Hospitality and Food Service Management (85 credit hours)

Program-Specific Degree Requirements

Minimum grade of C required in all major courses (excluding University-Wide General Education courses)
In order to qualify for a supervised field experience, students must have a minimum overall GPA of 2.5 in the two semesters immediately prior to enrolling in field experience courses
If a student needs to carry more than 20 hours at one time, special permission of the dean of the college is required
Family and Consumer Sciences majors minoring in another subject may count up to two courses that are common to both the major and the minor
A minor is optional

Course Requirements

Family and Consumer Sciences Core Courses (required for all Family and Consumer Sciences majors):

CFS 100 - Lifespan Human Development Credit(s): 3
FASH 300 - Clothing/Adornment and World Culture Credit(s): 3
FCS 100 - Family and Consumer Sciences Perspectives Credit(s): 1
FCS 400 - Senior Seminar Credit(s): 3
NUTR 100 - Introductory Nutrition Credit(s): 3
(may also satisfy University-Wide General Education requirements)

Concentration in Hospitality and Food Service Management

Family and Consumer Sciences Component Courses:

FSCI 200 - Food Science Credit(s): 3
FSCI 313 - Food Management Credit(s): 3
FSMG 312 - Quantity Food Management Credit(s): 3
FSMG 410 - Food Service Systems Credit(s): 3
FSVC 300 - Food and Beverage Management Credit(s): 2
FSVC 301 - Sanitation Credit(s): 2
HPMG 101 - Introduction to the Service Industry Credit(s): 2

Business Component Courses:

ACCT 201 - Accounting Information for Decision Making I Credit(s): 3
ACCT 202 - Accounting Information for Decision Making II Credit(s): 3
ACCT 321 - Cost/Management Accounting Credit(s): 3
Either ECON 201: Principles of Macroeconomics OR ECON 202: Principles of Microeconomics Credits: 3 (may also satisfy University-Wide General Education requirements)
MATH 210 - Elementary Statistics and Probability Credit(s): 3
(may also satisfy University-Wide General Education requirements)
MGT 300 - Management and Behavior Credit(s): 3
MGT 350 - Human Resource Management Credit(s): 3
MMSC 311: Interpersonal Communication OR MMSC 356: Communication in Professional Environments Credits: 3

Professional Development Component Courses:

Restricted Electives: choose eighteen (18) credits from:

BLAW 201 - Legal Environment of Business Credit(s): 3
HPMG 301 - Culinary Arts Techniques I Credit(s): 3
HPMG 302 - Culinary Arts Techniques II Credit(s): 3
MGT 307 - Small and Family Operated Businesses Credit(s): 3
MGT 412 - Service Operations Management Credit(s): 3
MGMT 430: Quality Management in Business Credits: 3
MGT 450 - Compensation Management Credit(s): 3
MGT 470 - Training and Development Credit(s): 3
MKTG 301 - Principles of Marketing Credit(s): 3
MKTG 330 - Advertising and Promotion Management Credit(s): 3
MKTG 340 - Logistics Supply Chain Management Credit(s): 3
MKTG 350 - Service Marketing Credit(s): 3
MKTG 375 - Travel and Tourism Marketing Credit(s): 1
MKTG 377 - Event Planning and Corporate Promotions Credit(s): 3
NUTR 414 - Sports Nutrition Credit(s): 3
NUTR 422 - Lifespan Nutrition Credit(s): 3
Select alternative A or B to develop specialization

A. FCS 460: Orientation to Field Experience Credits: 2
FCS 489: Supervised Field Experience in Hospitality and Food Service Management Credits: 5
FCS 499: Supervised Field Experience in Hospitality and Food Service Management Credits: 5

B. Approved Upper-Division Electives (300- or 400-level, selected in consultation with advisor) Credits: 12

A minor is optional.

ADDITIONAL NOTES

The department encourages all students to select the Supervised Field Experience whenever possible in order to gain valuable on-the-job experience prior to graduation.
Non-business majors may count no more than 29 credits from business-related courses towards their degree; FCS students should work with their advisor so as not to exceed this limit.
The concentration can be completed in 120 credit hours if students work with their advisor to select the correct sequence of courses.