Program Overview: The Food Service Management program offers a Bachelor of Science degree and is designed to equip students with the skills and knowledge needed to understand and address operational issues leading to profitability in the food service industry. The program takes a management perspective, focusing on leadership, financial management, and operations management within the hospitality industry.

Program Outcomes:

Financial Management:

• Emphasis on the financial consequences of operational decisions.
• Covers Accounting and Financial Management, Budgeting and Forecasting, Revenue Management and Cost Controls, Facility Management and Design.

Leadership:

• Understanding the difference between management and leadership.
• Introduction to 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:

• Focus on the development and management of independent systems working seamlessly together.
• Special attention to 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.