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|
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.
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