Halil Ibrahim Karakan is a Lecturer at Gaziantep University , affiliated with the Tourism and Hotel Management Vocational School in the Hotel, Restaurant and Catering Services Department . He holds a Doctorate in Tourism Management (2019) and a Master's in Business Administration (2012) from Mersin and Gaziantep Universities, respectively. Associate Degree in Law Justice (Open Education), Anadolu University (2022) Licence in Accommodation Management, Mersin University (2007) Research Interests focus on Tourism Management, Sustainable Tourism, Hotel Management, Digital Marketing in Hospitality, and Consumer Behavior . His recent work explores reverse diaspora tourism, urban air mobility acceptance, and eco-tourist behavioral patterns. Scientific Awards include the 2016 Science Encouragement Award from the Economic Development and Social Research Association. He serves as Head of Department (2024) and previously held roles as Erasmus Coordinator (2014-2016) and Deputy Head of Department at Gaziantep University.
Yun-Oh Whang is a Clinical Assistant Professor of Business Administration at the Katz Graduate School of Business, University of Pittsburgh . He combines academic rigor with extensive industry experience, having held executive roles in technology and marketing sectors prior to his academic career. PhD, University of Southern California (2001) MBA, Washington University in St. Louis (1995) MS, Seoul National University (1987) BS, Seoul National University (1985) His research focuses on consumer information processing , digital marketing , and entrepreneurship , with publications spanning consumer behavior , social media strategies , and retail promotion analysis . His work bridges theoretical insights with practical applications in marketing and business economics. Yun-Oh's publications highlight interdisciplinary trends, integrating marketing psychology , data-driven strategies , and case-based analysis across industries. His teaching spans undergraduate to PhD levels, emphasizing hands-on problem-solving and research methods. He has consulted for organizations like the National Consortium for Academics and Sports and Samsung Electronics , and his professional background includes leadership roles in South Korea, St. Louis, and Los Angeles. Outside academia, he is a night-sky photographer and music producer.
Masoud Kamalahmadi is an Assistant Professor at the Miami Herbert Business School , University of Miami, specializing in Management Science . His research focuses on supply chain resilience , operational risk management , and workforce scheduling in healthcare and hospitality sectors. Developed stochastic models to quantify benefits of flexibility/redundancy in supply chains Created optimization frameworks for hospitalist case-mix and restaurant JIT scheduling Investigated telehealth applications for healthcare access improvement His work spans theoretical modeling and real-world implementation, with applications in inventory pre-positioning , supplier diversification , and labor productivity analysis . Publications appear in top journals like Management Science and International Journal of Production Research .
Samuel LAGRANGE is Lecturer at IAE Clermont Auvergne – School of Management, Université Clermont Auvergne, where he conducts research within the Strategy, Territory and Actor Networks (STeRA) axis of the CRCGM laboratory (Centre de Recherche Clermontois en Gestion et Management). Education : No explicit educational background is provided in the supplied text. Research interests revolve around the governance and optimization of franchise networks, supply-chain modelling, New Public Management, and the management of commercial relationships in banking networks. He employs decision-modelling techniques, simulation, and mixed-integer linear programming to assess and enhance logistic and financial flows across diverse franchise systems, including bakery, restaurant, and fast-food networks. His work also explores how statutory diversity and proximity theory can illuminate managerial challenges within these networks. Publications (2010–2018) demonstrate a consistent focus on developing quantitative and conceptual frameworks for franchise and supply-chain management, with empirical applications to prominent French networks such as Paul, La Mie Caline, Flunch, Buffalo Grill, McDonald’s, and KFC. The studies collectively advance methodologies for optimizing mix rates, evaluating financial flows, and reinventing retail formats, particularly bank branches. Scientific awards : None are mentioned in the provided materials. Advising & grants : No specific doctoral or master’s students, research grants, or funded projects are listed. Laboratory & teams : He is an active member of the CRCGM – Centre de Recherche Clermontois en Gestion et Management (EA 3849), located at 28 Place Henri Dunant, 63000 Clermont-Ferrand, France.
Professor Klaudiusz Fross is a distinguished academic at the Silesian University of Technology, where he serves as Head of the Department of Design and Qualitative Research in Architecture since 2017. Previously, he was Dean of the Faculty of Architecture from 2016 to 2024, during which time he significantly elevated the faculty's reputation, achieving Category A scientific status twice (granting habilitation rights), securing second place in the Perspektywa ranking twice, and first place in the Builder ranking twice. In 2023, the Architecture program received an excellence distinction from PKA. With habilitation completed in 2013 and doctorate in 1996, Professor Fross represents the Silesian School of Architecture with over 30 years of continuous service at the university. His academic credentials include building permit 468/01, SL-0197, and certifications in Facility Management & Quality Assessment in Architecture. Professor Fross's research spans multiple cutting-edge areas within architecture. He is particularly known for his work in Qualitative Research in Architecture , Space/Cosmic Architecture , and Smart Architecture incorporating mixed reality technologies. As an analog astronaut, he leads the Weninger space mission and manages the APA Mission MARS research project focused on space habitat design. His research also encompasses energy-efficient architecture, public space design, and facility management. Professor Fross has developed proprietary methodologies for quality assessment based on simplified Post Occupancy Evaluation (POE), promoting the architect-researcher model and 'design by research and research by design' approaches. Professor Fross has received numerous prestigious awards including: 'Autorytet Budownictwa i Gospodarki Śląskiej' (2014) 'Osobowość Budownictwa Śląskiego' (2023) 'Polski Herkules' in the Science and Education category (2023) 'Przyjaciel niewidomych' (Friend of the Blind) badge Golden Badge named after King Casimir the Great (2018) Medal of the National Education Commission Main award at Expo Gliwice 2020 for the 'BenchMan' brand As an active designer with over 30 years of experience, Professor Fross has completed more than 300 projects across residential, office, retail, service, hotel, restaurant, medical, recreational, and industrial sectors. Within the Silesian University of Technology campus, he has designed numerous significant spaces including the Student Creativity Centre, Aviation Training Centre at Gliwice airport, public spaces of the Student Housing Estate, and renovations of student dormitories. He also serves in various leadership roles including Vice-President of the Polish Ergonomics Society since 2023 and President of its Silesian Branch since 2022. Professor Fross is certified in Facility Management & Quality Assessment in Architecture and holds construction and conservation qualifications. As an ad hoc court expert, he brings his extensive expertise to legal matters. His managerial approach to design has resulted in proprietary methods that guarantee reduced design errors, fulfillment of business priorities, economic solutions, low operational costs, competitive facilities, and user satisfaction.
Lee Hyeong-ryong serves as a Professor in the Department of Hotel, Tourism and Restaurant Management at Sejong University, focusing on industry-relevant research and education within hospitality disciplines. His research spans critical areas of modern hospitality: Hospitality Management : Strategic operations and service innovation in lodging sectors Tourism Systems : Destination development and sustainable travel economies Restaurant Management : Culinary operations and customer experience optimization No scientific awards are documented in available sources. Student advising and grant activities lack explicit mention in current records, though departmental structure implies graduate mentorship responsibilities. Laboratory initiatives appear active per departmental listings, targeting applied solutions for hospitality industry challenges through empirical research.
Yu-Kyeong Chong is a Professor in the Department of Food Service Management at Sejong University. Her research focuses on hospitality marketing, franchise system management, and restaurant management, with a secondary emphasis on food science and clinical nutrition. She holds a Ph.D. from the University of Missouri at Columbia, an M.S. from the University of Nevada at Las Vegas, and another M.S. from Yonsei University, where she also earned her B.S. Hospitality Marketing Franchise System Management Restaurant Management Food Science Clinical Nutrition Her research activity includes a 2000 publication analyzing how clinical nutrition and foodservice personnel perceive total quality management in teaching hospitals. This work intersects hospitality management and healthcare dietary services, contributing to understanding operational efficiency in food service. Professionally, she has served as a Chief Project Manager at Chorokbaem Media & Communication, Team Leader of Strategy & Planning at CORELINK, and led CRM projects at Ambassador Hotel Group. Her career bridges academic research with industry experience in hospitality and food service management.
Shunichi Ohmori , a Professor at the Faculty of Science and Engineering , Waseda University , holds a Doctorate in Engineering from the same institution. His academic journey includes continuous affiliation with Waseda University since 2011, currently serving as a faculty member and concurrently as Director of Research Institute at the Institute of Global Production & Logistics (2022-2026). Education: Doctorate (2009-2012), Master's (2007-2009), and Bachelor's (2004-2007) from Waseda University His research focuses on industrial engineering and operations research , with specific interests in optimization , facility planning , logistics , and supply chain management . He has developed innovative frameworks for: Robust supply chain design under disruption risks Multi-echelon inventory optimization 3D facility layout planning with pipeline arrangements Collaborative vehicle routing cost allocation Green product portfolio strategies under uncertainty His publication record demonstrates expertise in stochastic optimization (15+ peer-reviewed papers) and heuristic algorithms (14+ conference proceedings). He has received multiple Best Paper Awards (2012-2016) and contributed to curriculum development through courses like Advanced Facilities Planning , Supply Chain Transformation , and Logistics at both undergraduate and graduate levels.
Galen Collins is a Professor at Northern Arizona University's School of Hotel and Restaurant Management within The W.A. Franke College of Business. His research explores the intersection of robotics, information technology, and hospitality services. His scholarly work focuses on robot acceptance , service quality in food delivery , and ethical challenges in hospitality . Notable contributions include studies on human-robot interactions , minimum-wage adaptation strategies , and sustainable hotel operations . Recent research trends highlight his leadership in applying the Technology Acceptance Model (TAM) to service robotics, analyzing customer satisfaction , automation ethics , and wireless infrastructure planning in hospitality settings.
Dwight Sanders is a Professor in Agribusiness Economics at Southern Illinois University Carbondale. He combines academic expertise with industry experience in production agriculture, commodity futures brokerage, and corporate roles at The Pillsbury Company and Darden Restaurants, Inc. Education: Ph.D. and M.S. in Agricultural Economics from the University of Illinois at Urbana-Champaign (1995), and a B.S. in Economics from Missouri State University (1991). His research focuses on forecasting, risk management, hedging strategies, and speculative impacts in commodity futures markets. He has contributed to understanding market dynamics, including the role of index funds and speculative trading. Key trends in his publications include empirical analyses of commodity price volatility, financialization of agricultural markets, and the development of futures contracts for agricultural commodities. His work spans journals like Energy Economics and Canadian Journal of Agricultural Economics .
HURİYE ZAFERA serves as a Lecturer at Gedik University's Gedik Vocational School within the Hotel, Restaurant and Catering Services Department since 2021. Her academic career includes prior lecturing positions at Nişantaşı University (2017-2021) across both their Vocational School and Faculty of Art and Design, plus teaching roles at Okan University's Gastronomy Department (2016-2017). Her educational qualifications feature: Master's Degree in Gastronomy (with thesis) from Okan University, Institute of Social Sciences (2015-2019) Associate Degree in Cooking from Anadolu University, Faculty of Open Education (2017-2019) Licence in Business from Anadolu University, Faculty of Open Education (2011-2015) Associate Degree in House Management from Anadolu University (1993-1995) Associate Degree in Dairy Technology from Aegean University, Faculty of Agriculture (1989-1991) Her research and teaching expertise focuses on practical culinary arts within hospitality education, emphasizing cooking techniques, restaurant operations, and catering services aligned with Turkey's tourism sector. With over five years of vocational teaching experience across multiple universities, she specializes in translating theoretical gastronomy concepts into applied culinary training.
Lecturer Özdal Kerem serves as a part-time faculty member in the Department of Gastronomy at Near East University, specializing in wine education through his La Reserva Wine Club platform. His academic role is complemented by extensive industry experience across food import/export, restaurant management, and viticulture. His research interests focus on practical gastronomy applications, particularly Wine Education, Viticulture, and Oenology , developed through international training in Turkey, Italy, France, and Argentina. This expertise directly informs his mission to advance wine knowledge in Cyprus. Professional affiliations include: Current Senator at Junior Chamber International (JCI) North Cyprus Former Chairman of Food Importers Association in Cyprus (2008-2013) Co-founder of JCI North Cyprus (1993) His teaching methodology integrates decades of entrepreneurial experience in food sectors including coffee production, confectionery, and vine-growing operations in Esentepe village. The La Reserva Wine Club functions as his primary educational laboratory for wine studies.
Dr. Özkan SÜZER serves as a Lecturer at Karabük University's Safranbolu Faculty of Tourism in the Department of Gastronomy and Culinary Arts. With a full-time academic appointment since 2023 (previously serving as a Research Assistant from 2017-2023), he has established himself as a dedicated educator and researcher in culinary sciences. His academic journey includes a PhD in Gastronomy and Culinary Arts from Balıkesir University (2018-2022), a Master's degree from Gaziantep University (2016-2018), and undergraduate studies at the same institution (2012-2016). Dr. Süzer's research interests span sustainable gastronomy, culinary arts, local food systems, neurogastronomy, and the intersection of technology with food practices. His scholarly work demonstrates a consistent focus on both theoretical and practical aspects of gastronomy, with particular attention to sustainability issues in food systems and tourism contexts. Analysis of his recent publications reveals a strong emphasis on contemporary challenges in the culinary field, including digital transformation in restaurants, sustainable food consumption behaviors, and the application of emerging technologies like 3D printing in culinary contexts. His work frequently examines the relationship between local food experiences and tourism, contributing valuable insights to the rapidly growing field of gastronomic tourism. Active researcher with 49 total publications accordingli to institutional metrics Current researcher on the internationally supported 'Master Chef Simulator: Sustainable Gastronomy Training Through VR' project (2024-2026) Supervises master's students on topics related to sustainability in Michelin restaurants and local food experiences Teaches comprehensive curriculum spanning foundational and specialized topics in gastronomy Dr. Süzer's academic contributions reflect his commitment to advancing knowledge in gastronomy through rigorous research, innovative teaching methods, and international collaboration. His work bridges traditional culinary practices with contemporary technological and sustainability challenges, positioning him as a relevant voice in modern gastronomic scholarship.
Snežana Knežević serves as a Lecturer at the Department of Medical Sciences, Academy of Applied Studies Polytechnic in Belgrade, Serbia, where she integrates medical expertise with technology applications in healthcare and service industries. Her academic foundation includes medical training from the University of Kragujevac and advanced studies in health management. Her educational background features: Basic Medical Studies, University of Kragujevac Medical Faculty (1994) Specialization in General Medicine, University of Kragujevac Medical Faculty (2010) Master's Degree in Health Care Management, University Singidunum Faculty of Health and Law Studies Dr. Knežević's research program critically examines artificial intelligence implementation in hospitality and healthcare systems, with particular emphasis on practical service transformation, food waste reduction, and work-life balance policies. Her public health investigations span cardiovascular care utilization patterns in Serbia and standardized approaches to Long COVID management across 34 European nations, demonstrating exceptional interdisciplinary reach between medical science, technology, and social policy. Analysis of her 2025 publications reveals a strategic focus on translating AI capabilities into operational improvements within service industries while addressing systemic healthcare challenges through multinational collaboration. Her work consistently targets measurable outcomes in efficiency, sustainability, and patient care quality. No scientific awards are documented in available sources. As an active researcher, Dr. Knežević participates in substantial international collaborations that likely involve grant funding, though specific projects aren't detailed. Her editorial contributions to 15 publications indicate engagement with scholarly discourse. While teaching remains central to her lecturer role, her research profile suggests significant involvement in national health surveys and European policy development initiatives. Though no dedicated laboratory is mentioned, her research operates through institutional partnerships including the Belgrade Geographical Institute 'Jovan Cvijić' SASA, facilitating data-driven studies across Serbia's healthcare and hospitality sectors through multi-institutional teams.
Dr. Julie Kellershohn is an Assistant Professor in the Ted Rogers School of Hospitality and Tourism Management at Toronto Metropolitan University. She holds an Honours BSc in Biochemistry (Queen's University), MBA (Harvard University), and PhD in Marketing Research (Harper Adams University). Her professional background includes significant industry experience in food/beverage and pharmaceutical sectors. Research Focus: Dr. Kellershohn investigates consumer decision-making in food/beverage contexts, including restaurant dynamics, technology's impact on purchases, alcoholic beverage marketing, and behavioral nudges. Her work spans quantitative and qualitative methodologies with emphasis on Away-From-Home consumption patterns. Publication Trends: Her recent articles focus on generational food perceptions, educational technology efficacy, policy impacts of menu labeling, and child-focused marketing strategies. Research consistently addresses technology-consumer interfaces across hospitality settings. Awards & Recognition: Ted Rogers Teaching Innovation Award (2020-2021) TRSM Research Recognition Award (2017-2018) TRSM Dean's Teaching Award (2017-2018) McDonald's Excellence in Innovation Award (2013) McDonald's Circle of Excellence (2007) McDonald's Team Leadership Award (2006) Instructional Approach: Incorporates industry case studies into courses including Food Service Operation Control and Advanced Service Management Systems, bridging theoretical concepts with practical applications.
