At A Glance
Learn how to manage and lead in the food service industry by obtaining a bachelor’s degree in Restaurant & Foodservice Management at Lackawanna College.
Offered exclusively at our Scranton campus, this degree can also be completed online.
Choose your specialization: Baking and Pastry or Culinary Arts.
Gain hands-on kitchen experience working in our student-run restaurant, 409 on Adams.
Welcome to the Restaurant and Food Service Management Program:
The restaurant and foodservice industries are built on passion, precision, and relentless hospitality. Lackawanna College’s program honors that tradition while preparing you for the realities of running a modern foodservice operation, managing costs, leading teams, developing menus, and delivering exceptional guest experiences every day.
This degree is designed for those who love food and want to turn that passion into a professional career with real leadership responsibility. Whether your interest lies in the craft of baking and pastry or the discipline of the culinary kitchen, you’ll graduate with both the technical skills and the business knowledge to advance quickly in this exciting industry.
Your Career Starts Here
Restaurant and Foodservice Management graduates are prepared for leadership roles across the hospitality and food service industries. Career opportunities include:
- Chef or Pastry Chef
- Restaurant Manager
- Event Planner
- Food & Beverage Director
- Catering Manager
- General Manager
- Foodservice Operations Manager
- Hotel or Resort Culinary Manager
More About the Program
Students enrolled in the College’s bachelor’s degree program will study management and leadership in the food and restaurant business. You’ll focus on all the major aspects of restaurant and foodservice management while also learning the business principles behind every decision. Those principles include staffing, purchasing, marketing and financial practices specific to the foodservice industry.
As a student in this program, you will be:
- Prepared to excel in leadership roles within the food service industry, emphasizing business operations, technology, staffing management, sustainable revenue and profits, and exceptional customer service.
- Manage and foster employee and customer experiences through a focused study on best practices in management and leadership.
- Apply financial formulas and ratios specific to the restaurant industry to foster sustainable revenues and profits and assist with capital planning
You’ll also have the option to use your bachelor’s degree as leverage for gaining additional education or certification that will support your career path. Some options include certifications for Hotel Administrator, Certified Food & Beverage Executive, or Certified Executive Pastry Chef.
This program features two specialized tracks that allow you to tailor your education to your career goals.
- Baking and Pastry
- Culinary Arts
This track is designed for those with a passion for the art and science of baking and pastry, and who want to develop the business and management skills needed to lead in professional kitchens and foodservice organizations. From artisan breads and confections to plated desserts and pastry production, you’ll master your craft while developing the operational expertise to manage professional bakeries, pastry operations, or foodservice environments.
After completing this track, you will be prepared to:
- Utilize theories, skills, and values of professional baking, pastry, and confectionery in a variety of industry settings.
- Recognize the role the patisserie plays in the professional foodservice industry.
- Develop visually appealing and cost-effective dessert menus that include both classic and contemporary items.
The Course Work
This track includes courses such as:
- Confectionary & Cake Designs
- Baking & Pastry Foundations
- Plated Desserts
- Sugar Artistry
- Platter and Production Desserts
This track combines classical and contemporary culinary training with the business and leadership skills needed to manage professional kitchens and foodservice operations. Whether you’re aiming to lead a restaurant kitchen, oversee a catering operation, or advance into foodservice management, this track gives you both the culinary foundation and the operational expertise to succeed.
After completing this track, you will be prepared to:
- Execute classical and contemporary cooking techniques across a range of cuisines.
- Excel in the culinary industry by focusing on efficient kitchen operations, sustainability, financial management, and exceptional customer service skills crucial for leadership success.
- Manage professional kitchen operations including staffing, scheduling, and production.
- Develop and cost menus for restaurants, catering, and institutional foodservice.
The Course Work
This track includes courses such as:
- Culinary Knowledge and Foundation
- Meat and Seafood Identification
- Ala Carte Kitchen
- Contemporary American Kitchen
- Cuisines of the World
- Principles of Management
Both tracks provide a strong foundation in business management through the following courses:
- Sustainable Hospitality
- Organizational Behavior
- Statistics and Data Analysis
- Hospitality Strategic Marketing
- Hospitality Revenue Management