BS in Business Management, Concordia University Chicago.
- Restaurant Management and Development
- Back-of-House Systems
- Event Planning and Execution
- Event Sales
Brings 20 years of experience with Pappas Restaurants to the classroom, including front- and back-of-house management, catering management and event planning; restaurant expertise also includes menu design, event design, financial and revenue management, beverage management and food costs; developed company policies and procedures for staff retention; developed and enforced personnel policies, standard operating procedures and employee handbooks; serves as faculty advisor for Gourmet Night.