Scott A. Beahen, MBA

Professor Beahen

Scott A. Beahen, MBA

Expert in Residence & Director of Foodservice Operations

Office Location:
St. Vincent's Hall, Room 404


Scott A. Beahen is a director of foodservice operations for the College. In this position he oversees and teaches two core courses, MHR 341; Food Preparation Principles and MHR 343; Menu Planning and Commercial food production. With these two courses, the students are exposed to what they need to know to communicate effectively with the professional staff administering a foodservice program. Students are taught basic cooking foundation skills, enabling them to eventually design theme menus, which they plan and organize to serve the public.

 As an adjunct professor at Niagara University from 1988-2001, and as a current adjunct professor at Niagara County Community College he has had the opportunity to teach several courses: Food and Beverage Cost Control, Layout and Design, Food and Beverage purchasing, Menu planning, Wine and culture, and Introduction to foodservice Operations. He is also a Serv Safe certified Instructor.

In addition to his present position, Professor Beahen has over 30 years of professional experience in the Hospitality Industry. Holding several positions over his career as Chef, Catering Director, Hotel General Manager, and restaurant owner. He served as Assistant Director of Foodservice operations at the University of Buffalo for 12 years before teaching full time at NU. He is also a consultant to the Hospitality industry. Having most recently provided services on behalf of the College to assist Niagara Falls Memorial Medical center in the development of their new restaurant service.

Prof. Beahen earned his MBA at Niagara in 2007. He also holds a Bachelor’s degree in Hotel Administration from Cornell University and an Associate’s degree from the Culinary Institute of America.

Professor Beahen is also active in the community. He partners every year with Hear Love and Soul food pantry and his students to plan and serve dinner for 250 people at the annual fundraiser. He has served as an Educational Director with western New York Chapter of the New York State Restaurant Association for the past 15 years.