Christopher Gaulke

Biography

Christopher Gaulke is a lecturer in food & beverage management at the School of Hotel Administration. He teaches courses in restaurant management, purchasing and supply chain management, and new product development. Christopher realized his affinity for restaurants and food service at a young age and has since gained more than 20 years of practical experience working in a variety of different food-service operations including quick-service, casual, and upscale restaurants, as well as retail and institutional food service. In that time, he gained significant knowledge of both front- and back-of-house operations and held several top managerial positions including general manager, executive chef, and food-service manager.

While earning his MBA, Christopher realized his passion for teaching, while teaching courses in food production, sanitation, beverage management, and global hospitality. Consequently, Christopher began his PhD studies at Purdue University. There he focused his studies and research on food-service operations, local food supply chains and regional food hubs, and food safety in farmer''s markets. During this time he also taught courses in sanitation, quantity food production, and advanced restaurant management.

Christopher is a member of the National Restaurant Association, a Certified Chef de Cuisine, a Certified ServSafe Instructor, and Registered ServSafe Examination Proctor for the National Restaurant Association.

Selected Publications

• Mody, M.; Tang, H.; Gaulke, Christopher; Gordon, S. "Examining the Personal and Institutional Determinants of Research Productivity in Hospitality and Tourism Management" Journal of Hospitality & Tourism Education. 30.1 (2018): 36-51
• Kolakowski, Heather; Gaulke, Christopher. "The Benefits and Challenges of Food Service Composting Programs" Hotel Business Review. Hotel Executive. (2016)
• Gaulke, Christopher; Kolakowski, Heather. "The Local Challenge Balancing Customer Demand and Local Sources" Hotel Business Review. Hotel Executive. (2015)

Awards and Honors

• Best Paper Award (2014) International Council of Hotel, Restaurant, and Institutional Education

Recent Courses

• HADM 1102 - Entrepreneurship and Concept Development in the Food and Beverage Industry
• HADM 2360 - Food Service Management, Theory and Practice
• HADM 4325 - Product Development in the Food and Beverage Industry
• HADM 3350 - Restaurant Management
• HADM 4350/HADM 6350 - Selection, Procurement, and Supply Chain Management
• HADM 4990 - Special Studies Project I

Academic Degrees

• MBA Eastern Michigan University, 2011
• BS Eastern Michigan University, 2009
• AGS Charles Stewart Mott Community College, 2004
• AAS Atlantic Culinary Academy, 2003

In the news

January 07, 2016Can Chipotles Farm to Fork Approach Be Sustained May 01, 2016The Benefits and Challenges of Food Service Composting Programs May 01, 2016State Health Department Directors Insights into Farmers Markets Inspection Practices and Resources