Faculty

Joseph Scarcelli, Ph.D.

Professor Scarcelli

Joseph Scarcelli, Ph.D.

Assistant Professor

Phone:
716.286.8281
Fax:
716.286.8277
Office Location:
St. Vincent's Hall, Room 424

Bio

Joseph Scarcelli is an assistant professor in the College of Hospitality and Tourism Management. He teaches classes in restaurant operations and sanitation, foodservice cost control, foodservice purchasing, research methods, beverage management, and food, wine and culture.

Prior to joining the faculty at Niagara University, Dr. Scarcelli taught for more than eight years at Purdue University, both as a lecturer and as a graduate teaching instructor. While at Purdue, Dr. Scarcelli taught courses in sanitation and health in foodservice, quantity foodservice production (both lab and lecture courses), as well as led study abroad courses in international cuisine and culture to Italy, Belgium, Luxembourg and the Netherlands. Other courses taught at Purdue include various levels of Italian, including Italian conversation classes. In addition, Dr. Scarcelli guest lectured on the topic of food security and defense, and contributed to the development of course material for a Purdue course in Homeland Security.

Dr. Scarcelli brings more than 15 years of industry experience to the classroom. He has worked nearly every position possible in restaurants, managed many kitchens, restaurants and bars, as well as worked briefly in hotels and catering, both within the realm of banquets and special events. Additionally, Dr. Scarcelli is certified by the National Restaurant Association as a ServSafe food safety instructor, and as a level I Master Sommelier by the Court of the Master Sommeliers.

Dr. Scarcelli stays active in the community and lends his expertise whenever possible. In addition to guest lecturing at Purdue, he has also volunteered his time as a preparedness consultant, both for a retirement community for former servicemen and their spouses, and for a food storage facility that services Purdue University. In addition, Dr. Scarcelli was a presenter at a local middle school, aiding in the development of an after-school program aimed at keeping children interested in school and focused on their future.  Dr. Scarcelli has also been involved in three different initiatives with Mount Saint Mary’s Hospital.  He has twice been a presenter at the Annual Women’s Health Conference, been a part of the MSMH HERO program (an initiative to improve health literacy of children in grades three through eight), and twice presented for the MSMH CHEERS program (the hospital’s childhood weight management program that targets children at risk for diabetes).

Dr. Scarcelli earned a bachelor of arts in Italian Studies, with a minor in Political Science, from Purdue University. After spending time teaching English as a second language at a private language school in Europe, he returned to Purdue where he earned a master of science in Hospitality and Tourism Management. He received his Ph.D. in the same field.

Educational Background

  • Ph.D., Hospitality and Tourism Management – Disaster Preparedness in the Foodservice Industry, Purdue University
  • M.S., Hospitality and Tourism Management, Purdue University
  • B.A., Italian Studies, Purdue University 

Teaching Courses

  • HRT 100: Introduction to Hospitality
  • HRT 140: Management and Leadership
  • MHR 241: Foodservice Operations
  • MHR 338: Food and Beverage Cost Controls
  • MHR 398: Foodservice Purchasing
  • MHR 441: Special Topics: Country Club Financial Analysis
  • MHR 461: Food & Culture
  • SPM 545: Research Methods

Current Research Interests

  • Consumer perceptions and behavior
  • Evaluating manufacturer performance claims of new products and materials
  • Food security and defense
  • Disaster preparedness in the foodservice industry.

Peer-Referred Journal Publications

  • Barber, N., & Scarcelli, J. (2010). Enhancing the assessment of tangible service quality through the creation of a cleanliness measurement scale. Managing Service Quality20(1), 70-88.
  • Barber, N., & Scarcelli, J. (2009). Clean restrooms: how important are they to restaurant consumers?. Journal of Foodservice20(6), 309-320.
  • Barber, N., Scarcelli, J., Almanza, B. A., Daniel, J. R., & Nelson, D. (2007). Silicone bakeware: does it deliver a better product?. Journal of Foodservice,18(1), 43-51.

Peer-Refereed Conference Proceedings

  • Scarcelli, J., Nelson, D., Almanza, B., “The Impact of a Power Loss for Refrigeration on Food Safety.”  Proceedings of the 2011 ICHRIE Conference, International Council on Hotel, Restaurant, and Institutional Education, Denver, Colorado (2011).
  • Scarcelli, J., Almanza, B., Ismail, J., and Ghiselli, R., “Are clean restaurant restrooms related to clean kitchens: Customer perceptions versus inspection scores.”  Proceedings of the 14th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, Las Vegas, Nevada (2009), Best Paper Nomination
  • Scarcelli, J., Nelson, D., and Almanza, B., “Disaster Preparedness: Heat transfer to food during a loss of power.”  Proceedings of the 14th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, Las Vegas, Nevada (2009).
  • Barber, N., Scarcelli, J., Almanza, B., Daniels, J., and Nelson, D., “Silicone Bake Ware – Do They Present a Better Product.”  Proceedings of the 11th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, Seattle, Washington (2006).

Current Involvement

  • Ad-hoc Journal Reviewer, International Journal of Contemporary Hospitality Management (2010, 2011)
  • Ad-hoc Journal Reviewer, Journal of Brand Management (2010)
  • Ad-hoc Journal Reviewer, Journal of Foodservice (2008) 

Service

Member

  • University Curriculum Committee (Chair), Niagara University (2012-2014)
  • Academic Integrity Board, Niagara University (2011-2013)
  • Sustainability Task Force Committee, Niagara University (2010)

Faculty Consultant

  • Feasibility study for “Campus Kitchen Project”, Niagara University (2010)