Personalized instruction is designed to provide for creativity and comprehension, as well as strategies for success. The primary relationship is between instructor and student, and to this end full time, credentialed faculty from several disciplines teach core curriculum, and are ably assisted by instructors and guest lecturers representing vital sectors of the allied hospitality industries.

An excellent faculty to student ratio insures that each student will receive personalized attention and guidance. Each curricular student is assigned a faculty advisor who will facilitate the student's entry into and progress through the curriculum, as well as provide career planning and placement guidance. All faculty maintain office hours and they readily avail themselves for tutoring, scheduling and special needs of each student.

David J. Barrish, MPA., CHA Director Master of Public Administration; Leadership, Virginia Commonwealth University; Bachelor of Science; Restaurant Management, The Ohio State University
	Eric Breckoff, MBA Master of Business Administration; Organization and Management, Johnson & Wales University; Bachelor of Science; Food Service Management, Johnson & Wales University; Associate in Applied Science; Culinary Arts, Johnson & Wales University
	Steve Fixman Bachelor of Arts; Political Science & History, Boston College
	Lindsey Harmer, RD Bachelor of Science; Nutritional Sciences, Pennsylvania State University
	John King Bachelor of Science; Food Service Management, Johnson & Wales University; Associate in Applied Science; Culinary Arts, Johnson & Wales University; Associate in Applied Science; International Pastry Arts, Johnson & Wales University
	Jan LaPierre Bachelor of Science; Business Administration, University of Richmond
	John Maxwell, CCE, CEC Bachelor of Science; Interdisciplinary Studies, Culinary Education, Virginia Commonwealth University
	Lana Petfield Bachelor of Science; Food Service Entrepreneurship, Johnson & Wales University; Associate in Applied Science; Baking and Pastry Arts, Johnson & Wales University
	Mark Reres Associate in Occupational Studies; Culinary Arts, The Culinary Institute of America
	Lyndel R. Schuster, RD Master of Science; Food and Nutrition and Long Term Care, Ohio University; Bachelor of Science; Hospitality Management and Business Administration, Ohio University
	Jerri L. Zacko, RD Bachelor of Science; Dietetics, Bowling Green State University
	Ka Wong, MS, RD, CNSC Master of Science, Clinical Nutrition, The Chicago Medical School; Bachelor of Science; Dietetics, Drexel University
	Crystal Wynn, MPH, RD Master of Public Health, Nutrition, University of North Carolina at Chapel Hill; Bachelor of Science; Foods, Dietetics and Nutrition, Delaware State University

An excellent faculty to student ratio insures that each student will receive personalized attention and guidance. Typically, no more than 18 students are scheduled in lab classes. Lecture and distance learning classes generally range between 18 and 35 students. Each curricular student is assigned a faculty advisor who will facilitate the student's entry into and progress through the curriculum, as well as provide career planning and placement guidance. All faculty maintain office hours and they readily avail themselves for tutoring, scheduling and special needs of each student.