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 at 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.
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 shortterm 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
Degree Objectives
Program Purpose
The Bachelors of Science in Business Administration program provides students with the knowledge, skills, tools, and experiences necessary for to be successful leaders in business in the fields of Management, IT Management, Accounting, and Food & Service Management. The curriculum is designed to engage learners, foster inquiry, promote critical thinking, encourage analysis and decision-making, while building confidence and providing a broad foundation for life-long learning and growth.
It is a comprehensive program integrating business, management, technology, leadership, and financial theories with practical workforce experiences. Students apply textbook theories through hands-on projects, computer simulations, and experiential learning activities. The project focus of the program cultivates students’ creativity, critical thinking, planning, decision making, and communication skills.
In addition, students are provided with a strong and broad perspective of current technologies and their applications in today’s global business environment. They will be utilizing state-of-the-art technology in relevant and current business situations. The curriculum is based on industry needs, and students work in teams to complete applied business activities and challenging projects. Two externships and a capstone project are required. Completion of the capstone project will greatly benefit the students upon entering the managerial work force.
Program objectives include:
The program goals listed in this section support the stated purpose outlined in the previous section. Graduates of the Business Administration program will be able to:
- Apply business theory and practice from a management and leadership perspective in the technical, political, economic and global business environments.
- Create and present integrated and comprehensive business reports that support management decision-making and problem-solving.
- Recognize the professional and ethical responsibilities of business professionals in management and leadership positions.
- Apply critical and analytical thinking, as well as problem-solving and decision-making skills to create successful business solution.
- Develop an understanding of and an appreciation for the dynamic business environments and apply fundamental strategies to deal effectively with change in business settings.
- Develop strong management and leadership skills through successful team work in order to effectively communicate and collaborate in cultural diverse business environments.
About the Profession
Entry Level Employment Opportunities By Job Title and/or Industry
Restaurant Management
Food and service management students will be able to find jobs in hotel/restaurant industry. Furthermore the program provides students with the skills and knowledge to open their own business.
Business Administration Program Policies
Students must pass related courses
Student Evaluation
There are two externships in BSBA program. BUS298 is mandatory and is schedule when core course are passed. The second externship BUS499 is elective.
Program Requirements
• High School Diploma or GED
• Admissions test with passing score
Core Curriculum
| DEGREE |
Bachelor of Science |
|---|---|
| PROGRAM |
BSBA |
| CONCENTRATION |
Management/It Management/Accounting/FSM |
| SEMESTER CREDIT HOURS |
121 |
| Course ID | Course Name | Credits | Potential Certifications* |
|---|---|---|---|
| COM110 | Principles of Speech | 3 | |
| ENG110 | English Composition | 3 | |
| ENG120 | Advance Composition | 3 | |
| MTH131 | College Algebra | 3 | |
| MTH140 | Statistics | 3 | |
| PHY120/BIO122 | Physics/ Environmental Biology (or other 4 credit science) | 3 | |
| PHY120L/BIO122L | Physics Lab/Environmental Lab | 1 | |
| HUM205 | Cultural and Diversity (or other 3 credit humanities) | 3 | |
| PSY105 | Introduction to Psychology | 3 | |
| PSY220 | Positive Psychology (or other 3 credit social science (not ECO0 | 3 | |
| CAP480 | Arts & Sciences Capstone | 3 | |
| ACT090 | CAAP | 0 | |
| Course ID | Course Name | Credits | Potential Certifications* |
| Course ID | Course Name | Credits | Potential Certifications* |
|---|---|---|---|
| COR090 | Career Orientation | 0 | |
| FOR112 | College Orientation | 3 | |
| Course ID | Course Name | Credits | Potential Certifications* |
| Course ID | Course Name | Credits | Potential Certifications* |
|---|---|---|---|
| ACC160 | Principle of Accounting I | 3 | |
| ACC161 | Principle of Accounting II | 3 | |
| BUS122 | Principle of Business and Management | 3 | |
| ECO201 | Macroeconomics | 3 | |
| ECO202 | Microeconomics | 3 | |
| BUS222 | Ethics in Business | 3 | |
| BUS298 | Business Externship | 3 | Management Skills |
| BUS314 | Marketing Management | 3 | |
| BUS321 | Business Organizational Management | 3 | |
| BUS331 | Management Information Systems | 3 | |
| BUS350 | Financial Management | 3 | |
| BUS480/L | Strategic Planning & Implementation / LAB | 3/ 1 | Business Analyst |
| CIS106 | Introduction to Operating Systems | 3 | |
| IST120 | Computer Application | 3 | |
| Course ID | Course Name | Credits | Potential Certifications* |
| Course ID | Course Name | Credits | Potential Certifications* |
|---|---|---|---|
| BUS211/L | Introduction to Human Resources Management /Lab | 3/1 | |
| BUS 224 / L | Change Management/ LAB | 3/1 | |
| BUS303 | Organizational Leadership & Management | 3/1 | |
| BUS407 | Entrepreneurship include as elective in all concentrations | 3 | |
| BUS499 | Sr. Business Externship | 3 | |
| FSM103 | Fundamentals of Cooking | 1 | |
| FSM210 | Front of the House Management | 3 | |
| FSM402 | Case Studies in Food Service Management | 3 | |
| CAA105 | Culinary Skills | 2 | |
| CAA110 | Culinary Techniques | 2 | |
| CAA120 | Culinary Fundamentals | 2 | |
| CAA130 | Pantry Kitchen | 2 | |
| FSM350 | Wine and Beverage Management | 3 | |
| FSM350L | Wine and Beverage Management L | 1 | |
| Course ID | Course Name | Credits | Potential Certifications* |
| Course ID | Course Name | Credits | Potential Certifications* |
|---|---|---|---|
| FSM115 | Kitchen Essentials | 3 | |
| FSM250 | Purchasing and Store Room Management | 3 | |
| FSM 260 | Culinary Nutrition | 3 | |
| FSM333 | Intro to Food Service Cost Controls | 3 | |
| FSM335 | Menu Engineering for Food Service | 3 | |
| FSM 270 | Supervision for Food Service | 3 | |
| FSM101 | Introduction to Food Service | 3 | |
| FSM 409 | Advanced Hospitality Customer Service | 3 | |
| FSM 422 | Food Service Facility Management | 3 | |
| FSM465 | Portfolio Development | 1 | |
| Course ID | Course Name | Credits | Potential Certifications* |
Example Course track
| DEGREE |
Bachelor of Science |
|---|---|
| PROGRAM |
BSBA |
| CONCENTRATION |
Management/It Management/Accounting/FSM |
| SEMESTER CREDIT HOURS |
121 |
Each student’s schedule may vary depending on pre-requisite courses, transfer credits, advanced standing, and course schedules at each campus at the time of enrollment.
| Semester | Term | Course ID | Course Name | Credits |
|---|---|---|---|---|
| 1 | 1 | FOR112 | College Orientation | 3 |
| CAA 105 | Culinary Skills | 2 | ||
| 2 | FSM101 | Introduction to Food Service | 3 | |
| CAA110 | Culinary Techniques | 2 | ||
| 3 | FSM 115 | Kitchen Essentials | 3 | |
| CAA120 | Culinary Fundamentals | 2 | ||
| 2 | 4 | IST120 | Computer Applications | 3 |
| FSM260 Nutrition | Culinary Nutrition | 3 | ||
| 5 | BUS122 | Introduction to Business | 3 | |
| ENG110 | English Composition | 3 | ||
| 6 | BUS222 | Ethics in Business | 3 | |
| MTH131 | Algebra | 3 | ||
| 3 | 7 | FSM250 Purchasing and St | Purchasing and Storeroom Management | 3 |
| IST106 | Computer Operating Systems | 3 | ||
| 8 | FSM 210 | Front of House Management | 3 | |
| 9 | ECO201 | Macroeconomics | 3 | |
| FSM270 | Supervision | 3 | ||
| 4 | 10 | ECO202 | Microeconomics | 3 |
| PSY105 | Introduction to Psychology | 3 | ||
| 11 | SCI | Science Course | 3 | |
| SCI LAB | Science Lab | 1 | ||
| 12 | MTH140 | Statistics | 3 | |
| SOC105 | Global Social Issues | 3 | ||
| 5 | 13 | HUM205 | Culture and Diversity | 3 |
| ACC160 | Accounting I | 3 | ||
| 14 | ACC161 | Accounting II | 3 | |
| BUS314 | Marketing Management | 3 | ||
| 15 | BUS350 | Financial Management | 3 | |
| FSM335 | Menu Engineering | 3 | ||
| 6 | 16 | FSM409 | Advanced Customer Service | 3 |
| COR090 | Career Orientation | 0 | ||
| 17 | BUS298 | Business Externship | 3 | |
| ENG120 | Advanced Composition | 3 | ||
| 18 | COM110 | Speech | 3 | |
| FSM333 | Intro to Food Service Cost Control | 3 | ||
| 7 | 19 | FSM350 | Wine Service and Bev Management | 3 |
| FSM350L | Wine Service and Bev. Management Lab | 1 | ||
| 20 | FSM422 | Food Service Facility Management | 3 | |
| BUS321 | Business Organization Management | 3 | ||
| 21 | BUS331 | Management Information Systems | 3 | |
| 8 | 22 | BUS480 | Strategic Management | 3 |
| BUS480L | Strategic Management Lab | 1 | ||
| 23 | FSM465 | Portfolio Development | 1 | |
| BUS407 | Entrepreneurship | 3 | ||
| 24 | CAP480 | AS Capstone | 3 | |
| ACT090 | AS Exams | 0 | ||
| Semester | Term | Course ID | Course Name | Credits |
Future Possible Careers for This Program
| 52.0905 | Restaurant/Food Services Management | |
|---|---|---|
| 11-9051.00 | Food Service Managers | |
| 11-9081.00 | Lodging Managers | |
Success
Q
How long will it take to complete this program?
A
The program is designed to take 30 months to complete. Pending or no graduates at this time.
Cost
Q
How much will tuition and fees be?
A
The cost of tuition and fees is: $56,550
Q
What about the cost of books and supplies?
A
The cost of books and supplies is: $2000. Foundation course requirements can result in additional costs and increase the time to graduation.
Financing
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 (Title 4) Loans | $23,312.00 |
| Private Educational Loans | $0.00 |
| Institution Financing Plan | $0.00 |
