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 link to: https://www.ecpi.edu/programs/food-service-management-bachelor-degree. To see the Student Consumer Information link to: https://www.ecpi.edu/student-consumer-services, 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 About ECPI University on the ECPI website.
About Food Service Management
Food Service Managers are responsible for the daily operation of restaurants and other food service 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, students 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, which is equivalent to 15 months of instruction. The program requirements are as follows:
Program Requirements
Core Curriculum
40 semester credit hours
| ACC101 | General Accounting | 3 |
| FSM310 | Leadership in Foodservice | 3 |
| FSM320 | Food Service Financial Management | 3 |
| FSM330 | Communication for Food Service Professionals | 3 |
| FSM340 | Hospitality Marketing and Social Media | 3 |
| FSM355 | Wine and Beverage Management | 3 |
| FSM360 | Managing Outstanding Customer Service | 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 |
| FSM452 | Developing Your Career in Hospitality Leadership | 2 |
| FSM490 | Food Service Entrepreneurship | 2 |
Electives
3 semester credit hours
| FSM315 | Staff Development and Communication for Managers | 3 |
| FSM335 | Menu Engineering for Food Service | 3 |
| FSM355L | Wine and Beverage Lab | 1 |
| FSM358L | Food Service Technology Lab | 1 |
| FSM424L | Facilities Lab | 1 |
Arts and Sciences*
15 semester credit hours
*For allowable substitutions of arts and sciences courses, see the Arts & Sciences Department page.
Self-Integration
2 semester credit hours