Tim Flohr Appointed Program Manager for Kemmons Wilson Culinary Institute

July 29, 2019 - The Kemmons Wilson School of Hospitality & Resort Management announces the appointment of Tim Flohr as program manager for the new Kemmons Wilson Culinary Institute (KWCI) at 1245 N. Germantown Parkway in Cordova.

Flohr will manage the daily operations of the custom-built culinary training facility, which features about 32,000 square feet of culinary labs, commercial foodservice operations, a library, classrooms, computer lab and student-run restaurant. He will oversee the on-site administration of the programs and faculty and student services for programs including the culinary arts focus in the BA in Hospitality and Resort Management, certificate programs, continuing education programs, professional development and food-related special interest community programs. He also will oversee special events at the location.

Flohr has more than 25 years of leadership experience in the foodservice industry and project management throughout the Mid-Atlantic region and New York City. In 2011, he transitioned to academia as the director of operations for Drexel University’s Hospitality and Culinary Arts program. In his role at Drexel University, Flohr’s larger projects included assisting in the creation of the Center for Hospitality and Sports Management and the implementation of numerous cost-control systems throughout the Culinary Arts program. He is currently the lab integration specialist and instructor at the Kemmons Wilson School of Hospitality & Resort Management. In this role, Flohr oversees the KWS Internship Program and has taught clinical labs, pre-internship/professional development and graduate courses.

He has been instrumental in redesigning the KWS Internship Program and creating both employer and student internship handbooks. He is also piloting Axiom Mentor software, which is designed to streamline the internship process for faculty, students and employers. Most recently, Flohr was the architect of the PHASE 1 bridge program, an online learning hub and resource repository for students enrolled in the Kemmons Wilson School’s dual enrollment program at Collierville High School. He received a publishing contract to write his first textbook, Project Management for the Hospitality Industry, which will be published in August 2020. As part of the textbook, he is collaborating with KMI (Knowledge Matters Inc.) in creating the first cloud-based educational simulation for project management in the hospitality industry.

Flohr received his bachelor’s degree from the University of Delaware’s Hotel, Restaurant and Institutional Management Program in 1997 and he earned his MBA, with a concentration in Business Analytics, from Drexel University in 2015. He is currently pursuing his EdD in Higher Education at the University of Memphis. In addition to his academic credentials, Flohr attained his PMP® (Project Management Professional) certification from the Project Management Institute in 2014 and his CFBE® (Certified Food and Beverage Executive) certification from the American Hotel and Lodging Educational Institute in 2012. He is also a registered ServSafe® Instructor and Proctor, teaching both the ServSafe® Food Manager and ServSafe® Alcohol courses at the UofM.

Flohr currently holds active memberships and/or serves on committees in numerous professional organizations including the Memphis Restaurant Association, Tennessee Hospitality and Tourism Association, Project Management Institute, Professional Convention Management Association, National Association of Colleges and Employers, International Council for Hotel, Restaurant and Institutional Education, and the Cooperative Education and Internship Association. He also serves as the faculty advisor for the UofM chapter of Eta Sigma Delta, a national honor society for travel and tourism, and serves on several committees at the University. 

For more information about the Kemmons Wilson Culinary Institute, contact Flohr at 901.678.1767 or timothy.flohr@memphis.edu.