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Image of Karthikeyan Namasivayam, Ph.D.
Karthikeyan Namasivayam, Ph.D.
HTM Department Chair
585-475-5222
4206 Eastman
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Karthikeyan Namasivayam, Ph.D.
HTM Department Chair, Hospitality & Tourism Management
Telephone: 585-475-5222
Office Location: 4206 Eastman

Research interests include:  Consumers’ evaluation of service, service innovation, and work and family role conflicts and its effects on hospital employees.  

Karthik Namasivayam, Ph.D., is the Chair of the Department of Hospitality and Tourism Management.  He brings over 25 years of academic and professional experience in the industry to RIT, having joined the university in August, 2016.    Previously he served as the Associate Dean of Undergraduate Programs at Ecole hoteliere de Lausanne, Switzerland.  Namasivayam’s research interests include consumers’ evaluations of services, service innovation, and work and family role conflicts and its effects on hospitality employees.  His work has been published in many journals including Psychology & Marketing, International Journal of Services Management, International Journal of Hospitality Management and Cornell Quarterly.  Namasivayam is a member of the International Council on Hotel, Restaurant, and Institutional Education and Academy of Management.

Image of Mary Banna
Mary Banna
Sr. Staff Assistant
585-475-3078
4194 Eastman
Mary Banna
Sr. Staff Assistant, Hospitality & Tourism Management
Telephone: 585-475-3078
Office Location: 4194 Eastman
Image of David Crumb
David Crumb
Associate Professor Emeritus
David Crumb
Associate Professor Emeritus
Image of Gilmar De Paula
Gilmar De Paula
Lab Technician II
585-475-2042
4183 Eastman
Gilmar De Paula
Lab Technician II
Telephone: 585-475-2042
Office Location: 4183 Eastman
Image of Edward Ganster
Edward Ganster
Lecturer
585-475-3079
4245 Eastman
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Edward Ganster
Lecturer
Telephone: 585-475-3079
Office Location: 4245 Eastman

Research interests include:  New technologies and practices used in the food and beverage industries.

Edward (Ted) Ganster is a lecturer in the Hospitality and Tourism Management Department in the School of International Hospitality and Service Innovation.  He has been teaching at RIT since 2007.  Previously he was an adjunct faculty member.  His research interests include exploring new technologies and practices used in the food and beverage industries.  Ganster is also an instructor at the New York Wine and Culinary Center.

Image of Lorraine Hems
Lorraine Hems
Lecturer
585-475-6487
4260 Eastman
Lorraine Hems
Lecturer
Telephone: 585-475-6487
Office Location: 4260 Eastman
Image of Jerrie Hsieh, Ph.D.
Jerrie Hsieh, Ph.D.
Associate Professor
585-475-2355
4218 Eastman
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Jerrie Hsieh, Ph.D.
Associate Professor
Telephone: 585-475-2355
Office Location: 4218 Eastman

Dr. Yu-Chin (Jerrie) Hsieh received her Ph.D. in Hospitality and Tourism Management from Purdue University in 2004. Prior to joining academia, she worked for five-star hotels in Taiwan and the Netherlands. Her research interests include hospitality-related human resources, and hotel employees’ occupational health. Dr. Hsieh has published articles in professional journals including the International Journal of Hospitality Management, International Journal of Hospitality and Tourism Administration, Journal of Human Resources in Hospitality and Tourism, and International Journal of Contemporary Hospitality Management. She also serves on the Editorial Board of Asia Pacific Journal of Tourism Research.

Image of Muhammet Kesgin, Ph.D.
Muhammet Kesgin, Ph.D.
Assistant Professor
585-475-5238
4272 Eastman
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Muhammet Kesgin, Ph.D.
Assistant Professor
Telephone: 585-475-5238
Office Location: 4272 Eastman

Research interests include:  Areas of hospitality and tourism management; experiential consumption and its fundamental interrelationships with the production of tourism and hospitality experiences.

Muhammet Kesgin, Ph.D., is an assistant professor in the Hospitality and Tourism Management Department.  Previously, he was a Ph.D. researcher and adjunct lecturer at Coventry University and Buckinghamshire New University.  His research interests focus broadly on the areas of hospitality and tourism management.  His principal research interests are in experiential consumption and its fundamental interrelationships with the production of tourism and hospitality experiences.  Kesgin is a fellow of the Higher Education Academy in the United Kingdom and the Academy of Marketing.  He has was awarded the Tourism Analysis Journal Best Paper Award at the 6th Int’l Conference on Services Management and won the Best Research Presentation Award at Buckinghamshire New University Research Colloquium.

Image of Richard Lagiewski, Ph.D.
Richard Lagiewski, Ph.D.
Assistant Professor
585-475-2820
4266 Eastman
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Richard Lagiewski, Ph.D.
Assistant Professor
Telephone: 585-475-2820
Office Location: 4266 Eastman

Research interests include: Destination development, resort management, tourism in transitional economies, organizational change and creating service competitiveness through creative practices.

Rick M. Lagiewski, Ph.D. is an Assistant Professor in the Hospitality and Tourism Management Department in the School of International Hospitality and Service Innovation.  He has been teaching at RIT since 2001.  Lagiewski’s research and teaching interests include: destination development, resort management, tourism in transitional economies, organizational change and creating service competitiveness through creative practices. He led a project for the East West Institute on cross-border institution building for tourism between Bosnia, Montenegro and Croatia.  Over the last four year Lagiewski has been an active scholar in delivering papers at the European Council of Hotel, Restaurant and Institutional Educators (EuroCHRIE)conference in such locations at; Turkey, France, Greece and Dubai. Topics have ranged from issues relating to medical tourism, experiential marketing and public private efforts in tourism development. Work with students at the undergraduate level outside of teaching have revolved around special event planning such as; Professional Golf Association (PGA) Championship, Senior PGA Championship, and the International Disabled Sailors (IDS) Sailing Regatta.  Lagiewski also helped deliver E-commerce training throughout the three main wine regions in New York State.  These seminars were made possible by grants sponsored by the New York Wine and Grape Foundation. Lagiewski is a member of the Council of Hotel, Restaurant and Institutional Educators, the National Restaurant Association, Eta Sigma Delta International Hospitality Honor Society, Executive Board;   and the Vermont Travel Industry Conference (State Tourism Conference).  He has been a nominee for the RIT Board of Trustees Scholarship Award and was the 2008 CHRIE Marriott Faculty Intern.  Lagiewski’s was awarded a Professional Development Fellowship funded by the U.S. Department of State through the Research and Training for Eastern Europe and the Independent States of the Former Soviet Union Act - 2001-2002l  NYS/UUP Individual Development Award – summer 2000; Vermont Travel Industry Conference Scholarship Winner - December 1999; Nominated for the Chancellor's Award for Excellence in Teaching State University of New York - December 1997; Teaching and Technology Discovery Grant, State University of New York -1997

Image of Warren Sackler
Warren Sackler
Associate Professor Emeritus
Warren Sackler
Associate Professor Emeritus
Image of Clint Wallington
Clint Wallington
Professor
585-475-2893
4224 Eastman
Clint Wallington
Professor
Telephone: 585-475-2893
Office Location: 4224 Eastman
Image of Carol Whitlock, Ph.D.
Carol Whitlock, Ph.D.
Professor
585-475-2353
4236 Eastman
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Carol Whitlock, Ph.D.
Professor
Telephone: 585-475-2353
Office Location: 4236 Eastman

Research interests include:  Forging educational partnerships with industries to develop innovation and creativity skills in undergraduates.

Carol B. Whitlock, Ph.D., is a professor in the Hospitality and Tourism Management Department in the School of International Hospitality and Service Innovation. Whitlock has taught at RIT since 1972. She has taught graduate and undergraduate courses in food product development, food science, strategic environment of the food industry, food preparation, menu planning, sensory evaluation, nutrition, food processing and technology, food quality assurance, technologies in service systems, and global standards of food.  While at RIT, Whitlock has created 19 new courses and taught 14.  
She developed and taught (1999) the first online course to ACMT, the American College of Management and Technology, Croatia; class size 120 – 200 students.  She has also frequently served as chair of department curriculum revision:  developed new service management undergraduate core of courses, increased synergism and efficiencies between majors, facilitated granting of maximum credit to transfer students (1995); facilitated a major undergraduate curriculum revision (1988-89); developed competency-based curriculum (1985-86); developed graduate level Foods (1987) and Nutrition (1989) options curricula.  Whitlock also served as chair for the accreditation of the school (1990-93), and accreditation awarded to 2000.  She has also chaired or served on numerous Institute, college, and School committees, including:

  • Institute Effective Teaching Committee, member, and Co-chair of the Eisenhart Colloquium on Best Practices in Teaching (2001-2003).
  • Advisory Board, RIT’s Teaching and Learning Center (2004 - 2006),
  • Member, RIT Strategic Planning Steering Committee and Co-chair, Task Force on Academic Programs and Curricula (1993-94).
  • Chair, Eisenhart Outstanding Teaching Award process (1998-2000).
  • Member, CAST college level strategic planning committee (1994-95).
  • Industry Partnerships for Innovation
  • Educational partnerships with industries to develop innovation and creativity skills in undergraduates. 

 

Current and recent partners: 

  • Dove Chocolate, division of Mars Candy Company, Master Foods
  • Birdseye Vegetables, division of Allens Canning Co.
  • Kraft Foods, coffee and crackers divisions
  • Constellation Brands (wines, spirits, beer, water)
  • Baldwin – Richardson Foods
  • (others)

 

Department of Labor grant 2007-2009; Advanced Food and Beverage Institute: Education to enhance international competitiveness of food industries.  Strategies for productivity in education of adults.

Current partners:

  • Wegmans Food Markets
  • NY Wine and Culinary Center

Innovative Technology Applications; some also are

Nutrition Education/Information

Application of technologies to food and hospitality industries, with emphasis on food imaging and marketing. 

Digital Imaging and Web Site Marketing 
- Linwood Gardens, listed on NY State Registry of Historic Places
http://www.linwoodgardens.org/   2004-present

May, 2009 issue of Horticulture Magazine

Digital image-based, touch screen menu for Henry’s, the student-run restaurant of the Hospitality and Service Management program.  
- Images and nutritional information in multiple formats provided on a tablet-style, touch-screen computer.  (2002)

“Information Station” and “Cuisine Machine,” interactive laser video disk/computer consumer information systems for supermarkets produced by InterAd Company of Rochester, NY. (1986-87)  

Topics included Meats and Seafood preparation methods, nutritional information, and pairing with other foods.  Touch-screen format.

Designing Undergraduate Curricula, in partnership with content professors.

  • Effective international education, undergraduate level, in Hospitality and Service Management
  • Undergraduate concentrations and minors: 
    • Event Management
    • Wine and Beverage Management
    • Human Resource Management

            
Boards and Professional Affiliations:

American Council on Science and Health, Board of Advisors (1984-present)

Institute of Food Technologists:

  • One of two persons nationally for media contact on food service issues (1987-1998)
  • Appointed to IFT Expert Panel, Food Safety and Nutrition (1984-87).

 

American Heart Association, New York State Affiliate:

  • Consultant, P&C Supermarket consumer Nutrition Project (1980-84);
  • Representative to New York State Nutrition Council (1977-82);
  • Heart Health Education Committee (1981-82)

 

American Heart Association, Genesee Valley Chapter:

  • Member, Board of Directors (1976-84);
  • Chair, Nutrition Committee (1975-83); consultant (1984-85); 
  • Chair, Program Council (1979-80)
  • Member, Heart Health Education Committee (1984-85)

 

Honors and Awards:

  • Named as Eisenhart Outstanding Teacher (1986), RIT
  • Bond Award Gold Medal for best research paper presented at the national conference of the American Oil Chemists’ Society,
Anne Zachmeyer
Anne Zachmeyer
Academic Advisor
(585) 475-5062
1190 Ross
Anne Zachmeyer
Academic Advisor
Telephone: (585) 475-5062
Office Location: 1190 Ross

Industry Professionals in the Classroom

Stacey Clements
Safety Training and Compliance Manager
RIT Compliance and Ethics
BS ’04, MS ‘07
Stacey has a BS in Hospitality Management and an MS in Occupational Safety. She is a full time RIT staff member as well as an adjunct professor in the School of Hospitality & Service Innovation.  Stacey is a member of the RIT Compliance and Ethics team as a Safety, Training and Compliance Manager.  Her responsibilities on campus range from food safety and alcohol compliance to teaching knife handling skills and OSHA mandated training for student and full time employees within RIT Dining Services. 
Stacey delivers lectures on Food Safety and Compliance.

 

Wendy Ford
Convention Sales Manager with Visit Rochester
BS ’92
Wendy has been educating meeting planners around the nation about the city of Rochester bringing many association and corporate meetings to Rochester. With her efforts and dedication, Wendy has built a convention market that has contributed significantly to the tourism industry in Rochester, an industry that has over $ 1 billion of economic impact for the city & Monroe County.

Students learn about Venue Management from Wendy.

 

Eric Wendorff
Corporate Operations Executive Chef, Wegmans Food Markets
BS ’94
Ever since Chef Eric Wendorff was a child growing up on Long Island, he has had a passion for food.  Throughout high school years his enthusiasm grew, working in restaurants and hotels. Upon graduation he decided to enroll in the Culinary Institute of America (CIA). There he learned everything from practical cooking skills to specialized techniques, while developing an inspired, distinctive cooking style that continues to evolve today.  He then found his way to Rochester, NY by the way of Rochester Institute of Technology, gaining his Bachelor’s degree in Hospitality Management.   It was around the same time when Chef Eric joined the Wegmans Food Markets team and began to play an integral part in the company’s ever growing culinary culture.   In the early years of his career, Eric was assigned to create “chef developed” grocery items including many of the company’s private label sauces and culinary focused ingredients. That job later led into Eric’s influence on the creation of their first Central Kitchen facility, producing soups, sauces and other prepared foods ingredients for all of the company’s 80 stores.  Eric eventually grew into the role of the Executive Chef of their flagship store in Pittsford, NY, overseeing the largest of Wegmans Food Markets Prepared Foods areas.   
Currently, Eric fills the role of Corporate Operation Executive Chef, responsible for developing and influencing many of the company’s new perishable programs, including such things as Ready to Cook meat and seafood meals as well as many of the company’s initiatives in food technology.
Eric helps students understand the different world cuisines and their place in restaurant menus.