Rate My Professor Laird Livingston

Laird Livingston is a Professor II at Palm Beach State College within the Business & Economics faculty, specializing in Hospitality Management. With more than 25 years in higher education, his career originated from a passion for cooking. He earned an Associate of Science degree in Culinary Arts from the Culinary Institute of America in Hyde Park, New York. Subsequently, he obtained a Bachelor of Science in Business/Hospitality Management from Johnson & Wales University in Providence, Rhode Island. Livingston pursued advanced studies, completing a Master's degree in Organizational Leadership from the University of Phoenix and a Master of Science in Leadership Management from Grand Canyon University. He is currently EdD (All But Dissertation) from Grand Canyon University.

Livingston's extensive professional experience encompasses roles in elite dining establishments and top resorts in the Northeast, entrepreneurial endeavors opening his own restaurants and businesses, and serving as Director of Food and Beverage and Retail Operations on Kauai, Hawaii. He has engaged with food service organizations and manufacturers, five-star hotels and resorts, government agencies in Washington, D.C., colleges, universities, and hospitals across the country. At the Lake Worth campus of Palm Beach State College, he instructs courses including Food and Beverage Cost Control (FSS 2500), Hospitality Property Management (HFT 1313), Management of Security in Hospitality Business (HFT 1630), Introduction to Business (GEB 1011), Hotel-Motel Front Office and Procedures (HFT 2410), AI and Information Systems in the Hospitality Industry (HFT 2490), and Principles of Management (MAN 2021). He possesses certifications as a Certified Executive Chef (CEC), Certified Culinary Educator (CCE), and holds ServeSafe Managers Certification along with ACUE credentials in online teaching practices. Livingston participates in the Center for Teaching and Learning and focuses on educating future entrepreneurs, business managers, culinarians, and hospitality leaders.