John M. Antun, Ph.D., CEC, FMP, CHE
Assistant Professor
I am the founding Director of the Culinary Institute at the University of Tennessee and an Assistant Professor in the Department of Retail, Hospitality, and Tourism Management and the Hotel, Restaurant, and Tourism Program. I earned my doctoral degree at the University of South Carolina and was their Director of the National Restaurant Institute from 2000 to 2004. Previously I’ve owned and operated eight restaurants in New York City and served as the Chairperson of the Board and CEO of the New York Restaurant Association.
My research interests focus on management in restaurants and hotels, they include Multicultural and Hispanic issues within the hospitality industry, menu management and Culinary Arts science and technology .
I presently serve as the Co Editor of the Journal of Culinary Science and Technology and Editor of the Journal of Nutrition in Recipe and Menu Development. The following articles are some examples of my research.
Journals and Monographs
Antun, J. Multiculturalism in Hospitality Education. The Consortium Journal. Historically and Predominately Black Colleges and Universities Consortium of Hospitality Educators. Vol. 5, 1, 2000/01. P.93 – 101.
Antun, J., Strick, S., Morse, S., Talbert, J. The Elasticity of Labor Demand in the Hospitality Industry and the absence of Hispanic friendly web sites for hospitality companies. Diversity Economics: Turning Difference into Dollars. The Multicultural Foodservice and Hospitality Alliance, San Diego, CA Annual Conference 2002. (p. 11-18)
Strick, S., Antun J., Lee, G. Multicultural Differences among college student’s opinions regarding sexual harassment in the workplace. Advances in Multicultural Research Conference, National Association of Hispanic and Latino Studies. Houston, TX.
Antun, J., Mc Fadden, J. Stylistic Counseling Model Influences on Culinary Arts Instruction. The Consortium Journal, Historically and Predominantly Black Colleges and Universities, Consortium of Hospitality Educators Vol. 3, 1, 1998/99.(pp.28-32).
Antun, J. Multiculturalism in Hospitality Education. The Consortium Journal, Historically and Predominately Black Colleges and Universities Consortium of Hospitality Educators. Vol. 5, 1, 2000/01. (pp.93 - 101).
Strick, S., Antun,J., Hoover, A. All Hispanics are Not the Same. The Consortium Journal . Historically and Predominantly Black Colleges and Universities, Consortium of Hospitality Educators. , Vol. 6, 1, 2002 (pp.19 - 29).
Strick, S., Antun, J. Hispanic Workers in the Hospitality Industry: Is Their Recruitment Fact or Fantasy ? An Imperfect World: Resonance from the Nation's Violence. 2002 National Business Monograph Series. National Association of Hispanic and Latino Studies. Vol .1, 2002. ( pp. 125 - 150).
Antun, J., Strick, S., Morse, S.T. & Talbott, J. The Elasticity of Labor Demand in the Hospitality Industry and the Absence of Hispanic Friendly Web Sites for Hospitality Companies. The Consortium Journal Historically and Predominantly Black Colleges and Universities, Consortium of Hospitality Educators, Vol. 7, 1, 2003 ( pp. 32-46).
Antun, J. Strick, S A Content Analysis of Hospitality Industry Web Sites as Recruiting Tools. Heritage and History, 2003 National Business Monograph Series in Business. National Association of Hispanic and Latino Studies. Vol .1, 2003. ( pp. 244 - 261).
Strick, S., Antun, J. Ethnography of Restaurant Servers. 2004 National Business Monograph Series in National Association of Hispanic and Latino Studies. Harnessing the Future by Studying the Past, Vol. 1, 2004 Part I. (p.266 - 278).
Strick, S., Antun, J. The Relationship of Attitudes Towards Authoritarianism and Multiculturalism. 2005 National Business Monograph Series in National Association of Hispanic and Latino Studies., Cultural Memory: Ethnicity and Multiculturalism in the Modern World. Vol. 1, 2004 Part I. (p..742-756).
Gustafson, K., Antun, J. Menu Trends in Public Fine Dining Restaurants and Distinguished Private Clubs. The Journal of Nutrition in Recipe & Menu Development. Vol. 4 (4) 2005.
Antun, J., Salazar, J. The Impact of cognitive and learning outcomes of culinary education on employed culinary arts graduates' perceptions of career success. Journal of Culinary Science and Technology. Vol 4 (1) 2005.
Salazar,J., Ashraf, H., Tcheng, M., Antun, J. Food Service Employee Satisfaction and Motivation and the Relationship with Learning Food Safety. Journal of Culinary Science and Technology. Vol 4 (2/3) 2005.
Gusafson, C., Antun,J. Menu Success: A Menu Analysis of Awarded Fine Dining Restaurants and Private Clubs. Journal of Culinary Science and Technology. Vol 4 (4) 2005.
Costen, W., Salazar,J., Antun, J. Who's Happy? The Relationship between Race/ethnicity and Job Satisfaction in the Lodging Industry. The International Journal of Diversity in Organizations, Communities and Nations. Vol 6 (2006).
Antun, J, Strick, S. Thomas, L. Exploring Culture and Diversity for Hispanics in Restaurant Online Recruitment Efforts. Journal of Human Resources in Hospitality and Tourism. Vol. 6, 1.
Frash, R., Kline, S., Alamanza, B., Antun, J. Support for a Multi-Level Evaluation Framework in Hospitality Training. Journal of Human Resources in Hospitality and Tourism. Vol. 6, 4.
Grants and Projects
City of Knoxville & The Partnership for Neighborhoods. The Department of Urban Development, Knoxville Empowerment Zone. Culinary Arts Instruction for Empowerment Zone Residents in the Heart of Knoxville Empowerment Zone 2005 - 2006 $ 253,048.00 (Funded)
Faculty First Technology Center at the University of Tennessee. A project to Bring "Live" Cooking and Management Experiences to the Students of Foodservice Operations Management (HRT-210). $ 8,371.00 (Funded)
Fellowship - Academic Scholars Program of the American Association of African American Studies and the American Association of Hispanic and Latino Studies. Teaching -Food, its relationship to a national culture, and tourism. Capital University of Economics and Business, Beijing, China. (Funded)
Fellowship - Dublin Institute of Technology, College of Food, Department of Culinary Arts and Sciences. Dublin Ireland. The Balance between Formative and Summative Assessments for BS Culinary programs. € 2,000.00 (Funded)
Faculty Professional Development Grant, University of Tennessee, Ready for the World Awards Committee, "Creating a Multicultural Cookbook." $4,000.00 (Funded)
Practitioner Journals
Antun, J. Assorted reviews of Restaurants for the Mobil Guide for Mid-Atlantic States and Southeastern States. Field Review Associate, TSP Revenue Systems.
Antun, J. regular contributor - Asian-American Hospitality Association of America Monthly, nationally distributed professional magazine - restaurant specialty issues.
Antun, J. (2004, September). Signature Bakery Items: Survival Tips for independent operators. Hospitality News, XVII (7) 1- 3.
Antun J. (2004, October). Fishing for a Profit with Seafood. Hospitality News, XVII (8).
Antun, J. (2004, November). Revisiting New Years Resolutions. Hospitality News, XVII (9).
Antun, J. ( 2005, January). Increasing Profits with Soups. Hospitality News, XVIII (1).
Antun, J. (2005, February). Beyond the French Fry. Hospitality News, XVIII (2).
Antun,J. (2005, March). Capitalizing on the Low Carb Craze. Hospitality News, XVIII ( 3 )
Antun, J. (2005, May). Take Off with Take Out. Hospitality News, XVIII (5).
Antun , J. Former editor and Publisher, Le Entree, monthly newsletter of the American Culinary Federation, Midlands Chapter.12 pages, 10 issues per year.
Antun, J., regular contributor to The Pineapple Press, monthly newsletter of the South Carolina (Hotel & Restaurant) Hospitality Association. 10 issues annually.
Antun , J. Catering is on the Grandest Scale, Modern Food Service News, (15) February 1994, p.1.
Antun, J. Annual Report of the New York State Restaurant Association, December 1992.
Antun, J. Restaurateur seeks more creative solutions, Restaurant Management Insider (12), Feb. 17, 1992.
Antun, J. participating in the political process, Food Service Forum, summer, 1992, p18. Schwartz, A. (executive producer).( 1992, March 12). The New York Restaurant Report interviewing John M. Antun, WOR radio, NY,NY.
FENI Educator of the Year (2002)
Contact Information
1215 W. Cumberland Ave.
220C Jessie Harris Building
Knoxville, TN 37996-1911
Phone: 865-974-3732
Email: antun@utk.edu
Contact the Department of Retail, Hospitality,
and Tourism Management
1215 W. Cumberland Ave.
110 Jessie Harris Building
Knoxville, TN 37996-1911
Email: rhtm@utk.edu
Fax: 865-974-5236
Hotel, Restaurant, & Tourism
Phone: 865-974-2141
Retail & Consumer Sciences
Phone: 865-974-2141