Dietary Manager

Contact Info

Pamela Hamilton, MS, RD, LD
Assistant Dean-School of Human Services
Coordinator and Associate Professor of Food Service Management
Registered & Licensed Dietitian

B.A. Fairmont State College
M.S. West Virginia University
Office: ED 139
Phone: 304-367-4297
 pamela.hamilton@pierpont.edu

 

Contact Info

Brooke Nissim-Sabat, MS, RD, LD
West Virginia Child Nutrition Center Director
Assistant Professor of Foods and Nutrition
Registered & Licensed Dietitian
B.S., M.S. Marshall University
Office: ED 141
Phone: 304-367-4843

 

Additional Faculty & Staff-Dietary Management

Melanie Jackson
Adjunct Staff: Food Service Management
 
Phyllis Knott
Adjunct Staff: Food Service Management
 
Stephanie D. Miller
Adjunct Staff: Food Service Management
 
Meghan Murphy
Adjunct Staff: Food Service Management
 
Michael Rutherford
Adjunct Staff: Food Service Management/Agribusiness
 
Helenia Sedoski
Adjunct Staff: Food Service Management

 

 

Food Service Management Brochure

Contact Info-Brian A. Floyd

Brian A. Floyd, CEC, CCE, MA
Dean - School of Human Services
Executive Director of Culinary Academy
ACF Certified Executive Chef
ACF Certified Culinary Educator
M.A. Marshall University
Room: ED 143
Phone: 304-367-4409
Email: brian.floyd@pierpont.edu

 

DIETARY MANAGER

The Food Service Management program offers an option in Dietary Management with graduates responsible for directing and controlling the following: menu planning, food purchasing, food production and service, financial management, employee recruitment, training and supervision and (in some settings) nutritional assessment and clinical care. Commonly identifi ed benefi ts of this career choice include: It’s challenging; it involves caring for people and working with people; it’s fulfilling, it’s a good long-term career (Source: DMA member survey, 1999). Working conditions may include varied hours, long days and the requirement to juggle multiple demands. Dietary Managers work with both people and paperwork. They tend to be energetic, results-oriented problem-solvers who thrive on challenge and enjoy teamwork. Dietary Managers may fi nd themselves working in hospitals, long-term care, schools, correctional facilities and many other settings. Employment of food service managers is expected to increase about as fast as the average for all occupations through 2010. Employment in foodservice is not very sensitive to economic conditions, so ongoing employment is a good bet (Source: U.S. Dept. of Labor). The career outlook for Dietary Managers is good. As institutions deal with more government regulations, the need for qualifi ed Dietary Managers increases (Source: East Texas Area Health Education Center).


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