Pamela Hamilton, Hospitality & Tourism Program Coordinator
139 Education Building / (304)367-4297
Pamela.Hamilton@pierpont.edu
Accrediting Agency
American Culinary Federation Education Foundation’s Accrediting Commission
180 Center Place Way
St. Augustine, FL 32095
(800) 624-9458
www.acfchefs.org
Accreditation Council for Education in Nutrition and Dietetics (ACEND)
120 South Riverside Plaza, Suite 2190
Chicago, IL 60606-6995
(312)899-4780
www.eatright.org/acend
Program Purpose
The Food Service Management degree program offers four options for students to choose from: Dietary Manager; Hospitality & Tourism; Culinary Arts; and Pastry & Baking Arts.
The Food Service Management major and its options were designed to fill a need in the industry. Employment in Food service is typically not very sensitive to economic conditions, and rates of employment are expected to remain consistent, according to the US Dept. of Labor. In fact, according to the National Restaurant Association, the restaurant industry employs an estimated 13 million people, or 9% of the U.S. workforce and is expected to add almost two million jobs over the next decade.
Student Learning Outcomes
Upon successful completion of the AAS degree in Food Service Management, graduates will be able to do the following:
- Demonstrate a professional work ethic as is expected for employment in the Food Service Management Field
- Apply nutritional standards as expected in Food Service Management Fields
- Apply knowledge of basic food principles, including food purchasing, planning, and preparation
- Manage human and physical resources in ways that comply with food service industry standards
- Satisfy outcomes for individual program option
Opportunities
Graduates of the Hospitality & Tourism option will be able to help meet the growing demands of the hotel, resort, and tourism segments of the industry by being trained to provide support services for the hospitality and lodging industries. Graduates will be able to apply their specialized training in entry-level to middle management positions, and will be particularly prepared for “front house” operations as a result of their studies in guest services, housekeeping, catering and banquets, and front desk operations. Graduates of this Resort & Hotel Management option will have the added benefit of having had classroom experience in Culinary Arts, which may likely enhance their employability. Job settings include hotels, restaurants, inns, schools/ universities, banquet facilities, and exclusive clubs. Typical job titles include the following: dining room supervisor; front office supervisor; guest services manager; banquet manager; assistant food and beverage manager; and maître d’hôtel.
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