Adam Roy

Adam Roy is a Professor and the Lewis J. & Ruth E. Minor Chef-Professor of Culinary Management at the School of Hospitality Business, part of the Broad College of Business at Michigan State University. As a Fixed-Term Faculty member, his expertise spans

• Entrepreneurship
• Event & Meeting Management
• Food Safety
• Restaurant Management
• Leadership Strategies

His research and teaching focus on hospitality operations, strategic management, and managerial decision-making. He maintains active office hours across multiple days at both the Kellogg Hotel & Conference Center (219 S Harrison Rd, Rm L72) and Eppley Center (667 N Shaw Ln, Rm E405). His work has been featured in media such as Broad Matters podcast episodes discussing budget-friendly meal planning and supermarket inflation strategies.

Recent recognitions include inclusion in MSUToday's 2023 Faculty Recognition Dinner coverage, highlighting excellence in scholarship and teaching. He contributes to industry discussions on post-pandemic hospitality trends and operational resilience.