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Research interests: Hospitality and Tourism Education and Assessment,
Entrepreneurship, Culinary Arts, Food Safety, and Statistical Methods |
| E-mail: rroberso@purdue.edu |
| Phone: (765) 496-2056 |
| Fax: (765) 494-0327 |
| Office: Stone Hall, 156 |
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Biography
Education
Professional Certification
Courses Taught
Recent Research and Publications
Scholarships and Grants
Professional Affiliations
BIOGRAPHY
Richard Roberson Jr., a Clinical Instructor of Hospitality and Tourism Management, received his bachelor’s degree in Philosophy at Valdosta State University, Georgia. He went on to undertake a chef’s apprenticeship at the Cloister, a five star resort on Sea Island Georgia. After completing his training under the late Chef Franz Buck, Mr. Roberson undertook chef’s positions at many other fine resorts including the Wigwam in Litchfield Park, Arizona, Jackson Lake Lodge in Moran, Wyoming and Glacier National Park. Mr. Roberson also owned and operated his own catering business with his wife in Atlanta, Georgia.
Richard received a Masters degree from Purdue University in 2003. In 2007, he moved to Eastern Michigan University as an Assistant Professor, returning to Purdue in 2009. He is currently the instructor for HTM 492 and HTM 492L, a foodservice capstone course offering students the opportunity to experience hands on practice in a wide range of managerial skills and techniques that are associated with the duties of a hospitality operations manager.
EDUCATION
- ABD Purdue University, Hospitality and Tourism Management, Expected Graduation - Dec. 2009
- MA Purdue University, Hospitality and Tourism Management, 2003
- BA Purdue University, Hospitality and Tourism Management, 1992
PROFESSIONAL CERTIFICATION
- Master Sommelier Level I, Court of the Master Sommelier
- ServSafe Alcohol, Indiana Alcohol and Tobacco Commission
- ServSafe Certified, National Restaurant Association
COURSES TAUGHT
- HTM 19100 (Sanitation and Health in Foodservice, Lodging, and Tourism)
- HTM 49200 (Advanced Food Management)
- HTM 49200L (Advanced Food Management Labs)
RECENT RESEARCH AND PUBLICATIONS
Conference Proceedings
- Roberson, R.D., Almanza, B., Binkley, M., Ismail, J., & Nelson, D. (2005). Safe handling of home delivered meals to older Americans in a mid-western State. The Tenth Annual Graduate Education and Graduate Students Research Conference in Hospitality and Tourism: Vol. 10. Advances in hospitality and tourism research. Myrtle Beach, South Carolina.
- Kalkstein-Silkes, C. & Roberson, R. (2005). Benchmarking capstone food Service Courses in Hospitality Education Programs. The 2005 International Hospitality and Tourism Virtual Conference. Strathclyde, Scotland.
- Roberson, R.D., Almanza, B., Binkley, M., & Ismail, J. (2003). The influence of foodservice operation type on health inspection scores. The Eighth Annual Graduate Education and Graduate Students Research Conference in Hospitality and Tourism: Vol. 8. Advances in hospitality and tourism research (pp. 584-588). Las Vegas, Nevada.
Research in Progress
- Roberson, R. (2009). Standard for assessment in hospitality and tourism management education. The Journal of Hospitality and Tourism Education
- Roberson, R.D., Kalkstein-Silkes, C. & Perry, N. (2009). Capstone courses in hospitality and tourism education. The Journal of Hospitality and Tourism Education.
SCHOLARSHIPS AND GRANTS
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Graduate student travel award-department of Hospitality and Tourism Management, Purdue University (2005)
- Community engagement for Purdue students’ grant program, Purdue University (2004)
- Graduate student travel award –department of Hospitality and Tourism Management, Purdue University (2003)
PROFESSIONAL AFFILIATIONS
- Certified Sommelier-International Court of Master Sommeliers
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Certified Food Safety Manager- National Registry of Food Safety Professionals
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Certified Serve Safe Instructor- National Restaurant Association Education Foundation
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Certified Culinarian- American Culinary Federation
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Member of the International Council on Hotel, Restaurant, and Institutional Education
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