Program Overview

The Food and Beverage Entrepreneurship concentration combines courses from hospitality and business, enabling you to customize your educational path. The program allows you to explore opportunities both in and out of the classroom that will help you identify opportunities and solve problems when launching a new business in the food and beverage industry.

Global cuisines using hyper-local ingredients, micro-beverage companies, food security programs, farm-to-table restaurants, food trucks, and artisanal bakeries are only a few examples of the types of enterprises you will explore and experience when studying food and beverage entrepreneurship.

Many contemporary jobs and innovative career paths are emerging in the arena of food and beverage entrepreneurship, including food production, distribution and sales, hunger relief and food justice, and beginning farmer programs. This comprehensive degree provides the education and experience these new jobs require, and positions you to be a leader in these emerging areas.

Laptop Requirements

In addition to the general laptop requirements, incoming business students have specific requirements for their program.

Curriculum Requirements - Total Credits Required: 125-126

Freshman - Credits: 32-33

  • Science and Technology General Education Requirement (Cr: 3-4)
  • World Cultures General Education Requirement (Cr: 3)
  • ACC 175 - Financial Accounting (Cr: 3)
  • BUS 110 - Business Computers I (Cr: 3)
  • BUS 120 - Business Fundamentals I (Cr: 3)
  • BUS 121 - Business Fundamentals II (Cr: 3)
  • ENG 111 - Critical Reading and Writing I (Cr: 3)
  • ENG 112 - Critical Reading and Writing II (Cr: 3)
  • HTM 110 - Service Management (Cr: 3)
  • INT 100 - Internship I (Cr: 2)
  • MTH 126 - Applied Statistics (Cr: 3)
    Satisfies the Quantitative Reasoning General Education Requirement

Sophomore - Credits: 33

  • Literary Perspectives General Education Requirement (Cr. 3)
  • General Education Requirement (Cr: 3)
  • ACC 185 - Managerial Accounting (Cr: 3)
  • BUS 200 - Marketing (Cr: 3)
  • BUS 210 - Finance (Cr: 3)
  • BUS 270 - Communicating in Business (Cr: 3)
  • HTM 101 - Foundations of Hospitality Management (Cr: 3)
  • HTM 140 - Culinary Arts Operations (Cr: 3)
  • ECN 201 - Macroeconomics (Cr: 3)
    Satisfies the Global Issues General Education Requirement
  • ECN 202 - Microeconomics (Cr: 3)
  • INT 200 - Internship II (Cr: 2)

Junior - Credits: 31

  • Aesthetic Awareness General Education Requirement (Cr: 3)
  • Individual and Society General Education Requirement (Cr: 3)
  • Values & Ethical Reasoning General Education Requirement (Cr: 3)
  • Food and Beverage Elective (Cr: 9)
  • General Education Elective (Cr: 3)
  • BUS 320 - Organizational Behavior (Cr: 3)
  • BUS 370 - Business Analysis and Research (Cr: 3)
  • BUS 379 - Semester Internship Strategies (Cr: 1)
  • ECN 302 - Intermediate Microeconomics (Cr: 3)

Senior - Credits: 30

  • Food and Beverage Elective (Cr: 3)
  • General Education Elective (Cr: 6)
  • BUS 480 - Semester Internship (Cr: 12)
  • BUS 489 - Senior Thesis I (Cr: 3)
  • BUS 490 - Senior Thesis II (Cr: 3)
  • HTM 415 - Hospitality Strategic Management (Cr: 3)

Food and Beverage Entrepreneurship Concentration Electives

  • HTM 140 - Culinary Arts Operations (Cr: 3)
  • HTM 214 - Sustainable Tourism (Cr: 3)
  • HTM 305 - Contemporary Restaurant Concepts and Operations (Cr: 3)
  • HTM 315 - The History and Appreciation of Wine (Cr: 3)
  • HTM 318 - Events Management (Cr: 3)
  • HTM 320 - The Cultural History of Food (Cr: 3)
  • HTM 400 - Contemporary Issues in Hospitality (Cr: 3)
  • BUS 300 - Entrepreneurship (Cr: 3)
  • BUS 327 - Supply Chain Management (Cr: 3)
  • BUS 381 - Nonprofit Management (Cr: 3)
  • BUS 460 - Brand Management (Cr: 3)

View academic catalog and learning outcomes

Accreditation

Endicott’s Hospitality Management program is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA).

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