Food Service Management
Bachelor of Science in Food Service Management
- 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 just 2.5 years. Students who have already earned an Associate Degree in a culinary related field may could earn their Bachelor’s degree in less than 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.
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
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
42 semester credit hours
Course ID Course Name Credits 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
Course ID Course Name Credits CAP480 Arts and Sciences Capstone 3 ECO201 Macroeconomics 3 ENG120 Advanced Composition 3 MTH131 College Algebra 3 MTH140 Statistics 3
3 semester credit hours
Course ID Course Name Credits CIS115 Computer Applications 3
- Possible 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 are 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.