Technical Standards

To participate in the online bachelor of science program in Food Service Management, you — with or without reasonable accommodations — must be able to safely and effectively:

• input data into and retrieve data from a computer
• communicate with fellow workers, guests and customers in person and by telephone
• attend and participate in laboratory and production classes of up to 6 hours in length
• lift and transport food and other culinary product, equipment, small wares and utensils
• lift and transport trays with hot and cold plated foods, small wares, and other items, and serve and clear tables where guests are seated
• pour and serve liquids and beverages, including hot liquids
• use knives and other commercial cooking utensils
• operate commercial cooking and food service equipment
• maneuver in professional or commercial kitchens, dining rooms and related facilities
• test and evaluate the taste, appearance, texture and aroma of food and beverage products
• use commercial cleaning and sanitizing equipment and materials

The foregoing technical standards are essential to the programs and also reflect industry requirements and standards.