Lionel M. Thomas, Jr., Ph.D., CDM, CFPP

Transcription

1 Lionel M. Thomas, Jr., Ph.D., CDM, CFPP North Carolina Central University Hospitality and Tourism Administration P.O. Box 19716, Old Health Bldg., Rm. 224, Durham, NC Phone: (919) Cell: (803) Fax: (919) SPECIALIZATION Older Populations and Dining Practices, Nutrition Intervention and its Effect on Nutrition Knowledge, Attitudes, Beliefs, and Behavioral Intentions, Nutrition Knowledge and Awareness of Older Populations, Restaurants and Providing Nutrition Information, Continuing Care Retirement Communities and the Provision of Nutrition Information, Nutrition Knowledge and Awareness of Restaurant Consumers EDUCATION Dec 2010 DeVry University, Morrisville, North Carolina Masters of Project Management and Information Systems in Keller Graduate School August 2007 Purdue University, West Lafayette, Indiana GPA: 3.6/4.0 Dual PhD in the Department of Hospitality and Tourism Management and Gerontology DOCTORAL DISSERTATION Nutritional Intervention in Older Populations: Modeling the Dietary Behavioral Intentions of Congregate Meal Site Participants under the direction of Barbara Almanza, Richard Ghiselli, Sharon DeVaney, John Stahura, Purdue University. August 2003 University of South Carolina, Columbia, South Carolina GPA: 3.88/4.0 Master of Science in Hotel, Restaurant, and Tourism Management May 2002 University of South Carolina, Columbia, South Carolina GPA: 3.29/4.0 Bachelor of Science in Hotel, Restaurant, and Tourism Management Teaching Experience: Current August 2007 Spring 2010 Courses Introduction to Hospitality (online) This course provides a survey of the hotel, restaurant, and tourism industries. The course examines the histories, problems, general operating procedures, and management functions consistent with the hospitality and tourism industry. Throughout the semester, executives from the hospitality industry sectors will be featured.

2 Thomas Page 2 of 10 Teaching Experience (Contd.) Hospitality Internship (2 sections 1 online) This course provides the student with supervised management work experience in lodging, travel and tourism, food service or recreation/entertainment. Bi-weekly case studies and a comprehensive internship reports are mandatory. This course satisfies 500 hours of the 1000 hours of work experience required. Managed Services Management This course will provide a comprehensive understanding of the on-site foodservice (managed services) segment including the rationale for outsourcing and the need for entrepreneurship relevant to both the client-based organization and the managed-service provider. This course covers client-vendor relationship, onsite/contract foodservice, country club foodservice, vending/concession foodservice, menu layout/design and analysis along with the necessary considerations in menu adjustments in a foodservice marketing context. Fall 2009 Courses Hospitality Leadership Colloquium An analysis and synthesis of current trends, business practices, and legislative and socioeconomic issues, impacting the hospitality and tourism industry. Students receive training in leadership practices, styles, and principles. Executives from the hospitality industry provide students and faculty with insights into senior level managerial decision-making. Menu Design and Management (2 sections 1 online) Food safety and other health related issues in the hospitality and travel industries. Application of sanitation principles in restaurants, hospitals, schools, hotels, cruise ships, airlines, and international travel are covered. Students must pass a National Sanitation Certification Examination to receive credit. Hospitality Internship (2 sections 1 online) Summer 2009 Courses Hospitality Leadership Colloquium (Online) Spring 2009 Courses Senior Seminar (2 sections 1 online) A capstone course focusing on the application of managerial, leadership, and operational concepts at the corporate level. Students work in groups to engage in problem solving while building their team-building skills. Hospitality Internship (2 sections 1 online) Introduction to Hospitality Fall 2008 Courses Hospitality Internship Introduction to Hospitality Senior Seminar (2 sections 1 online)

3 Thomas Page 3 of 10 Teaching Experience (Contd.) Spring 2008 Courses Hospitality Internship Introduction to Hospitality Senior Seminar (2 sections 1 online) Fall 2007 Courses Hospitality Internship Introduction to Hospitality Sanitation and Safety in Hospitality Food safety and other health related issues in the hospitality and travel industries. Application of sanitation principles in restaurants, hospitals, schools, hotels, cruise ships, airlines, and international travel are covered. Students must pass a National Sanitation Certification Examination to receive credit. August May 2005 Graduate Teaching Instructor Department of Hospitality and Tourism Management, Purdue University Quantity Food Production and Service Lecture (HTM 291) Sanitation and Health in Foodservice, Lodging, and Tourism (HTM 191) (Lead Instructor) May 2005 August 2004 Graduate Lab Teaching Assistant Department of Hospitality and Tourism Management, Purdue University Quantity Food Production and Service Lab (HTM 291L) May January 2003 Graduate Lab Teaching Assistant Department of Hotel, Restaurant, and Tourism Management, University of South Carolina Quantity Food Production Lab (HRTM 270L) Certifications and Additional Training: Summer 2007 Spring 2007 Spring 2007 Summer Research Grant, The Graduate School, Purdue University Most Outstanding Graduate Teaching Assistant Department of Hospitality and Tourism Management, Purdue University Court of Master Sommeliers Introductory Sommelier Course Court of Master Sommeliers, Purdue University

4 Thomas Page 4 of 10 Fall 2006 Fall 2006 Fall 2006 Community Service/Service Learning Grant Project Title: Nutritional Intervention in an Older Population: Applying the Theory of Reasoned Action to Dining Practices Co-investigators: Barbara Almanza, PhD, RD and Richard Ghiselli, PhD Grant Writing Seminar, The Graduate School, Purdue University Summer Research Grant, The Graduate School, Purdue University Fall College Teaching Workshops Series I: The Basics of Teaching (Individual Workshops) Student Teacher Relationship University Policies and Procedures Related to Teaching Designing Instruction Presentation Techniques Using Discussion The Basics of Testing Getting Feedback to Improve Your Teaching Subjective Tests and Assigning Grades Fall College Teaching Workshops Series II: Expanding Your Teaching Toolkit (Individual Workshops) Solving the Mystery of Writing Good Multiple Choice Questions Subjective Tests and Assigning Grades Giving Feedback to Improve Your Teaching Teaching with Things Getting Feedback to Improve Your Teaching Teaching Problem Solving Subjective Tests and Assigning Grades Solving the Mystery of Writing Good Multiple Choice Questions Subjective Tests and Assigning Grades Giving Feedback to Improve Your Teaching Teaching with Things Teaching Problem Solving Fall 2005 October 2004 October 2004 June 2004 Institutional Review Board (IRB) Certification Workshop Nuts and Bolts Workshop Office of the Vice-President for Research, Purdue University Certified Dietary Manager Midlands Technical College, Trained in Columbia, South Carolina; tested in Indianapolis, Indiana Certified Food Protection Professional Midlands Technical College, Trained in Columbia, South Carolina; tested in Indianapolis, Indiana Culinary Certificate Culinary Institute at South Carolina, Columbia, South Carolina Spring 2009 ServSafe Certificate North Carolina Central University, Durham, North Carolina

5 Thomas Page 5 of 10 Scholarships: August Fall 2004 May Jan 2003 Graduate Teaching Assistantship (Graduate School Diversity Fellowship) Department of Hospitality and Tourism Management, Purdue University Graduate Teaching Assistantship Department of Hotel, Restaurant, and Tourism Management, University of South Carolina Dec Graduate Research Assistantship May 2002 Department of Hotel, Restaurant, and Tourism Management, University of South Carolina Industry Experience: August Lowman Home White Rock, SC May 2003 Assistant Foodservice Director/ Trainer Transformed institutional food service environment to fine dining Trained 15 dietary aides in the basics of proper service over a one and a half year period Designed table diagrams, duty schedules, and cleaning schedules to increase efficiency and cleanliness of dining room Developed menus in a health care environment May Laurel Crest West Columbia, SC December 2002 Dietary Server Served/trained new dietary aides in the basics of fine dining service at upscale continuing care retirement community August Blue Marlin Columbia, SC May 2000 Key Employee/Trainer Cooked and assisted managers with day-to-day operational duties such as scheduling, inventory, disciplinary action, opening, and closing Purchased produce, seafood, and dry goods for a restaurant grossing $65,000 weekly May University of South Carolina Columbia, SC August 1999 Resident Advisor Motivated students in a cooperative effort to provide a healthy living and learning community for incoming freshmen. Planned and organized hall meetings. Counseled and mentored 40 freshmen for each of six semesters. May University of South Carolina Columbia, SC September 2000 Supervisor of Intramural Athletics Scheduled and trained employees in an effort to obtain and sustain a healthy and competitive environment for intramural participants. May California Dreaming Columbia, SC November 1998 Line Cook Worked four rotations during two years of employment: prep cook, garde manger, sautee, and broiler stations. August See Wee Restaurant Awendaw, SC January 1995 Line Cook Advanced through the ranks from dishwasher to lead cook in a four year period.

6 Thomas Page 6 of 10 Projects: Research Projects Summer 2006 February 2006 State of Indiana Agency on Aging Congregate Meal Site Focus Group (16 Area Sites) Conducted focus groups and sensory tests at congregate meal sites across the state of Indiana to test new food items adhering to the new dietary intake requirements and gathered opinions of congregate site participants about the program. Co-researcher: Barbara Almanza, PhD, RD Meals on Wheels Menu Analysis and the State of Indiana s Division of Aging Dietary Reference Intake Requirements State of Indiana s Meals on Wheels PAC Meeting Performed a nutritional analysis for the state of Indiana Meals on Wheels program Co-researcher: Barbara Almanza, PhD, RD Renovation Project Spring 2003 McCutcheon House Renovation Project Helped organize, set up, and cleanup of facility to get ready for instruction Renovation project leader: John Antun, PhD, CEC, FMP, CHE Conference Calls June 29, 2006 NANASP (National Association of Nutrition and Aging Services Programs) Transport Equipment Training Session in Birmingham, Alabama Co-preparer : Barbara Almanza, PhD, RD September 7, 2006 Kentucky Aging Network Food Safety Training Conference Co-preparer: Douglas Nelson, PhD Development Conferences Summer MCUAAAR Summer Program, Wayne State University Institute of Gerontology, June 4 th - June 6 th, 2007 University Service Student Organizations Fall Fall 2007 Fall 2010 Fall 2009 NSMH Advisor (National Societies of Minorities in Hospitality), North Carolina Central University SAAB (Society of African American Brotherhood) Co-advisor, North Carolina Central University Senior Class Advisor, North Carolina Central University University Events Spring 2010 Chancellor s Reception, May 14, 2010 Market Yourself and Dining Etiquette, March 25, 2010 Senior Council Alumni House Cookout, May 12, 2010

7 Thomas Page 7 of 10 University Service (Contd.) Student Leadership Summer 2010 Summer 2009 Cluster Facilitator, LeaderShape Institute, North Carolina Central University. May 17 th - May 23 rd Cluster Facilitator, LeaderShape Institute, North Carolina Central University. May 9 th - May 15 th Recruiting Fall Spring 2009 Recruiting Campus HS 1/7 and 1/14 Recruiting Sheraton Imperial 1/24 Fall Spring 2010 Campus Connections, Mt Carmel Baptist Church, Charlotte, NC 10/24 Southern High School - Presentation to Culinary Art Students - Durham, NC 3/30 Faculty/Staff panel of Campus Connections 10/24 Hillside High School - Presentation to Seniors and Culinary Art Students - Durham, NC 4/29 Southern High School - Durham, NC 4/30 Committee and Department Assignments Fall 2007 Spring 2008 Advising MBA Admissions Committee Graduate Programs Committee ACPHA Accreditation: Evaluation and Planning Course Development or Redesign: 3 Fall 2008 Spring 2009 ACPHA Accreditation: Evaluation and Planning Advising MBA Admissions Committee Course Development or Redesign: 3 Fall 2009 Spring 2010 Recruiting Chairperson Faculty Development Committee Foodservice Concentration Curriculum Design Course Development or Redesign: 9

8 Thomas Page 8 of 10 Community Service Fall Spring 2010 Golden Corral Military Veteran s Dinner Adopt-a-Hwy (4: 2 per semester) Futures 4 Kids Mentoring Program Recreation Basketball Coach Recreation Baseball Coach Futures 4 Kids HS Mentoring Program Fall 2008 Spring 2009 Golden Corral Military Veteran s Dinner Adopt-a-Hwy (4: 2 per semester) Futures 4 Kids HS Mentoring Program Fall Spring 2008 Golden Corral Military Veteran s Dinner Adopt-a-Hwy (2: 1 per semester) Delta Sigma Theta Jabberwock Scholarship Fund Million Meals Walker Complex 1/23/08 Bus Association Tourism Conference 2/7/08 Durham Careers in Hospitality Board Member Phi Beta Lamda Conference Judge 4/12/08 Journal Articles Thomas, L., Ghiselli, R., and Almanza, B. (2010). Congregate Meal Sites: More Than Just a Nutritionally Balanced Meal. Journal of Nutrition for the Elderly. (Accepted. Published date to be determined) Thomas, L., Almanza, B., and Ghiselli, R. (31 May 2010). Congregate meal sites participants: Can they manage their diets? International Journal of Hospitality. (Currently Available Online). Thomas, L., Nelson, D., Almanza, B., and Binkley, M. (2009). The Use of Thermal Capacity in Measuring the Effectiveness of Meals on Wheels Transport Containers. Journal of Florida International University Hospitality Review. 18(4) Mills, J.E. and Thomas, L. (2007) Assessing Customer Expectations of Information Provided on Restaurant Menus: A Confirmatory Factor Analysis Approach. Journal of Hospitality and Tourism Research. 32(1) BEST PAPER AWARD Antun, J., Strick, S., and Thomas, L. (2007). Exploring Culture and Diversity for Hispanics in Restaurant Online Recruitment Efforts. Journal of Human Resources in Hospitality and Tourism. 6(1) Thomas, L and Mills, J.E. (2006). Consumer Knowledge and Expectations of Restaurant Menus and Their Governing Legislation: A Qualitative Assessment. Journal of Foodservice. 17(1) 6-22.

9 Thomas Page 9 of 10 Conference Proceedings Goldmon, S. and Thomas, L. (2010). Healthy Food Choices Am I In Control of My Diet? 15 th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, Washington, DC, January 7-9, Thomas, L., Almanza, B., and Ghiselli, R. (2008). Nutrition Interventions and Older Populations: Do They Have an Impact? International Council on Hotel, Restaurant, and Institutional Education Conference Proceeding. Atlanta, GA, July 30 August 2, BEST PAPER AWARD Thomas, L., Almanza, B., and Ghiselli, R. (2007). Nutritional Intervention in Older Populations: Examining the Dining Practices of Congregate Meal Site Participants in Light of the Theory of Reasoned Action. 12 th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, University of Houston, January 4-6, Thomas, L. and Ghiselli, R. (2006). Hospitality Entities in the Senior Living Industry: How Baby Boomers Influence Changes. International Council on Hotel, Restaurant, and Institutional Education Conference Proceeding, Washington, DC, July 28-31, Almanza, B., Nelson, D., and Thomas, L. (2006). Safe Handling of Home- Delivered Meals for Older Americans. International Council on Hotel, Restaurant, and Institutional Education Conference Proceeding, Washington, DC, July 28-31, Thomas, L. and Ghiselli, R. (2006). Providing Accommodations for the Next Generation of Retirees. 11 th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, Washington State University, January 5-7, Thomas, L., Nelson, D., Almanza, B., and Binkley, M. (2006). Meals on Wheels Delivery Containers: Does Yours Pass the Test? 11 th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, Washington State University, January 5-7, La Lopa, J., Ghiselli, R., Gwang-Jin, Thomas, L. (2005). Gen Y Managers and Their Perceptions of Restaurant Management. International Council on Hotel, Restaurant, and Institutional Education Conference Proceeding, University of Nevada Las Vegas, July 27-30, Thomas, L., Almanza, B., and Frash, R. (2005). Ascertaining Certified Food Protection Managers Training Transfer and Their Priorities in Safe Food Handling Practices. 10 th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, Myrtle Beach, South Carolina, January 5-7, Peer Review Journal Reviewer Spring 2010 Summer 2009 International Council on Hotel, Restaurant, and Institutional Education Conference Proceeding, San Juan, Puerto Rico, July 28-31, International Journal of Hospitality Fall 2009 Edition Spring 2009 International Council on Hotel, Restaurant, and Institutional Education Conference Proceeding, San Francisco, CA, July 27-30, 2009.

10 Thomas Page 10 of 10 COMPLETED GRADUATE LEVEL COURSEWORK Gerontology Social Policy and the Economics of Aging Multi disciplinary Studies in Aging Health and Aging Biology of Aging Aging and the Life Course Independent Study: Hospitality Entities in the Senior Living Industry: How Baby Boomers Influence Changes Independent Study: Meals on Wheels Delivery Containers: Does Yours Pass the Test? Continuing Care Retirement Community Management Practicum General Management Consumer Behavior Theory Marketing Strategy Hospitality Organizational Behavior Management of Human Resources Strategic Staffing Marketing Management Managing Organizational Change Foodservice Management Research Issues in Foodservice Independent Study: Nutrition Information on Restaurant Menus Lodging and Hotel Management Advanced Hotel Management Management Challenge Analysis Advanced Meeting Management International Lodging Management Hospitality Systems and Policy Accounting and Finance Managerial Finance Yield Management Accounting and Finance Managerial Use and Analysis Hospitality Finance Methods Managerial Accounting Financial Accounting Project Management and Information Systems Project Cost Management and Control Integrated Project Performance Analysis Project Management Systems Advanced Program Management Managing Quality Contract and Procurement Management Project Risk Management Database Concepts Systems Analysis, Planning, and Controlling Principles of Information Security and Privacy Project Management Capstone

11 Thomas Page 11 of 10 Research Methodology Statistical Methods Applied Regression Analysis Advanced Social Research Methods Qualitative Research Methods in Education Data Analysis Organization Affiliations National Society of Minorities in Hospitality Eta Sigma Delta Kappa Omicron Nu Black Graduate Student Association, Purdue University Department of Hospitality and Tourism Management Graduate Student Association, Purdue University Phi Eta Sigma COMPUTER SKILLS Design Software: Adobe 8.0, WebCT, CyTherm Datalogger, Endnote 11.0 Microsoft Office 2007: Excel, PowerPoint, Word, Breeze, Microsoft Project

12 Thomas Page 12 of 10 Barbara Almanza, PhD, RD Professor and Director of Graduate Studies Hospitality and Tourism Management Purdue University, West Lafayette, IN Phone: (765) Fax: (765) John M. Antun, PhD, CEC, FMP, CHE Assistant Professor Hotel, Restaurant and Tourism Management Department of Consumer Services Management University of Tennessee, Knoxville, TN Phone: (865) Richard Ghiselli, PhD Department Head Hospitality and Tourism Management Purdue University, West Lafayette, IN Phone: (765) Fax: (765) REFERENCES