Andrew Moreo, Ph.D., is an Assistant Professor of Hospitality Management at Florida International University’s (FIU) Chaplin School of Hospitality and Tourism Management (SHTM), where he has been a member of the faculty since August 2016. Dr. Moreo holds a Bachelor of Arts (B.A.) from Oklahoma State University, as well as a certificate in culinary arts from the Culinary Institute of America. He also earned a Master of Science (M.S.) degree in hotel, restaurant, and institutional management from the University of Delaware, as well as a Doctor of Philosophy (Ph.D.) degree in hospitality administration from the University of Nevada, Las Vegas. Prior to joining FIU, he was an adjunct/assistant at the University of Nevada, Las Vegas, and an Instructor at the Culinary Institute of America in Hyde Park, NY. His industry experience consists of over twenty years in both the foodservice industry, having worked almost every line-level position in the full-service restaurant industry as well as running kitchens in independent establishments.
During his tenure at FIU, Dr. Moreo has taught undergraduate courses face to face, hybrid, and online. These courses include: Senior Seminar in Hospitality Management as well as Restaurant Management. Dr. Moreo is a member of the “Hospitality X” team which seeks to innovate teaching methods and curriculum in order to bring our deliverables into the 21st Century. This has included a complete redesign and hybridization of both Senior Seminar and Restaurant Management. These efforts were recognized by the President and Provost of FIU in the conferring of the FIU Top Scholars Award for teaching innovation. Dr. Moreo has been productive in research as evidenced by his peer-reviewed publications, refereed conference presentations and proceedings, and media interviews as a content expert. His research has appeared in top-tiered publications, such as the International Journal of Contemporary Hospitality Management. Dr. Moreo’s primary research area involves employee and consumer behavior in the food and beverage segment of the hospitality industry. Specifically the impacts of emotional labor on customer perception of the delivered service, as well as the impacts of individual employee characteristics and organizational culture on employee behavior. His efforts seek to understand and provide practical suggestions to help food and beverage organizations make their culture more positive to improve the employee experience. Such solutions serve to benefit both the employees and patrons of the hospitality industry, as well as society as a whole.
Dr. Moreo is an active member of the International Council on Hotel, Restaurant, and Institutional Education, and serves as a reviewer for their conferences and publications, as well as numerous other national and international hospitality and tourism peer-reviewed publications and conferences. He is also a member of the editorial review boards for the peer-reviewed journals of the International Hospitality Review as well as the Journal of Global Business Insights.
Consumer Behavior, Culinary Operations, Food and Beverage Management, Organizational Behavior