Mark Holmes

Dr. Mark Holmes is an Associate Professor and Director of the School of Hospitality, Food and Tourism Management at the University of Guelph's Gordon S. Lang School of Business and Economics. He holds a PhD in Environmental Studies from York University, along with degrees from Ryerson University. His research focuses on sustainability in food systems, tourism, and hospitality, with particular attention to organizational diversity and certification frameworks. Holmes teaches courses in revenue management and operations analysis at both undergraduate and graduate levels.

• Bachelor of Commerce in Hospitality and Tourism Management (Ryerson University)
• Master of Spatial Analysis (Ryerson University)
• PhD in Environmental Studies (York University)

His research interests include sustainable practices in foodservice, wine/beverage sectors, and tourism management. Notable projects involve analyzing Blue Flag certification impacts, festival waste management, and Michelin-starred restaurant operational stress. Holmes collaborates with organizations like the Wine Council of Ontario and Bradford West Gwillimbury municipality.

Publications highlight trends in sustainable traveler behavior, workplace diversity in hospitality, and the challenges of local food sourcing. His work bridges academic research with industry applications, emphasizing environmental stewardship and operational efficiency.

Key contributions include advancing understanding of tourism lifecycle sustainability and workforce retention strategies. Holmes' interdisciplinary approach integrates spatial analysis with environmental and business management frameworks.