Melanie Campbell
Associate Professor, Hospitality & Tourism Management
Office:
Jennings Randolph Hall
Experience:
Executive Chef, Snowshoe Mountain Resort, Snowshoe, W.Va.
Apprentice, The Greenbrier, White Sulphur Springs, W.Va.
Chef, Lakeview Resort & Conference Center, Morgantown, W.Va.
Education & Certificates:
M.B.A. with Hospitality Management Emphasis, Lynn University, Boca Raton, Fla.
B.S., West Virginia Wesleyan College, Buckhannon, W.Va.
Certified Executive Chef (CEC); American Culinary Federation
Teaching Areas:
Introduction to Hospitality and Tourism Management
Quality Service
Basic Foods
Lodging Operations
Food and Beverage Planning Control
Principles of Management
Conference and Convention Management
Resort Management
Quantity Food Production
Senior Internship
The Art of Eating
Quality Food Production
Research & Professional Interests:
Vice President and Member, Sigma Beta Delta – International Business Honor Society
Junior Member, American Culinary Federation
Secretary, Board of Trustees, Randolph County Convention & Visitors Bureau
Vice President, Board of Trustees, Elkins Depot Welcome Center
Member, Advisory Board, Culinary Pro Start, Randolph Technical Center
Educator, West Virginia Hospitality and Travel Association
Accomplishments:
Melanie Campbell has completed re-certification with the American Culinary Federation four times, which includes 80 continuing education requirements each time along with continued work in the field of culinary arts. Selected as one of the “Top 5 Chefs” in West Virginia for sustainable efforts by Executive Magazine of West Virginia, Campbell has won and judged numerous culinary competitions. She recently attended the annual West Virginia Tourism Day at the Capitol and served as guest chef at the Annual Legislative Reception at the Culture Center. Campbell also has participated in 4-H Camp as an instructor with youth and young adult/teens and has served as a judge for culinary projects.