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.
Industry Expertise (4)
Hotels and Resorts
Food and Beverages
Areas of Expertise (11)
Food Service Preparation Techniques
Food and Beverage
Food Service Operations
Hospitality in Tourism
Culinary Science and Technology
International Cuisine; Flavor Profiles
Oklahoma State University: Ph.D., Hotel and Restuarant Administration
Florida International University: M.S., Hotel and Foodservice Management
National Pingtung University of Science and Technology: B.S., Food Science
National Pingtung Agriculture Institute: A.S., Food Industry
Community of Scholars Award (professional)
State University of New York - Oneonta, 2012 and 2011
Outstanding Faculty Award (professional)
State University of New York Inter-Greek Council, 2008
Merit Award (professional)
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
Media Appearances (1)
School of Business Unveils New Minor in Event Planning
“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.”
Research Grants (2)
Faculty Research Grant
NYS Graduate Research Initiative and Research Foundation $1,190
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 ReplacerJournal 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 ImageJournal 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 SectorsJournal 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.
HRHM 3110 Quantity Food Production
Basic principles underlying commercial production of food products and culinary arts management. Students will participate in the formulation, fabrication, and evaluation of culinary products and apply conceptual culinary and management frameworks to specific situations. This is a designated Service Learning course.
HRHM 3250 International Cuisine
Introduces students to influences of ingredients, flavor profiles, preparation, and cooking techniques that create the unique characteristics of international cuisine. Understanding food customs from different cultures will prepare students for globalization in the foodservice industry.
HRHM 4100 Beverage Management
Introduces students to the history, trends, and production processes of alcoholic and non-alcoholic beverages; the procurement, storage, sales, services, and control of beverage management techniques as well as laws related to responsible alcohol service.
HRHM 4200 Restaurant Management
Provides the foundation for understanding the challenges and responsibilities involved in foodservice management. Students will examine the formulation, implementation, and evaluation of foodservice processes and apply the conceptual frameworks to specific situations.