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AUDREY C. McCOOL, EdD, RD, FADA, FMP BIOGRAPHICAL SUMMARY

Dr. McCool is currently the Assistant Dean for Research in the William F.  Harrah College of Hotel Administration and a professor in the Food and Beverage Management Department of that College, University of Nevada Las Vegas (UNLV).   She has taught in the fields of foodservice management and dietetics since 1977, holding positions at Texas Tech University, El Paso Community College,  the University of Maryland (College Park), and the University of Central Florida prior to assuming her current position at UNLV.   She has taught courses in foodservice systems management, food and beverage cost control, managerial accounting, non-commercial foodservice operations, concession operations, special events foodservice operations, community nutrition, nutrition for the elderly, food and culture and management information systems.    In addition to classroom teaching, her teaching experience has included directing the Coordinated Undergraduate Program in Dietetics at Texas Tech University, chairing the Allied Health Division at El Paso Community College, and supervising clinical practicums and field experiences in varied environments, ranging from acute care hospitals to golf tournaments and NASCAR races.   She has also conducted numerous training workshops in foodservice management.   Her educational background includes a BS in foodservice management from the University of Illinois, a MS in sociology - also from the University of Illinois, and an EdD in post-secondary education administration from Texas Tech University.

Prior to entering the education field, Dr. McCool, a registered dietitian and a Fellow of The American Dietetic Association, spent almost 20 years in the management of non-commercial foodservices.   Her broad experience in many aspects of foodservice management includes catering and food production in the university foodservice environment, the direction of dietetics departments in several hospitals and long-term care facilities, military health care food service in fixed and field facilities, and consulting for the health care industry.

 Since entering the academic field, Dr. McCool has continued to work actively in foodservice management through involvement with nutrition programs for older persons, as defined in Title IIIc of the Older Americans' Act.    She has provided consultation and training to programs and personnel in this field and has conducted research regarding the structure and management of these programs.    She was also a reserve officer in the U.S. Army Medical Department for 22 years prior to her retirement from military service in 2000.  During that time, she was actively involved in the provision of nutrition care in military medical facilities and, for 10 years, served as the reserve components equivalent of the Chief Dietitian for the U.S. Army Medical Department.

 Throughout her career, Dr. McCool has written multiple publications concerning various aspects of foodservice management and nutritional care.   She has written two text books, Inflight Catering Management and Non-Commercial Foodservice Management (Co-authored with David Tucker and Fred Smith) and has written a continuing education course regarding nutrition for older persons which is now widely utilized by multiple allied health professionals.   She has been a consultant to the Congressionally mandated evaluation of the Nutrition Programs for Older Americans, a project funded under Titles IIIc and VI of the Older Americans' Act.   Additionally, she has been a member of the board of directors of the National Restaurant Association (NRA) as the representative of CHRIE (Hospitality Educators' Association) and has served for six years as a member of the executive board of CHRIE.

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