Dean Todd Comen is a champion for hospitality education and has been a Professor of Business and Hospitality Management for over twenty years. Dean Comen knows the field of hospitality first hand having worked in hotels, resorts, tourism, and food related enterprises. Dean Comen is an innovative leader in project-based teaching and learning, and in designing business curriculum which emphasizes sustainable business practices and the triple bottom line of people, planet, and profit. Dean Comen has research interests in a wide range of topics, from service excellence and destination marketing to sustainable agriculture, hotel and resort design, and rural and eco-tourism.
University of Vermont
Rubenstein School of Environment and Natural Resources
Doctor of Philosopy in Natural Resources
School of Hotel Administration
Master of Professional Studies (MPS)
Lewis and Clark College
Bachelors in Economics
Critical Success Factors for Agritourism Entrepreneurs - presented at the International Conference on Marketing and Sustainable Tourism, Pinar Del Rio, Cuba June 2017.
Integrated Food System Networks at Local and Regional Scales in the Age of Climate Change - presented at the Innovators Think Tank: Climate Change and Coastal and Marine Tourism, Dominican Republic, July 2015.
Comen, T. & Eva Naeher. (2017). Food Print of Agricultural Imports and Farm to Table Initiatives in the Caribbean. In M. Honey & S. Hogenson (Ed.), Coastal Tourism, Sustainability, and Climate Change in the Caribbean, Volume II. New York, NY: Business Expert Press.
Comen, T. (2010). Continuous Improvement. In R. Woods & J. King, Leadership and Quality in the Hospitality Industry. Educational Institute of the American Hotel & Lodging Association.
Comen, T. (2004). Case Studies in Front Office Management. Educational Institute of the American Hotel & Lodging Association.