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Kerry Sommerville, M.A., CRDE,
CHE, CHA
Chair, Hotel/Restaurant Management
Kerry Sommerville has over 20 years’ hospitality management and consulting experience with some of the world’s largest hotel chains; he has been with Sullivan University since 1990. Kerry holds a Bachelor of Arts degree in English from Indiana University and a Master of Arts degree in Management from Webster University. He is the 2003 recipient of the American Hotel & Lodging Association’s Lamp of Knowledge award for outstanding educator, and he has written online training modules for the ACF-approved continuing education organization, chefcertification.com. Kerry is a member of the Academic Advisory Committee for the Educational Institute of the American Hotel & Lodging Association.
Kerry is the author of the textbook, Hospitality Employee Management and Supervision, published by John Wiley & Sons, Inc., and he is a contributing author to the Prentice-Hall textbook, The Hospitality Manager’s Guide to Wines, Beers and Spirits. He is a member of the National Restaurant Association, the American Hotel & Lodging Association, the International Council on Hotel, Restaurant and Institutional Education, the Greater Louisville Hotel and Motel Association, and the International Association of Skål.
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Dawn Mcgiffin B.S., CRDE, CHE,
CHA
Instructor, Hotel/Restaurant Management
Dawn McGiffen has over twenty-five years’ senior management-level experience in the lodging industry. Dawn has been with Sullivan University since 1999, and she currently teaches courses in the Hotel/Restaurant Management associate’s degree program and the Hospitality Management bachelor’s degree program. She is past president and board member of the Greater Louisville Motel and Hotel Association and past commissioner of the Louisville and Jefferson County Convention & Visitor's Bureau.
Dawn holds a Bachelor of Arts degree from the University of Louisville, and she is a member of the American Hotel & Lodging Association, the National Restaurant Association, the Hospitality Sales and Marketing Association International, and the International Council on Hotel, Restaurant and Institutional Education. Dawn’s professional certifications from the Educational Institute of the American Hotel & Lodging Association include Certified Rooms Division Executive (CRDE), Certified Hospitality Educator (CHE) and Certified Hotel Administrator (CHA). She is a contributing author to the Prentice-Hall textbook, The Hospitality Manager’s Guide to Wines, Beers & Spirits.
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Abdeljalil (Eddie) Maamry,
B.S., CHS, CFBE, CHE
Adjunct
Instructor, Hotel/Restaurant Management
Eddie Maamry has over eleven years’ international management experience in hotels, resorts, cruise ships and restaurants, worldwide. He has been with Sullivan University since 2000, and he currently teaches courses part-time in the Hotel/Restaurant Management associate’s degree program. Eddie holds an Associate of Science degree in Hotel/Restaurant Management and a Bachelor of Science degree in Hospitality Management from Sullivan University.
Eddie is a member of the American Hotel & Lodging Association, the American Institute of Wine and Food, the Multicultural Foodservice and Hospitality Alliance, and the International Council on Hotel, Restaurant and Institutional Education. He is fluent in Arabic, German, French and Spanish, and his professional certifications from the Educational Institute of the American Hotel & Lodging Association include Certified Hospitality Supervisor (CHS), and Certified Food and Beverage Executive (CFBE), and Certified Hospitality Educator (CHE).
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Chef Albert W.A. Schmid, M.A.,
CCP, CHE, CFBE, MCFE, CCE, CEC, COI
Instructor, Hotel/Restaurant Management
Albert Schmid has over 12 years’ experience in the restaurant and institutional foodservice industries. Albert has been with Sullivan University since 1999, and he currently teaches courses in the Hotel/Restaurant Management associate’s degree program and the Hospitality Management bachelor’s degree program. Albert holds a Bachelor of Science degree from Charter Oak State College, and he is the 2002 recipient of the International Association of Culinary Professionals’ Le Cordon Bleu/University of Adelaide scholarship in Gastronomy, where he was awarded his Master of Arts in 2006.
Albert is the 2005-2007 chairperson of the certification committee for the International Association of Culinary Professionals, and he is the author of The Hospitality Manager’s Guide to Wines, Beers and Spirits, published by Prentice-Hall. Albert serves on the editorial board for the Journal of Culinary Science and Technology, and he is a frequent contributor of articles to www.chefs.com. He is a member of the International Association of Culinary Professionals, the American Culinary Federation, the American Hotel & Lodging Association, and the Brotherhood of the Knights of the Vine, where he is a Master Knight and serves as the Master Commander of the Kentuckiana chapter.
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ANNE SANDHU, M.B.A.
CHS, CHE
Instructor, Hotel/Restaurant Management
Anne Sandhu has over 25 years’ experience in the foodservice industry, and she has been a full-time instructor with Sullivan University since 1997. Anne currently teaches courses in the Hotel/Restaurant Management associate’s degree program and the Hospitality Management bachelor’s degree program. Anne holds an Associate of Science degree in Baking and Pastry Arts, a Bachelor of Science degree is Hospitality Management, and a Masters of Business Administration degree from Sullivan University. She was a 1997 Gold Medal winner in the National Restaurant Association’s Culinary Arts Salon where she was also awarded a Special Judges trophy for Best Pastry in Category.
Anne is a member of the International Council on Hotel, Restaurant and Institutional Education and Women Chefs and Restaurateurs, where she was featured in the 2001 “Celebrating Women Chefs” with Julia Child. She has served as the Educational Chair of the Louisville chapter of the American Culinary Federation, and her work has been featured in Chef Magazine and in Southern Living. Anne is Sullivan University’s 2006 Instructor of the Quarter.
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GABY BERLINER
Instructor, Hotel/Restaurant Management
Gaby Berliner has over 8 years’ administrative experience in the foodservice industry with Yum! Brands Global Restaurants, Inc. and over 7 year’s experience as a teacher and a private tutor. She has been with Sullivan University since 2006 where she is a full-time instructor in the Hotel/Restaurant Management associate’s degree program.
A native of Chile and a former resident of Puerto Rico, Seņora Berliner is a native Spanish-speaker and is the lead instructor for Conversational Spanish for Hospitality Managers and Supervisors. Gaby is a member of Sullivan University’s Rotaract Chapter, and she collaborated on the book, Cooking in Chile, published by Imprenta Los Leones, Santiago, Chile, and she is a contributing author to The Cookbook, produced by the KFC Food Innovation Team.
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