Dr. Mary Roseman is professor at the University of Mississippi in the School of Applied Sciences, Department of Nutrition and Hospitality Management and for over 40 years has been a registered dietitian. Aft er obtaining a BS degree in food and nutrition from Western Kentucky University and a dietetic internship from Oklahoma State University, she began her professional foodservice career as an assistant director of foodservice overseeing all aspects of the University of Central Oklahoma’s foodservice system. Aft er obtaining an MBA from the University of Central Oklahoma and a PhD in food systems management from Oklahoma State University, she spent 13 years in the hospitality industry at the corporate offi ce of an international quick service restaurant company in mid- and upper management positions in the areas of human resources and marketing. Prior to the University of Mississippi, she was an assistant and associate professor in the Department of Dietetics and Human Nutrition at the University of Kentucky. Her foodservice and hospitality experiences, along with her teaching and scholarship, have provided her a unique, practical, and applied set of skills and understanding of foodservice that have been incorporated into the textbook.

Dr. Roseman is one of only a few individuals in the United States who have been actively engaged in both the hospitality and dietetic/nutrition sectors in teaching, research, and service. She has organized and led pedagogical workshops on foodservice topics and presented research papers and posters at international, national, and regional professional conferences. She has been an invited presenter at national webinars for dietetics and hospitality organizations and has served in various national leadership positions and activities for dietetic practice groups with the Academy of Nutrition and Dietetics; International Council on Hotel, Restaurant and Institutional Education; Accreditation Council for Education in Nutrition and Dietetics; Accreditation Commission for Programs in Hospitality Administration; and Foodservice Systems Management Education Council.