Online Food Service Management Degree

Bachelor of Science in Management - Food Service Management

Food service takes hard work and long hours, and to move up the ladder, it takes trained professionals performing a comprehensive set of tasks. You could study how to execute those tasks when you pursue a Bachelor of Science degree in Management with a Food Service Management concentration at CTU. Work to develop universal business and management skills while also honing in on industry-specific considerations like food preparation, customer service, and kitchen safety.

180

Program Credits

5 Weeks

Course Length

Online

Location

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Program Overview

The Bachelor of Science in Management with a concentration in Food Service Management is a 180-credit-hour program that is offered online. It includes 66 general education credit hours, 82 credit hours devoted to the management core, and 32 credit hours in the food service management concentration.

This degree program provides opportunities for students to develop management skills while also honing in on industry-specific considerations, like supply chain, customer service, and food safety, as well as balancing awareness of food service and customer service with management and leadership ability specific to the food industry.

This program does not lead to additional licensure or certification. As such, CTU has made no determination regarding prerequisites for licensure or certification in any state or jurisdiction.

* CTU programs are ranked among U.S. News & World Report’s 2023 Best Online Programs.

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Courses

Courses- Core		Credits
ACCT201 This course introduces accounting concepts. Emphasis is on understanding, summarizing, , and interpreting financial information. Upon successful completion, students should be able to recognize and use financial statements, understand the role of financial information in decision‐making, and discuss ethical considerations specific to accounting.	Accounting I	4
ACCT202 This course covers accounting for balance sheet items for partnerships and corporate entities. In addition, students are exposed to accounting for the capital structure, inventory, long-term liabilities, payroll, investments and international operations of a firm.	Accounting II	4
BADM475 During this course, the student will explore the fundamentals of business organization, operation and management. The course deals with the characteristics and activities of the business executive, managerial relationships, accountability and the entrepreneur. It requires the student to conduct application and synthesis of other material in order to create a business plan.	Small Business Management and Entrepreneurship	4
ECON310 In this course students will apply the theory and tools of micro and macroeconomics and research to the formation of business decisions in the global environment.	Global Managerial Economics	4
FINC225 This course is a basic introduction to the concepts of finance. It presents an overview of financial statements and financial statement analysis Specific topics include ratio analysis, trend analysis, ethics, and financial proformas.	Financial Statement Analysis	4
HRM345 In this course students will explore the characteristics of diversity and teams in a work environment. They will explore the opportunities and challenges that arise from a diverse workforce. In addition, team building and conflict resolution skills will be covered in this course.	Building Effective Teams	4
HRMT215 This course examines the role and function of the Human Resource Department in the organization and provides an overview of human resource management activities covering the essential employment and managerial tasks required. Topics include, but are not limited to job analysis, performance management, staffing, career development, and diversity and labor relations.	Management of Human Resources	4
HRMT330 This course examines the following legal regulations: EEOC, COBRA, Fair Labor Standards Act, NLR, ADA and FMLA. The course covers proper procedures to prevent legal problems including issues concerning unions, diversity, grievances, counseling, documentation and termination.	HRM Legal Environment	4
IT254 This course introduces students to spreadsheet applications. There is an emphasis on the design, format, functions, and formulas of spreadsheet operations in solving real-world problems. Special attention is paid to data literacy skills, including using spreadsheets to read, interpret, organize, and present data.	Spreadsheet Applications	4
MGM335 In this course students examine individual and group behavior within the context of organizational design and culture. This course explores theoretical and practical knowledge for understanding topics such as motivation, leadership, managerial decision-making, group dynamics, diversity and conflict resolution.	Organizational Behavior Principles	4
MGM336 This course provides students with an understanding of the unique features that characterize international, multinational, and global businesses. Students explore the nature of management processes and activities in terms of different legal, political, economic, and cultural environments. This course emphasizes the changing context in which business is conducted by covering topics such as the organizational norms, values, administrative philosophies, policies, and practices of international, multinational, and global business organizations.	Management in International Business	4
MGM355 In this course students examine the international business environment and how it influences management. The course examines the issues and implications involved in the application of modern management practices and principles within the global business environment.	International Business Practices	4
MGM365 This course examines the nature of the legal system in which society functions, including business agreements, business entities, and government regulations. Using frameworks for ethical decision-making, students will explore the ethical issues that confront business organizations and individuals.	The Legal and Ethical Environment of Business	4
MGMT115 This survey course is designed to provide students with a general introduction to business activity and how it relates to our economic society. Students will explore how businesses are owned, organized, managed, and controlled.	Introductory Business Practices	4
MGMT345 This course examines the principles and techniques of managing operations processes in manufacturing and service industries. Students will explore the interrelationships between operations concepts, such as forecasting, planning products, technologies, facilities, demand, inventory, productivity, quality, and reliability.	Operations Management	4
MGMT455 This course focuses on identifying external opportunities and determining the value-creating potential of a firm’s resources, capabilities, and core competencies to achieve a strategic competitive advantage.	Business Policies and Strategies	4
MKT380 This course explores the application of management principles to the marketing function. Emphasis is placed on the application of planning, implementation, controlling, and evaluation of marketing strategies as the means for achieving an organization's objectives.	Applied Marketing Management	4
MKTG225 This course examines the basic concepts of marketing. Students explore various aspects of the analysis of the marketing process. This includes learning about creating, communicating, and delivering value to customers. Students examine the fundamentals of marketing, then progress to the application of those fundamentals within an organization and the contemporary market environment.	Introduction to Marketing	4
MPM210 This course is designed to provide an overview and introduction to the discipline of project management, coupled with an examination of the techniques that project managers use to complete their projects on schedule, within budgeted cost, and according to specified scope and quality. Using materials from the PMBOK^® Guide, students study the operational framework of project management relating to the four phases of the project lifecycle (starting the project, organizing and preparing, carrying out the work, and ending the project) and the five project management process groups (initiating processes, planning processes, executing processes, monitoring and controlling processes, and closing processes). This course provides the basis for the development of project management skills in subsequent project management courses.	Introduction to Project Management	6
UNIV201 This course is designed to provide the knowledge and application of effective career management strategies for career development and transition; through student self-assessment and research into potential career fields. Students pursue the knowledge and skills to identify and communicate themselves as a brand.	Career Planning and Management	4
	Total Credit Hours:	82

Courses- General Education		Credits
COMS105 This course explores the importance of effective interpersonal communication. This course covers: how interpersonal communication impacts an individual, how to recognize the different methods of communication and establishing and maintaining personal and professional relationships through effective communication.	Interpersonal Communications	4.5
	or
COMS203 This course is designed to assist in sharpening students’ skills in oral communication with a focus on presenting in professional settings. Understanding basic communication concepts: brevity, precision and adherence to common delivery methods are hallmarks of clear, consistent and concise communication.	Speech Communications	4.5

ECON210 This course addresses the dynamics of how our economy works (or does not work). The course explores the basic institutions, terminology, and theory of the main economic activities of production, distribution, and consumption, especially as they apply to the operation of our national economy. Topics include savings and investment, national output, expenditure and income, real versus potential GDP, aggregate demand and supply, and fiscal and monetary policy. Students explore the impact of the economy on different economic sectors that affect different career paths.	Principles of Macroeconomics	4.5
ECON212 This course examines the tools of economics as they apply to the operation of a market economy. It covers supply and demand analysis, consumer behavior, and the economic nature of production—including costs and profits. The behavior of firms in competitive and monopolistic environments is studied, as well as income distribution and the effects of government intervention on the free market system. Students have the opportunity to develop a new perspective and deeper understanding of the impact of current events on everyday problems and situations.	Principles of Microeconomics	4.5
ENGL104 ENGL104 is the first course in a sequence of two composition classes designed to empower students to develop their voice, build confidence in writing, and develop both their writing and critical thinking skills. Students will have the opportunity to practice adapting their writing for different audiences, purposes, and platforms, and will be able to explore how the choices they make influence the meaning and success of their written communications. This course explores the use of the writing process to compose clear, organized writings that are appropriate for various audiences and purposes. This course introduces the importance of clear and persuasive writing in personal, professional, and academic contexts.	Introductory Written Communication	4.5
ENGL105 ENGL105 is the final course in the composition sequence and builds on the writing skills developed in ENGL104. In this course, students continue to practice writing for a variety of contexts, purposes, and audiences. Throughout the course, students incorporate research into their writing by using digital tools and resources to identify and cite credible sources following CTU APA guidelines.	Professional Written Communications	4.5

GOVT201 The decisions made by the government impact our lives every day. Learning about government empowers students to be active citizens who have a positive impact on their communities. This course provides the student with an overview of the framework and basic functions of the three branches of government, the role of political participation in American democracy, and the relationship between government and the rights of citizenship. Students will also explore the similarities and differences between national, state, and local governments.	American Government and Public Affairs	4.5
	or
HIST101 This course focuses on the key people, social experiments, and technologies that continue to impact our lives. Particular attention is paid to the latter half of the 20th Century and the dawn of a new millennium in America – a time that, through the lens of history, both gives us pause and inspires hope for the future.	Modern American History: 1950 to the 21st Century	4.5

MATH102 Introduction to College Math familiarizes students with mathematical thinking and explores how a knowledge of mathematics can benefit them personally and professionally. The course is designed to give students the tools for making logical decisions and developing connections between mathematics and their fields of study and daily activities. Specifically, this course focuses on arithmetic operations, linear equations, and the use of rates, ratios, proportions, and percentages to describe relationships between given quantities.	Introduction to College Math	4.5
MATH106 This course is designed to provide students with a critical set of tools to help them develop solutions to problems. This course introduces students to fundamental concepts and skills needed to use mathematics in the professional world. Specifically, this course focuses on algebraic operations and methods with a broad emphasis on real-world applications.	Algebra for Business	4.5
PHIL101 This course is designed to provide students a basic understanding of moral and ethical theories and concepts. The activities and discussions encourage students to explore and solve ethical dilemmas by identifying and applying moral and ethical theories. Students will also be encouraged to explain their reasoning from cultural, professional, and personal standpoints. A variety of ethical issues and methodologies will be explored, as students evaluate moral dilemmas in an assortment of work and life scenarios.	Introduction to Ethics	4.5
PSYC102 Psychology is fundamental to every field in academic study. This course is designed to teach students a basic understanding of human behavior as well as emotional and cognitive development. Coursework incorporates terminology, principles, and foundational theories that comprise modern concepts of introductory psychology. This course is designed to teach students using practical, real-world application of course concepts within their professional, personal, and relational lives.	Introductory Psychology	4.5
SCI101 This course introduces students to the physical, life, and Earth sciences. Students have the opportunity to explore the principles of scientific critical thinking. Utilizing the Scientific Method, as well as other quantitative and qualitative approaches, students can draw meaningful conclusions about the real world.	Introduction to the Sciences	4.5
SCI103 This is a learning experience that complements the Introduction to the Sciences course. Since the course addresses how scientific thinking and the resultant technology has changed modern life, this lab will provide students with experiences in the scientific approaches of different sciences covered, such as: biology, chemistry, physics, geology and astronomy. This lab will be constructed specifically to extend the learning from each unit of the Introduction to the Sciences course, designed to provide experiences which deepen students’ familiarity with the scientific method and way of asking questions and solving problems.	Science and Technology- Laboratory Course	1.5
SCI201 This course analyzes the interrelationships between the natural environment and human activities. In this course, students are taught about the preservation and conservation of natural resources and the resilience of the natural environment with respect to the carrying capacity of the earth. Furthermore, students will explore topics related to environmental ethics and apply principles of sustainability to issues impacting natural resources and biodiversity. Finally, this course will teach a holistic approach in learning about environmental problems and rehabilitation through individual and group behavioral changes and environmental regulations.	Environmental Science and Sustainability	4.5
SCI203 This course is designed to be a hands-on learning experience that complements the Environmental Science and Sustainability Course. Labs include both problem-based activities and critical-thinking projects and are designed to help students develop an understanding of and appreciation for the complex issues that comprise the field of Environmental Science and Sustainability.	Environmental Science and Sustainability - Laboratory Course	1.5
SOCL102 This course introduces students to the study of sociology and how it applies to careers, community, and family. Sociology examines the nature of society including the theories and principles of multi-cultural and social interactions. This course addresses how the concepts of social organization, social institutions, and social changes influence everyday life.	Introductory Sociology	4.5

UNIV104 UNIV104 is designed to provide students with a foundation for success in CTU’s undergraduate academic environment. This course introduces effective academic strategies and resources integrating them with career planning methods that can be leveraged to pursue future academic and professional goals.	Academic and Career Success	4.5
	or
HUMELE	Humanities Elective	4.5
	Total Credit Hours:	66

Courses- Concentration		Credits
	Select four credit hours from 200-300 level business courses	4
	Select four credit hours from 200-300 level business courses	4
	Select four credit hours from 200-300 level business courses	4
CB470 This course explores the external and internal influences of consumer behavior and asks students to consider aspects related to individual consumer behavior and the psychology of those behaviors. Topics reviewed in the course include: the basic motivations underlying consumer purchasing behavior; consumer perception, judgment, and persuasion to respond to products and services; problem-solving, information, and decision-making; and, how individuals vary in their learning, attitudes, beliefs, feelings, and intentions to use these products and services. This course focuses on understanding the cognitive and emotional factors that influence consumers and the use of this knowledge to increase customers, customer retention, purchases, and our understanding of consumer behavior.	Consumer Behavior: The Individual	4
CJUS356 This course focuses on preventing loss and protecting assets in the private sector. Retail and other losses can drive a business into bankruptcy if not dealt with properly. This course introduces the student to the realities of business losses due to theft and teaches the student the strategies necessary to develop an effective loss prevention program in a business (to include retail) setting.	Loss Prevention	4
SCM210 This course introduces logistics and supply chain management as an integrated discipline practiced in the private and public sectors. This course is designed to provide an overview of logistics functions and their application to supply chain management. Emphasis is on the total integration of the supply chain from raw material production through end customer support and final disposal.	Introduction to Logistics/Supply Chain Management	4
MGMT380 This course focuses on the principles in and tools of commercial food and beverage management, including purchasing and cost, safety and sanitation standards, and the Food and Drug Administration’s Food Code. This course is designed to provide students with an understanding of the impact of food safety on an organization’s profit and loss, how to create reasonable inventory estimates, and proper storage techniques.	Food Service, Safety, and Sanitation	4
MGMT385 The focus of this course is on building sustainable excellence in customer service. Students are taught the skills necessary to communicate professionally, enhance customer and employee relationships, and modify processes and systems to exceed customer expectations. Understanding how the various ‘people skills’ that: build customer and employee loyalty, increase credibility, and demonstrate confidence, are used to drive customer service solutions before problems occur.	Customer Service Excellence	4
	Total Credit Hours:	32

Total Credit Hours: 180

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Learning Outcomes

BSM Program Level Outcomes:

Employ the functions and practices of management to identify and determine corrective actions for team performance issues.
Demonstrate knowledge of the application of management theories and functions within a global work environment.
Identify various management theories to best respond to organizational needs.

BSM - FSM Concentration Level Outcomes:

Identify appropriate food service management concepts, laws, industry standards, technologies, and practices to manage the customer experience.

Faculty

Catherine McBride, DBA

Executive Program Director

Dr. Catherine McBride has been at CTU since January 2021, serving as an Executive Program Director for the College of Business and Management. Catherine has been in higher education for 22 years, with 18 years of online education experience across a variety of institutions in varying capacities but always serving non-traditional learners.

Dr. David Gliddon

Executive Program Director

Dr. Gliddon is an Executive Program Director in the College of Business and Management. In previous roles at CTU, he was a Program Chair and Lead Faculty. He has taught over 20 courses in the undergraduate, MBA, and doctoral programs. He has provided service to the university on a number of committees and special projects.

For more faculty profiles please visit our Leadership and Faculty page.
For more information visit the College of Business and Management.

Accreditations and Alignments

This program is not accredited by the Accreditation Council for Business Schools and Programs (ACBSP).

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FAQs

What is a Bachelor of Science in Management (BSM) in Food Service Management degree?

CTU’s Bachelor of Science in Management (BSM) in Food Service Management Degree Program is designed to provide knowledge, skills, and abilities relevant for pursuing potential opportunities in the workforce. This management degree program emphasizes universal business and management skills while also honing in on industry-specific considerations like food preparation, customer service, and kitchen safety.

What will I study in this BSM degree program?

As you work to complete your BSM in Food Service Management, you will be immersed in courses where you will study these topics and much more: external and internal influences of consumer behavior; logistics and supply chain management; and the principles in and tools of commercial food and beverage management.

When and where can I begin my classes?

Courses for the BSM in Food Service Management start online approximately every five weeks. Completion of the CTU admissions process will depend on how quickly you complete the steps in the CTU online application process. You may complete the application process over the phone with an advisor or you may go online. Once you’ve completed the online application, you may hear from an advisor within the following 24 hours to discuss the next steps toward starting your degree program.

How many credits are required to graduate from a bachelor’s degree program?

The BSM in Food Service Management degree program consists of 180 credits. You may be eligible for transfer credit, which is evaluated on an individual basis. Not all credits are eligible to transfer. CTU Fast Track^™ exams also offer the opportunity to earn college credit for what you already know allowing you to complete a degree up to 30% faster.¹

¹ The ability to reduce time in school and/or reduce tuition towards the full cost of a degree program depends on the number of CTU Fast TrackTM exams successfully passed. Fast Track program credits are non-transferable. Not all programs are eligible for possible 30% reduction in time and money. Courses eligible are subject to change. Students should not rely on potential Fast Track savings or eligibility when making an enrollment decision.

Why should I pursue a BSM degree at CTU?

As you study topics in management that are always being evaluated and updated to reflect industry-relevant trends, you will experience a curriculum through classroom learning and hands-on experience that aligns to industry standards and helps you work to develop skills that are applicable to the competitive global business environment.

Online Food Service Management Degree

Bachelor of Science in Management - Food Service Management

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Program Overview

Estimate your costs, potential savings and graduation date

Courses

Learning Outcomes

Faculty

Catherine McBride, DBA

Dr. David Gliddon

Accreditations and Alignments

Related Degrees

FAQs

What Students Are Saying About Their CTU Experience

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