Raymond Zoller

Bio

I have over 30 years of restaurant operations experience to include 10 years of culinary operations and over 20 years of FOH experience starting with a manager position with promotions up to and including Director of Operations. I have been responsible for multi-unit budgets that exceed $35 million in sales. I happily teach Freshman and Sophomore Dining Room classes, several culinary classes, and I also teach an Entrepreneurship class in the School of Business.

I have a Masters degree in Entrepreneurship, a bachelor’s degree in Hospitality Management, and an Associate Degree in Culinary Arts. In addition, I am a Certified Executive Chef (CEC), Food Service Management Professional (FMP), and Certified Hospitality Educator (CHE.) I am also involved in the Teaching assistant Selection Committee.

I have been teaching for six years at Johnson & Wales University. I love the opportunity to share what I have learned from other industry leaders and outstanding organizations with my students. I am a big believer in developing teamwork in the classroom while also getting to know each student on a personal level. I have a tremendous passion for excellence and a true desire to help provide each student with the tools necessary to reach or exceed their potential.

Areas of Expertise

• Hospitality Management
• Entrepreneurship

Certifications

• American Culinary Federation, Certified Executive Chef
• Hospitality Educators Society, Certified Hospitality Educator
• Foodservice Management Professionals

Memberships

• American Culinary Federation

Courses Taught (Examples)

• CUL 1325 Essentials of Dining Service
• FCUL 2235 Cont Serv and Rest Supervision
• CUL 1055 Cooking in Today’s Rest: Breakfast and Lunch
• ENTR 3025 Growth & Sustain for Small Businesses