University of Nebraska at Kearney

1996-98 UNK Undergraduate Catalog

Offered by Department of Family & Consumer Sciences:

Family & Consumer Sciences in Business Comprehensive
Food Service Management Emphasis
Bachelor of Science

BT BS 1405
General Studies = 47
General Studies required by major:
MATH 102*, College Algebra - 3 hours
MATH 120, Finite Mathematics - 3 hours
CHEM 160GS, General Chemistry - 3 hours
CHEM 160LGS, General Chemistry Laboratory - 1 hour
CHEM 161GS, General Chemistry - 3 hours
CHEM 161LGS, General Chemistry Laboratory - 1 hour
BIOL 211GS, Human Microbiology - 4 hours (Prereq: A college Biology course)
BS Science-related course requirements = 8
BMIS 181, Business Computer Systems - 1 hour
BMIS 182, Business Computer Applications - 3 hours
BIOL 215GS, Human Physiology - 4 hours (Prereq: At least one science course after high school biology)
Major = 83
Minimum total hours required coursework = 138
Unrestricted elective in 125 hour program = 0
Minimum total hours required for BS in Family & Consumer Sciences in Business Comprehensive = 138
All UNK degrees require a minimum of 125 hours. Forty (40) of the hours required for all UNK degrees must be upper division hours, which are courses numbered 300 or above taken at a 4-year college or university.

Food Service Management
Take all the following:
FCSC 104, Family and Consumer Sciences Orientation - 1 hour
FCSC 364, Consumer in the Market - 3 hours
FCSC 475, Internship - 3 hours
BACC 250, Beginning Accounting I - 3 hours
BACC 311, Business Law - 3 hours
BMKT 300, Principles of Marketing - 3 hours
Take 1 course from:
FCSC 406, Contemporary Management: Theory and Practicum - 3 hours
BMGT 301, Principles of Management - 3 hours
Take all of the following:
FCSC 110GS, Introduction to Nutrition - 3 hours
FCSC 220, Food Preparation - 3 hours
FCSC 350, Dynamics of Dietetics - 3 hours (Prereq: BIOL 225, BIOL 226, CHEM 250)
BIOL 225, Anatomy and Physiology - 4 hours
BIOL 226, Anatomy and Physiology - 4 hours
CHEM 250, Elementary Organic Chemistry - 5 hours
FCSC 235, Food Service Sanitation and Safety - 3 hours
FCSC 425, Food Management Systems - 3 hours
FCSC 345, Catering - 3 hours
FCSC 360, Quantity Food Purchasing - 3 hours
FCSC 373, Food Service Management - 3 hours
FCSC 411, Quantity Foods and Equipment - 3 hours
BSED 205, Records Management - 3 hours
BACC 251, Beginning Accounting II - 3 hours
MATH 123, Applied Calculus I - 3 hours
BMGT 233, Business Statistics - 3 hours
BMGT 380, Human Resource Management - 3 hours
BMGT 301, Principles of Management - 3 hours
BMGT 411, Labor Relations - 3 hours
SFED 435, Occupation Safety/Health - 3 hours

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