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The Fogelman College is adding two new full-time faculty members to its Kemmons Wilson School of Hospitality and Resort Management this fall. As always, the Fogelman College seeks top notch professors to join its world-class faculty. Help us welcome our new faculty members:
Leonard Jackson, Ph.D., joins the Fogelman College as an Assistant Professor in its Kemmons
Wilson School of Hospitality and Resort
Management. Dr. Jackson received his Ph.D. from
Oklahoma State University, MBA from the
University of Guelph, Canada, BA from Ryerson
University, Canada and Associate in Arts degrees from George Brown College, Canada.
Dr. Jackson is a Certified Hospitality Accountant Executive (CHAE), Certified Hospitality Revenue Manager (CHRM), Certified Hospitality Technology Professional (CHTP) and Certified Hospitality Educator (CHE). He also earned a certificate in Revenue Management from Cornell University. Prior to entering academia, Dr. Jackson acquired substantial experience in the hospitality industry. He held managerial positions with leading hospitality enterprises including resort and commercial hotels, free-standing restaurants, and a national airline.
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Chef
Carol Ann Silkes, Ph.D., joins the Fogelman College as an Assistant Professor in its Kemmons Wilson School of Hospitality and Resort Management. She received her Ph.D. in Hospitality and Tourism Management from Purdue University, her M.B.A. from Nicholls State University and her B.S. in Marketing from Western Illinois University. Dr. Silkes is classically trained in culinary arts and is recognized as a Certified Executive Chef by the American Culinary Federation (ACF). Dr. Silkes' industry experience includes the Hyatt Corporation, independent restaurants, and Chef John Folse and Company. She spent twelve years in South Louisiana exploring Cajun and Creole cuisine. Her experiences include corporate chef, fine dining and catering, product research and development, wholesale food production, production of a weekly radio cooking show, cooking demonstrations and classes for television and live audiences, food styling, and cookbook editing.
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