Frederic B. Mayo, Ph.D., CHE, CHT, is the 2016 recipient of the Anthony Marshall Award, presented by theAmerican Hotel & Lodging Educational Institute (AHLEI). This award recognizes an individual who has made significant long-term contributions to the hospitality industry in educating future leaders. Mayo was honored during the International CHRIE Summer Conference in Dallas, Texas, on Friday, July 22.
Mayo operates his own training, coaching, and consulting firm while teaching part-time at New York University’s Tisch Center for Hospitality, Tourism, and Sport Management, where he had been a full-time professor for 10 years. His teaching areas include customer relationship management, leadership, emerging issues, and applied research methods. Before coming to NYU, he was academic dean at The Culinary Institute of America for 12 years.
Mayo has served on and chaired several I-CHRIE committees, including the Professional Development Committee and the Future Fund Committee. He has been honored with I-CHRIE’s Stevenson Fletcher Award and Howard B. Meek Award. As a consultant, his client list has included Aramark, AAHOA, Bard College, Johnson & Wales University, the American Culinary Federation, the National Restaurant Association Educational Foundation, and AHLEI, in addition to individual students, professors, managers, chefs, and executives.
For the past 20 years, Mayo has worked with AHLEI’s Certified Hospitality Educator (CHE®) program as a Master CHE® Trainer, leading numerous workshops throughout the world. He also trains and mentors educators to become Master CHE® Trainers.
Established in 1953 as the nonprofit education and training arm of the American Hotel & Lodging Association (AH&LA), AHLEI’s mission is to continue being the preferred provider to the lodging industry, hospitality schools, and related hospitality industries by developing and providing quality resources to educate, develop, and certify hospitality professionals worldwide.
Logos, product and company names mentioned are the property of their respective owners.