Barbara Campbell is an associate professor of Business Management at CIA, where she developed and teaches the core courses for the Bachelor of Business Administration (BBA) in Food Business Leadership program in the Food Business School, a fully asynchronous online curriculum. She also teaches courses in CIA’s School of Graduate Studies.
Over the course of her teaching career, Campbell has taught many upper-level business and management courses, including Food Business Leadership; Leadership and Ethics; Business Planning; Organizational Behavior; Advanced Operations; Food Business Leadership Project 1 and 2; Human Resource Management; Intraventure Critique, Analysis, and Evaluation; Advanced Principles of Service Management; Contemporary Topics in Food and Beverage; Research Methods; and Principles of Menus and Managing Profitability.
She developed the management modules with CIA Consulting for ProChef Level III Certification and serves as chairperson of the Standard VII Middle States Accreditation Team for 2023–2025.
Campbell came to CIA with more than 25 years in the food business industry, where she was involved in mentoring, training and development, restaurant operations, restaurant leadership training, food safety, P&L analysis, product implementation, and restaurant openings.
Today, she is a subject matter expert for the National Restaurant Educational Foundation ServSafe Exam: Prostart Exam as well as a member of the ServSafe® Manager 8th and 9th Editions Course Book development team. Additionally, she is a subject matter expert for the Senior Professional in Human Resources (SPHR) certification exam for HRCI.
Campbell holds a master’s degree in Adult Education from Buffalo University, a bachelor’s degree in Biology and Chemistry from Excelsior University, and an associate degree in Biology and Chemistry from Columbia-Green Community College. While earning her master’s, she was an active member of Kappa Delta Pi.
In addition, she holds the following professional certifications: SPHR from HRCI, Society Human Resources Management Senior Certified Professional (SHRM-SCP) from SHRM, Business Ethics Certificate (from HRCI), Certified Menu Research and Development Professional (CMRDP), Certified Hospitality Educator (CHE), Certified ServSafe Instructor and Proctor, and an AI Certificate (from Course Hero’s AI Academy).
Her continuous professional development includes the following seminars and conferences: Harvard Business Review Case Writing, Teaching with Cases, Online Instruction, and Use of AI in the classroom.