Ning-Kuang Chuang, Ph.DAssociate Professor 300d White Hall
Area: FLA - HMnchuang@kent.edu
Ning-Kuang Chuang received a Bachelor's degree in Hospitality Management from Purdue University, a Master's degree in Foodservice and Food Studies from New York University, and a Doctoral degree in Hospitality Administration from Texas Tech University. She joined Kent State University in Fall 2005 and teaches both undergraduate and graduate courses such as Lodging Operations, Hotel Convention Sales, Food Production Management, HM Leadership and Organizational Behavior, Current Issues in Hospitality and Tourism Management, etc. Prior to beginning her doctoral study, she was employed at the Southern Taiwan University of Technology and Chung-Hwa University as an instructor and program coordinator in the Hospitality and Tourism Management Department. Her previous industrial experience includes working as an opening team member and executive assistant at a five star international hotel in Taiwan and an assistant to cost controller at the World Trade Center in New York City. Ning-Kuang's general area of research inquiry is career and professional development for both hospitality students and professionals. Her research has been published in top tier peer-reviewed journals such as Journal of Travel and Tourism Research, International Journal of Contemporary Hospitality Management, Journal of Hospitality and Tourism Education, Journal of Human Resources in Hospitality and Tourism, and Asia Pacific Journal of Tourism Research.
Rhonda Hammond, Ph.D.Assistant Professor 316 White Hall
Area: FLA - HMrkhammond@kent.edu
Rhonda Hammond received her Ph.D. in Hospitality Administration from Texas Tech University in 2010 where she taught Beverage Management courses in the Restaurant, Hotel, and Institutional Management degree program while serving as a research assistant supporting the Texas Wine Marketing Research Institute. Rhonda joined Kent State University in Fall 2010 as an Assistant Professor in Hospitality Management and is teaching undergraduate courses in Hospitality Human Resources Management and Facility Layout and Design of Foodservice Operations. Building on her culinary background, foodservice experience, and passion for food and wine pairing education, Rhonda has acquired a great deal of knowledge of the hospitality industry during her graduate studies with a specific focus in foodservice and beverage management. Much of her research and additional training is concentrated around the Millennial generation both as students and consumers. Her dissertation work is focused on marketing applications used to improve restaurant wine service pertaining to the Millennial consumer. Her research has been published in journals such as the Journal of Foodservice Business Research, Journal of Foodservice, and The Journal of Culinary Science and Technology.
Rob HeimanAssistant Professor 100 Nixson Hall
Area: FLA - HMrheiman@kent.edu
I received a Bachelor of Science Degree in Hotel and Restaurant management, with a minor in Business Administration from the University of Wisconsin-Stout in 1972. Continuing my education was a high priority, while retaining industry positions in the management of food and beverage operations, as well as food sales and distribution, and hotel sales operations. I completed my business education state certification at Cleveland State University. While teaching classes at Cuyahoga Community College, I commenced pursuit of my Master Degree at the University of Akron. I also held the position of instructor in the Hospitality Management program at the University of Akron where I completed my Master of Business Administration-Marketing. In 1983, I began my tenure-track position at Kent State in the Hospitality Management academic program. My research interests and teaching focuses have been in the area of industry/academic relationships, and the integration of theoretical applications they relate to operations in the Hospitality industry.
Mr. Edward HoeglerLecturer 328 White Hall
Area: FLA - HMehoegler@kent.edu
Chef Ed Hoegler, a native of Northeast Ohio, has taken advantage of many opportunities to broaden his horizons, both in the kitchen and out. While studying at Johnson & Wales University Providence campus and accomplishing degrees in Culinary Arts, Foodservice Education, as well as a Masters in Computer Education, Ed collaborated with chefs from all over the world exchanging recipes and techniques from China, Germany, and Russia. He then put his talents to use in the real world and in higher education. For several years, Ed worked with ManorCare Corp where he traveled around the United States getting to know the local cuisine of countless towns in over forty states. After acting as General Manager for various restaurants, university dining facilities, and country clubs, he went on to use his acquired knowledge and skills as a full-time faculty member for the Hospitality Management program at Kent State University. Chef Ed teaches various seminars in etiquette and equal opportunity employment. With the aid of Chef Ed, Kent State’s professional student organizations PCMA and CMAA have raised 10’s of thousands of Dollars. He is also a founding faculty member for The Campus Kitchens Project at Kent State University, (a volunteer organization that repurposes underutilized food) for which he won a “Faculty of the Year Spirit of Serve Award” . As a classically trained French chef with German and Italian heritage, Ed is inspired by the flavors of New England where he learned his craft, as well as the American Southwest, which brings a diverse flair to every dish he makes.
Ju Yup (Jay) Lee, Ph.D.Assistant Professor 316 White hall
Area: FLA - HMjlee89@kent.edu
Ju Yup (Jay) Lee earned his Ph.D. in Hospitality Management from Iowa State University and joined the Kent State University Faculty in 2012. Prior to pursuing his doctoral degree, he received his culinary art degree at the Culinary Institute of America in New York and served as a member of menu development at fine dining restaurants in New York and Chicago. His experience in the foodservice industry includes kitchen operation, food safety and sanitation, restaurant consulting, front-of-the-house service, and revenue management. These experiences have prepared him to be a prospective researcher and educator. As an individual with a strong background in foodservice management, Lee taught Fine Dining Management, Fundamental Culinary Skill Development, and Quantity Food Production and Service Management Experience while obtaining his doctoral degree. Currently, he is teaching Sanitation and Safety Principles and Practices, Hospitality Marketing, Food Production and Service Management, Lodging Operations and Management and other hospitality related subjects at Kent State University. His research interests include foodservice management, food safety and sanitation, marketing, and hospitality education. His research has been published in International Journal of Hospitality Management, Journal of Hospitality and Tourism Research, and Journal of Food Service.
Swathi Ravichandran, MBA, PhDAssistant Professor 300 A White Hall
Area: FLA - HMsravicha@kent.edu
Swathi Ravichandran received an MBA in Marketing in 2002 and a PhD in Foodservice and Lodging Management in 2005 from Iowa State University. She joined Kent State University in Fall 2005 as an Assistant Professor in Hospitality Management. She teaches a variety of courses at Kent State University (KSU) including Hospitality Meetings Management, Strategic Lodging Management, Human Resources Management and Marketing in the Hospitality Industry, and Legal Issues in the Hospitality Industry. She started the KSU chapter of Professional Convention Management Association (PCMA) in the Hospitality Management program and serves as faculty advisor for a group of dedicated, passionate, hard working students interested in pursuing a career in the meeting and event planning industry. Her research has been published in prestigious peer-reviewed journals such as Journal of Foodservice Business Research, International Journal of Contemporary Hospitality Management, Journal of Travel and Tourism Research, Journal of Hospitality and Tourism Education, and Journal of Human Resources in Hospitality and Tourism.
Barbara Scheule, Ph.DAssociate Professor 316 White Hall
Area: FLA - HMbscheule@kent.edu
Doctoral and Master of Science degrees were completed at Kansas State University in Hospitality Management & Institutional Food Service Management. A dietetic internship was completed at the University of Oregon Health Sciences Center. The Bachelor of Science degree was completed at the University of Nebraska with dual majors in (1) Human Nutrition and Foodservice Management and (2) Education and Family Resources. Prior to joining the Kent State University faculty, was a manager for 16 years in a University Dining Services known for "from scratch" food preparation and award winning special events and menus. Is the faculty advisor for the Student Chapter of Club Managers Association of America and teach classes on food study, foodservice management, hospitality service quality, professionalism in hospitality management, and research seminar. My research interests include food safety education, management of quality and consumer satisfaction, effectiveness of employee development programs, school foodservice management, and educational issues related to hospitality education.