Online Degrees
Programs
Hospitality Management Degree 100% Online
Bachelor of Science in Business Administration - 100% Online
Hospitality Management Bachelor Online Degree Program Overview
In the world of business, hospitality management is unique. It involves all the same talents required to run most any other business, along with culinary knowledge and a wide range of soft skills needed to make guests feel welcomed and well-cared for.
For those reasons, ECPI University Online is uniquely capable of helping you acquire the skills that are so essential to professional success. Our Colleges of Business and Culinary Arts collaborate with our online learning experts to provide you with a well-balanced curriculum that can prepare you to manage food service operations in America's restaurants, schools, businesses and health care facilities.
Our online learning platform is designed to create an interactive and engaging classroom environment where you can communicate freely with faculty and collaborate with fellow students. You can also finish your degree much faster. Through our year-round, accelerated program you could earn an online Bachelor of Science Degree in Business Administration with a Concentration in Hospitality Management in as little as 2.5 years.
Program Description
Management goes beyond monthly reports. A Hospitality Manager must be trained from the dish pit to the back office. Our Online Bachelor of Science Degree in Business Administration with a Concentration in Hospitality 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.
Possible Career Track
Employment opportunities for our Hospitality Management graduates include areas such as:
- Casual Service/Chain Restaurants
- Quick Service Restaurants
- Catering Services
- Convention/Conference Centers
- Sport/Athletic Facilities
- School Hospitality
- Business Dining Services
- Campus Dining Services
- Healthcare Facility Food Service
Curriculum
Program Requirements
| Course ID | Course Name | Credits |
|---|---|---|
| ACC160 | Principles of Accounting I | 3 |
| ACC161 | Principles of Accounting II | 3 |
| BUS121 | Introduction to Business | 3 |
| BUS222 | Ethics in Business | 3 |
| BUS298 | Externship-BUS III | 3 |
| BUS314 | Marketing Management | 3 |
| BUS321 | Business Organizational Management | 3 |
| BUS331 | Management Information Systems | 3 |
| BUS350 | Financial Management | 3 |
| BUS480 | Strategic Planning & Implementation | 3 |
| BUS480L | Strategic Planning & Implementation LAB | 1 |
| ECO201 | Macroeconomics | 3 |
| ECO202 | Microeconomics | 3 |
Hospitality Management concentration only: FSM 298 Food Service Management Externship I replaces BUS 298 in Core curriculum.
| Course ID | Course Name | Credits |
|---|---|---|
| CAP480 | Arts and Sciences Capstone | 3 |
| COM115 | Principles of Communication | 3 |
| ENG110 | College Composition | 3 |
| ENG120 | Advanced Composition | 3 |
| HUM205 | Culture and Diversity: Exploring the Humanities | 3 |
| MTH131 | College Algebra | 3 |
| MTH140 | Statistics | 3 |
| PHY120 | Physics | 3 |
| PHY120L | Physics LAB | 1 |
| PSY105 | Introduction to Psychology | 3 |
| PSY220 | Positive Psychology | 3 |
| Course ID | Course Name | Credits |
|---|---|---|
| CIS106 | Introduction to Operating Systems | 3 |
| COR191 | Career Orientation | 1 |
| FOR110 | Essentials for Success | 3 |
| CIS108 | Office Applications | 2 |
Concentration Requirements
| Course ID | Course Name | Credits |
|---|---|---|
| CAA115 | Kitchen Essentials | 3 |
| FSM101 | Introduction to Food Service | 3 |
| FSM250 | Purchasing & Storeroom Management | 3 |
| FSM260 | Culinary Nutrition | 3 |
| FSM270 | Supervision for Food Service | 3 |
| FSM333 | Food Service Cost Control | 3 |
| FSM335 | Menu Engineering for Food Service | 3 |
| FSM409 | Advanced Hospitality Customer Service | 3 |
| FSM424 | Facility Management | 3 |
| FSM465 | Portfolio Development | 1 |
| Various Electives | 18 |
| Course ID | Course Name | Credits |
|---|---|---|
| ACC205 | Personal Income Tax I | 3 |
| BUS102 | Fundamentals of Customer Service | 3 |
| BUS224 | Change Management | 3 |
| BUS242 | Technology Optimization | 3 |
| BUS303 | Organizational Leadership and Management | 3 |
| BUS316 | Foundations of Decision Making | 3 |
| BUS328 | Business Process Improvement | 3 |
| BUS345 | e-Commerce & Technology | 3 |
| BUS499 | Externship-BUS Sr. III | 3 |
| CAA105 | Culinary Skills | 2 |
| CAA110 | Culinary Techniques | 2 |
| CAA120 | Culinary Fundamentals | 2 |
| CAA130 | Pantry Kitchen | 2 |
| FSM102 | Fundamentals of Cooking | 1 |
| FSM210 | Front of House Management | 3 |
| FSM380 | Food Service Cost Controls | 3 |
| FSM402 | Case Studies in Food Service Management | 3 |
Program Outcomes
Upon completion of the program, graduates are expected to:
- Describe business principles and competencies as applied to local and global environments.
- Evaluate qualitative and quantitative accounting and financial problems, using appropriate tools and technology.
- Create effective plans that maximize business results.
- Apply ethical behavior, professional standards, and social responsibility in the practice of business.
- Demonstrate effective professional business communication.
Students with a passion for food service but who are more interested in the business than in the cooking may find the challenge of managing the food service operations in America's restaurants, schools, businesses and health care facilities to be the right program for them.
Upon completion of the program, graduates are expected to:
- Apply effective management strategies to operational decision-making in the hospitality industry from a service people, product, and facilities perspective.
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