• 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/

  • 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:

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

    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.

    Advisor Button

    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.

    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 29, 2016). 

    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.


    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.

    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

    Course Number Course Name Fulfills Credits
    HSF090 First Year Seminar for Health Sciences Program Core
    ENG101 English Composition Required Core 3
    SCD100 Foods Program Core 3
    SCD200 Introductory Nutrition Program Core 3
    BTT101 Intro to Travel, Tourism & Hospitality  Program Core 
    Session Credits 12 
    Total Credits 12 

    First Year, Fall II

    Course Number Course Name Fulfills Credits
    SCD107 Careers in Food & Nutrition Program Core
    SCD251 Principles of Sanitation  Program Core 
    Session Credits 3
    Total Credits 15 

    First Year, Spring I

    Course Number Course Name Fulfills Credits
    ENG102 Writing though Literature Required Core 3
    SCD250 Production Management  Program Core 
    BTA111  Principles of Accounting  Program Core  4
    BTN211  Travel, Tourism & Hospitality Marketing  Program Core 
    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
    SSY101 General Psychology Flexible Core 3
    SCN240 Food and Culture Program Core 3
    MAT120 Elementary Statistics Required Core 3
    Session Credits 13
    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
    Session Credits 9
    Total Credits 56 

    Second Year, Spring II

    Course Number Course Name Fulfills Credits
    SCD254 Dining Management Program Core
    SCD266 Foodservice Management Internship  Program Core 
    Session Credits 4
    Total Credits 60

    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.