Restaurant and Food Service Management (B.S.)

Get ready to stand out in the competitive food and restaurant industries with in-depth knowledge of food purchasing, quantity food preparation, business law, human resource management, marketing and finance – along with invaluable hands-on work experience in the field. Apply your skills to land job opportunities in nearby Philadelphia and NYC.


Our bachelor’s degree in restaurant and food service management will provide you with an in-depth knowledge of the industry’s professional demands.

In our four-year degree program, you’ll gain:

  • Practical knowledge and technical skills
  • Hands-on experience in our food lab
  • Expert preparation for management positions in the food service industry. Our graduates have gone on to work for: restaurants, hotels, health facilities, schools, airlines, institutional dining rooms, and catering operations
  • Knowledge of food purchasing, quantity food preparation, business law, human resource management, marketing and finance

With Philadelphia an hour away and New York City only two, a variety of exciting opportunities in the hospitality industry are easy to access.

100%
real-world experience
student working in a commercial kitchen with fruits and vegetables in the foreground
four students walking under trees on the DelVal campus
$26,460
average net cost for freshmen in 2019
13:1
student to faculty ratio
college students in a classroom
RESTAURANT AND FOOD SERVICE MANAGEMENT AT-A-GLANCE
Core Courses
  • Introduction to Foodservice Systems
  • Food, Culture and Cuisine
  • Cook Like a Chef: Principles of Professional Cooking
  • Sanitation Management
  • Introduction to Nutrition
  • Foodservice Accounting and Cost Control
  • Food Distribution Systems
  • Food Service Marketing Strategy
  • Legal Aspects of Foodservice Management

Course Sequence

Recommended Minors
  • Agribusiness
  • Biochemistry
  • Business Administration
  • Communication
  • Food Systems
  • Policy Studies
  • Writing

Career Paths

With 100 percent of our students having real-world, hands-on experience, graduates with a degree in restaurant and food service management are able to work in various areas of the industry and careers such as:

  • Restaurant/hospitality management
  • Food marketing and sales
  • Food service management
  • Restauranteur/business owner
  • Food and beverage manager
  • Kitchen manager
  • Life care and retirement facility manager
  • Meeting and special event planner
  • Food and beverage supplier, broker or distributor to the industry

Meet Professor Laura Herbst and hear her discuss why Intro to Food Science is her favorite class, including all of the exciting trends you will learn about.

DelVal Voices Video Series
Students learning to make ice cream in the DVU farm market
alt

The Experience360 Program gives you the opportunity to apply classroom lessons to real-world activities like internships, career exploration experiences, student research, study abroad, leadership development and more.

Student and teacher delivering lettuce and vegetables
Student Clubs and Organizations
Food Industry Club

The Food Industry Club is a student chapter of the Institute of Food Technologists.

A student driving a lawn mower pulling train cars with passengers
Student Clubs and Organizations
A-DAY

Work with other students to host our annual fair on campus!

Tom Zhu, Chair of the Department of Food Science, Nutrition and Management
A professor demonstrating cutting meat in a food lab
A student delivering DVU produce to a restaurant
A student rolling out dough in the food lab