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Richard Ghiselli, PhD

Research Interests

Operational Analysis, Foodservice Operations, Workplace Behaviors & Turnover

Biography

Dr. Ghiselli received his PhD in Restaurant, Hotel, Institutional and Tourism Management at Purdue University. He taught briefly at Northern Illinois University before returning to Purdue. While at Purdue he taught a number of courses (see below), and served as the associate department head. He went to Oklahoma State University to become the Director of the School of Hotel & Restaurant Administration. Subsequently he returned to Purdue, and is currently the Department Head of HTM.

He has ten years of industry experience primarily in commercial restaurant management, and private club management, but he has also spent time as a chef.

Education

  • PhD, Purdue University, West Lafayette, IN,†(Restaurant, Hotel, Institutional and Tourism†Management)†
  • MS, Purdue University, West Lafayette, IN,†(Restaurant, Hotel and Institutional†Management)†
  • BA, University of Illinois, Champaign-Urbana
  • AOS, Culinary Institute of America, Hyde Park, NY, Culinary Arts

Courses Taught

  • HTM 100, Introduction to the Hospitality Industry
  • HTM 101, Hospitality and Tourism Student Seminar
  • HTM 141, Financial Accounting for the Service Industries
  • HTM 241, Managerial Accounting and Financial Management in the Service Industries
  • HTM 291, Quantity Food Production and Service
  • HTM 291L, Quantity Food Production and Service Lab
  • HTM 393, Advanced Service Techniques
  • HTM 394, Service Internship, The Griffin Corps
  • HTM 441, Financial Management for the Hospitality Industry
  • HTM 492, Advanced Foodservice Management
  • HTM 541, Advanced Hospitality Accounting & Finance Systems

Courses Supervised

  • HTM 315, Club Management
  • HTM 393, Advanced Service Techniques
  • HTM 394, Service Internship, The Griffin Corps

White Papers

Honors and Awards

  • Anthony G. Marshall Outstanding Educator Award, American Hotel & Lodging Educational Institute (June 2010). This award recognizes an individual who has made significant long-term contributions to the hospitality industry in educating future leaders.
  • Fellow, Committee on Institutional Cooperation (CIC) Academic Leadership Program (February 2010).
  • Best Paper Award. 2008 International Council on Hotel, Restaurant, and Institutional Education (CHRIE) Conference: Atlanta, GA. Title of paper: “Nutrition Interventions and Older Populations: Do They Have An Impact?” Authors: Thomas Jr., L., Almanza B. & Ghiselli R.
  • Best Paper Award. 2006 International Council on Hotel, Restaurant, and Institutional Education (CHRIE) Conference: Washington DC. Title of paper: “Impact of Manager Food Handling Certification on Food Safety.” Authors: Nelson, D., Binkley, M., Almanza, B.A., & Ghiselli, R.
  • Best Paper Award. 2002 International Council on Hotel, Restaurant, and Institutional Education (CHRIE) Conference: Orlando, FL. Title of paper: “Meeting the Challenge of Making Life More Satisfying for Hospitality/Food Service Managers.” Authors: Ghiselli, R., LaLopa, J., & Bai, B.
  • Best Paper Award. 2000 International Council on Hotel, Restaurant, and Institutional Education (CHRIE) Conference: New Orleans, LA. Title of paper: “Job Satisfaction, Life Satisfaction, and Turnover Intent of Foodservice Managers.” Authors: Ghiselli, R., LaLopa, J., & Bai, B.
  • Best Paper Award. Fourth Annual Conference on Graduate Education and Graduate Student Research in Hospitality and Tourism: Las Vegas, NV. Title of paper: “Job Satisfaction and Intent to Turnover by Hotel Managers” (1/1999). Authors: Horton, B., Ghiselli, R. & Tzeng, C.S.
  • Best Paper Award. Third Annual Conference on Graduate Education and Graduate Student Research in Hospitality and Tourism: Houston, TX. Title of paper: “Identification of Influential Variables on Food and Beverage Employee Turnover” (1/1998). Authors: Horton, B. & Ghiselli, R.
  • Best Paper Award. 1997 International Council on Hotel, Restaurant, and Institutional Education (CHRIE) Conference: Providence, Rhode Island. Title of paper: “Employee Theft and the Efficacy of Certain Control Procedures in Commercial Food Service Operations.” Authors: Ghiselli, R. & Ismail, J.
  • Best Paper Award. 1995 International Council on Hotel, Restaurant, and Institutional Education (CHRIE) Conference: Nashville, TN. Title of paper: “Reducing School Food Service Waste Through the Choice of Serviceware.” Authors: Ghiselli, R., Hiemstra, S. J. & Almanza, B.A.
  • Best Paper Award. 1994 International Council on Hotel, Restaurant, and Institutional Education (CHRIE) Conference: Palm Springs, CA. Title of paper: “Estimating the Amount of Solid Waste in Indiana School Food Service Operations.” Authors: Ghiselli, R., Hiemstra, S. J. & Almanza, B.A.
  • Bruce Lazarus Undergraduate Teaching Award (5/2000), Outstanding Undergraduate Teaching Award, Department of Restaurant, Hotel, Institutional and Tourism Management.
  • Mary L. Matthews Award (1998), Outstanding Undergraduate Teaching Award, School of Consumer and Family Sciences.

Recent Publications

Journal Articles

  • Ghiselli, R.F., †Lee, Ji-Eun, & Almanza, B.A. †Foodservice design: Assessing the importance of physical features to older consumers. †Journal of Foodservice Business Research, 17 (4).
  • Johanson, M., Ghiselli, R., Shea, L. & Roberts, C. (2012). Revealing Key Competencies of Hospitality Graduates Demanded by Industry: A 25-year review. Journal of Hospitality & Tourism Education.
  • Lee, Ji-Eun & Ghiselli, R.F. (2011). The Hidden Effect of Intangible Financial Information on the Market Value of Hospitality Firms in the U.S. Journal of Foodservice Research Business, 14(4), 393-404.
  • Xinyuan (Roy) Zhao, Qu, H. & Ghiselli, R. (2011). Examining the Relationship of Work-Family Conflict to Job and Life Satisfaction: A Case of Hotel Sales Managers. International Journal of Hospitality Management, 30(1), 46-54.
  • Thomas Jr., L., Almanza, B. & Ghiselli, R. (2010). Nutrition Knowledge of Rural Older Populations: Can Congregate Meal Site Participants Manage Their Own Diets?. Journal of Nutrition For the Elderly, 29(3), 325-344.
  • Jin-Sun, B. & Ghiselli, R. (2010). Developing an Empirical Model of Brand Equity in the Hotel Industry Based on Aakerís Perspective. Journal of Quality Assurance in Hospitality and Tourism, 11(3), 147.
  • Lee, Ji-Eun, Almanza, B. A., Nelson, D. C. & Ghiselli, R. (March 2009). Using Health Inspection Scores to Assess Risk in Foodservices. Journal of Environmental Health, 71(9), 29-33.
  • Barber, N., Dodd, & Ghiselli, R. Capturing the Younger Wine Consumer. Journal of Wine Research,
  • Barber, N. & Ghiselli, R. Maximizing Shareholder Wealth: Understanding Systematic Risk in the Restaurant Industry. Journal of Hospitality Financial Management, 16(1).
  • Barber, N., Ghiselli, R., Deale, C. & Whithem, C. CEO Turnover in the Foodservice Industry: Is there a Relationship to Key Financial Performance? Journal of Foodservice Business Research, 12(3).
  • Barber, N., Ghiselli, R. & Deale, C. (2007). Assessing the Relationship of CEO Compensation and Company Financial Performance in the Restaurant Industry. Journal of Foodservice Business Research, 9(4), 65-82.
  • Binkley, M., Lester, J. & Ghiselli, R. (2007). The Utility of Media Frames as a Research Tool in Foodservice Operations. Journal of Culinary Science & Technology, 5(1), 19-31.
  • Cohen, E., Ghiselli, R. & Schwartz, Z. (2006). The Effect of Loss Leader Pricing on Restaurant Menusí Product Portfolio Analysis. Journal of Foodservice Business Research, 9(1), 21-38. 2

Professional Affiliations

  • American Culinary Federation
  • American Lodging and Hotel Association
  • Council on Hotel, Restaurant and Institutional Education
  • Gamma Sigma Delta
  • National Restaurant Association