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| E-mail: molterk@purdue.edu |
| Phone: (765)
494-4732 |
| Fax: (765) 494-0327 |
| Office: Stone Hall, Room 140 |
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Biography
Education
Courses Taught
Professional Experience
Professional Activities
Previous Community Activities
BIOGRAPHY
Keith Molter has been involved in the foodservice and hospitality industry his entire life, beginning with his first restaurant job at the age of 16. His role as the Foodservice Director and Graduate Instructor in the Department of Hospitality & Tourism Management allows him to combine two of his passions: teaching and foodservice management. Mr. Molter is responsible for the daily operations of the HTM Café and the John Purdue Room as well as the on and off-site catering operation. He enjoys teaching all aspects of foodservice management including customer service, procurement, quantity food production, training, problem-solving, and more. In the sophomore level HTM 291 laboratory, he has implemented a successful and highly popular International Lunch series each semester. Other areas of interest include career and technical education, school-to-work and outside of HTM he is a foodservice consultant for V/Gladieux Enterprises, Inc., the official foodservice management vendor for Purdue Athletics at the Ross-Ade Pavilion and luxury suites.
EDUCATION
- M.S., Purdue University, Restaurant, Hotel and Institutional Management, May 1989
- B.A., Purdue University, Political Science, May 1976
- B.A., Purdue University, History, May 1976
COURSES TAUGHT
- HTM 291, Quantity Food Production & Service
- HTM 291L, Quantity Food Production & Service Laboratory
- HTM 311, Procurement Management for Foodservice
- RHIT 312, Human Resource Management
- RHIT 322, Facilities Management
- HTM 492L, Advanced Foodservice Management Laboratory
- SPV 375, Training the Trainer
PROFESSIONAL EXPERIENCE
- Purdue University, Dept. of Hospitality and Tourism Management, West Lafayette, IN, August 1993 -Present
Foodservice Director and Graduate Instructor
- V/Gladiuex Enterprises, Inc. the official foodservice provider for Purdue University’s Intercollegiate Athletics, West Lafayette, IN., July 1996-Present
Food & Beverage Consultant
- Purdue University, Dept. of Hospitality and Tourism Management, West Lafayette, IN, January 1989-August 1993
Graduate Teaching Assistant
- Sheraton University Inn/University Inn, West Lafayette, IN., August 1989 - May 1996
Director of Human Resources Interim Food & Beverage Director
- Purdue University, Department of Supervision, West Lafayette, IN., August 1986 - May 1988
Adjunct Professor
- Consolidated Specialty Restaurants, Inc. Jeremiah Sweeney’s, Lafayette, IN., May 1986 - October 1988
Foodservice Manager
- Purdue University, Department of Restaurant, Hotel & Institutional Management., August 1984 - May 1986
Foodservice Manager
- Digby’s Restaurant, Lafayette, IN., December 1980 - August 1984
General Manager
- Howard Johnson’s, Lafayette, IN., August 1979 - August 1980
Assistant Executive Chef
- Ramada Inn, Lafayette, IN., July 1975 - February 1979
Food & Beverage Manager
PROFESSIONAL ACTIVITIES
- 2004, Foodservice Consultant, U.S. Senior Open; Toledo, OH.
- 2004- present Member, HTM new building committee, Purdue University, W. Lafayette, IN
- 2003, Foodservice Consultant, Julian Center, Indianapolis, IN.
- 2001, Kitchen layout and design consultant, Ross-Ade Pavilion, West Lafayette, IN.
- 1996, Consultant for Heisei Japanese Restaurant, West Lafayette, IN.
- 1990, Site Analysis Consultant, Scott’s Restaurant, Columbia City, IN.
PREVIOUS COMMUNITY ACTIVITIES
- Lafayette Chamber of Commerce
- Indiana Restaurant Association
- Downtown Business Association
- Purdue Alumni Association
- Lafayette Country Club
- Restaurant Hotel & Institutional Management Society
- Digby Open Golf Tournament (President)
- United Way’s “Celebration Behind Bars” fundraiser (Director)
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