Academic Program Review
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- Academic Appointments
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Curriculum VitaeEducational Background Ph.D. in Higher Education Administration, Florida State University, Dec. 1981. Dissertation Title: Perceptions of Academic Administrators in the State University System of Florida on the Importance of Selected Components of Quality in Higher Education. Masters of Business Administration Degree from Michigan State University, July 1966. Attended with partial graduate assistantship and taught part time at Lansing Community College in the Food Service Management Program. Bachelor of Science Degree in Business Administration, Florida State University, May 1965. Major: Hotel and Restaurant Management. Academic Appointments Professor and Graduate Program Director, School of Hospitality Administration, College of Business, Georgia State University, Atlanta, Georgia, December 1999 to present. Professor, School of Hospitality Administration, College of Business, Georgia State University, Atlanta, Georgia, June 1996 to present. Professor, School of Hospitality Administration, College of Public and Urban Affairs, Georgia State University, Atlanta, Georgia, April 1992 to June 1996. Tenured and Promoted to Full Professor, September 1991 Associate Professor, Department of Hotel, Restaurant and Travel Administration, College of Public and Urban Affairs, Georgia State University, Atlanta, Georgia, June 1986 to April 1992. Assistant Professor, Department of Hotel and Restaurant Management, College of Business, Florida State University, Tallahassee, Florida, September 1982 to June 1986. Instructor, Department of Hotel and Restaurant Management, College of Business, Florida State University, Tallahassee, Florida, September 1978 to August 1982. Chair, Department of Hotel and Restaurant Management, Metropolitan Junior College, Kansas City, MO 1966-1969. Administrative Appointments Director of Graduate Program, MBA concentration in Hospitality Administration, School of Hospitality Administration, Robinson College of Business, Georgia State University, December 1999 to present. Director, Cecil B. Day School of Hospitality Administration, College of Public and Urban Affairs, Georgia State University, Atlanta, Georgia, September 1988 to June 30, 1996. Chairman, Department of Hotel and Restaurant Management, Metropolitan Junior College, Kansas City, Missouri, September 1966 to June 1969. Certifications, Honors and Awards from Professional Organizations Foodservice Management Professional Certification by the Educational Foundation of the National Restaurant Association, 1998. Note: At the time, there were only five such certifications bestowed nation-wide. Certified Hospitality Educator, Educational Institute of the American Hotel and Motel Association, 1996; Re-certified 2002. Certified Hospitality Industry Professional, Georgia Hospitality and Travel Association, 1994. ServSafe Food Protection Manager Certification, Educational Foundation of the National Restaurant Association, 1998. Advanced Foodservice Management Professional recertification, Educational Foundation of the National Restaurant Association, 2003. Work Experience June-August 2006 Consulting with Coca Cola Enterprises, Atlanta, GA Presentation to field representatives on the psychology of menu design. January 2004-June 2005 Operational Analysis of Druid Hills Golf Club, Atlanta, GA Complete analysis of food and beverage operations, member survey, employee survey and recommendations. November-December 2004 Menu consulting with Nirvana Restaurant Group 2003-2004 Operational and menu analysis consulting with Trick Dog Café, Irvington, VA June-August 1999: Summer Consulting with ARAMARK, Business and Industry Division, Delta Airlines and Georgia Power Accounts, Atlanta, GA. April 1973-August 1978: Founder, President and Chief Operating Officer, Angelo's Restaurants, Inc. a Florida corporation consisting of two full service Italian-American restaurant in Orlando-Winter Park, FL. August 1972-May 1973: Director of Food Services, Rollins College, Winter Park, FL. Employed by Catering Management, Inc. June 1969-July 1972: General Manager of Operations, Regan's Restaurants, Inc. Kansas City Missouri, a chain of six restaurants employing 230. Responsible for all phases of unit operations. Publications Refereed Scholarly 2005 Pavesic, David V. and Parsa, H.G., “Restaurant Failure Rates,” Research Proceedings: Spring 2005 Southeast Council on Hotel Restaurant and Institutional Education,” Vol. 8, No. 2. pp. 18-19. Refereed Scholarly Publications 2001 Pavesic, David V. “From a ‘Winning Game’ to a ‘Losing Game:’ Early 20th Century Transitions for the Hotel Industry,” in PRAXIS: The Journal of Applied Hospitality Management, Vol. 4, No. 1, Spring/Summer 2001, pp. 11-13. (Invited Paper) Pavesic, David V. “Hospitality Pioneers: Part II, John Willy,” in PRAXIS: The Journal of Applied Hospitality Management, Vol. 3, No. 2, Fall 2000/Winter 2001, pp. 15-23. (Invited Paper) Pavesic, David V. & Cannon, Debra F. “Curriculum Review: Are we effectively delivering what our graduates need to know.” Proceedings for Frontiers in Southeast CHRIE Hospitality and Tourism Research, Vol. 4, No. 2, pp. 68-70, November, 2001. Pavesic, David V. “Hospitality Pioneers: Part I, Clifford M. Lewis,” in PRAXIS: The Journal of Applied Hospitality Management, Vol. 3, No. 2, Spring/Summer 2000, pp. 32-47. (Invited Paper) 1998 Article: "Socioeconomic Considerations in the Marketing of Meal Solutions," The Journal of Hospitality and Leisure Marketing, Vol. 5 (2/3), pp. 131-144. Refereed Meal Solutions, a.k.a. Home Meal Replacement, has been projected to be a major sales vehicle for the foodservice industry. However, the economic potential of this promising new market remains largely unproven. This article offers insight as to what needs to be done to help this concept achieve its potential. 1996 Article: Determinants of Quality in Undergraduate Hospitality Programs, Hospitality and Tourism Educator, Vol. 108, No. 2/3, pp. 96-103. Refereed The study identified the essential and significantly important components of quality in undergraduate hospitality programs. A response of 313 or 62% of those sampled was reported and statistically significant differences were found in all six of the demographic descriptors used to analyze the responses. The study offers a list of criteria that can be used as an internal assessment tool for program review and accreditation. 1994 Article: "By-the-Ounce Pricing of Salad Bars," Journal of College and University Foodservice, Vol. 1(4), pp. 3-11, Refereed. A new pricing strategy is being tried by operations offering self-service salad and food bars. One of the ideas they are testing is whether pricing by the ounce will increase the marketing value of all-you-can-eat promotions to nutrition and diet concerned patrons. This article explores the pros and cons of pricing by the ounce. 1993 Article: "Hospitality Education 2005: Curricular and Programmatic Trends," Hospitality Research Journal, Vol. 17 (1), pp. 285-294. The growing sophistication of the industry and the changing demographics of college students will fuel a major overhaul of the content and delivery of hospitality education. Refereed Scholarly Publications 1991 Article: "Programmatic Issues in Undergraduate Hospitality Education," CHRIE Hospitality Educator, Vol. 3, No. 2, pp. 38-39, 49-51. Refereed. The article discussed the academic models for curricular design of hospitality programs and the biases in program design. 1991 Article: "Ethics in Hospitality Education," Southeast CHRIE Research and Review Journal, December, Vol. 3, Issue 1, pp. 48-53. Refereed. The time has come for hospitality educators to seriously consider the establishment of a formal code of ethics. Given the increasing demand for faculty, students, and industry financial support, CHRIE needs to specify ethical standards to supersede individual interpretations of professional courtesy and principle. 1990 Article: "Why Young Managers Are Quitting," Cornell Quarterly, Refereed, with Robert A. Brymer, Vol. 30, No. 4, February 1990, pp. 90-96. The study surveyed 442 graduates between the years 1983 and 1987 from eleven four-year programs dispersed across the country to ascertain the rate of industry retention and attrition. Graduates were asked to respond to questions on their perceived effectiveness of their academic training and to assess their hospitality experiences. The affect of named factors on job stability and career satisfaction is explored. 1990 Article: "Personality Characteristics and Profiles of Hospitality Management Graduates," Hospitality Research Journal, with Robert A. Brymer, Vol. 14, No. 1, pp. 77-86 Refereed. A follow-up to an earlier study that measured the personality characteristics of 106 graduates with the Myers-Briggs Type Indicator. The findings reveal similar personality characteristics among hospitality graduates and further support the conclusions that academic preparation and quality-of-life issues are very important to industry retention and attrition of hospitality graduates. 1989 Article: "Industry Attrition/Retention of Hospitality Graduates," Hospitality Education and Research Journal, Vol. 13, No. 3. pp. 267-275. Refereed A study of 442 graduates from 11 hospitality programs across the country that examined reasons for changing companies and careers. factors on job satisfaction and dissatisfaction are reported. 1989 Article: "Psychological Aspects of Menu Pricing," International Journal of Hospitality Management, Vol. 8, No. 2, pp. 43-49. Refereed. There are a number of "costless" considerations that must be taken into account when pricing menu items. Pricing cannot be reduced to a purely quantitative exercise, as one must consider the subjective and psychological aspects of the customer pricing decision. Refereed Scholarly Publications 1989 Article: "Position Statement on Minimum Wage Legislation for the Restaurant Industry," CHRIE Hospitality Educator, Vol. 2, No. 2, Summer /Fall, pp. 23-24. Refereed. The National Restaurant Association has aggressively lobbied to defeat any increases in the federal minimum wage. This effort is creating a negative image of the industry that is counter productive to efforts designed to attract workers to hospitality careers. 1989 Article: "The Industry-Education Connection: One Educator's Perspective," Southeast CHRIE Journal, September, Vol. 1, Issue 2, pp. 70-73, Refereed. Viewpoint article on the need for industry to view financial support to hospitality education as an investment and not an expense. If substantial and consistent outside funding can be obtained from private sources, hospitality education will then be able to do what it must to adequately prepare graduates to meet the needs of the industry. 1988
Rational pricing methodologies have traditionally employed quantitative factors to markup food and beverage or food and labor because these costs can be isolated and allocated to specific menu items. There are a number of indirect cost factors that provide "added value" to the customer and influence the price charged. 1985 Article: "The Myth of Discount Promotions," International Journal of Hospitality Management, Vol. 4, No. 2, 1985, pp. 67-73, Refereed. Studies indicate that lowering prices can cause profits to be reduced, even with increased sales. Not all discount promotions result in increased sales and the consequences are demonstrated through tables and graphs. 1985 Article: "How to Determine the Most Efficient Layout of Kitchen Equipment," Hospitality Education and Research Journal, Vol. 10, No. 1, 1985, pp. 12-24, Refereed. Provides a matrix design for computer assisted study of optimum arrangement of equipment based on frequency of use and distance traveled. 1985 Article: "Prime Numbers: Finding Your Menu's Strengths," Cornell Hotel and Restaurant Administration Quarterly, Nov. 1985, Vol. 26, No. 3, pp. 71-77, Refereed. The article explains the author's computer assisted analysis of the menu sales mix based on item food cost percentage and weighted contribution margin. Spreadsheets and graphs are used to display data for critical analysis. Article was nominated for Article of the Year. Refereed Scholarly Publications 1984
The article summarizes the findings of a curriculum review conducted to determine the strengths and weaknesses of current curriculums in hospitality administration. Article: "The Four Faces of Food Cost," Hospitality Education and Research Journal, Vol. 8, No. 2, pp. 46-50, Refereed. The concept of food cost cannot be accurately and completely examined from just a single percentage. In order to grasp the total impact of food cost on operating profit, one must examine it from four perspectives (faces). 1983 Article: "The Myth of Labor Cost Percentages," The Cornell Hotel and Restaurant Administration Quarterly, November 1983, Vol. 24, No. 3, pp. 26-30, Refereed. The article provides several measures of staff productivity that will enhance the precision of staff scheduling decisions. Reliance on a single labor cost measure can lead to incorrect conclusions about worker productivity. 1983 Article: "Cost/Margin Analysis: A Third Approach to Menu Pricing and Design," International Journal of Hospitality Management, November 1983, pp. 127-134, Refereed. The article introduces a new methodology for menu sales mix analysis that is compared to Menu Engineering and the Miller Matrix. Spreadsheets are converted to graphs for ease of analysis. Directory: ~wwwapa -> sacs -> apr reviews -> archive archive -> Date Submitted Date Funded archive -> Gsu service/Education Center Review Survey sacs -> University police action plan (Immediate) Strategy sacs -> Senior Faculty Associate to the Provost One Park Place Download 2.13 Mb. Share with your friends:
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