Philip Mcguirk

AA Degree, BS degree, and MS degree
Hospitality and Tourism

Office: 441 Heritage Hall
Phone: 715/232-2244


AA degree

BS Degree in Hospitality and Tourism

MS Degree in Vocational Education

125 credits in Culinary Arts, Culinary Institute of America (CIA)

Hyde Park, New York and Napa, California

Research Interests

Food and Beverage

Club Management

Courses Taught

Introduction to Hospitality and Tourism (HT-100)

Principles of Food Service Operations (HT-121)

Institutional Food Purchasing (HT-150)

Hospitality Organization Management (HT-200)

Food Service Equipment (HT-323)

Quantity Food Production (HT-324/524)

Club Management (HT-352)

Wine and Food Pairing (HT423)

Catering (HT-424)

Restaurant Operations Management (HT-426)

Security and Risk Management (HT-454)

Professionalism: Social and Work Environment (HT-427/627)

Hospitality Management Strategies (HT-457)

Haute Cuisine

Culinary Arts

Bronze Medal, 1988 IKA Culinary Olympics, Germany Numerous Culinary Arts medals (Gold, Silver and Bronze) in several cities i.e. Chicago, IL and Minneapolis/St. Paul, MN).

The lifetime membership of the Honorable Order of the Golden Toque;

The Chef Herman Breithaupt Award presented by the International Council on Hotel, Restaurant, and Institutional Education (CHRIE).


Published numerous articles in:

  • Wisconsin Restaurateur
  • Club Management
  • Restaurants and Institutions
  • The National Culinary Review
  • Nation's Restaurant News
  • The Food Management Magazines


Numerous Recipes, "On Cooking", a textbook of Culinary Fundamentals

Contributor to the encyclopedia of Tourism

Hospitality: An Introduction, 13th Edition, 2009, Brymer and Hashimoto [Endorsement]

Professional Associations

Culinary Institute of America

  • Hyde Park, NY
  • Napa Valley, CA
  • San Antonio, TX


Club Links

Hotel Links