Food Service Management

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


Contact Info

Chef Jay Mahoney
Culinary Arts Program Coordinator
Culinary Chef Instructor

ACF Certified Executive Chef
Office: ED 132
Phone: 304-367-4306

Contact Info

Chef Allison McCue
Baking & Pastry Chef Instructor
ACF Certified Pastry Chef
Office: ED 138
Phone: 304-367-4939


Additional Faculty & Staff-Food Service Management

Melanie Jackson
Adjunct Staff: Food Service Management
Phyllis Knott
Adjunct Staff: Food Service Management
Carol Mainella
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
Mary Sinisi
Adjunct Staff: Food Service Management
Justin Vance
Adjunct Staff: Food Service Management


Food Service Management Brochure

      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.

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