Program Overview:

The Food Service Management program at the College of Culinary Arts offers a Bachelor of Science degree. This program is dedicated to studying the operational issues that lead to profitability in the food service industry. Students gain insights into management perspectives, expanding their leadership knowledge and skills to further their careers in the hospitality industry.

Program Outcomes:

Financial Management:

• Understanding the financial consequences of operational decisions and the operational consequences of financial decisions.
• Topics include Accounting and Financial Management, Budgeting and Forecasting, Revenue Management and Cost Controls, Facility Management and Design.

Leadership:

• Differentiating between management and leadership and developing leadership skills associated with creating, communicating, and implementing an operational vision.
• Topics include Ethics in Business, Motivating Diverse Workforces, Strategic Planning and Implementation, Organizational Change.

Operations Management:

• Emphasis on the development and management of independent systems that work seamlessly together in a food service operation.
• Topics include Wine and Beverage Operations Management, Traditional and Social Media Marketing, Creating Outstanding Customer Service Systems, Project Management, and Food Service Simulation.

Duration:

Students with an Associate Degree in a culinary-related field can earn a Bachelor of Science in Food Service Management in less than 15 months.