Management Program is the gateway to a career in food, management and
hospitality, providing exciting and engaging career opportunities in the food
The Foodservice Management
Program (FSMP) has a “Culinary Management” emphasis with coursework in food
science, culinary arts, production management, food safety, cultural foods,
procurement and sustainability, nutrition, and human resources management and
supervision. Additional training in accounting, marketing, and meeting and
events planning prepare graduates for challenging and rewarding careers in the
food industry. And the current demand for trained, entry-level management
employees is strong.Individuals
who acquire professional credentials distinguish themselves, as being
highly skilled, trained, motivated, and career-minded. The FSMP participates in
Program administered nationally through the National Restaurant
Association Solutions. ManageFirst is a management development
program that equips graduates with the key competencies they need to begin or
advance their management careers in the foodservice industry. Through the ManageFirst
Program students become
nationally certified in the following areas: ServSafe Food Safety, Controlling
Foodservice Costs, Purchasing, Hospitality Human Resources Management and
Supervision, and Hospitality and Restaurant Management. Through the
internship component of the program, students apply their classroom education
to practical work experience in the food and hospitality industry. FSMP
students may be eligible to participate in the Accelerated
Studies in Associate Programs (ASAP) at LAGCC, which provides select students with academic, social,
and financial support. For more
information about benefits and eligibility criteria, students can visit the
ASAP office in room B235; call the office at (718) 482-5921; or visit the web
In support of the LaGuardia’s mission to educate and graduate its students to become critical thinkers and socially responsible citizens, the College has undertaken a team approach toward advising, designed to support you in your major from orientation through graduation. Your Advising Team is made up of faculty, professional and peer advisors. They will guide you at every step during your college career. They are ready to help you:
In your first semester, your First Year Seminar (FYS) professor is your advisor. In your second semester and beyond, you can log in to My LaGuardia to contact advisor(s) or make an appointment. Visit the Advising page to learn more about when to get advised and how to prepare for an advising appointment, and check out the Advising Calendar for information sessions, events and more.
managers are responsible for the daily operations of restaurants and other food
venues that prepare and serve meals and beverages to customers. They coordinate
activities among various departments, such as the kitchen, dining room, and
banquet operations, and ensure that customers are satisfied with their dining
experience. In addition, they oversee the inventory and ordering of food,
equipment, and supplies and arrange for the routine maintenance and upkeep of
equipment and facilities. Managers are responsible for the administrative and
human resource functions of running the business, including recruiting and
hiring new employees, and monitoring employee performance and training.
Explore career possibilities on Career Connect.
The Bureau of Labor Statistics of the US Department of Labor
states that job opportunities for foodservice managers are expected to be
highly competitive. Applicants with a degree in hospitality or restaurant or
institutional food service management should have an edge when competing for
jobs. Earnings vary according to their responsibilities and the type and size
of the establishment. The median annual earning of salaried foodservice
managers in 2015 was $48,690 per year. (Bureau of Labor Statistics, U.S.
Department of Labor, Occupational Outlook Handbook, 2016-17 Edition,
Food Service Managers,
on the Internet at http://www.bls.gov/ooh/management/food-service-managers.htm (visited August
foodservice industry is the second
largest for-profit employer in the country. Challenging
and rewarding careers await FSMP graduates in:
A graduate of the FSMP is competent to:
Current Students Log in to the CUNY Portal to review your Degree Audit to find out what classes to take.Have questions about using Degree Audit? Visit LaGuardia’s Degree Audit page for tutorials and how-to guides.
Prospective Students Review the Foodservice Management Curriculum and the recommended course sequence below. First Year, Fall I
First Year, Fall II
First Year, Spring I
First Year, Spring II
Second Year, Fall I
Second Year, Fall II
Second Year, Spring I
Second Year, Spring II
See flexible sequence for students with basic skills needs.
For information about this program’s retention and graduation rate visit the Office of Institutional Research and Assessment website page.
Area colleges accept the majority of LaGuardia course
credits towards the completion of a bachelor’s degree in food and nutrition.
FSMP graduates transfer to Queens College, Brooklyn College, Lehman College,
and New York University (NYU). The LAGCC FSMP is a participant in the NYU
Community College Transfer Opportunity Program (CCTOP). NYU accepts all the
credits earned by a FSMP graduate at LaGuardia.