Dr. Ghiselli is the Head of the School of Hospitality & Tourism Management at Purdue University. Prior to this he was the Director of the School of Hotel & Restaurant Administration at Oklahoma State University. He has taught a number of courses over the years in the areas of food service operations, accounting, and finance. In addition to his experience in education, he has ten years of industry experience as a club manager, food service director and general manager; he has also spent time as a chef. Dr. Ghiselli's research area is operations management including foodservice design, and the implementation of food safety and HACCP systems. Of particular concern are the challenges posed by multiple generations in the workplace, and the affect that technology has on systems and processes.

Operational Analysis, Foodservice Operations,Workplace Behaviors & Turnover