Stan Suboleski, lecturer of management, has a doctorate degree from the William F. Harrah College of Hotel Administration at the University of Nevada Las Vegas. He teaches courses in management, services/hospitality operations, human resources, organizational behavior, marketing, and strategic management. His areas of research focus include service industry operations, multi-unit management, services marketing, and analysis of research methodologies. Previously the director of sales at the International Gaming Institute in Las Vegas, Suboleski has more than 20 years of hotel experience in executive and corporate management, including posts as vice president of operations and senior vice president of development for asset management firms based in Chicago and Florida. He has operated numerous conference facilities, hotels, and restaurants, as well as managed several service side support and hospitality outsourcing firms. He has designed and opened hotels in major metro markets such as New York, Chicago, Miami, and Minneapolis. He was a founding partner of EWD Solutions, an Internet marketing firm specializing in service and hospitality organizations. EWD Solutions was awarded the Best Hotel Website Design by the American Hotel and Lodging Association in 2001.
Areas of Expertise (6)
Hospitality Asset Design & Openings (Hotels, Restaurants)
Hospitality Operational Auditing
Room Service Best Practices
Experiential Course Design (Hospitality Operations)
Ferdinand Metz Food Service Forum Faculty Appointee
Graduate Teaching Certificate
GSU COBA - 2015
TLC Teaching Workshop
UNLV - 2005
University of Nevada: Ph.D., Hotel & Casino Operations 2012
University of Nevada: M.S., Hotel Administration 2006
Syracuse University: B.S., Theater/Film 1984
Stanley Douglas Suboleski
2012 Room service is the delivery of food and beverage products to a guest's sleeping room in a hotel. It is an important, distinguishing characteristic and a necessary service for first-class and luxury hotels. Very little academic research has been conducted on the operating procedures of room service. This was an exploratory study that aimed at identifying the key principles and practices of room service operations in first-class and luxury hotels. This study used a mixed-method approach. Using content analysis on operating audits for room service from a range of hospitality companies, expert panel review, field testing, and analysis of variance (MANOVA), this study resulted in a generic room service audit representing the key principles and practices currently in place in the first-class and luxury hotel segment. Key elements of the generic audit were then tested in a sample drawn from a population of hospitality professionals throughout the United States, resulting in what they determined to be the most important elements in room service from the abbreviated list of items that was presented to them.
Stanley Douglas Suboleski, Clark S. Kincaid, Robin B. Dipietro
2009 Over the past 20 years, multiunit restaurants (MURs) have grown significantly in gross revenue, number of units, and market share. As the number of MUR companies grow, so do the number of multiunit managers (MUMs) needed to oversee the operations of those units. The concern in many food service organizations is the lack of consistent training that is provided to MUMs. The following qualitative study looks in depth at seven multiunit organizations and the training they provide to their MUMs. This study can help to inform both industry practitioners and academics regarding training best practices in the MUR industry. Implications for practitioners are discussed.