About

I am one of the course directors for the College of Business, Law and Social Sciences. I work as part of the centre leadership team and oversee curriculum quality, student performance, student experience, and learning and teaching enhancement in the college. I also support academic colleagues with training and development in relation to learning, teaching and assessment, as well as University policies, systems and processes. 

As a trained professional chef and restaurateur, I also teach a wide range of subjects in the Centre for Contemporary Hospitality and Tourism. I combine in-depth subject knowledge with industry experience to support students to develop essential tools to be successful as hospitality professionals.

Teaching responsibilities

I am the module leader for:

• Menu Design and Sensory Evaluation (BA International Hospitality Management, BA International Tourism Management, BA Events Management)
• Organisational Transformation (BA International Hospitality Management, BA International Tourism Management, BA Events Management)
• Global Hospitality Experience (MBA Global Hospitality Management)
• Contemporary Issues in Culinary Arts (BA Professional Culinary Arts)

I also teach on the Strategic Directions module on the MSc International Hospitality Management programme. I teach on aspects of event operations, conference and banqueting, restaurant operations, and sustainable development and food security, as well as deliver Independent Studies sessions.

Professional interests

• Chef education and training
• Restaurant consultancy
• Innovative gastronomy and kitchen technologies
• Sustainable menu design and new product development
• Education for sustainable development
• Teaching and learning in higher education

Research interests

• Professional chefs and restaurants of the future
• Innovative pedagogies in culinary higher education
• Food sustainability and eco-innovation
• Sustainable food choices
• Menu psychology and choice architecture

Membership of professional bodies

• Certified Carbon Literate (The Carbon Literacy Trust)
• Craft Guild of Chefs (Master Craftsman)
• Senior Fellow of the Higher Education Academy (SFHEA)
• Institute of Hospitality
• Institute for Small Business and Entrepreneurship
• UK Hospitality

Qualifications

Undergraduate qualifications

• BSc (Hons) Hospitality Business Management, Sheffield Hallam University

Postgraduate qualifications

• PGCE Post Compulsory Education and Training, Sheffield Hallam University
• MA Education, University of Derby

I am currently studying for a PhD in sustainable food choices (due summer 2025). It will investigate how choice architecture through menu nudges can be employed to encourage responsible food choices, reduce animal protein consumption and shift dietary patterns to more nutritious and sustainable alternatives. It is focused on the independent restaurant sector in the North of England.

Recent conferences

• Jones, C. and Crilley, E. (2021) ‘‘…but it’s just cooking dinner?’ Training and educating the professional chefs of the future: A pilot study’, Council for Hospitality Management Education annual research conference 2021, Sheffield Hallam University, Sheffield, 12-14 May. CHME
• Duarte Alonso, A., Sakellarios, N., Jones, C., Cseh, L. and Cooper, S.J. (2014) 'Perceptions of value for money from the supply side: A preliminary study', Council for Hospitality Management Education annual research conference 2014. University of Derby, Buxton, 28-30 May. CHME

Experience in industry

I have worked extensively in the restaurant sector, most notably as a regional trainer for the UK's largest casual dining chain. I have also worked for a range of businesses, from small independent hotels to 2 AA rosette restaurants. I have experience in carrying out quality and safety audits as well as delivering food safety training, having completed CIEH Level 4 Advanced Award in Managing Food Safety in Catering.

Additional interests and activities

I am a keen fell runner and love to get out into the Peak District in my spare time.

Recent publications

• Duarte Alsonso, A., Sakellarios, N., Jones, C., Cseh, L. and Cooper, S.J. (2016) 'Value for money and the restaurant experience: a case study of supply and demand stakeholders', International Journal of Leisure and Tourism Marketing, 5 (1), pp. 44-64
• Jones, C., Young, C.W. and Ensaff, H. (2023) 'Menu Design in the UK Food Service Sector: Nudging Consumers Towards More Environmentally Sustainable Food Choices (Study Protocol)', Current Developments in Nutrition, 7 (1), 101730