
Stan Suboleski
Senior Lecturer Georgia Southern University
Biography
Areas of Expertise
Accomplishments
Ferdinand Metz Food Service Forum Faculty Appointee
2014-Present
Graduate Teaching Certificate
GSU COBA - 2015
TLC Teaching Workshop
UNLV - 2005
Education
University of Nevada
Ph.D.
Hotel & Casino Operations
2012
University of Nevada
M.S.
Hotel Administration
2006
Syracuse University
B.S.
Theater/Film
1984
Articles
Room Service Principles and Practices: An Exploratory Study
UNLV DissertationStanley 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.
An Exploratory Study of Multi-Unit Restaurant Management Training: A Qualitative Perspective
Journal of Human Resources in Hospitality and TourismStanley 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.