PEARSON

ALWAYS LEARNING

Meet the Authors

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Zia Ahmed

Zia Ahmed is Senior Director, Dining Services, at The Ohio State University, where he oversees over 30 dining facilities, serving more than 5.5 million customers annually.  He holds a bachelor's and a master's degree in business management from The University of Akron and has Six Sigma Lean certification. Ahmed has been recognized with The University of Akron's Order of the Phoenix and the National Association of College & University Food Services' Midwest Region President's Award.

Nicole Ames

Nicole Ames is Founder & Principal Consultant of Twist IMC. After 15 years in marketing at Fortune 500 companies, Nicole Ames founded Twist IMC to help companies integrate new media into existing marketing strategies. Nicole teaches Integrated Marketing and Social Media Strategy at Boston University where she has been an adjunct professor in the School of Management since 2009. Nicole began her academic and career at Miami University, where earned her Master's Degree in Mass Communication. Nicole is based in Cambridge, Massachusetts, and is an active member of the ANA, the Ad Club of Boston and the MIT Enterprise Forum.

Dennis M. Baker

As the president and chief executive officer of Avendra, Dennis M. Baker is responsible for the company's overall operations, strategic direction and business planning. Prior to joining Avendra, Dennis was the executive vice president and general manager of The Marketplace by Marriott, a division of Marriott International responsible for developing and implementing a new strategy for consolidating and streamlining procurement activities. Dennis has held several financial positions in both small and large publicly traded companies. He began his career in public accounting, spending eight years with Price Waterhouse Coopers. A native of Baltimore, MD, Dennis received his bachelor's degree in business from Georgetown University in Washington, DC.

Nelson Barber

Nelson Barber, Ph.D., Associate Professor, The Whittemore School of Business and Economics, Department of Hospitality Management, University of New Hampshire, Durham, New Hampshire, 03824. He has taught courses in advanced beverage management, food and culture, and graduate level marketing and finance. His research has been published in Managing Service Quality, Journal of Service Science, Journal of Marketing Theory and Practice, Journal of Consumer Marketing, Journal of Hospitality and Tourism Research, among others. His MS is from Purdue University and PhD from Texas Tech University. His research focuses on various dimensions consumer marketing and consumer decision behavior.

Daniel Brancusi

Michael Cheng

Michael Cheng launched the first Culinology degree in Nebraska in 2001, the first fully integrated Culinology program in Minnesota in 2006, and the first international Culinology degree in Malaysia in 2011. He has been involved in the development and growth of all new Culinology degree programs and the mentoring of young culinologists for over a decade. As the Chair, Founding Director and Associate Professor of the Department of Culinology and Hospitality Management at SMSU, he is currently completing his dissertation on the evaluation of the RCA's BS in Culinology degree competencies, and will receive his PhD from Iowa State University in December 2012. Michael is also a published author of several peer-reviewed articles on Culinology competencies, and continues to volunteer and serve on the Education, Membership, and Student Committees of the Research Chefs Association. He also previously served on the Research Chefs Association as a Board member from 2006–2010, and the Research Chefs Foundation as Secretary/Treasurer from 2007–2010.

Emily Contois

Emily Contois is a graduate student in the MLA in Gastronomy Program at Boston University. She holds an M.P.H. focused in Public Health Nutrition from the University of California, Berkeley and a B.A. in Letters from the University of Oklahoma. She has taught undergraduate nutrition courses and currently works in the field of worksite health promotion.

Lisa DeNatale

Lisa DeNatale is the Director of Six Sigma training for the North America Division of Starwood Hotels and Resorts. She is responsible for the design, development and delivery of Six Sigma training across North America. She joined Starwood in 2005 as a member of the Global Six Sigma Training team after a long career at General Electric where she held responsibility for Six Sigma training development and delivery for several GE Capital businesses from the inception of GE's Six Sigma initiative. Lisa is a graduate of Vassar College.

Karen Detjen

Karen Detjen works as a digital writer, content strategist and information architect in Boston, Massachusetts. She earned a BA in English with emphasis in fiction writing from Stanford University and an MBA with a marketing concentration from Boston University.

Robin B. DiPietro

Dr. Robin B. DiPietro an associate professor at the University of South Carolina in the Hotel, Restaurant and Tourism Management program. She has 20 years of experience with chain restaurants in the operations, human resources and training areas. She has research interests in human resources issues inherent in hospitality operations including motivation, employee retention and staffing issues.

Jack Dziamba

Jack Dziamba is an attorney and adjunct professor of Ethics in the Hospitality Industry in the School of Hospitality at Boston University. He received his JD Degree from The University of Connecticut School of Law and his BA Degree from Southern Connecticut State University.

Julie Elder

Julie Elder is a licensed and registered dietitian. She graduated from Framingham State University's Food and Nutrition coordinated program and earned a Masters of Business from Northeastern University. Prior to working for Brigham and Women's Hospital, she held positions as a technical Program and Project Manager for Computrition, Wang Healthcare, and Smartmouth Technologies. In each position, she developed applications to assist dietitians and medical professionals perform their tasks.

Gregg Fontecchio

Gregg Fontecchio is the Director of Food Service for Restaurant Associates at the Museum of Fine Arts, Boston. Since November 2006, Gregg has been in charge of the four retail food outlets and catering for the museum. In 1987 Gregg Graduated from Johnson and Wales University with an associate's degree in culinary arts, in 1988 her graduated with an associate's degree in Pastry Arts. Gregg also graduated the Kurses fer Zuckergestaltung in Bad Ems Germany as a certified instructor.

Thomas W. Galvin

Thomas W. Galvin, FCSI is the President and CEO of the Galvin Design Group, Inc. located in Orlando, Florida. The firm has provided award-wining design and layout for several of the top restaurant, hotel resorts and theme park chains around the world. Galvin Design Group, Inc., unique approach and style illustrate there global processes.

Philip Gibson

Philip Gibson is Associate Professor and Programme Manager for Hospitality and Cruise Management at the University of Plymouth. Prior to this, he held various management positions in hospitality and tourism organisations (including P&O Cruises and P&O Ferries) and was the head of centre for tourism at South Devon College in Torquay. He has a PhD from Exeter University, has completed a number of research projects relating to work placements and has been awarded funding to examine cruise internships. He lectures on management and the cruise industry at both undergraduate and post-graduate levels. In 2007 and 2008 he was visiting faculty at the University of West Indies in Barbados teaching Cruise Tourism. He is the author of Cruise Operations Management, a cruise industry textbook. He is a Teaching Fellow, a Fellow of the Centre for Excellence in Professional Placement Learning and a Fellow of the Institute of Hospitality.

Ben K. Goh

Ben K. Goh is a Professor of Restaurant, Hotel, and Institutional Management at Texas Tech University. His research interests include tourism workforce development and hospitality financial management. He is the coauthor of Category Management:  A Retail and Hospitality Perspective, Prentice Hall (2010).

John Gomes

John Gomes is the Director of Food and Beverage of the Omni La Mansión Del Rio & Mokara Hotel in San Antonio, Texas. He gained more than 20 years of international management experience in all aspects of hotel Food and Beverage.

Curry Hilton

Curry Hilton is a senior pricing analyst at Wiglaf Pricing and an economics lecturer at Elon University. Hilton provides analytical pricing support to consulting opportunities faced by Wiglaf Pricing. At Elon University, Hilton teaches undergraduate courses in intermediate microeconomics, principles of economics, managerial economics, and business statistics.

Zoe J. Y. Ho

Zoe J. Y. Ho is an Assistant Professor in the School of Hospitality Administration at Boston University (BU). Dr. Ho teaches financial accounting and managerial accounting for the hospitality industry.

Bradford T. Hudson

Bradford T. Hudson is Associate Professor of the Practice of Marketing and Business History in the School of Hospitality Administration at Boston University. He holds a Ph.D. in business history from Boston University and a master's degree in services marketing from the School of Hotel Administration at Cornell University.

Jonathan Jaeger

Jonathan Jaeger is a Vice President with Pinnacle Advisory Group, who specializes in asset management and valuation services at the Boston office. He is a graduate of the School of Hospitality Administration at Boston University with a Minor in Business Administration from the School of Management. During his time at Pinnacle, he has conducted financial analysis for a wide range of hotels, restaurants, and clubs throughout the hospitality industry. During 2011, Jonathan joined the adjunct faculty at Boston University instructing the course entitled Hotel Asset Management.

Marjorie Ferree Jones

Marjorie Ferree Jones is an Associate Professor at The Collins College of Hospitality Management at Cal Poly Pomona. She is a certified sommelier and a certified wine educator (CWE). Margie is a board member of the Society of Wine Educators (SWE). Margie has a Ph.D. from Claremont Graduate University and a master's degree in hotel administration from Cornell University. Prior to joining the Collins College faculty, Margie worked as a manager in food & beverage with Four Seasons Hotels & Resorts. She has also worked for VMS Realty, Hyatt Hotels, and RCI, Inc.

Andrew Klebanow

Andrew Klebanow is a Principal at Gaming Market Advisors, a casino consulting firm. He specializes in Marketing Plan and Business Plan Development, Feasibility Analysis, Market Research, Casino Property Analysis and Player Rewards Program Design exclusive to the gaming and hospitality industries. Mr. Klebanow has worked in the hospitality industry since 1975, in casino F&B operations from 1977&8211;1989 and in the fields of marketing and business planning since 1991. He earned a Bachelor of Arts degree at New York University and Masters Degree in Marketing from Cornell University's School of Hotel Administration.

Erdogan Koc

Erdogan Koc is a professor of marketing at Balikesir University, Faculty of Economics and Administrative Sciences, Balikesir Turkey. He has published several research articles in journals like Tourism Management, Journal of Travel and Tourism Marketing, International Journal of Hospitality and Tourism Administration, Total Quality Management and Business Excellence, International Journal of Intercultural Relations, International Journal of Human Resource Management, etc. on the topics of tourism and hospitality marketing and management.

Alexander Koch

Alexander Koch is the Corporate Director of Development & Administration for Eureka Casinos. He has over 10 years of experience in the hospitality industry and, prior to joining Eureka Casinos, served as the Director of Financial Planning & Analysis for Las Vegas Sands' Venetian and Palazzo casino resorts in Las Vegas, NV. Mr. Koch holds an undergraduate degree from Cornell University's School of Hotel Administration and has research interests in casino food and beverage management, the use of technology within gaming environments and their impacts on player perception and profitability, player and employee motivation, and casino marketing.

John Peter Laloganes

John Peter Laloganes is an Assistant Professor at Kendall College in the School of Hospitality Management where he teaches in the Beverage Program. John is an author of two books on the topic of wines, beers and spirits as well as wine and food pairing. He has worked in the food and beverage industry since the mid-1980s and currently consults with Midwest restaurants and related establishments in assisting them to become more successful. As a doctoral degree candidate at Argosy University, his research focus is on measuring the success of learner outcomes between on-line and traditional education in the area of beverage management.

John Lawn

John Lawn is Editor-in-Chief of Food Management magazine and was formerly chief editor of The Foodservice Distributor magazine. He is a recognized authority on a wide range of foodservice issues and is a frequent speaker to industry groups. John holds a BA in English from John Carroll University and has been the recipient of many awards for his writing and photography; they include two Neal Awards, the highest editorial honor in the business press.

Christine Lynn

Christine Lynn, Ph.D. is a professor in the School of Hotel and Restaurant Management at Northern Arizona University.

Roy Madhok

Roy Madhok graduated from Boston University's School of Hospitality Administration. He gained experience in restaurant revenue management with an Australian fast-casual chain. Roy is currently a hotel revenue management professional.

Brian McGuire

Brian McGuire is the Vice President of Hotel Operations and Six Sigma for the North America Division at Starwood Hotels and Resorts. He is responsible for Rooms Operations (Front Office, Housekeeping, Engineering), Sustainability, Six Sigma, Lean Hotel Operations and Kaizen for over 500 hotels in North America. He began his career with Starwood in 2001 as one of the initial members of Starwood's Six Sigma program, and has gone on to work in various hotel and corporate roles before assuming his current role in 2008. Brian is a graduate of Pennsylvania State University.

David Meyers

David Meyers is President of David G. Meyers and Associates, LTD., a Food and Beverage consulting firm providing services and management personnel to the Private Club industry. David possesses previous culinary and general management experiences with highly regarded hotel companies and member-owned clubs prior to current responsibilities. Since 2000, he has operated a firm in his name with offices in Chicago, IL and Austin, TX. Additionally, David is an educator, guest lecturer and presenter at industry forums, newsletter writer and recent inductee into the Culinary Institute of America's "Society of Fellows."

Michelle Minasian

Michelle Minasian is a well seasoned catering and events professional. With incredible professional opportunities serving as the Director of Convention Services at the Concord Resort in New York State, the Director of Catering and Convention Services at the Fairmont Copley Plaza Hotel in Boston, and the Director of Catering at the Four Seasons Hotel in Boston, Michelle has gained invaluable experience and insight into the world of hotel catering management. In 2009, after establishing an excellent career and reputation through her service in hotels, Michelle realized her professional ambitions and started Minasian Events, a full service event planning company in the Boston area.  Outside of work, Michelle enjoys traveling to new places, relaxing at the beach, and spending time with her husband, Minas, and three beautiful children: Adriana, Mardin and Gabriella.

Jay Neal

Dr. Jay Neal is an assistant professor at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston. He received both his bachelor's and master's degrees from the Conrad N. Hilton College. After receiving his BS in Hotel and Restaurant Management, Dr. Neal worked as a general manager and catering director of a successful restaurant chain for 10 years prior to pursuing his advanced degrees. He completed his PhD in Food Microbiology at Texas A&M University. His dissertation topic was the effects of electron beam irradiation and sanitizers in the reduction of pathogens and attachment prevention on spinach. Dr. Neal's research interests include food safety training for non-English speakers, food service systems, post harvest treatments of food products and sensory evaluation. He is a proud member of both IFT and IAFP.

Michael O'Fallon

Michael O'Fallon is an associate professor and serves as the Interim Director of the School of Hospitality, Sport and Recreation Management at James Madison University. Michael received his undergraduate degree in Hotel and Restaurant Administration, an M.B.A, and a Ph.D. in Management from Washington State University. He has managed two Italian restaurants, consulted with Dairy Queen of Montana/North Dakota, and completed a 1-week faculty internship with Hyatt Hotels.

Emily Olson

Emily Olson earned a Master's of Liberal Arts in Gastronomy from Boston University. She holds an Associate's of Applied Science in Culinary Arts from Kendall College and a Bachelor's of Business Administration in Marketing and Economics from the University of Memphis. Her interests include food and wine marketing, design, and communications. She is a chef instructor, writer, and recipe tester.

Michael Oshins

Michael Oshins is an Associate Professor of the Practice at Boston University School of Hospitality. In addition to teaching hospitality technology for over two decades at BU, Dr. Oshins has researched and taught about leadership, service quality and customer service in the hospitality field.

Daniel Parmet

Daniel Parmet is a pricing analyst II at OfficeMax. Parmet completed his MBA at DePaul Kellstadt in Marketing Strategy and Planning as well as Leadership and Change Management. He has his BA from North Central College in Economics.

Madeleine Pullman

Madeleine (Mellie) Pullman is the Willamette Industries Professor of Supply Chain Management at Portland State University. Her major research interests include sustainability and supply chain management, sustainable food and beverage supply chains, and experiential service design. In addition to authoring several books on Food Supply Chain Management, Sustainable Supply Chain Management, Restaurant Design, and Service Operations, her articles have appeared in various journals and periodicals including Journal of Operations Management, Decision Sciences, Production and Operations Management, European Journal of Operations Research, Journal of Supply Chain Management, Journal of Service Research, International Journal of Service Industry Management, Cornell Hotel and Restaurant Administration Quarterly, Omega, Journal of Product Innovation Management, and Journal of Management Inquiry.

Karen Purdy-Reilly

Karen Purdy-Reilly is a graduate of Framingham State University's Food and Nutrition coordinated program. She is a Registered Dietitian with over 20 years of experience in the Healthcare Foodservice industry. She has been a Hospital Foodservice Director for the past 12 years in an Academic Medical Center, overseeing meals for patients and staff.

Wallace L. Rande

Wallace L. Rande, Ed.D., is an associate professor at the School of Hotel and Restaurant Management at Northern Arizona University. He has held several chef and kitchen management positions with Marriott Hotels, Gilbert Robinsons and private restaurants and clubs. He has help set-up, and manage bars in restaurants and hotels, as well as teaching at Johnson and Wales University's Culinary Arts Division before accepting his position at NAU. He also works as a secret shopper and hospitality consultant.

Dennis Reynolds

Dennis Reynolds is the Wine Business Management Director and Ivar Haglund Endowed Chair of Hospitality Management at the Washington State University School of Hospitality Business Management. Prior to joining WSU's College of Business, Dr. Reynolds was the J. Thomas Clark Professor of Entrepreneurship and Personal Enterprise at the Cornell University School of Hotel Administration.

Kristen Richards

Kristen Richards graduated from Boston University in May of 2012 with a Master's of Liberal Arts with a focus on Gastronomy. There, she dedicated much of her time to the study of food and foodways, and what role they play in various cultures. Previously, she received Bachelor's of Science in Hospitality Administration in 2007, also from Boston University. Kristen has spent much of her professional life working in restaurants, both front of the house and back, and at The Country Club in Brookline, Massachusetts where she would regularly help carry out events. Her interests include the study of food and its function in culture, sociology, and history. She is a writer, volunteer chef instructor, and advocate for food justice. 

Stephani K. A. Robson

Stephani K. A. Robson, PhD, is a Senior Lecturer in Hospitality Facilities Management, Planning and Design at Cornell University. She worked for several years in restaurants and retail food operations in her native Canada before attending Cornell University's School of Hotel Administration, graduating with a B.Sc. in 1988. As a professional foodservice designer, she has designed kitchen and dining facilities for restaurants, food courts, hotels, airports, hospitals, universities, and catering halls. Returning to academia in 1993, Dr. Robson earned M.S. and PhD degrees from Cornell University with research focusing on how environments affect preferences and behavior in hospitality settings. She is a specialist in restaurant design psychology and has presented and published her research in a wide range of industry and academic forums around the world.

Kristin V. Rohlfs

Kristin V. Rohlfs is a Rochester, NY-based independent consultant and researcher. She holds a PhD in Service Operations Management and an MMH from the School of Hotel Administration at Cornell University, as well as a BBA in Business Honors and Finance from The University of Texas at Austin. Her research interests have focused on small-business application of operations management and revenue management, customer reactions to revenue management practices, and incorporating space into revenue management decisions.

David Ruger

David Ruger is a seasoned hospitality professional with consulting and operations experience. Currently, he serves as a manager in the development/acquisitions group at Aimbridge Hospitality. At Aimbridge, Mr. Ruger underwrites and sources deals for potential acquisitions and third-party management. When evaluating potential hotel acquisitions, David works to identify potential conversion and strategic repositioning opportunities. Prior to Aimbridge, David worked at Capital Hotel Management (CHM) outside of Boston Massachusetts and Hospitality Valuation Services (HVS) in San Francisco.

Heather Rule

 

Christine Seible

Christine Seible is a candidate for a Master's of Liberal Arts in Gastronomy from Boston University. She holds a Bachelor's of Science in International Business from Palm Beach Atlantic University. Her interests include culinary tourism, food and wine marketing and small-business development.

Weonhee Anne Shin

Weonhee Anne Shin earned a BS in Hospitality Administration from Boston University.  She was an Account Manager for Marriott Hotels and previously worked at Omni Hotels, Starwood Hotels and Resorts, and Hotel Commonwealth.  She resides in Boston with her husband and two sons and is a stay at home mom. 

Sujata Sirsat

Dr. Sujata Sirsat graduated in December 2010 with a doctorate in Poultry Science from the University of Arkansas, Fayetteville, AR. Her Ph.D. work involved investigating novel and natural post-harvest interventions against Salmonella Typhimurium. Sirsat joined Dr. Jay Neal's team at the University of Houston in February 2011 as a research faculty member. She writes grant proposals, develops research plans, and mentors students in the laboratory. She has been teaching a new cross-listed honors Food Safety and Microbiology course since Spring 2012.

Tim J. Smith

Tim J. Smith is the managing principal at Wiglaf Pricing and an adjunct professor of marketing and economics at DePaul University. At Wiglaf Pricing, Smith provides strategic pricing support for entrepreneurial and globally established firms in business and consumer markets. At DePaul University, Smith teaches undergraduate and graduate courses in marketing, economics, and pricing strategy.

Michael Staub

Michael Staub has been involved in the restaurant industry in the Boston area since 1978. He currently directs a small consulting company, Group M Inc, providing pro-forma and operational services to start up and existing restaurants and other food service operators. He trained as a cook in the early 80's, received an MBA in '88 from Boston College. Clients have included some of Boston's most visible and successful restaurants. Group M receives referrals from bankers, brokers, lawyers and restaurant industry associates who require a unique blend of restaurant operational knowledge with a firm understanding of accounting, financing and lease negotiation. He has been involved in over 40 restaurant projects involving start-ups, relocation and expansion for independents and multi-units. He also receives assignments from landlords and real estate developers for analysis and due diligence reviews of tenants.

Peter Szende

Dr. Peter Szende gained over 25 years of management experience in the hospitality industry both in Europe and North America. He joined the Boston University School of Hospitality Administration as an assistant professor in 2003. He was promoted to associate professor of the practice in 2010.

Joseph Thibert

Joseph Thibert serves as President of PMT Development, Inc., advising growth companies on strategies, business development, mergers and acquisitions, and real estate. Joe is the founder and former president of Cafco Development, Inc. where he successfully led the opening of over 200 unique restaurant, hotel, and nightclub projects. He is considered an expert in "concept to opening day" in the restaurant business. Joe is a Corporate Director for many privately held companies and has received the prestigious "Director Education Certificate" from the National Association of Corporate Directors. He received his B.S. in Management from Babson College.

Andrew Walls

Andrew Walls is an Assistant Professor in San Francisco State University's department of Hospitality and Tourism Management. Dr. Walls earned his PhD from the University of Central Florida's Rosen College of Hospitality Management, and his research interests focus on consumer behavior, sales, marketing, and the consumer experience.

Daniel Winans

Daniel Winans, M.S., is a Lecturer at the University of New Hampshire (UNH) within the Hospitality Management program offered through the Whittemore School of Business. He is also the Director for the EcoGastronomy Dual Major, which is designed to integrate three broad fields of study and practice: sustainable agriculture, regional cuisine and hospitality management, and nutrition.

Sybil Yang

Sybil Yang is an Assistant Professor at San Francisco State University's College of Business, in the department of Hospitality and Tourism Management. She was also a faculty member at the Culinary Institute of America where she taught Menu Development and Financial Management. Her graduate studies were completed at Cornell University's School of Hotel Administration, where her research is on menu development and consumer behavior. Her menu-development research has been cited by the New York Times, Wall Street Journal, and Nation's Restaurant News.

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