Reg Foucar-Szocki - 2019


Professor and HM Program Director, Hart School
Year Started at JMU: 1989
Contact Info

  • BS in Hospitality Management, Michigan State University
  • M.Ed. in Vocational and Technical Education, SUC at Buffalo
  • EDD. in Adult Education and Human Resource Development, Syracuse University 
Professional Interests
  • Research – Experiential Learning; Work force Readiness; Skills for the 21st Century
  • Teaching – Student Center  approaches to Learning
Personal Interests
  • Gastronomy
  • Horticulture
  • Victims of crimes related to sexual abuse on college campuses 
Professional Background
  • Chef Resident Manager of the Torch Lake Yacht and Country Club
  • Chair of the Creative Problem Solving Institute
  • Events Coordinator – Little Bird
  • Internships with the Greenbrier, Aramark, Marriott, Pizza Hut and Hyatt
Current Courses Taught
  • HM 210 - Foundation of the Hart School
  • HM 310 - Professional Work Experience
  • Integrating Hospitality Management
Positions Held
  • 1979 to 1985 Instructor of Hospitality, State University College of New York At Buffalo
  • 1985 to 1989 Associate Professor and Founding Director of the Food Systems Management Program at Syracuse University
  • 1989 to present, Professor of Hospitality Management, James Madison University
  • International CHRIE
  • Blessed Sacrament Soup Kitchens
  • Our Community Place
  • Loving Hart Shelter
Awards and Recognitions
  • Howard B. Meek Award in recognition of the individual's lifetime contributions and outstanding service both to hospitality education and to International CHRIE. 2014
  • Lifetime Academic Achievement Award – Michigan State University 2012
Key Publications

Guiding Your Entry into the Hospitality and Tourism Mega-Industry published by  Kendall Hunt.  Jack B. Samuels, Reginald Foucar-Szocki

Guiding Your Entry into the Hospitality, Recreation and Tourism Mega-Profession published by Prentice Hall. Jack B. Samuels, Reginald Foucar-Szocki

  • Kauffman Foundation and Creative Education  Foundation

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