Kyle Hight

Education

• Ph.D., Hospitality Management, University of Central Florida
• M.P.A., Accountancy, Georgia State University
• M.S., Global Hospitality Management, Georgia State University
• B.B.A., Hospitality Administration, Georgia State University
• A.O.S., Culinary Arts, The Culinary Institute of America

Specializations

• human resources
• restaurant operations
• entrepreneurship

Biography

Dr. Hight is a Clinical Assistant Professor in the Cecil B. Day School of Hospitality at Georgia State University. His research interests focus on illicit substance use in the food and beverage industry, leadership, human resources, and restaurant entrepreneurship. Dr. Hight’s research has appeared in top-tier Hospitality journals, such as the International Journal of Hospitality Management and the International Journal of Contemporary Hospitality Management.

Prior to joining Georgia State University, Dr. Hight accumulated 14 years of hospitality work experience, primarily in restaurant and foodservice operations. In addition, Dr. Hight also worked an analyst for Horwath HTL, where his responsibilities included work on advising projects relating to asset management, hotel development, and general consulting for sole proprietorships, C-corporations, and Fortune 500 companies.

Dr. Hight is also a Certified Sommelier (Court of Master Sommeliers) and a Certified Specialist of Wine (Society of Wine Educators).