Assistant Instructor and USFSM Café Foodservice Manager
Angad Dang is an assistant instructor in the School of Hospitality and Tourism Management on USF's Sarasota-Manatee campus. Dang earned his doctoral degree at USF in August 2021. His dissertation focus was Assessing Required Hospitality Competencies Among Students, Industry Professionals, and Faculty. His teaching philosophy is based on experiential learning and positively reinforcing operational decisions by making them every day. Dang got his master’s degree in hospitality and tourism management from the University of South Florida. From 2017 to 2019, he worked as a graduate assistant. In that role, he was the instructor for an International Food and Culture class. Dang has also taught Culinary, Baking and Pastry and Restaurant operations on a vocational level at Manatee Technical College in Bradenton, Florida.
Born in New Delhi, India, he found his passion for cuisine at age 17. Growing up in New Delhi, Dang was exposed to delectable traditional Indian food and cuisines around the world. He got his bachelor's degree in hospitality management from the Delhi Institute of Hotel Management, after which he worked in The Oberoi, Gurgaon. During his tenure at The Oberoi, Gurgaon, the hotel was ranked No. 13 in the world by Condé Nast Traveler. The hotel is a 202-room property, within four miles of the New Delhi International Airport. The Oberoi had seven food and beverage outlets. Dang was able to work in more than one food and beverage outlet while there. After The Oberoi, he worked at the Radisson Blu, which is a franchise for Carlson Hotel Group based in the United States.
Dang is in charge of the day-to-day needs of The Café on the Sarasota-Manatee campus. The Café also doubles as the hospitality learning lab where students enroll for their internship hours. Dang also helps facilitate a smooth transition for all the classes taught at The Café.
- HFT 3894 International Food & Culture
- HFT 3803 Restaurant Operations
- Dang, A. S., & Moreo, P. J. (2021). Hospitality Education Program Student-Operated Restaurants: An Applied Analysis. Journal of Hospitality & Tourism Education, 1-12. https://doi.org/10.1080/10963758.2020.1868309
- Angad, D. Rodriguez-Campos, L., & Chappell, J. (2020, June 18-19). Using the Model for Collaborative Evaluations as a Tool to Identify Key Factors of Dining Experiences that Promote Tourism. [Poster session]. Journal of Tourism and Leisure Studies Annual Conference. https://tourismandleisurestudies.com/assets/downloads/tourism/K20FinalProgram.pdf.
- Angad, D. Rodriguez-Campos, L., & Chappell, J. (2021). Using the Model for Collaborative Evaluations as a Tool to Identify Key Factors of Dining Experiences that Promotes Tourism. Journal of Tourism and Leisure Studies, 5(2), 20-33.
- Brunch on the Bay
- Bull's Bistro
- Crosley Dinners