Food Service Management

Bachelor of Science in Food Service Management
Kitchens Are Open, Class Sizes have been reduced, social distancing is in-place, live online classes when not on campus

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.

ECPI University’s College of Culinary Arts, Culinary Institute of Virginia, offers a year-round schedule so you could earn a Bachelor of Science Degree in Food Service Management in as litle as 2.5 years.  Students who have already earned an Associate Degree in a culinary related field could earn their Bachelor’s degree in as little as 15 months!


Program Description

Our Food Service Management degree 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


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:

Successful food service operations are 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 Food Service Management could 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

Program Requirements

Core Requirements

43 semester credit hours

Course IDCourse NameCredits
ACC101General Accounting 3
FSM310Leadership in Food Service 3
FSM315Staff Development and Communication for Managers 3
FSM320Food Service Financial Management 3
FSM340Hospitality Marketing and Social Media 3
FSM355Wine and Beverage Management3
FSM355LWine and Beverage LAB1
FSM358LFood Service Technology LAB1
FSM360Managing Outstanding Customer Service 3
FSM380Food Service Cost Controls 3
FSM410Operational Ethics and Legal Issues 3
FSM424Facility Management 3
FSM424LFacilities LAB1
FSM430Case Studies in Food Service Management 3
FSM440Project and Special Event Management 3
FSM452Developing your Career in Hospitality Leadership 2
FSM490Food Service Entrepreneurship 2

Arts and Sciences

15 semester credit hours

Course IDCourse NameCredits
CAP480Arts and Sciences Capstone 3
ECO201Macroeconomics 3
ENG120Advanced Composition 3
MTH131College Algebra 3
MTH140Statistics 3


2 semester credit hours

Course IDCourse NameCredits
CIS108Office Applications2

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 expected 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.
Program Guide