Thomas A. Maier, Ph.D.

Transcription

1 Education Thomas A. Maier, Ph.D. Cert Harvard University, Graduate School of Education, Teaching for Understanding Ph.D Gonzaga University, Leadership Philosophy M.A Salve Regina University, Human Development B.S Rochester Institute of Technology, Hotel& Tourist Enterprises A.A Morrisville College, Restaurant Management Scholarship Successful in producing refereed scholarly articles appearing in hospitality s top journals. The focus of my research falls into two distinct categories: (1) Hospitality Leadership, and (2) Revenue Management- Predictive Analytics. More recently, I published a Food and Beverage generational leadership book titled, Hospitality Leadership Lessons in French Gastronomy- The story of Guy and Franck Savoy. Additionally, I have co- authored a textbook, Welcome to Hospitality: An Introduction- 3rd Edition. Over the years, I have been invited to present my research at several domestic and international conferences including: The Cornell University Hospitality Research Summit, UNWTO- Themis Foundation, China Tourism Forums, and EYEFOR Travel North- American Travel Distribution Summit. Teaching and Curriculum Development At the center of my teaching pedagogy is experiential based learning. Current teaching assignments are: Hospitality Leadership, Hospitality Pricing- Restaurants/Lodging, and Yield Management in (Restaurants, Lodging, Private Clubs). Previously taught graduate courses in Strategic Process of Service Firms, Hospitality Distribution Systems, Service Leadership and Innovation, Service Systems Design and Innovation. Developed new curriculum and delivered graduate level/executive training programs for: (1) Masters of Science Degree in Hospitality Operational Performance, (2) MBA concentrations in Advanced Hospitality Leadership, Non- Profit Hospitality Leadership and Revenue Management (Restaurants/Lodging/Clubs) and (3) Master of Science degree in Predictive Analytics with a concentration in Revenue Management (Restaurants/Lodging/Clubs) for the College of Digital Media at DePaul University. Global Curriculum Exchange/Industry Integration Created a global industry- education integrated learning platform for Restaurant- Lodging Operations that utilized original applied research methodologies across international marketplaces. It involved food and beverage- price modeling and service attribute scoring. Student led class projects were delivered to hospitality firms- executive leadership representatives in foodservice/lodging organizations in Singapore and Chicago, USA. Academic Positions July 10 Present Aug 08 June 10 Assistant Professor of leadership and revenue analytics DePaul University - School of Hospitality Leadership Driehaus College of Business Visiting Professor of Service Leadership and Innovation

2 International Programs- Dubai, Kosovo, Dominican Republic, Lima Peru, Rochester Institute of Technology, New York June 06 June 08 Adjunct Professor of Leadership Studies Gonzaga University, and Washington State University- School of Hospitality Business Management Scholarly Publications: Refereed Journals 1. Maier, T. (2014). Independent versus Branded Hotel online competency. In press, International Journal of Revenue Management. 2. Chi, C.G., Maier, T., Gursoy, D. (2013). Employees perceptions of younger and older managers by generation and job category. International Journal of Hospitality Management. 34, Maier, T., Johanson, M. (2013). An empirical investigation into convention hotel demand and ADR trending. Journal of Convention Event Tourism, 14(3). 4. Maier, T., Thomas, N. (2013). Hospitality leadership course design and delivery: A blended experiential learning model. Journal of Hospitality & Tourism Education, 25(1). 5. Ferriera, R., Maier, T., Johanson, M. (2012). Examination of food and beverage levels during the Economic downturn in clubs, International Journal of Contemporary Hospitality Management, 24(4) pp Maier, T. (2012). International hotel revenue management: Web- performance effectiveness modeling- research comparative, Journal of Hospitality and Tourism Technology, 3(2) pp Ferriera, R., Maier, T., Johanson, M. (2012). A comparison of impacts from two Economic downturns on Food and Beverage Revenues in U.S. Private clubs. Journal of Foodservice business Research,15(4). 8. Maier, T. (2011). Evaluating the alignment of academic research and industry leadership best practices. Journal of Hospitality & Tourism education, 23(4) pp Maier, T (2011). Hospitality Leadership Implications: multigenerational perceptions of job dissatisfaction and intention to leave, Journal of Human Resource Management, 10(4) pp Maier, T. (2011). Hospitality industry revenue management performance modeling: uncovering issues associated with inconsistencies in price- parity across multiple distribution channels in the U.S. International Journal of Revenue Management. 11. Maier, T. (2009). Appreciative Inquiry and Hospitality Leadership, Journal of Human Resources in Hospitality & Tourism, 8(1) pp Gursoy, D., Maier, T., Chi, C. (2008). Generational differences: an examination of work values and generational gaps in the hospitality workforce, International Journal of Hospitality Management, 27(3) pp Publications: Refereed Conference Publications/Proceedings 1. Cornell Hospitality Research Summit. October Conference Publication. RCO 2 P: An analytics tool designed to improve lodging channel distribution effectiveness.

3 2. ICHRIE Central Federation Research Symposium. April Conference proceeding. Hospitality Leadership Pedagogy: A luxury Hotel experiential learning practice. 3. Advances in Hospitality and Tourism Marketing and Management Conference. June Conference publication. Urban hotels On- line distribution competency. Istanbul Turkey. 4. ICHRIE Central Federation Research Symposium. April Conference proceeding. Hospitality Leadership Pedagogy: A luxury Hotel experiential learning practice th Annual Lodging conference. September Round table discussion leader: Up and running during Hotel renovation. UWTO, 3 RD Annual PATA Trends and Outlook, Tourism Technology and Innovation Futures. Featured Speaker. Guilin, China. 6. ICERI- International Conference of Education, Research and Innovation Presenter: Service Firm perceptions of technology among Multigenerational groupings. Madrid, Spain. 7. Fourth Annual China Tourism Forum, Kunming, China Case study: Online Distribution US- China comparative. 8. ILA- International Leadership Association Annual Conference, Sustainable development in the hospitality Sector. Poster session proposed research model. Vancouver, Canada. 9. UNWTO, Ulysses Conference, Madrid Spain, Multigenerational Perspectives in the Hospitality Sector. Publications: Books Maier, T. (2012). Hospitality Leadership Lessons in French Gastronomy: The story of Guy and Franck Savoy. Author House. Indianapolis, Indiana. Chon, K. & Maier, T. (2010). Hospitality, An Introduction- 3 rd edition textbook. Cengage Learning- Delmar Publishing. Albany, New York. Service Activities in Academic and Professional Organizations American Academy of Management member, present Elected President ICHRIE Central Federation, 2013 Elected Vice President ICHRIE Central Federation, present Smith Travel Research Analytics Certification program development- pilot study school representative Member (International Council on Hotel, Restaurant and Institutional Education), Present ICHRIE Graduate Conference Track Chair Paper Reviewer Lodging Focus, 2010, 2011, 2012 Reviewer Cornell Hospitality Quarterly present Reviewer APac- ICHRIE Conference Hospitality Management Focus, 2010 Reviewer Harvard Business Review- Case study- Service leadership - teaching notes and composition. April, ICHRIE Central Federation Conference Session- presenter, 2010

4 Service to the Community Former International Advisory Board, Rochester Institute of Technology Educational Foundation Board Member. California Hotel and Lodging Association Board Member- Flathead Care (Youth Community Responsive Education) America s Promise Volunteer Reading Mentor AERO- member (Alternative Energy Resource Organization) Sustainable Community Development Industry Experience Lodging/Food and Beverage- Corporate My professional experience includes more than 20 years of hospitality industry leadership experience leadership working for GVD Hospitality Corporation, Red Lion Hospitality Corporation and Starwood Hotels and Resorts. Positions held included: President, Vice President Operations/Regional Food and Beverage Director, and Food and Beverage Director respectively GVD Hospitality Corporation. Position: President, Hotel management and development company. Performed asset management services for venture capitalists, new property acquisition modeling, boutique property management, food and beverage concepting and re- positioning, due diligence services, and financial modeling Red Lion Hotels Corporation (NYE: RLH) Northwestern/California Region; Market: Commercial business, Leisure, Group. Red Lion Hotels Corporation is a hotel, entertainment and commercial real estate company. Position: Vice President, Over 58 Hotels with annual revenues of approximately $220 million. Member of corporate senior management teams with supervision of regional team of 12 Hotel managers, owner representatives, revenue managers, national sales and internal controllers. Responsibilities include directing Hotel properties financial and guest satisfaction goals. Spearheading and reviewing short/long range operational performance with respect to revenues, profitability, and market share opportunities consistent with overall financial requirements of the corporate hotel division. Responsible for execution of overall brand strategy re- positioning to include quality initiatives, call center single- image technology upgrades and service delivery improvements and food and beverage performance. Implementation of comprehensive REVPAR growth initiatives inclusive of ADS channel management, volume building revenue programs, menu Concepts, food and beverage promotions, rooms division management and competitive set positioning. Development of advertising strategies and targeted consumer programs to include seasonal food and wine promotions, vendor- collaborative promotions and specials Starwood Hotels and Resorts (Formally ITT Sheraton Hotels)NYE: HOT), Market: Luxury Resort. Royal Hawaiian Hotel, Sheraton Kauai Resort, Hotel Hana Maui. Position: Director of Food and Beverage. Starwood hotels is an international hotel company with diverse brands and levels of product positioning. Properties include owned, managed, and leased operations. Extensive work in restaurant, catering, event planning operations and re- positioning of Hotel dining outlets to include: Fine- dining, Authentic Japanese restaurant- sushi bar, California grill, Wine- Bar, European café, Beachside take- out and high volume banquet and show room venues.

5 Experienced in Polynesian reviews and Hawaiian luau theme events. Responsible for labor management and service training program implementation and Extensive menu development and food styling in luxury hotel environment. Revitalized wellness cuisine program, menu planning, recipe costing and execution of VIP amenity deliver services. Development of table packaging design and high- end catering event decor.