Teaching

Preparing the next generation of hospitality leaders.

At the University of South Alabama, I teach courses where industry experience meets research insight — designed to develop graduates who lead with both competence and care.

Philosophy

A classroom that earns its hour.

Industry-relevant

Concepts are anchored in the operational realities students will meet on day one of their careers.

Inclusive & dynamic

Classrooms designed for participation across backgrounds, learning styles and aspirations.

Genuinely curious

I teach what I love. Enthusiasm for the material is the most underrated teaching tool there is.

Course

Selected courses.

UNIVERSITY OF SOUTH ALABAMA

HTM 490

AI in Service Delivery

  • Examines how artificial intelligence, machine learning, and robotics are transforming service delivery across industries, with emphasis on hospitality, tourism, and event management.
  • Introduces students to strategic applications of AI in service quality, marketing analytics, customer experience design, and operational performance.
  • Develops students’ ability to evaluate human–robot interaction, automation strategies, and data-driven decision-making within dynamic service environments.

HTM 362

Hospitality Information Systems

  • Examines the foundational concepts, theories, and applications of information technology in hospitality and tourism, emphasizing how digital tools shape organizational performance.
  • Explores core technology environments, including computing basics, networks, e-commerce, digital marketing, restaurant and hotel management systems, and global distribution platforms.
  • Develops students’ analytical abilities by applying technology-driven strategies to real-world operational and marketing challenges across hospitality sectors.How emerging technologies from AI to robotics reshape the guest experience.

HTM 382

Digital Marketing in Hospitality and Tourism

  • Introduces students to the foundational principles, frameworks, and strategic applications of digital marketing within hospitality and tourism.
  • Examines the digital marketing environment and guides students in analyzing consumer behavior, competitive landscapes, and channel dynamics to inform strategic decision-making.
  • Develops students’ analytical abilities through real-world problem-solving, engaging them in evaluating digital strategies, assessing platform effectiveness, and applying industry tools to enhance customer engagement and brand positioning.

HTM 330

Cruise Operations Management

  • Introduces students to the global cruise market, examining the historical evolution, organizational structure, and rapid growth of the cruise sector.
  • Explores the operational systems that enable cruise ships to function as “floating resorts,” including guest services, itinerary design, maritime regulations, environmental considerations, and onboard departmental roles.
  • Develops students’ ability to evaluate strategic management and marketing practices unique to the cruise industry, with emphasis on consumer segmentation, destination development, and economic drivers.

HTM 455

Advanced Meetings, Incentives, Conventions, Events

  • Introduces students to the global cruise market, examining the historical evolution, organizational structure, and rapid growth of the cruise sector.
  • Explores the operational systems that enable cruise ships to function as “floating resorts,” including guest services, itinerary design, maritime regulations, environmental considerations, and onboard departmental roles.
  • Develops students’ ability to evaluate strategic management and marketing practices unique to the cruise industry, with emphasis on consumer segmentation, destination development, and economic drivers.

HTM 210

Food & Beverage Service Management

  • Introduces students to the foundations of food and beverage operations by examining the industry’s historical evolution, core service principles, and contemporary operational practices.
  • Guides students through essential managerial functions, including staffing, cost control, menu design, quality assurance, and sanitation, while emphasizing how these elements integrate to create cohesive and profitable operations.
  • Develops students’ ability to apply industry standards for food safety, service excellence, and workplace procedures, fostering competence in delivering high-quality customer experiences

HTM 310

Global Leadership

  • Examines foundational and advanced leadership theories within the hospitality context, emphasizing strategic thinking, global awareness, and cross-cultural competence.
  • Introduces students to key strategic management frameworks,such as vision and mission development, competitive analysis, resource-based theory, and international strategy.
  • Develops students’ decision-making, problem-solving, and communication skills through case studies, role-playing, scenario-based exercises, and reflective learning focused on leading diverse teams in dynamic service environments

HTM 435

Quality Service Management

  • Prepares students with the knowledge and skills to understand, evaluate, and refine the principles of guest‑service management within hospitality organizations.
  • Explores foundational theories and concepts of service excellence, with a focus on identifying and addressing customer preferences to deliver value.
  • Guides students through the systematic design of effective service delivery systems and the creation of high‑quality service environments that consistently meet and exceed guest expectations.
    § Incorporates writing‑intensive assignments to develop critical thinking and professional communication skills in the context of service quality management. 

HTM 396

Career Planning

  • Provides a framework for conducting a comprehensive “good‑fit” analysis, aligning career and employer choices with self‑assessment insights.
  • Guides the identification of competency gaps and the development of a targeted professional development plan.
  • Builds professional communication skills through creation and refinement of resumes, cover letters, and thank‑you letters.
  • Prepares the students for successful job interviews and networking via mock interviews, industry‑professional conversations, and guest‑speaker reflections

CENTRAL WASHINGTON UNIVERSITY

HTE 201

Introduction to Hospitality, Tourism, and Event Management.

  • Provides a comprehensive overview of the foundational elements in hospitality, tourism, and event operations.
  • Explores the nature, scope, and significance of these industries across local, regional, and international contexts.
  • Introduces students to key management challenges and considerations unique to hospitality, tourism, and event operations.
    § Offers insights into the interconnectedness of these fields and their impact on the global economy.

HTM 202

Food and Beverage Operations

  • Features a hands-on food lab experience where students apply culinary skills and operational concepts in a practical setting, simulating real-world food and beverage scenarios.
  • Introduces students to the dynamic world of food and beverage operations within the hospitality industry.
  • Examines the core components of successful food and beverage establishments, focusing on how these elements integrate to create thriving restaurant operations.
  • Emphasizes industry standards for food and beverage service, with a strong focus on enhancing the guest experience and exceeding customer expectations.

HTM 303

Hospitality Leadership

  • Focuses on the critical principles and best practices that underpin effective leadership and management in the hospitality field.
  • Combines theoretical frameworks with best practices in key areas such as employee empowerment, expectation setting, and performance benchmarking.
  • Addresses the complexities of globalization and cross-cultural communication, equipping students with the skills needed to navigate these challenges.

HTM 230

Program and Event Budgeting

  • Introduces the essential terminology, processes, and formats used in budgeting for events and programs.
  • Covers the preparation and management of basic budgets, focusing on practical applications within the hospitality and events industries.
  • Provides students with the foundational skills necessary to create, analyze, and adjust budgets effectively for various events and programs.
  • Focuses on the critical role of budgeting in achieving the financial objectives of events and program operations.

UNIVERSITY OF CENTRAL FLORIDA

HFT 4295

Leadership and Strategic Management

  •  Develops an engaging curriculum exploring leadership theories, strategic planning, and hospitality industry applications.
  • Facilitates dynamic learning environments through lectures, case studies, and group discussions.
  • Implements balanced assessment methods including class participation, quizzes, assignments, presentations, and course projects.
  •  Provides timely and constructive feedback through multiple channels to support student progress and learning outcomes.

HFT 2401

Hospitality Industry Financial Accounting

  •  Develops students’ foundational understanding of financial accounting, with emphasis on hospitality industry accounting concepts and procedures used in hotels, restaurants, and country clubs.
  • Conducts review sessions and provides supplementary instruction on key accounting concepts, including balance sheets, income statements, and cash flow statements, tailored to hospitality contexts.
  • Monitors student progress and provides timely feedback to help students stay on track and achieve their academic goals in financial accounting.
  • Provides individualized support and tutoring, addressing specific questions and enhancing students’ comprehension of complex accounting topics.
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