Diego Bufquin, PhD
Professor of Practice and Director of Hospitality Certificate | Tulane University
New Orleans, LA, UNITED STATES
Diego Bufquin is an expert in Hotel Management, Restaurant Management, Consumer Behavior, Organizational Behavior and Social Psychology.
Media
Publications:
Documents:
Photos:
Videos:
Audio/Podcasts:
Biography
Diego Bufquin, PhD, joins Tulane’s A. B. Freeman School of Business from the University of Central Florida, where he served as an associate professor of hospitality management and director of international development. At Freeman, Bufquin will teach hospitality and management courses and is the faculty director of the Hospitality Certificate.
From a research standpoint, Bufquin is interested in understanding the impacts of leaders and coworkers on employees’ attitudinal and behavioral outcomes and focuses on hospitality employees’ mental health.
Bufquin’s academic work has been published in several peer-reviewed journals, such as the International Journal of Hospitality Management, International Journal of Contemporary Hospitality Management, Journal of Hospitality Marketing and Management, Journal of Foodservice Business Research and Cornell Hospitality Quarterly. Bufquin is also a Certified Hospitality Educator (CHE) and holds Certification in Hotel Industry Analytics (CHIA), among others.
Prior to his academic experience, Bufquin worked in several hotels and restaurants in France, Spain, and Brazil for companies such as Marriott International and Accor Group.
As a French and Brazilian citizen, Bufquin has a multicultural background that has taken him to various countries. Born in Singapore, he spent his first six years in Jakarta, Indonesia. Later, he moved to Paris, France, where he also lived for six years before relocating to Brasilia, Brazil.
Bufquin holds an AS in international hospitality management from EHL Hospitality Business School, a BA in hospitality and finance from the Glion Institute of Higher Education, a MS in International Business from Skema Business School and a PhD in hospitality management from the University of South Carolina.
Areas of Expertise (6)
Hospitality and Tourism
Hotel Management
Restaurant Management
Consumer Behavior
Organizational Behavior
Social Psychology
Education (4)
University of South carolina: Doctor of Philosophy, Hospitality Administration/Management
SKEMA Business School: Master of Science, International Business
Glion Institute of Higher Education: Bachelor of Arts, Hospitality and Finance
EHL Hospitality Business School: Associate of Science, International Hospitality Management
Affiliations (3)
- Editorial Board Member- International Journal of Contemporary Hospitality Management
- Central Florida Hotel and Lodging Association (CFHLA), Association Member (2015-ongoing).
- International Council on Hotel, Restaurant, and Institutional Education (ICHRIE), Awards Committee Member (2016-ongoing).
Links (1)
Languages (4)
- Portuguese
- Spanish
- French
- English
Media Appearances (7)
Asheville’s hotel business is booming, along with the rest of the U.S. market
Asheville Watchdog online
2024-02-09
“The hotel industry has completely recovered from the pandemic,” said Diego Bufquin, a professor at the Rosen College of Hospitality Management at the University of Central Florida. Bufquin said the 25 largest hotel markets in the United States are all experiencing strong growth, and Asheville’s hotel boom is likely to continue.
5 Strategies Multifamily Marketers Can Borrow From Hospitality
Multi-Housing News online
2022-06-30
“The power of brands is undeniable,” said Diego Bufquin, Ph.D., an associate professor at Rosen College of Hospitality Management in Orlando. “When you’re trying to sell rooms as an independent hotelier whose brand is unknown, it’s hard. However, if you’re selling rooms under a strong brand like Hilton, it’s easier.”
The return of tourists to Maine takes a toll on restaurant workers
MarketPlace online
2021-08-23
The pandemic seriously impacted many restaurant employees, said Diego Bufquin, a professor of hospitality management at the University of Central Florida. A study by Bufquin and his colleagues found that restaurant workers who stayed on the job last year had more stress and used more alcohol and drugs than those who were furloughed. Some looked to leave the industry.
Diego Bufquin, a professor at the University of Central Florida's Rosen College of Hospitality Management, told The Post it was "not possible" that at-cost rates would balloon to nearly $400.
Salon online
2020-03-06
Diego Bufquin, a professor at the University of Central Florida's Rosen College of Hospitality Management, told The Post it was "not possible" that at-cost rates would balloon to nearly $400.
House Democrats ask Secret Service for details about its payments to Trump’s company
Washington Post online
2020-02-12
“No. That’s not possible,” said Diego Bufquin, a professor at the University of Central Florida’s Rosen College of Hospitality Management. Even at luxury hotels, he said, the cost of servicing a room should not exceed $80 per night.
Impact of Diamond Rating Changes on Hotel Performance
CoStar online
2018-11-20
Dr. Diego Bufquin is an assistant professor at the Rosen College of Hospitality Management, University of Central Florida, where he teaches hotel and restaurant management courses for undergraduate and graduate students. Dr. Bufquin has degrees from the École Hôtelière de Lausanne (Switzerland), the Glion Institute of Higher Education (Switzerland), Skema Business School (France) and the University of South Carolina (USA). His research interests focus mostly on consumer and organizational behavior in the hotel and restaurant industries.
Opinion: Why warmth and competence are key traits in employees
Nation's Restaurant News online
2017-07-17
Which of these two qualities is more important in the workplace, particularly for frontline restaurant employees? A series of research studies by Diego Bufquin, with colleagues from the Rosen College of Hospitality Management at the University of Central Florida and the University of South Carolina, reveal that restaurant employees tend to view their co-workers and managers either as warm and competent, or as cold and incompetent.
Social