Food and Nutrition Managers work in a variety of settings, including:
According to the Bureau of Labor Statistics (BLS) Occupational Outlook Handbook, job growth for food service managers from 2016-2026 is estimated to be 9 percent (as fast as average). As comparison to other states, Illinois has a higher share of employment than average. In 2015, Illinois had the fourth highest employment level of food service managers and has a higher share of employment than average. When comparing metropolitan areas, the Chicago-Naperville-Arlington Heights Metropolitan Division was the second highest level of employment for food service managers.
“A postsecondary degree is preferred by higher end full-service restaurants and for many corporate positions, such as managing a regional or national restaurant chain or franchise or overseeing contract food service operations at sports and entertainment complexes, school campuses and institutional facilities.” (Careerplanner.com)
The mission of the undergraduate Food and Nutrition Management major program is to provide and promote a high-quality education for the preparation of competent future food and nutrition service management professionals. The program provides learners with evidence-based comprehensive knowledge and applications of food science, food sustainability, facility operations and business management to promote the health and well-being of people served in hospitals, restaurants and the food industry.
Upon completion of the Bachelor of Arts in Food and Nutrition Management, the student will successfully:
Second Degree Program
A Second Degree is available to those who enter the program following completion of a bachelor’s degree elsewhere. As a minimum, all major and cognate courses required for the major must be completed in order to complete a Second Degree in Food and Nutrition Management. Refer to the Undergraduate Catalog for additional details.
The Benedictine University Nutrition Programs will be recognized at the community, state, national, and international level for their leadership in developing optimal teaching and learning. The programs will prepare future Registered Dietitian Nutritionists, health educators, community nutritionists, and nutrition managers to address important food and nutrition issues that impact the quality of life of people.