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.“
Bio
Raymond Zoller has more than 30 years of restaurant operations experience, including 10 years of culinary operations and more than 20 years of front-of-house experience, starting with a manager position with promotions up to and including director of operations. He has been responsible for multi-unit budgets that exceed $35 million in sales. He happily teaches freshman and sophomore dining room classes, several culinary classes, and an entrepreneurship class in the School of Business.
Zoller has a master's degree in Entrepreneurship, a bachelor’s degree in Hospitality Management, and an associate degree in Culinary Arts. In addition, he is a Certified Executive Chef (CEC), Food Service Management Professional (FMP) and Certified Hospitality Educator (CHE.) He is also involved in the Teaching Assistant Selection Committee.
Zoller has been teaching for six years at Johnson & Wales University. He loves the opportunity to share what he has learned from other industry leaders and outstanding organizations with his students. He is a big believer in developing teamwork in the classroom while also getting to know each student on a personal level. Zoller has 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