Pamela Hamilton, MS, RD, LD
Coordinator and Associate Professor of Food Service Management
Registered/Licensed Dietitian
Pierpont Community & Technical College
School of Human Services
Room: ED 139
Phone: 304-367-4297
E-Mail: phamilton@pierpont.edu
Floyd, Brian (2002)
Executive Director Culinary Academy
Assistant Professor Culinary Arts
ACF Certified Executive Chef
M.A. Marshall University
Office: ED 140
Phone: 304-367-4409
Email: Brian.Floyd@pierpont.edu
Newcome, Beth (1984)
Dean - School of Human Services
Coordinator and Professor of Applied Design
B.S., M.S. West Virginia University
Ph.D. The Ohio State University
Room: 143 ED
Phone: 304-367-4919 or 304-367-4271
Email: Beth.Newcome@pierpont.edu
The Food Service Management degree program offers four options for students to choose from: Dietary Manager; Resort & Hotel Management (Professor Hamilton); and Culinary Arts; Pastry & Baking Arts (Chef Brain Floyd).
The Food Srvice Management major and its options were designed to fill a need in the industry. Currently, employment in the Food Service Management field is expected to keep pace with all occupational hiring. 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 National Restaurant Association, the restaurant industry employs an estimated 13 million people, or 9% of the U.S. workforce and is expected and is expected to add almost two million jobs over the next decade.
