Hotel F&B Observer Blog

Hotel food and beverage professionals share experience, skills and commentary. These hotelier blogs reflect a variety of unique career perspectives and real-life workplace stories, observations and opinions.

Dr. Fred J. DeMicco

Professor and ARAMARK Chair
Department of Hotel, Restaurant, and Institutional Management
University of Delaware

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Dr. Fred DeMicco

Dr. Fred DeMicco, professor and ARAMARK Chair in the Department of Hotel, Restaurant, and Institutional Management at the University of Delaware, was formerly director in the School of Hotel, Restaurant, and Recreation Management at Penn State University, where he was Professor-in-Charge of the HRIM undergraduate program (and graduate program for five years). He is presently a Conti Distinguished Professor at the Pennsylvania State University’s School of Hotel, Restaurant, and Recreation Management.

Dr. DeMicco ‘s interest is international strategic management and innovation. He has worked on projects with ARAMARK for the last four Summer Olympics in Atlanta, Australia, Athens, and Beijing.

He completed his Ph.D. in Hotel, Restaurant, and Institutional Management at Virginia Polytechnic Institute and State University. In 1996, he completed a sabbatical in Hotel Management at Walt Disney World in Florida, where he also obtained a Ducktorate Degree from Disney University. In 2008, Dr DeMicco received the AH&LA Educational Institute’s Lamp of Knowledge Award for Outstanding United States Educator.

Dr. DeMicco is on the Editorial Board of the Hospitality Research Journal and is author or co-author of more than 100 publications in the area of hospitality and tourism management. He is co-editor of HOSTEUR™ magazine, a faculty, student, and industry journal. He is on the boards of the Delaware Restaurant Association, Delaware Hotel & Lodging Association, and I-CHRIE. Dr. DeMicco has taught and conducted research in Europe, Scandinavia, Australia, New Zealand, China, and the Caribbean. He has co-authored a textbook, Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations (5th edition), published by Prentice-Hall. The book is used at approximately 100 CHRIE-affiliated universities and has been translated into Japanese. Dr. DeMicco is also co-author of the book Hospitality 2010: The Future of Hospitality and Tourism, which looks at trends for the tourism hospitality and travel industry (Prentice-Hall 2006).