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Patricia Bowman

Associate Professor

JWU Faculty Since 1989

Patricia Bowman

Contact Info

Email
patricia.bowman@jwu.edu
Phone
401-598-4625
Campus
Providence

Patricia Bowman has been a Johnson & Wales faculty member in the Food & Beverage Management department since 1989, with 17 years of restaurant industry experience including fine dining, quick casual and hotel banquets. Her professional focus is on food safety and allergy training.

Her classroom strategy is to give students ownership of their learning process. Knowledge and education in the classroom has to be a mutual give and take. Giving students ownership and decision-making opportunities in the process encourages them to be more engaged in classroom discussions and more prompt with assignments and homework.

Bowman's industry experience is easy to share because she teaches in the same degree field: restaurants and food and beverage. Industry stories and experience allow her to teach by examples learned.

Bowman's advice for prospective students: Be true to yourself, your values and what you believe to be right. If you don’t love it — don’t do it!

Education

  • MS - Johnson & Wales University, Hospitality Administration
  • BS University of Wisconsin - Stout, Hotel/Restaurant Management

“Be in love with this industry. Be passionate about every opportunity that comes your way. Every experience is a learning opportunity. Never miss a chance to learn something new.”

Teaching Interests

Hospitality Administration
Hotel/Restaurant Management
Food Safety

Scholarly Interests

My major area of scholarly interest is in food safety and allergen protocol. I find these two areas of compliance to be have both operational and guest service consequences. Food safety compliance and allergen awareness can be implemented into daily operations making employees safer as well as showing confidence to the guest that the meal they are about to consume has been made safely and with the utmost of care.

Courses

  • FSM 1001: Introduction to Food Service Field
  • FSM 3060: Front of the House Operations Management
  • FSM2080: Food Service Operational Controls
  • FSM2165: Food Code and Policy
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Professional Affiliations

CERTIFICATIONS:

  • Certified Hospitality Educator
  • Certified Food Service Professional
  • Foodservice Management Professional
  • Food Safety for the Food Handler
  • Certified Master Trainer in Food Allergies
  • ServSafe Alcohol Trainer
  • ServSafe Allergens

Q&A with Patricia

At JWU, education is not confined to the four walls of the classroom. You’re not going to spend four years with your nose buried in a book, learning theories you may never get a chance to apply — you’re going to get out there and apply them, be it through internships, group projects, leadership opportunities, competitions and more.

What Is Your Favorite Teaching Moment?

My favorite teaching moment is when I recognize that a student has grasped and can apply a difficult concept. When teaching cost control, a math heavy class, students often will get very overwhelmed to the point that they want to give up, it is at that moment that we go back to basic steps of the formula and we talk it out. Then the light goes on, I see it on their face. They are able to work through the costing on their own and they are off and running.
I have found over the years that breaking down the concepts into manageable, applicable pieces makes learning so much easier. If I can apply the content to the situation at hand, often using students possessions as examples, makes the material more approachable and easier for them to learn and apply.

What Advice Do You Have For Incoming Freshmen?

I love the first day of class in fall and seeing the enthusiasm on the incoming freshmen faces. They are so full of life and excitement.
If I could give any advice to any incoming class I would say never be afraid to ask questions. Never be afraid to ask your teachers, your roommates, your RA, your Dean, your Department chair, people out in the community, local law enforcement, campus staff, the list goes on. Remember this: we were all new to something at some point and we stop learning the minute we stop asking. There is so much to learn by asking questions and being open to answers and perspectives from a variety of sources. Believe me, no one person has all the answers but by asking questions will lead you to the people who know.
If could give a second piece of advice I would say don't be afraid to stop and listen. Listen not to hear what someone is saying, listen to actually learn from what they are saying. It is amazing how much you learn by being actively engaged in what others are saying. Listening to learn, not listening to react, it's powerful.

What College Do You Teach In?

College of Hospitality Management

JWU Blogs - Patricia Bowman

EVERYTHING YOU NEED TO KNOW ABOUT RESTAURANT FOOD COMPLIANCE MANAGERS

COVID CHRONICLES: IS IT SAFE TO EAT OUT?

ROADMAP TO FOOD TRUCK SAFETY

COVID CHRONICLES: READY, SET, DINE OUT

HOW RESTAURANTS CAN OVERCOME THE CORONAVIRUS CRISIS

SEAFOOD SAFETY: BUY, COOK, AND STORE IT RIGHT

IS YOUR BAR SERVING DRINKS... OR ALLERGIC REACTIONS?

WHAT HAPPENS WHEN THE CHEF HAS A FOOD ALLERGY?