Meet Our Professors: Howard Hu, Hospitality Management

Posted: April 13, 2018 | Author: Kenzie Lundberg | Read Time: 2 minutes

Born in Taiwan, Dr. Howard Hu’s passion for hospitality started in his family-owned restaurant and grew into sharing the business as a professor of Hospitality Management at Southern Utah University. Along with his courses, Hu also helps students to obtain ServSafe Food Protection Manager Certification, ServSafe Alcohol Certification, and Security Management Certification every semester.

Doctor Howard Hu

From a very young age, Dr. Hu was working in foodservice and building familiarity with his chosen career. Today, he has transitioned from the hospitality business to teaching students global skills that are relevant in kitchens around the world.

Within the hospitality industry Dr. Hu enjoys the chance to visit and explore hotels, restaurants, theme parks, cruise lines, resorts, clubs, and good foods. It’s an exciting environment that is never boring. “Hospitality is the business of “making people’s day”. That’s what I like.”

Working at the SUU keeps Dr. Hu young, from teaching students a foundation of skills that can be applied from Ontario to Paris, to teaching his favorite class, International Cuisine, he is showing his students the world.

“We discuss different eating cultures, different recipes, and cook different country’s cuisine and enjoy different foods we make every week.”

Hu teaches the following classes:

  • HRHM 3000 Introduction to Hospitality Management
  • HRHM 3010 Tourism Management
  • HRHM 3020 Hospitality Safety & Sanitation Management
  • HRHM 3110 Quality Food Production
  • HRHM 3250 International Cuisine
  • HRHM 4100 Beverage Management
  • HRHM 4200 Restaurant Management

What is Dr. Hu’s proudest moment while working at Southern Utah University? The sense of accomplishment his students feel at a job well done.

“At the end of every semester, we have an Iron Chef Cooking Exam in the Quantity Food Production class. Students don’t know what ingredients will be available in the cooking exam and worry about it at the beginning of semester. So they practice hard, and when they have finished the exam and say, ‘I made it myself,’ they feel a sense of accomplishment. I am proud of them.”

His advice to each student is “if you can't fly, then run. If you can't run, then walk. If you can't walk, then crawl. But whatever you do, you have to keep moving forward.”


This article was published more than 5 years ago and might contain outdated information or broken links. As a result, its accuracy cannot be guaranteed.

Tags: School of Business Faculty

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