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My LER
My LER
  1. Programs
  3. Food Service Operations

Food Service Operations

College of Southern Nevada

Bachelor's Degree

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

No description available.

Dates

Since Dec 2020

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Program Pathways

Credentials this program stacks toward

No program pathways.

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

Visit Program Website
Locations

Where this program is offered

  • Las Vegas, Nevada

    6375 W. Charleston Blvd., Las Vegas, Nevada, 89146-1164

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-3041.00

Skills

SpeakingService OrientationActive Listening

Knowledge

Customer and Personal ServiceEnglish LanguageFood Production

Abilities

Oral ComprehensionOral ExpressionNear VisionSelective AttentionSpeech RecognitionSpeech ClarityProblem SensitivityDeductive ReasoningInductive ReasoningInformation Ordering

Tasks

  • Place food servings on plates or trays according to orders or instructions.
  • Clean or sterilize dishes, kitchen utensils, equipment, or facilities.
  • Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guid

Technology

Enterprise resource planning ERP softwareData base user interface and query softwareWeb page creation and editing softwareOffice suite softwareElectronic mail software

Tools

10-key calculatorsBlendersCarbonated beverage dispensersCarving knivesChefs' knivesCommercial coffeemakersCommercial dishwashersCommercial glasswashersDesktop computersIce-making machinesJuice dispensersPersonal computersPoint of sale POS computer terminalsSlicing machinesSteam tables

Work Values

RelationshipsSupportWorking ConditionsIndependenceAchievementRecognition
Career Pathways

Occupations this program prepares you for

Auto-populated·from O*NET + BLS
Occupations matched to this program, with median wage, top wage, growth, and openings
SOCOccupationMethodWageGrowthOpenings
Match confidence: medium35-3041.00Food Servers, Nonrestauranttitle_inference$34,460 median$44,770 top+2.92%820
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: proficient (Level 3)(based on Bachelor's Degree)

  • Complex dietary accommodation requests such as texture-modified or medically prescribed diets — manage and verify during full meal service cycles autonomously across a diverse recipient population.
  • Tray assembly and distribution for large-scale meal service — oversee end-to-end, ensuring accuracy, completeness, and compliance with institutional dietary guidelines without supervisory direction.
  • Food preparation and serving technique adherence — monitor actively across an entire service shift, identifying deviations and coaching colleagues to correct them in real time.
  • Sanitation and sterilization procedures for dishes, utensils, and equipment — apply comprehensively and independently, adapting methods when non-routine contamination or equipment issues arise.
  • Customer communication in challenging situations such as complaints or special requests — handle with clear oral expression and empathy to resolve issues effectively in a nonrestaurant service environment.
  • Order intake, routing, and fulfillment workflows — manage across multiple service stations or floors in a healthcare or institutional facility, ensuring all orders are filled correctly and on time.
  • Point-of-sale and enterprise resource planning software — use proficiently to track orders, update dietary records, and generate service reports as part of daily operational responsibilities.
  • Meal quality and presentation standards — evaluate consistently before each tray leaves the service area, applying near-vision attention to detail to uphold facility and regulatory requirements.
  • Staff scheduling gaps or service disruptions — respond to and resolve independently, redistributing tasks among available team members to maintain uninterrupted food service delivery.
  • Recipient feedback on food quality or service — collect systematically and communicate findings to kitchen and management staff to support continuous service improvement.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported