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Carl Borchgrevink

Associate Professor
Department: The School of Hospitality Business

Office: 645 North Shaw Lane, 233 Eppley Center

Telephone: 517-884-1583

Email: carlb@broad.msu.edu



Dr. Carl P. Borchgrevink has a Ph.D. in Communication from Michigan State University, an MS in Hotel, Restaurant and Travel Administration from the University of Massachusetts, a Norwegian undergraduate degree from the Norwegian Hotel School, a culinary degree from Oslo Vocational School, and has a Norwegian Chef's Certificate (Kokkefagbrev).

Dr. Carl P. Borchgrevink is highly involved in The School's international activities and has arranged for an exchange program with BI- The Norwegian School of Business in Oslo, Norway, and functions as college faculty advisor for this program.

Prior to his academic career, Dr. Carl P. Borchgrevink, accumulated 14 years of hospitality business experience. The positions he held included Chef, Restaurant Manager, and Food-service Manager.

Organizational, interpersonal, and social antecedents of harmful alcohol consumption; (LMX) leader-member exchange; human resource management; service management; service employee persuasive influence; and F & B operations and management.

Articles:

  • Cha, J. & Borchgrevink, C. P. (2014). Service Climate in Restaurants. International Journal of Hospitality & Tourism Administration, 15, 1-19.
  • Borchgrevink, C., Cha, J., Kim, S. (2013). Handwashing Practices in a College Town Environment. Journal of Environmental Health, April 2013.
  • Borchgrevink, C. P. & Borchgrevink, H. C. (2013).  Self-selection and alcohol consumption.  International Journal of Hospitality Management. 33(1), 389-396.
  • Borchgrevink, C P. (2010). Cobia: The New Fish in Town? The Capital Culinary News, 16(6), 4-5.
  • Borchgrevink., C. P., Elsworth, J. D., Taylor, S. E. & Christensen, K. E. (2009). Food intolerances, food allergies and restaurants. Journal of Culinary Science & Technology, 7(4), 259-284.
  • Borchgrevink, C. P. (2009). Culinary precision: Making the cut. Part Two. The Capital Culinary News, 15(10), 14-15.
  • Borchgrevink, C. P. (2009). Culinary precision: Making the cut. The Capital Culinary News, 15(9), 4-5.
  • Sciarini, M. P. & Borchgrevink, C. P (2008). HB @ MSU: When and why? Journal of Hospitality and Tourism Education, 20(3) 12-16.
  • Schmidgall, R.S., Borchgrevink, C. P. (2008). Wine Purchases, Pricing and Inventory Practices at Private Clubs. The Bottom Line, 23(2), 16-19.
  • Susskind, A. M., Kacmar, K. M. & Borchgrevink, C. P. (2007). How Organizational Standards and Coworker Support Improve Restaurant Service. Cornell Hotel and Restaurant Administration Quarterly, 48(4), 370-379.
  • Borchgrevink, C. P., Sciarini, M. P. & Susskind, A. M. (2007). Hot Beverages at Quick Service Restaurant (QSR) Drive-Thru Windows. Journal of Hospitality and Tourism Management, 14(1), 37-46.
  • Susskind, A. M., Behfar, K., & Borchgrevink, C. P. (2006). An Exploration of the Relationship Between Communication Network Structures Team-Member Exchange Quality and Teamwork. In G. B. Graen & J. A. Graen (eds). Sharing Network Leadership. Volume 4 in LMX Leadership: The Series. Greenwich, CT: Information Age Publishing
  • Borchgrevink, C. P. & Susskind, A. M. (2006). Consumer Acceptance of Server Recommendations. International Journal of Hospitality & Tourism Administration, 7(4), 21-41.
  • Borchgrevink, C. P. (2004). Leader-Member Exchange in Hospitality Business. In G. B. Graen (Ed.), LMX Leadership: The Series: New Frontiers of Leadership, (Vol. 2). Greenwich, CT: Information Age Publishing.
  • Borchgrevink, C. P. (2003 December). Chillies and Chiles, Part 3. The Capital Culinary News 9: 10. 5.
  • Borchgrevink, C. P. (2003 November). Chillies and Chiles, Part 2. The Capital Culinary News 9: 9. 5 ff.
  • Borchgrevink, C. P. (2003 October). Chillies and Chiles, Part 1. The Capital Culinary News 9: 8. 5 ff.
  • Borchgrevink, C. P. (2003) Reprint. When is a Cèpe not a Porcino? Culinology Currents, Summer 2003, 4, 17.
  • Susskind, A. M., Kacmar, K. M. & Borchgrevink, C. P. (2003). Customer Service Providers"™ Attitudes Relating to Customer Service and Customer Satisfaction in the Customer-Server Exchange (CSX). The Journal of Applied Psychology, 88(1), 179-187.
  • Borchgrevink, C. P. & Anchill, D. (2003). Beverage Control Systems and the Guest"™s Perspective: Standardization and Value. Journal of Hospitality and Leisure Marketing, 10(1/2), 151-159.
  • Borchgrevink, C. P. (2003) When is a Cèpe not a Porcino? Capital Culinary News, 9, March.
  • Borchgrevink, C. P., Ninemeier, J. D. & Mykletun, R. J. (2001). Silent (Non-Language) Training Videos: Cross Cultural Hospitality Applications. Journal of Hospitality & Tourism Education, 13(3/4), 41-44.
  • Borchgrevink, C. P., Cichy, R. F. & Mykletun, R. J. (2001). Leader-Member Exchange: Testing the Measurement Model and Testing a Structural Equation Model in the Context of Internal Marketing. Journal of Hospitality & Leisure Marketing, 8(1/2), 63-92.
  • Borchgrevink, C P. (2001). What"™s Up With Those Wine Labels Anyway? The Capital Culinary News, 7(5), 7 ff.
  • Borchgrevink, C. P. (2001). Parasitic Concerns. The Capital Culinary News, 7(2), 67, 10.
  • Borchgrevink, C. P. (2001). Michigan Food Law "“ 2000. The Capital Culinary News, 7(1), 6-8.
  • Borchgrevink, C. P. (2000). The Health Inspector is Not Your Enemy. The Capital Culinary News, 6(10), 6-8, 10.
  • Borchgrevink, C. P. (2000). What"™s on the Pike? Foodservice Trends . . . Current & Future Shifts. The Capital Culinary News, 6(8), 4, 6, 10, 12.
  • Borchgrevink, C. P. (2000). My Beef with Seafood. Part 2. The Capital Culinary News, 6(6), 6, 9.
  • Borchgrevink, C. P. (2000). My Beef with Seafood. Part 1. The Capital Culinary News, 6(5), 6.
  • Borchgrevink, C. P. (2000).Everything perfect at Café Annie.  The Capital Culinary News, 6(3), 1, 4-5.
  • Susskind, A. M., Borchgrevink, C. P., Kacmar, K. M. & Brymer, R. A. (2000). Customer Service Employee"™s Behavioral Intentions and Attitudes: An Examination of Construct Validity and a Path Model. International Journal of Hospitality Management, 19(1), 53-77.
  • Susskind, A. M., Borchgrevink, C. P., Brymer, R. A & Kacmar, K. M. Customer Service Behavior and Attitudes Among Hotel Managers: A Look at Perceived Support Functions, Standards for Service and Service Process Outcomes. Journal of Hospitality & Tourism Research 24(3), 373-397..
  • Tarras, J. M. & Borchgrevink, C. P.(2000) Expert Witness Involvement in Safety Issues. Journal of Hospitality and Tourism Education, 12(1), .
  • Borchgrevink, C. P. (1999). The origin of the menu: A historical snippet. The Capital Culinary News, 5(9), 4. [reprint]
  • Borchgrevink, C. P. (1999). Early Foodservice Influences. The Capital Culinary News, 5(8), pp. 4. [reprint]
  • Borchgrevink, C. P. (1999). Visible Beverage Control Systems: Do Guests Care? Journal of Hospitality & Leisure Marketing, 6(3), 71-83.
  • Knutson, B. J., Borchgrevink, C. P. & Woods, R. H. (1999) Validating a Typology of the Customer from Hell. Journal of Hospitality & Leisure Marketing, 6(3), 5-22.
  • Borchgrevink, C. P. & Susskind, A. M. (1999) Beverage Communication at Mid-Priced Casual Theme Restaurants: Guest Experiences and Preferences. Praxis "“ The Journal of Applied Hospitality Management, 1(2), 92-117.
  • Borchgrevink, C. P., Susskind, A. M. & Tarras, J. M. (1999). Consumer Preferred Hot Beverages. Food Quality and Preference, 10(2), 117-121.
  • Knutson, B. J. Woods, R. W. & Borchgrevink, C. P. (1999). Examining the Characteristics of "Customers from Hell" and Their Impact on the Service Encounter. Journal of Hospitality and Tourism Education, 10(4), 52-56.
  • Susskind, A. M. & Borchgrevink, C. P. (1999). Team-Based Interaction in the Foodservice Instructional Laboratory: An Exploratory Model of Team Composition, Team-Member Interaction, and Performance. The Journal of Hospitality and Tourism Education, 10(4), 22-29.
  • Borchgrevink, C. P. & Sciarini, M. P. (1999). Professional Preparation. In Barrows, C. W. & Bosselman, R. H. (eds.). Hospitality Management Education. New York: Haworth Press, 97-130.
  • Borchgrevink, C. P. (1999) (ed.) Perspectives on the Hospitality Industry. Dubuque, IA: Kendall/Hunt Publishing Company.
  • Borchgrevink, C. P. (1999). The Historical Perspective. In Borchgrevink, C. P. (ed.) Perspectives on the Hospitality Industry. Dubuque, IA: Kendall/Hunt Publishing Company, 39-62.
  • Ninemeier, J. N. & Borchgrevink, C. P. (1999). The Control Perspective in Food and Beverage Operations. In Borchgrevink, C. P. (ed.) Perspectives on the Hospitality Industry. Dubuque, IA: Kendall/Hunt Publishing Company, 231-252.
  • Kasavana, M. L. & Borchgrevink, C. P. (1999) Untangling Web Search Engines. Journal of Hospitality and Tourism Education, 10(4), 45-51.
  • Borchgrevink, C. P. (1999). Should Wine Breathe? The Capital Culinary News, 5(2).
  • Borchgrevink, C. P. (1998). Taking Issue with Lynn and Mullen"™s Meta-Analytic Recommendations: A Rejoinder. Journal of Hospitality & Tourism Research, 22(1), 98-101.
  • Borchgrevink, C. P. & Susskind, A. M. (1998). Micro-Brewed Beer and the Patrons of Mid-Priced, Casual Restaurants. Journal of Hospitality & Leisure Marketing, 5(2/3), 115-129.
  • Borchgrevink, C. P., Nelson, R. H & Ruf, J. L. (1998). It is a Chef"™s life. Journal of Hospitality & Tourism Education, 10(2),13-18.
  • Borchgrevink, C. P. & Boster F. J. (1998) Leader-Member Exchange and Interpersonal Relationships: Construct Validity and Path Model. The Journal of Hospitality & Leisure Marketing, 5(1), 53-80.
  • Borchgrevink, C. P. (1998). Reporting reliability coefficients and the issue of correcting for attenuation. Journal of Hospitality & Tourism Education, 9(4), 4-5.
  • Borchgrevink, C. P. (1998). Professional Preparation and the First Few Years. In Barrow, C. W. & Bosselman, R. (eds.) Hospitality Management Education. The Haworth Press, Inc.
  • Borchgrevink, C. P. (1998). My Beef with Seafood, or "O Fishmonger, O Fishmonger, Where Art Thine Fresh Fish O Fishmonger?" Capital Culinary News, 4(2), pp. 9
  • Borchgrevink, C. P (1998). Wine and Food, continued . Capital Culinary News, 4(1).
  • Borchgrevink, C. P. (1997). Wine and Food. The Capital Culinary News, 3(7), 4-8.
  • Borchgrevink, C. P. & Knutson, B. J. (1997) Norway Seen From Abroad: Perceptions of Norway and Norwegian Hospitality and Tourism. The Journal of Hospitality and Leisure Marketing, 4(4), 25-48.
  • Borchgrevink, C. P., Cichy, R. F. & Susskind, A. M. (1997). Lean And Mean Do Not Equal Profitable and Hospitable. The Florida International University Hospitality Review, 15(2), 17-25.
  • Borchgrevink, C. P. (1997). Leader-Member Exchange: Paying Attention to Your Immediate Subordinate Pays Off! The Florida International University Hospitality Review, 15(1), 97-102.
  • Borchgrevink, C. P. & Boster, F. J. (1997). Leader-Member Exchange Development: A Hospitality Antecedent Investigation.The International Journal of Hospitality Management, 16(3), 241-259.
  • Kasavana, M. K. & Borchgrevink, C. P. (1997). Taking a Byte out of the Internet: The Best of Cyberfoodservice. Journal of Hospitality & Tourism Education, 9(1), 56-61.
  • Dove, P. L., Borchgrevink, C. P., Sciarini, M. P. & Ninemeier, J. D. (1996). "Silent" Training Videos: A Modern Anachronism or Quality Training for Multilingual Audiences? The Hospitality and Tourism Educator, 8(4), 41-43.
  • Borchgrevink, C. P. & Susskind, A. M. (1996). Beverage Communication: The Experiences and Preferences of Restaurant Customers. A Pilot Study. The Hospitality and Tourism Educator, 8(1), 19-24.
  • Borchgrevink, C. P. & Susskind, A. M. (1995). The Validity of the Hinkin and Schriesheim Power Scales and Superior-Subordinate Power Relationships Within Hospitality. The Hospitality Research Journal, 20(1), 39-56.
  • Borchgrevink, C. P. & Kasavana, M. K. (1995) Internet Browsing. The Hospitality and Tourism Educator, 7(4), 31-35.
  • Borchgrevink, C. P. & Schmidgall, R. S. (1995). Budgeting Practices of U.S. Lodging Firms. The Bottom Line, 10(5), 13-17.
  • Schmidgall, R. S., Borchgrevink, C. P., Zahl-Begnum, O. H. (1994).  Budgeting Practices of Lodging Firms in the U.S. and Scandinavia. The International Journal of Hospitality Management, 15(2), 189-203.
  • Budgeting Practices of Lodging Firms in the U.S. and Scandinavia. The International Journal of Hospitality Management, 15(2), 189-203.
  • Borchgrevink, C. P. & Boster, F. J. (1994). Leader- Member Exchange: A test of the measurement model. The Hospitality Research Journal, 17(3), 75-100.
  • Grau, J. & Borchgrevink, C. P. (1993). Doing more with Less: Interdisciplinary Education, Research and Scholarship. Hospitality & Tourism Educator, 5(4), 67-69.
  • Borchgrevink, C. P. (1991). Revisiting Theory M, The Cornell Hotel and Restaurant Administration Quarterly, 31(4), 8-11.
  • Donohue, W. A., Ramesh, C. & Borchgrevink C. (1991). Crisis Bargaining: Tracking relational paradox in hostage negotiation. The International Journal of Conflict Management, 2, 257-273.

Books:

  • Uebersax, M.A., Siddiq, M., Borchgrevink, C. P. (in press) Chapter 15: Culinology Applications in Food Processing "“ From A Chef"™s Perspective. Research Chefs Association (eds), Culinology: Blending Culinary Arts and Food Science. Hoboken, NJ: John Wiley & Sons.
  • Borchgrevink, C. & Perry, R. (2013). Wine and Other Hospitality Beverages, 2nd edition. Dubuque, IA: Great River Technologies.



  • Borchgrevink, C. & Perry, R. (2012). Wine and Other Hospitality Beverages, revised. Dubuque, IA: Great River Technologies.
  • Borchgrevink, C. P. (2013) Culinary Perspective of Dry Beans and Pulses. In Muhammad Siddiq and Mark A. Uebersax (eds). Dry Beans and Pulses: Production, Processing, and Nutrition. Hoboken, NJ: John Wiley & Sons
  • Borchgrevink, C. & Perry, R.. (2011). Wine and Other Hospitality Beverages. Dubuque, IA:Great River Technologies "“ Kendall Hunt.
  • Borchgrevink, C. P. & Sciarini, M. P. (1999). Professional Preparation. In Barrows, C. W. & Bosselman, R. H. (eds.). Hospitality Management Education. New York: Haworth Press, 97-130.
  • Borchgrevink, C. P. (1999) (ed.) Perspectives on the Hospitality Industry. Dubuque, IA: Kendall/Hunt Publishing Company.
  • Ninemeier, J. N. & Borchgrevink, C. P. (1999). The Control Perspective in Food and Beverage Operations. In Borchgrevink, C. P. (ed.) Perspectives on the Hospitality Industry. Dubuque, IA: Kendall/Hunt Publishing Company, 231-252.
  • Borchgrevink, C. P. (1999). The Historical Perspective. In Borchgrevink, C. P. (ed.) Perspectives on the Hospitality Industry. Dubuque, IA: Kendall/Hunt Publishing Company, 39-62.
  • Borchgrevink, C. P. (1994). Antecedents of Leader-Member Exchange. Doctoral Dissertation, Department of Communication, Michigan State University.

In Proceedings:

  • Borchgrevink, C. P., Borchgrevink, H. C., Sciarini, M. P. (2011). Alcohol consumption and sense of coherence among hospitality and non-hospitality college age populations. Proceedings of the 2011 Annual 2011 International Council on Hotel, Restaurant and Institutional Education Conference.
  • Borchgrevink, C. P., Cha, J., Kim, S., Frangos, M., Clark, M., & Bradford, A. (2011). Handwashing compliance rates and predictors in a college town environment. Proceedings of the 2011 Annual International Council on Hotel, Restaurant & Institutional Education Conference.
  • Borchgrevink, C. P., Borchgrevink, H. C., & Sciarini, M. P (2011). Alcohol consumption among hospitality and non-hospitality majors: Is it an issue of personality? Proceedings of the 2011 Great Lakes Hospitality & Tourism Educators Conference.
  • Cha, J., Borchgrevink, C., Kim, S. (2011). Handwashing behaviors in foodservice establishment restrooms: An observational study. Proceedings of the 2011 Great Lakes Hospitality & Tourism Educators Conference.
  • Sciarini, M., Robins, R., & Borchgrevink, C. (2011). E-Learning in higher education. Proceedings of the 2011 Great Lakes Hospitality & Tourism Educators Conference.
  • Borchgrevink, C. P., Sciarini, M., & Condrasky, M. (2009). Changing Culinary Occupation: Surfacing the Life of Research Chefs. In J. Carlsen, M. Hughes, K. Holmes, & R. Jones (eds.). Proceedings of the 18th Annual CAUTHE Conference. Canning Bridge, Western Australia: Promaco Conventions.
  • HB 265: Food Management: Safety and Nutrition
  • HB 307: Hospitality Human Resources Management
  • HB 345: Quantity Food Production Management
  • HB 405: Planning and Control for Food and Beverage Operati
  • HB 409: Introduction to Wine
  • HB 411: Hospitality Beverages
  • HB 485: Advanced Food Service Management
  • HB 807: Workforce Management in the Hospitality Industry
  • HB 885: Seminar in Food and Beverage Systems Management
  • Vice President of Hospitality Education Alliance of Michigan: 2012-
  • Board of Advisors: Educated Choices LLC: <span>Educated Choices LLC, an educational consulting firm specializing in post-secondary foreign education evaluation services and planning</span>
  • Board of Consulting Editors: The Journal of Hospitality &amp; Tourism Research; The Journal of Hospitality &amp; Tourism Education; and The Scandinavian Journal of Hospitality and Tourism

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