Food Management: A New Course in Higher Education

Describes the development of a new BSc (Hons) Food Management course: formulation of the initial concept; market research; definition and development of the course; quality assurance; and the successful launch. The core concept of “food management” is that it selects and integrates information from a range of disciplines and applies relevant aspects to the management of food provision. Market research investigated: existing food‐related courses offered by higher education establishments; the views of a broad cross‐section of the food industry elicited to determine the essential knowledge, skills and attitudes expected from graduates; the needs of past, current and potential students. The positive and consistent findings showed such a course would be well received. It was launched in 1992.