Howard (Shih-Ming) Hu

Professor of Hotel, Resort, Hospitality Management


Specializing in international cuisine, hospitality management, and culinary science



Dr. Howard Hu is a professor of hospitality management at Southern Utah University. Along with his courses, Dr. Hu also helps students to obtain ServSafe Food Protection Manager Certification, ServSafe Alcohol Certification, and Security Management Certification every semester.

Previously Dr. Hu’s was the department chair of Foodservice and Beverage Management and the founding director of the Center of Professional Culinary Training at Dah-Chin Institute. He also served as a tenured Associate Professor and an Assistant Professor at State University of New York-Oneonta (SUNY).

Dr. Hu earned a Bachelor of Science in Food Science from the National Pingtung University of Science and Technology, Master of Science in Hotel and Foodservice Management from Florida International University and a Ph.D. in Hotel and Restaurant Administration from Oklahoma State University.


1 min

School of Business Unveils Minor in Event Planning

After much preparation, the Dixie L. Leavitt School of Business is announcing a new minor and emphasis to their ever-growing program. The program hopes to attract all kinds of students to the Event Planning and Management Minor, which is an integral part of many career fields.Dr. Howard Hu, professor of hospitality management at Southern Utah University, recognizes the potential this type of program has for students. “This career has become very popular. If a student has this minor, it will offer them all kinds of opportunities. If your major is business, or biology, or communications, a minor in event planning will help you out.”The event planning minor will make it possible for those students to be prepared to manage meetings, conventions, expositions, hotels, restaurants, and various other events.The demand for event planners is growing and SUU’s program is designed for students to find their passion and approach the hospitality industry with better foundational knowledge that will allow students to fully pursue a career.From a very young age, Dr. Hu was working in food service and building familiarity with his chosen career. Today, he is teaching students global skills that are relevant in hospitality and event planning. Howard Hu is familiar with the media and is available for an interview. Simply visit his profile.Learn more:

Howard (Shih-Ming) HuMindy Benson

2 min

Culinary Tourists and Foodies Alike, Add Taiwan to Your Travel List

Dr. Howard Hu, professor of hospitality management at Southern Utah University, knows the value of unique and memorable eating and drinking experiences to travelers. Alongside climate, accommodations, and surroundings, culinary options are an important factor in destination selection. “Culinary tourism educates and inspires food and wine enthusiasts while giving thetraveler a chance to explore the local area and learn about local food trends, cooking techniques, and food history.”He suggests that a visit to Taiwan should be at the top of every foodie’s travel list. “In Taiwan, food isn’t merely belly fuel – it’s a way to have a good time with friends and family. It’s a celebration of community and life. Food is as important as sleeping, working, and even breathing. This country truly has a ‘food culture’ and a trip around the island, or around Taipei, is like a visit to the world’s best culinary museum.”According to Dr. Hu, food is an aspect of Taiwanese culture that is assuredly beyond any expert’s capacity to explain in a few words.“Everything revolves around the topic of food in Taiwan, from the customary evening snack with friends to the more elaborate feasts held on special occasions and festivals like Chinese New Year and the Tomb Sweeping Day.”“Food in Taiwan is an ever-expanding list of edibles that, while coming mostly from the same family as the majority of Chinese food, has the influence of the cultural variety that is part and parcel of Taiwan’s history. The specialties of the island’s aboriginal people and of Fujian Province in China both make huge contributions to the cuisine.”Dr. Hu explains that this culture has been influenced by many immigrants from Southeast Asia – Indonesia, the Philippines, Vietnam, and Thailand all make appearances.“The most important thing about the food in Taiwan is, as the adage goes, to have an open mind and an empty stomach. Let your inhibitions go and eat something that is completely unrecognizable. That said, there are some standard favorites that will forever exist as part of the canon of edible things on the island of Formosa.”From a very young age, Dr. Hu was working in food service and building familiarity with his chosen career. Today, he has transitioned from the hospitality business to teaching students global skills that are relevant in kitchens around the world.Dr. Hu is familiar with the media and available for an interview. Simply visit his profile.

Howard (Shih-Ming) Hu

Industry Expertise

Hotels and Resorts
Food and Beverages

Areas of Expertise

Food Service Preparation Techniques
International Cuisine
Culinary Tourism
Culinary Programs
Hospitality Management
Food and Beverage
Food Service Operations
Catering Management
Hospitality in Tourism
Culinary Science and Technology
International Cuisine; Flavor Profiles


Oklahoma State University


Hotel and Restuarant Administration

Florida International University


Hotel and Foodservice Management

National Pingtung University of Science and Technology


Food Science

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Community of Scholars Award

State University of New York - Oneonta, 2012 and 2011

Outstanding Faculty Award

State University of New York Inter-Greek Council, 2008

Merit Award

State University of New York, Division of Behavioral Applied Science, 2011, 2009, 2008, 2007


  • International Council on Hotel, Restaurant and Institutional Education
  • North American Taiwanese Professors' Association, USA
  • International Culinary Tourism Association


  • Mandarin
  • Taiwanese

Media Appearances

School of Business Unveils New Minor in Event Planning

SUU News  


“This career has become very popular. If a student has this minor, it will offer them all kinds of opportunities,” says Howard Hu, a professor for the hospitality program, “If your major is business, or biology, or communications, a minor in event planning will help you out.”

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Research Grants

Faculty Research Grant

NYS Graduate Research Initiative and Research Foundation

Acceptability of the drop quick bread prepared with okra gum as fat and cholesterol ingredient substitutes.

Oneonta Student Research Grant

State University of New York $450

Effects of flaxseed flour fortification in bakery products.


Developing Low-Fat Banana Bread by Using Okra Gum as a Fat Replacer

Journal of Culinary Science and Techonology

Shih-Ming Hu and Hung-Sheng Lai


Today’s diners want slightly healthier menu items when dining out. Most of the traditional bakery products contain a high amount of fat and cholesterol. A single slice of banana bread contains 261 calories, and nearly 23% of the calories are from fat. Making bakery products healthier could be a good start to help decrease the risk of cardiovascular diseases. However, preparing a low fat and delicious product may be a challenge to culinary professionals. This study investigates the acceptability of using okra gum as a fat replacer in banana bread and develops the replacement methods for the applications. Findings showed that okra gum can replace fat in banana bread and greatly enhance the nutritional density of banana bread without significantly sacrificing its color, texture, flavor, and overall acceptability. Results of this study provide a gateway for further research with okra gum as a fat replacer in bakery products.

Effects of Hotel Employees' Uniform on Customers' Perceptions of Employee Performance and Company Image

Journal of Travel and Tourism Research

Shih-Ming Hu, Teresa Chen, Ning-Kuang Chuang, Ronnie Yeh and Yi-Ting Tu


The purpose of the study is to investigate how different styles of employee uniforms affect customers' perceptions of the hotel image and employees' self-perceptions. The results of the study indicated a significant relationship between uniforms and employees' job performance. Significance also existed between employees' job satisfaction and styles of uniform. A significant relationship between styles of uniform and customers' perception of employee performance was found as well.

Senior Citizens' Perceived Service Levels in Three Restaurant Sectors

Journal of Foodservice Business Research

Shih-Ming Hu , Jerrold K. Leong , Woo Gon Kim , Bill Ryan and William D. Warde


The purpose of this study is to identify whether the senior citizens' perceived service levels differ among the quick service, casual dining, and fine dining restaurant. A total of 429 senior citizens participated in this study. Descriptive analysis, ANOVA, and Scheffe post hoc multiple comparisons were conducted. The information regarding senior citizens' dining behaviors was updated in this study. Overall, the quality levels of restaurants' services were moderately higher than the levels that senior citizens expected. However, senior citizens' perceptions for the service performance and perceived value were essentially different in some aspects among three restaurant sectors.


HRHM 3000 Intro Hospitality Management

This course introduces students to a management career in the hospitality industry, which includes hotels, food and beverage, meetings and conventions, recreation and leisure, and information technology. The importance of leadership and the establishment of a service culture are also treated.

HRHM 3010 Tourism Management

Students study the organizations and techniques involved in developing and promoting a destination. The course highlights the importance of teamwork between public and private organizations in tourism activities.

HRHM 3020 Hospitality Safety and Sanitation Management

Students study safety and sanitation management principles in the hospitality industry related to safe foodhandling practices, responsible alcohol service, and developing and maintaining a sustainable facility for hospitality guests and employees. Students may obtain NRA ServSafe Food Safety and ServSafe Alcohol certifications.

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