Dr Mayo currently teaches part-time at New York University while operating his own training, coaching, and consulting firm. For the last 45 years, he has led programs and consulted in the areas of faculty development, teaching skills, training, program design, group dynamics, communication, leadership, management development, train the trainer, public speaking and organizational change. His clients have included United States AID program in Jordan, Johnson and Wales University, State University of New York at Cobleskill, The Culinary Institute of America, the Educational Institute of the American Hotel and Lodging Association, and the Educational Foundation of the National Restaurant Association.

For the last ten years, in addition to consulting, he has served full-time as Clinical Professor of Hospitality and Tourism Management, teaching research and management for New York University at the Robert Preston Tisch Center for Hospitality, Tourism and Sports Management. His book, Planning an Applied Research Project in Hospitality, Tourism and Sports, is used in the research courses at colleges across the country. His newest book, Modern American Manners – Dining Etiquette for Hosts and Guests was published in April 2017.

Dr Mayo’s awards have included the American Hotel and Lodging Educational Institute’s Anthony G. Marshall Award, in 2016, in recognition of making significant long-term contributions to the hospitality industry by educating future leaders; the I-CHRIE Howard B. Meek Award, in 2015, for lifetime contributions and outstanding service both to hospitality education and to International CHRIE; and the I-CHRIE Stevenson Fletcher Award, in 2010, for outstanding achievement in contributing innovative ideas, methods or programs that have advanced teaching, learning or practice in the field of hospitality and tourism education. In 2008 and 2011, he received the Award for Outstanding Service and in 2009, the Award for Excellence in Teaching from the School of Professional Studies at New York University.

For twelve years, he was academic dean at The Culinary Institute of America where he was responsible for the development and quality of various degree programs.

Dr Mayo received his Diploma from the Institute for Educational Management at Harvard University, his Ph.D. in Education from The Johns Hopkins University, his MBA in Management from Syracuse University, and his BA degree in History from Amherst College, cum laude.