David H. Crumb, Associate Professor

B.S., Florida State University, M.B.A., Michigan State

Campus Address: Eastman Building (#01) 4218
Campus Telphone: 585-475-2355
Email: dhcism@rit.edu
Research interests include:  Research and identify the competencies for successful global hospitality managers. 

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David Crumb is an associate professor in the Hospitality and Tourism Management  Department in the School of International Hospitality and Service Innovation.  He has been teaching at RIT since 1988.  Previously Crumb was the Vice President and General Manager of the Sheraton Needham and General Manager of the Rochester Airport Marriott.  His research focus is to identify the competencies for successful global hospitality managers.    He is a board member of the Rochester Hotel and Lodging Association and has been awarded the Norman Miles Outstanding Professor Award.

Edward (Ted) Ganster

M.S., B.S., Rochester Institute of Technology

Campus Address: Eastman Building Room 
Campus Telephone: 585-475-5069
Email: ejgism@rit.edu
Research interests include:  New technologies and practices used in the food and beverage industries. 

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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.   

Richard M. Lagiewski, Lecturer

M.S., B.S., Rochester Institute of Technology

Campus Address: Eastman Building (#01) 4266  
Office Telephone: 585-475-2820
Email: rxlisr@rit.edu
Personal website:  http://www.rit.edu/cast/hsm/faculty.html
Research interests include: Destination development, resort management, tourism in transitional economies, organizational change and creating service competitiveness through creative practices.

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Rick M. Lagiewski 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 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

Carol B. Whitlock, Ph.D., Professor and Interim Chair Hospitality and Tourism Management; Undergraduate Chair of Hospitality and Service Management

Ph.D., University of Massachusetts; M.S., B.S., Pennsylvania State University
Certifications: Certified Dietitian Nutritionist, Registered Dietitian

Campus Address: Eastman Building (#01) 4236
Campus Telephone:  585-475-2353   
Email:  cbwism@rit.edu
Personal Website:  http://people.rit.edu/cbwism/
Research interests include:  Forging educational partnerships with industries to develop innovation and creativity skills in undergraduates. 

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Carol B. Whitlock, Ph.D., is a professor in the Hospitality and Tourism Management Department in the School of International Hospitality and Service Innovation.  Since 2005, she has also served as the department’s undergraduate chair.  Whitlock has taught at RIT since 1972.   Previously, Whitlock was a professor and senior food faculty.  She 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,