Career highlights

  • Corporate executive chef (I had the honor to take care of the catering for President Clinton during his visit to Chicago in 2000) 
  • Multi-unit restaurant general manager in Universal Orlando Resorts 
  • Teaching culinary arts and hospitality management since 2005; teaching hospitality-related business courses online since 2009  


City and Guilds Hotel Management and Culinary Techniques, London, England

B.A., Intercultural Studies, Montreat College

M.A., in Intercultural Studies, Columbia International University

Ph.D. in Hospitality Management from University of Central Florida  (in progress)


ADL 5000 – Advanced Distributed Learning for Technology
Graduate Teaching Associate Training
Graduate Training Associate Face-to-Face Training
Collaborative Institutional Training Initiative (CITI), Social and Behavioral Responsible Conduct of Research
Collaborative Institutional Training Initiative (CITI), Behavioral Research Investigators and Key Personnel
Collaborative Institutional Training Initiative (CITI), Responsible Conduct of Research for Administrators
Succeeding with Online Group Work
Associate Faculty Training Certification
Building Online Communities
Evidence of Learning Certification
Classroom Management
The Global Community College
Technology Exploration: Screen Casting to Engage Your Students and Enhance Communication.
Technology Exploration of Articulate Studio 13
How to Transform Information into Engaging Experiences

What online courses could a student possibly take from you?

MGMT1002 Contemporary Business Management II 

HOSP1015 Managing the Hotel Guest Experience 

FSM2005 Technology in the Food and Beverage Industry 

FSM2055 Beverage Appreciation 

FSM3012 Advanced Menu Analysis 

FSM4040 On-Site Foodservice Management 

FSM4880 Beverage Operations Management 

What do you like most about teaching online?

One of the greatest pleasures in teaching students online is understanding a simple principle: “Do this if it enables students to learn.” My teaching practices empower students to take ownership of their education and help them realize that they are responsible for their learning outcomes. When students take this step, they can make striking progress and achieve academic success. I find that when I can convey my own enthusiasm for the hospitality industry, it is often contagious enough that students become engaged in learning. I try to help students transition from memorizing formulas to thinking critically about ideas and connecting concepts with everyday examples. I encourage students to tackle problems creatively, which helps them learn to think outside conventional boundaries and to seek the deeper meaning of a concept or finding. These skills, historically, have facilitated the greatest advances in science and also foster personal and intellectual fulfillment. This is the central purpose of why I enjoy teaching online.

How do you bring the industry to life in class?

Mainly through the discussion forums, but also in the content of the course, I am able to connect my industry experiences that result in the student correlating these to their current work situation. I can show how I know exactly what they are going through, but also how to work through some of the challenges that the industry typically exhibits. Looking back on my own career, I have found I have experienced almost every aspect that the hospitality and culinary industry has to offer.

Do you have any career advice for prospective students?

There are four critical elements that students need to succeed in hospitality:

  1. Understand and apply as much of what is available at JWU into your work setting. 
  2. Never come to your supervisor with a problem without also a possible solution to the problem. 
  3. Never take things personally.
  4. Be open to give back or pay it forward by being ready to mentor someone who is struggling in the industry.

Want to learn more about earning your Hospitality undergraduate degree online with Scott Richardson? Complete the “Request Info” form on this page or call 855-JWU-1881. 

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