Sam has over twenty years of experience working in higher education. She has also worked in the Food Industry and as an entrepreneur owned her own restaurants and artisan food business.
She gained her PhD in 2001 investigating the impact social values on consumer's perceptions of food.
She has significant learning and teaching experience leading modules, teaching and supervising Ug, Pg and doctoral students across the Events, Hospitality, Tourism, Food and Nutrition sectors. She specialises in Marketing, Consumer Perception, Behaviour and Product Development and has supervised to completion three doctorates in these fields. She is passionate about working to deliver an applied curriculum that provides students with real world experiences that will prepare them to be future leaders.
She has held many academic and management roles. Earlier in her academic career she held the roles of course leader for Ug BSc Food Marketing Management and BSc Food and Nutrition, Marketing and Recruitment lead Food related courses, Placement Officer Food Industry and Academic Enhancement Officer Food and Nutrition Subject Group.
Since Oct 2017 she has held the role of Deputy Head of Department for Events, Hospitality, Tourism, Food and Nutrition where she leads on the operational aspects of the department with over 85 academic staff and a significant portfolio of courses with over 2000 students. She has oversight of four distinct subject groups and their implementation of strategy. The department secured 5yrs EPAS accreditation from the European Foundation for Management Development for its UG Hospitality and Tourism provision, one of only three universities in the world to do so. The department has also made a significant contribution to the business schools recent Chartered ABS Small Business Charter Accreditation and it's journey towards achieving AACSB Accreditation.
During the period March - Aug 2018 she was Acting Assistant Dean, Employer Engagement, where she was responsible for the development and leadership of the Business Schools employer engagement strategy significant to this role was the development of strategic employer partnerships, higher degree apprenticeships, leadership development and executive education.
Over a three year period between 2014 - 2017 she was the senior academic responsible for leading the development and implementation of student engagement, employability and employment strategies in relation to employability curriculum, the work placement offer and the faculty's value added / co-curricular offer across Sheffield Business School.
She maintains strong links to a range of external stakeholders to include employers, business, alumni and other professional networks and has a specific interest in the student experience, students as partners and student employability. She continues to develop initiatives, research and present her work in these areas with particular interest.
CPD/ Attendance at annual conferences
- 2018: , Researching, Advancing & Inspiring Student Engagement (RAISE) International Network, United Kingdom
Developing CPD activities or exec ed programs
- 2018: , Sheffield Hallam University, United Kingdom
- 2018: , Sheffield Hallam University, United Kingdom
Department of Service Sector Management
Sheffield Business School
O'Leary, C., & Giove, S. (2013). Fostering Student Engagement. Student Experience and Engagement Journal, 2 (2), 1-2. http://doi.org/10.7190/seej.v2i2.81
Giove, S. (2012). Gathering Student Feedback at Sheffield Hallam University. Student Engagement Quarterly, 0.
Ashworth, P., Jensen, Y.L., Stockton, H.J., Morris, C., Giove, S., & Paxman, J. (2016). Influence of the obesogenic/leptogenic food environment on consumer behaviour in leisure centres. Proceedings of the Nutrition Society, 75 (OCE3), E136. http://doi.org/10.1017/S0029665116001518
Theses / Dissertations
Giove, S. (n.d.). The influence of social values on consumer perceptions of food risks. (Doctoral thesis). Supervised by Daly, L.
Ashworth, P., Morris, C., Giove, S., & Paxman, J. (2016). Impact of nudging strategies on consumer food choice intentions and behaviours in leisure centres. http://doi.org/10.1017/S002966511600241X
Giove, S. (2016). Impact of nudging strategies on consumers' intended food choice behaviour in leisure centres presentation.
Giove, S. (2016). Capturing the Contribution of Placement Representatives Abstract and Presentation.
Giove, S. (2016). Professional Student led Societies - Communities of Enhanced Engagement. Presented at: Open University Conference
Jones, S., Blackburn, M., & Giove, S. (2016). Capturing the Contribution of Placement Representatives.
Giove, S. (2015). Leisure centre cafes as obesogenic/leptogenic environments: situational analysis and stakeholder perception.
Giove, S. (2015). Impact of Calorie information on consumer food choice behaviour in leisure centres.
Giove, S. (2014). Impact of the obesogenic/leptogenic environment on consumer behaviour in leisure centres.
Giove, S. (2014). Understanding the Interaction between Leisure Centre Users and their Environment using the ANGELO Framework Abstract and Poster Presentation.
Giove, S. (2014). Understanding the Interaction between Leisure Centre Users and their Environment using the ANGELO Framework Poster Presentation.
Giove, S. (2014). Student led Subject Based Societies - Communities of enhanced engagement - Abstract and Presentation.
Giove, S. (2014). An Insight into the Experience of Sheffield Business School SHU Executive Reps 2013/14.
Giove, S. (2012). If another student tells you: Fostering student engagement with institutional priorities.
Giove, S., & Ryan, J. (2011). Communication works for those who work at it: Amplifying the student voice using new technologies.
Giove, S. (1997). Food Risk Perceptions and Risk Relieving Strategies of Consumers in the Twenty-First Century. A Social Values / Lifestyle Approach.
Giove, S. (2016). Influence of the obesogenic/leptogenic food environment on consumer behaviour in leisure centre - Poster presentation. Dublin: Nutrition Society Conference
Giove, S. (2016). Influence of the obesogenic/leptogenic food environment on consumer behaviour in leisure centres - Abstract and Presentation. Nutrition Society Conference
- 2016:Supervisor (2 students)