Bachelor of Science in Nutrition and Foodservice Management

Nourish your body, nourish your mind

The Bachelor of Science in Nutrition and Foodservice Management focuses on the role of foods and nutrition in human health and wellness. It includes instruction in nutritional care and education, the planning and provision of food services, the development of consumable food products, life-span nutrition and wellness, the principles of nutritional assessment, and food safety and food composition.

Admission to the BS in Nutrition and Foodservice Management

Requirements for admission to the Bachelor of Science in Nutrition and Foodservice Management are the university admission requirements listed in the Western Illinois University Undergraduate Catalog. Students are encouraged to refer to the university catalog and the Office of Admissions in Sherman Hall.

Program Objectives

kids sitting around a lunchroom table eating

Bachelor of Science in Nutrition and Foodservice Management

After successful completion of the program students will be able to:

  • Determine the science underlying the properties of various food components, and reactions that occur during food preparation/processing and storage.
  • Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions related customer service in nutrition and foodservice.
  • Apply best practices and industry standards related to protocol and promotion in nutrition and/or foodservice commercial, public, and non-profit environments.
  • Assess and resolve managerial problems related to nutrition and foodservice in a global, cultural and diverse society.
  • Develop interventions to affect change and enhance wellness in diverse individuals and groups.
  • Demonstrate effective and professional oral and written communication and documentation.

Career Opportunities

lunchroom workers serving food to kids

Employment of food service managers is projected to show little or no change from 2012 to 2022. Jobseekers with a combination of long-term work experience in food service and a degree in hospitality, restaurant, or food service management will have the best job opportunities. In 2012 the median pay for Foodservice Managers was $47,960 per year. For more information regarding Nutrition and Foodservice Management careers, visit O*NET OnLine or the Bureau of Labor Statistics Occupational Outlook Handbook.

Job settings include:

  • After-school program supervisor
  • Catering
  • Community nutrition education
  • Consumer affairs
  • Food labeling
  • Food service industries
  • Government food program agencies
  • Home health care
  • Marketing research
  • Restaurant management
  • Product development
  • Public health nutrition