Communication of Culture: Culinary Arts

By Denis Rudd, Litzinger, Richard Mills, Frank Flanegin and Allen Lias.

Published by The Sustainability Collection

Format Price
Article: Print $US10.00
Article: Electronic $US5.00

Culinary art is one of the most ancient forms of cultural expression. Food habits are not independent entities. They are organized events that encompass both organizational communication and cultural history.

Keywords: Organizational culture, Dining rituals, Fragmentation, Consistency

International Journal of Environmental, Cultural, Economic and Social Sustainability, Volume 1, Issue 1, pp.15-22. Article: Print (Spiral Bound). Article: Electronic (PDF File; 818.682KB).

Prof Denis Rudd

Dr Rudd received his Bachelor's Degree in Finance and Commerce from Rider College, Lawerenceville, New Jersey, a Master's in Business Administration, a Masters in Education Counseling, Specialist in Higher Education Administration, and a Doctorate in Educational Counseling from the University of Nevada, Las Vegas. Dr Rudd is a fifth generation hotelier, his grandfather was vice president of the Statler Hotel corp., his father was manager of the New York Statler Hilton hotel. Dr Rudd began his career at his family's hotel in Windham, New York at the Osborn House a one-hundred-and fifty room resort. In Florida, he worked for the Breakers and the Biltmore Hotels in Palm Beach, Florida. In 1964 he enlisted in the United States Army and served in the Republic of Vietnam as an platoon leader. He was wounded and returned to the U.S. In Bamburg, Germany he served as S-1, and Club and Slot Machine Officer for the third brigade fourth armored division. He retired from the military as a captain in 1971. In Las Vegas, Nevada he taught at Clark Country College, and was Director of Veterans Services for UNLV, in addition he was a consultant for SUMA, Hotel Casino Corporation. Upon receiving his doctorate he became chairman of the lodging and restaurant program at Webber College, in Babson Park, Florida. At Webber he established the Babson Seminar Series (a series of lectures) and became a full professor. In 1980 he became chef/owner of the Equinox Sky Line Inn in Manchester, Vermont. The Inn was located atop Mount Equinox on a 9600 acre wildlife sanctuary. While in Vermont Dr Rudd established the Hotel and Restaurant program at the Ethan Allen Community College. In 1990 he accepted a position as associate professor at Niagara University, Niagara, New York. While there he established the Graduate Program in Hotel, Restaurant, Travel, and Tourism and assisted in the development of Casino gaming in Ontario Canada. Dr Rudd is currently a member of CHRIE, ACTE, American Culinary Federation, NRA, TTRA, PTC and STTE. In 1995 he accepted the position as Professor and Director of Hospitality and Tourism Management for Robert Morris College Coraopolis and Pittsburgh, Pennsylvania. Dr Rudd has recently published a text entitled Introduction to Casino and Gaming Operation, published by Prentice Hall. His interests are varied and he has done research and made presentations on Gaming Operations, ADA, Bed and Breakfast, Innkeeping, Marketing, ABA, the Senior Market, and Casino Operations. In addition Dr Rudd has received certification as a CHA and FMP from the NRA and the Educational Institute of the American Hotel Motel Association.

Dr. Allen Lias

Allen Lias is presently Professor of Mathematics and Assistant Dean of the School of Engineering, Mathematics and Science at Robert Morris University, located in Pittsburgh, PA. He has been at RMU for 16 years. He is a Co- principal investigator and mathematical team leader for a National Science Foundation Comprehensive Grant to improve K-6 mathematics and science education. He holds a Ph.D. in Mathematic Education from the University of Pittsburgh and a Master of Arts in Teaching-Mathematics from the University of North Carolina at Chapel Hill. His research interests are teaching strategies and learning styles.


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