Barbara Campbell

Course: Restaurant Operations and Management.

Associate Professor Barbara Campbell started at CIA in 2005. Professor Campbell developed and teaches the four core courses for the online bachelor’s in Food Business Leadership, in the School of Business and Management, a fully asynchronous online curriculum.

Over the course of her teaching career Professor Campbell has taught many upper level business and management courses including: Food Business Leadership, Leadership and Ethics, Organizational Behavior, Advanced Operations, Food Business Leadership Project 1 and 2; Human Resource Management, Intraventure Critique, Analysis, and Evaluation, Advanced Principles of Service Management, Contemporary Topics in Food and Beverage, Research Methods, and Principles of Menus and Managing Profitability.

With over 25 years in the food business industry prior to coming to CIA, Professor Campbell was involved in Mentoring, Training and Development, Restaurant Operations, and Restaurant Leadership training, Food Safety, P&L Analysis, Product Implementation, and Restaurant Openings. Barbara serves as a subject matter expert for the National Restaurant Educational Foundation ServSafe Exam: Prostart Exam as well as a member of the ServSafe 8th Edition Course Book development team.

Ms. Campbell holds an AS and BS degree in Biology and Chemistry, and an MS in Adult Education. While earning her MS, was an active member of Kappa Delta Pi graduating top in her class. Ms. Campbell’s certifications include: Senior Professional Human Resources SPHR (HRCI), Society Human Resources Management Senior Certified Professional SHRM-SCP (SHRM), Business Ethics Certificate (HRCI), Certified Menu Research and Development Professional CMRDP (CIA); Certified Hospitality Educator CHE (AHLEI), Certified ServSafe Instructor and Proctor (NRAEF). Continuous professional development Seminars/Conferences includes HBR:Case Writing; Teaching with Cases; Online Instruction and Use of AI in the classroom.