{"@id":"https://credentialengineregistry.org/resources/ce-5e7d46bd-a328-4025-ae35-b2f3914cab1e","@type":"ceterms:BachelorDegree","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-5e7d46bd-a328-4025-ae35-b2f3914cab1e","ceterms:name":{"en-US":"B.A. in Food Service Management"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-c5c658f5-d8a6-4d4a-8b4f-fda40ba935fe"],"ceterms:inLanguage":["en-US"],"ceterms:degreeMajor":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"FSMG"}}],"ceterms:description":{"en-US":"Food service management is a demanding, fast-paced field in the daily operations and management of restaurants and other related establishments that prepare and serve food and beverages. Your ticket to an entry-level managerial position in this exciting industry is a degree in Food Service Management from Sam Houston State University (SHSU). \n\nOpportunities in food service management abound as our busy society demands food prepared outside the home. The travel industry, including tours and cruises, also contributes to the need for quality quantity food preparation and food service managers. Well-trained in safety and sanitation, graduates of the Food Service Management Program have no difficulty finding suitable employment.\n\nBecause the department also offers courses in Food Science and Nutrition, you will be perfectly positioned to manage food service facilities in hospitals, nursing homes, and educational facilities.\n\nInternships:\nAll students who complete programs in Fashion Merchandising, Food Service Management, and Interior Design are required to complete a supervised internship of at least 200 hours. Students are provided leads for securing internship opportunities; however, part of the internship experience is securing a suitable position. \n\nCareers in Food Service Management:\n    Restaurant Manager\n    Food Service Director\n    Lodging Manager\n    Food \u0026 Beverage Manager\n    Catering \u0026 Banquet Entrepreneur"},"ceterms:regulatedBy":["https://credentialengineregistry.org/resources/ce-4ea8b911-5659-49e0-b382-8dfed5277bbf"],"ceterms:accreditedBy":["_:54c4c89a-c50a-f78b-fbe2-928645978b12"],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/11-9051.00","ceterms:codedNotation":"11-9051.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Food Service Managers"},"ceterms:targetNodeDescription":{"en-US":"Plan, direct, or coordinate activities of an organization or department that serves food and beverages."}}],"ceterms:subjectWebpage":"http://catalog.shsu.edu/undergraduate/colleges-academic-departments/health-sciences/human-sciences/ba-food-service-management","ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=52.0901","ceterms:codedNotation":"52.0901","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Hospitality Administration/Management, General"},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to serve as general managers and directors of hospitality operations on a system-wide basis, including both travel arrangements and promotion and the provision of traveler facilities.  Includes instruction in principles of operations in the travel and tourism, hotel and lodging facilities, food services, and recreation facilities industries; hospitality marketing strategies; hospitality planning; management and coordination of franchise and unit operations; business management; accounting and financial management; hospitality transportation and logistics; and hospitality industry policies and regulations."}}]}