Food Service Management

Food Service Management Overview

Do you have a passion for food service... but are more interested in the business than in the cooking? Are you up to the challenge of managing the food service operations in America's restaurants, schools, businesses and health care facilities? In 2.5 years, through our year-round schedule, you can earn a Bachelor of Science Degree in Business Administration with a Concentration in Food Service Management and have the skills and degree to be employed in the field. Classes are offered days and evenings.

• Some classes are held at Culinary Institute of Virginia, the School of Culinary Arts of ECPI University, in Norfolk, VA.
• Additional classes are held at ECPI University's nearby Virginia Beach, VA location.

Online classes are also available through ECPI University's Online Campus. This program integrates the principles of management and food service operations to prepare students to be successful in today's business environment. Externships provide our students opportunities to experience real world situations.

For more information about this program and its outcomes, please see the program description in the University Catalog. Food Service Management Program Description

What You Can Learn in Food Service Management

Management goes beyond monthly reports. A Food Service Manager must be trained from the dish pit to the back office. Our Bachelor of Science Degree in Business Administration with a Concentration in Food Service Management integrates the fundamentals of culinary arts and food service operations with principles of management to prepare students to be successful in today's hospitality industry.

Culinary Arts

The culinary arts curriculum of the Food Service Management program is designed to provide an understanding of cooking fundamentals as well as proper kitchen operations. Culinary Arts courses are available as electives to all Food Service Management Students at Culinary Institute of Virginia's Norfolk, VA location.

Essentials for Success:

Learn the recipes for success as you transition into your new role of student culinarian and prepare for your career in the foodservice industry.

• Introduction to the foodservice industry: History and present environment of the foodservice industry; components of taste and flavor
• Student success: Time management, study and research skills, technology utilization, and teamwork
• Professional development: Goal setting, self-branding, portfolio and resume writing

 

Culinary Skills:

Welcome to the kitchen! This course serves as an introduction to the basic principles of cooking and kitchen organization.

• Knife skills
• Mise en place; kitchen safety and sanitation
• Stocks: Vegetable, brown and white stocks
• Thickening and binding agents

Kitchen Essentials:

Safety comes first in the kitchen. This course will address the operation of a safe, effective, and profitable professional kitchen.

• Sanitation and Food Safety: Industry standard sanitary facility requirements; food safety regulations
• Culinary Mathematics: Weights and measures; unit and volume conversions
• Introduction to food costing: Recipe scaling; yield percent applications

Culinary Techniques:

Great soups and sauces are essential on any menu! In this class, you will spend time learning the fundamentals of moist heat cooking methods.

• Soups: Purees, cream, broth, chowder and consommé
• Classic sauces and their derivatives
• Contemporary sauces

Culinary Fundamentals:

In this course, you can build upon the skills already learned and are introduced to cooking techniques that can be applied across any type of cuisine. Watch the Course Preview Video

• Introduction to dry heat and combination cooking methods
• Braising, stewing, deep and shallow frying, and steaming
• Vegetable and starch cookery

Culinary Nutrition:

Learn the basic principles of nutrition and how to accommodate specialty diets, lifestyles, and healthy food items.

• Focus on the USDA Food Guide Pyramid and nutrients: fats, proteins, carbohydrates, vitamins, minerals and water
• Recipe modification with regard to certain diets and allergies
• Nutritionally sound lifestyles, weight management, exercise and current issues in nutrition

Food Service Management

Food Service Management courses are dedicated to studying the operational issues that lead to profit or loss. Topics are presented with specific regard to the food service industry, though the concepts are relevant across many business fields.

Purchasing and Storeroom Management:

Food is often the biggest cost in a food service operation, and you must learn how to procure it! Selecting vendors, placing orders, receiving orders, handling inventory, and reducing waste are all discussed in depth.

• Overview of the storeroom manager's responsibility: common market forms, receiving and storing product
• Study of products used in commercial kitchens
• Purchasing specifications and product identification

Front of House Management:

The tables have turned in this course, giving you a chance to be in front of customers and understand the importance of good service. Watch the Course Preview Video

• Dining room organization and operations
• Opening and closing procedures
• Customer care and salesmanship
• Table setting and service in an traditional restaurant environment
• Tableside cooking and carving
• Basic Beverage Service, including discussions of beer, wine and the art of mixing cocktails
• Legal and ethical responsibilities of alcoholic beverage service

Supervision for Food Service:

Lead your team to success! This course discusses the role of the chef supervisor in the food service industry.

• Historical development of modern management theories and the application of current best practices
• Leadership and management skills: goal setting, effective communication, motivating, and problem solving
• Understanding of how a menu and concept impacts employee selection, staffing and scheduling

Food Service Cost Control:

The three primary costs in a food service operation are: food, beverage, and labor. This advanced level course gives you the opportunity to learn how to manage all three, helping to keep your operation profitable!

• Formulas and calculations for recipe costing and conversions
• Creation of standardized recipes and cost cards
• Establishing and managing labor costs
• Utilizing budgets and income statements to ensure a profitable operation

Advanced Customer Service:

Quality of service is one of the most influential factors in a customer’s buying decision. Learn techniques to turn your customers into repeat customers!

• Fostering a service-oriented culture through empowerment, training, and professional development
• Establishing standards of service
• Utilizing customer loyalty programs to promote repeat business

Menu Engineering for Food Service:

Equipment, space, staffing, design, décor... All aspects of a food service concept are extensions of the menu! Explore proper techniques in designing your menu to ensure operational success.

• Determining selling prices and product mix
• Psychology of menu design
• The menu as a marketing tool

Food Service Facility Management:

The design and layout of your operation impacts the experience of guests and efficiency of staff. Learn the "do's and "don'ts" of design and layout as you create your own restaurant concept.

• Providing a safe environment for guests and employees
• Selection and placement of equipment to ensure efficient kitchen flow and service delivery
• The importance of federal, state, and local regulations in facility design

Business Administration

Business administration courses within our Food Service Management program emphasize application of business theory and principle in today’s global business environment.

Accounting and Financial Management:

Even if number-crunching isn't your thing, gaining an understanding of good accounting and financial management practices is necessary to help keep a business under control, and profitable.

• Fundamental accounting concepts and procedures
• Understanding the accounting cycle
• Preparation of financial statements according to GAAP
• Creation and analysis of budgets and financial statements
• Explore various forms of short and long-term financing options and the impact on operational cash flows and income

Ethics in Business:

Learn the importance of doing the right thing, even when no one is looking! Study some of the ethical issues managers face and analyze how a short-term decision can have a long-term effect.

• Overview of concepts, processes, and best practices of ethical programs
• Awareness and understanding of laws regulating ethics such as Sarbanes Oxley
• Case studies in ethical dilemma

Management Information Systems:

Using technology to get the right information, to the right people, at the right time, is crucial in today’s dynamic economy. Understand how organizations of all sizes disburse accurate and timely information to ensure good decision making.

• Explore various communication frameworks
• Using technology to sustain a competitive advantage
• Incorporating technology into business strategy

Marketing Management:

There is more to marketing than slogans and commercials. Learn the principles of marketing through hands-on activities and case studies.

• Develop a marketing plan, from market research to product launch
• Research companies and their marketing strategies
• Explore appropriate use of various marketing forms such as social media, search engines, print, radio, and television

Strategic Planning & Implementation:

This capstone course allows you to integrate skills learned throughout your program to make informed decisions regarding business strategy.

• Identify and assess the factors that should determine future business strategy
• Understand the planning process behind successful implementation of strategy

Where You Can Go in Food Service Management

According to the U.S. Department of Labor, applicants with a degree in Food Service Management will have an edge when competing for jobs in upscale restaurants and for advancement in a restaurant chain or into corporate management. (Source: Occupational Outlook Handbook, 2008-2009, Food Service Managers, Job Prospects).

Employment opportunities for our Food Service Management graduates include areas such as:

• Casual Service/Chain Restaurants
• Quick Service Restaurants
• Catering Services
• Convention/Conference Centers
• Sport/Athletic Facilities

• School Food Service
• Business Dining Services
• Campus Dining Services
• Healthcare Facility Food Service

Future Possible Careers for This Program

52.0905	Restaurant/Food Services Management
	11-9051.00	Food Service Managers
	11-9081.00	Lodging Managers

Success

Time frame: July 1, 2011 to June 30, 2012 Award Year 2011-12

Q

How long will it take to complete this program?

A

The program is designed to take 30 months to complete.
77% of graduates from this program finish in this time.
The median time for graduates to complete this program is 22 months.

Cost

Q

What is the total cost of this program for me?

A

At ECPI University, programs are competitively priced and are designed to help you achieve your goals. Through our year-round schedule, you could earn your Bachelor's degree in 2.5 years. That can give you the edge over students at other colleges who might still be attending class.

Program Cost/Tuition Chart
Books & Supplies	$2,280.00
Tuition and Fees	$56,070.00
Total Tuition	$58,350.00

Foundation course requirements can result in additional costs and increase the time to graduation. Actual cost may vary depending on actual time to graduate, and subject to any necessary tuition increases. (for all programs and schools)

Financing

Time frame: July 1, 2011 to June 30, 2012 Award Year 2011-12.

Q

What are my financing options to pay for the program?

A

In addition to any grant and scholarship aid for which they are eligible, graduates used loans to finance their education. The median debt for program graduates is:

Loan Type	Amount
Federal Median Loans	$24,208.00
Private Median Loans	$0.00
Institutional Median Loans	$192.00