MSU Associate Professor Named President of the RCF

The School of Hospitality Business at Michigan State University

. July 21, 2009

JULY 21, 20029 - Associate Professor in The School of Hospitality Business at Michigan State University Dr. Carl P. Borchgrevink has been named president of the Research Chefs Foundation (RCF), which supports the educational endeavors of the Research Chefs Association (RCA). Dr. Borchgrevink will serve in this capacity on the all-volunteer board for two years.

Dr. Borchgrevink earned his Ph.D. at MSU in 1994, and has been with The School since 1989. He has broad experience in restaurant management, culinary foundation leadership, and in hospitality business education. Dr. Borchgrevink has a keen interest in organizational behavior and communication, human resources management in hospitality and tourism, and service management.

A founding member of the RCA in 2002, and previously the RCF vice president, Dr. Borchgrevink explains that 'RCF is the primary source of financial funding for Culinology(R) education and research.' As president, he will seek to further the mission of the RCF, which is to generate resources, award scholarships, and support programming and research for students and professional members of the Research Chefs Association (RCA) who pursue higher learning and continuing education in Culinology(R), culinary arts, and food science.

Dr. Borchgrevink also serves as secretary/treasurer of the Michigan chapter of the Council on Hotel, Restaurant and Institutional Education (MICHRIE).

Media Contact:

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.