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Haub School of Environment and Natural Resources
(305) 803-1919 | email@example.com | Ross Hall, Rm 407
PhD Hotel and Restaurant Management, Auburn University (2017)
MS Hotel and Restaurant Management, Auburn University (2011)
BS Hotel and Restaurant Management, Auburn University (2008)
Dr. Sara Ghezzi is Professor of Practice of Outdoor Recreation and Tourism. She came to the University of Wyoming from the University of Southern Maine where she was a lecturer in the tourism and hospitality program from 2015 to 2020. At USM she developed several interdisciplinary courses focused on hospitality management, event management, and food and beverage management. She was a member of the Food Studies Faculty Council assisting with several events, including Universities Fighting World Hunger Conference. She also oversaw an internship program helping students gain valuable industry experience. Additionally, she was a part-time faculty member at Reykjavik University (Iceland) teaching several courses in their tourism and hospitality management graduate program.
Sara’s research focuses on food safety. She has examined food safety knowledge in the catering sector and wrote a food safety manual focused on the food truck industry. She also collaborated on an Environmental Protection Agency pollution prevention grant, which dealt with sustainability in the craft brewery sector.
Sara has many years of industry experience in food and beverage management. She was an assistant sommelier at the Mandarin Oriental Miami and worked in event management at The Hotel at Auburn University in Auburn, Alabama. She brings a passion for the tourism and hospitality industry and enjoys mentoring the future leaders of the profession.
Ghezzi, S., Ayoun, B., & Lee, Y. M. (2021). Food safety knowledge, training methods, and barriers to training: An examination of the U.S. food truck industry. Journal of Foodservice Business Research.
Picardy, J., Ghezzi, S., & Bilodeau, R. (2021). Teaching sustainability practice through service learning: A case study of reducing food waste. Sustainability and Climate Change, 14(1), 55-59.
Ghezzi, S., Ayoun, B., & Lee, Y.M. (2020). Exploring food truck food safety training and practices in the United States: A qualitative study. Food Protection Trends, 40(6), 413–423.
Ghezzi, S., & Ayoun, B. (2013). Food safety in the U.S. catering industry: Empirical findings. International Journal of Contemporary Hospitality Management, 25(3), 365–382.