Harrington, Ogbeide Earn International Hospitality Award in Case Study Contest

Hospitality professors recognized by hotel/restaurant group

Tuesday, September 10, 2013
l-r: Godwin-Charles Ogbeide, Council President Dennis Reynolds and Bob Harrington

l-r: Godwin-Charles Ogbeide, Council President Dennis Reynolds and Bob Harrington

FAYETTEVILLE, Ark. – Robert Harrington and Godwin-Charles Ogbeide were recently presented the Johnson & Wales Case Study Competition Award in the International Council on Hotel, Restaurant and Institutional Education case study competition.

Harrington holds the 21st Century Endowed Chair of hospitality and Ogbeide is associate professor of hospitality in the Dale Bumpers College of Agricultural, Food and Life Sciences at the University of Arkansas,

Ogbeide and Harrington received their award at the international council’s annual conference in St. Louis on July 26. The annual competition provides an opportunity for hospitality faculty from around the world to compete in case study submissions highlighting key issues for managers in the hospitality and tourism fields. The Johnson & Wales Case Study Competition Award is the second-place award in the competition.

Their case, titled “Leadership and Management in a Family Business Setting,” focused on issues related to succession planning, decision-making and leadership in an independent multi-unit restaurant setting. The case will be published in an upcoming issue of the Journal of Hospitality & Tourism Cases, providing an opportunity for use by and exposure to professionals, faculty and students around the world.

“It was an honor to be recognized for our contribution to this international competition and to provide a case that will enhance student learning on issues related to entrepreneurship and family-run businesses,” said Harrington.

“I am happy that our case study was selected for this award and hope that it will enhance the leadership and decision-making process of many family businesses,” said Ogbeide.

Ogbeide received his doctoral degree with an emphasis in hospitality management and leadership development from the University of Missouri. He has more than 25 years of experience in the hospitality industry. His teaching and research interest are in the areas of food systems management; meetings, events and conventions management; and hospitality operations and financial analysis. Ogbeide is the global director of membership for the International Council on Hotel, Restaurant and Institutional Education and co-chair of the Professional Convention Management Association faculty task force.

Harrington holds a doctoral degree in strategic management from Washington State University. He has more than 18 years of industry experience as an executive chef. He is editor-in-chief of the Journal of Culinary Science & Technology, and is an editorial board member for several top hospitality journals. Harrington is the author of Food and Wine Pairing: A Sensory Experience, and is widely published in the areas of hospitality strategic management, culinary innovation, culinary tourism, and food and wine. 

Contacts:

Bob Harrington, professor of hospitality
Food, Human Nutrition and Hospitality
479-575-4700, rharring@uark.edu

Godwin-Charles Ogbeide, associate professor of hospitality
Food, Human Nutrition and Hospitality
479-575-2579, gogbeide@uark.edu

Robby Edwards, director of communication
Bumpers College
479-575-4625, robbye@uark.edu

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