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Faculty Profile: Dana Clark

May 25, 2015
by Stephanie Sansoucy ’16

After a prosperous career in the hospitality industry, Dr. Dana Clark joined Appalachian State University’s Hospitality and Tourism Management program in 1991. He is the only individual to win all three top tourism honors in North Carolina: the Barentine Special Achievement Award, the Tourism Excellence Award for Public Service, and the Tourism Excellence Award for an Individual. 

He previously worked as a vice president of convention development at the Charlotte Convention & Visitors Bureau and for Holiday Inn for approximately 10 years.

This prior experience forms the base of what he does as a professor. He is able to teach students the theory behind the curriculum but also give examples based on his years of experience in the field.

Dr. Clark encourages his students to network, and works to help the department bring multiple industry leaders to campus each semester.  Clark also keeps a Facebook page with current students and alumni of the program helping them share contacts and experiences.

“Watching my students become successful – that is one of the greatest pleasures in my life,” Clark said.

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Degrees

Program

  • Hospitality and Tourism Management (BSBA)

    Appalachian State University’s Hospitality and Tourism Management (BSBA) degree prepares students for management careers in commercial food service facilities, hotels, conference centers and more.

Department

  • Department of Management

    The Department of Management offers undergraduate and graduate degree programs to prepare students for managerial responsibilities in today’s dynamic environment.

College

  • Walker College of Business

    The Walker College of Business has been accredited by AACSB International – the premier global accrediting body for schools of business – since 1976. It is among only one-third of U.S. business schools and 15 percent of business programs worldwide that hold this accreditation, and is consistently named one of “The Best Business Schools” by The Princeton Review.

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