Philip McGuirk
AA Degree, BS degree, and MS degree

Advisor: CMAA, Stout Student Chapter

Hospitality and Tourism
Office: 441 Home Ec Bldg
Phone: 715-232-2244
Email: mcguirkp@uwstout.edu 		 

Education:


 AA degree

 BS Degree in Hospitality and Tourism

 MS Degree in Vocational Education

 125 credits in Culinary Arts, Culinary Institute of America (CIA)

 Hyde Park, New York and Napa, California


Culinary Arts:


Bronze Medal, 1988 IKA Culinary Olympics, Germany Numerous Culinary Arts medals (Gold, Silver and Bronze) in several cities i.e. Chicago, IL and Minneapolis/St. Paul, MN).

The lifetime membership of the Honorable Order of the Golden Toque;

The Chef Herman Breithaupt Award presented by the International Council on Hotel, Restaurant, and Institutional Education (CHRIE).

Publications:


Published numerous articles in:

  • Wisconsin Restaurateur
  • Club Management
  • Restaurants and Institutions
  • The National Culinary Review
  • Nation's Restaurant News
  • The Food Management Magazines

Books:


Numerous Recipes, "On Cooking", a textbook of Culinary Fundamentals

Contributor to the encyclopedia of Tourism

Hospitality: An Introduction, 13th Edition, 2009, Brymer and Hashimoto [Endorsement]

Professional Associations:


  • National Restaurant Association (NRA)
  • Club Managers Association of America (CMAA)
  • The Honorable Order of the Golden Toque (Lifetime Member)
  • American Culinary Federation (ACF)
  • World Association of Chef Societies
  • Upper Midwest Chapter (CMAA) member and on board of directors
  • Badger Chapter, CMAA. (Club Managers Association of America)
  • MAHE-Midwest Association of Hospitality Educators, Chapter of the International Council on Hotel, Restaurant and Institutional Education
  • Council on Hotel, Restaurant and Institutional Education-CHRIE

Research Interests:


Food and Beverage

Club Management


Courses Taught:


Introduction to Hospitality and Tourism (HT-100)

Principles of Food Service Operations (HT-121)

Institutional Food Purchasing (HT-150)

Hospitality Organization Management (HT-200)

Food Service Equipment (HT-323)

Quantity Food Production (HT-324/524)

Club Management (HT-352)

Wine and Food Pairing (HT423)

Catering (HT-424)

Restaurant Operations Management (HT-426)

Security and Risk Management (HT-454)

Professionalism: Social and Work Environment (HT-427/627)

Hospitality Management Strategies (HT-457)

Haute Cuisine