Graduate education in food service systems management: clarifying the focus

Administrators of dietetic services and educators in food service systems management identified levels of education and degree of experience needed to develop competencies in food service systems management. Master's level competencies that emerged from the analysis provide a framework for design and evaluation of graduate programs. Also, the differentiation of bachelor's and master's level competencies should assist in clarifying appropriate program focuses. The data on experience levels indicate performance areas for which the educational institution is primarily responsible and those for which responsibility should be shared by educators and employers.