The average college foodservice director

Males dominant university foodservice management.

We surveyed those individuals who are in charge of college foodservice operations and asked them to tell us about themselves. Colleges were the least likely segment to have a management role occupied by someone 60 years or older. Colleges are also the most likely segment to have a male in the director’s chair.

Sex
66% are male
34% are female

Education
97% have a high school diploma
61% have an associate degree
30% have a bachelor’s degree
20% have a culinary degree
16% have a graduate degree
2% have some other degree
1% have none of the above

Race/Ethnicity
92% are Caucasian (non-Hispanic)
4% are African-American (non-Hispanic)
3% are Asian/Pacific Islanders
1% are Latino or Hispanic

Age
5% are under 30
21% are between 30 and 44
64% are between 45 and 59
10% are 60 or older

Title
38% are a foodservice director/director of foodservice
21% are a foodservice supervisor/manager
15% are a chef/executive chef
13% are an assistant director
7% are an associate foodservice director
5% are a director of dining services/culinary services
1% are a dietary manager/certified dietary manager/director of dietary

More From FoodService Director

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

FSD Resources