Undergraduate Course Catalog 2007-2008
Thompson School of Applied Science
» http://www.unh.edu/thompson-school/
Food Services Management (FSM)
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Associate Professor: Eugene P. Alibrio
The Food Services Management program has two distinct specializations: dietetic technician and restaurant management.
Curriculum Fee
Food Services Management:
Dietetic technician $437*
Restaurant manager $437*
*This one-time, nonrefundable curriculum fee is required to cover lab
materials, specialized equipment maintenance, and transportation that
is unique to the applied nature of the specialization. The curriculum
fee covers the entire two-year course of study for one specialization.
Any non-TSAS student may be assessed specific course fees, details of
which are included in each semester's Time and Room Schedule. All fees
are subject to change.
Dietetic Technician
www.unh.edu/tsas/academics/dietetic/
Students who complete the dietetic technician specialization are prepared for a variety of positions in the food, fitness, and health-care industries. In a program that combines classroom work and practical experience, students learn such skills as evaluating the nutritional status of clients, developing nutrition care plans, and providing nutrition education. They also develop skills in the management of food production and delivery systems. Students participate in supervised practice rotations in the areas of medical food service management, clinical nutrition, and community nutrition for a total of at least 450 hours. These experiences take place in local health-care settings and community nutrition programs.
The specialization is accredited by the Commission on Accreditation of Dietetics Education (CADE) of the American Dietetic Association. Students who successfully complete the program of study are eligible to sit for the Dietetic Technician Registration Exam. A Dietetic Technician Registered is eligible for membership in the American Dietetic Association, an organization of nutrition professionals.
Career Opportunities: Dietetic technician, Registered DTR; clinical-hospitals, health-care facilities, retirement centers; wellness-health clubs, weight clinics, wellness centers; community-community nutrition programs, public health agencies, WIC agencies; business-food companies, food vendors, distributors; food services management-schools, daycare centers, restaurants.
Dietetic Technician Program of Study
First Year, Fall Semester
FSM 201, Food Preparation Fundamentals, 3 cr.
FSM 205, Hospitality Computer Applications, 3 cr.
FSM 228/229, Applied Nutrition for Dietetic Technicians, 4 cr.
COM 209, Expository Reading and Writing, 4 cr.
MTH 201, Math, 3 cr.
First Year, Spring Semester
FSM 200, Introductory Chemistry, 3 cr.
FSM 207, Hospitality: Sanitation and Safety, 2 cr.
NUTR 476, Nutritional Assessment, 4 cr.
NUTR 504, Managerial Skills in Dietetics, 3 cr.
ZOOL 401, Human Biology, 4 cr.
Second Year, Fall Semester
FSM 275, Diet Therapy, 3 cr.
FSM 290, Managerial and Clinical Dietetics Practicum, 7 cr.
NUTR 510, Nutrition Education and Counseling, 4 cr.
Second Year, Spring Semester
FSM 260, Community Nutrition Practicum, 5 cr.
FSM 265 Community Nutrition for Dietetic Technicians, 2 cr.
FSM 295, Dietetic Seminar, 1 cr.
COM 210, Public Speaking, 2 cr.
SSCI 201, Human Relations, 4 cr.
SSCI 204, Leadership Effectiveness and Group Performance, 2 cr.
Total: 64 credits
Restaurant Management
www.unh.edu/tsas/academics/restaurant/
In the Restaurant Management specialization, students experience a carefully developed combination of classroom and laboratory work. They engage in practical, hands-on experiences, using modern commercial equipment to help them refine the necessary skills to be successful in the field. Students operate two restaurants located in the Thompson School: Stacey’s Buffet, and the Balcony Bistro, an upscale gourmet dining establishment. They present weekly buffets, and cater banquets and special events sponsored by the School. Finally, a required summer internship rounds out the program’s hands-on experiential learning. Students can also work at the UNH Dairy Bar (which is operated by the FSM program), the New England Center, and University Hospitality Services, all located on the UNH campus. Extracurricular learning and earning opportunities are available in the many restaurants located in the Seacoast area. Students who want to continue their education are strongly encouraged to take electives from the University’s four-year program to get a head start on transfer status.
Career Opportunities: Restaurant owner/manager, caterer, food and beverage sales, food buyer, food and beverage manager, food services director.
Restaurant Management Program of Study
First Year, Fall Semester
FSM 201, Food Preparation Fundamentals, 3 cr.
FSM 203, Introduction to Restaurant and Hospitality Management, 3 cr.
FSM 205, Hospitality Computer Applications, 3 cr.
FSM 228, Applied Nutrition, 3 cr.
COM 210, Public Speaking, 2 cr.
First Year, Spring Semester
FSM 202, Menu Management, 3 cr.
FSM 206, Food and Beverage Operations Control, 4 cr.
FSM 207, Hospitality: Service, Sanitation, and Safety, 1 cr.
COM 209, Expository Writing and Reading, 4 cr.
MTH 201, Math I, 3 cr., or MTH 202, Math II, 3 cr.
First Year, Summer Semester
FSM 297, Restaurant Management Summer Internship, 3 cr.
Second Year, Fall Semester
FSM 209, Applied Restaurant Operations Management, 4 cr.
FSM 218, Beverage Operations Management, 2 cr.
FSM 240, Restaurant Sales and Promotion Management, 4 cr.
SSCI 204, Leadership Effectiveness and Group Performance, 2 cr.
Second Year, Spring Semester
FSM 208, Non-Commercial and Contract Food Service Management, 3 cr.
FSM 211, Food and Beverage Facilities Planning, 2 cr.
FSM 212, Hospitality Personnel Management, 2 cr.
FSM 226, Dining Room Practicum, 2 cr.
FSM 241, Applied Buffet and Catering Management, 4 cr.
SSCI 201, Human Relations, 4 cr.
ABM 232, Business Law, 4 cr.
Total: 64 credits
