Food Service Management Bachelor Degree

Food Service Management

Food Service Management
Food Service Management
B.S. in Food Service Management
Overview

Any successful restaurateur or food service manager knows that there’s more to running a great operation than serving delicious food. It requires solid business knowledge. If you like the idea of blending cuisine, hospitality and management skills, consider a career 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 since a growing number of manager positions require postsecondary education in a hospitality or food service management program.*

ECPI University’s School of Culinary Arts, Culinary Institute of Virginia, offers a year-round schedule, so you can earn a Bachelor of Science Degree in Business Administration with a Concentration in Food Service Management in just 2.5 years. Day and evening classes are offered on campus or go online and pursue your Food Service Management Degree on your schedule. Students with an Associate Degree in a culinary related field can earn a Bachelor of Science Degree in Food Service Management in less than 15 months.

*Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2012-13 Edition

Program Description

Our Food Service Management program is dedicated to studying the operational issues that lead to profitability. Students examine the food service industry from the perspective of management, and expanding leadership knowledge and skills to further their careers in the hospitality industry.

Financial Management:

Operational decisions have financial consequences, and financial decisions have operational consequences. The ability to quantify, interpret, and analyze financial reports are necessary tools for a successful food service manager.

  • Accounting & Financial Management
  • Budgeting & Forecasting
  • Revenue Management & Cost Controls
  • Facility Management & Design

Leadership:

Understanding the difference between management and leadership is vital to career-minded professionals. Students are introduced to the leadership skills associated with creating, communicating, and implementing an operational vision.

  • Ethics in Business
  • Motivating Diverse Workforces
  • Strategic Planning & Implementation
  • Exposure to Industry Leaders

Operations Management:

A successful food service operation is the result of many independent systems working seamlessly together. Special attention is paid to the development and management of service systems.

  • Beverage Program Design
  • Traditional & Social Media Marketing
  • Creating Outstanding Customer Service Systems
  • Project Management & Restaurant Simulation

 

Possible Career Track

Upon completion, graduates with a Bachelor of Science Degree in Business Administration with a concentration in Food Service Management could possibly pursue a career in the following areas:

  • Corporate and Independent Restaurants
  • Hotels and Resorts
  • On and Off-Premise Catering
  • Schools and Universities
  • Hospitals and Retirement Communities
  • Corporate Dining Services
  • Sports and Entertainment Facilities

Curriculum

Program Requirements

 

Core Requirements

42 semester credit hours

ACC160

Principles of Accounting I

3

ACC161

Principles of Accounting II

3

FSM310

Leadership in Food Service

3

FSM320

Food Service Financial Management

3

FSM340

Hospitality Marketing and Social Media

3

FSM355

Wine and Beverage Management

3

FSM360

Managing Outstanding Customer Service

3

FSM370

Financial Management

3

FSM380

Food Service Cost Controls

3

FSM410

Operational Ethics and Legal Issues

3

FSM424

Facility Management

3

FSM430

Case Studies in Food Service Management

3

FSM440

Project and Special Event Management

3

FSM450

Developing your Career in Hospitality Leadership

1

FSM490

Food Service Entrepreneurship

2

Arts and Sciences

15 semester credit hours

CAP480

Arts and Sciences Capstone

3

ECO201

Macroeconomics

3

ENG120

Advanced Composition

3

MTH131

College Algebra

3

MTH140

Statistics

3

Self-Integration

3 semester credit hours

CIS115

Computer Applications

3

Program Outcomes

The objective of the Food Service Management degree program is to educate and train prospective food service professionals with the knowledge, skills and abilities to compete for employment in the hospitality field.  Graduates of the program will be able to:

  •  Establish and maintain high standards of professionalism across all dynamics of foodservice operations.
  • Conform to a code of ethics when making business and operational related decisions.
  • Communicate effectively to diverse groups utilizing professional verbal and writing skills.
  • Implement strategies to effectively manage and improve foodservice performance.
  • Demonstrate a working knowledge of operational cost controls and its relation to the overall financial success of a foodservice establishment.
  • Understand how trends across the hospitality industry may affect operations from a service, people, product, and facilities perspective.
  • Cultivate habits of continuous learning and improvement in foodservice managerial practices.
  • Implement effective leadership techniques to enhance operational decision-making processes.

Create operational policies and procedures to effectively manage staff and guest relations.

For cost, financing and time frame information, click here.