• Foodservice Management

    The Foodservice Management Program is the gateway to a career in food, management and hospitality, providing exciting and engaging career opportunities in the food industry. 

  • 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 the ManageFirst 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 site:  http://www.laguardia.edu/asap/

  •  Transfer Opportunies

    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.

     Career Profille

    Foodservice 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.

     

    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 2010 was $48,130 per year. (Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2014-15 Edition, Food Service Managers, on the Internet at http://www.bls.gov/ooh/management/food-service-managers.htm (visited July 16, 2013).)


    The foodservice industry is the second largest for-profit employer in the country. Challenging and rewarding careers await FSMP graduates in: 

    • Restaurants, hotels, cruise lines, airlines, health care (hospitals and skilled nursing facilities), retirement centers, Meals-on-Wheels, corporate feeding, contract food management corporations, food companies, schools, day-care centers, correctional facilities, and food manufacturing and distribution operations.

    Competencies


    A graduate of the FSMP is competent to:

    • Develop nutritious and cost effective menus with knowledge of market trends.
    • Plan and supervise food production and service.
    • Hire, train, supervise, and evaluate personnel.
    • Procure food and supplies according to industry standards.
    • Apply principles of sustainability to a food operation.
    • Implement food and labor cost controls through staffing projections and menu pricing.
    • Adapt recipes and menus to meet cultural, religious, and philosophical beliefs of customers.
    • Oversee the function and maintenance of the physical plant.
    • Communicate effectively with patrons, staff, and management.

    Comply with the standards of Professional Responsibility and Standards of Practice for the Foodservice Manager.


     Curriculum Overview and Recommended Course Sequence

    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.


    Recommended Course Sequence

    Review the Foodservice Management Curriculum Program Handbook for detailed information.

    First Year, Fall I

    Course Number Course Name Fulfills Credits
    HSF090
    First Year Seminar for Health Sciences


    ENG101
    English Composition
    Required Core
    3
    SCD100
    Foods

    3
    SCD200
    Introductory Nutrition

    3
    BTT101
    Intro to Travel, Tourism & Hospitality

    3


    Session Credit
    12


    Total Credits
    15


    First Year, Fall II

    Course Number Course Name Fulfills Credits
    SCD107
    Careers in Food & Nutrition

    1
    SCD251
    Principles of Sanitation

    2
        Session Credits
    3
      Total Credits
    15

    First Year, Spring I

    Course Number Course Name Fulfills Credits
    ENG102
    Writing through Literature
    Required Core
    3
    SCD250
    Production Management
    Program Core
    3
    BTA111
    Principles of Accounting
    Program Core
    4
    BTN211
    Travel, Tourism & Hospitality Marketing
    Program Core
    3


    Session Credits
    13


    Total Credits
    28


    First Year, Spring II

    Course Number Course Name Fulfills Credits
    HUC106
    Public speaking
    Flexible Core
    3


    Session credits
    3


    Total Credits 31


    Second Year, Fall I

    Course Number Course Name Fulfills Credits
    SCB115 Principles of Biology  Required Core 4
    SSY101 General Psychology Flexible Core 3
    SCN240 Food and Culture Program Core 3
    MAT120 Elementary Statistics Required Core 3


    Session Credits  3


    Total Credits 44


    Second Year, Fall II

    Course Number Course Name Fulfills Credits
    SCD252 Quantity Food Purchasing Program Core 3


    Session Credits 3


    Total Credits 47

    Second Year, Spring I

    Course Number Course Name Fulfills Credits
    SCD205 Introduction to the Culinary Arts Program Core 3
    SCD253 Foodservice Administration Program Core 3
    BTT223 Meeting and Events Planning Program Core 3
     Intent to Graduate  


    Session Credits 9


    Total Credits 56

    Second Year, Spring II

    Course Number Course Name Fulfills Credits
    SCD254 Dining Management Program Core 1
    SCD266 Foodservice Management Internship Program Core 3


    Session Credits 4


    Total Credits 60


    Professional Organizations

    There are many organizations that represent the foodservice professional. The National Restaurant Association (NRA) is the largest foodservice trade association in the world—supporting nearly 500,000 restaurant businesses. The Society for Hospitality and Foodservice Management is a national association serving the needs and interests of executives in the onsite foodservice industry. The School Nutrition Association (SNA) is a national, nonprofit professional organization representing more than 55,000 members who provide high-quality, low-cost meals to students across the country.

     

    Student Food and Nutrition Club

    The FSMP is focused on community service as part of class work and through club activities. Students are encouraged to join the Student Food and Nutrition Club and participate in the fun. Meetings are on Wed 2:15 to 3:45 room C128. 


     Advising Team

    In support of 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 students in their major from orientation through graduation.


    The advisement team, made up of faculty and professional advisors, will guide students at every step during their college career. They are ready to help:

    • Explore your major
    • Select introductory and advanced courses
    • Connect you with campus support services
    • Prepare an educational and career plan

    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.


    Academic advisement for students who need to complete developmental skills courses, and who are on probation, is provided by the Health Sciences Academic Advisors. Students can contact academic advisors for additional information or clarification as needed.


    Please feel free to reach out to the faculty or advisors with questions or assistance, and visit laguardia.edu/visit for directions to campus.


    Advising Team Faculty Members Email Phone Extension Office Location
    Rosann Ippolito, MS, RDN, CDN
    Associate Professor; Program Director
    ippolitoro@lagcc.cuny.edu
    718-482-5973
    E 300M
    Cynthia Pierce, MS, RDN, CDN
    Assistant Professor; Clinical Coordinator
    cpierce@lagcc.cuny.edu
    718-482-5758
    E 300N
    Nicolle Fernandes, PhD, RDN
    Assistant Professor
    nfernandes@lagcc.cuny.edu
    718-482-5762
    E 300O
    Jenny Palios, BA, DTR
    Chief, College Laboratory Technician
    jpalios@lagcc.cuny.edu 718-482-5905  M 167


    Advising Team Staff Members Email Phone Extension Office Location
    Jill Janofsky, Sr. Academic Advisor jjanofsky@lagcc.cuny.edu
    718-482-5249
    B 100Q
    Carole Julien, Sr. Academic Advisor
    cjulien@lagcc.cuny.edu
    718-482-6006 B 100T
    Rosanna Pichardo, Sr. Academic Advisor                                             
    rpichardo@lagcc.cuny.edu 718-482-5169 B 100C