• Health Sciences Department


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     LaGuardia Community College
           Department of Health Sciences
           31-10 Thomson Avenue 
           Long Island City, NY 11101
     E-300  (718) 482-5774 
                        (718) 482-5740 

            C-252  (718) 482-5470 



  • Competencies

    A foodservice manager is trained in the areas of food production, foodservice management and nutrition. Food service managers are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food service managers 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 the restaurant, its equipment, and facilities. Managers generally are responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training. Jobs are located throughout the country, with large cities and tourist areas providing more opportunities for full-service dining positions. 

    Most employers emphasize personal qualities when hiring managers. For example, self-discipline, initiative, and leadership ability are essential. Managers must be able to solve problems and concentrate on details. They need good communication skills to deal with customers and suppliers, as well as to motivate and direct their staff. A neat and clean appearance is important, because managers must convey self-confidence and show respect in dealing with the public. 

    A graduate of the foodservice management program is competent to: 

    • Plan and supervise food production and service
    • Hire, train, supervise, and evaluate personnel
    • Procure food and supplies according to company standards
    • Implement and maintain proper inventory controls
    • Implement and maintain standards of sanitation and safety
    • Communicate effectively with patrons, staff and management 
    • Maintain quality assurance procedures
    • Plan nutritious, cost effective menus
    • Comply with the standards of Professional Responsibility and Standards of Practice for the Foodservice Manager

    Employment

    The Bureau of Labor Statistics states that job opportunities for food service managers are expected to be highly competitive. Although practical experience is an integral part of becoming a food service manager, applicants with a degree in hospitality or restaurant or institutional food service management should have an edge when competing for jobs at upscale restaurants.

    It is anticipated that most new jobs will arise in full-service restaurants and limited-service eating places as the number of these types of establishments increases along with the population. Manager jobs in special food services, an industry that includes food service contractors, will increase as hotels, schools, healthcare facilities, and other businesses contract out their food services to firms in this industry.

    Graduates of the FSMP are qualified for entry-level supervisory or mid management trainee positions in large-scale foodservice enterprises such as food catering businesses, cafeterias, fast food outlets and vending machine operations. Areas of employment include purchasing agents, sanitation and safety management, personnel supervision and food production management.

    Earnings of restaurant and foodservice managers vary greatly 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, 2012-13 Edition, Food Service Managers, on the Internet at http://www.bls.gov/ooh/management/food-service-managers.htm (visited July 16, 2013).)

    Areas of employment for graduates include:

    • Restaurants, hotels, schools, day-care centers, correctional facilities, health-care facilities, corporations and hospitals.
    • Food companies, contract food management companies, food vending and distributing operations.

    Students interested in pursuing a career as a NYS food inspector need to complete a baccalaureate degree of 120 college semester credit hours which must include 18 credit hours in specialized courses related to: chemistry, microbiology, food quality control, epidemiology, entomology, food technology, food science, food processing technology, food sanitation, dairy science, biology, environmental sanitation, or environmental health. An associate degree graduate can substitute full-time professional experience in a position in which the primary responsibility involves the application of scientific techniques in the areas of environmental health protection and sanitation of food establishments or quality control of food products at a wholesale food manufacturing facility may be substituted for a maximum of 60 college credits at the rate of one year experience equaling thirty semester credit hours.

     

     

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