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BIOGRAPHICAL DATA

Ronald F. Cichy, O.M.


Professor
The School of Hospitality Business
Broad College of Business
Michigan State University
645 N Shaw Lane, Room 335 Eppley Center
East Lansing, Michigan 48824-1121
Office: (517) 353-9211 phone

(517) 432-1170 FAX


Email: cichy@msu.edu

December 2016



RESUME OF DR. RONALD F. CICHY
EDUCATION

Ph.D., Michigan State University, 1981. Major: Food Science and Human Nutrition.

Dissertation topic: The Application of Quality Assurance Principles to a

Commissary Foodservice System.


Certificates of Completion. The Culinary Institute of America, 1981. Professional Cook's Skill Development and Provincial French Cuisine.
MBA, Michigan State University, 1977. Major: Hotel, Restaurant and Institutional Management.
BA, Michigan State University, 1972. Major: Hotel, Restaurant and Institutional Management.

PROFESSIONAL EXPERIENCE


2014 to Present Professor. The School of Hospitality Business at MSU.

1988 to 2014 Director and Professor. The School of Hospitality Business, a unique industry- specific School within the Broad College of Business. Michigan

State University, East Lansing, MI. Directed The School's

undergraduate and graduate academic programs. Built a shared vision with faculty and staff, students, alumni, and the industry partners. Administered The School's annual budget. Served as The School's primary fundraiser. Coordinated The School's strategic initiatives to achieve SMARTER goals and live into the mission, move toward the vision, and act on the values. Served as the Secretary/Treasurer of The School of

Hospitality Business Alumni Association Board of Directors.

Highlights of accomplishments as The School's Director:


  • The School of Hospitality Business was identified in July 2015 as the top public university Hospitality Business school in an article entitled “The 25 Best Hospitality Colleges in the US” in SuccessfulStudent, based upon academics, real life and hands-on experience, reputation, and internship and career placement opportunities. The #1 public university ranking is from the students’ point of view.




  • Established the Ronald F Cichy and Shelley G Cichy Hospitality Business Student Leaders Endowment.




  • Launched The School of Hospitality Business brand in 1995 and built it over the past two decades in collaboration with alumni, students, faculty and staff, and industry partners.




  • Created with students and alumni the annual Destination Auction a joint venture reaching 24 annual auctions in 2015.




  • Implemented the Dale Carnegie Course for student leaders and created a three-hour Dale Carnegie Professional Development Program for School events and club student leaders; over 90 have participated through Spring 2015 Semester.




  • Positioned The School as The Leader in Hospitality Business Education with four foundations of

learning: Management, Operations, Real Estate, and Think Like The Owner.


  • Captured over $23M in 26 years as director to provide annual support as well as establish 52 new endowments and scholarships.



  • The School Faculty and other qualified voting members moved to approve the curriculum changes as presented by the Undergraduate Programs Committee in May 2012.



  • The majority of School faculty and others participated in the BISK Hospitality Business Operations and Hospitality Business Management courses to develop and record content. Personally recorded nine weeks for Hospitality Business Leadership, three weeks of Hospitality Business Operations, and four weeks of Hospitality Business Management recorded as of May 2012.




  • Grand Opening of The J. Willard and Alice S. Marriott Culinary Business Learning Lab – a $4.1M project in October 2011. WE
    ARE THE SCHOOL. MSU Hospitality Business industry-specific within the Broad College of Business.




  • The School’s Alumni Association unanimously endorsed the revitalized mission and vision, and reaffirmed our values in October 2011.




  • Fall 2011 – Celebration of our School’s 85th Anniversary Year begins.




  • The School’s Faculty reviewed and revitalized The School’s vision and mission in December 2010.




  • Developed and implemented a shared vision with faculty, students, alumni, MSU executives, and industry recruiters to have The School of Hospitality Business become industry-specific within the Eli Broad College of Business at Michigan State University, effective January 2002. The new organizational position included a detailed and comprehensive curriculum review and implementation, new junior-level admission criteria, and the addition of a dedicated coordinator for academic student services.



  • Orchestrated The School’s 75th Anniversary Year celebrations including the researching, writing, and publishing of The Legacy of the Leader, a 400+ page history book; the Spartan Hospitality Educators Summit, in which prominent alumni educators returned to campus to address the future of hospitality education; 75th Year themed events, including the Auction, Les Gourmets, and CAREER EXPO; the Annual Gathering of Leaders at the Union League Club in Chicago, where 250 alumni were honored as 75th Anniversary Year distinguished alumni; Homecoming 2002, where a record 60 alumni returned to campus and the students won the Spartan Spirit Award from the MSU Alumni Association; a Rededication Ceremony on campus, attended by students, alumni, faculty, industry executives, and MSU officials to sign the Rededication Resolution; the Hospitality Business Finance, Real Estate, and Development Summit, in which prominent industry leaders returned to campus to discuss the curriculum and executive education; the Celebration of Leadership at the Waldorf=Astoria in New York City, where 30 associations, corporations, and organizations were honored as significant throughout The School’s 75 years; and a Tribute Dinner for members of the Michigan Hotel, Motel & Resort Association, the successor to the Michigan Hotel Association, and attended by the chairman of the American Hotel & Lodging Association..





  • Worked to gain consensus of The School's faculty, alumni, students, and hospitality industry executives to change the name of the School of Hotel, Restaurant and Institutional Management to The School of Hospitality Business in 1995.




  • Completed the 5-year $5 million School fundraising goal by surpassing the original goal and raising $5.1 million in one month less than five years. A total of $12.2 million in net new funds, approximately 85% in endowments, has been raised from Fall 1988 to Spring 2004 for The School.




  • Helped move The School to the consistently top ranked hospitality business school in the nation by both hospitality educators and executives.




  • Launched the Michael L. Minor Masters of Science in Foodservice Management, a Masters of Science in Hospitality Business, and a Graduate Specialization in Hospitality Business, to complement the nation's oldest MBA in hospitality business.




  • Created an Alumni Wall (Now Hall) of Fame and added Celebration of Leadership, the Annual Gathering of Leaders, and Patriarchs Breakfast to other alumni recognition programs.




  • Forged relationships with the American Hotel & Lodging Association, the Club Managers Association of America, Meeting Professionals International, National Automatic Merchandising Association, the Michigan Hotel, Motel & Resort Association, the Greater Lansing Convention & Visitors Bureau, the Michigan Restaurant Association, and the United States Air Force Club Managers.



  • Helped position The School's faculty as having the highest mean productivity of any hospitality school in the world in the 1999 – 2001 time period, as reported by researchers in the Journal of Hospitality & Tourism Research. In addition, The School of Hospitality Business at MSU was cited as having the “most intensely” contributing authors among the Top 20 universities in the study.





  • Helped redefine the position of The
    School as The First, The Original, and still The Leader.




  • Helped The School revitalize the values, vision, and mission in 2011.




  • Recognized as one of the most prolific authors in 2001 – 2010 the “Hospitality Author and University Productivity in the 21st Century” in Journal of Culinary Science & Technology (2012). 10(3): 239-258. Cichy tied for rank #16. Other School faculty listed: Schmidgall (tied for #8); Knutson (tied for #10); Beck (tied #12); Cha (tied for #18). That is, 50% of The School tenure system faculty.

1991 to Present Instructor. Club Managers Association of America Business Management

Institute III for Club Chief Operating Officers. Michigan State

University. Subjects developed and taught: leadership and team

building.
Summer 1990 Director. MSU International Hospitality Program at Ecole Hoteliere de la

Societe Suisse des Hoteliers. Lausanne, Switzerland.


1984 to 1988 Director of Educational Services. The Educational Institute of the

American Hotel & Motel Association, East Lansing, MI.

Administered the Department of Educational Services annual

budget, training programs, and educational seminars/conferences.

Designed and developed corporate continuing education programs.

Designed and developed industry-taught seminars and videos.

Planned and coordinated seminars/conferences for AH&MA

committees and the educational panels/seminars for the

International Hotel/Motel and Restaurant Show.

1986 to 1988 Part-time Instructor, Michigan State University, School of Hotel,

Restaurant and Institutional Management, East Lansing, MI.

Course taught: Food Production Standards.

1982-1984 Assistant Professor, The University of Denver, School of Hotel and

Restaurant Management, Denver, CO. Courses developed and

taught: Foodservice Management (graduate level), Selection and

Procurement, The Menu Is A Marketing Tool, Food and Beverage

Merchandising, Principles and Procedures of Food Production,

Sanitation Management.


1981-1982 Assistant Professor, Michigan State University, School of Hotel,

Restaurant and Institutional Management, East Lansing, MI.

Courses developed and taught: Food and Beverage Management,

Food Production Systems.


1978-1981 Instructor, Michigan State University, School of Hotel, Restaurant and

Institutional Management, East Lansing, MI. Courses developed

and taught: Food and Beverage Management, Food Production

Science, Food Production Standards, Service Industries Equipment

and Utilities, Lodging Management.

Summer 1978, 1979 Instructor, Michigan State University, United

1980, 1981 States Air Force Open Mess Management

1982, 1985 Seminar. Subjects developed and taught: Food Receiving and

Storage: Management Techniques and Control Procedures;

Inventory Management; Food Preparation: Management

Techniques and Control Procedures; Quantity Food Sanitation;

Internal Security; Leadership; Food Service: Management

Techniques and Control Procedures; Analyzing and Controlling

Operating Expenses; Buffet and Cafeteria Food Delivery Systems;

Banquet and Catering Systems; Employee Motivation; Job

Descriptions; Menu Management and Planning; Foodservice

Equipment; Productivity; and Hands-On Food Sessions.

1975-1977 Instructor, Lansing Community College, Department of Management and

Marketing, Lansing, MI. Courses developed and taught: Food and

Beverage Cost Controls, Food and Beverage Purchasing, Food and

Beverage Management and Service, Human Relations for Hotel

and Motel Supervisors, Professional Table Service.
1975-1977 Hotel, Restaurant and Institutional Management Academic Advisor,

Undergraduate Programs, College of Business, Michigan State

University, East Lansing, MI. Responsibilities: recruitment of

new students, academic orientation and advising, monitoring of

academic performance.
1974-1975 Sales Representative, Leone's of Grand Rapids, Wyoming, MI.

Responsibilities: selling imported and domestic food and wine to

hotels, restaurants, and institutions.
1974-1975 Banquet Chef, Lansing Hilton Inn, Lansing, MI. Responsibilities:

planning, preparation, and execution of banquet functions.


1974 Food Advisor, Topper's Lounge and Coral Gables East, Kalamazoo, MI.

and The Point After, Grand Rapids, MI. Responsibilities:

pre-opening planning, equipment selection, personnel training, and

cost controls.

1972-1974 General Manager, Coral Gables Chippewa Hotel, Manistee, MI.

Responsibilities: manager of all operations of this combination

resort hotel, restaurant, banquet facilities, and show bar.
Pre-1972 Various positions in the hospitality industry, including cook, waiter,

bartender, busboy, and dishwasher.


PUBLICATIONS

Cichy, R.F. 1978. Basic Sanitation for Foodservice Employees   Instructor's Guide. Educational Institute of the American Hotel and Motel Association. East Lansing, MI.

Cichy, R.F. 1978. Basic Sanitation for Foodservice Employees   Student Manual. Educational Institute of the American Hotel and Motel Association. East Lansing, MI.
Cichy, R.F., Zabik, M.E., and Weaver, C. "Polychlorinated Biphenyl Reduction in Lake Trout by Irradiation and Broiling." Bulletin of Environmental Contamination and Toxicology. August,

1979. 22:807-812. Also published as Michigan Agricultural Experiment Station Journal Article No. 8831.


Cichy, R.F. and Schmidgall, R. 1979. Maintenance and Engineering for the Hospitality Industries Workbook. Educational Institute of the American Hotel and Motel Association. East Lansing, MI.
Cichy, R.F. "Nutrition   An Emerging Trend in Foodservice Operations." The Consultant. October, 1980. 13(6): 21-24, 32.
Cichy, R.F. "Inflation Fighting Through Profitable Purchasing, Rational Receiving, and Secure Storage." Michigan Hospitality. May/June 1981. 46(3): 40-41, 67-71.
Cichy, R.F. 1981. Food Production Principles   Instructor's Guide. Educational Institute of the American Hotel and Motel Association. East Lansing, MI.
Cichy, R.F. 1981. Food Production Principles   Student Manual. Educational Institute of the American Hotel and Motel Association. East Lansing, MI.
Cichy, R.F. "Nutrient Retention In Foodservice Operations." The Consultant. January, 1982, 15(l): 43-48.
Cichy, R.F. and Nicholas, R.C. "QA/QC Applied To a Commissary Foodservice System." QA/QC Quality Congress Transactions. May, 1982. 1-7.

Cichy, R.F. "Lifestyle Trends Affect Foodservice." The Concessionaire. July, 1982. 23(7): 1, 8.

Cichy, R.F. "Control Waste and Increase Sales." Michigan Hospitality. July/August 1982. 47(4): 21, 38.
Cichy, R.F. "Motivated Employees Double Productivity Rate." Restaurants and Institutions. August 1, 1982. 91(3): 20.
Cichy, R.F., Nicholas, R.C., and Zabik, M.E. "An Application of the Pareto Principle to a Critical Control Point in a Commissary Foodservice System." Food Technology. September, 1982. 36(9): 89-92. Also published as Michigan Agricultural Experiment Station Journal Article No. 9999.
Cichy, R.F. "HACCP as a Quality Assurance Tool in a Commissary Food Service System." International Journal of Hospitality Management. September, 1982. 1(2): 103-106.
Cichy, R.F. "The Role of the Professional Chef in a Foodservice Firm." Rocky Mountain Chefs Magazine. November, 1982. 12, 14, 17, 18. Also published in the National Culinary Review. January, 1983. 7(1): 12-13.
Cichy, R.F. "The Menu Is A Marketing Tool." Rocky Mountain Chefs Magazine. January, 1983. 10, 12, 15.
Cichy, R.F. "Why Foodservice Firms Fail." Rocky Mountain Chefs Magazine. February, 1983. 8, 9, 14, 16, 17.
Cichy, R.F. "Productivity Pointers to Promote a Profitable Performance." The Consultant. Winter, 1983. 16(l): 35-36.
Cichy, R.F. "The Role of the Executive Chef in Inventory Control." Rocky Mountain Chefs Magazine. March, 1983. 8, 13, 15, 18.

Cichy, R.F. "What To Do When a Customer Complains of Foodborne Illness?" Restaurants and Institutions. March 1, 1983. 92 (5): 145.

Cichy, R.F. "The Ten Commandments of Successful Foodservice Management." Rocky Mountain Chefs Magazine. June, 1983. 5, 11.
Cichy, R.F. "The Magic of Menus." Food Management. June, 1983. 18(6): 52 53, 92, 94, 96.
Cichy, R.F. "Mexican is Hot" Cooking For Profit. July 15, 1983. 390: 10-12.
Cichy, R.F. "New Twists on Pastas." Cooking For Profit. July 15, 1983. 390: 16-17, 19.
Cichy, R.F. "The Executive Chef: A Key Management Position in a Foodservice Firm." Rocky Mountain Chefs Magazine. August, 1983. 16, 17, 18.
Cichy, R.F. "How To Make Sanitation Training More Interesting." Food Management. August, 1983. 18(8): 112.
Cichy, R.F. 1983. Professional Cooking and Foodservice Standards. Including "Professional Cooking and Foodservice Standards Workbook" and "Selected Articles from Foodservice Magazines." Purdue University R.H.I.M.I. West Lafayette, IN.
Cichy, R.F. "Sensory Evaluation as a Quality Assurance Tool in a Commissary Foodservice System." Dairy and Food Sanitation. August, 1983. 3(8): 288-292.
Cichy, R.F. "Contingency Management and the Executive Chef." Rocky Mountain Chefs Magazine. September, 1983. 6, 10.
Cichy, R.F. "The Nutrient Profile of Ground Beef Patties in a Commissary Food-Service System." Dairy and Food Sanitation. September, 1983. 3(9): 324-328.

Cichy, R.F. "Executive Chef-Managers are Change Facilitators." Rocky Mountain Chefs Magazine. October, 1983, 15, 18.

Cichy, R.F. "The Ouray Culinary Arts Show Experience." Rocky Mountain Chefs Magazine. November, 1983. 9, 11.

Cichy, R.F. and Kosec, J. "Variety, Versatility, Economy - Eggscetera. . . " Cooking For Profit. November 15, 1983. 394: 10-13.
Cichy, R.F. and Kosec, J. "Taking Stock: How Soups Can Become the Most Profitable Part of Your Menu." Cooking For Profit. December 15, 1983. 395: 12-15.
Cichy, R.F. "Food With Appeal." Food Management. December, 1983. 18 (12): 16.
Cichy, R.F. and Steuck, J.M. "Inventory Control: Guidelines for Success." Insite. 1984. (5): 26-27, 54.
Cichy, R.F. and Krump, R.P. "What Is a Chef Manager?" Rocky Mountain Chefs Magazine. February, 1984. 6.
Cichy, R.F. and Krump R.P. "Management Part 1: Management Functions." Rocky Mountain Chefs Magazine. March, 1984. 5, 7.
Cichy, R.F. 1984. Sanitation Management: Strategies For Success. Educational Institute of the American Hotel and Motel Association. East Lansing, MI. (481 pages).
Cichy, R.F. 1984. Basic Sanitation   Instructor's Guide. Educational Institute of the American Hotel and Motel Association. East Lansing, MI.
Cichy, R.F. 1984. Basic Sanitation   Student Manual. Educational Institute of the American Hotel and Motel Association. East Lansing, MI.
Cichy, R.F. and Krump, R.P. "Management Part II: Dimensions of Work." Rocky Mountain Chefs Magazine. April, 1984. 6, 14.
Cichy, R.F. and Krump, R.P. "Management Part III: Management Method Analysis." Rocky Mountain Chefs Magazine. June, 1984. 13, 16, 17.

Cichy, R.F. and Minor, L.J. 1984. Foodservice Systems Management. AVI Publishing Company, Inc. Westport, CT. (285 pages).

Cichy, R.F. and Krump, R.P. "Management Part IV: Communications." Rocky Mountain Chefs Magazine. July, 1984. 6.
Cichy, R.F. and Krump, R.P. "Management Part V: Human Relations." Rocky Mountain Chefs Magazine. August, 1984. 12.
Cichy, R.F. 1984. American Culinary Federation Educational Institute (ACFEI) Nutrition Certification Correspondence Course. Included 18 hours of cassette tapes, course manual, USDA Handbook No. 8: Composition of Foods, and Minor, L.J. 1983. Nutritional Standards, AVI Publishing Co., Inc. Westport, CT.
Cichy, R.F. and Krump, R.P. "Management Part VI: Decision-Making." Rocky Mountain Chefs Magazine. October, 1984. 11.
Cichy, R.F. "The 1984 Ouray Culinary Arts Celebration." Rocky Mountain Chefs Magazine. November, 1984. 6, 7.
Cichy, R.F. and Krump, R. P. "Cost Control: Part I. Control vs. Controls." Rocky Mountain Chefs Magazine. November, 1984. 8.
Cichy, R.F. "Sanitation Control Points." Cooking for Profit. November 15, 1984. 406: 4.
Cichy, R.F. "Proper Procedures for Complaints." Restaurant Business. November 20, 1984. 83(17): 114, 116.
Cichy, R.F. "Nutrition   How to Exceed Your Customer's Expectations." The National Culinary Review. November, 1984. 8, 9.
Cichy, R.F. "Sanitation Tips." Restaurant Business. December 10, 1984. 83(18): 2.

Cichy, R.F. and Kosec, J. "Taking Stock: How Soups Can Become the Most Profitable Part of Your Menu." Rocky Mountain Chefs Magazine. December, 1984. 7, 8, 9, 10.

Cichy, R.F. and Krump, R.P. "Cost Control Part II: Efficient and Effective." Rocky Mountain Chefs Magazine. January, 1985. 20, 21.
Cichy, R.F. "A Culinary Educational Experience--The ACF Western Regional Conference." Chefs de Cuisine Association of the Pikes Peak Region Magazine. Spring, 1985. 1(1): 10.
Cichy, R.F. and Krump, R.P. "Cost Controls: Part III. Receiving, Storing, and Issuing." Rocky Mountain Chefs Magazine. May, 1985. 6.
Cichy, R.F. "Choosing the Right Cleaning Agent." Restaurant Business. May 20, 1985. 84(8): 104, 108.
Cichy, R.F. and Krump, R.P. "Cost Controls: Part IV. Production." Rocky Mountain Chefs Magazine. June, 1985. 5, 9.
Cichy, R.F. and Krump, R.P. "Cost Controls Part V: Quality Control." Rocky Mountain Chefs Magazine. July, 1985. 9, 13, 21.
Cichy, R.F. "Teams Sweep Clean." Restaurant Business. September, 1985. 84(14): 94.
Cichy, R.F. "Sanitation Tips   Personnel Standards." Restaurant Business. October, 1985. 84(15): 36.
Cichy, R.F. "The Nutrients   The Building Blocks." The National Culinary Review. April, 1986. 10, 12.
Cichy, R.F. "Safety Rules." Restaurant Business. April 10, 1986. 85(6): 32.
Cichy, R.F. "Strict Foodservice Sanitation: The Competitive Edge." Lodging. May, 1986. 18-23, 46-47.
Cichy, R.F. "Carbohydrates." The National Culinary Review. May, 1986. 18, 22.
Cichy, R.F. "Proteins." The National Culinary Review. August, 1986. 6.

Cichy. R.F. "The 11th Annual Ouray Culinary Arts Experience." Chef de Cuisine Association of the Pikes Peak Region Magazine. Fall, 1986. 11(3): 15.

Cichy, R.F. "Fats and Oils." The National Culinary Review. October, 1986. 14-15.
Cichy, R.F. "The Vitamins." The National Culinary Review. November, 1986. 12-13, 18.
Cichy, R.F. "The 11th Annual Ouray Culinary Arts Experience." Rocky Mountain Chefs Magazine. November, 1986. 8, 11, 13.
Cichy, R.F. "Minerals and Water." The National Culinary Review. January, 1987. 16, 18.
Cichy, R.F. "The Opryland Hotel Quality Assurance Experience." Quality Connection. Spring/Summer, 1987. 1(4): 4.
Cichy, R.F. "Sanitation Management and Your Kitchen: Preparing." The National Culinary Review. June, 1987. 17-18. Also published in the Rocky Mountain Chefs Magazine. January, 1988. 10-11.
Cichy, R.F. "Sanitation Management and Your Kitchen: Cooking." The National Culinary Review. July, 1987. 18, 21-22. Also published in the Rocky Mountain Chefs Magazine. February, 1988. 17, 19-20.
Cichy, R.F. "Chemical Cleaning Agents." Restaurant Business. July 1, 1987. 86(10): 102.
Cichy, R.F. The Spirit of Hospitality. Included a Leader's Guide, The Essentials of Hospitality Participant's Manual, The Hospitality Professional Participant's Manual, and over two hours of videotapes. Educational Institute of the American Hotel and Motel Association. East Lansing, MI. 1987.

Cichy, R.F. "Sanitation Management and Your Kitchen: Holding." The National Culinary Review. August, 1987. 13, 14, 17. Also published in the Rocky Mountain Chefs Magazine. March, 1988. 20-22.

Cichy, R.F. "Gem of the Rockies." Chefs de Cuisine Association of the Pikes Peak Region Magazine. Fall, 1987. 3(3): 14.
Cichy, R.F. "The Twelfth Annual Ouray Culinary Arts Celebration." Rocky Mountain Chefs Magazine. November, 1987. 9, 11.
Cichy, R.F. "Staff Training: 10 Critical Steps." Hotel and Resort Industry. October, 1988. 11(10): 68, 70, 71, 74.
Cichy, R.F. "A Baker's Dozen   The Thirteenth Annual Ouray Culinary Arts Celebration." Rocky Mountain Chefs Magazine. November, 1988. 20, 21, 22.
Cichy, R.F. "Blueprint for Leadership." Michigan Lodging Magazine. November/December 1988. 13 (6): 15.
Cichy, R.F. "Kitchen Sanitation." Hotel and Resort Industry. February 1989. 12 (2): 80, 81-84, 86-87.
Cichy, R.F. "Floor Story." Restaurant Business. May 1, 1989. 88(7): 240.
Cichy, R.F. and Clark, M. "Training: A Proven Strategy To Retain Housekeeping Staff." Lodging. May 1989. 14 (9): 49, 50, 53.
Cichy, R.F. "A Clean Sweep." Restaurant Business. June 10, 1989. 88(9): 244.
Cichy, R.F. and Weil, R.F. "The 14th Ouray Culinary Arts Festival." Rocky Mountain Chefs. November 1989. P. 6, 8.
Cichy, R.F. "Changing Perceptions." Arizona Hospitality Trends. Winter 1989/90. 4(1): 12-13.
Cichy, R.F. "Developing a Winning Menu." Michigan Restaurateur. March/April 1990. 55(2): 10.

Cichy, R.F. and Sciarini, Michael P. "Do You Fit This Profile Of a Hospitality Leader?" Lodging. June 1990. 15(10): 40-42.

Cichy, R.F. "Challenges Face Hospitality Leaders." Michigan Lodging. Summer 1990. 15(2): 10-11.
Cichy, R.F. and O'Halloran, R.M. "Ouray Culinary Arts Festival   Tradition of Excellence." Rocky Mountain Chefs Magazine. November 1990. p. 9-10, 12.
Cichy, R.F. "Restrooms." Restaurant Business. November 20, 1990. 89(17): 194.
Cichy, R.F. and Chandrasekar, V. "A Model for Costing Absenteeism in Hotels." FIU Hospitality Review. Fall 1990. 8(2): 49-66.
Cichy, R.F., Cook, C.L., Sciarini, M.P., and Patton, M. "Leadership in the Lodging and Non-Commercial Food Service Industries." FIU Hospitality Review. Spring 1991. 9(10): 1-10.
Cichy, R.F. "Hotel Development Trends in the United States." Nikkei Resort Magazine. May 27, 1991. (57): 32-33.
Cichy, R.F. Editor. American Culinary Federation Educational Institute Nutrition Course  Second Edition. ACFEI: St. Augustine, FL. 1991.
Cichy, R.F. and Cook, C.L. "Leadership Qualities: The Non-Commercial Foodservice Industry." Restaurant Personnel Management. August 1991. 4 (8): 6-7.
Cichy, R.F. and O'Halloran, R. "The 16th Annual Ouray Culinary Arts Festival." Rocky Mountain Chefs Magazine. November 1991. p. 6-7, 10.
Cichy, R.F., Sciarini, M.P., and Patton M.E. "Food-Service Leadership: Could Attila Run a Restaurant?" The Cornell Hotel and Restaurant Administration Quarterly. February 1992. 33(l): 46-55.
Cichy, R.F. and Aoki T. "Iras-shai-mase (Welcome)." Hotels. June 1992. 26(6): 40.

Cichy, R.F., Aoki, T., Patton, M.E., and Sciarini, M.P. "Five Foundations of Leadership in Japan's Lodging Industry." FIU Hospitality Review. Fall 1992. 10(2): 65-77.

Cichy, R.F., Aoki, T., Patton, M.P., and Hwang, K.Y. "Shido-sei: Leadership in Japan's Commercial Food-Service Industry." The Cornell Hotel and Restaurant Administration Quarterly. February l993. 34(1): 88-95.
Cichy, R.F. 1994. Sanitation Management. Second Edition. East Lansing, MI: The Educational Institute of the AH&MA. (425 pages).
Cichy, R.F. and Knight, J. "Lewis J. Minor: The Man, The Legend." The Cornell Hotel and Restaurant Administration Quarterly. February 1994. 35(l): 90-95.
Cichy, R.F. "The Foundations of Hospitality Industry Leadership." A chapter in Hospitality Management. 1995. Seventh Edition. Dubuque, IA: Kendall/Hunt Publishing Company.
Cichy, R.F. 1995. Quality Sanitation Management. East Lansing, MI: The Educational Institute of the AH&MA. (448 pages).
Cichy, R.F. "HRIM Stakes Out Leadership Position." Vision. May/June 1995. pp. 21-23.
Cichy, R.F. and King, J. "One Pedagogical Approach to Total Quality Management." Hospitality & Tourism Educator. Summer 1995. 7(3): 25-29.
Cichy, R.F. and Schmidgall, R.S. "Leadership Qualities of Financial Executives in the U.S. Lodging Industry." The Cornell Hotel and Restaurant Administration Quarterly. April 1996. 37(2): 25-29.
Schmidgall, R.S. and Cichy, R.F. "Historian Versus Visionary: Leadership Traits of Lodging Financial Executives." The Bottomline. August/September 1996. 11(5): 9-13, 28.

Cichy, R.F. "What the Press Has to Say: A View of Current and Future Trends in the Lodging Industry." Contents '96. The newsletter of the Lodging '96 Conference. October 1996. p. 1.

Cichy, R.F. "Analyzing Your Own Leadership Style." Club Managers Association of America World Conference on Club Management Education Proceedings Manual. January 1997. pp. 408-409.
Cichy, R.F. "The Magic of Training." Club Managers Association of America 70th World Conference on Club Management Education Proceedings Manual. January 1997. pp. 429-444.
Cichy, R.F. and Banas, T. "The Story of Michigan State University's Rise to Influence in the Hospitality Business and the Hospitality Academy." Hospitality & Tourism Educator. Spring 1997. 8(2/3): 14-18.
Cichy, R.F. and Singerling, J.B. "Club COO Leadership: A Comparative Study of Industry." FIU Hospitality Review. Spring 1997. 15(l): 25-36.
Cichy, R.F. "Hospitality Industry Leadership: What Do You Stand For?" Lodging Unlimited Quarterly. April 1997. pp. 1-3.
Cichy, R.F. "The Foundations of Hospitality Industry Leadership." A chapter in Hospitality & Tourism   An Introduction to the Industry. 1997. Eighth Edition. Dubuque, IA: Kendall/Hunt Publishing Company.
Cichy, R.F. "Minor Blessings." A chapter in Always in Good Taste: The L. J. Minor Story. 1997. Wilkes-Barre, PA: BHZ Publishing Company.
Borchgrevink, C.P., Cichy, R.F. and Susskind, A. "Lean and Mean Do Not Equal Profitable and Hospitable." FIU Hospitality Review. Fall 1997. 15(2): 17-25.
Cichy, R.F. and Schmidgall, R.S. "Financial Executives in U.S. Clubs." The Cornell Hotel and Restaurant Administration Quarterly. October 1997. 38(5): 67-73.

Schmidgall, R.S. and Cichy, R.F. "Club Controller Requirements: Skills, Knowledge, and Responsibilities." The Bottomline. December/January 1998. 12(8): 15-18.

Cichy, Ronald F. "Leading the Club Team." CMAA's 71st World Conference on Club Management Proceedings Manual. 1999. pp. 207-212.
Cichy, R.F. and Wise, P . Managing Food and Beverage Service. 1999. East Lansing, MI : The Educational Institute of the American Hotel & Motel Association. (597 pp.)
Cichy, R.F. "The Leadership Perspective." A chapter in Perspectives on the Hospitality Industry. 1999. Dubuque, IA: Kendall/Hunt Publishing Company.
Cichy, R. F. and Singerling, J. "What Are You Doing to Become An Effective Club Leader?" Club Management. March/April 1999. 78(2): 110-112.
Cichy, R. F. "Hospitality Today and Tomorrow: Quality Through Excellence." Dun and Bradstreet/Gale Industry Reference Handbook: Hospitality 1999. Forward. pp. xvii-xxvii. Farmington Hills, MI: The Gale Group.
Cichy, R. F. "Rules for Resolving Complaints." Lodging F&B. September 1999. p. 18-19. with Paul Wise.
Cichy, R. F. "Leadership: Understand Yourself First." The Journal of the National Association of College & University Food Service. 1999. 21: 100-106.
Cichy, R. F. "Are You Thinking About Buying A Full-Service Hotel But Don't Know Much About Running A Restaurant?" AAHOA Hospitality. November 1999. 4(11): 40-41, 43.
Cichy, R. F. "My Way or the Highway." The Things They Never Taught Me in Hotel School. 1999. Chicago, IL: The Lodging Conference. pp. 65-66.

Cichy, R. F. "Lodging Industry Education Summit" The Future Hospitality Workplace   New Directions for the New Millennium. November 1999. American Hotel Foundation. pp. 8-12.

Cichy, R. F. "Your Personal Leadership Journey." Club Managers Association of America Education Proceedings Manual. February 2000. pp. 211-214.
Cichy, R. F. "Super Club Service." Club Managers Association of America Education Proceedings Manual. February 2000. pp. 237-242.
Cichy, R. F. "Running a Casual/Theme Hotel Restaurant." AAHOA Hospitality. February 2000. 5(2): 69-71.
Cichy, R. F. "Guest Service in Your Hotel Restaurant." AAHOA Hospitality. March 2000. 5(3): 62-64.
Cichy, R. F. "Service of Families in Your Hotel Restaurant." AAHOA Hospitality. April 2000. 5(4): 65, 67, 69.
Cichy, R.F. "Leadership: Understand Yourself First." A chapter in Hospitality & Tourism   An Introduction to the Industry. 2001. 10th Edition. Dubuque, IA: Kendall/Hunt Publishing Company.
Borchgrevink, C.P., Cichy, R.F. and Mykletun. "Leader-Member Exchange: Testing the Measurement Model and Testing a Structural Equation Model in the Context of Internal Marketing." Journal of Hospitality and Leisure Marketing. 2001. 8(1/2): 63-92.
Cichy, R. F. “A ‘Mini-MBA’ for Vending and OCS.” Automatic Merchandiser. November 2001. 43(11): 12.
Cichy, R. F. “Leadership: Achieving Results.” 2002 Club Managers Association of America. 75th Annual Conference Education Proceedings Manual. pp. 233-239.
Cichy, R. F. “Building and Leading Your Club Team.” 2002 Club Managers Association of America. 75th Annual Conference Education Proceedings Manual. pp. 259-263.

Cichy, R.F. editor. The Legacy of the Leader. 2002. The 75th Anniversary Year History of The School of Hospitality Business at Michigan State University. East Lansing, MI: The School’s Alumni Association (400 pp.)

Knutson, B. J., Schmidgall, R. S., and Cichy, R. F. “Venus and Leadership: Women Hospitality Leaders.” Florida International Review. Spring 2002. 20(1): 1-14.
Cichy, R. F. “Investing in the Future: An Association Foundation/ Higher Education Strategic partnership.” Forum. October 2002. 86(9): 16.
Cichy, R.F. "Challenges Facing the Hotel and Lodging Industry." Michigan Lodging. August 2003. 13(8): 3.
Cichy, R.F. and Takenaka, Y. "Six Sigma Makes Sense." Michigan Lodging. September 2003. 13(9): 6.
Cichy, R.F. "Chief Paradox Officer." At Your Service. January/February 2004. 12(1): 7.
Cichy, R.F. "Challenges Confronting the Private Club Industry." At Your Service. March/April 2004. 12(2): 6-7.
Cichy, R.F. "The Emotionally Intelligent Club Leader." Club Managers Association of America 77th Annual Educational Proceedings Manual. 2004. pp. 349-354.

Cichy, R.F. "Leadership Possibilities." Club Managers Association of America 77th Annual Educational Proceedings Manual. 2004. pp. 409-414.


Cichy, R.F. "Leaders Today Must Focus on New Needs of Customers and Staff.” Vending Times. April 2004. 44(4): 46.
Kotschevar, L. and Cichy, R. F. Managing Beverage Service. 2004. East Lansing, MI: The Educational Institute of the American Hotel & Lodging Association. (364 pp.)

Cichy, R.F. editor. The NAMA Certified Executive Study Guide: Strategies for Achieving Vending, Coffee Service and Foodservice Business Excellence. 2004. Chicago, IL: The National Automatic Merchandising Association. (15 chapters and two appendixes). Author of 8 of the 15 chapters.

Cichy, R. F. and Singerling, J. "Private Club Leadership Essentials" Club Management. August 2004. 83(4): 126-128, 130-131.
Cichy, R.F. Food Safety: Managing the HACCP Process. 2004. East Lansing, MI: The Educational Institute of the American Hotel & Lodging Association. (8 chapters).
Cichy, R. F., Cha, J., and Knutson, B. J. “The Five Essentials of Private Club Leadership.” Florida International Review. Fall 2004. 22(2): 46-58.
Knutson, B. J., Beck, J. A., Singh, A. J., Kasavana, M. L., and Cichy, R. F. “Marketing to Lodging, Food Service and Club Consumers in the Future: A Delphi Study to Predict Marketing Management in 2007.” Advances in Hospitality and Leisure. Oxford, UK: Elsevier, Ltd. 2004. 1(1): 25-41.
Ninemeier, J. D. and Cichy, R.F. “Central Service Managers Must Be Emotionally Intelligent Leaders: Part I.” Communique. January/February 2005. pp. 14,16.
Cichy, R. F. “A HACCP Primer.” Lodging. March 2005. 30(7): 38-39.
Ninemeier, J. D. and Cichy, R.F. “Central service managers must be emotionally intelligent leaders: Part

II.” Communique. May/June 2005. pp. 16,18.


Cichy, R.F. “Quality principles for a quality life.” Hospitality News. May 2005. 18(5): 16.
Cichy, R.F.; Elsworth, J.D; and Eils, L. “Fresh food vending trends and practices.” Florida International

University Hospitality Review. Spring 2005. 23 (1): 19-27.

Cichy, R.F., and Hickey, P.J. Managing Service in Food and Beverage Operations. Third Edition. 2005.

Educational Institute of the American Hotel and Lodging Association: Orlando, FL. 621 pp.

Cichy, R.F.; Singerling, J.B.; Cha, J.M.; and Kim, S. “The emotional intelligence of private club

leaders.” Club Management. August 2005. 84 (4): 38,40.


Cichy, R.F.; Elsworth, J.D; and Eils, L. “Branded products, astute drivers are key to food vending

success.” Vending Times. September 2005. pp. 35,37.


Cichy, R.F.; Elsworth, J.D; and Eils, L. “Fresh food vending trends.” InTouch. Fall 2005. p. 2.

King, J.H., Jr., and Cichy, R.F. Managing for Quality in the Hospitality Industry. 2006. Upper Saddle

River, NJ: Pearson PrenticeHall. 300 pp.
Cichy, R.F. and Singerling, J.B. "Emotional intelligence and leadership – validating a new EI scale.” Club Managers Association of America 79th Annual Educational Proceedings Manual. 2006.
Cichy, R.F.; Geerdes, R.M.; and Cha, J.M. “Emotional intelligence of National Automatic

Merchandising Association (NAMA) vending and coffee services industries executives: A pilot study.”



FIU Hospitality and Tourism Review. Spring 2006. 24 (1): 77-84.
Cichy, R.F.; Kim, M.R.; and Longstreth, J.K. “Building your emotional intelligence can enhance your client service and loyalty.” Vending & OCS Journal. July/August 2006. 14 (1): 49-50.
Cichy, R.F.; Singerling, J.B.; Cha, J.M.; and Kim, S. “Emotional intelligence and your feelings about

your volunteer board leadership in your club.” The BoardRoom. July/August 2006. 10: 26, 28, 74.

Cichy, R.F.; Kim, M.R.; and Longstreth, J.K. “Business Relationships in the Vending Industry.” Vending & OCS Journal. September/October 2006. 14 (2): 80.

Cichy, R.F. and Singerling, J.B. "Emotional Intelligence (EI) and Private Club Leadership, Phase II – EI and Organizational Commitment and Organizational Leadership” Club Managers Association of America 80th Annual Educational Proceedings Manual. 2007.
Cichy, R.F.; Cha, J.M.; and Kim, S. “Private club leaders’ emotional intelligence: development and

validation of a new measure of emotional intelligence.” Journal of Hospitality & Tourism Research.

February 2007. 31 (1): 39-55.
Cichy, R.F. and Dore, A. “Driver certification now available for food safety practices.” Automatic Merchandiser. March 2007. 49 (3): 22.
Cichy, R.F. and Mathews, D. “Careful listening is key to effective communication by supervisors.” Vending Times. June 2007. 47 (6): 23.
Cichy, R.F. and Mathews, D. “Decision-making for supervisors: Who, what, when, where, why.” NAMA InTouch. Summer 2007. p. 6.
Cichy, R.F.; Singerling, J.B.; Cha, J.M.; Kim, S.; and Dore, A. “Emotional intelligence and your feelings about your volunteer board leadership in your club: phase I summary.” and “What do IN, OUT, and RELATIONSHIPS have to do with being a private club leader?” The BoardRoom. May/June 2007. 11: 38, 39, 92, 94, 96.
Cichy, R.F., and Elsworth, J.D Purchasing for Food Service Operations. 2007. Educational Institute of the American Hotel and Lodging Association: Orlando, FL. 465 pp.
Cichy, R.F.; Singerling, J.B.; Cha, J.M.; Kim, S.; and Dore, A. “What does emotional intelligence have to do with organizational leadership in a club?” The BoardRoom. July/August 2007. 11: 32, 113.

Cichy, R.F.; Cha, J.M.; Kim, S.H.; Singerling, J.B. “Emotional intelligence and organizational commitment among private club board and committee volunteer leaders: A pilot study.”


FIU Hospitality and Tourism Review. Spring 2007. 25 (1): 40-49.
Cichy, R.F.; Singerling, J.B.; Cha, J.M.; Kim, S.; and Dore, A. “EI survey says: Insights into private club leaders’ emotional intelligence, social skills and stress management skills.” Club Management. September/October 2007. pp. 40-42.
Cichy, R.F., and Parks, R. “Your journey from good to great!” InTouch. Winter 2007. pp. 7-9.
Cichy, R.F. and Mathews, D.H. “Training and professional development for supervisors.” Vending & OCS Journal. January/February 2008. 15 (4): 39.
Cichy, R.F. and Singerling, J.B. "Emotional Intelligence (EI) and Private Club Volunteer Leadership, Phase III – EI and Organizational Commitment and Organizational Leadership” Club Managers Association of America 81st Annual Educational Proceedings Manual. 2008.
Cichy, R.F. and Mathews, D.H. “How to better manage time … Techniques in communication.” Vending & OCS Journal. March/April 2008. 15 (5): 52, 54.
Cichy, R.F., and Parks, R. “Why NCE?” InTouch. Summer 2008. pp. 9-10.
Cichy, R.F.; Singerling, J.B.; Cha, J.M.; Kim, S. “Fresh insights into private club board and committee members.” The BoardRoom. July/August 2008. 12: 68-71.
Elsworth, J.D; Beck, J.A.; Cichy, R.F. “Think like an owner: Identifying the characteristics that are important for ownership-like thought in the hospitality industry.” Florida International University Hospitality Review. Fall 2008. 26 (2): 26 – 42.

Cichy, R.F. Food Safety: Managing with the HACCP System. Second Edition. 2008. Educational Institute of the American Hotel and Lodging Association: Orlando, FL. 243 pp.

Cichy, R.F. and Mathews, D.H. “Personal Leadership.” Vending & OCS Journal. November/December 2008. 16 (3): 36.
Cichy, R.F.; Cha, J.M.; Kim, S. “The Relationship Between Organizational Commitment and Contextual Performance Among Private Club Leaders.” International Journal of Hospitality Management. (2009). 28 (1): 53 – 62.
Cha, J.M.; Cichy, R.F.; Kim, S. H. “The Contribution of Emotional Intelligence to Social Skills and Stress Management Skills among Automated Foodservice Executives.” Journal of Human Resources in Hospitality and Tourism. January – June 2009. 8 (1): 15 – 31.
Cichy, R.F. and Mathews, D.H. “Top 10 personal leadership practices.” Vending & OCS Journal. January/February 2009. 16 (4): 38.
Cichy, R.F. and Mathews, D.H. “What did you say?” Vending & OCS Journal. March/April 2009. 16 (5): 42.
Cichy, R.F.; Beck, J.A.; and Elsworth, J.D. “Six practices of hotel entrepreneurship.” Lodging Hospitality. March 30, 2009 (lhonline) and April 15, 2009. 65 (6): 30, 32, 34.
Cichy, R.F.; Singerling, J.B.; Cha, J.M.; and Kim, S. “Test your Emotional Intelligence: Are you a chief relationship officer?” Club Management. July/August 2009. 88(4): 12-13, 21.
Cichy, R.F.; Kim, S.H.; and Cha, J.M. “The relationship between emotional intelligence and contextual performance: Application to automated and vending service industry executives.” Journal of Human Resources in Hospitality and Tourism. July – December 2009. 8 (2): 170 – 183.

Cichy, R.F. and Mathews, D.H. “Is your e-mail excessive or effective?” Vending & OCS Journal. July/August 2009. 17 (1): 38.

Cichy, R.F.; Cha, J.M. and Kim, S.H. “IN + OUT + RELATIONSHIPS equals emotional intelligence.” Vending & OCS Journal. November/December 2009. 17(3): 34-35.
King, J.H., Jr., and Cichy, R.F. Your Emerging Leadership Journey. 2010. Bloomington, IN: iUniverse. 168 pp.
Cichy, R.F. and Kotschevar, L.H. Managing Beverage Operations. Second Edition. 2010. Educational Institute of the American Hotel and Lodging Association: Orlando, FL. 396 pp.
Cichy, R.F.; Kim, S.H.; Cha, J.M.; Kim, M.R.; and Tkach, J. “Board Members: Do you know what is expected of you from your GM/COO?” At Your Service. August – September 2010. 18 (4): 12.
Cichy, R.F.; Kim, S.H.; Cha, J.M.; Tkach, J.; and Kim, M.R. “Volunteer board and committee members’ roles in private club communication” Club Management. September/October 2010. 88 (5): 14-15.
Cichy, R.F.; Kim, S.H.; Cha, J.M.; Tkach, J.; and Kim, M.R. “Who is the leader of your club?” Club Management. November/December 2010. 88 (6): 15.
Cha, J.M.; Cichy, R.F.; and Kim, S.H. “Commitment and volunteer- related outcomes among private club board and committee member volunteer leaders.” Journal of Hospitality & Tourism Research. August 2011. 35 (3): 308-333.
Cichy, R.F. and Hickey, P.J. Managing Food and Beverage Service. Fourth Edition. 2011. Educational Institute of the American Hotel and Lodging Association: Orlando, FL. 706 pp.
Cha, J.M.; Cichy, R.F.; and Kim, S.; “Commitment and Volunteer-Related Outcomes among Private Club Board and Committee Member Volunteer Leaders.” Journal of Hospitality and Tourism Research. 2011. 35 (3): 308-333.

Kim, S.H.; Cha, J.M.; Cichy, R.F.; and Perdue, J. “Developing a Competency Model for Private Club Managers.” International Journal of Hospitality Management. 2012. 31 (3): 633-641.

Koenigsfeld, J.; Kim, S.H.; Cha, J.M.; Cichy, R.F.; Kim, M.R.; and Tkach, J.L. “Effects of Board Size and Board Involvement in private club financial performance.” International Journal of Contemporary Hospitality Management. February 2012. 24 (1): 7-25.

Cha, J.M.; Kim, S; and Cichy, R.F.; Kim, M.; and Tkach, J. “General Managers’ and Chief Operating Officers’ Evaluations of Private Club Boards of Directors.” International Journal of Hospitality Management. (March 2013). 32 (1): 245 – 253.


Cichy’ R.F. “Xenophiles: Dream BIG and E.X.C.E.L.” Hosteur. 2012 Spring/Summer. 21(3): 7-9.
Cha, J.M.; Kim, S.H, and Cichy, R.F. “Hospitality Students’ Intent to Become Involved as Active Alumni: A Predictive Model.” Journal of Hospitality & Tourism Education. May 2013. 25: 1-10..
Cichy, R.F.; Kim, M.R; Cha, J.M.; and Kim, S.H. “GMs and COOs Evaluations of Green Practices in their Private Clubs.” TheBoardRoom. May/June 2013. 18 (4): 36.
Cichy, R.F.; Singerling, J.B.; Kim, S.H; Cha, J.M.; Kim, M.R; and Tkach, J. “Financial Performance Linked to Board Size and Involvement in Strategy.” The BoardRoom. July/August 2013. 17 (247): 74.
Cichy, R.F.; and Ninemeier, J.D. “A Trio of Tools for Effective Leaders.” Communique. September/October 2014. pp. 37 – 39.
Cichy, R.F.; and Ninemeier, J.D. “Planning SMARTER Objectives.” Communique. November/December 2014. pp. 41 – 45.
Cichy, R.F.; Kim, S.H; Cha, J.M.; and Kim, M.R. “Productive Private Club Volunteer Leaders Work in Collaboration with GMs/COOs.” The BoardRoom. January/February 2015. 19 (256): 78, 121.

Cichy, R.F.; Kim, SH (James); Cha, J.M. and Kim, M.R.  Co-authored a chapter in a refereed scholarly book Sustainability, Social Responsibility and Innovations in Tourism and Hospitality.  HG Parsa editor.  2015.  CRC Press/Apple Academic Press.  “A Framework for Sustainable Business Practices in the Private Club Industry.”  pp. 219 – 241.

 

Cichy, R.F.; Kim, SH (James); Cha, J. M.; and Kim, M.R. “Productive Private Club Volunteer Leaders Work in Collaboration with GMs/COOs. Part II” The BoardRoom. March/April 2015. 19 (257): 70, 72.

Cichy, R.F.; Kim, SH (James); Cha, J. M.; and Kim, M.R. “Productive Private Club Volunteer Leaders Work in Collaboration with GMs/COOs. Part III – Fiduciary Responsibilities.” The BoardRoom. May/June 2015. 19 (258): 38.
Randhawa, P.; Kim, MR.; Voorhees, C.; Cichy, R.F.; Koenigsfeld, J.P.; and Perdue, J. “Hospitality Service Innovations in Private Clubs.” Cornell Hospitality Quarterly. Online. June 2, 2015 56 (3): 1–18.
Cichy, R.F.; Randhawa, P.; and Kim, M.R. “A Study of Private Clubs Innovation.” The BoardRoom. July/August 2015. 19 (259): 76 -77.
Cichy, R.F.; Kim, M.R.; Zhang, L.; and Yu, J.H. “The Power of Connection. Private Club Research Highlights the Impact of Social Activities, Events, Social Media, and Online Communities.” Club Management. Fall 2015. pp. 20-21.

Cichy, R.F. “Think Like The Owner.” The BoardRoom. September/October 2015. 19 (260): 38.


Cichy, R.F. “Fiduciary Responsibility. Act Like The Owner.” The BoardRoom. November/December 2015. 19 (261): 32.
Cichy, R.F. “Owner of My Club.” The BoardRoom. January/February 2016. 20 (262): 92.
Cichy, R.F. “BEL1EVE 1N!” The BoardRoom. March/April 2016. 20 (263): 40.
Kim, SH (James); Cha, J.M.; Cichy, R.F.; Kim, M.R.; and Tkach, J.L. “Roles of Private Club Volunteers: An Exploratory Study of Content Analysis.” International Journal of Hospitality & Tourism Administration. 2016. 17: (1): 43 – 71.
Cichy,RF; Kim, MR; Cha, JM; and Kim “James” SH. “Going Green in Private Country Clubs.” The BoardRoom. May/June 2016. 20 (264): 31.

Randhawa, P.; Kim, MR; and Cichy, R.F. “Service Innovations: What the Managers Believe and What the Customers Say.” Journal of Hospitlaity Marketing & Management. July 016.

Kim, MR; Zhang, L; Yu, JH; Koenigsfeld, JP; and Cichy, R.F. “Private Club GMs’/COO’s Perceptions in adopting Social Media: Applying the Technology Acceptance Model.” Journal of Tourism and Hospitality Management. January-February 2016. 4 (1): 37 – 48.

Cichy, RF; and Hickey, Jr. Phil. “Managing Service in Food and Beverage Operations. Fifth Edition.” 2017. The Educational Institute of the American Hotel and Lodging Association.






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