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Carl Borchgrevink

Director, John and Becky Duffey Faculty Fellow in Hospitality Business
Department: The School of Hospitality Business
Office:
Eppley Center
667 N Shaw Ln Rm 231
East Lansing, MI 48824
Phone: (517) 355-5089
Curriculum Vitae
  • Biography
    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).

    Believing that hospitality students need a global perspective and should travel or study abroad, Dr. Carl P. Borchgrevink is highly involved in The School's study abroad and exchange programs.  

    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.  He has been at Michigan State University since 1989. He is the Director of The School of Hospitality Business and The John and Becky Duffey Faculty Fellow in Hospitality Business.

  • Publications
    Article
    Cha, J. & Borchgrevink, C. P. (2014). Service Climate in Restaurants. International Journal of Hospitality & Tourism Administration, 15, 1-19.
    Article
    Borchgrevink, C., Cha, J., Kim, S. (2013). Handwashing Practices in a College Town Environment. Journal of Environmental Health, April 2013.
    Article
    Borchgrevink, C. P. & Borchgrevink, H. C. (2013).  Self-selection and alcohol consumption.  International Journal of Hospitality Management. 33(1), 389-396.
    Article
    Borchgrevink, C P. (2010). Cobia: The New Fish in Town? The Capital Culinary News, 16(6), 4-5.
    Article
    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.
    Article
    Borchgrevink, C. P. (2009). Culinary precision: Making the cut. Part Two. The Capital Culinary News, 15(10), 14-15.
    Article
    Borchgrevink, C. P. (2009). Culinary precision: Making the cut. The Capital Culinary News, 15(9), 4-5.
    Article
    Sciarini, M. P. & Borchgrevink, C. P (2008). HB @ MSU: When and why? Journal of Hospitality and Tourism Education, 20(3) 12-16.
    Article
    Schmidgall, R.S., Borchgrevink, C. P. (2008). Wine Purchases, Pricing and Inventory Practices at Private Clubs. The Bottom Line, 23(2), 16-19.
    Article
    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.
    Article
    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.
    Article
    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
    Article
    Borchgrevink, C. P. & Susskind, A. M. (2006). Consumer Acceptance of Server Recommendations. International Journal of Hospitality & Tourism Administration, 7(4), 21-41.
    Article
    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.
    Article
    Borchgrevink, C. P. (2003 December). Chillies and Chiles, Part 3. The Capital Culinary News 9: 10. 5.
    Article
    Borchgrevink, C. P. (2003 November). Chillies and Chiles, Part 2. The Capital Culinary News 9: 9. 5 ff.
    Article
    Borchgrevink, C. P. (2003 October). Chillies and Chiles, Part 1. The Capital Culinary News 9: 8. 5 ff.
    Article
    Borchgrevink, C. P. (2003) Reprint. When is a Cèpe not a Porcino? Culinology Currents, Summer 2003, 4, 17.
    Article
    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.
    Article
    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.
    Article
    Borchgrevink, C. P. (2003) When is a Cèpe not a Porcino? Capital Culinary News, 9, March.
    Article
    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.
    Article
    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.
    Article
    Borchgrevink, C P. (2001). What"™s Up With Those Wine Labels Anyway? The Capital Culinary News, 7(5), 7 ff.
    Article
    Borchgrevink, C. P. (2001). Parasitic Concerns. The Capital Culinary News, 7(2), 67, 10.
    Article
    Borchgrevink, C. P. (2001). Michigan Food Law "“ 2000. The Capital Culinary News, 7(1), 6-8.
    Article
    Borchgrevink, C. P. (2000). The Health Inspector is Not Your Enemy. The Capital Culinary News, 6(10), 6-8, 10.
    Article
    Borchgrevink, C. P. (2000). What"™s on the Pike? Foodservice Trends . . . Current & Future Shifts. The Capital Culinary News, 6(8), 4, 6, 10, 12.
    Article
    Borchgrevink, C. P. (2000). My Beef with Seafood. Part 2. The Capital Culinary News, 6(6), 6, 9.
    Article
    Borchgrevink, C. P. (2000). My Beef with Seafood. Part 1. The Capital Culinary News, 6(5), 6.
    Article
    Borchgrevink, C. P. (2000).Everything perfect at Café Annie.  The Capital Culinary News, 6(3), 1, 4-5.
    Article
    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.
    Article
    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..
    Article
    Tarras, J. M. & Borchgrevink, C. P.(2000) Expert Witness Involvement in Safety Issues. Journal of Hospitality and Tourism Education, 12(1), .
    Article
    Borchgrevink, C. P. (1999). The origin of the menu: A historical snippet. The Capital Culinary News, 5(9), 4. [reprint]
    Article
    Borchgrevink, C. P. (1999). Early Foodservice Influences. The Capital Culinary News, 5(8), pp. 4. [reprint]
    Article
    Borchgrevink, C. P. (1999). Visible Beverage Control Systems: Do Guests Care? Journal of Hospitality & Leisure Marketing, 6(3), 71-83.
    Article
    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.
    Article
    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.
    Article
    Borchgrevink, C. P., Susskind, A. M. & Tarras, J. M. (1999). Consumer Preferred Hot Beverages. Food Quality and Preference, 10(2), 117-121.
    Article
    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.
    Article
    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.
    Article
    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.
    Article
    Borchgrevink, C. P. (1999) (ed.) Perspectives on the Hospitality Industry. Dubuque, IA: Kendall/Hunt Publishing Company.
    Article
    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.
    Article
    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.
    Article
    Kasavana, M. L. & Borchgrevink, C. P. (1999) Untangling Web Search Engines. Journal of Hospitality and Tourism Education, 10(4), 45-51.
    Article
    Borchgrevink, C. P. (1999). Should Wine Breathe? The Capital Culinary News, 5(2).
    Article
    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.
    Article
    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.
    Article
    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.
    Article
    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.
    Article
    Borchgrevink, C. P. (1998). Reporting reliability coefficients and the issue of correcting for attenuation. Journal of Hospitality & Tourism Education, 9(4), 4-5.
    Article
    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.
    Article
    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
    Article
    Borchgrevink, C. P (1998). Wine and Food, continued . Capital Culinary News, 4(1).
    Article
    Borchgrevink, C. P. (1997). Wine and Food. The Capital Culinary News, 3(7), 4-8.
    Article
    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.
    Article
    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.
    Article
    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.
    Article
    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.
    Article
    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.
    Article
    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.
    Article
    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.
    Article
    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.
    Article
    Borchgrevink, C. P. & Kasavana, M. K. (1995) Internet Browsing. The Hospitality and Tourism Educator, 7(4), 31-35.
    Article
    Borchgrevink, C. P. & Schmidgall, R. S. (1995). Budgeting Practices of U.S. Lodging Firms. The Bottom Line, 10(5), 13-17.
    Article
    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.
    Article
    Budgeting Practices of Lodging Firms in the U.S. and Scandinavia. The International Journal of Hospitality Management, 15(2), 189-203.
    Article
    Borchgrevink, C. P. & Boster, F. J. (1994). Leader- Member Exchange: A test of the measurement model. The Hospitality Research Journal, 17(3), 75-100.
    Article
    Grau, J. & Borchgrevink, C. P. (1993). Doing more with Less: Interdisciplinary Education, Research and Scholarship. Hospitality & Tourism Educator, 5(4), 67-69.
    Article
    Borchgrevink, C. P. (1991). Revisiting Theory M, The Cornell Hotel and Restaurant Administration Quarterly, 31(4), 8-11.
    Article
    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.
    Book
    Borchgrevink, C. & Perry, R. (2013). Wine and Other Hospitality Beverages, 2nd edition. Dubuque, IA: Great River Technologies.



    Book
    Borchgrevink, C. & Perry, R. (2012). Wine and Other Hospitality Beverages, revised. Dubuque, IA: Great River Technologies.
    Book
    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
    Book
    Borchgrevink, C. & Perry, R.. (2011). Wine and Other Hospitality Beverages. Dubuque, IA:Great River Technologies "“ Kendall Hunt.
    Book
    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.
    Book
    Borchgrevink, C. P. (1999) (ed.) Perspectives on the Hospitality Industry. Dubuque, IA: Kendall/Hunt Publishing Company.
    Book
    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.
    Book
    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.
    Book
    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.
    In proceedings
    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.
    In proceedings
    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.
    In proceedings
    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.
    In proceedings
    Sciarini, M., Robins, R., & Borchgrevink, C. (2011). E-Learning in higher education. Proceedings of the 2011 Great Lakes Hospitality & Tourism Educators Conference.
    In proceedings
    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.
    In proceedings
    Kim M. R., Choi, L., Knutson, B. J. & Borchgrevink, C. P. (2015). Effects of leader-member exchange and team-member exchange on employee role clarity and job satisfaction. Proceedings of the 2015 Annual International Council on Hotel, Restaurant and Institutional Education Conference.
    In proceedings
    Borchgrevink, C. P. & Sherwin, A. L. (2015).  A Test of the Vinotype Premise: Predicting novice consumer wine preferences based on food and beverage consumption patterns and preferences. Proceedings of the 2015 Annual International Council on Hotel, Restaurant and Institutional Education Conference.
    Article
    Uebersax, M.A., Siddiq, M., Borchgrevink, C. P. (2016).  Chapter 18: Culinology Applications in Food Processing – From A Chef’s
    Perspective. In Cousminer, J. J (ed.), Culinology®: The Intersection of Culinary Art and Food Science.   Hoboken, NJ: John Wiley & Sons.

    In proceedings
    Kim M. R., Choi, L., Knutson, B. J. & Borchgrevink, C. P. (2016). The effects of leader-member exchange on hotel employees' behaviors: Comparison between the U.S. and China hotel employees. Proceedings of The 3rd World Research Summit for Tourism and Hospitality Conference.
    In proceedings
    Kim M. R., Choi, L., Knutson, B. J. & Borchgrevink, C. P. (2016). From leadership to customer service: A social exchange perspective. Proceedings of the 2016 Korea America Hospitality & Tourism Educators Conference.
    Article
    Cha, J. M. & Borchgrevink, C. P. (in press).  Leader-member exchange (LMX) and front-line employees' service-oriented organizational citizenship behavior in the foodservice context:  Exploring the moderating role of work status.  Accepted for publication in the International Journal of Hospitality & Tourism Administration
    Article
    Susskind, A. M., Kacmar, K. M. & Borchgrevink, C. P. (in press). Guest-server exchange model (GSX) and performance:  The connection between service climate and unit-level sales in multi-unit restaurants.  Journal of Hospitality & Tourism Research.

    Article
    Borchgrevink, C. P. (in press).  Predicting Alcohol Consumption in Hospitality Populations Using Sense of Coherence. Journal of Tourism and Hospitality Management
  • Courses
    • 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

Related News:

The School of Hospitality Business joins partnership to oversee Michigan Wine Competition 
HB partners with Kellogg Hotel, Michigan Wine Collaborative, and Michigan Dept. of Agriculture & Rural Development
Welcome to The School of Hospitality Business 
The school attracts some of the brightest students who as alumni excel in leadership positions globally
Chef Kurt Kwiatkowski honored as Chef of the Year 
He graduated from the Eli Broad College of Business in 2005 with a master’s in foodservice management
Broad Spartan 'Chef Kurt' Kwiatkowski honored as Michigan's king of the kitchen  
The 2005 master's in foodservice management alum was honored as Michigan's Chef of the Year
A toast to Larry Bell: the long-time friend of Broad College now honored as maker of America's best beer  
'His passion pours forth, and the students love hearing from him, HB chief Carl Borchgrevink says of Bell
2017 Industry Greats Recognized at Celebration of Leadership 
The School of Hospitality Business Alumni Association gathered to recognize and celebrate the greats of our industry.
Take Charge, Wine Lovers, and Trust Your Palate  
The research by hospitality scholars suggests people generally fit into certain wine-drinking categories or “vinotypes."
Dr. Sara Parks (MBA ’70) Receives Alumni Association Lifetime Academic Achievement Award from The School of Hospitality Business at MSU 
Alumni, faculty, and family honored Dr. Sara Parks with the Alumni Association’s Lifetime Academic Achievement Awards.
Record Number of Undergraduate Research Fellows  
Eight of the 17 students designated as Undergraduate Research Fellows in the Broad College enrolled in HB