Paul Bagdan, Ph.D., CHE
Professor | The International Hotel School | College of Hospitality Management
Providence Campus
Paul Bagdan is the author of “Guest Service in the Hospitality Industry” which is now in its second edition. A Certified Hospitality Educator, he teaches in the areas of guest service, operations, technology, strategy and marketing. He has served within numerous roles within NENA (North East North American) Federation Board of ICHRIE (International Council on Hotel, Restaurant, and Institutional Educational).
Ph.D., Foodservice and Hospitality Administration, Kansas State University
M.S., Service Management in Hospitality, Rochester Institute of Technology
B.S., Hotel, Restaurant and Travel Administration, University of Massachusetts-Amherst
A.A.S., Hotel and Restaurant Management, Schenectady County Community College
A.O.S., Culinary Arts, Schenectady County Community College
Expertise:
- customer service; guest services; tipping elimination
Media Coverage:
- 08.19.22 - New law ensures gratuities get into the right hands, Providence Business News
- 08.01.22 - The history of tipping, and how it's changing, Minnesota Public Radio
- 08.16.20 - What should you tip during a pandemic?, Portland Press Herald
- 05.31.22 - The Ultimate Guide to Tipping, U.S. News & World Report
- 06.02.20 - A guide to tipping during the pandemic, AARP
- 04.10.20 - Tip twice as much during coronavirus, New York Post
- 01.28.20 - Hotels are rewarding travelers for opting out of housekeeping, The Washington Post (subscription required)
- 09.26.19 - Should you tip your Uber driver? A new guide to tipping in the gig economy, BNN Bloomberg
- 07.31.19 - Would you like to add a tip? After DoorDash backlash, a loaded question, WTOP Radio
- 07.12.19 - Tipping Etiquette: The Ultimate Guide to Tipping, US News & World Report
- 07.16.17 - To tip or not to tip, Pittsburgh Post Gazette
- 04.27.17 - To tip or not to tip, Providence Journal
- 12.12.14 - Tips on holiday tipping, Talk of the Town, 1540AM WADK
- 12.09.14 - Master Chef Mash Up: Today’s master chefs must have global sensibility to serve global clientele, Hotel Interactive