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Richard Ghiselli, PhD

Research Interests

Operational Analysis, Foodservice Operations, Workplace Behaviors & Turnover

Biography

Dr. Ghiselli is the Head of the School of Hospitality & Tourism Management at Purdue University. Prior to this he was the Director of the School of Hotel & Restaurant Administration at Oklahoma State University. He has taught a number of courses over the years in the areas of food service operations, accounting, and finance. In addition to his experience in education, he has ten years of industry experience as a club manager, food service director and general manager; he has also spent time as a chef.

Dr. Ghiselli's research area is operations management including foodservice design, and the implementation of food safety and HACCP systems. Of particular concern are the challenges posed by multiple generations in the workplace, and the affect that technology has on systems and processes.

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

How Technological Change Impacts Education



How Technological Change Impacts Education



Digital Age Literacy



Digital Age Literacy

Staying the Course



Staying the Course...





Systems and Processes


Systems and Processes


Talkin' 'bout their generation

Talkin' 'bout their generation...



The Next Generation of Students

Passing the Baton: The Next Generation of Students



Awards and Honors

  • Anthony G. Marshall Outstanding Educator Award, American Hotel & Lodging Educational Institute. 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.
  • Mary L. Matthews Award. Outstanding Undergraduate Teaching Award -- School of Consumer and Family Sciences.
  • Bruce Lazarus Undergraduate Teaching Award. Outstanding Undergraduate Teaching Award -- Department of Restaurant, Hotel, Institutional & Tourism Management.
  • 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.

Recent Publications

Journal Articles

  • Ma, J. & Ghiselli, R. (2014). Restaurant Social Media Usage in China: a Study of Industry Practices and Consumer Preferences. Worldwide Hospitality and Tourism Themes (WHATT).
  • Adler, H. & Ghiselli, R. (2015). The Importance of Compensation and Benefits on University Students’ Perceptions of Organizations as Potential Employers. Journal of Management and Strategy, 6(1), 1-9.

  • Ghiselli, R. & Ma, J. (2014). The Minimum Wage, A Competitive Wage and the Price of a Burger: Can Competitive Wages be offered in Limited-Service Restaurants? Journal of Food Service Research Business, 19(2).

  • Ma, J. & Ghiselli, R. (2014). Measuring, Monitoring, and Managing the Green Practices in Mid-sized Restaurants in China. Journal of Food Service Research Business, 19(1).

  • Lee, J., Ghiselli, R., & Almanza, B.A. (2013).†Foodservice design: Assessing the importance of physical features to older consumers. †Journal of Foodservice Business Research, 17 (4).
  • Lee, J., Almanza, B., Jang, S., Nelson, D., Ghiselli, R. (2012). Does Transformational Leadership Style Influence Employees’ Attitudes toward Food Safety Practices? International Journal of Hospitality Management, In Press.
  • Johanson, M., Ghiselli, R., Shea, L. & Roberts, C. (2011). Changing Competencies of Hospitality Leadersy: A 25-year review. Journal of Hospitality & Tourism Education, 23(3), 43-47.
  • Lee, J. & 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.
  • Thomas Jr., L.; Ghiselli, R. & Almanza, B. (2011). Congregate Meal Site Participants: Can They Manage Their Diets? International Journal of Hospitality Management, 30(1), 31-37.
  • 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 a Conceptual Model of Brand Equity in the Hotel Industry Based on Aakerís Perspective. Journal of Quality Assurance in Hospitality and Tourism, 11(3), 147-161.
  • 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