Dr. Murphy joined UCF in 2003 and earned his Ph.D. in Management and Human Resources from the department of Hospitality Tourism Management, Virginia Tech, Pamplin College of Business. He is one of a very few Certified Executive Chefs in the USA to hold a Ph.D. He has researched and published extensively in top journals in the area of foodservice sanitation, safety and health and other restaurant related issues and he has over 80 academic publications. Dr. Murphy has been an invited speaker and presenter nationally and internationally and has given over 120 Media interviews in TV and Press at the International, National and Local level on these topics.
Professor Murphy worked in foodservice and the hotel industry for over 20 years and has owned or managed a variety of hospitality establishments including hotels, restaurants, and catering operations. He presently holds the following industry certifications: Certified Executive Chef (C.E.C.) from the American Culinary Federation, Certified Servsafe Manager. Additional certifications, Certified Food Safety Manager (CPFM) and a Certified HACCP Manager from NSF International.
Dr. Murphy’s specializes in food safety in restaurant management, human resources management, operational management, and cost control of foodservice organizations. He has both led and participated in hospitality projects with industry partners from Red Lobster, Darden Restaurants, Navy Lodge Association, National Association of Catering Executives, Virginia Museum of Fine Arts, Aruba Timeshare Association and The Reefs Resorts in Bermuda.
- A review of high performance work practices (HPWPs) literature and recommendations for future research in the hospitality industry
- Does mandatory food safety training and certification for restaurant employees improve inspection outcomes?
- Hospitality and tourism student engagement and hope during the COVID-19 pandemic
- Measuring Generation Y consumers’ perceptions of green practices at Starbucks: An IPA analysis
- Multi‐unit management key success factors in the casual dining restaurant industry: A case study
- Critical food safety violations in Florida: Relationship to location and chain vs. non-chain restaurants
- The antecedents and outcomes of food safety motivators for restaurant workers: An expectancy framework
- Food safety inspections results: A comparison of ethnic-operated restaurants to non-ethnic-operated restaurants
- The research design used to develop a high performance management system construct for US restaurant managers
- Dimensions of a high performance management system: an exploratory study of the US casual restaurant segment
- Ph.D. 2006 Hospitality and Tourism Management, Pamplin College of Business Virginia Tech University, Blacksburg, Virginia. Major Professor: Michael D. Olsen
- M.S. 2000 Hospitality and Tourism Management, College of Human Resources Virginia Tech University, Blacksburg, Virginia. Major Professor: Suzanne Murrmann
- B.S. 1997 Hospitality and Tourism Management, College of Human Resources Virginia Tech University, Blacksburg, Virginia
- A.S. 1986 Department of Accounting, College of Business Bentley College, Waltham, MA.
- PROFESSIONAL CERTIFICATIONS Certified Executive Chef (CEC), current National Restaurant Association Servsafe Sanitation Certification Certified HACCP Manager Certified Food Safety Manager (CPFM) Certified Hospitality Educator (CHE)
- 2000-present Council on Hotel Restaurant Institutional Education (CHRIE)
- 1992-present National Restaurant Association, employer affiliation.
- 1989- present American Culinary Federation (ACF)
- 1989- 2005 World Association of Cooks.
- 2023 Faculty Excellence in Mentoring Doctoral Students, nominated
- 2014 University Research Award (RIA), The University of Central Florida Research Incentive Award program.
- 2012 College Excellence in Graduate Teaching Award, The University of Central Florida’s Program
- 2011 University Teaching Award (TIP), The University of Central Florida Teaching Incentive Award
- 2010 Teacher Excellence Award, The Rosen College of Hospitality Management chapter of Eta
- Sigma Delta (ESD), international honor society for outstanding service to student organizations at the Rosen College.
- 2004 Teacher of the Year, nominated by Rosen College Student Hospitality Management Association
- 2008 Highly Commended Award, Emerald Journal Outstanding Doctoral Research Award Ph.D. Dissertation, The International Journal of Contemporary Hospitality Management.
- 2007 Networked Digital Library of Theses & Dissertations Awards Sponsored by Sirus & Elsevier Journals, Top Twenty Dissertations Downloaded in the World Recognition for the year 2007. A first for a Hospitality Dissertation
- 2007 Banfi Vintners Faculty Institute Grant.
- 2005 International CHRIE, Herman Breithaupt Award, nominated
- 2004 Darden Restaurant Faculty Summer Institute. Awarded a $4500 grant to attend the Faculty Internship week in Orlando,
- 2004 Chapter Chef of the Year, American Culinary Federation (ACF) ACF Chefs of Blacksburg Virginia named Chapter of the Year, by ACF Virginia Region.
- 2003 International CHRIE, Herman Breithaupt Award, nominated
- 2001 American Society of Travel Agents Foundation Simmons Scholarship Award
- 2000 Travel Industry Association Educational Foundation Award
- 2000 Food Consultants Society International Scholarship Award
- 2000 National Restaurant Association Educational Foundation Scholarship Award
- 2000 International Foodservice Editorial Council (IFEC) Scholarship Award
- 1998 Taste of the Blue Ridge – Blue Ribbon
- 1997 Taste of the Blue Ridge – Blue Ribbon
- 1997 New River Valley Best Restaurant – Gold
- 1997 Eta Sigma Delta (ESD), Inducted into an international scholastic achievement honor society.
- 1995 Chapter Chef of the Year, American Culinary Federation (ACF), Blacksburg, VA Chapter