Resort & Hotel Management

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


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


Resort & Hotel Management
The Food Service Management program has stepped forward to address the growing demands of the hotel, resort, and tourism segments of the hospitality industry. The Resort & Hotel Management specialization will focus on preparing students for a career in the support services of the hospitality and lodging industries. Resort & Hotel Management fits within the current Food Service Management structure. Majors in this specialized area of study will receive training for positions in entry level to middle management. The emphasis will be in front house operations. Students electing to pursue this degree will benefi t from several of our current classes, and in addition, will take new courses specifi cally designed to offer students an opportunity to study guest services, housekeeping, catering and banquets, and front desk operations.

Opportunities in Resort & Hotel Management:
Graduates of this Food Service Management 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 maitre d’hotel.

All credit hours taken in this Associate degree program may be applied to the Bachelor degree program in Hospitality Management at Fairmont State University. 

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