What do you teach at the CIA?
I currently teach Foodservice Management; Intraventure Critque, Analysis, and Evaluation; and Business Planning. In these courses, I expose students to advanced principles of management, analysis and evaluation of a quick-service operation that they plan and execute, and the development of a business plan that can be used with minimal modification for actual implementation.
What do you like best about being on the CIA campus?
The sheer talent at the CIA is astounding. I have worked throughout the U.S. in this industry and I have never encountered one location with so many talented individuals—hospitality professionals, education professionals, tradespeople, and dedicated staff. The New York campus is remarkable!
What do you want students to remember after graduation?
I have devoted my entire career to the hospitality industry. Jobs are plentiful and if you are dedicated, you can have a fruitful career for life. The industry is so diverse that you can travel the world, work in a multitude of different establishments and/or segments of the industry, and truly experience the wonders of the world!
Do you stay in touch with students you’ve taught over the years?
I love to visit our alumni and keep in contact with them; in fact, I use social media for this. I am always so proud of our alumni, and to see how they have grown is the utmost reward.
EdD, Nova Southeastern University, Ft. Lauderdale, FL. MS, BS, Rochester Institute of Technology, Rochester, NY. AAS, Sullivan County Community College, Loch Sheldrake, NY. Roderick Institute Hospitality Skills Training Program. Certified TIPS Trainer.
Corporate Director of Food and Beverage, GEM Hospitality Group, Long Branch, NJ. General Manager, Ramada Hotel, Williamsburg, VA; Carradoc Hall Hotel, Leesburg, VA. Resident Manager, Radisson Plaza Lord Baltimore Hotel, Baltimore. Director of Food and Beverage, The Chase Park Plaza Hotel, St. Louis; Radisson Plaza Lord Baltimore Hotel, Baltimore; College Station Hilton and Conference Center, College Station, TX; Marriott Hotel Galleria, Houston. Catering Director, Marriott Hotel Galleria, Houston. Catering Manager, Marriott Hotel Astrodome, Houston. Catering Services Manager, Marriott Hotel, Bethesda, MD.
First Place, R. T. French Co. National Recipe Contest, 1980. Member: Hospitality Advisory Committee, Sullivan County Community College. National Restaurant Association. Council on Hotel, Restaurant, and Institutional Education. Hospitality Educators of the Mid-Atlantic Region.