Faculty/Staff

Angad Dang

Angad Dang

Assistant Instructor and USFSM Café Foodservice Manager
angad1@usf.edu 
Campus: Sarasota-Manatee
Room: A316
Mailpoint: A319

Angad Dang is a chef instructor in the School of Hospitality and Tourism Management in Sarasota-Manatee. Dang was born in New Delhi, India, and 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 13th in the world by Condé Nast Traveler. The hotel is a 202-room property, within four miles from 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.

After moving to the U.S., 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 is a PhD candidate in the USF curriculum and Instruction program with an emphasis on adult education. Dang has also taught culinary, bakery, and restaurant operations on a vocational level at Manatee Technical College in Bradenton, Florida.

Dang operates the day-to-day needs of the café on the Sarasota-Manatee campus. The Café also doubles as the hospitality learning lab where students can get enrolled for their internship hours.

Teaching

  • HFT 3894 International Food & Culture
  • HFT 3803 Restaurant Operations

Research

  • 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.

Service

  • HospitaBull
  • Brunch on the Bay
  • Bull's Bistro
  • Crosley Dinners