Patrick Beach

Associate Professor, Hospitality Management, Harper College

Mr. Beach received a Master of Science in Administration from Central Michigan University (1993) and a Bachelor of Science in Hospitality Management from Grand Valley State University (1985). He served as an adjunct professor at Wayne County Community College (MI) and Schoolcraft College (MI) teaching courses in Food and Beverage Management, Dining Room Operations, Information Systems. He has presented seminars on service skills, employee and organizational development, cooking and management. He has also served as an administrator and manager in the restaurant industry, bringing his experiences in most line positions to his management capabilities.

Mr. Beach is a member of and served on the Boards of numerous professional organizations including the Council of Hotel, Restaurant, and Institutional Educators, the Retailer Bakers of America, the International Foodservice Executives Association, the American Culinary Federation and the National Restaurant Association. Mr. Beach has traveled extensively domestically with additional trips overseas to Japan, England, Korea, Bahrain, Qatar, German and France.

Mr. Beach’s over 20 years with William Rainey Harper College highlights many years of success. He worked closely with the National Restaurant Association and its Educational Foundation piloting the award winning ProStart Program for secondary schools now used by over 90,000 students. He assisted the Hoffman Estates Sister Cities Commission developing its programs with its Sister City in France. With the Chicago Northwest-Woodfield Convention & Visitors Bureau Mr. Beach assisted with the establishment of the award winning Chefs’ Fest. Mr. Beach traveled with the United States Navy as an Evaluator of Navy food services in 1998 & 2002. He also worked with the United Stated Army in 2011 visiting 12 garrison mess halls.


Labor Relations, Organizational Development, Operations Analysis, Branding, Marketing, Public Policy decision making concerning food safety regulations.