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| Bill Guilfoyle |
| Associate Professor in Business Management |
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Education:
MBA, Pace University, NYC; BA, State University of New York, College at New Paltz.
Professional Background:
Chef/Owner, The Blue Heron Restaurant, Montgomery, NY. General Manager, Broadway Grill, NYC; Sam's Cafe, NYC. Managing Partner, Sam's Restaurant, NYC. Sales Manager, The Continental Companies. Sommelier and Beverage Manager, The Quilted Giraffe, NYC. |
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Q: What do you like most about teaching Restaurant Operations?
Bill Guilfoyle: The wide variety of topics and subjects that we cover is one of the best things about this course—everything from the modern history of the hospitality industry to real estate issues and location analysis, concept development, menu formation, beverage programs, cost control and forecasting, service issues, and marketing.
Q: What key learning or learnings would you like your students to take away from your class?
BG: I want my students to have a broader understanding of all aspects of the hospitality industry, from fast food to fine dining. For instance, this semester the class is acting as a consultant to the local Applebee's. We're developing methods to help make it a better, more efficient restaurant operation. Teams include Front-of-the-House, Back-of-the-House, Marketing and our Green Team focused on sustainability and energy conservation.
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