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Canyon College


Elizabeth A. Dugan, MS, BS, AS, AA
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Biographical Information


Education:

MS - Hotel, Restaurant and Travel Administration
University of Massachusetts, MA

BS - Hotel, Restaurant and Travel Administration
University of Massachusetts, MA

AS - Hospitality Management
Holyoke Community College, MA

AA - Liberal Arts and Sciences
Holyoke Community College, MA

Professional Experience:

1998 - Present
Owner - Food Write, WI.
Freelance Business Writer focusing on Food Service Companies and Food Production Companies.

2000 - 2005
Company Representative - Waukesha Wholesale Foods, WI.
Responsible for selling to existing accounts, prospecting, and obtaining new business for a broad-line food distributor. Responsible for accounts receivables within territory. 1998 - 1998
Quality Assurance Manager and Trainer - GWS at Great Lakes Naval Base, North Chicago, IL.
Responsible for developing, implementing and supervising Quality Assurance Program for a start-up operation. Responsible for developing, implementing and supervising training programs for supervisors and hourly workers. Operation served 22,000 Navy personnel in three galleys. Operation employed 450 hourly workers in Galley and warehouse.

1996 - 1997
Food Service Manager - Rockingham County Schools, Harrisonburg, VA.
Managed breakfast and lunch for 680 students and staff, with $22,000 average monthly revenue. Complied with all Federal and State Guidelines for school food service. Managed 7 full time and 3 student staff members. Responsible for food and supply ordering, scheduling of staff and day to day operations.

1995 - 1996
Catering Manager - Cinnamon Bear Deli, Harrisonburg, VA. Responsible for booking, servicing, and supervising off premise catering events. Responsible for $8,000 to 10,000 monthly revenue.

1995 - Present
Consultantships and Freelance Works, Published writer, course developer for hire.

1987 - 1987
Dining Room Manager - Lord Jeffrey Inn, Amherst, MA. Responsible for day to day operations of 100 seat fine dining restaurant, 20 seat bar, 30 seat garden café and all banquet events. Operating revenues of $250,000, hired and supervised over 50 employees in various jobs. Responsible for all food service expenditures. Responsible for all advertising and internal merchandising for the hotel.

Other jobs in the hospitality industry include bookkeeper, night audit, front desk clerk, cook, dining room hostess and cashier

Instructor Experience:

Spring 2005 - Present
Instructor - Devry University Online, Oak Brook, IL.

Spring 2005 - Present
Instructor - College of Lake County, Grayslake, IL.

Spring 1997
Instructor - James Madison University, Harrisonburg, VA.

1992 - 1995
Assistant Professor, Graduate Faculty Member - Southern Illinois University, Carbondale, IL.

1990 - 1992
Visiting Assistant Professor - Southern Illinois University, Carbondale, IL.

1987 - 1990
Instructor - University Of Massachusetts, Amherst, MA.


Private Publications:

Dugan, E FN 372 and FN 373 Continuing Education Courses Books, Southern Illinois University, 1995 and 1996

Dugan, B., "Internet Sites of Interest" AHFME Newsletter Spring 1995, Summer 1995, Fall 1995, Spring 1996, Summer 1996

Author and Editor of Monthly Sales Newsletter for Foodservice Customers. Fall 2000 to December 2004

Writing For Clients and Employers

Wrote Job Descriptions and Training Modules for Civilian Foodservice Employees at a Naval Base

Developed and wrote Quality Assurance Plan with Check sheets and Documentation for large foodservice operation

Wrote HACCP plan with Check sheets and supporting documentation for several operations

Wrote Service Standards, Policies and Procedures and Operations Manuals for several foodservice operations

Have written several how-to guides including Diced Chicken Dilemma and Ground Beef Dilemma addressing surpluses and shortages for various customers

Have written more than 25 field tested Hospitality and Foodservice cases, addressing issues within the industry. Cases were designed for classroom and seminar use

Course developer, lecture writer for the following courses: Introduction to the Hospitality Industry, Introduction to Foodservice Industry, Beverage Management, Quantity Food Production with Laboratories, Financial Management in Hospitality Industry, Front Desk Management, Food and Beverage Cost Controls, Hospitality Computer Applications, and Introduction to Management. Have re-written lecture material for seminar use and for training purposes.

Wrote CN Label Guide for School Customers

Wrote Menu Mention Guide for Commercial Customers

Have written and edited cycle, catering and static food menus to meet customers marketing, nutritional, and financial targets

Professional Editing Experience

Reviewer for the Journal of Hospitality Accountants, 1993 to 1995

Reviewer of Food for Fifty, Ninth Edition, by Grace Shugart and Mary Molt, Macmillian Publishing Company, Fall 1994.

Editor and computer graphics for Cases in Hospitality Marketing and Management, by Robert C. Lewis. John Wiley and Sons, 1989.