Beth Dugan Email and Phone Number
Words that describe me: ⛶Hands-off manager ⛶Consultant ⛶Author ⛶Researcher ⛶Storyteller ⛶Solution ArchitectA seasoned leader who is passionate about business analysis and capable of introducing new programs with a focus on developing engaging learning material and delivering personalized training solutions for individual clients and organizations. My expertise lies in transforming chaotic information into actionable insights, sequencing complex processes, and providing stakeholders with understandable terminology to drive informed decision-making.I excel at translating numbers into engaging narratives, a skill showcased in my current project of analyzing post-COVID trends in the hospitality industry to uncover shifts and patterns in customer behavior. With a results-driven approach, I thrive in remote management and ensure projects are completed with desired outcomes. I have a track record of leveraging innovative techniques and insights from diverse industries to solve complex problems.As a hands-off manager, I prioritize ensuring that team members are well-equipped with the necessary resources. I enjoy strategizing with teams to develop plans and regularly check in to ensure progress and success. I can bridge the gap between data and decision-making and translate complex findings into clear and compelling narratives.Throughout my career, I have been instrumental in understanding client and employer needs, evaluating organization-wide processes, implementing more efficient systems, introducing new hospitality programs, and enhancing program reach to students.During my current position, I have developed new programs with no resources, created training modules and KPIs, assisted businesses in restructuring their models, directed business reopening, and transitioned to a new LMS.Major highlights of my career:✔Set the standards for a national accreditation body. ✔Increased revenue by approx. $100K✔Achieved student (customer) retention rate of 80% to 90%.✔Develop 100+ training modules.✔Created 4 online culinary hospitality programs from scratch.✔Managed +5K students and 400+ annual course offerings.✔Achieved 40% increase in performance and customer retention.✔Establish a B2B company for freelance faculty opportunities.✔Write 50+ books, articles, and pieces for customers.✔Project Managed I am always eager to take on new challenges that allow me to leverage my skills in data analysis, storytelling, and strategic planning. Please get in touch with me via LinkedIn messaging if you would like to talk about programs, education, and writing.
Gateway Technical College
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Chair, Instructor - Hospitality Management Program (Instructional Designer, Curriculum Developer )Gateway Technical CollegeKenosha, Wi, Us -
Chair, Instructor - Hospitality Management Program (Program And Industry Analyst)Gateway Technical College 2013 - PresentConsulting Analysis projects included:• Survey of SE Wisconsin tourism education needs and creation of a program to meet them including KPIs and assessment data for performance.• 2021 Report on the industry outlook for SE Wisconsin including growth, labor needs, and opportunities. Created written plan and presented at Wisconsin Governor’s Conference on Tourism.• Created Training materials and supervised adults creating business plans, financial analysis, breakeven points, marketing plans, KPIs, SWOT, Operational plans, and economic reviews.• Create data collection systems for departmental student retention, satisfaction, and progression towards graduation.• Content management including data visualizations and reports on more than 100 topics. • LMS Survey - a preliminary small group survey to gather information on the viability and efficiency of the software. Resulted in a larger review of the software and a change to a new program to decrease costs and increase customer experience satisfaction scores.• Reopening after COVID – May 2020 researched how to safely reopen hospitality business and created a free conference for local hospitality businesses. Worked with a variety of stakeholders to make it happen. -
Senior Business Analyst - Owner And FounderFood Write 1995 - PresentWrote business-to-business content for food service and food production companies, including user help manuals, user design, systems analysis, and business research. * Author - Religion in Foodservice published by the Cornell Quarterly. Considered to be a foundational work for people researching Food Choices - Religion - Customer Service axis. * CostGuard Help Tutorials and other supporting documentation.• Author, Responsible Serving of Alcoholic Beverages: A Complete Training Course for Bars, Restaurants, and Caterers. Florida: Atlantic Publishing.• Author, Service Standards, Policies and Procedures, and Operations Manuals for multiple foodservice operations.• Editor & Reviewer, The Food Service Manager’s Guide to Creative Cost-Cutting And Cost Control: Over 2,001 Innovative And Simple Ways To Save Your Food Service Operation Thousands By Reducing Expenses. Florida: Atlantic Publishing. • Editor & Reviewer, How to Open a Financially Successful Pizza & Sub Restaurant: Get Your Slice of The Pie. Florida: Atlantic Publishing.• Editor, Cases in Hospitality Marketing and Management, by Robert C. Lewis. New York: John Wiley and Sons. -
Online Program Director - Cul-Hrm ProgramArt Institute Of Pittsburgh 2008 - 2014Promoted from Full-time faculty. Established a new department and created academic policies and standards for the AIP-Online division, with 800 to 900 fully online and 1000 to 1400 campus-based students taking online courses per semester. Remotely managed 12 full-time and 80 adjunct instructors.Analysis projects included:* Created an online Culinary program that was the first to meet American Culinary Federation standards, establishing the KPIs and systems for adult learning in this business discipline.* Created four quadrant analyses for remote reports based on performance KPIs and customer satisfaction. This resulted in both increased employee and customer satisfaction, as well as decreased employee scheduling issues.* Systems review - created and reviewed redundancies and overlaps between the national culinary program and online division. The review found and fixed issues resulting in significant cost savings and increased the movement of customers between modalities.* Surveyed the training needs of hospitality professionals on a national level and created training programs to address these needs. Developed systems to maintain and update as needed, surveying various stakeholders for updates and revisions.* Project Managed curriculum development and maintenance, working with third party vendors and local experts.* Created all departmental systems including Marketing, Budgeting, Hiring, Accreditation, Personnel, and content reviews. * Created all of the data collection systems and wrote reports on customer satisfaction, adherence to third-party assessments, employee retention, and satisfaction. Used results to create programs to address issues. -
Senior Faculty MemberThe Art Institutes 2006 - 2008Art Institute Of Pittsburgh - Online Division.Faculty Member – Culinary & Hotel Restaurant Management Department (2013–2016) Faculty Member – Advertising, Fashion, Culinary & Hospitality (2006–2008)Analysis Projects Included:• System Mapping for more than 300 competencies and sequencing them into training sessions.• Wrote or supervised the development of training modules covering Marketing Plans, SWOT, Operational Plans, Break-even, Financial Management, Operational Management, Supervision, Management, Leadership, Customer Service, and other topics as needed. Modules included Research and reporting in written, visual, and video formats. Included both Industry and customer KPIs and assessments.• Created materials for various delivery options, including online and live in person.• Reviewed, revised, and relaunched training programs for new hires in the department. Created KPI for employee evaluations. -
Sales RepresentativeDierks Waukesha Wholesale Foods 2000 - 2005Sold to existing accounts, prospects, and obtained new business for broad-line food distributor. • First Runner Up for Salesperson of the Year Award -First Place Winner in several sales contests, placing in top five within rural based group.Analysis projects included:* Review of food purchases for a K-8 Consolidated School district to decrease costs and increase participation.* Menu mix analysis for various customers including bars, school foodservice, and fine dining. Resulted in increased guest satisfaction and decreased costs.* Systems analysis - survey operational and equipment needs that resulted in streamlined operations for larger customers.* Comparison demos to help customers understand the differences in products.
Beth Dugan Education Details
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Hotel, Restaurant And Travel Admin -
Hotel, Restaurant And Travel Administration -
Hospitality Management
Frequently Asked Questions about Beth Dugan
What company does Beth Dugan work for?
Beth Dugan works for Gateway Technical College
What is Beth Dugan's role at the current company?
Beth Dugan's current role is Chair, Instructor - Hospitality Management Program (Instructional Designer, Curriculum Developer ).
What schools did Beth Dugan attend?
Beth Dugan attended University Of Massachusetts Amherst, University Of Massachusetts, Amherst, Holyoke Community College.
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