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Food Systems Management

Program Overview

Program Overview

Transform your passion for food and hospitality into a lifelong career. Learn about meal planning and preparation, culinary design and development, safety and service guidelines, and the business management skills to combine it all.

Master the ins and outs of the restaurant industry, from human resources to food production. Our seasoned faculty will develop both your strategic and creative skills and guide you as you explore your career options. Plus, our Christian worldview informs our approach to hospitality — learn how and why food systems management is a form of ministry.  

From this program, you can go on to culinary school, restaurant management and nonprofit management — with a firm foundation in business, since you’ll automatically earn a business minor. Between coursework, faculty mentorship and internship opportunities, you’ll be well-prepared for whatever it is you are called to do.

Courses

Courses

Specific courses required:

  • AC 2503 - Financial Accounting
  • AC 2513 - Managerial Accounting
  • BA 3703 - Business Communication
  • BY 2424 - Introductory Microbiology
  • CM 1013 - Introduction to Chemistry
  • CM 1023 - Introduction to Chemistry-Organic
  • EC 2413 - Principles of Microeconomics
  • EC 2403 - Principles of Macroeconomics
  • MG 3503 - Leading and Managing People
  • MG 3613 - Legal Aspects of Business I
  • MG 4453 - Human Resource Management
  • MK 3503 - Principles of Marketing
  • MK 3533 - Marketing Management
  • NUTR 1011 - Professional Orientation
  • NUTR 1213 - Basic Foods
  • NUTR 2613 - Principles of Nutrition
  • NUTR 3213 - Food Science and Production
  • NUTR 4043 - Practicum
  • NUTR 4093 - Senior Seminar
  • NUTR 4213 - Food Systems Management I
  • NUTR 4223 - Food Systems Management II
  • NUTR 4232 - Quantity Food Production, Safety, and Sanitation
  • PS 3323 - Business and Industrial Psychology

Note:

A minor in distributive business is satisfied with this program.

12:1

Student to faculty ratio

Internship

Become more competitive in the job market with an internship related to your interests. You’ll gain experience and boost your exposure. An internship will also help you learn whether you’ve chosen a career you’ll enjoy.

Job placement

With a top-tier university education on your resume, you’ll be in high demand, whether you choose to launch your career or begin graduate school. Most of our programs have a placement rate of at least 90 percent within six months of graduation.

Expert faculty, small class sizes

Learn from award-winning, experienced faculty who actually care about you. Our small class sizes allow us to get to know you personally. We lead an approachable community within our respective programs. Our faculty connections are the experts on their subject matter, too.

Our Faculty

  • Anne Lowery

    Anne Lowery

    Associate Professor

    Lowery came to Lipscomb in 2009 as the assistant director of the dietetic internship program and moved up to become an assistant professor and director of the internship program in...

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  • Ann Toy

    Ann Toy

    Dietetic Internship Coordinator of Sports Nutrition

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  • Autumn Marshall

    Autumn Marshall

    Chair, Nutrition and Kinesiology

    Long-tenured Lipscomb faculty member in nutrition, extremely well-connected throughout the region in all things nutrition and dietetics.

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Career Paths

Chefs and Head Cooks

Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.

Food Service Managers

Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience, and they manage the business to ensure that it is profitable.

Agricultural and Food Science Technicians

Agricultural and food science technicians assist agricultural and food scientists by performing duties such as measuring and analyzing the quality of food and agricultural products.