Sandra L. Dugan is an Associate Professor in the College of Management teaching in the Hospitality Department at Johnson & Wales University at the Denver Campus. Sandra has been a full time faculty member for 11 years teaching courses ranging from beginning level culinary academic courses to senior level capstone courses. The classes she teaches include: Menu Planning and Cost Control, On Site Foodservice Management, Introduction to the Foodservice Field, Beverage Appreciation, Advanced Foodservice Operations Management, Food Service Operations, Customer Service and Introduction to Nutrition.
Sandra is the program lead for the Restaurant Food and Beverage Management Program and is also the program lead for the new Beverage Industry Operations and Retail Management Degree program beginning in the Fall of 2015. This is an exciting opportunity for Sandra and her students to explore the business side of the beverage industry and is the only program in the country to offer a Bachelor’s Degree in Business for this type of degree.
Before Sandra began teaching at Johnson & Wales University she was a General Manager for Sodexho Campus Services working at facilities such as Kent Denver School, Red Rocks Community College, the University of Denver and The Auraria Campus in Denver. She also served as an Assistant Food and Beverage Director for The Regal Harvest House in Boulder, and managed restaurants and catering events throughout the Denver area. In addition to teaching Sandra has continued to maintain her industry expertise by working in back of the house operations for several senior living facilities, working catered events and working for Centerplate at Sports Authority Field.
Sandra also works with The Guiding Knife, a female owned culinary training company out of Maryland, as a contract Culinary Trainer teaching courses across the United States. She teaches everything from basic knife cuts to specialized courses in gluten free and allergen free cookery. She works with both union and non-union facilities helping train staff to help them better serve their customers.
In addition, Sandra also enjoys consulting on Menu design and development for large and small companies. She aids in menu development, product placement and cost control issues for restaurants that want to increase their revenues and decrease their overall cost percentages.
Sandra’s educational background consists of an MBA from Regis University, a BS from Colorado State University, and an AS in Culinary from the Art Institute of Colorado. She also holds a Chef of Wine Arts Certificate through the International Wine Guild, she is a Certified Hospitality Educator, she has a WSET Level II Intermediate Certificate in Wines and Spirits through the Wine and Spirits Education Trust and a Culinary Foundations Certificate from the Culinary Institute of America. In addition she also has a Certificate in Beverage Business Management from Colorado State University. Sandra is also an active member of the Colorado Restaurant Association and is also the faculty advisor for the student chapter of the Colorado Restaurant Association.
Sandra is also a Certified Trainer for ServSafe Alcohol and a Certified Proctor for the National Registry of Food Safety Professionals.
Sandra enjoys teaching and learning and is continually striving to earn more certifications that will help those interested in the culinary field and those who have a passion for learning.
Colorado Restaurant Association
International Wine Guild
Les Dames d’Escoffier International, Colorado Chapter