Food Service Management, Bachelor of Science

Program Overview

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

Core curriculum courses fall into three categories:

  • Financial Management: The ability to create, interpret, and analyze financial reports.
  • Leadership: Exposure to the leadership skills associated with creating, communicating, and implementing an operational vision.
  • Operations Management: Studying the development and management of service systems.

Students are required to have an associate's degree in a culinary related field, with a minimum of 60 semester credits, for admission to the program. The Bachelor of Science in Food Service Management is a degree completion program that can be earned in less than 15 months. Classes are offered days and evenings.

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 additional information about the program outcomes, please see the Student Consumer Information (link to: which provides additional information on the future careers, success, cost, and financing for this program. For information on the University Completion and Graduation Rates, please see Information About the University on the ECPI website (link to: )

About Food Service Management

Food Service Managers are responsible for the daily operations of restaurants and other establishments that prepare and serve food and beverages to customers. Managers ensure that customers are satisfied with their guest service experience.

The role of a Food Service Manager can often be physically demanding.  Prospective students able to meet the following physical requirements will have the greatest number of employment opportunities available to them:

  • Physical Stamina: The ability to stand for extended periods of time.
  • Physical Strength: The ability to lift and transport up to 50 pounds.

Recommended Certifications

No specific certifications are recommended nor required for entry level food service manager positions.

Program Outline

To receive the Bachelor of Science in Food Service Management, the student must earn a minimum of 120 credit hours, which includes 60 transfer credits from the required associate’s degree or diploma in a culinary arts or hospitality related field. The degree completion program consists of 60 semester credits, which can be completed in a minimum of 4 semesters or 15 months of instruction. The program requirements are as follows:

Program Requirements


Arts and Sciences

15 semester credit hours
CAP480Arts and Sciences Capstone




ENG120Advanced Composition


MTH131College Algebra




Core Requirements

42 semester credit hours
ACC160Principles of Accounting I


ACC161Principles of Accounting II


FSM310Leadership in Foodservice


FSM320Food Service Financial Management


FSM340Hospitality Marketing and Social Media


FSM355Wine and Beverage Management


FSM360Managing Outstanding Customer Service


FSM370Managing Hospitality Point of Sale Systems


FSM380Food Service Cost Controls


FSM410Operational Ethics and Legal Issues


FSM424Facility Management


FSM430Case Studies in Food Service Management


FSM440Project and Special Event Management


FSM450Developing Your Career in Hospitality Leadership


FSM490Food Service Entrepreneurship: Advanced Management


Self Integration

3 semester credit hours
CIS115Computer Applications