I am a lecturer on our culinary & hospitality programmes. I also work with employers predominantly in the USA regarding placements and graduate internships.
My teaching responsibilities include experiential learning on our Culinary & Hospitality pathways for developing professional standards and employability within our student body. I work with internal and external partners in order to provide our students with real world learning opportunities in order to develop their academic and professional skills.
I teach on modules from levels 4 - 6.
I also supervise Independent Studies.
I am an external examiner for 2 other higher education institutions. As an external examiner I review sample scripts sent by the HEI. This is to ensure that staff maintain nationally (and internationally) comparable standards in undergraduate, postgraduate taught and postgraduate research degree programmes.
I am a keen advocate of professional industry exposure. I am always talking to industry regarding professional developments, placements and graduate opportunities.
I have a keen interest in the anthropology of food with particular emphasis on the psychology and causal patterns of consumption habits and rituals. I have submitted papers to research conferences. I have also had papers accepted into peer reviewed academic journals.
I am keen on reseraching Asian based dishes, understanding the philosphies behind them and reinterpreting them based upon flavour profiles of the host nation.
Flight Hospitality Conference February 2017
Council for Hospitality Manegement Education (CHME), May 2017
Experience in industry
I have previously worked in private country clubs, Michelin starred properties and country house hotels in management positions in the UK, Italy and USA.
Additional interests and activities
I am a keen Derby County fan and enjoy attending games when possible. I have recently taken up boxing (purely for pleasure) which is an enjoyable and energetic past time. I also enjoy rugby although my playing days are sadly behind me.
Cseh, L., Crilley, E. (2017) A Preliminary Investigation into the food service market, cooking, presentation and plating techniques. Does it enhance the dining experience? (CHME conference proceedings May 16th 2017)
Alonso, A.D. Dr.; Cseh, L.; Sakellarios, N.; Cooper, S.J.; Jones, C. (2016) Value for money’ and the restaurant experience: A case study of supply and demand stakeholders. International Journal of Leisure and Tourism Marketing, Vol. 5, No. 1, pp.44–65
Alonso, A. D. Dr.; Cseh. L, Sakellarios N. (2015) The Theory of Planned Behaviour in the Context of a Food and Drink Event: A Case Study. Journal of Convention & Event Tourism, 16:3, 200-227, DOI: 10.1080/15470148.2015.1035822
Alonso, A.D. Dr.; Cseh, L.; Sakellarios, N.; Cooper, S.J.; Jones, C. (2014) Value for money’ and the restaurant experience: A case study of supply and demand stakeholders: A preliminary study.(CHME conference proceedings May 28th 2014)
Cseh, L. (2012) Can Flow State enhance learning on Culinary Arts programmes?(CHME conference proceedings May 9th 2012)
Close, H. & Cseh, L. (2012) Nutritional benefits of local produce: A multi modal approach with specific reference to the Peak District. (CHME conference proceedings May 9th 2012)