Online Degrees
Programs
Hospitality Management Degree 100% Online
Bachelor of Science in Business Administration - 100% Online
Hospitality Management Bachelor Online Degree Program Overview
Do you have a passion for food... 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 Hospitality Management 100% online and have the skills and degree to be employed in the field.
Program Description
Management goes beyond monthly reports. A Hospitality Manager must be trained from the dish pit to the back office. Our 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
The below curriculum will be effective on November 8th, 2021. To view the current curriculum, please visit the official ECPI University catalog.
Core Curriculum
40 semester credit hours
| 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 |
| BUS331 | Management Information Systems | 3 |
| BUS480 | Strategic Planning & Implementation | 3 |
| BUS480L | Strategic Planning & Implementation LAB | 1 |
| ECO201 | Macroeconomics | 3 |
| ECO202 | Microeconomics | 3 |
| FIN350 | Financial Management | 3 |
| HRM211 | Introduction to Human Resources Management | 3 |
| LAW225 | Legal Environment of Business | 3 |
| MKT214 | Marketing Management | 3 |
Arts and Sciences
31 semester credit hours
| 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 |
Self-Integration
6 semester credit hours
| Course ID | Course Name | Credits |
|---|---|---|
| CIS108 | Office Applications | 2 |
| COR191 | Career Orientation | 1 |
| FOR110 | Essentials for Success | 3 |
Concentration Requirements
| Course ID | Course Name | Credits |
|---|---|---|
| BUS226 | Managerial Processes & Communications | 3 |
| FSM101 | Introduction to Food Service | 3 |
| FSM335 | Menu Engineering for Food Service | 3 |
| FSM355 | Wine and Beverage Management | 3 |
| FSM409 | Advanced Hospitality Customer Service | 3 |
| FSM424 | Facility Management | 3 |
| FSM440 | Project and Special Event Management | 3 |
| FSM490 | Food Service Entrepreneurship | 2 |
| Various Electives | 21 |
| Course ID | Course Name | Credits |
|---|---|---|
| ACC206 | Personal Income Tax I | 3 |
| BUS102 | Fundamentals of Customer Service | 3 |
| BUS224 | Change Management | 3 |
| BUS242 | Technology Optimization | 3 |
| BUS303 | Organizational Leadership and Management/td> | 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 able to:
- Conduct business research and analyses.
- Analyze business, economic, and financial reports.
- Apply effective critical thinking, problem solving, and decision-making skills to business challenges.
- Demonstrate the ability to create effective plans that maximize business results.
- Demonstrate effective professional business communication.
- Apply ethical behavior, professional standards, and social responsibility in the practice of business.
Students with a passion for food service but 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 you.
Upon completion of the program, graduates are able 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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