Managing online Fundamental of Nutrition courses of 50 students.Teaching the functions of food, body processes, optimum diets in relation to health and physical fitness.Create and implement online lectures, assignments, and testing materials.

Research article ideation, formulation, and execution. Created surveys/focus groups for quantitative (Qualtrics/Amazon MTurk) and qualitative data collection for human nutrition, obesity, childhood education, rural tourism, and cannabis perceptions. Developed literature reviews, methodologies, statistical analyses, and final presentations.Created statistical graphics in Power BI and Tableau.Applied and secured grant funding for cannabis perceptions research.Focus group proctor for cannabis perceptions research. Demographic data entry for focus group participants. Managed focus group gratuities. Analyzed rural demographic data in SPSS to locate patterns and obtain statistical support for articles pertaining to rural tourism development and health initiatives. Courses Taught:Introduction to Graduate Studies, HESC 500V. Quantity Foods, NUTR 3603.Behavioral Health Research Topics:Obesity Substance Use Food Safety/SanitationRural Tourism Alcohol Use & Sexual BehaviorMental Health Perceptions on Changes in Cannabis LawsSupplemental Research Objectives:First-Generation College StudentsGrade Retention & Dropout Rates in High School StudentsPublished two peer reviewed papers and a third under review.

Online Instructor for Fundamentals of Nutrition (NUTR 1213 - 5 week Summer course).

Recruited as a quantitative research consultant and data analyst for a social science research team conducting proprietary research for a Fortune 500 company.Statistical analysis of business data using multivariate methods for a Fortune 500 companyManipulated big data using Excel (e.g., PivotTables, VLOOKUP) and SQL (e.g., GROUP BY, COUNT(), JOINS). Developed effective statistical reports and graphics to educate/inform senior leadership using PowerPoint, and Tableau.Developed Excel dashboards to summarize and derive key actionable insights.Utilized Microsoft Teams to successfully collaborate remotely with a team of quantitative and qualitative researchers.Transcribed qualitative interviews.

Grant Research: Examining Children and Families in Healthy Communities (CaFiHC). Measuring healthy eating habits of children and families living in rural and urban communities in an effort to counteract the obesity epidemic. Proctored focus groups consisting of children and parents. Transcribed focus groups. Examining Families in Arkansas - Strong, Thriving and Resilient (FASTR). Measuring how well Arkansas families and communities are functioning as systems within the current social, economic, and political milieu. Also examining attitudes and opportunities for rural tourism development. Utilized SPSS to analyze rural health and location data.Supplemental Research:-Norovirus mitigation practices-Norovirus and its impact on cruise tourism -Food safety and biosecurity -Obesity/BMI-Food and Human Nutrition

Hospitality Operations & Financial Analysis, HOSP 6403 Utilized excel to create spreadsheets to demonstrate and teach the importance of financial statements in the hospitality industry. Students learned about Income Statements, Balance Sheets, Cash Flow, and Departmental Budgeting (e.g., Event Services, Housekeeping, Food and Beverage)Destination Marketing, HOSP 4673Branding, Promotion, Marketing, and Tourism Management Strategies for Destination Management Organizations (DMOs).

-Theorized and Completed Peer Reviewed Research on Wine/Beer pairings with Food, Subjective/Objective Knowledge comparisons of industry experts to everyday consumers, and healthy eating habits for rural areas. -Grant Writing/Application -Assistant Teaching (Food Systems Management) -Article ReviewingPublished one peer reviewed research paper.

Sales and merchandising for on premise, off premise and malt divisions. Set up and worked a table for various Glazer’s charity and marketing events. Ensured accurate new product roll outs and new store set ups. Created advertising and promotional items through BrandMuscle for on premise and off premise sales.

Ensured customer satisfaction. Set up meeting and event spaces according to BEOs. Assisted in meal service and breakdown, as well as handling guest checks.

Modified menus and tube feedings according to dietary restrictions and special needs diets. Assembled and inspected patient food trays to ensure quality control and specialized diet appropriate food items. Data entry for patients' diet preferences, restrictions, and tube feedings.

Managed outside service employees. Organized and scored tournaments. Ensured customer satisfaction. Managed monetary transactions, including daily P&L statements.