Robert Harrington
Dr. Harrington is a professor in the School of Hospitality Business Management at the Washington State University, Tri-Cities Campus, USA. He is author of Food and Wine Pairing: A Sensory Experience, Editor-in-Chief for the Journal of Culinary Science & Technology, and has authored or co-authored numerous manuscripts in top-tier hospitality, food, tourism and business journals. His research combines his strategic management interests from his PhD work and his background as an executive chef in the hospitality field. Recent research has centred on strategies for co-created experiences, managing the innovation process, culinary tourism success and enhancing the food and beverage experience through sensory matching in hospitality. Dr. Harrington was formerly the 21st Century Endowed Chair in Hospitality at the University of Arkansas (Fayetteville, AR), Dean of the Chef John Folse Culinary Institute (Thibodaux, LA), and Associate Professor at the University of Guelph (Ontario, Canada).