Cornell University Announcements School of Administration 1971-72

Cornell University

School of Hotel Administration Programs leading to professional careers in the management of , motels, restaurants, clubs, hospitals, and institutions generally, and in their design and equipment layout.

Cornell University Announcements

Volume 63 of the Cornell University Announcements consists of twenty-three catalogs, of which this is number 9, dated July 30, 1971. Publication dates: twenty-three times a year (four times in August and October; three times in March and November; twice in July and September; once in January, April, May, June, and December). Publisher: Cornell University, Sheldon Court, 420 College Avenue, Ithaca, 14850. Second-class postage paid at Ithaca, New York. Statler Hall is constructed in three sections. The left section houses the Statler Inn and the Statler Club. The central section contains classrooms, laboratories, and offices. The Alice Statler Auditorium wing (right) includes a 900-seat auditorium, an exhibit hall, the Howard B. Meek Library, and additional teaching facilities. Contents

Academic Calendar 5

School of Hotel Administration 7

History of the School 7 Educational Objectives 7 Statler Hall 9 School-lndustry Cooperation 9 Admission 11 Requirements for Graduation 15 Curriculum 20 Student Life 24 Expenses and Self-Support 27 Scholarships and Other Aids 27

Description of Courses 35

Management 35 Financial Management 37 Food and Beverage Management 38 Administration 41 Properties Management 42 Managerial Communications 44 Science 45

Faculty and Staff 47

Register of Alumni 50

List of Announcements 71

Index 72

The courses and curricula described in this Announcement, and the teaching personnel listed herein, are subject to change at any time by official action of Cornell University. Correspondence Following are the addresses to use in obtaining further information on specific questions.

The academic requirements for admission (see pp. 11-15): Office of Admissions, Day Hall, Cornell University, Ithaca, New York 14850

The personal requirements for admission and interviews (see p. 12): Admissions Committee, School of Hotel Administration, Statler Hall, Cornell University, Ithaca, New York 14850

The program of the School, the content of courses, the requirements for graduation, and questions of financial aid to students: School of Hotel Administration, Statler Hall, Cornell University, Ithaca, New York 14850

Credit against the practice requirement: Chairman, Practice Committee, Statler Hall, Cornell University, Ithaca, New York 14850 Cornell Academic Calendar

1971- 72 *

Registration, new students Thursday, September 2

Registration, continuing and rejoining students Friday, September 3

Fall term instruction begins, 7:30 a.m. Monday, September 6

Thanksgiving recess:

Instruction suspended, 1:10 p.m. Wednesday, November 24

Instruction resumed, 7:30 a.m. Monday, November 29

Fall term instruction ends, 1:10 p.m. Saturday, December 11

Independent study period begins, 2:00 p.m. Saturday, December 11

Final examinations begin Thursday, December 16

Final examinations end Thursday, December 23

Christmas recess and intersession

Registration, new and rejoining students Thursday, January 20

Registration, continuing students Friday, January 21

Spring term instruction begins, 7:30 a.m. Monday, January 24

Spring recess:

Instruction suspended, 1:10 p.m. Saturday, March 18

Instruction resumed, 7:30 a.m. Monday, March 27

Spring term instruction ends, 1:10 p.m. Saturday, May 6

Independent study period begins, 2:00 p.m. Saturday, May 6

Final examinations begin Monday, May 15

Final examinations end Monday, May 22

Commencement Day Friday, May 26

' The dates shown in the Academic Calendar are subject to change at any time by official action of Cornell University.

Cornell University

School of Hotel Administration

History of the School students have access without restriction to courses offered by all the other colleges of the In 1922, at the request of the American Hotel University—courses of professional and of cul­ Association, a four-year program of instruction tural value— and they are guided and stimulated in hotel administration, the first of its kind any­ to tap generously the tremendous educational where, was established at Cornell University. The resources of the University. School began as a department organized in what A number of national associations, including the was then the School of Home Economics of the National Restaurant Association, the Club Man­ New York State College of Agriculture, and a agers Association of America, and the Food single professor, the late Dr. H. B. Meek, met Facilities Consultants Society and International with a class of twenty-one students. Society of Food Facilities Consultants, requested The intervening years have brought a gradual that programs be instituted to offer instruction in expansion in the faculty, curriculum, student these fields. Members of these associations have body, and alumni organization. In 1950 the provided financial support, have found places in former department became the School of Hotel their organizations for students and graduates, Administration, and in 1954, the School was sepa­ and have endorsed the curriculum on many rated from those state colleges to become a occasions. completely independent academic unit with the The late Ellsworth Milton Statler, creator of University, a college in its own right with its Statler Hotels, has been the School’s principal own faculty and dean. The School now has a benefactor. During his lifetime, Mr. Statler gave full-time resident faculty of twenty-three, whose generously. Under the terms of his will, the teaching activities are devoted exclusively to the Statler Foundation has continued to give generous development of the specialized programs offered support. The trustees of the Foundation have do­ by the School and to the instruction of its stu­ nated over $7 million for the construction of dents. They are fully qualified in both the aca­ Statler Hall, home of the School of Hotel Admin­ demic and practical aspects of their respective istration. To provide for adequate maintenance, fields. Experienced in hotel and restaurant work, the Foundation also gave an endowment of many are consultants to nationally important hotel $1,250,000. These and other gifts in support of and restaurant organizations. the E. M. Statler Professorship, of research, and The work of the resident Hotel School faculty publications, constitute a total of well over $10 is supplemented by the services of about million. eighteen other persons who offer specialized In 1968, the heirs of the late Barney L. Allis, courses. Many of them are active hotel or chairman of the board of Hotel Muehlebach in restaurant executives, lawyers, accountants, or Kansas City, Missouri, contributed funds for experts in advertising or human relations; they visiting lecturers. In 1969, the Howard B. Meek come to Ithaca from New York or at Visiting Professorship was established by the weekly intervals to bring, for study and dis­ Cornell Society of Hotelmen. Other generous cussion in the classroom, the current problems benefactors have supplied the impressive array of their daily work. of scholarships listed on pp. 27-33, thereby ex­ Altogether the School offers some ninety-eight tending endorsement and encouragement to the courses, totaling 240 hours, that have been devel­ School and financial assistance to the students. oped by the School and designed expressly to meet the needs of its students. In addition, Educational Objectives Students study in the Howard B. Meek Library, which houses over 15,000 volumes on hotel and restaurant The program of the School of Hotel Administra­ management and related subjects. tion at Cornell is based on the premise that the

School-lndustry Cooperation 9

School has two major responsibilities to the stu­ lecture rooms, six auditoriums, sixteen labora­ dent: (a ) to prepare him to perform useful and tories, and forty-six offices, all designed and effective work in the economic society and to equipped with the latest instructional equipment. receive in return sufficient income to maintain Students also have their own lounge with a fire­ a reasonable standard of living, and (b) to place, radio, television, and serving pantry. provide him with a cultural background that will The Howard B. Meek Library provides an enable him to participate fully in society and extensive collection of publications, numbering enjoy the results of his professional success. over 15,000 volumes, on hotel and restaurant Management of a hotel or a restaurant calls operation and related subjects. The library has for a wide range of capabilities. Guests must be been the recipient of many gifts of display ma­ received with cordiality and provided with com­ terials and personal collections. Among them are fortable, well-designed and tastefully decorated the Herndon Collection of 1,600 books, including surroundings. They need appetizing, wholesome many rare items: the J. O. Dahl Memorial Library; food that has been wisely bought, properly stored, the books of W. I. Hamilton; the “ Oscar of the skillfully prepared, and graciously served. Various Waldorf” (Oscar Tschirky) Collection of auto­ other conveniences in public areas, conference graphed dinner menus and memorabilia; the Pin- and exhibit rooms, communication systems, and co Collection of menus, dating back to the early travel services are required for proper guest 1900s; and the Vehling Collection of rare books service. Further, a staff of employees must be and prints (about 500 of each) depicting the recruited, trained, and motivated to provide hos­ history of food and its cookery, the latter a per­ pitable service. Moreover, all must be success­ sonal gift from the late Mrs. Alice Statler. fully coordinated to return a profit to the estab­ Statler Inn, the practice inn, contains fifty- lishment’s investors. two guest rooms, including two suites, a fully A curriculum that will prepare a person to plan, equipped front office, and appropriate lounge direct, and oversee such a complexity of equip­ areas. The Inn also has a variety of restaurants ment and services must draw upon nearly every seating a total of 1,000 people: a formal dining branch of science, technology, and the liberal room for 200, five private dining rooms for 8 to arts. The hotel student at Cornell studies ac­ 100, two self-service restaurants for 150 and for counting, advertising, chemistry, communications, 200, a cocktail lounge, and a ballroom for 400. computers, economics, engineering, finance, food The Inn’s facilities constitute a realistic labo­ preparation, law, literature, marketing, meat ratory for student instruction in operational pro­ products, nutrition, personnel management, psy­ cedures and managerial responsibilities for the chology, public relations, and sanitation among hospitality industry. The School is fortunate in other subjects. In addition, he has ample op­ being able to develop for its students a close portunity to partake of an extensive variety of relationship between theoretical and practical subjects through his elective program. Most instruction through the use of Statler Inn. courses are approached in the light of their specific bearing on the hotel and restaurant business, but the breadth is such that while he School-lndustry Cooperation is receiving thorough preparation for his chosen career, the hotel student is also achieving a basic A close and pervasive relationship between the liberal education. School of Hotel Administration and the hospi­ tality industry benefits all participants. Students in the School gain from the curriculum enrich­ Statler Hall ment that results from seminars, workshops, and lectures given by executives actively engaged Statler Hall is a unique educational building, in the field and from the less formal but vital designed expressly to meet the needs of the personal contacts they make with industry per­ faculty and the students of the School of Hotel sonnel. The School’s teaching, research, and Administration. The building is in three parts: a publications programs benefit from the source classroom section, a practice inn, and an audi­ material— problems gathered from actual situa­ torium with full stage facilities. tions—as well as from research funds provided The classroom section, a substantial five-story by industry. Industry benefits from the research building with over 115,000 square feet of space, and publications of the School and also from the is augmented by about 50,000 square feet of School’s diverse program of short courses, work­ office, classroom, and laboratory space in the shops, and conferences planned for its person­ Alice Statler Auditorium wing. For instruction and nel. In addition, consulting services are available research, these two sections provide nineteen from the School’s staff, and a steady flow of well prepared graduates are provided to fill the Seniors in a management seminar direct the operation needs of the constantly expanding industry. of the School's entire food service, including that of the Statler Inn. They are responsible tor marketing and promotion, menus, purchasing, food preparation Special Programs and service, accounting controls, and—most important—making a profit. They also coordinate the Workshops for executives in the hotel, food ser­ efforts of students in two laboratory courses in quantity vice, and club fields are frequently scheduled by food production. the School. Some are conducted on the Cornell 10 School-lndustry Cooperation

campus, but others are held in various cities and also the research projects performed by throughout the United States and overseas. For faculty and students. Reprints of Quarterly articles detailed information, interested persons should are generally available. write to Workshop Director, School of Hotel The staff of the Quarterly has also collaborated Administration, Statler Hall, Cornell University, with the American Hotel and Motel Association Ithaca, New York 14850. and other organizations in publishing a variety During the summer, the School offers a series of manuals for use in the field. In addition, the of short courses for persons actively engaged School publishes some of its own textbooks and in hotel and restaurant work throughout the world. manuals, many of which are used in the industry These courses range from one to three weeks in and in other colleges both in the United States length and cover such topics as hotel and motel and abroad. operation, advertising and sales promotion, per­ sonnel methods, food and beverage control, restaurant management, menu planning, quantity Placement food preparation, food facilities engineering, A student at Cornell’s School of Hotel Admin­ housekeeping, restaurant accounting, hotel ac­ istration receives help in finding interesting, counting, interpretation of hotel statements, and satisfying work in his chosen field in many ways properties management. Requests for detailed throughout his college years. The School and its information should be addressed to Summer work are known to hotel and restaurant execu­ School of Hotel Administration, Statler Hall, tives all over the world. The student, through Ithaca, New York 14850. attendance and participation in seminars, lec­ The School is currently involved in a new, tures, hotel conventions, and such campus two-year program in Puerto Rico aimed at fur­ activities as Hotel Ezra Cornell, has ample op­ thering the development of the tourism industry portunity to meet interesting and important people there. Consulting and instructional staff is being in the field. Many highly respected hotelmen are provided by the School. Selected graduates of themselves Cornell graduates with a particular the program who have appropriate college credits interest in the School and its students. The will be admitted to the School to complete their School also maintains, in cooperation with the degrees at Cornell. Cornell Society of Hotelmen, an active placement service to help students obtain hotel jobs during Research the summer as well as to assist them in finding permanent positions. In 1961, a research and development program A number of hotel and restaurant organizations was organized with initial funds from the Statler offer internship or trainee programs to juniors Foundation. The program has a full-time staff and seniors in the School. The details vary from working on a variety of projects sponsored by one organization to another, but such programs foundations, government, and industry groups. usually involve a year or more of work for the Work under way or completed includes a study student in the various departments of the spon­ for Corning Glass Works on the applications of soring organization and frequently include sup­ glass to food service, another for the American plemental instruction as well. In some cases, Cyanamid Corporation on the use of plastic there is no commitment beyond the training dinnerware, mattress testing done in conjunction period; in other cases, specific plans for future with the National Association of Bedding Manu­ employment are part of the arrangement. Some facturers, research on guest preferences done of the organizations which have offered training for the American Hotel and Motel Association, programs are Hilton Hotels, Sonesta International and a study of tourism development for the Hotels, I. T. T.-Sheraton Hotels, Inter-Continental Caribbean and Bahamas. In addition, research Hotels, Stouffer’s, Marriott Corporation, ARA- has been done on carpets and wall coverings, on Slater, and Saga Food Service. the use of convenience foods, on employee ori­ The programs provided by the School, the entation and training, and on applications of data helpful contacts a student makes during his processing to hotels. These research reports are college years, and the admirable record of published in the School’s quarterly magazine and Cornell graduates in the field, have combined often provide the bases for other articles and with the placement service of the School to pro­ news items in the industry’s trade press. duce an enviable record: 98 percent employment Although the primary goal of the School’s re­ of graduates throughout the history of the School. search and development program is academic Every year, every graduate has had opportunities enrichment for students and faculty, it serves also available to him. A survey of earnings has also as a valuable liaison with industry. shown that the financial success of graduates of the School is high in comparison to those in the Publications field without college degrees and in comparison to college graduates in other fields where a The Cornell Hotel and Restaurant Administration Quarterly, published by the School of Hotel Ad­ degree is required. ministration since 1960, has readers all over the A register of graduates from the School, listing world. One of its primary services is the reporting their current positions and affiliations, appears of seminars and conferences held by the School at the end of this Announcement. Admission 11

Admission A candidate may obtain credit in the subjects he wishes to present for admission in one or Admission to the School of Hotel Administration more ways, or some combination of them: may be granted in September and in February to 1. by presenting an acceptable school certifi­ the prospective student who meets (A) the regular cate, academic entrance requirements, and (B) the re­ 2. by passing, in the required subjects, the quirements in personal qualifications. achievement tests of the College Entrance Exami­ nation Board, or A. Academic Requirements 3. by passing the necessary New York State Regents examinations. The applicant must have completed a secondary Since students enroll for work in hotel school course and must offer at least sixteen administration at Cornell University from all parts acceptable units of entrance credit including of the United States and from other countries, English, four units; mathematics, three units; and and since the subjects of study available to chemistry, one unit. The remaining units should students in the high schools vary from section to include additional mathematics and sciences section, the prospective student is allowed wide (especially physics), social studies (including freedom in the choice of his high school subjects. history), and a foreign language. The Scholastic Only English, obviously valuable, chemistry, and Aptitude Test of the College Entrance Examina­ the minimum mathematics necessary for the tion Board is required. required courses in Properties Management and Financial Management are specified. Students Subject Units and vocational advisors should not, however, be English 4 misled by this freedom. The curriculum in hotel administration includes a number of rigorous Foreign Languages (modern and ancient)* courses in accounting, science, and engineering, French 1-4 and, while the committee on admissions gives German 1-4 due weight to the more personal factors, it insists, Hebrew 1-3 for the protection of the prospective student, on Italian 1-3 evidence of good scholastic ability—ability to Spanish 1-4 carry an exacting college program. Greek 1-3 Although there is no specific language entrance Latin 1-4 requirement, the committee believes that a se­ Mathematics quence of study of at least three years of a Elementary Algebra 1 foreign language is likely to be useful to the Intermediate Algebra 1 hotelman or restaurateur and that its completion Advanced Algebra Vz is an evidence of scholastic ability. Two years Plane Geometry 1 of a language are of much less value than three. Solid Geometry Vz While not required, a four-year sequence in Plane Trigonometry Vz mathematics is evidence of good workmanship. Trigonometry is useful in Properties Management Sciences courses. The importance of chemistry, in view of Biologyt 1 the rigorous chemistry courses required in the Botany Vz —1 School’s curriculum, cannot be overemphasized. Chemistry 1 Physics also would provide a foundation for Prop­ Earth Science Vz—1 erties Management. General Science 1 For those students who attend the larger Physics 1 schools with a wealth of offerings, some sug­ Zoology Vz —1 gestions as to choice of studies may be welcome. Social Studies (including history) In the selection of a preparatory course, consid­ Each course Vz —1 eration should be given to the student's interest and the school’s facilities. It may be, nevertheless, * If a foreign language is offered for entrance, it is that the suggested preparatory program below desirable to present at least two years, although credit will be helpful to the adviser, the parent, and will be granted for a single year of study in not more the student. than two languages. t If a unit in biology is offered, a half-unit in botany English, four units. and a half-unit in zoology may not also be counted. Mathematics, three or four units: elementary algebra, intermediate algebra, and High school and other preparatory work is plane geometry. Also, if possible, trigonometry, appraised in the University Office of Admissions advanced algebra, or solid geometry. to which the formal application and credentials should be sent. A nonrefundabie $20 application History, at least one unit: fee is required. Correspondence relating to the chosen according to interest of the student academic admission requirements should be di­ and facilities of the school. rected to the University Office of Admissions, Day Foreign language, three units: Hall, Cornell University, Ithaca, New York 14850. French, German, Spanish, or Latin. 12 Admission

Science, at least two units: may appear somewhat involved. They are de­ chemistry, one unit: physics; general science; signed, however, to protect the prospective biology. student. Only those are admitted who seem likely to be able to carry a rigorous college program Electives, enough units to make the total sixteen. and who seem likely later to be successful in the industry. The risk of future failure or disappoint­ B. Personal Requirements ment is thus reduced to a minimum. To provide ample time for all the arrangements, the formal Because more applicants can meet the require­ application for admission must be filed before ments stated under “A” than can be accom­ February 15 for students planning to enter in modated in the School, the faculty attempts to September. Students planning to enter the spring choose through a Committee on Admissions term must file formal application by December (whose decisions are final) those likely to profit 1 and submit college transfer courses. most by the instruction offered. The Committee asks that each prospective student arrange an Entering students should consult the Announce­ interview with a representative of the Committee ment of General Information for details on certain on Admissions of the School of Hotel Administra­ medical requirements that must be met either tion, and that each prospective student take the before or during the registration period. The Scholastic Aptitude Test given by the College Announcement may be obtained by writing to the Entrance Examination Board.* Applicants are Office of Announcements, Day Hall, Ithaca, New requested to furnish one picture (passport size) York 14850. with the formal application or at the time of the interview. Transfer Students The interviews are most satisfactorily held in Ithaca. Therefore, candidates who can con­ With the approval of the Committee on Ad­ veniently visit Ithaca are urged to do so. They missions, students may be admitted to the School will profit by an acquaintance with the University, with advanced standing from other institutions of its facilities, and its staff. The interview will be college level. To such students, credit will or­ most meaningful. In his correspondence, the dinarily be given, against the specific degree applicant should mention the date and the hour requirements, for those courses for which sub­ of his choice, giving alternative times, if possible, stantially equivalent work has been done. For and address his request to the Admissions that portion of the student’s work not applicable Officer, School of Hotel Administration, Statler to the specific requirements, credit up to 24 hours H all.t will ordinarily be given against the requirements of 120 hours. The total of transfer credit allowed The Scholastic Aptitude Test is given by the may not exceed 60 semester hours. Transfer College Entrance Examination Board at points students will be held, in common with nontransfer all over the country and in the larger cities students, for the completion of the hotel-practice abroad. It is given six times a year, but the requirement before the last term of residence. prospective student should plan to take the test When they apply for admission, they are expected in December or January. Detailed information to take the Scholastic Aptitude Test (except for regarding the places of examination and the exact Bachelor's degree holders), and to present them­ dates can be obtained by writing to the College selves for interviews. Formal applications for ad­ Entrance Examination Board, Box 592, Princeton, mission for those contemplating September en­ New Jersey 08540. Prospective students residing trance should be filed before February 15 with in the Rocky Mountain states or farther west the University Office of Admissions, Day Hall. should address the Board at Box 1025, Berkeley, The spring term application deadline is December California 94701. Admission to the Scholastic 1. A nonrefundabie $20 application fee is required. Aptitude Test is by prior arrangement only. Appli­ Students will be accepted on transfer from cation for admission should be filed directly with junior colleges, but only if their records show the Board. To avoid a late application fee, it them to be fully qualified for rigorous advanced should be filed at least a month in advance of the college work. In each case the preparatory school date of the examination. record must meet Cornell entrance standards, The procedures involved in securing admission and the junior college record must be of superior grade. No prospective student planning on even­ * By exception this requirement is waived in the cases of applicants who are college graduates possessing tual enrollment in the School of Hotel Administra­ Bachelor’s degrees, and in the cases of applicants tion at Cornell should embark first on a junior whose mother tongue is not English, provided that college program as a means of avoiding Cornell the applicant is not applying for financial aid as well, entrance requirements or as a matter of economy. t Not all prospective students, however, can readily If he has entrance deficiencies, he should remedy come to Ithaca. To meet their needs, arrangements them. If he lacks funds, he should apply for have also been made with graduates and others active scholarship aid. in the hotel and restaurant business in most of the principal cities of the world to serve as interviewers. The prospective student should inform the School of Three students review their books and notes before his choice of time and place for his interview by taking a quiz. The portrait depicts the late Ellsworth writing directly to the School of Hotel Administration, M. Statler, a well known hotelman and principal Statler Hall. benefactor of the School.

Requirements for Graduation 15

College Graduates they are not required to take the College Board’s Scholastic Aptitude Test. Those who have previ­ Advanced degrees, the Master’s and the doc­ ously taken the latter test, however, are asked torate, in the field of hotel and restaurant man­ to have the Board transmit the scores. agement have been offered at Cornell University since 1929. Just as with the four-year under­ graduate course, the standards for admission and Foreign Students for graduation are high. Thus, to embark on work Students from foreign countries who present sat­ toward the Master’s or doctorate degree with isfactory evidence of adequate capacity and hotel or restaurant specialization, a student is training may be admitted to the School. Since required to have completed the undergraduate their previous education usually does not con­ hotel administration program or its equivalent. form, point by point, to that required of the native However, many college graduates interested student, some latitude may be granted with re­ in professional careers in hotel or restaurant spect to exact secondary entrance units. It re­ operation, in industrial feeding, in hospital ad­ mains essential, however, that the foreign student ministration, or in institution or club management possess an educational background at least have found the specialized courses offered by tantamount to the twelve years of secondary the School of Hotel Administration a valuable schooling required of native applicants, and that addition to the more general education they have the caliber of his academic performance be high. received as undergraduates. When approved by Prospective students whose native language is the Committee on Admissions, a college graduate not English will not be required to take the Scho­ may choose to enroll either as a special student lastic Aptitude Test unless they are also appli­ or as a candidate for the School’s Bachelor of cants for financial aid. Foreign students who are Science degree. As a special student, he will applying for scholarship aid must arrange to take select freely a program of courses designed to the Scholastic Aptitude Test by writing to the meet his particular needs. As a candidate for the appropriate College Entrance Examination Board. degree, his choice of courses will be influenced Scholarship applications must be obtained from by the degree requirements. Typically, however, the International Student Office, Day Hall, Cornell college graduates have found that the courses University. All prospective students, wherever they choose voluntarily as a matter of profes­ they may be located, are required to arrange for sional improvement are also the courses required an official interview by writing directly to the for the degree. In any event, the student is eligible School of Hotel Administration. for the placement assistance offered by the School and by the Cornell Society of Hotelmen. The college graduate who elects to become a candidate for the School's degree is held for the Requirements for Graduation regular degree requirements, including the prac­ Regularly enrolled students in the School of Hotel tice requirement; but he receives credit against Administration are candidates for the degree of the academic requirements for all work he may Bachelor of Science. The requirements follow: previously have completed satisfactorily that may be appropriately applied against those require­ 1. The completion of eight terms in residence.* ments, including the twenty-four hours of free 2. The completion, with a general average of electives. He may also receive, under the usual 2.0, of 120 credit hours, required and elective, as rules, partial credit against the practice require­ set forth in the table at the top of p. 16. ments for any related experience in the field. The amount of time required to earn the second de­ 3. The completion, before entering the last term gree varies somewhat with the previous under­ of residence, of sixty points of practice credit as graduate program but is usually about two years. defined on pp. 16-19. Each year a substantial number of entering 4. The completion, during the first four terms of students in the School are college graduates. residence, of the University requirements in phys­ They have a community of interest and a serious­ ical education (see Announcement of General In­ ness of purpose that make their study at the formation). School very effective. In the second year they are often employed as laboratory assistants. The Suggested programs of courses arranged by colleges whose graduates have appeared on the years appear on pp. 20-24. The specifically re­ rolls of the Hotel School and have won recog­ quired courses there indicated account for 81 of nition for themselves later in the field are too the total of 120 hours. From the hotel electives numerous to list here. (pp. 21-22), some combination of courses, the Holders of Bachelor’s degrees who are candi­ dates for admission are held to satisfy the per­ * College graduates and students transferring from sonal admission requirements described on p. other colleges and universities may be allowed appro­ 00. Like all other candidates for admission, they priate credit against the residence requirements at present themselves for a personal interview; but the time of admission. A student who has completed six terms at the School of Hotel Administration and who has attained a cumulative average of 3.3 may Professor Compton diagrams a guest room’s climate petition the faculty for permission to waive the resi­ control system to a class in Properties Management. dence requirement. 16 Requirements for Graduation

Course Requirements for Graduation

Specifically Required Courses Hours Management: H.Adm. 110, 113, 120, 140 10 Financial Management: H.Adm. 211, 212, 213, 214, 233, plus three additional hours 18 Food and Beverage Management: H.Adm. 311, 312, 313, 314 10 Administration: H.Adm. 413 plus two additional hours of law; Economics 101 and 102 (or H.Adm. 423 and 424) plus three additional hours of economics 13 Properties Management: H.Adm. 513, 515, 516, 517 12 Managerial Communication: Humanities 1 and 2; Communication Arts 301 9 Science: H.Adm. 711, 712, 713 9

Total, Specifically Required Courses 81 Hotel Electives 15 Free Electives 24

Total Semester Hours Required for Graduation 120

credit for which totals at least 15 hours, is also to ports, count for approximately twenty points. For be taken. The remaining 24 hours may be earned exceptionally good types of experience, good in courses chosen at will, with the approval of the workmanship, and excellent reports, excess credit adviser, from the offerings of any college of the is given; while for poor experience, poor work­ University, provided only that the customary re­ manship, or poor or tardy reports, less than quirements for admission to the courses chosen normal credit is allowed. are met. The requirement has a number of objectives. Students in the School of Hotel Administration The student on practice at some minor or menial who plan to attend summer school at Cornell or job can test his interest in work in the field. He elsewhere, and Cornell students who propose to can learn by experience the points of view of the attend any other university with the expectation employee. He can learn by observation the duties that credit thus earned might be counted toward of fellow workers in related jobs, in superior or the Cornell degree in hotel administration, should inferior posts. With thought and imagination he obtain the approval of the School in advance. can reflect upon and learn something of the Credit will not be allowed otherwise. problems of management and their solution. Upon Credit earned in the courses in military science returning to the classroom, the student can then or air science or naval science may be counted in draw upon incidents in his experience to illustrate the twenty-four-hour group of free electives. Both and to understand the ideas developed by the men and women students are required by the instructor. After graduation, he can rest his appli­ University faculty to take courses in physical edu­ cation for permanent employment in part upon cation, but no credit for the academic degree is his practice experience record and in many cases allowed for these courses. can rely on contacts established during the prac­ tice period to initiate and support his candidacy. Credit for hotel or restaurant experience is Practice Requirement estimated on the basis of the number of weeks As part of degree requirements, each student en­ worked, and reports filed by the students and by rolled in the School of Hotel Administration must the employers. A limited amount of credit may be complete before the last term of residence three earned before entering college. A maximum of summer periods (or their equivalent) of super­ twenty points will be allowed any entering fresh­ vised employment on approved jobs in approved man for work experience performed within three hotels or restaurants or similar institutions. For years prior to matriculation. A maximum of thirty purposes of administration this requirement is points will be allowed any transfer student for also stated as the completion, before beginning work done prior to matriculation. Therefore, stu­ the last term of residence, of at least sixty points dents who expect to be employed in the field of practice credit, where the point of credit is so before entering Cornell University and who wish defined that the normal summer's work of about ten weeks, with all appropriate* notices and re­ Menus are built around meat, poultry, and fish. Professor J. J. Wanderstock explains the relative * As set forth in the Practice Instructions supplied on desirability of various cuts which can be made request to the School, Statler Hall. from a whole beef loin.

Requirements for Graduation 19 to count that work against the practice require­ Some hotel and restaurant organizations ment should apply before beginning work or as (among them the Sonesta Hotels, Hilton Hotels, soon thereafter as possible to the Committee on Inter-Continental Hotels Corporation, Sheraton Practice for instructions. Not more than thirty Hotels, and Stouffer’s and Marriott Corporation) points of practice credit may be earned in any make a point of providing experience opportu­ one hotel or restaurant, and only fifteen points nities for Cornell students, giving them special may be earned while earning academic credit.* apprenticeship arrangements with rotated experi­ Applications for practice credit must be made ence. soon after registration. No credit will be allowed The type of experience for which practice for prior experience not reported promptly. credit has been given is illustrated in the following Each student enrolled in the School is expected list of jobs previously listed by hotel students. to spend his summer vacation periods at ap­ proved work until the sixty point requirement is Food Service Supervisor, Racquet Club, satisfied. Failure to submit the required notices Philadelphia, Pennsylvania and reports may result in not satisfying the re­ Manager, Elka Club, Elka Park, New York quirement that sixty practice credits be earned Datum Club Supervisor (Manager), before the beginning of the last term of residence. Commissioned Officers’ Mess, Open, United Plans for the summer should be made definite States Naval Base, Newport, Rhode Island only after a study of the practice instructions. Food and Beverage Control Trainee, London Formal application for credit must be filed on or Hilton, London, England before the first day of classes following the com­ Accounting Checker, Laventhol Krekstein pletion of the period of experience. Attention is Horwath and Horwath, called especially to the fact that the practice re­ Steward, Blackhawk Restaurant, Chicago, quirement must be satisfied before the beginning Illinois of his last term of residence. No student is per­ Desk Clerk, , Easton, Maryland mitted to register for his final term of residence Design Draftsman, Buckelius Food Service until he has satisfied the practice requirement in Equipment Company, Shreveport, Louisiana full. Housekeeping Staff, Sheraton-, Boston, Massachusetts Since cadets in the Army Reserve Officers Bell Captain, Island Inn Motor Hotel, Westbury, Training Corps are expected to spend six weeks New York in camp during the summer before their senior Food Service Supervisor, Disneyland, Anaheim, year, it is especially desirable that hotel students California who plan to join the Corps and to elect the ad­ Manager, Western Drive-in, Akron, Ohio vanced courses in military science make every Cook, Statler Inn, Ithaca, New York effort to expedite their practice work early. By Host, Queens Surf Restaurant, Honolulu, Hawaii working the full vacation periods of thirteen Assistant Manager, Host Town Motel, Lancaster, weeks and by filing superior early reports, it is Pennsylvania possible to satisfy the practice requirements and Baker’s Helper, Pleasantdale Bakery, West to attend the final summer training camp. Simi­ Orange, New Jersey larly, students enrolled in the Navy Reserve Offi­ Manager, Hyannisport Club, Hyannisport, cers Training Corps who must make summer Massachusetts cruises should anticipate the practice require­ Auditor, Price Waterhouse & Company, New ments as much as possible. York City Although the practice is an essential part of Trainee, Caribe Hilton Hotel, San Juan, Puerto the student’s program, the School does not guar­ Rico antee summer positions. Through the School’s Assistant Head Cashier, Grossinger’s, Grossinger, numerous contacts with the hotel and restaurant New York industry a considerable number of openings are Assistant Credit Manager, Sheraton Hotels, New available for students of high promise. Other York City students are assisted in finding work, and ordi­ Banquet-Sales Trainee, Huntington Town House, narily American students find jobs quite readily. New York City Jobs suitable for foreign students are consider­ Supervisor, York Hospital, York, Pennsylvania ably less numerous. Consequently, the foreign Executive Trainee, El Ponce Intercontinental student must expect to have more difficulty in Hotel, Ponce, Puerto Rico getting located. The School will give assistance Busboy-Barwaiter, Deepdale Golf Club, as it can to foreign students but in no case can Manhasset, New York guarantee placement or assume responsibility for Bartender, Bethesda Country Club, Bethesda, it. Maryland * This is modified to forty and thirty points respectively for work accomplished at the School's Statler Inn.

Guest rooms in Statler Inn serve as laboratories for room design and furnishings. Professor Paul Broten’s class in hotel planning discusses bedside controls tor lighting and other furnishings. 20 Curriculum

Curriculum [Junior Year, continued] Law of Business (H.Adm. 413-416)t 4 This typical arrangement of required courses, Mechanical and Electrical Problems I and II year by year, is offered for illustration. The (H.Adm. 515-516) 6 courses mentioned are described in detail on pp. 35-45. 19 The Freshman Year Suggested Electivest Specifically Required Courses Hours Resort Management (H.Adm. 124) 1 Humanities I and II 6 Management Lectures (H.Adm. 125) 1 Psychology (H.Adm. 110) 3 Franchising in the Hospitality Industry Introductory Management (H.Adm. 120) 1 (H.Adm. 127) 2 Information Systems I (H.Adm. 140) 3 Tourism (H.Adm. 134) 2 Accounting (H.Adm. 211-212) 6 Advertising and Public Relations (H.Adm. 135) 2 Fundamentals of Food Preparation Advertising and Public Relations (H.Adm. 138) 2 (H.Adm. 311) 2 Auditing (H.Adm. 217) 3 Commercial Food Service Production Investment Management (H.Adm. 223) 2 (H.Adm. 312) 2 Financial Analysis and Planning I (H.Adm. 224) 3 Chemistry (H.Adm. 711-712) 7 Financial Analysis and Planning II (H.Adm. 225) 3 Sanitation (H.Adm. 713) 2 Tax Basis for Managerial Decisions 32 (H.Adm. 226) 1 Fundamental Statistical Analysis and Suggested Electives' Inference (H.Adm. 235) 3 Management Lectures (H.Adm. 125) 1 Survey of Convenience Foods (H.Adm. 324) 2 Typewriting (H.Adm. 610) 2 International Hotel Cuisine (H.Adm. 325) 3 * Fifteen semester hours of Hotel electives are to be Catering for Special Occasions (H.Adm. 326) 2 taken. Managerial Aspects of Purchasing (H.Adm. 338) 2 The Sophomore Year Specialty Food Systems (H.Adm. 339) Credit to be arranged Specifically Required Courses Hours Food Habits and Customs (H.Adm. 348) Economics 101-102 (or H.Adm. 423-424) 6 Credit to be arranged Personnel Administration (H.Adm. 113) 3 Directed Studies in Food and Beverage Intermediate Accounting (H.Adm. 213) 3 Management (H.Adm. 350) 2 or 3 Hospitality Accounting (H.Adm. 214) 3 Law of Business (H.Adm. 414) 2 Financial Economics (H.Adm. 233) 3 Law of Business: Contracts, Bailments, Meat Science and Management (H.Adm. 313) 3 and Agency (H.Adm. 415) 2 Introduction to Properties Management General Survey of Real Estate (H.Adm. 435) 2 (H.Adm. 513) 3 Food Facilities Programming, Planning, and Design (H.Adm. 543) 3 24 Suggested Electives' * The requirement in Financial Management may be satisfied by three hours selected from the courses in Management Lectures (H.Adm. 125) 1 that area listed on pages 37-38. Principles of Marketing (H.Adm. 133) 2 t For the law requirement, the student may substitute for Hotel Administration 416 either Hotel Administra­ Fundamentals of Computers (H.Adm. 145) 3 tion 415 or 417. Front Office Accounting Machines in Hotels t Fifteen semester hours of Hotel electives are to be (H.Adm. 215) 1 taken. Food and Beverage Control (H.Adm. 216) 2 The Senior Year Specialty Food Preparation (H.Adm. 323) 3 Specifically Required Courses Hours Typewritten Communication (H.Adm. 611) 2 A course in Economics* 3 * Fifteen semester hours of Hotel electives are to be Physical Plant Planning and Construction taken. (H.Adm. 517) 3 The Junior Year Specifically Required Courses Hours Oral Communication (Communication Arts 301) 3 * The requirement in Economics may be satisfied by any course in Economics beyond Economics 101-102 A course in Financial Management* 3 or Hotel Administration 423-424, or by any three hours Management of a Retail Food Service selected from Hotel Administration 223, 226, 227, and Operation (H.Adm. 314) 3 417. See pages 37-38 and 41-42. Curriculum 21

[Senior Year, continued] Elective Undergraduate Courses Suggested Electivest Offered in Hotel Administration Union Management Relations (H.Adm. 114) 2 Hours Human Relations (H.Adm. 115) 2 Union Management Relations (H.Adm. 114) 2 Development of Training Programs Human Relations (H.Adm. 115) 2 (H.Adm. 116) 2 Development of Training Programs Seminar in Organizational Behavior and (H.Adm. 116) 2 Administration (H.Adm. 117-118) 4 Seminar in Organizational Behavior and Analysis of Hotel Operation (H.Adm. 123) 2 Administration (H.Adm. 117-118) 4 Management Lectures (H.Adm. 125) 1 Analysis of Hotel Operation (H.Adm. 123) 2 Management Principles (H.Adm. 128) 2 Resort Management (H.Adm. 124) 1 Seminar in Franchising (H.Adm. 129) 2 Management Lectures (H.Adm. 125) 1 Sales and Sales Promotion (H.Adm. 136) 2 Franchising in the Hospitality Industry Sales Communication (H.Adm. 137) 2 (H.Adm. 127) 2 Seminar in Marketing (H.Adm. 139) 2 Management Principles (H.Adm. 128) 2 Seminar in Hospitality Simulation Exercises Seminar in Franchising (H.Adm. 129) 2 (H.Adm. 146) 3 Principles of Marketing (H.Adm. 133) 2 Directed Studies in Hotel Management Tourism (H.Adm. 134) 2 (H.Adm. 180) Credit to be arranged Advertising and Public Relations (H.Adm. 135) 2 Seminar in Financial Management (H.Adm. 227) 2 Sales and Sales Promotion (H.Adm. 136) 2 Internal Controls in Hotels (H.Adm. 228) 2 Sales Communication (H.Adm. 137) 2 Undergraduate Research in Financial Advertising and Public Relations (H.Adm. 138) 2 Management (H.Adm. 281, 282, 283) Seminar in Marketing (H.Adm. 139) 2 Credit to be arranged Fundamentals of Computers (H.Adm. 145) 3 Restaurant Management (H.Adm. 335) 3 Seminar in Hospitality Simulation Exercises Beverage Management (H.Adm. 336) 3 (H.Adm. 146) 3 Special Problems in Foods (H.Adm. 345) 1 Directed Studies in Hotel Management Research Methods in Foods (H.Adm. 360) (H.Adm. 180) Credit to be arranged Credit to be arranged Front Office Accounting Machines in Hotels Independent Research Projects in Food and (H.Adm. 215) 1 Beverage Management (H.Adm. 380) Credit to be arranged Food and Beverage Control (H.Adm. 216) 2 Law as Related to Innkeeping (H.Adm. 416) 2 Auditing (H.Adm. 217) 3 Law of Business: Business Organizations, Investment Management (H.Adm. 223) 2 Partnerships, and Corporations (H.Adm. 417) 2 Financial Analysis and Planning I (H.Adm. 224) 3 General Insurance (H.Adm. 445) 3 Financial Analysis and Planning II (H.Adm. 225) 3 Directed Studies in Hotel Administration Tax Basis for Managerial Decisions (H.Adm. 480) 1, 2, 3, or 4 (H.Adm. 226) 1 Seminar in Hotel Guest Room Design, Seminar in Financial Management (H.Adm. 227) 2 Construction, and Renovation (H.Adm. 525) 3 Internal Controls in Hotels (H.Adm. 228) 2 Seminar in Hotel Lighting and Color (H.Adm. 526) 3 Fundamental Statistical Analysis and Inference (H.Adm. 235) 3 Seminar in Hotel Planning (H.Adm. 527) 3 Undergraduate Research in Financial Seminar in Restaurant Planning (H.Adm. 528) 3 Management (H.Adm. 281, 282, 283) Food Facilities Equipment, Layout, and Credit to be arranged Design (H.Adm. 545) 3 Specialty Food Preparation (H.Adm. 323) 3 Advanced Food Facilities Engineering (H.Adm. 546) 3 Survey of Convenience Foods (H.Adm. 324) 2 Managerial Letter Writing (H.Adm. 622) 2 International Hotel Cuisine (H.Adm. 325) 3 Exploratory Food Chemistry (H.Adm. 780) 2 Catering for Special Occasions (H.Adm. 326) 2 Restaurant Management (H.Adm. 335) 3 t Fifteen semester hours of Hotel electives are to be taken. Beverage Management (H.Adm. 336) 3 Menu Planning (H.Adm. 337) 1 Managerial Aspects of Purchasing (H.Adm. 338) 2 Specialty Food Systems (H.Adm. 339) Credit to be arranged Special Problems in Foods (H.Adm. 345) 1 22 Curriculum

Educational Techniques in Food Systems [Freshman Year, continued] (H.Adm. 347) Credit to be arranged Sanitation (H.Adm. 713) 2 Food Habits and Customs (H.Adm. 348) Management Lectures (H.Adm. 125) 1 Credit to be arranged Directed Studies in Food and Beverage 33 Management (H.Adm. 350) 2 or 3 Research Methods in Foods (H.Adm. 360) The Sophomore Year Hours Credit to be arranged Economics 101-102 (or H.Adm. 423-424) 6 Independent Research Projects in Food and Personnel Administration (H.Adm. 113) 3 Beverage Management (H.Adm. 380) Intermediate Accounting (H.Adm. 213) 3 Credit to be arranged Hospitality Accounting (H.Adm. 214) 3 Law of Business (H.Adm. 414) 2 Financial Economics (H.Adm. 233) 3 Law of Business: Contracts, Bailments, and Agency (H.Adm. 415) 2 Meat Science and Management (H.Adm. 313) 3 Law as Related to Innkeeping (H.Adm. 416) 2 Introduction to Properties Management (H.Adm. 513) 3 Law of Business: Business Organization, Partnerships, and Corporations (H.Adm. 417) 2 Management Lectures (H.Adm. 125) 1 General Survey of Real Estate (H.Adm. 435) 2 Food and Beverage Control (H.Adm. 216) 2 General Insurance (H.Adm. 445) 3 Specialty Food Preparation (H.Adm. 323) 3 Directed Studies in Hotel Administration 30 (H.Adm. 480) Credit to be arranged Seminar in Hotel Guest Room Design, The Junior Year Hours Construction, and Renovation (H.Adm. 525) 3 Oral Communication (Communication Arts 301) 3 Seminar in Hotel Lighting and Color (H.Adm. 526) 3 A course in Financial Management 3 Seminar in Hotel Planning (H.Adm. 527) 3 Management of a Retail Food Service Operation (H.Adm. 314) 3 Seminar in Restaurant Planning (H.Adm. 528) 3 Law of Business (H.Adm. 413-415) 4 Food Facilities Programming, Planning, and Design (H.Adm. 543) 3 Mechanical and Electrical Problems I and II (H.Adm. 515-516) 6 Food Facilities Equipment, Layout, and Design (H.Adm. 545) 3 Union-Management Relations (H.Adm. 114) 2 Advanced Food Facilities Engineering Principles of Marketing (H.Adm. 135) 2 (H.Adm. 546) 3 Financial Analysis and Planning I (H.Adm. 224) 3 Typewriting (H.Adm. 610) 2 Managerial Aspects of Purchasing (H.Adm. 338) 2 Typewritten Communication (H.Adm. 611) 2 Food Facilities Programming, Planning, and Secretarial Typewriting and Procedures Design (H.Adm. 543) 3 (H.Adm. 612) 3 31 Shorthand Theory (H.Adm. 620) 3 Shorthand Transcription (H.Adm. 621) 2 The Senior Year Hours Managerial Letter Writing (H.Adm. 622) 2 A course in Economics 3 Exploratory Food Chemistry (H.Adm. 780) 2 Physical Plant Planning and Construction (H.Adm. 517) 3 Suggested Program for Food and Advertising and Public Relations (H.Adm. 135) 2 Beverage Management* Financial Analysis and Planning II (H.Adm. 225) 3 Directed Studies in Food and Beverage The Freshman Year Hours Management (H.Adm. 350) 2 Restaurant Management (H.Adm. 335) 3 Humanities I and II 6 Beverage Management (H.Adm. 336) 3 Psychology (H.Adm. 110) 3 Specialty Food Systems (H.Adm. 339) 1 Introductory Management (H.Adm. 120) 1 Independent Research Projects in Food and Information Systems I (H.Adm. 140) 3 Beverage Management (H.Adm. 380) 2 or 3 Accounting (H.Adm. 211-212) 6 Seminar in Restaurant Planning (H.Adm. 528) 3 Fundamentals of Food Preparation (H.Adm. 311) 2 Electives 5 Commercial Food Service Production (H.Adm. 312) 2 30 Chemistry (H.Adm. 711-712) 7 Students in food chemistry analyze the composition * This program is suggested for illustration. Many of common food products. Today’s lesson relates to variations are possible. potatoes.

24 Student Life

Suggested Program for Prospective The Senior Year Hours Club Managers* A course in Economics 3 Physical Plant Planning and Construction The Freshman Year Hours (H.Adm. 517) 3 Humanities I and II 6 Human Relations (H.Adm. 115) 2 Psychology (H.Adm. 110) 3 Advertising and Public Relations (H. Adm. 135) 2 Introductory Management (H.Adm. 120) 1 Law of Business (H.Adm. 415) 2 Information Systems I (H.Adm. 140) 3 Seminar in Restaurant Planning (H.Adm. 528) 3 Accounting (H.Adm. 211-212) 6 Managerial Letter Writing (H.Adm. 622) 2 Fundamentals of Food Preparation (H.Adm. 311) 2 Electives in Humanities 13 Commercial Food Service Production (H.Adm. 312) 2 30 Chemistry (H.Adm. 711-712) 7 Sanitation (H.Adm. 713) 2 Student Life Management Lectures (H.Adm. 125) 1 Activities 33 Students enrolled in hotel administration are The Sophomore Year Hours full-time Cornell University undergraduates, and, as such, are eligible for and involved in all regu­ Economics 101-102 (or H.Adm. 423-424) 6 lar student activities. They participate in varsity Personnel Administration (H.Adm. 113) 3 and intramural sports, belong to musical groups, Personnel Administration (H.Adm. 120) 3 become cadet officers in the three Reserve Officer Training Corps, hold offices in student organiza­ Intermediate Accounting (H.Adm. 213) 3 tions, and participate in the myriad extracurricular Hospitality Accounting (H.Adm. 214) 3 activities available. They are eligible to become Financial Economics (H.Adm. 233) 3 members of social and the appropriate honorary Meat Science and Management (H.Adm. 313) 3 fraternities. Introduction to Properties Management Organizations (H.Adm. 513) 3 Every student is eligible for membership in the Management Lectures (H.Adm. 125) 1 Cornell Hotel Association. During 1969-70, the Principles of Marketing (H.Adm. 133) 2 Association initiated a series of student-industry Specialty Food Preparation (H.Adm. 323) 3 seminars. Executives of the American Hotel and Motel Association and of the National Restaurant 30 Association helped the students arrange for in­ dustry leaders to come to the campus and share The Junior Year Hours their objectives and problems through formal and informal meetings with the students. Among the Oral Communication (Communication Arts 301) 3 developments was a proposal by industry for a A course in Financial Management 3 management internship involving a combination Management of a Retail Food Service of job experience and classroom studies for Operation (H.Adm. 314) 3 senior students. Law of Business (H.Adm. 413-415) 4 Each year a group of upperclassmen attends the convention of the New York State Hotel and Mechanical and Electrical Problems I and II (H.Adm. 515-516) 6 Motel Association, visits the New York City Na­ tional Hotel Exposition, and makes a tour of Food and Beverage Control (H.Adm. 216) 2 inspection of metropolitan hotels. Groups also Restaurant Management (H.Adm. 335) 3 attend the National Restaurant Association Con­ Beverage Management (H.Adm. 336) 3 vention/Midwest International Hotel and Motel Managerial Aspects of Purchasing (H.Adm. 338) 2 Show in Chicago, the New England Hotel and Motel Exposition in Boston, and the Canadian Electives 2 Hotel and Restaurant Exposition in Toronto. The students participate in social functions associated 31 with the conventions and with the Cornell Society of Hotelmen, the alumni organization, entertains ‘ This program equals or exceeds the recommenda­ the attending hotelmen at receptions. tion of the Club Managers Association of America. Under the auspices of the Cornell Hotel Associ­ ation, informal teams are organized to represent the School in intramural sports, a predominant feature of Cornell athletic activity. By student election, upperclassmen who dis­ tinguish themselves in student projects win mem­ berships in Ye Hosts, the recognition organization Student Life 25

of the School, which serves as a reception com­ should note that acceptance by the University mittee for new students and for visiting hotelmen. does not necessarily guarantee the availability Chapters of the Junior Hotelmen of America and of on-campus housing. Les Amis d’Escoffier, the Hotel Sales Management Freshmen who are married, who are twenty-one Association, and the Club Managers Association years of age, or who reside with their parents of America have been established at Cornell. within commuting distance of the campus may request exemption from the residence require­ Hotel Ezra Cornell ment by writing to the office of the Dean of Stu­ The annual Hotel Ezra Cornell is a weekend proj­ dents, Cornell University, Ithaca, New York ect in which the students organize and finance 14850. Requests for exemption on the basis of a hotel operating company. Statler Hall is opened other special circumstances should also be made and run as a hotel with all the appropriate cere­ in writing to that Office mony. Without faculty assistance, the students Application forms for University residence organize a regular three-day convention program, halls will be mailed automatically by the Office including symposia, workshops, and addresses, of Admissions to each candidate for admission and an appropriate concomitant array of social as a freshman or transfer student at the time of events, receptions, luncheons, and dinners. In notification of provisional acceptance to the attendance are the presidents of the leading University. group hotel and restaurant organizations, and the Cornell has no formal dining requirements for chief executives, operators, and managers of its students; they may eat where, when and what hotels, restaurants, and institutions of all kinds. they choose whether or not they live in Univer­ sity residence halls. The University maintains a Housing and Dining number of public dining units in various conven­ ient places on the campus. Hotel students take The University provides a variety of residence many of their meals at the student cafeteria in halls accommodating approximately 5,200 stu­ Statler Hall, where the preparation and service dents. One group of residence halls is west of are largely the work of their fellow students. Willard Straight Hall, about a five-minute walk Optional dining plans are offered for students down the hill from the heart of the campus. It who may wish to prepay some of their board includes the Baker complex, accommodating costs rather than pay cash for each meal. The about 550 freshmen and upperclassmen and plans are designed to be flexible, taking into women; University Halls, composed of six sepa­ account students’ habits and schedules as well rate units, each housing about 225 freshman men; as convenience and economics. and the Agnes and Jansen Noyes Center. The Center serves as a focal point of activity for resi­ dents of the area and provides dining services, Military Training lounges, recreational facilities, study areas, and As a land grant institution chartered under the meeting, typing, and music rooms. M orrill Act of 1862, Cornell has offered instruc­ Residence buildings on the north side of the tion in military science for more than one hundred campus accommodate about 2,700 men and years. This instruction is provided through the women. They include some of the oldest dormi­ ROTC programs of the three military departments, tories on campus as well as the newest. Sched­ the Army, the Navy, and the Air Force. uled for completion by September 1971 is the The ROTC programs offer to a male student the North Campus Union between the two high-rise opportunity to earn a commission while he is houses of the North Campus Student Residences. completing his education, thus enabling him to It will contain recreational facilities, dining ser­ fulfill his military commitment as an officer rather vices, craft room, store, mail distribution center, than through the draft. To obtain a commission in and lounge areas. one of the armed services, a student must com­ Unfurnished apartments for 420 married stu­ plete a four-year course of study in an ROTC dents and their families are provided by Cornell program and meet certain physical and mental in the Cornell Quarters (81 apartments), Pleasant requirements. Upon graduation, he then receives Grove (94 a p a rtm e n ts), and H a sb ro u ck (245 a commission and serves a required tour of active apartments). military service. Participation in ROTC is volun­ During their first year, all freshman men and tary. An interested student must enroll in the fall women must live in University residence halls. term of his freshman year, since he must have Present indications are that, effective in the fall four years of ROTC to qualify for a commission. of 1972, sophomore students may also be required Detailed information concerning the ROTC pro­ to live in University housing facilities. Beyond the grams is provided in the Announcement of Officer freshman or sophomore year, as the case may be, Education. students are free to choose between privately owned off-campus housing or University resi­ dences. Physical Education and Athletics Students transferring from other colleges or All undergraduates must take four terms of work universities are not subject to a residence re­ in physical education. Ordinarily, the requirement quirement unless they are classified as sopho­ must be completed in the first two years of resi­ mores in September 1972. Entering transfers dence; postponements are to be allowed only by

Scholarships and Other Aids 27

consent of the University Faculty Committee on for special services, see the Announcement of Requirements for Graduation. The requirement in General Information. If, in the opinion of the Uni­ physical education is described in further detail versity authorities, the student’s health makes it in the Announcement of General Information. The unwise for him to remain in the University, he courses offered are described in publications may be required to withdraw. made available to students by the Department of Physical Education. Cornell supports the largest intercollegiate Expenses and Self-Support athletic program in the country and belongs to the Ivy League. At Cornell, there is varsity and A detailed statement regarding fees and expenses freshman competition in the following sports: will be found in the Announcement of General baseball, basketball, crew, 150-pound crew, cross Information, a copy of which will be sent on re­ country, fencing, football, 150-pound football, quest. In brief, the student will be held, on golf, gymnastics, hockey, lacrosse, polo, rifle, registering, for the following fees each semester. sailing, squash, soccer, skiing, swimming, tennis, Tuition* $1,087.50 track, and wrestling. General Feet 312.50 An extensive intramural and informal sports program includes badminton, basketball, billiards, Total Per Term* $1,400.00 bowling, boxing, broomstick polo, cross-country, fencing, golf, hockey, horseshoes, judo, sailing, Living expenses, in addition to the above fees, skating, skiing, soccer, softball, swimming, table depend upon the student’s taste and standards tennis, touch football, track, volleyball, and and probably range upwards from $1,000 a term. wrestling. Under this program 1,556 contests in Thus, for the school year of nine months, a total twenty sports among 651 teams organized into of about $4,800 is needed. Clothing, transporta­ sixty-five leagues were held during the fall, winter, tion, and fraternity dues are not included. and spring of 1970-71. More than 10,000 partici­ The student who wishes to be partially self- pants were involved. supporting can ordinarily earn his room or his Hotel students field a number of teams repre­ meals, reducing the school-year budget to $3,400 senting the School for intramural competition on or $3,500. Many earn more, but the sacrifice of the campus, and most appear individually at one time and energy and the drain of classroom work time or another on interfraternity or interdormitory are heavy, especially the first year. Savings from teams. summer earnings range from about $500 to $1,200. Self-supporting students may also apply Health Services and Medical Care for loans and for scholarships. Health services and medical care for students are centered in two Cornell facilities: the Gannett Scholarships and Other Aids Medical Clinic (out-patient department), 10 Cen­ tral Avenue, and the Sage Infirmary, Sage Place Many students displaying real promise and (entrance on East Seneca Street between Stewart ability simply cannot meet their financial obliga­ Avenue and Schuyler Place). Students are en­ tions without substantial scholarship assistance. titled to unlimited visits at the Clinic (appoint­ The veteran is likely to find it necessary to sup­ ments with individual doctors at the Clinic may plement his G.l. aid. The School of Hotel Admin­ be made, if desired, by calling or coming in per­ istration has developed considerable financial aid son; an acutely ill student will be seen promptly and loan resources so that many worthwhile whether he has an appointment or not). young people can count on assistance. Attention Emergency Service: Students who need medi­ is called to the fact, however, that the School can cal attention during the hours the Clinic is closed, only supplement personal resources. may go to Sage Infirmary. If an accident or Financial aid is available from the general serious illness occurs, the physician on Emer­ scholarship fund of the University and a number gency Service may be reached by calling of Hotel School scholarships. Aid is available 256-3493 during Clinic hours or 256-6962 after through work opportunities in the Statler Inn and Clinic hours. Club, on the campus, and in the community. The Students are also entitled to laboratory and loan funds of the Cornell Society of Hotelmen, x-ray examinations indicated for diagnosis and the Guiteau Fund, and other organizations are treatment, hospitalization in the Sage Infirmary also available. with medical care for a maximum of fourteen * Tuition and fees may be changed by the Board of days each term, and emergency surgical care. Trustees to take effect at any time without previous The cost of these services is covered in the notice. General Fee. t The General Fee contributes toward the services On a voluntary basis, insurance is available given by the libraries, the student unions, the Gannett to supplement the services provided by the Gen­ Clinic and Sage Infirmary; it also pays part of the eral Fee. For further details, including charges costs of laboratory courses, general administration, physical recreation, and student activities. For infor­ Food safety is stressed by Professor Clinton Rappole, mation about other fees, methods of payment, and who instructs courses in sanitation and also automobile regulations, see the Announcement of in quantity food preparation. General Information. 28 Scholarships and Other Aids

Applications The Harris, Kerr, Forster & Company Scholarship, established by the firm of accountants of that New Students name, is supported by an annual grant of $500, A new student seeking scholarship aid through and is awarded to worthy students of promise in any of the scholarships awarded by Cornell Uni­ the accounting field. versity listed below may become an applicant The Needham and Grohmann Scholarship, estab­ by filing a single application on a blank obtain­ lished in 1933 by the advertising agency of that able on request from the University Office of name, entitles the holder to $500 a year, and Admissions. The application is handled through recognizes particularly scholarship in hotel ad­ the College Scholarship Service, which centrally vertising. processes scholarship applications for a large The A. E. Stouffer Scholarship, established by the number of universities so that information pro­ Stouffer Corporation, operators of the Stouffer vided for Cornell is available for use by all other participating institutions as well. His application Restaurants in , , Philadelphia, then becomes valid for any scholarship open to , New York, and Chicago, entitles the Cornell students generally, for any scholarship holder to the income available from the A. E. awarded by the School of Hotel Administration, Stouffer Scholarship Fund of $5,200 and recog­ and for such scholarships at other institutions as nizes particularly scholarship in subjects related he may indicate. to restaurant operation. The formal application is due at Cornell not The New York State Hotel Association Scholar­ later than January 15 of the year of admission. ship, supported by subscriptions from members Candidates must take the Scholastic Aptitude of that association, provides stipends of varying Tests not later than the January sittings. amounts. In the award, preference is given to In the awards, consideration is given to the residents of New York State. financial situation of the student and his family The Partridge Club Scholarship, established by and to his academic ability as evidenced by his the Partridge Club of New York, Inc., is supported preparatory school record, his scholastic aptitude by an annual grant of $600. The award is open to test scores, and the interview. a needy student who is a citizen of the United Prospective students are eligible also for a States and a resident of metropolitan New York. number of scholarships awarded by non-Cornell agencies. Some of them are described on p. The Thomas L. Bland Scholarship, consisting of 33. the income available from a bequest of $10,000, New York State offers various types of financial is given to a “deserving and needful person,” assistance to qualified college students who are preference being given to residents of the late State residents. Information may be obtained by Mr. Bland's native state of North Carolina. writing to the Regents Examination and Scholar­ The F. and M. Schaefer Scholarship was estab­ ship Center, New York State Education Depart­ lished in 1940 by an endowment of $12,500 as a ment, Albany, New York 12201. memorial to Frederick and Maximilian Schaefer, Continuing Students founders in 1842 of the F. and M. Schaefer Brew­ ing Company. In making the award, preference is A student already enrolled in the School may given, where equitable, to students from New obtain scholarship application blanks at the England or the Middle Atlantic states. School office. In making the award to a continuing student, consideration is given to need as evi­ The Ralph Hitz Memorial Scholarship is supported denced by the family’s financial situation and by by an endowment of $10,000 contributed by his the student’s scholastic record as well as his friends to honor the memory of the late Ralph overall promise. Hitz, founder of the National Hotel Management Company. Scholarships Awarded by the School The Herbert L. Grimm Memorial Scholarship con­ sists of the income from an endowment of ap­ The Laventhol Krekstein Horwath & Horwath proximately $3,000 contributed by the friends of Scholarship, endowed by the original firm of Hor­ the late Mr. Grimm through the Pennsylvania wath & Horwath as the School’s first scholarship, Hotels Association, of which he was for many now adds to the income on the endowment an years an active member. amount to bring the annual total available to $1,500. The Albert Pick Hotels and Motels Scholarship is supported by an annual donation of $500 from The New Jersey State Hotel Association Scholar­ Albert Pick, Jr., president of the Pick Hotels ships are supported by an annual grant of $400 Corporation, Chicago, Illinois. from the New Jersey State Hotel Association. In the award, preference is given to residents of New The Koehl, Landis, and Landan Scholarship is an Jersey. annual grant of $250 donated by the advertising firm of that name. The Pennsylvania Hotels Association Scholarship, established in 1933, entitles the holder up to $500 The Duncan Hines Foundation Scholarships are a year. In the award, preference is given to resi­ grants of $1,000 donated by the trustees of the dents of Pennsylvania. Duncan Hines Foundation, for the benefit of stu­ Scholarships and Other Aids 29

dents “engaged in special studies in foods, food The Thomas Phelps Jones Memorial Scholarship, values, dietetics, culinary arts, and similar sub­ sponsored by the Food Service Executives Asso­ jects.” ciation in memory of their distinguished former The John Sherry Scholarship was established in member, Mr. Thomas Phelps Jones of Boston, recognition of Mr. Sherry’s many years of volun­ carries an annual grant of $500. tary service on the faculty. The Howard Johnson Scholarships, initiated in The Anheuser-Busch Scholarships, supported by 1955, are maintained by annual grants from the an annual donation of $2,500, are awarded on the Howard D. Johnson Company. The scholarships basis of academic excellence, financial need, and carry a stipend of $500 and are awarded on the leadership qualities. basis of promise and need, with preference to those interested in restaurant work. The Lucius M. Boomer Scholarship, representing the royalties of Mr. Boomer’s book, Hotel Man­ The National Association of Hotel and Restaurant agement, is available through the generosity of Meat Purveyors Scholarship, awarded on the Mrs. Boomer for award to students from Norway, basis of need and without regard to race, religion, her native country. or national descent, provides $250 annually. The Frank A. McKowne Scholarship, originally The Hilton Hotels International Scholarship of established by the School itself in memory of Mr. $2,000 was established by Conrad N. Hilton to be McKowne and in recognition of his many years awarded each year to outstanding foreign stu­ of service as chairman of the Committee on Edu­ dents whose scholastic record and personal cation of the American Hotel Association, was character and attributes make them worthy of endowed in 1952 by the Statler Foundation, of recognition. which he was for many years a trustee. Grants The H. B. Meek Scholarship was initiated by E. are made according to need in amounts of up to Lysle Aschaffenburg, who solicited contributions $1,500 a year. from friends and alumni. The McCormick and Company Scholarship is sup­ The Scholarship of the New York City Chapter, ported by an annual grant of $600 from Mc­ Cornell Society of Hotelmen, is maintained by Cormick and Company of Baltimore. It is awarded contributions from members of the Chapter. In to students in need of financial assistance who, the award, preference is given to candidates from in respect to superior character, interest, and the metropolitan New York area. scholarship, give evidence of being worthy re­ cipients. The Scholarship of the Philadelphia Chapter, Cor­ nell Society of Hotelmen, is maintained by con­ The Hotel Association of New York City Memorial tributions from members of the Chapter. Prefer­ Scholarships, established by that association as ence is given to candidates from the Philadelphia memorials to its deceased members, are sup­ area. ported by annual grants of $1,000. The awards are open to needy and worthy students from the The Georges and Marian St. Laurent Scholarship area of metropolitan New York. Preference is is the gift of Mr. and Mrs. St. Laurent. This given to children of hotel workers. scholarship is open to undergraduate men and women who have completed at least one term The Ellsworth Milton Statler Scholarships were in residence. established by the Statler Foundation in mem­ ory of the founder of Hotels Statler Company, The John Courtney Memorial Scholarship was who was the donor, through the Foundation, of established by the Cornell Society of Hotelmen, Statler Hall. The scholarships are awarded to the organization of the alumni of the School of promising needy students and carry an annual Hotel Administration, in memory of John Court­ stipend of $1,500 to $2,500 each, according to ney, a member of the School’s first graduating the need. class, a long-time member of its faculty, and secretary of the Society from its founding in The William W. Malleson Scholarship was estab­ 1928 to his death in 1957. Members of the Society lished in recognition of the voluntary service on and friends have raised a fund of $10,000. the faculty of William W. Malleson, Jr., of Skytop Lodge, Pennsylvania. The Club Managers Association Scholarship is supported by annual donations in varying amounts The Pittenger Scholarship was created from a from the Club Managers Association of America. bequest of $3,000 by the late George W. Pittenger, for many years an officer of the American Hotel The Grossinger Scholarships, established in trib ­ Association. The award is open to a worthy ute to Mrs. Jennie Grossinger, are supported by student from Switzerland. annual grants of $250 each from Mrs. Grossing- er’s son Paul '36, and from the Grossinger Hotel. The Callis Scholarship, initiated through the gen­ erosity of Mr. H. B. Callis, long-time friend of The Pleasant Valley Wine Company Grant is sup­ the School, in the name of his two sons, E. C. ported by an annual contribution of $1,000 for Callis ’42, and H. B. Callis, Jr. ’49, is supported worthy students of the School of Hotel Admin­ by the income from an endowment of over istration, with preferences given to those who are $ 10,000. employed at the Statler Inn. 30 Scholarships and Other Aids

The United States Brewers Association Scholar­ ticularly recognizes interest and scholarship in ships, which are granted in varying amounts the field of convention hotel operation. Preference according to need and merit, have been main­ is given to members of minority groups. tained by annual grants from the United States The Loew’s Hotels Scholarship was initiated Brewers Association, Inc. through the generosity of Mr. Preston Robert The I.T.T.-Sheraton Corporation of America Schol­ Tisch, president of Loew’s Hotels, Inc., and rep­ arship represents a contribution of $250 for each resents an annual grant of $500. graduate of the School of Hotel Administration who takes employment with that company during The Saga Food Service Scholarship is supported by an annual gift of $1,000 from that company the previous year. to assist in the formal education and training of The Corning Glass Works Foundation Scholar­ young men for the food service industry. ships, originally established in 1960, have now been endowed through a Centennial Campaign The Hilton Hotels Corporation Scholarship is an gift and are awarded on the basis of merit and annual gift of $1,000 to be awarded to an out­ need. standing student, a citizen of the United States, entering his third or fourth year in the School, The Scholarship of the Washington Chapter, Cor­ whose scholastic record and personal character nell Society of Hotelmen was initiated by con­ and attributes make him worthy of recognition. tributions from members of the Chapter. In the award, preference is given to candidates from The Movenpick Scholarship, an annual gift of the Washington area. $500, was given by Mr. Ueli Prager, president of Movenpick, Ltd., a Zurich restaurant chain. The The Taylor Foundation Scholarships are provided scholarship will be given to a Swiss student by the Taylor Scholarship Foundation, established who demonstrates financial need and academic and directed during his lifetime by the late S. promise. Gregory Taylor, former president of the Hotel St. Moritz in New York City, and later directed The Dorothy and Charles Sayles Grant-in-Aid is by his brother, Charles G. Taylor, and presently open to a needy and promising hotel student who by the latter’s widow, Marica A. Taylor. Awards has completed at least one term in the School are made to outstanding students on the basis of of Hotel Administration. scholarly achievement, evidence of high moral The Sky Chefs Scholarship was established by a character, promise of leadership in the hotel and grant of $1,000 to be awarded to a needy student restaurant field, and financial need. Awards up with some preference for a future in the restau­ to a maximum of $3,000 annually are determined rant and food industry. by the individual applicant’s resources and needs. All students accepted by or currently enrolled in The Merle Marcus Memorial Scholarship is an the School of Hotel Administration at Cornell are annual donation of $100 in memory of a deceased eligible, but preference is given to those of Greek member of the Southern California Chapter of descent. Hotel Sales Management Association. The National Distillers Products Scholarship is The Lewis Goldstein Memorial Scholarship was supported by an annual grant of $1,000 from the established by the National Fisheries Institute in National Distillers Products Company. the name of its late president by a grant of $500. The Banquet Managers Guild Scholarship is main­ In the award, preference will be given to a stu­ tained by a grant of $2,000 to be awarded over dent engaged in work with fishery products. four years. The Merle Key Guertin Scholarship was estab­ The Cornell Society of Hotelmen Memorial Schol­ lished with an initial grant of $1,000 by members arship has been established by individual sub­ of the -Best Eastern Motel Associ­ scriptions and a grant of $5,000 from the Society ation in honor of the founder of that nationwide as a continuing memorial to deceased alumni and referral organization. The scholarship is open to friends of the School of Hotel Administration, a junior particularly interested in following a ca­ currently including Isabelle Anderson, Joan An­ reer in the motel and motor hotel field. thony, Frederick Ashe, Leslie Bentley, Robert The Max and Ethel Maiamut Foundation Award Buell, Morgan R. Cary, Charles Christoph, Walter was established by Lewis ’49 and Gary P. Maia­ Clist, Jr., John M. Crandall, Russell T. Downs, mut ’54 in honor of their parents. The annual Clark Fountain, Ernest Henderson, E. Charles award of $250 is available to a resident of New Jackson, C. Frederick Kellogg, Jr., Albert E. Jersey. Koehl, Edgar A. Kudlich, William H. Lodge, Robert E. Love, John J. Lynch, H. Alexander MacLennan, The Paul T. Kilborn Memorial Scholarship was Curtis Mosso, Jess B. Neuhauser, James L. New­ established in memory of Mr. Kilborn, a leader comb, Bruce Parlette, Karl F. Perry, Clifford in the hotel industry throughout his life, and is Reulein, Eben S. Reynolds, and Raymond maintained by an annual gift of $750 from his son Williams. and daughter-in-law, Paul ’50 and Justine Kilborn. In keeping with Mr. Kilborn’s practice of sponsor- The Howe Folding Furniture Scholarship, estab­ lished by the manufacturng firm of that name, is Professor David Dunn outlines lood cost control supported by an annual grant of $500 and par­ lactors to a class in advanced accounting. mmm 32 Scholarships and Other Aids

ing immigrants to this country, the award is to be The Paul Masson Vineyards Scholarship is to be made to a needy foreign student who might awarded to worthy students whose scholastic otherwise be unable to attend Cornell University. records and personal attributes give promise of future achievement. The Marriott Corporation Scholarship Grant was established by a grant of $500 to assist worthy The Hospital Food Administrators Association students in meeting their expenses. Scholarship was established by a donation to the School of $500 representing honoraria due speak­ The Lillian Sackheim Erlich Memorial Scholarship ers at a Hospital Food Administrators Association was established by the John C. O'Donnell family workshop. in memory of Mrs. O’Donnell’s mother for a de­ serving student of the School of Hotel Admin­ Winegardner-Hammons Operations Inc. Scholar­ istration, with preference to be given to those ship was established by a gift of $500 to be whose residence is either Buffalo, New York, or awarded to a student with a demonstrated interest , Texas. in innkeeping. The firm owns and operates Holi­ day Inn franchises. The Donald M. Biles Scholarship was established in recognition of the voluntary service on the The American Hotel & Motel Association Scholar­ faculty of Mr. Donald M. Biles of Skytop Lodge, ship of $500 provides financial aid to needy Pennsylvania. Preference will be given to students students of the School of Hotel Administration. expressing an interest in resort management. The A. L. Mathias Scholarship was established by The Dubois Chemicals Scholarship provides an George D. Mathias ’58, in honor of his father and annual gift of $500 for award to a student of the is to be awarded to worthy students in the School. School of Hotel Administration. The Host International Scholarship was initiated by a gift of $1,000 to be used for scholarship aid The Edwin S. Weber Sr. Scholarship was estab­ at the discretion of the Dean of the School. lished by Edwin S. Weber, Jr., in honor of his father. Preference will be given to the sons and The Nevele Country Club Scholarship, an unre­ daughters of United Fruit and A & W International stricted gift of $500 from Charles A Slutsky, is to employees and those of the Standard Oil Com­ be awarded at the discretion of the Dean of the pany of New Jersey. School. The Greyhound Food Management Scholarship The Western International Hotels Hard Corps was initiated with an unrestricted donation of Scholarship provides financial assistance to stu­ $1,000 from Greyhound Food Management, Inc., dents who are interested in actual hotel man­ Henry A. Montague, president. agement. The Dewey MacLain Scholarship was established Nestle’s Catering Service Scholarship, an annual by the will of Mr. MacLain for scholarship to gift of $1,000 is available to students from Aus­ needy and deserving students in the School of tralia in the School of Hotel Administration. Hotel Adminstration. Mr. MacLain, a Negro waiter The Richard Bradham Memorial Fund was estab­ and bartender, bequeathed his entire estate of lished in 1964 by Superior Motels, Inc., to en­ over $100,000 to the School for this purpose. courage undergraduate students to prepare them­ selves for careers in the motel management field. The Barney L. Allis Memorial Scholarship, sup­ Scholarships provide an award of $200 annually. ported by funds to be provided annually by Mr. and Mrs. Philip Pistilli, formerly of the Hotel The Metropolitan Club Managers Association Muehlebach in Kansas City, Missouri, was estab­ Scholarship of $500 is to be awarded to a student lished in memory of the long-time proprietor of from the metropolitan New York area with an that famous hotel. interest in club management. The Mrs. Edmund Ezra Day Scholarship was es­ The Schenley Affiliated Brands Corporation Schol­ tablished by Brooke Inns, Inc.—John A. Brooke arships are supported by annual grants of $2,500 '57, president; David L. Brooke ’50, vice president to be awarded to four or five seniors each year. — in honor of the widow of the fifth president of The Alice Seidler Statler Scholarship Fund was Cornell University. It is to be awarded to needy established by the will of the widow of Ellsworth students who contribute to the best of their ability Milton Statler to provide scholarships to assist to their own support. deserving students to receive their education in The Sonnabend Scholarship was established in the Cornell University School of Hotel Adminis­ memory of Mr. A. M. Sonnabend, founder of the tration. Hotel Corporation of America. In the award pref­ The Leonora and Oscar Greene Scholarship was erence will be given to members of minority races initiated with a gift of $500 for award to deserving and to sons and daughters of employees of the students in the School of Hotel Administration. Sonesta International Hotels Corporation. The Rockresorts Scholarship fund provides $1,250 The Sonesta International Hotels Corporation annually toward the study expenses and travel Scholarship initiated by a donation of $1,000 will costs of one student. Rockresorts, controlled by recognize members of minority races and sons Laurance S. Rockefeller, is owned in part by and daughters of employees of that corporation. Eastern Airlines. Scholarships and Other Aids 33

The Conrad N. Hilton Scholarship represents an award depending on the need for financial as­ endowment from the founder of Hilton Hotels sistance and the amount of funds available for Corporation, the income from which will be used scholarship purposes. Deadline for receipt of to assist qualified, needy students in the School applications is March 1. For information and of Hotel Administration. applications contact Food Service Executives As­ sociation, Inc., 815 Anthony Wayne Bank Build­ Scholarships Awarded by ing, Fort Wayne, Indiana 46802. Other Agencies Grants and Assistantships The following scholarships, open to students or prospective students in the School of Hotel Ad­ In addition to the scholarships named above, ministration at Cornell University, are awarded Hotel students are eligible for the general Uni­ by the agencies indicated. The special proce­ versity scholarships (see the section above con­ dures for applying should be noted. cerning application for the various scholarships). These include the Cornell National Scholarships, The Adrian Phillips Scholarship was established carrying ranging values, the University Under­ by the Hotel Sales Management Association to graduate Scholarships, and the State of New honor Mr. Phillips, their first Executive Vice York Scholarships, open to New York State resi­ President, who conducted a course in hotel sales dents. promotion at Cornell University for twenty-five years. The scholarships, administered by a Board of Trustees who are past presidents of the As­ Loans sociation, are open to sophomore or junior mem­ Loans to promising students in need of assistance bers of the Cornell Chapter of Hotel Sales Man­ have been made possible by gifts to the Uni­ agement Association for award during their versity. It is a general policy to grant loans only junior or senior years. Information and applica­ to students who have completed at least one term tions may be obtained from the student chapter at Cornell. Application should be made at the president at Statler Hall, Cornell University, Office of Scholarships and Financial Aid, Day Ithaca, New York 14850. Hall. The H. J. Heinz Company will present each year Short-term loans in small amounts may be to qualified students finishing their freshman arranged through the secretary of the Cornell year in courses of study leading to degrees in Society of Hotelmen, Statler Hall W-104. institutional food service management five schol­ Ye Hosts, recognition society of the School of arships of $1,500 each, payable at $500 per year Hotel Administration, also has established a loan over a three-year period; and also matching fund for students in need of temporary financial payments for summer employment up to $500 a assistance. year following the freshman, sophomore, and The Raymond M. Cantwell Loan Fund was estab­ junior years. Applicants will be judged on scho­ lished by Mr. Cantwell ’52, with a check of $1,500 lastic ability, aptitude and interest in the food he received as winner of an Idea Bank Contest service field, leadership, character, professional conducted by Admiral Sales Corporation. The potential, and financial need. Applications should money is available on easy terms. be filed not later than March 31 with Dr. Chester G. Hall, Director of Education, National Restau­ The Barney L. Allis-Louis and Dorothy Kovitz rant Association, 1530 Lake Shore Drive, Chicago, Scholarship Loan Fund was established by Dr. Illinois 60610. and Mrs. Louis Kovitz and Mrs. Susi Allis Kohan, relatives of one of America's distinguished hotel The Arthur L. Roberts Memorial Scholarship men, as a lasting and fitting tribute to the mem­ Fund was established in memory of the late ory of Barney L. Allis, long-time proprietor of the Arthur L. Roberts, who for many years was one Hotel Muehlebach in Kansas City, Missouri. of the country’s outstanding hotelmen. The schol­ arship, awarded to a student enrolled in the The Dr. V. Allen Christian Student Loan Fund School of Hotel Administration at Cornell, will was established with an initial gift of $1,000 from provide a maximum of $2,000 per year for four Professor V. A. Christian in memory of his father. years. This award is open to applicants who are Loans are to be made to worthy students in the residents of the state of Minnesota, or to a child School of Hotel Administration who are in need or grandchild of a former employee of Mr. Roberts of funds for a short period of time. or of the Arthur L. Roberts Hotel Company. The Grohmann Scholarship and Loan Fund in the Awards are made by a selection committee ap­ initial amount of $25,000 was established by the pointed by the trustees of the fund. H. Victor Grohmann family for worthy and needy Food Service Executive Association Scholarship undergraduate or entering Cornell University stu­ Grants for the purpose of assisting deserving dents. Loans are to be made on a short term individuals to receive food service management basis at no interest, preference to be given to training beyond the high school level must be students in the School of Hotel Administration, applied for through a chartered branch of that varsity athletes, fraternity men, sorority women, organization. Grants are in amounts of not less and foreign students. than $250 nor more than $500, the amount of the

Description of Courses

Except for some general University courses regularly Union-Management Relations. (Hotel Administration taken by students in the School of Hotel Administra­ 114.) Credit two hours. Hotel elective. Open to tion and included in the list for their convenience, all upperclassmen and graduates. Prerequisite, Hotel Ad­ the courses described herein are arranged and given m inistration 113. Mr. Witzky. by the Hotel School faculty especially for hotel stu­ Development of the trade union movement in the dents; in many cases they are taught by active hotel United States, with emphasis on unions active in the or restaurant executives. Many other courses are open hospitality industry. The government's role in union- as electives to hotel students: courses in the sciences; management relationship is explored. Case studies in communication, language, and literature; in eco­ are used to analyze the intricacies of collective bar­ nomics, history, and government; in music, aesthetics, gaining, grievance procedures, mediation, and con­ and philosophy; in engineering, architecture, medi­ ciliation. cine, and law. For full information regarding these Human Relations. (Hotel Administration 115.) Credit latter offerings reference may be made to the An­ nouncements of the other colleges and schools of two hours. Hotel elective. Open to upperclassmen and the University. graduates. Prerequisite, Hotel Administration 114. Mr. Witzky. The problems faced by the supervisor and the execu­ tive in managing the human element in the hotel and Management restaurant field. Designed to give the student insight into the varied social and psychological factors pres­ Human Resources ent in any employer-employee relationship. Organizational Behavior. (Hotel Administration 100.) Development of Training Programs. (Hotel Admin­ Credit two hours. Open only to students outside istration 116.) Credit two hours. Hotel elective. Open the School of Hotel Administration. Assistant Profes­ to upperclassmen and graduates. Prerequisite, Hotel sor Dermody. Administration 113. Mr. Witzky. Relation of current research in the behavioral sciences The development of training programs for employees to practical problems of business as developed from and management. Thoroughly explores the construc­ actual cases. Particular emphasis will be placed on tion and implementation of training programs and leadership effectiveness and employee productivity. methods through case histories.

Psychology. (Hotel Administration 110.) Credit three Seminar in Organizational Behavior and Administra­ hours. Required. tion. (Hotel Administration 117 and 118.) Credit two A terminal course in basic psychological principles hours each term. Hotel elective. Open to juniors and designed to develop in the student an awareness of seniors only. Assistant Professor Dermody. the psychological aspects of many hotel manage­ Relation of current research in the behavioral sci­ ment functions and to demonstrate the application ences to practical problems of business as developed of psychological principles to these functions. Covers from actual cases. Particular emphasis will be placed all areas of general psychology. on leadership effectiveness and employee productiv­ ity. Each course participant will be responsible for an Personnel Management. (Hotel Administration 113.) in-depth research project related to the subject matter Credit three hours. Required. Prerequisite, Hotel Ad­ of the course. ministration 110 or the equivalent. Assistant Pro­ fessor Dermody. General Management A practical oriented approach to personnel manage­ ment, including an introduction to organizational be­ Introductory Management. (Hotel Adminiitration 120.) havior, the selection and placement of personnel, Credit one hour. Required. the role of supervision, performance appraisal, wage A survey of the hospitality industry in today’s econ­ and salary administration, employee motivation and omy. Emphasis on industry growth and development, union-management relations. Class discussion is based management problems, and principles of hotel, motel, on case studies drawn from industry. and restaurant management. Laboratory exercises provide practical experience Professor Richard Moore instructs a class in Fortran, in the various departments of Statler Inn, the School’s the computer language. practice laboratory. 36 Management

Analysis of Hotel Operation. (Hotel Administration Advertising and Public Relations. (Hotel Administra­ 123.) Credit two hours. Hotel elective. Mr. Witzky. tion 135.) Credit two hours. Hotel elective. Open to The management, analysis, and control of direct and upperclassmen and graduates. Fall term. Professors indirect costs in operations; measuring management Grohmann, Recknagel, and staff. effectiveness, developing patterns of management, Fundamentals of advertising, publicity, public relations master control charts and checklists; payroll and and direct mail promotion and the part each plays in budgetary control, work simplification; long-range a coordinated business promotion program for various planning; executive reports; profitably managing cre­ types of hotels and restaurants. The lectures and ativity and change in organizations. demonstrations also illustrate the mechanical pro­ cesses of producing promotional material, giving stu­ Resort Management. (Hotel Administration 124.) dents a working knowledge of the advantages and Credit one hour. Hotel elective. Mr. Biles. disadvantages of each process. A lecture course in the operation of the resort hotel. Consideration is given to the promotion of business, Sales and Sales Promotion. (Hotel Administration to the provision of services, to the operation of the 136.) Credit two hours. Hotel elective. Prerequisite, dining room, to the entertainment of the guest, and to Hotel Administration 135. Spring term. Messrs. Berk- the selection, training, and direction of the employed man, Dorf, Grice, and Morton. staff. Resorts of the various types, seasons, and eco­ Application of sales promotion methods to soliciting nomic levels are considered. and servicing group business in hotels, such as con­ Management Lectures. (Hotel Administration 125.) ventions, company meetings, and organized tours. Credit one hour. Hotel elective. Open to all classes. Basic elements of marketing will be positioned in May be taken for credit each semester. Under the the total marketing concept in the final weeks of direction of Professor Beck. the course. A series of lectures given by nonresident speakers Sales Communication. (Hotel Administration 137.) prominent in the hotel, restaurant, and allied fields. Credit two hours. Hotel elective. Prerequisite, Hotel Franchising in the Hospitality Industry. (Hotel Ad­ Administration 133 and 135. Professor Recknagel. ministration 127.) Credit two hours. Hotel elective. A seminar course designed to integrate promotional A course designed to cover the specific steps in­ media with the merchandising of hotels and restau­ volved in developing a franchise operation from the rants in specific geographical areas through the use viewpoint of both the franchisor and the franchisee. of case studies. Feasibility studies, real estate, plans and project costs, Seminar in Advertising and Public Relations. (Hotel financing, project analysis, corporate structure, and Administration 138.) Credit two hours. Hotel elective. operations are some of the topics to be studied. Open to seniors and graduates. Prerequisite, Hotel Management Principles. (Hotel Administration 128.) Administration 135. Professor Grohmann. Credit two hours. Hotel elective. Open to seniors and A seminar course dealing principally with case his­ graduate students only. Prerequisite, Hotel Administra­ tories of the advertising, publicity, business promo­ tion 114 or equivalent and permission of the instruc­ tion, and public relations of hotels, resorts, restau­ tor. Associate Professor Gaurnier. rants, and national travel attractions. Students analyze A seminar course designed to examine management the problems involved and submit reports. processes, concepts, and principles; and to improve Seminar in Marketing. (Hotel Administration 139.) personal competence in decision making, problem solving, and communication. Each student prepares a Credit two hours. Hotel elective. Prerequisite, Hotel A dm inistration 136. comprehensive analytical report, based on previous The course deals with the case histories of sales, work, for class discussion and analysis. Sufficient time is given during the first few weeks of the course group sales, and the overall marketing problems of hotels, resort properties, and travel attractions. to discuss management principles and concepts and thus give the student an understanding of the type of report he is to prepare. Information Systems Seminar in Franchising. (Hotel Administration 129.) Information Systems I. (Hotel Administration 140.) Credit two hours. Hotel elective. Prerequisite, Hotel Credit three hours. Required. Associate Professor Adm inistration 127. Chase. The focus of this advanced course in franchising An introduction to information systems and computing study is upon analysis and project development. machines. Students learn key-punching and program­ ming skills for application to selected business prob­ Marketing lems. Use of preprogrammed routines augments and Principles of Marketing. (Hotel Administration 133.) extends the student's own work. Programs are exe­ Credit two hours. Hotel elective. Associate Professor cuted on the University's or the School’s computer. Kaven. Fundamentals of Computers. (Hotel Administration Deals with the principles of marketing with special emphasis on the marketing of services. The course 145.) Credit three hours. Hotel elective. No pre­ combines text, readings, and cases. requisites. (For students who matriculated prior to September 1970, this course will satisfy three hours Tourism. (Hotel Administration 134.) Credit two of Hotel Engineering.) Assistant Professor Moore. hours. Hotel elective. An introduction to computing machinery. Students Given by a representative of one of the large travel learn elementary FORTRAN IV in the first part of and tour directing organizations. Deals with the vol­ the course. The rest of the term is devoted to appli­ ume and dollar value of foreign and domestic tourist and business travel, the areas and groups who con­ cation of programming drills and to problems within stitute the source of tourist business, the attractions the hospitality industry. Problems and programs are that draw them, the conveyances and routings they executed on the University’s computing machine (360- use, and the matters of rates, foreign exchange, and 65) or the School of Hotel Administration’s Century passport and health requirements. 100 . Financial Management 37

Seminar in Hospitality Simulation Exercises. (Hotel Financial Management. (Hotel Administration 200.) Administration 146.) Credit three hours. Hotel elec­ Credit two hours. Not open to Hotel students. tive. Given upon demand to qualified seniors. Prerequi­ A survey course covering accounting principles, finan­ site, Hotel Administration 145 or a basic course in cial statement analysis, and income and payroll taxes. machine language and introduction to programming. The course is designed for the student who desires Permission of instructor is required prior to regis­ a general knowledge of the language of business and tration. finance. May be taken with Hotel Administration 223 to include the investment aspects of financial man­ Directed Studies agement. Directed Studies in Hotel Management. (Hotel Ad­ Required Courses ministration 180.) Credit two, three, or four hours. Hotel elective. Open to a limited number of seniors Accounting. (Hotel Administration 211.) Credit three in hotel administration. Those wishing to register hours. Required. should consult the instructor during the preceding Provides an introduction to the principles of general semester to obtain permission to enroll and to confer accounting. Practice includes elementary problems regarding problems chosen for special study. Hours developing the theory of accounts. Emphasis is placed to be arranged. Professor Beck. on the adjusting journal entries, the work sheet, financial statements, special journals, the operation Graduate Level Directed Studies. (Hotel Adminis­ of control accounts, and the voucher register. tration 190.) Credit to be arranged. Open to graduate students in hotel administration only. Hospitality Accounting. (Hotel Administration 212.) Designed specifically for graduate students working Credit three hours. Required. Prerequisite, Hotel Ad­ on theses or other research projects. Any member ministration 211 or the equivalent. of the Graduate Faculty of the School of Hotel Ad­ A course designed to expose the students to the ministration, upon consultation with the student, may accounting systems to be found operative in hotels, be selected to direct a particular problem of special motels, and restaurants, as recommended by the interest to the student. American Hotel and Motel Association and the Na­ tional Restaurant Association. Among the topics con­ sidered are: hotel/motel front office accounting, control of restaurant sales, the special journals and Financial Management ledger accounts peculiar to hotel and restaurant accounting, adjusting entries, and financial statements. The entire fourth floor of the school section of Statler Hotel, eight laboratories and nine offices, is set aside Intermediate Accounting. (Hotel Administration 213.) for instruction in Financial Management. The lecture Credit three hours. Required. Prerequisite, Hotel Ad­ rooms and laboratories are furnished and equipped ministration 211 or the equivalent. with an inventory of hotel office and calculating ma­ Problems arising in the field of intermediate ac­ chinery. Hotel students also have access to a com­ counting. Practice includes problems dealing with plete set of IBM statistical machines and an NCR single-entry accounting; partnership organization, Century 615-100 computer. operation, and dissolution; corporation accounts and Graduates who plan to go into hotel and restaurant records; branch accounting for manufacturing con­ accounting and who expect eventually to become cerns; and interpretation of financial statements. candidates for admission to the examination for a Managerial Accounting. (Hotel Administration 214.) certificate as a certified public accountant in the State of New York may, by taking a special program, earn Credit three hours. Required. Prerequisites, Hotel Ad­ ministration 211, 212, and 213, or the equivalent. the certification of the School of Hotel Administration as having completed the course of study approved Deals with the generation and analysis of quantitative by the Education Department of the state of New information for the purpose of planning, control, and York. The program involves carrying a substantial load decision making by managers at various levels in of additional subjects. Students should consult with hospitality industry operations. Emphasis is placed on Professor Cladel early in their academic careers. the need for and use of timely and relevant infor­ mation as a vital tool in the management process. In Financial Management, a total of eighteen hours is required, of which fifteen hours are specifically Financial Economics. (Hotel Administration 233.) required. Courses in Financial Management chosen Credit three hours. Required. beyond the required eighteen hours may be counted An objective study of managerial and technical prob­ as Hotel electives. The recommended sequence is: lems involving numeric solutions. Special emphasis is placed upon the mathematics of finance as applied First Year to investment decisions. Students use the Cornell Fall term : Hotel Administration 211 Hotel Administration Simulation Exercise involving Spring term: Hotel Administration 212 computers during the term.

Second Year Elective Courses Fail term : Hotel Administration 213 Spring term: Hotel Administration 214 Front Office Accounting Machines in Hotels. (Hotel Fall or spring term: Hotel Administration 233 Administration 215.) Credit one hour. Hotel elective. Prerequisite, Hotel Administration 212 or permission Third Year of the instructor. One two-hour practice period per week is individually scheduled. A three-hour course in Financial Management must Students learn the operation of the NCR front-office be selected from those electives listed below to satisfy posting machine by completing a series of practical the required total of eighteen hours. exercises ranging from simple posting of charges and Instruction in Financial Management is given by credits to error correction and the night audit. Professors Chase, Cladel, Diehl, Dunn, Fisher, and Lesure and by Dr. Barrett and their assistants. Food and Beverage Control. (Hotel Administration 38 Financial Management

216.) Credit two hours. Hotel elective. Prerequisites, and graduates and to certain others by permission. Hotel Administration 211 or the equivalent and Hotel Prerequisite, Hotel Administration 212. Administration 212. Discussion of the problems encountered in distributing A study of the various systems of food and beverage the accounting and clerical work in hotels so as to control, and precost control common in the business. provide a good system of internal control. Study of Practice is offered in cost analysis, special-item con­ many actual cases on the failure of internal control trol, and adjustments to inventory; in the preparation and the analysis of the causes of the failure. Prac­ of the daily report and summary to date; and in the tical problems and actual techniques of functioning preparation of monthly food and beverage reports systems of internal control. using figures typical of a moderate-sized hotel. Fundamental Statistical Analysis and Inference. (Ho­ Auditing. (Hotel Administration 217.) Credit three tel Administration 235.) Credit three hours. Hotel hours. Hotel elective. Prerequisite, Hotel Administra­ elective. Open to juniors, seniors, and graduate tion 213. students. The work of the independent public accountant. Prac­ An introduction to the basic techniques of descriptive tice includes the preparation of audit work papers, and inductive statistics. Although substantial quan­ internal control in general, and the preparation of titative ability should be considered a prerequisite of the auditor’s report. the course, an effort will be made to avoid unduly complex mathematical aspects. The course will in­ Investment Management. (Hotel Administration 223.) clude the application of statistical methods to busi­ Credit two hours. Hotel elective. Open to juniors, ness situations, but it is also designed to provide seniors, and graduate students. the potential graduate student with varied statistical A survey of investment opportunities and the methods methodology customarily employed in connection with of analysis used by business and the individual to research papers. Among the topics covered are determine the best use of investment funds. Special frequency distributions, graphical presentations, meas­ emphasis is placed on the stock and bond markets, ures of central tendency, measures of variation, including security portfolio management. probability, sampling, hypothesis testing, linear re­ Financial Analysis and Planning - I. (Hotel Admin­ gression, and correlation. istration 224.) Credit three hours. Hotel elective. Prerequisite, Hotel Administration 211, 212, 213, 214, and 233. Directed Studies in Financial An examination of the financial statements of sev­ Management eral types of businesses in the hospitality industry. Undergraduate Research in Financial Management. The methods of analysis are discussed, including (Hotel Administration 281, 282, or 283.) Credit to be cash budgeting, forecasting of revenue and expenses, arranged. Members of the faculty. capital expenditure planning, and break-even point studies. The case study method will be used. Graduate Research in Financial Management. (Hotel Financial Analysis and Planning - II. (Hotel Admin­ Administration 291, 292, or 293.) Credit to be ar­ istration 225.) Credit three hours. Hotel elective. ranged. Members of the graduate faculty. Prerequisites, Hotel Administration 224 and permission of instructor. Suggested Courses in Finance in An introduction to the methods used to finance an enterprise, including management of assets and de­ Other Colleges termination of the uses and sources of funds. Through Many other courses in finance are open to hotel extensive use of case studies emphasizing financing students who have completed the required basic six problems in the hospitality industry, the students hours in economics. Full details regarding the others develop a basis for determining a suitable return on are given in the Announcement of the College of Arts investment. and Sciences, the Announcement ot the College of Agriculture, and the Announcement of the Graduate Tax Basis for Managerial Decisions. (Hotel Admin­ School of Business Administration. Hours and instruc­ istration 226.) Credit one hour. Hotel elective. Open tors are announced each term. to juniors, seniors, and graduate students. Prerequi­ site, Hotel Administration 211, or the equivalent. Public Finance; Resource Allocation. (Economics A discussion of the aspects of management which 335.) are influenced by the federal income tax regulations. Corporate Financial Management. (Business and The course examines the types of decisions available Public Administration 128.) to management in planning for revenues and ex­ penses. While reference to the tax forms is made, the Business Enterprise and Public Policy. (Business course is a survey rather than a technical pre­ and Public Administration 202.) sentation. Business Policy and Economic Instability. (Business Seminar in Financial Management. (Hotel Adminis­ and Public Administration 376.) tration 227.) Credit two hours. Hotel elective. Open Transportation: Rates and Regulations. (Business to seniors with permission of the instructor. and Public Administration 575.) Financial problems associated with the purchase, expansion, and construction of public housing, feed­ ing, and recreational facilities in a typical community Data Processing and Computers are studied and discussed. Phases include purchasing See Hotel Administration 140, 145, 146 on pp. 36-37. a business, planning and constructing facilities, prepa­ ration and use of special reports, private versus pub­ lic financing, bankruptcy, reorganization, consolida­ tion, and taxation. Food and Beverage Management Internal Control in Hotels. (Hotel Administration 228.) Statler Hall provides excellent facilities for instruction Credit two hours. Hotel elective. Open to seniors in all aspects of food and beverage: in the purchasing, Food and Beverage Management 39 storage, preparation, service, and merchandising of Deals with the major phases of meat, poultry, and food as well as wines and liquors. Among the facilities fish from the hotel, restaurant, club, and institutional are: (1) the “Oscar of the Waldorf” lecture room, a standpoints; nutritive value, structure and composi­ sloping-floor auditorium seating 133, equipped with a tion, sanitation, selection and purchasing, cutting, laboratory demonstration table, sink, and roll-away freezing, portion control and specifications, cooking, range; (2) two elementary food laboratories, each carving, and miscellaneous topics. Required three- accommodating twenty students and each equipped day field trip to visit purveyors in New York City with twenty stoves and twenty sinks as well as ex­ included. Estimated cost for this trip ranges between tensive stainless steel work spaces and all necessary $30 and $40. mechanical equipment; (3) a lecture demonstration area for instruction In the selection and grading of Management of a Retail Food Service Operation. meats, poultry, and fish; (4) a laboratory for cutting (Hotel Administration 314.) Credit three hours. Re­ and portioning meats, poultry, and fish, supported by quired. Assistant Professor Rappole and assistants. extensive refrigerator and freezer storage units, power Supervision of food preparation and service in Statler equipment, and testing devices; (5) a series of ex­ Inn. Student managers are responsible for the prepa­ perimental kitchens for the testing of recipes and ration and service of foods which meet an institutional procedures; (6) an especially designed blast freezing type menu for two cafeterias. The preparation of foods chamber; and (7) the practice kitchens of the Statler for dining room, private function, and banquet menus Inn where the students prepare, under instruction, the is also controlled by the student managers as they food for the various Statler Inn and Statler Club dining rotate through the various preparation units. They also rooms, which have seating totaling 1,000. guide and supervise the food preparation work of These kitchens are laid out to function both as students enrolled in Commercial Food Service Pro­ quantity food production centers and as training cen­ duction (Hotel Administration 312). Quality and cost of ters for prospective hotelmen and restaurateurs learn­ foods presented to consumers are stressed. An in­ ing food production on a large-quantity basis. The tegral part of the course involves coordination and equipment, all of commercial size and of the latest cooperation with a senior group in Food and Bev­ design, duplicated in gas and electricity, is so varied erage Management and with visiting professional that the student has the opportunity to use and to chefs. Lectures and seminars in the theory and prac­ analyze a wide range of modern kitchen appliances. tice of management accentuate the practical manage­ The student lounge kitchen is designed for the use ment experience in the laboratories. of students for their daily coffee hour and their parties and receptions. All of these laboratories are for the exclusive use Elective Courses of the School's hotel and restaurant students. They are Specialty Food Preparation. (Hotel Administration designed and equipped especially for their particular 323.) Credit three hours. Hotel elective. Prerequi­ teaching functions. sites, Hotel Administration 311 and 312 or their In Food and Beverage Management, ten hours are equivalent, and 313; Hotel Administration 711 and 712 required. Courses beyond the required ten hours may are desirable. Professor Ericson. be counted as Hotel electives. An advanced foods course which gives experience in current methods and principles of food preparation, Required Courses variety, and garnish of foods adapted to hotel and Fundamentals of Food Preparation. (Hotel Admin­ restaurant service. Special emphasis is placed upon istration 311.) Credit two hours. Required. Mr. meats, vegetables, salads, breads, cake decorating, Herrmann. hors d'oeuvres, desserts, and recipe standardization. An introduction to the fundamentals of food prepa­ Survey of Convenience Foods. (Hotel Administra­ ration with the major emphasis on the work and tion 324.) Credit two hours. Hotel elective. Pre­ responsibilities of employees who prepare food. Stu­ requisites, Hotel Administration 311, 312, 711, 712, and dents are introduced to the terminology and equip­ permission of the instructor. Associate Professor ment of food preparation work as they consider the C hristian. practices which result in quality food. Students Methods of food preservation are reviewed with spe­ receive classroom instruction with demonstrations and cial emphasis on the place of prepared foods in are able to demonstrate the principles and key points the commercial food operation. The student serves which are repeated in each class of products by and evaluates prepared hors d'oeuvres, salads, soups, preparing foods in a small quantity laboratory. entrees, desserts, and vegetables from the stand­ Commercial Food Service Production. (Hotel Ad­ points of quality, post, and menu adaptability. ministration 312.) Credit two hours. Required. Pre­ A two-day tour of convenience food restaurants and requisite, Hotel Administration 311 or the equivalent. packing plants will be conducted. Mr. Herrmann. A practice laboratory in commercial food preparation International Hotel Cuisine. (Hotel Administration in which students, under faculty and senior student 325.) Credit three hours. Hotel elective. Open to supervision, carry out all phases of food preparation upperclassmen and graduates. in operating the dining room facilities of Statler Inn. An advanced course in food preparation and service On a rotating basis, each student is assigned to the directed toward classical traditions in the culinary bake shop, pantry, range, banquet, and a cafeteria arts. Students will have an opportunity to work with serving station in order to become familiar with the outstanding visiting chefs. specific practices of each. This practice provides the Catering for Special Functions. (Hotel Administra­ student with an opportunity to utilize basic food tion 326.) Credit two hours. Hotel elective. preparation principles in a commercial, quantity food The systematic presentation of catering for special service operation. functions. Emphasis is placed on maximum sales Meat Science and Management. (Hotel Administra­ potential through use of existing facilities. Lectures tion 313.) Credit three hours. Required. Professor and demonstrations on banquet layout, menus, serv­ Wanderstock. ice, and sales. 40 Food and Beverage Management

Restaurant Management. (Hotel Administration 335.) international level, from primitive to modern. The Credit three hours. Hotel elective. Open to upper­ development of cultural patterns will be related to classmen and graduates. Associate Professor Chris­ current practices. tian. Principles of modern restaurant and food service management. Preparation for effective management Directed Studies by using case studies including such topics as the Directed Studies in Food and Beverage Management. food service employee, menu planning, food merchan­ (Hotel Administration 350.) Credit two or three hours. dising, food production standards, purchasing stand­ Hotel elective. Prerequisites, Hotel Administration 311, ards, and food control systems. 312, 313, 314, 323, 711, and 712 or perm ission of Beverage Management. (Hotel Administration 336.) the instructors. Professors Ericson and Rappole. Credit three hours. Hotel elective. Open to upper­ This course includes the development of quantity food classmen and graduates. service recipes for immediate service and for that to Includes a systematic presentation of alcoholic bev­ be refrigerated or frozen for later service. Recipes erages, their history, service, sales, and control. are first tested in small quantity preparation and Lectures, demonstrations, and field trips. tested again in the quantity food laboratory for cus­ tomer service. Emphasis is placed on food quality, Menu Planning. (Hotel Administration 337.) C redit portion control, garnishes, merchandising, and cost. one hour. Hotel elective. Professor Wanderstock. Principles of menu planning for hotels, restaurants, Directed Studies in Food and Beverage Management. clubs, and institutional service, with emphasis on (Hotel Administration 351.) Credit two or three hours. history and development, types and uses, format and Open only to graduate students with the permission production, and pricing. of the instructors. Professors Ericson and Rappole. This course includes a survey of the restaurant indus­ Managerial Aspects of Purchasing. (Hotel Adminis­ try as to its needs in convenience foods. Recipes are tration 338.) Credit two hours. Hotel elective. Open developed in small quantity and again in the quantity to junior and seniors. Associate Professor Christian. food laboratory for customer service. Emphasis is Survey of the problems of purchasing meat, fish, placed on practibility, quality, portion control, gar­ poultry, canned products, fresh and frozen produce, nishes, merchandising, and cost. dishes, and utilities. Speakers are leading managers and purveyors from the commercial food industry. In Research Methods in Foods. (Hotel Administration addition to lectures and class presentation, careful 360.) Credit to be arranged. Hotel elective. Open to study is given to the writing of a purchasing manual upperclassmen with the permission of the instructors. and to a tour of current markets. Food and Beverage Management faculty. Standard techniques for the test kitchen evaluation Specialty Food Systems. (Hotel Administration 339.) of foods and beverages, including equipment and Credit to be arranged. Hotel elective. Open to upper­ service. classmen and graduate students. Food and Beverage Management faculty. Research Methods in Foods. (Hotel Administration Systems related to the hospitality field of fast foods, 361.) Credit to be arranged. Open only to graduate hospitals, airlines, schools, industrial feeding, and students with the permission of the instructors. Food catering. and Beverage Management faculty. Standard techniques for the test kitchen evaluation Special Problems in Foods. (Hotel Administration of foods and beverages, including equipment and 345.) Credit one hour. Hotel elective. Prerequisites, service. Hotel A dm inistration 311, 312, 313, 314, 323, 711, and 712, and permission of the instructors. Professors Independent Research Projects in Food and Beverage Ericson and Wanderstock. Management. (Hotel Administration 380.) C redit to A seminar course for upperclassmen designed to be arranged. Hotel elective. Open to a limited number examine in detail various aspects of food and food of seniors in hotel administration. Those wishing to service in hotels, restaurants, clubs, and related fields. register should consult the instructor during the preceding semester to obtain permission to enroll Special Problems in Food. (Hotel Administration and to confer regarding problems chosen for special 346.) Credit one hour. Open only to graduate students study. with the permission of the instructors. Professors Ericson and Wanderstock. Independent Research Projects. (Hotel Administra­ Special emphasis is placed on current food problems tion 390.) Credit to be arranged. Open to graduate and food service in hotels, restaurants, clubs and re­ students in hotel administration only. lated fields. Designed specifically for graduate students working Educational Techniques in Food Systems. (Hotel Ad­ on theses or other research projects. Any member ministration 347.) Credit to be arranged. Hotel elec­ of the Graduate Faculty of the School of Hotel Ad­ tive. Permission of the instructor is required prior ministration, upon consultation with the student, may to enrollment. Associate Professor Christian. be selected to direct a particular problem of special Training techniques for teaching courses related to interest to the student. commercial food and food service, including bev­ erages. Related Courses in Other Colleges Food Habits and Customs. (Hotel Administration Handling and Marketing Vegetables. (Vegetable 348.) Credit to be arranged. Hotel elective. Open Crops 212.) Credit three hours. to upperclassmen with permission of the instructor. Professor Wanderstock. Economic Fruits of the World. (Pomology 301.) A course designed to examine customs, manners, Credit three hours. Permission of the instructor re­ and patterns in foods and in the culinary arts on an quired to register. Administration 41

Administration nomics 101-102 or Economics l-ll (Hotel Administra­ tion 423-424.) Professor Sherry. The administration of a hotel, motor inn, or resort A study of the formation, validity, enforcement, and property and its allied facilities and services em­ breach of contracts; the laws of principal and agent, braces a broad range of knowledge. For this reason, and employer and employee. A combination of text and the manager should be well informed in many related case material is used. The aim is to develop skill subjects in order to plan and execute the responsi­ and experience in analytical thinking as an aid and bilities of his position. Among the courses offered in tool in modern managerial technique. the School’s curriculum are law, economics, real Law as Related to Innkeeplng. (Hotel Administration estate, insurance and other subjects. An extensive selection of courses in additional areas, including 416.) Credit two hours. Hotel elective. Open to cultural courses, are provided by other colleges in upperclassmen and graduates. Best taken after Hotel the University. The student has twenty-four hours of Administration 213 and either Economics 101-102 or free electives to enable him or her to benefit from Economics l-ll (Hotel Administration 323-424.) Pro­ this wide array of courses. fessor Sherry. A study of the laws applicable to the ownership and The broad curriculum of the School of Hotel Ad­ operation of inns, hotels, motels, restaurants, and ministration enables its graduates to become admin­ other places of public hospitality. Consideration of istrators in many related fields, as the partial list of the host’s duties to guests, lodgers, boarders, tenants, alumni shown under Register of Alumni displays. invitees, licensees, and trespassers; the exclusion and Among these fields are all types of food service ad­ ejection of undesirables; liability for personal injuries ministration, including airlines, hospitals, university housing and dining, clubs, travel organizations and on and off the premises; the concept of negligence; many related activities. liability for damage or loss of property; statutory limi­ tations of liability; lien rights; concession agreements; Students enrolled in the School who look forward leases; credit and collection practices; arrest and to working in the hospital field may enroll in courses detention of wrongdoers; and miscellaneous statutes offered in Cornell’s Sloan Institute of Hospital Ad­ and administrative rules and regulations applicable ministration, which is supported by a grant of $750,000 to public houses. The material is treated from the from the Alfred P. Sloan Foundation. Complete details point of view of the executive who is responsible for of the courses are given in the Announcement of the policy and decision making. Graduate School of Business and Public Adminis­ tration. Law of Business: Business Organization, Partnerships Several graduates, most of them women, are ad­ and Corporations. (Hotel Administration 417.) Credit ministrative housekeepers in large hotel systems. To two hours. Hotel elective. Open to upperclassmen the School's regular curriculum, it is suggested that and graduates. Best taken after Hotel Administration students wishing to obtain further knowledge of tex­ 213 and either Economics 101-102 or Economics l-ll tiles add courses made available in the College of (Hotel Administration 423-424.) Professor Sherry. Human Ecology. A study of the available forms of business organiza­ During the summer, the School provides several tion, with special emphasis on general and limited short courses approved by the National Executive partnerships and corporations. Comparison of the Housekeepers' Association, which lead to professional relative advantages and disadvantages of partnerships certification by that organization. and corporations. Consideration of the use of limited partnerships in hotel and motel syndications; corpo­ rate promotion; financial devices for raising capital; Law corporate control and management, and the respective Law of Business. (Hotel Administration 413.) Credit rights, duties, and powers of officers, directors, and two hours. Required. Open to upperclassmen. Profes­ stockholders. The aim is to correlate the legal, ac­ sor Sherry. counting, taxation, and management aspects of organ­ A basic course in business law. The student is intro­ ized business enterprises. A combination of text and duced to the fundamental purposes, principles, and case material is used. processes of the law as an agency of social control and as it applies to business activities. The topics Economics treated include the origin and development of com­ mon, statutory, and constitutional law; the organization Modern Economic Society. (Economics 101.) Credit and functioning of the judicial system; rights and three hours. Required. Professors Bussmann, Fleisig, duties of individuals in regard to each other and Galenson, Staller, and assistants. society. The acquisition, ownership, and transferability Centers on the determinants of aggregate economic of property, real and personal, decedent’s estates, activity. The main areas studied are the monetary trusts, bankruptcy; and business failures will be and banking systems, the composition and fluctuations treated in some detail. A combination of text and case of national income, and the major conditions of eco­ material is used. nomic growth, all as influenced by monetary, fiscal, and other policies. Law of Business. (Hotel Administration 414.) C redit Modern Economic Society. (Economics 102.) C redit two hours. Hotel Elective. Prerequisite, Hotel Admin­ three hours. Required. Prerequisite, Economics 101. istration 413. Professor Sherry. Professors Adams, Bussmann, Hildebrand, Hohenberg, A continuation of Hotel Administration 413. The Uni­ and assistants. form Commercial Code (sales and negotiable instru­ A survey of the existing economic order, with par­ ments) will be emphasized. A combination of text and ticular emphasis on the salient characteristics of the case material is used. modern American economy. Concentration is on ex­ plaining and evaluating the operation of the price Law of Business: Contracts, Bailments, and Agency. system as it regulates production, distribution, and (Hotel Administration 415.) Credit two hours. Hotel consumption, and as it is in turn modified and in­ elective. Open to upperclassmen and graduates. Best fluenced by private organization and government taken after Hotel Administration 213 and either Eco­ policy. 42 Properties Management

Economics I* (Hotel Administration 423.) Credit houses, shopping centers, commercial buildings, three hours. Associate Professor Kaven. hotels, and motels. Survey of both macro- and microeconomic theory covering the basic concepts. The course will relate Insurance to relevant economic and business activity and will utilize current business publications as well as classi­ General Insurance. (Hotel Administration 445.) cal economic material. Credit three hours. Hotel elective. Upperclassmen and graduates. Economics II: Managerial Economics.* (Hotel Ad­ Designed to provide the student with a comprehen­ ministration 424.) Credit three hours. Associate Pro­ sive introduction to the insurance field. The emphasis fessor Kaven. is upon fire insurance, casualty insurance, and mul­ Centers upon the use of economic analysis in tiple peril policies. Such topics are covered as the formulating business decisions. The course draws law of contracts as it relates to insurance; the fire upon such concepts as demand, cost, profit, compe­ insurance policy and fire insurance forms; business tition, and pricing. In addition to text and cases, interruption, marine, burglary and crime, and liability current business publications are utilized. insurance; rates and rate making; bonds; negligence •Hotel Administration 423-424 may be substituted and torts, compensation; package policies; adjustment for Economics 101-102. of losses; and the types of insurers.

Suggested Courses in Economics in Other Directed Studies Colleges Directed Studies in Hotel Administration. (Hotel Ad­ Of the large number of courses in economics open ministration 480.) Credit two, three, or four hours. to hotel students, only those frequently taken by them Hotel elective. Open to a limited number of seniors are described here. Full details regarding the others in hotel administration. Those wishing to register are given in the Announcements of the College ol Arts should consult the instructor during the preceding and Sciences, the Announcement ol the College of semester to obtain permission to enroll and to confer Agriculture, and the Announcement ot the Graduate regarding problems chosen for special study. Hours School of Business and Public Administration. Hours to be arranged. and instructors are to be announced each term. Graduate Level Directed Studies. (Hotel Administra­ Intermediate Microeconomic Theory. (Economics 311.) tion 490.) Credit to be arranged. Open to graduate students in hotel administration only. Intermediate Macroeconomic Analysis. (Economics Designed specifically for graduate students working 312.) on thesis or other research projects. Any member of Economic History of Modern Europe. (Economics the Graduate Faculty of the School of Hotel Admin­ 322.) istration, upon consultation with the student, may be selected to direct a particular problem of special Money and Credit. (Economics 331.) interest to the student. Macroeconomic Policy. (Economics 338.) Industrial Organization. (Economics 351.) Properties Management International Trade Theory and Policy. (Economics 361.) Instruction is given in the management of hotel, motor inn, and restaurant physical facilities and in their International Monetory Theory and Policy. (Eco­ planning and design. Specialized courses are also nomics 362.) offered in food facilities planning. Statler Hall is used Economic Development and Sociopolitical Moderniza­ as a large laboratory. In addition, the building has tion. (Economics 371.) especially designed and equipped lecture rooms, two drafting rooms, and three especially equipped labora­ Economic and Business History. (Business and Pub­ tories, all used exclusively for studying, demonstrat­ lic Administration 375.) ing, and testing the mechanical equipment and Competitive Behavior and Public Policy. (Business building components typically used in hotels and and Public Administration 377.) restaurants. A variety of scale models and prints of many actual Prices. (Agricultural Economics 315.) building floor plans, guest room arrangements, dining Economics of Managerial Decisions. (Agricultural room seatings, and kitchen layouts are utilized in Economics 328.) the laboratory work on building construction and operation. Equipment includes fire fighting equipment, Economics of Wages and Employment. (Industrial full-size bathroom units, plumbing fixtures, pipe fitting and Labor Relations 241.) equipment, hot water heaters, air conditioning, fan equipment, an oil-fired boiler, motor generator sets, Real Estate alternating and direct current motors, electrical con­ trol equipment, wiring devices, meters, illumination General Survey of Real Estate. (Hotel Administration equipment, and mechanical refrigeration testing units 435.) Credit two hours. Hotel elective. Prerequisite, including compressors, condensers, and refrigeration Economics 101-102 or Hotel Administration 423-424. controls. Plans and specifications, as well as catalogs, A practical survey of the real estate field covering are used for supplementary references in hotel and the economic, legal, and technical aspects of real motel planning. estate. Lectures and problems cover interests in real The elements of interior design are included as property, liens, taxes, contracts, titles, deeds, leases, part of advanced courses in Properties Manage­ brokerage, management, and financing. An analysis ment (see 525, 526, and 527) for which the course con­ will be made of the basic investment principles under­ tent and prerequisites for enrollment are given on p. lying specific types of properties, such as apartment 43. Students may also count as free electives certain Properties Management 43

elementary courses in design offered by the Depart­ and management responsibility in working with pro­ ment of Design and Environmental Analysis of the fessional planners. College of Human Ecology. In Properties Management, a total of twelve hours is the required minimum, consisting of four three-hour Elective Courses courses. Courses in Properties Management chosen Seminar in Hotel Guest Room Design, Construction, beyond the twelve total required hours may be counted and Renovation. (Hotel Administration 525.) Credit as Hotel electives. The recommended sequence for three hours. Prerequisite, Hotel Administration 516. continuity of instruction is: A project course examining in depth the problems related to construction, renovation design, and decor Second Year of hotel guest rooms. Fall or spring term: Hotel Administration 513 Seminar in Hotel Lighting and Color. (Hotel Admin­ istration 526.) Credit three hours. Prerequisite, Hotel Third Year Administration 516. This course is offered when there Fall term : Hotel A dm inistration 515, 543 is sufficient demand. Permission of the instructor is Spring term: Hotel Administration 516 required before registering. The theory and application of light and color to hotel Third or Fourth Year and restaurant situations are examined through the Fall or spring term: Hotel Administration 517 assignment and discussion of projects.

Seminar in Hotel Planning. (Hotel Administration Fourth Year 527.) Credit three hours. Limited to seniors and Fall term : Hotel A dm inistration 525, 527, 545 graduates. Prerequisite, Hotel Administration 516. Spring term: Hotel Administration 525, 526, 528, 546 Through project assignments, the design and layout For qualified students planning to major in Prop­ for a proposed hotel, from feasibility study through erties Management, the recommended sequence may plans and specifications, are covered. Emphasis is be started in the freshman year. Department permis­ placed on site solution, floor plans, guest room lay­ sion is required. outs, and the selection and arrangement of equip­ Instruction in Properties Management is given by ment in all of the various departments. Professors Compton, Broten, and Chase and Messrs. Cole and Penner and their assistants. Seminar in Restaurant Planning. (Hotel Administra­ tion 528.) Credit three hours. Limited to seniors and Required Courses graduates. Prerequisite, Hotel Administration 516. A project course in the analysis and design of res­ Introduction to Properties Management. (Hotel Ad­ taurant properties. The critical study of existing solu­ ministration 513.) Credit three hours. Required. tions sets the design criteria for both kitchen and Basic principles of graphic communication as a man­ dining areas. These guidelines serve as the basis for agement tool for problem solving are covered in this the student work which includes general program­ course, which includes drafting fundamentals and ming, organization, spatial standards, layout, and also the interpretation of both presentation and tech­ equipment. nical drawings. Principles of site analysis and site Food Facilities Programming, Planning and Design. planning, physical plant organization, and internal (Hotel Administration 543.) Credit three hours. spatial relationships common to hotel and restaurant Lectures and laboratory deal with first-stage plan­ properties are stressed. ning, which must be done by the owner or his con­ Mechanical and Electrical Problems I and II. (Hotel sultant in the programming for any project of mass Administration 515-516.) Credit three hours each feeding. The many factors which must be programmed term. Required. Prerequisites, Hotel Administration in order to satisfy all principal objectives are out­ 513, 140, and 233. lined: site selection, market analysis, kind of opera­ Investigation of management problems associated tion, merchandising program, and surveys to deter­ with the mechanical systems of the physical plant. mine the wants and needs of patrons to be served. The major systems of water and drainage, heating, Also included are research studies to resolve menu refrigeration, air conditioning, and electricity are given requirements, to plan for the particular type of service primary emphasis. In addition, the minor systems such to be employed, to create desired atmosphere, pro­ as fire equipment, swimming pools, communications, gram functions of personnel, to plan maintenance, data processing, laundry, and housekeeping equip­ analyze administrative objectives, and to develop the ment are discussed. Throughout the course the prob­ major prospectus. Pro forma studies and feasibility lems of capital expenditures, operating costs, and research round out the coverage. repairs and maintenance are stressed. Food Facilities Equipment, Layout, and Design. (Hotel Physical Plant Planning and Construction. (Hotel Ad­ Administration 545.) Credit three hours. Hotel elec­ ministration 517.) Credit three hours. Required. Pre­ tive. Prerequisite, Hotel Administration 543 or per­ requisites, Hotel Administration 513, 140, and 233. mission of the instructor. Completion of Hotel Administration 516 is desirable, Lectures, research, and laboratory work are centered but students entering the School during the spring in the student’s project thesis. Each student programs, term with advanced standing, or other qualified non­ plans, and develops a complete project. This involves hotel students, may register in this course with the study: (1) to research the project program and draw permission of the instructor. up the prospectus; (2) to select and design equip­ The feasibility, planning, development, and construc­ ment; (3) to develop layout studies and complete the tion of the physical plant of the hotel and food master plan (preliminary renderings); (4) to develop facilities projects are considered and analyzed. Ma­ working drawings (contract drawings), including equip­ terials and methods of building construction, repair, ment and architectural plans, mechanical plans, and maintenance are covered. Emphasis is placed equipment detail drawings, and equipment schedules on trade practices, building codes, cost estimation, which are required for bidding, fabrication, construe- 44 Managerial Communication tion, and installation; (5) to budget estimate and a A course in electric typewriting designed for review of feasibility studies. those students (not secretarial typists) who wish to increase their efficiency in speed and accuracy on Advanced Food Facilities Engineering. (Hotel Ad­ reports, tabulations, and business letters. ministration 546.) Credit three hours. Hotel elective. Prerequisite, Hotel Administration 545. Secretarial Typewriting and Procedures. (Hotel Ad­ Lectures, research, and laboratory work include the ministration 612.) Credit three hours. Hotel elective, areas of methods and detailed facilities engineering. Mrs. Seaburg. This involves studies of general and itemized specifi­ Students who already know the keyboard develop cations, bid of general and itemized specifications, sufficient speed and accuracy to meet business stand­ bid analysis and awarding of contracts, checking and ards for an executive secretary. Instruction is provided approving shop drawings, field supervision, inspec­ in filing, duplication, and machine transcription. tion, field conferences, punch lists, approval for ac­ Shorthand Theory. (Hotel Administration 620.) C redit ceptance of all facilities, and operational instruction. three hours. Hotel elective. Mrs. Seaburg and Mrs. David. The basic theory of Gregg shorthand is completed, Managerial Communications and dictation and transcription speed are developed. Required Courses Shorthand Transcription. (Hotel Administration 621.) Credit two hours. Hotel elective. Mrs. Seaburg. Students who already know the basic theory of Gregg The Freshman Humanities Program shorthand develop sufficient skill in dictation speed To replace its traditional freshman English composi­ and transcription to meet business standards. tion program of six hours credit, the University has Managerial Letter Writing. (Hotel Administration 622.) recently inaugurated a series of small discussion and Credit two hours. Hotel elective. Mrs. Seaburg. writing courses in the humanities which are conducted Students learn the techniques of good letter compo­ jointly by ten departments in the College of Arts and sition. Skill is developed in correct procedures for Sciences. The aim of the new program is two-fold: to machine dictation and dictation to stenographers. offer the incoming student a wide variety of subjects Opportunity for typing improvement on electric type­ from which to choose, and to provide him with the writers is provided. opportunity of relating his written assignments direct­ ly to the subject areas which primarily interest him. See also Management-Marketing: Advertising and Pub­ The courses are uniform only in the sense that all of lic Relations (Hotel Administration 135) and Sales them require intensive practice in composition and Communication (Hotel Administration 137); and Man- that the enrollment in each section is limited to twenty agement-lnformation Systems: Hotel Administration students. 140, 145, 146. To satisfy the Freshman Humanities requirement, An extensive variety of courses in communication, each student must elect any two (but no more than in the fluent use of foreign language, and in cultural two) of the courses. Each student is expected to courses, is open to election by hotel students. Thus enroll in one of these courses during the fall semes­ students are encouraged to acquaint themselves with ter and in another during the spring semester of his other disciplines by taking full advantage of the 24 first year of residence. Each course carries three free elective hours of the 120 hours required for hours of credit. A course used in satisfying the Fresh­ graduation. Full details of the courses open to hotel man Humanities requirement may not be used in students will be found in the Announcement ot the satisfying the Distribution or language requirement. College of Arts and Sciences and the Announcement Supplementary information about the program and ot the College ot Agriculture. specific instructions about registration procedures will be mailed separately to all incoming freshmen Foreign Languages in April or May. The mastery of a foreign language is a mark of a well-educated man or woman. For the hotelman a Oral Communication. (Communication Arts 301.) second language is particularly desirable. At Cornell Credit three hours. Fall term limited to juniors and the foreign languages are taught by modern methods seniors; spring term open to sophomores, juniors that place special emphasis on speaking and under­ and seniors. Professor Freeman, Associate Professor standing the spoken language. The daily classes are Martin and Assistant Professor Barwind. kept small. Native speakers and playback machines Training and experience in the theory, preparation, are extensively used. presentation, and evaluation of oral topics. Designed to encourage interest in public affairs and to develop French, Elementary Course. (French 101.) C redit self-confidence. Individual appointments are scheduled six hours. to counsel the students in principles of effective self- German, Elementary Course. (German 101.) C redit expression. six hours. Italian, Elementary Course. (Italian 101.) Credit six Elective Courses hours. (Open also to students outside the School) Japanese, Elementary Course. (Japanese 101.) Typewriting. (Hotel Administration 610.) Credit two Credit six hours. hours. Hotel elective. Mrs. Seaburg. Portuguese, Elementary Course. (Portuguese 101.) The personal needs of college students are met by Credit six hours. this course in elementary typewriting. Russian, Elementary Course. (Russian 101.) Credit Typewritten Communication. (Hotel Administration six hours. 611.) Credit two hours. Hotel elective. Prerequisite, Hotel Administration 610 or the equivalent. Mrs. Sea­ Spanish, Elementary Course. (Spanish 101.) Credit burg. six hours. Science 45

Science Related Courses in Other Colleges A knowledge of basic science is fundamental to many (See appropriate catalogue for credit and prerequi­ aspects of the hospitality industry, especially for sites, etc.). menu planning, food purchasing, storage, production, Introductory Biochemistry. (Biochemistry 231.) and service, and for housekeeping and building main­ tenance. Required courses include three hours of Perspectives in Human Nutrition and Food. (Human basic chemistry, four hours of food chemistry, and Nutrition and Food 115A.) two hours of sanitation. Statler Hall has a forty-place Human Physiology. (Biological Sciences 210.) basic chemistry laboratory and a forty-place labora­ tory for the study of the scientific application of chem­ Biological Science 101. ical and physical principles to food production and Introductory Biology 102. sanitation. In addition to the required and elective courses offered in the School, the student may also Food Chemistry. (Food Science 410.) choose from a wide range of free elective courses in Food Chemistry. (Food Science 420A.) human nutrition, biological sciences, biochemistry, and food science offered in the New York State Sensory and Objective Evaluation of Foods. (Food Colleges of Human Ecology and Agriculture. Science 420B.) Students who look forward to careers that may Physical Chemistry of Foods I. (Food Science 310.) involve responsibility for food operations in hotels, Food Processing I & II. (Food Science 311 and 312.) schools, colleges, and institutions generally may wish to satisfy the academic requirements for membership Introduction to Food Analytical Principles. (Food in the American Dietetic Association as Food Service Science 210.) Management. To do so, it is necessary to include Post Harvest Handling and Marketing of Vegetables. among their electives four hours in human physiology, (Vegetable Crops 312.) three hours in human nutrition, and an additional hour of chemistry. To qualify as a therapeutic and Food Toxicology and Safety. (Food Science 316.) administrative dietitian, the candidate must also com­ Milk and Frozen Desserts. (Food Science 211.) plete, in addition to the above, three hours of bio­ chemistry and an additional three hours in nutrition Fats and Oils Technology. (Food Science 303.) and disease. Students interested In qualifying for membership in the American Dietetic Association should confer with Professor Laura Lee Smith early In their academic careers.

Required Courses

Chemistry. (Hotel Administration 711.) Credit three hours. Required. Prerequisite, high school chemistry. Professor Smith and staff. Principles and concepts of inorganic chemistry are covered with emphasis placed on those areas perti­ nent to the hospitality industry. Two lectures, one recitation, and one two-hour laboratory weekly.

Food Chemistry. (Hotel Administration 712.) C redit four hours. Required. Prerequisite, Hotel Administra­ tion 711. Professor Smith and staff. Organic chemistry and those phases pertinent to the chemistry of fats, carbohydrates, and proteins are emphasized. The role of additives in foodstuffs and many of the colloidal phenomena are studied. Two lectures, one recitation, and one three-hour labora­ tory weekly.

Sanitation in the Food Service Operation. (Hotel Administration 713.) Credit two hours. Required. As­ sistant Professor Rappole. The causes and prevention of food poisoning are stressed. Included are the aesthetic, moral, and legal responsibilities involved in presenting sanitary food to patrons as well as the profit and loss factors. Emphasis is placed on the current problems con­ fronting the industry with recent food developments as they relate to sanitation.

Elective Course

Exploratory Food Chemistry. (Hotel Administration 780). Credit two hours. Hotel elective. Prerequisite, permission of the instructor. Professor Smith. This course is designed to study specific chemical processes involved in modern food preparation.

Faculty and Staff

University Administration O. Ernest Bangs, Professor in Food Facilities Engineering, Emeritus Dale R. Corson, President of the University Matthew Bernatsky, Professor in Hotel Robert A. Plane, University Provost Administration, Emeritus Lisle C. Carter, Jr., Vice President for Social and Frank H. Randolph, B.A., M.E., P.E., Professor in Environmental Studies Hotel Engineering, Emeritus W. Donald Cooke, Vice President for Research Charles I. Sayles, B.S., M.E.E., Professor in Lewis H. Durland, University Treasurer Institutional Engineering, Emeritus William D. Gurowitz, Vice President for Campus Thomas W. Silk, A.B., B.S., M.S., Professor in Affairs Hotel Accounting, Emeritus W. Keith Kennedy, Vice Provost Louis A. Toth, C.P.A., Professor in Hotel Samuel A. Lawrence, Vice President for Accounting, Emeritus Administration James H. Barrett, Ph.D., C.P.A., Lecturer in Hotel E. Hugh Luckey, Vice President for Medical Administration Affairs Robert A. Beck, Ph.D., E.M. Statler Professor in Thomas W. Mackesey, Vice President for Planning Hotel Administration; Dean of the School of Paul L. McKeegan, Director of the Budget Hotel Administration Arthur H. Peterson, University Controller Donald M. Biles, B.S., General Manager, Skytop Richard M. Ramin, Vice President for Public Lodge, Skytop, Pennsylvania; Lecturer in Hotel Affai rs Administration Neal R. Stamp, Secretary of the Corporation and Paul R. Broten, M.S., Professor in Hotel University Counsel Administration and Director of Research and Development School of Hotel Administration Robert M. Chase, B.M.E., M.B.A., Associate Professor in Hotel Administration Faculty and Staff Vance Christian, A.B., B.S., M.S., Associate Professor in Hotel Administration Administration Charles E. Cladel, M.S., C.P.A., Professor in Robert A. Beck, Ph.D., Dean of the School of Hotel Administration Hotel Administration; E. M. Statler Professor in Warren M. Cole, B.S., Lecturer in Hotel Hotel Administration Administration Paul L. Gaurnier, M.S., Assistant Dean of the Richard A. Compton, B.S.M.E., M.S., Associate School of Hotel Administration; Associate Professor in Hotel Administration Professor in Hotel Administration Donal A. Dermody, M.S., Assistant Professor in Katherine R. Spinney, B.A., B.L.S., Reference Hotel Administration Librarian, School of Hotel Administration Thomas M. Diehl, M.B.A., Assistant Professor in Hotel Administration Faculty David C. Dunn, Ph.D., Assistant Professor in Hotel Administration (This list includes only those members of the Myrtle Ericson, M.S., Professor in Hotel University staff whose sole instructional Administration responsibility is the teaching of students in the William Fisher, Ph.D., Assistant Professor in Hotel School of Hotel Administration.) Administration Students and faculty mingle informally during the Paul L. Gaurnier, M.S., Associate Professor in morning coffee break in the student lounge. Hotel Administration; Assistant Dean of the 48 Administration and Faculty

School of Hotel Administration Heywood Fleisig, M.A., Assistant Professor of H. Victor Grohmann, B.S., Chairman of the Board, Economics Needham & Grohmann, Inc.; H.B. Meek Chester Higby Freeman, M.S.A., Associate Visiting Professor in Hotel Administration Professor of Communication Arts Mrs. Valerie Gyrisco, M.S., Lecturer in Hotel George H. Hildebrand, Ph.D., Professor of Administration Economics Fritz G. Hagenmeyer, B.S., Lecturer in Hotel Paul M. Hohenberg, Ph.D., Associate Professor of Administration Economics Walter Herrmann, B.S., Lecturer in Hotel Russell Dickenson Martin, M.S., Associate Administration; General Manager, Statler Inn Professor of Communication Arts William Kaven, Ph.D., Associate Professor in Keith A. Miller, Ph.D., Assistant Professor of Hotel Administration Communication Arts John D. Lesure, B.S., C.P.A., Senior Partner, George J. Staller, Ph.D., Associate Professor of Laventhol, Krekstein, Horwath & Horwath, Economics New York City; Acting Assistant Professor in Hotel Administration Visiting Lecturers, 1970-71 Mrs. Sonia Maher, M.S., Research Associate in Hotel Administration Anthony Athanas, President, Anthony’s Pier 4, Keith McNeil, B.S., Lecturer in Hotel Boston, Massachusetts Administration David Barr, J.S. Barr & Co., Inc., Ithaca, New Richard G. Moore, M.E.E., M.B.A., Assistant York Professor in Hotel Administration Frank W. Berkman, Executive Vice President, William Morton, Ph.B., Vice President, I.T.T.- Hotel Sales Management Association, New Sheraton Corporation; Lecturer in Hotel York, New York Administration J. Frank Birdsall, President, Treadway Inns and Richard H. Penner, B.Arch. Lecturer in Hotel Resorts, Rochester, New York Administration Bernard Birnbaum, C.P.A., Rochester, New York Peter Rainsford, M.S., Lecturer in Hotel John A. Brooke, President, Brooke Inns, Inc., Administration Skokie, Illinois Clinton L. Rappole, Ph.D., Assistant Professor in John C. Carrodus, Senior Vice President, Inter­ Hotel Administration Continental Hotels Corporation, New York, Mrs. Helen J. Recknagel, Ph.D., Professor in Hotel N.Y. Administration, Editor School Publications Ray DiPasquale, President, Tectonics, Ithaca, Mrs. Ellen C. Seaburg, B.S., Lecturer in Hotel New York Administration David C. Dorf, Hotel Sales Management John H. Sherry, B.S., LL.B., Professor in Hotel Association, New York, New York Administration William Ebersol, General Manager, Ritz-Carlton Mrs. Laura Lee W. Smith, Ph.D., Professor in Hotel, Boston, Massachusetts Hotel Administration Robert W. Farnsworth, President, Savings Bank Katherine R. Spinney, B.A., B.L.S., Reference of Tompkins County, Ithaca, New York Librarian, School of Hotel Administration Paul Fischer, Assistant to the President, Hiram Jeremiah J. Wanderstock, Ph.D., Professor in Walker, Inc., Detroit, Michigan Hotel Administration Charles Fournier, President, Gold Seal Vineyards, Herbert Witzky, M.B.A., Lecturer in Hotel Hammondsport, New York Administration Sheridan H. Garth, Thomas Cook and Son, New York, New York John Gillespie, Vice President, Needham & Faculty From Other Schools and Grohmann, Inc., New York, New York Colleges of Cornell Oscar Greene, Vice President, Schenley (This list includes only those members of the Affiliated Brands Corporation, New York, University instructing staff who are directly New York engaged in giving courses regularly taken by Winthrop W. Grice, Vice President of Marketing, students in the School of Hotel Administration.) M arriott Corporation, Washington, D.C. Paul Grossinger, President, Grossinger’s, George P. Adams, Jr., Ph.D., Professor of Grossinger, New York Economics Joseph Hartnett, Vice President, Tompkins Jack A. Barwind, Ph.D., Associate Professor of County Trust Company, Ithaca, New York Communication Robert Horn, Associate University Treasurer, Gary William Bickel, Ph.D., Associate Professor University Investments, Cornell University, of Economics Ithaca, New York Wynn Van Bussman, M.A., Assistant Professor Howard P. James, President, I.T.T.-Sheraton of Economics Hotels, Boston, Massachusetts J Milton Cowan, Ph.D., Professor of Linguistics; Julius G. Kayser, Vice President, Seneca Foods, Director of the Division of Modern Languages Rochester, New York Mrs. Marjorie Devine, Ph.D., Assistant Professor Bruno Klohoker, Anheuser-Busch, Inc., St. Louis, in Human Nutrition and Food Missouri Administration and Faculty 49

Merrick W. Leckey, Harris, Kerr, Forster and David Sher, Carrols Development Corporation Company, Chicago, Illinois Jay P. Thomas, Management Information Stuart Levin, Owner, The Pavilion Restaurant, Services, Thomas J. Lipton, Inc., Englewood New York, New York Cliffs, New Jersey J. Allen Mays, Public Relations Manager, Taylor John P. Treadwell, Director, Technical In-Flight Wine Co., Inc., Hammondsport, New York Services, Pan American World Airways, Arthur Meyer, I.T.T.-Sheraton Hotels, Boston, J. F. Kennedy International Airport, Jamaica, Massachusetts New York Lewis J. Minor, Ph.D., L. J. Minor Corporation, Robert C. Warner, Executive Vice President, Cleveland, Ohio Robert F. Warner, Inc., New York, New York Ted Nordahl, Vice President of Sales, Drake Donald Whitehead, Director of Marketing and Hotel, Chicago, Illinois Finance, Hilton Inns, Inc., New York, New York Leonard Oakes, Hotel Sales Management Stanford J. Wolfe, Executive Vice President, Association, New York, New York Browne Vintners Company, San Francisco, Burton M. Sack, Division General Manager, The California Ground Round, Braintree, Massachusetts Register of Alumni

The first Cornell hotel class was graduated in 1925 Orleans; and in Miami Beach, L. E. Rogers '52 is with eleven members. On July 15, 1971, there were president of the Fontainebleau. 2,964 living graduates. Cornell graduates have given Many foreign hotels are managed by Cornellians: extensive leadership to their chosen profession. Henry the Dome, Kyrenia; the Residency, Pretoria; the A. Montague ’34 and Martin L. Horn, Jr. '50 are past Macuto-Sheraton, LaGuaira; the Mainz Hilton, Mainz; presidents of the National Restaurant Association; the Schweizerhof and the Bristol-, both in Roy Watson, Jr. ’48 is past president of the American Berlin; the Hanko, Fredrikstad; the Imperial, the Shiba Hotel & Motel Association; Louis E. Rogers ’52 is past Park, and the Okura in Tokyo; the Empress, Hong president of the Hotel Sales Management Association; Kong; the El Mansour, Casablanca; the Oberoi Inter­ Theodore W. Minah '32 is past president of the Na­ Continental, New Delhi; the Singapore Hilton, and tional College and University Food Services; and numerous other hotels around the world. Edgar A. Whiting '29 is past president of the Associa­ Likewise, many restaurants are managed by gradu­ tion of College Unions. Many of them are presidents ates of the School. Henry Montague '34 is president of their respective state hotel and restaurant associ­ of Greyhound Food Management; E. S. Weber, Jr. ations. '52 is president of A&W International; J. W. McLamore Similarly it will be noted that Cornell graduates are '47 is president of Burger King Corporation; C. A. in highly responsible business positions with the large MacDonald '55 is vice president of manufacturing, hotel groups: C. A. Bell, Jr. '49 is vice president of Stouffer Division of Litton Industries; B. M. Sack '61 administration of Hilton Hotels International; Paul is general manager of Howard Johnson’s Ground Handlery is president of Handlery Hotels; L. P. Him- Round Division. Many other Cornellians hold execu­ melman '33 is chairman of Western International tive positions in multiunit operations such as Marriott Hotels; R. E. Holtzman '41 is president of R ockresorts; Corporation, Dobbs House, and Pope Cafeterias. Paul Kilborn '50 is managing director of Lex Hotels, Among the large industrial food service companies, Ltd.; L. H. Lee '30 is president of Lee Hotels Company; H. A. Montague '34 is chairman of the board of Grey­ W. W. Lee, Jr. '36 is executive vice president and hound Food Management; R. D. Flickinger '47 is general manager of Howard Johnson’s Motor Lodges; president of Service Systems Corporation; P. T. A. B. Merrick '30 is president of the Roger Smith Yochum '48 is president of Servomation-Mathias; and Hotels; E. R. Milner '55 is president of Milner Hotels; Cornellians also hold executive positions in ARA-Slater Paul Sonnabend '50 is president of Sonesta Interna­ and Automatic Canteen. tional Hotels; Curt Strand '43 is president of Hilton Important hospitals, such as the Medical Center International; R. K. Rufe '52 is vice president of opera­ for Cancer and Allied Diseases, are administered by tions of the Far East Division for Inter-Continental Cornellians. College residence halls and dining fa­ Hotels; J. B. Temple '38 is group senior vice president cilities directed by Cornellians include those at Brown, of Holiday Inns of America; M. C. Warfel '33 is vice Cornell, California, Duke, Harvard, Hawaii, Illinois, president of Sheraton Hotels; and Roy Watson '48 is Minnesota, Pennsylvania, Princeton, San Francisco president of the Kahler Corporation. State, Stanford, Tennessee, Yale, and the Universities Many of the country’s noted individual hotels are of Michigan and California at . managed, and many are owned, by Cornellians. In The contribution of Cornell hotel alumni to allied New York City, the St. Moritz is managed by J. N. fields is also outstanding. Mados '49; in Washington, the Sonesta Mayflower, by J. F. Craver '52 and the Statler Hilton by R. C. Nelson '57. In Dallas, the Sheraton is managed by H. L. Rather Hotels and Motels '52. In St. Louis, the Chase Park Plaza, by Lee Schoenbrunn '40 and the Sheraton-Jefferson, by T. C. Northeast Deveau '27, who is also district manager for the Mid­ west Division of Sheraton Hotels. In Houston, J. P. Ahnert, D. W. '67, Manager, Fernwood Resort, Kelly '50 is vice president and general manager of Bushkill, Pennsylvania the America; in Boston, R. W. Barger '56 is general Allis, A. B. '64, Assistant General Manager, Hotel manager of the Sheraton Boston; in Los Angeles, Sonesta, Logan Airport, Boston, Massachusetts P. P. Fuller is general manager of the Sheraton West; Amsden, B. C. '49, Innkeeper, Holiday Inn Downtown, in Honolulu, D. T. W. Ho '64 is executive vice presi­ Rochester, New York dent of the llikai; in New Orleans, A. A. Casbarian '62 Anagnost, C. J. '65, Manager, Collegetown Motor is vice president and general manager of the Royal Lodge, Ithaca, New York Register of Alumni 51

Anderson, I. P. '59, Assistant General Manager, Ebersol, W. R. '48, General Manager, Ritz-Carlton, Plaza Hotel, New York City Boston, Massachusetts Arehart, G. L. '66, Manager, S it 'n Bull Ranch, Ellsworth, T. A. '61, Planning Manager, Sheraton Warrensburg, New York Hotels, Boston, Massachusetts Auchter, Miss M. L. '63, Activities Director, Colton Evatt, F. G., Jr. '34, Manager, Howard Johnson Motor Manor Hotel-Motel, Atlantic City, New Jersey Lodge, Bordentown, New Jersey Auchter, P. R. '60, Resident Manager, Colton Manor Fairclough, D. A. '58, Owner-Operator, Cape Sojourn Hotel-Motel, Atlantic City, New Jersey Motel, West Yarmouth, Massachusetts Bacon, R. H. '34, Manager, Shawnee Inn, Fischer, K. B. '56, Director of Sales, Essex House Shawnee-on-Delaware, Pennsylvania (Marriott), New York City Baker, Miss K. L. '68, Food and Beverage Manager Fite, R. S. '50, Owner-Manager, Colonial Hotel, and Assistant General Manager, Charter House Cape May, New Jersey Hotel, Braintree, Massachusetts Geller, A. N. '64, Manager, Granit Hotel & Country Baker, Miss V. L. '47, Director of Housekeeping, Club, Kerhonkson, New York Inter-Continental Hotels, New York City Goff, J. B. '39, Vice President, Treadway Inns, Bantuvanis, G. M. '51, President and Managing Rochester, New York Director, Hotel Gould, Seneca Falls, New York Gorman, T. H. '49, General Manager, DeWitt Clinton Barbour, H. 0., Vice President, Inter-Continental Hotel, Albany, New York Hotels, New York City Grosse, P. P. H. '65, Resident Manager, Sheraton Barger, R. W. '56, General Manager, Sheraton Plaza, Boston, Massachusetts Boston Hotel, Boston, Massachusetts Grossinger, P. L. '36, President, G rossinger’s, Barnard, C. C. '50, Owner-lnnkeeper, Hotel Augustan, Grossinger, New York Cobleskill, New York Guleserian, W. '60, Managing Director, Sheraton Barnes, H. H. '58, C ontroller, Treadway Inns & Commander, Cambridge, Massachusetts Resorts, Rochester, New York Hall, S. S. '56, Vice President, Staff Activities, Battles, K. P. '49, Owner-Manager, Sea Crest Hotel, Sheraton Hotels, Boston, Massachusetts Falmouth, Massachusetts Hammond, N. G. '65, Personnel Manager, Hilton Beach, D. E. '42 Treasurer-General Manager, Middle- International, New York City bury Inn, Middlebury, Vermont Harned, W. H. '35, President, H oliday Inns of Behringer, G. F. '34, Owner-Manager, Shelter Island Greater Philadelphia, Philadelphia, Pennsylvania House, Shelter Island Heights, New York Harney, J. D. '56, General Manager and Treasurer, Bell, C. A. '49, Senior Vice President, Hilton Hotels White Hart Inn, Salisbury, Connecticut International, New York City Harp, P. P. '60, Vice President and General Manager, Benetz, F. A. '64, Partner, Benetz Inn, Quakertown, Tuckahoe Inn, Marmora, New Jersey Pennsylvania Harrison, J. M. '59, Owner-lnnkeeper, Higgins Inn, Bennett, J. V. '47, Assistant to President, Hotel Scarborough, Maine Pierre, New York City Healy, J. G. '47, Manager, Airport Inn, Syracuse, Bennett, R. C. '40, Innkeeper, Treadway Inn, New York St. Davids, Pennsylvania Herrmann, Walter '52, General Manager, Statler Bevier, R. H. '32, Manager, William Baker Hotel, Inn, Ithaca, New York Chautauqua, New York Holtzman, R. E. '41, President, Rockresorts, Inc., Biles, D. M. '52, General Manager, Skytop Lodge, New York City Skytop, Pennsylvania Jacob, R. M. '47, Managing Director, The Warwick Birdsall, J. F. '35, President, Treadway Inns, Hotel, New York City Rochester, New York Johnston, J. L. '39, Manager, Hotel Lenhart, Bemus Breen, T. M. '48, Owner-Manager, Swiss Hutte Point, New York Hotel, Hillsdale, New York Jurzenia, E. P. '66, Manager, Silver Sands Motel, Canas, J. Y. '66, Director of Advertising, Sonesta Greenport, New York International Hotels, Boston, Massachusetts Kane, C. R. '64, Manager, Sheraton Pocono Inn, Carr, J. J. '50, Vice President of Operations, Holiday Stroudsburg, Pennsylvania Inn Division, Federated Home and Mortgage, Kastner, J. L. Y. '60, Travel Industry Sales Director, Inc., State College, Pennsylvania Sheraton Hawaii Hotels, New York City Clark, D. W. '55, Manager, Stratton Mt. Inn, Stratton Kaufman, D. S. '66, Assistant to Vice President, Mt., Vermont Waldorf-Astoria, New York City Coats, C. C. '33, Owner-Manager, Sherwood Inn, Keating, R. M. '63, General Manager, Jack O’Lantern Skaneateles, New York Motor Resort, Woodstock, New Hampshire Coley, W. S., Jr. '51, National Sales Manager, Kellogg, B. F. '40, Resident Manager, Pocono Manor Howard Johnson’s Accommodation Group, Inn, Pocono Manor, Pennsylvania Braintree, Massachusetts Kerbel, A. S. '56, Assistant to Vice President, Convery, L. P. '56, President, Harborside Inn, Eastern Hotel Associates (Holiday Inns), Hazlet, Edgartown, Massachusetts New Jersey Daesener, A. H. '33, Owner-Manager, Am erican Knauer, C. H., Jr. '41, Food and Beverage Manager, Hotel, Freehold, New Jersey Summit Hotel, New York City Davenport, R. W. '54, Manager, The Harbor House, Koopmann, N. P. '53, Innkeeper, Treadway Inn, Nantucket, Massachusetts Lebanon, Pennsylvania De Baun, S. '38, Innkeeper-O wner, India House, Kummer, G. J. '56, Manager, Data Processing Nantucket, Massachusetts Division, Treadway Inns Corporation, Rochester, Dee, J. C. '67, General Manager, C ranford M otor New York Lodge, Cranford, New Jersey Lafey, C. W. '40, General Manager, International DiGiacomo, C. W. '67, Innkeeper, Holiday Inn of Motor Lodge, Lester, Pennsylvania Syracuse Downtown, Syracuse, New York LaForge, C. A., Jr. '57, President, Wayfarer Inns, Dixon, R. N. '60, Vice President and General Manager, Rhinebeck, New York Crawford House Resort, Crawford, New Hampshire Langley, J. A. '51, General Manager, Howard Johnson’s Dreier, F. '37, President, Dreier Hotels, New York Motor Lodge, Springfield, New Jersey City Latimore, M. C. '67, Personnel Manager, Ritz 52 Register of Alumni

Carlton Hotel, Boston, Massachusetts Rochester, New York Lee, W. W., Jr. '36, Executive Vice President and Savage, F. R. '67, Assistant Innkeeper, Holiday Inn General Manager, Howard Johnson's Motor Downtown, Syracuse, New York Lodges, Rego Park, New York Scott, N. C. '63, Operator, Scott’s Motel and Long, M. D. '69, Assistant Innkeeper, Holiday Inn, Downtowner Motor Hotel, Erie, Pennsylvania Syracuse, New York Shinnen, H. I. '34, Managing Director, Onawa Lodge, Mace, Mrs. H. L. '58, Vice President, Lookout Hotel, Mountainhome, Pennsylvania Ogunquit, Maine Sinclair, J. G. '48, Manager, Hotel Thayer, West Mados, J. N. '49, Vice President and General Point, New York Manager, St. Moritz Hotel, New York City Slutsky, C. A. '62, Manager, Nevele Country Club Maksik, I. B. '59, Director of Sales, Singers Hotel, Hotel, Ellenville, New York Spring Valley, New York Slutsky, C. R. '62, Manager, The Fallsview Hotel, Malamut, G. P. '54, President, National Inns, Ltd., Ellenville, New York Atlantic City, New Jersey Smith, J. B. '31, Owner-President, Wentworth-by-the- Malamut, L. J. '49, Vice President of the Board, Sea, Portsmouth, New Hampshire National Inns, Ltd., Atlantic City, New Jersey Smith, M. C. '32, President, Prestige Motor Inns, Inc., Maurer, S. A., Jr. '57, Resident Manager, Park King of Prussia, Pennsylvania Sheraton Hotel, New York City Smith, K. W. '66, Manager, Snowshed Lodge, McAfee, P. '67, Innkeeper and Restaurant Manager, Killington, Vermont Holiday Inn, Watertown, New York Smith, W. K. '61, Vice President, Operations, Prestige McNamara, P. J. '35, Executive Vice President, Motor Inns, King of Prussia, Pennsylvania Holiday Inns of Greater Philadelphia, Pennsylvania Sonnabend, P. N. '50, Executive Vice President, McWilliams, J. W. '53, Owner-Manager, Bromley Sonesta International Hotels, Boston, Massachusetts House, Peru, Vermont Speirs, R. E. '59, Manager, Hotel Taft, New York City Merrick, A. B. '30, President and Managing Director, Stearns, T. P. '69, Innkeeper, Holiday Inn at Exit Roger Smith Hotels, New York City 39, Syracuse, New York Mitroff, A. P. '42, President and Managing Director, Stephen, W. J. '58, Owner-Manager, Homestead Brandon Inn, Brandon, Vermont Inn, Greenwich, Connecticut Molter, R. '56, Vice President-General Manager, Strand, C. R. '43, President, Hilton International Quality Courts-Hasbrouck Heights Motel Company, New York City Corporation, Hasbrouck Heights, New Jersey Straube, D. K. '62, Regional Food Service Director, Morris, A. E. '31, Owner-Manager, American Hotel, Loew’s Hotels, New York City Bethlehem, Pennsylvania Summerfield, Mrs. C. '65, Advertising Manager, Morrison, J. A. '30, Director, Sales and Advertising, Sonesta Hotels, Boston, Massachusetts Holiday Inns of Greater Philadelphia, Pennsylvania Tibbetts, J. R. '61, President, Ancient Mariner Motor Parmele, E. C. '59, Assistant Director of Furnishings, Inn, York Beach, Maine Loew's Hotels, New York City Trimble, W. N. '58, Rooms and Reservations Pavelka, M. '58, President, Tennanah Lakeshore Manager, Bellevue-Stratford Hotel, Philadelphia, Lodge, Roscoe, New York Pennsylvania Pedulla, T. V. '60, Director of Sales and Management Tyler, Mrs. I. '69, Reservations Manager, Essex Services, Howard Johnson Company, Braintree, House, New York City Massachusetts Vail, B. D. '65, Assistant Manager, Toll House Inn, Peterson, E. J. '62, General Manager, Nautilus Stowe, Vermont Motor Inn, Woods Hole, Massachusetts Vanden Heuvel, R. '40, Night Manager, Biltmore Pettee, C. '65, Assistant Manager, Howard Johnson’s Hotel, New York City Motor Lodge, Hyannis, Massachusetts Van Duzer, W. H., Jr. '43, Owner-Operator, Prince Pickel, R. D. '40, Tour Manager, U.S.A., Inter­ Hotel, Tunkhannock, Pennsylvania Continental Hotels Corporation, New York City Van Gilder, W. R. '53, Owner-Operator, King’s Inn, Plank, G. C. '68, D irector of Marketing, Food and Kingston, Pennsylvania Beverages, Sheraton Corporation, Boston, Venetos, J. S. '65, Manager, Deerfield Inn, Deerfield, Massachusetts Massachusetts Potter, J. E. '54, Vice President, ONA Hotel Warfel, M. C. '33, Vice President, I.T.T.-Sheraton Cor­ Corporation, New York City poration of America, Boston, Massachusetts Pottle, G. W. '41, Owner-Manager, Shoreham Hotel, Whitehead, D. E. '64, Director of Marketing and Spring Lake, New Jersey Finance, Hilton Inns, Inc., New York City Prince, C. 0., Jr. '50, Manager, Alleghany Motor Whitman, F. C. '40, Owner-Manager, Silvermine Inn, Coraopolis, Pennsylvania Tavern, Norwalk, Connecticut Ranchil, K. A. '49, Innkeeper, Treadway Inn, Niagara Wikoff, J. H. '48, Owner-Operator, Sun & Ski Motor Falls, New York Inn, Lake Placid, New York Reber, J. G. '40, Manager, Washington Crossing Wright, Miss M. R. '45, Manager, Holiday Inn, Inn, Washington Crossing, Pennsylvania Geneseo, New York Rim, J. '63, Food and Beverage Manager, DuPont Young, A. W., Jr. '52, Manager, Harborside Inn, Hotel, Wilmington, Delaware Edgartown, Massachusetts Rogers, J. B. '38, Vice President and Supervising Zugger, R. A. '57, General Manager, Statler-Hilton Innkeeper, Holiday Inns of America, Moorestown, Hotel, Buffalo, New York New Jersey Rogers, W. D., Jr. '52, Senior Assistant Manager, Southeast Skytop Lodge, Skytop, Pennsylvania Roland, P. F. '49, President, Lakeside Motor Inn, Barnes, P. D. '64, Director of Sales, New Orleans Lake Placid, New York Marriott, New Orleans, Louisiana Roozen, F. C. '66, General Manager, Lincoln Square Batchelder, W. P. '34, Manager, Williamsburg Lodge, Motor Inn, New York City Williamsburg, Virginia Rueck, K. A. '62, Manager, New Hyde Park Inn, Bennet, T. W. '59, Vice President of Operations, New Hyde Park, New York Interstate Motor Hotels, Ocala, Florida Saeger, E. J. '51, Owner-Manager, Edison Hotel, Bergmann, W. J. '54, General Manager, Executive Register of Alumni 53

Park Motel, Atlanta, Georgia Kloeppel, R. Ill '64, Vice President, Kloeppel Hotels, Bersbach, J. M. '49, General Manager, Howard Inc., Jacksonville, Florida Johnson's Motor Lodge, Wheaton, Maryland Kreuziger, P. W. '70, Food and Beverage Director, Bond, W. '40, Owner-Manager, Bond Hotels, St. Le Pavilion Hotel Corp., (Master Host Inn), New Petersburg, Florida Orleans, Louisiana Bramson, S. H. '69, Executive Assistant, Newport Laird, H. C., Jr. '64, Restaurant Manager, Crystal Hotel, Miami Beach, Florida City Marriott, Arlington, Virginia Brifldley, J. T. '34, Manager, Holiday Inn, Hampton, Lieberman, H. '59, Director of Inn and Restaurant Virginia Development, The Rouse Company, Columbia, Broadhead, J. D. '61, Convention Manager, The Maryland Statler Hilton Hotel, Washington, D.C. Lindsley, R. 0. '66, Manager, La Playa Motor Inn, Casbarian, A. A. '62, Southwest Regional Manager, Naples, Florida Sonesta Hotels, and Vice President-General Machnij, G. E. '66, General Manager, Holiday Inn Manager, Royal Orleans Hotel, New Orleans, West, Winston-Salem, North Carolina Louisiana McAlister, J. B. '61, Assistant General Manager, Clark, D. F. '54, Vice President, Operations, The Crystal City Marriott, Arlington, Virginia Queen Elizabeth, Fort Lauderdale, Florida Miner, F. L. '26, Manager, Gasparella Inn, Boca Clark, E. K. '37, District Director, Holiday Inns, Grande, Florida Charleston, South Carolina Moser, A. C. '40, General Manager, C arolina Inn, Clist, T. '64, Director of Sales, Marriott Motor Hotel, Chapel Hill, North Carolina Atlanta, Georgia Muzii, R. C. '59, Vice President, Sales, Hilton Plaza, Cole, J. W. '30, Vice President-General Manager, Miami Beach, Florida Sheraton Adventure Inn, Hilton Head Island, Naughton, W. F., Jr. '63, Director of Sales, Roosevelt South Carolina Hotel, New Orleans, Louisiana Conner, J. W. '40, Manager-Owner, Santa Maria Nelson, R. C. '57, General Manager, Statler Hilton Motor Hotel, Ocean City, Maryland Hotel, Washington, D.C. Craighead, G. F., Jr. '49, Vice President, Sea Pines Nottingham, C. D. '47, Vice President and General Company, Hilton Head Island, South Carolina Manager, Finley Motels, Chapel Hill, North Carolina Craver, J. F. '52, Vice President-General Manager, O’Connell, T. J. '52, General Manager, Bayshore , Washington, D.C. Royal Hotel, Tampa, Florida Davis, D. M. '47, Managing D irector, Tides Hotel & Parker, H. '57, General Manager, Hollywood Beach Bath Club, St. Petersburg, Florida Hotel, Hollywood, Florida Davis, G. H. '42, Owner, Aeolus Motel, V irginia Phillips, R. W. ’49, General Manager, Horne’s Motor Beach, Virginia Lodges, Atlanta, Georgia Dunn, R. E. '48, Owner, Coquina on the Beach Price, L. A., Jr. '45, General Manager, Shea’s Tiki Motel, Sarasota, Florida House Motel, Pensacola Beach, Florida Evensen, L. R. '66, Resident Manager, Sheraton Randall, N. E. '68, Reservations Manager, W illiam Carlton, Washington, D.C. Hilton Inn, Hilton Head Island, South Carolina Ewald, K. R. '42, Owner, Beliemont Motor Hotel, Rogers, L. E. '52, President, Fontainebleau Hotel, Natchez, Mississippi Miami Beach, Florida Fanta, R. A. '64, Regional Manager, Howard Rose, A. P. '53, Vice President-General Manager, Johnson's Motor Lodge Division, Washington, Tremont Motor Inn, Cayce, South Carolina D.C. Rusnock, T. P. '57, Owner, The Marshalls, Fassett, S. S. '61, Food and Beverage Manager, Virginia Beach, Virginia William Hilton Inn, Hilton Head, South Carolina Ryan, M. O. '54, Vice President, Southern Division, Field, T. P. '68, Lodging-Service Manager, Marriott Motor Hotels, Washington, D.C. Contemporary Hotel, Disney World, Orlando, Simonson, W. L. '66, Food and Beverage Manager, Florida Holiday Inn, Ft. Myers, Florida Firey, M. J., Jr. '28, President, Congress Hotel, Smith, J. D. '50, Resident Manager, Washington Baltimore, Maryland Hilton, Washington, D.C. Frazer, H. E. '34, General Manager, Holiday Inn Speidel, W. C. '57, Eastern Regional Director, Oceanside, Fort Lauderdale, Florida International, Atlanta, Georgia Grice, W. W. '53, Vice President Sales, Hotel Stephens, E. A., Jr. '63, Assistant Manager, The Division, Marriott Corporation, Washington, D.C. Tides Inn, Irvington, Virginia Hackett, J. R. '61, Innkeeper, Holiday Inn, Dalton, Stilwell, Mrs. D. '47, Vice President, Lauderdale Georgia Beach Hotel, Ft. Lauderdale, Florida Hagler, A. W. '49, Innkeeper, Holiday Inn, Hattiesburg, Stoner, F. B. '67, Director of Marketing Services, Mississippi Royal Orleans Hotel, New Orleans, Louisiana Hall, R. B. '49, Manager, Hilton Airport Inn, Nashville, Stormont, R. M. '58, Resident Manager, Atlanta Tennessee Marriott, Atlanta, Georgia Hankoff, T. B. '43, General Manager, Miami Beach Suiter, J. W. '58, Director of Sales, Atlanta Marriott, Hotels, Inc., Miami Beach, Florida Atlanta, Georgia Harned, I. A. '35, Vice President and Manager, Temel, W. D. '64, President, Temel Associates Cloister Hotel, Sea Island, Georgia (Operator, Holiday Inns), Winston-Salem, North Hines, J. J. '61, Director of Sales, Marriott Twin C arolina Bridges Motor Hotel, Washington, D.C. Temple, J. B. P. '38, Senior Vice President, Holiday Hougen, R. T. '35, Manager, Boone Tavern of Berea Inns of America, Inc., Memphis, Tennessee College, Berea, Kentucky Trice, D. R. '63, Director of Corporate Planning, Hubsch, A. W. '51, General Manager, Contemporary Marriott Corporation, Washington, D.C. Resort Hotel, Disney World, Orlando, Florida Tullos, A. J., Jr. '53, Owner-Manager, Sheraton Kappa, Mrs. M. '44, Assistant Manager in Charge of Chateau Charles Motor Hotel, Lake Charles, Housekeeping, The Greenbrier, White Sulphur Louisiana Springs, West Virginia Walker, D. C. '57, General Manager, Downtowner Kelly, R. F. '62, Operations Manager, Marco Beach Motor Inn, Memphis, Tennessee Hotel & Villas, Marco Island, Florida Washburn, C. T. '61, Director, Hotel Division, 54 Register of Alumni

Interstate United Corporation, Baltimore, Maryland Kerfoot, B. T. '60, Manager, Gunflint Lodge, Grand Westfall, H. E. '34, Innkeeper, Holiday Inn of Sarasota, Marias, Minnesota Sarasota, Florida Kline, W. L. '63, Sales Manager, Continental Plaza Woods, J. R. ’56, Resident Manager, Marriott Twin Hotel, Chicago, Illinois Bridges Motor Hotel, Arlington, Virginia Koplar, R. B. '64, Vice President, Chase-Park Plaza Wright, E. T. '34, Vice President and Managing Hotel, St. Louis, Missouri Director, The Greenbrier, White Sulphur Springs, Lang, R. M. '33, Manager, Kahler Hotel, Rochester, West Virginia Minnesota Young, G. R. '66, Food and Beverage Manager, The Ley, D. M. '56, Innkeeper, Holiday Inn Downtown, Ocean Manor Hotel, Fort Lauderdale, Florida Columbus, Ohio Lose, H. F. '35, President, Hotel Jayhawk, Topeka, Midwest Kansas Martin, T. W., Jr. '32, General Manager, Hollenden Alexander, W. A. '36, Manager, Hotel Sawnee, House, Cleveland, Ohio Brookings, South Dakota McNairy, W. D. '43, Senior Vice President, Inn Aschwanden, R. J. '58, Vice President, Food and Operations, Inc., Topeka, Kansas Beverage, Brooke Inns, Inc., Skokie, Illinois Milne, D. B. '56, President and Manager, Lodge at Beaudry, L. L., Jr. '40, General Manager, H oliday Eagle Knob, Cable, Wisconsin Inn, Rolling Meadows, Illinois Milner, E. R. '55, President, Milner Hotels, Detroit, Bogar, G. W. Ill '59, General Manager, French Michigan Lick-Sheraton Hotel, French Lick, Indiana Murphy, Miss B. E. '70, Personnel Director, Boss, D. A. '43, Secretary, Boss Hotels, Des Moines, Executive House, Chicago, Illinois Iowa Nordahl, M. T. '50, General Sales Manager, Drake Bostrom, E. L. '37, General Manager, Bolton Square Hotel, Chicago, Illinois Hotel Company, Cleveland, Ohio Pistilli, P. '54, President-General Manager, Alameda Brashears, E. L., Jr. '48, Executive Vice President, Plaza Hotel, Kansas City, Missouri Drake Hotel, Chicago, Illinois Potthoff, F. W., Jr. '51, Owner, Minnewawa Lodge, Brooke, J. A. '57, President, Brooke Inns Inc., Nisswa, Minnesota Franchiser of Holiday Inns, Skokie, Illinois Powell, R. T. '53, Innkeeper, Holiday Inn East, Brown, C. A. '31, Reservation Manager, Breakers Midwest City, Oklahoma Hotel, Sandusky, Ohio Powers, E. P. '38, Operations Manager, Powers Carroll, W. '31, General Manager, Fort Dearborn Brothers Hotel Company, Fargo, North Dakota Hotel, Chicago, Illinois Ray, F. J. '38, Owner-Manager, Ray Hotel, Chu, C. C. L. '58, Executive Vice President, Bel Air Dickinson, North Dakota Motel, St. Louis, Missouri Richter, P. G. '65, Resident Manager, Sheraton-Gibson, Daniel, J. K. '58, Manager, Brown’s Lake Resort, , Ohio Burlington, Wisconsin Ruby, J. B. '70, Assistant Innkeeper, Downtown DuMond, R. C., Jr. '42, General Manager, Stouffer’s Holiday Inn, Cincinnati, Ohio Oak Brook Inn, Oak Brook, Illinois Ruth, D. C. '66, Vice President, Ohio Inns, Inc., Elsaesser, A. J. '49, General Manager, Carrousel Columbus, Ohio Inn, Cincinnati, Ohio Schimmel, M. K. '61, Resident Manager, Blackstone Faltin, B. C. '69, Assistant Innkeeper, Holiday Inn Hotel, Omaha, Nebraska Cincinnati South, Cincinnati, Ohio Schmid, A. '42, General Manager, Hotel-Motel Fanelli, J. G. '48, Food and Beverage Director, Division, Bates & Springer, Inc., Cleveland, Ohio Kahler Corporation, Rochester, Minnesota Schoenbrunn, L. E. '40, Vice President-General Ferris, R. J. '62, General Manager, Crown Center Manager, Chase-Park Plaza Hotel, St. Louis, Hotel, Kansas City, Missouri M issouri Fisher, F. X. '54, Area Director of Operations, Sherman, M. '61, General Manager, Fairmont Mayo Sheraton Hotels, Chicago, Illinois Hotel, Tulsa, Oklahoma Fisk, W. W. '28, Vice President-Secretary, Tuller Smith, R., Jr. '32, Vice President, Parkway Inns, Motel Corporation, Highland Inn, St. Paul, Milwaukee, Wisconsin Minnesota Smith, W. R. '54, President, Your Host, Inc., Forlano, A. J. '68, Assistant to Vice President, Columbus, Ohio Winegardner-Hammons, Cincinnati, Ohio Souther, R. K. '53, Director, Motel Division, General Foster, E. F. '51, Personnel Manager, The Curtis Management Corporation (Holiday Inns), Des Hotel, , Minnesota Moines, Iowa Griffin, R. L. '69, Innkeeper, H oliday Inn, Mason, Strang, D. W., Jr. '60, President, Howard Johnson's Ohio Motor Lodge, Skokie, Illinois Gully, S. E. '56, Vice President and General Manager, Timmerman, R. L. '31, Food and Beverage Director The Radisson Hotel, Minneapolis, Minnesota Netherland Hilton Hotel, Cincinnati, Ohio Hall, A. E. '59, Owner-Manager, Guest House Motor Tutt, W. B. '63, Executive Assistant Manager, Inn, Chanute, Kansas; Hallmark Motor Inn, Crown Center Hotel, Kansas City, Missouri Arkansas City, Kansas Tyo, R. '27, Manager, Imperial House, Findlay, Ohio Harron, A. B. '63, Director of Catering, Marriott Walker, C. T. '69, Director of Catering, Omaha Motor Hotel, Chicago, Illinois Hilton Hotel, Omaha, Nebraska Hermans, J. M. C. G. '67, Resident Manager, Sheraton Ward, A. L. '55, General Manager, Radisson Ritz Hotel, Minneapolis, Minnesota Cornhusker Hotel, Lincoln, Nebraska Jorgensen, E. L. '48, Director, Area Lodging Watson, R., Jr. '48, President-General Manager, Operations, Kahler Corporation, Rochester, The Kahler Corporation, Rochester, Minnesota Minnesota Weir, A. J. '49, Executive Assistant Manager, Kamfjord, J. E. '67, Regional Supervisor, Hollenden House, Cleveland, Ohio Winegardner & Hammons Operations Inc. (Holiday Whiteman, R. A. '70, Assistant Manager, Aqua Inns), Cincinnati, Ohio Marine-A Inn, Avon Lake, Ohio Kaplin, R. L. '50, Vice President, Plaza Hotel, Witteborg, A. C. '33, General Manager, Beaumont Toledo, Ohio Motor Inn, Green Bay, Wisconsin Register of Alumni 55

West Wright, E. T., Jr. '58, Resident Manager, Marriott Motor Hotel, Dallas, Texas Allan, J. '58, General Manager, Host International Hotels, Houston, Texas Benton, P. C. '53, Executive Vice President, Blakely West Coast Day Hotel Corporation, Dallas, Texas Austin, A. G. '33, President, Roosevelt Hotel, Bogardus, J. R. '49, Manager, Transcontinental Seattle, Washington Motor Inns, Inc., Dallas, Texas Barash, A. J. '49, Manager, House Hotel, Brezinski, R. P. ’68, Convention Manager, Arizona City of Commerce, Los Angeles, California Biltmore Hotel, Phoenix, Arizona Bell, R. T., Jr. '57, General Manager, Sheraton Buthorn, W. F. ’32, Manager, La Court Motor Lodge, Universal Hotel, Los Angeles, California Grand Junction, Colorado Brush, R. M. '34, Director, Motor Hotels Management, Cafferty, 0. W., Jr. ’52, Training Director, Ramada Travelodge Corporation, El Cajon, California Inns, Phoenix, Arizona Chappell, P. K. '65, Executive Assistant Manager, Callahan, W. G. '37, General Manager, Harrah's Benson Hotel, Portland, Oregon Hotel & Casino, Reno, Nevada Crouch, C. '49, Owner-Operator, Resetar Hotel, Cascio, P. B. '58, Innkeeper, Holiday Inn, Watsonville, California Vail, Colorado Daw, S. S. '69, General Manager, Ramada Inn, Caselli, P. F. '59, General Manager, Lakeway Inn Arcadia, California and Marina, Austin, Texas Devoto, D. J. '50, Manager, Hilton Inn, International Dwyer, J. L. '57, Food Service Manager, Ponderosa Airport, San Francisco, California Hotel, Reno, Nevada Eydt, F. J. '52, Vice President-Treasurer, Master Feinberg, S., Jr. '66, Director of Sales & Catering, Hosts International, North Hollywood, California Howard Johnson’s Motor Lodge, Texarkana, Flood, P. H. '62, San Francisco Regional Sales Arkansas Manager, Western International Hotels, St. Francis Gardner, W. J. '56, General Manager, Hotel Harbor, Hotel, San Francisco, California Steamboat Springs, Colorado Fortner, S. E. '65, Manager, Howard Johnson’s Motor Garvin, M. M. '66, Director of Food and Beverage, Lodge, Sherman Oaks, California Dallas Hilton, Dallas, Texas Fuller, P. P. '53, General Manager, Sheraton West Gee, T. W. '51, Owner-Manager, Washakie Hotel, Hotel, Los Angeles, California Worland, Wyoming Garvin, J. M. '49, Personnel Coordinator, Gunn, M. P. '53, Owner-Manager, Coach House Western Division, Hilton Hotels, San Francisco, Motor Inn, Helena, Montana C alifornia Hospers, N. L. '48, President-M anager, Worth Gawzner, W. P. '38, Owner-Manager, Miramar Hotel, Fort Worth, Texas Hotel, Santa Barbara, California Just, P. 0. '34, Owner-Manager, Skysail Lodge, Gentner, A. W., Jr. '50, General Manager, Imperial Port Arkansas, Texas Hotel, Portland, Oregon Kelly, J. P. '50, Vice President-General Manager, Gilman, W. E., Jr. '36, President, Massacre Canyon Hotel America, Houston, Texas Inn, Gilman Hot Springs, California Lauerman, J. W. '55, Manager, The Inn of the Six Handlery P. R. '43, President, Handlery Hotels, Flags, Arlington, Texas San Francisco, California McFarland, A. B. '63, Assistant General Manager, Himmelman, L. P. '33, Chairman and Chief Executive Hotel America, Houston, Texas Officer, Western International Hotels, Seattle, Kooiman, C. S. '60, Director of Food and Beverage, W ashington Yellowstone Park Co., Yellowstone National Park, Irwin, R. P. '33, Manager, La Valencia Hotel, La Wyoming Jolla, California McGinn, J. P. '31, Manager, Park Central Motor Kay, M. Z. '61, Vice President-General Manager, Hotel, Phoenix, Arizona Stanford Court Hotel Management Company, Metz, J. R. '55, Internal Auditor, Ramada Inns, San Francisco, California Phoenix, Arizona Keithan, J. W. '50, Director, Western International Moore, C. A. '61, Owner-Manager, Thunderbird Hotels, Seattle, Washington Motel, Boise, Idaho Knowlton, T. W. '56, Vice President and General Noyes, R. S. '43, Vice President, Barshop Motel Manager, Eureka Inn, Eureka, California Enterprises, San Antonio, Texas Krakow, R. W. '48, Manager, Commodore Hotel, Petrie, R. C. '52, Director of Training, Hotel San Francisco, California Operations, Ramada Inns, Inc., Phoenix, Arizona Lee, L. H. '30, President, Lee Hotels Company, Rather, H. L. '52, General Manager, Sheraton Newport Beach, California Dallas Hotel, Dallas, Texas Lemire, J. P. '53, Manager, Design Department, Sawyer, J. E. '58, Vice President-Restaurant Western Service and Supply Company, Western Operations, Barshop Motel Enterprises, San International Hotels, Seattle, Washington Antonio, Texas Lloyd, J. M. '44, President-General Manager, Hotel Schultz, J. C. '65, Director, Food & Beverages, Californian, Fresno, California Houston Oaks Hotel, Houston, Texas Louitt, J. A. '57, Manager, Ramada Inn, Fresno, Seipt, R. A. '67, Inkeeper-Manager, Holiday Inn, C alifornia Boise, Idaho Mackenzie, G. F. '58, General Manager, Mark Smiley, M. S. '57, Innkeeper, Holiday Inn Downtown, Thomas Inn, Monterey, California Wichita Falls, Texas Mallory, K. E. '52, Vice President, Western Spear, J. W., Jr. '49, Innkeeper, Holiday Inn Central, International Hotels, Seattle, Washington Dallas, Texas Marshall, T. C. '52, President, Continental Pacific Turner, F. M. '33, President, C herry Creek Inn, Hotels, San Francisco, California Denver, Colorado McIntyre, J. T. '52, Owner-Manager, Lake Merritt Wegner, N. E. '27, Owner-Manager, Cactus Motor Lodge, Oakland, California Lodge, Tucumcari, New Mexico Mills, G. A. '54, General Manager, Country Squire Wiegner, D. '58, Owner, Pomegranate Inn, Motel, Eugene, Oregon Aspen, Colorado Norlander, J. A. '53, Manager, Beverly Hilton Hotel, 56 Register of Alumni

Beverly Hills, California Guite, J. C. '56, Owner-Manager, La Cote Surprise, Schneider, G. A. ’52, Director, Personnel and Perce, Quebec Education, Western International Hotels, MacEachern, J. A. '70, Chief Steward, Canadian Seattle, Washington Pacific Hotels, Ltd., Chateau Lake Louise, Lake Seneker, C. J. '35, Owner-Manager, Anderson Hotel, Louise, Alberta San Luis Obispo, California McKay, G. B. '57, Innkeeper, Holiday Inn, Walton Sherrill, S. M. '54, Vice President of Sales, International, Rexdale, Ontario Interisland Resorts, Los Angeles, California Olson, K. B. '52, Owner-Manager, Hotel Strathcona, Shively, M. V. '53, Manager-Partner, The Claridge, Victoria, British Columbia Oakland, California Pattison, W. B. '54, President, Delta Properties, Ltd, Tiffany, B. D. '39, General Manager, Holiday Inn, (), Richmond, Vancouver, British Portland, Oregon C olum bia Willard, P. N. '42, General Manager, Hotel Fresno, Pleninger, E. L., Jr. '63, Vice President and General Fresno, California Manager, Hotel Sonesta, Winnipeg, Manitoba Williams, R. D. '65, General Manager, The Lodge at Sharpe, J. L. '65, Resident Manager, King Edward Bear Valley, Bear Valley, California Sheraton, Toronto, Ontario Wood, W. D. ’31, Owner-Operator, Robles del Rio Zuber, J. R. '51, Manager, Walper Hotel, Lodge, Carmel Valley, California Kitchener, Ontario Woolf. C. E. '56, Sales Manager, Western United States, Sonesta International Hotels, Los Angeles, C alifornia Latin America Bello, E. '64, General Manager, Hotel Alaska Cumanagoto-Cumana, Estado Sucre, Venezuela DoMonte, F. A. '52, Director, Monte Hotels Ltd., Kreis, D. C. '70, Innkeeper, Holiday Inn, Recife, Pernambuco, Brazil Anchorage, Alaska DoMonte, L. L. '46, President, Monte Hotels Ltd., Recife, Pernambuco, Brazil Hawaii Holmes, C. F. '56, General Manager, Sao Paulo Hilton; Regional Director, Brazil and Argentina, Hilton Benner, Miss C. L. '63, Food and Beverage Hotels Controller-Staff Planner, The llikai Hotel, MacKinnon, W. H. '43, Vice President-General Honolulu, Oahu Manager, The Macuto Sheraton, La Guaira, Blank, L. J. '51, Owner-General Manager, Hotel Venezuela Tropic Isle, Waikiki, Oahu Purcell, H. C. '55, General Manager, Hotel Portillo, Brennan, D. A. '68, Assistant Manager, the Maui Chile Eldorado, Kaanapali, Maui Stratia, A. M. '59, Vice President, Mexico, Flagship Butterfield, R. H., Jr. '40, General Manager, Mauna Hotels, Mexico City, Mexico Kea Beach Hotel, Kamuela, Hawaii Callis, H. B., Jr. '49, Director of Marketing, Princess Kaiulani Hotel, Honolulu, Oahu Overseas Carlson, D. M. '68, Resident Manager, Sheraton Maui, Kkaanapali, Maui Advani, V. G. '64, D irector, Taj Hotel, Karachi, Child, W. D., Jr. '55, President, Inter-Island Resorts West Pakistan Honolulu, Oahu Aoki, S. '64, Managing Director, Sendai Central Guslander, L. L. '39, Senior Vice President, Island Hotel, Sendai, Japan Holidays-Fred Harvey Inc., Honolulu, Oahu Bailey, L. G. '59, Managing Director, Paradise Island Hamlet, K. B. '66, Resident Manager, Ala Moana Hotel and Villas, Nassau, Bahamas Hotel, Honolulu, Oahu Bijl, W. J. '66, Operations Analyst, European Herkes, R. N. '59, Vice President and Secretary, Division, Inter-Continental Hotels, Paris, France Inter-Island Resorts, Honolulu, Oahu Buch, D. N. '67, Director, Southern Sun Hotel Ho, D. T. W. '64, Executive Vice President, Corp., Johannesburg, South Africa llikai Hotel, Honolulu, Oahu Carrette, E. J., Jr. '61, Vice President and Director-General, Hoteles Biltmore de Guatemala Kim, D. S. '63, Food and Beverage Manager, Coco (Western International Hotels), Guatemala City, Palms Hotel, Wailua Beach, Lihue, Kauai Leong, Mrs. J. '66, Director, Cost Control, Ala Guatemala Moana Hotel, Honolulu, Oahu Catsellis, A. C. '50, Managing Director, Catsellis Lien, S. T. W. '68, Operational Controller, Kahala Hotels, Ltd., Kyrenia, Cyprus Hilton, Honolulu, Oahu Chandler, R. P. '56, Resident Manager, Dorado Lin, P. C. '70, Assistant Manager, Makaha Inn, Beach Hotel, Dorado Beach, Puerto Rico Waianae, Oahu Chiu, W. M. '66, Catering Manager, Shangri-La Puschin, D. A. '59, Food and Beverage Director, Hotel, Singapore Inter-Island Resorts, Honolulu, Oahu Connable, H. B. '67, General Manager, Takaro Lodge, Rinker, R. N. '52, Owner, Pali Palms Hotel, Kailua, Te Anau, New Zealand Oahu; Executive Vice President, Hawaii Hotel DeGale, R. S. '70, Manager, Sunset Crest Resort, Association, Honolulu, Oahu St. James, Barbados, West Indies Treadway, R. W. '41, General Manager, Royal Demetz, A. D- '59, Manager, Hotel Alpi, Bolzano, Hawaiian Hotel, Honolulu, Oahu Italy El-Boulaki, K. '60, Technical Manager, Grand Hotels of Egypt, Cairo, United Arab Republic Canada Engelhardt, C. '42, President, General Manager, Blanc, H. P. '54, Director, Career Development Inverurie Hotel, Paget, Bermuda Institute, Hilton International, Montreal, Quebec Escarraga, O. V. '56, General Manager, Hotel Brown, R. F. '50, Innkeeper, Hovey Manor, North Summit, Singapore Hatley, Quebec Eshel, Ruth '69, Food and Beverage Manager, Crosby, F. L. '47, Manager, Deer Lodge, Lake Sharon Resort Hotel, Herzlia-on-the-Sea, Israel Louise, Alberta Faiella, J. P. '38, Owner-Manager, Waterlet Inn, Register of Alumni 57

Southhampton, Bermuda LaFaurie, J. E. '50, Owner-Manager, Long Bay Foote, J. S. '64, President-General Manager, Hotel, Antigua, West Indies Empress Hotel, Kowloon, Hong Kong Lamba, P. S. '56, Executive Manager, Oberoi Frees, G. W. '38, Manager, El C onquistador Hotel Inter-Continental, New Delhi, India & Club, Fajardo, Puerto Rico Lim, E. H. '58, General Manager and Regional Friedli, 0. F. ’60, Manager, Villa Montecarlo Hotel, Director, The Singapore Hilton, Singapore Chapala, Talisco, Mexico Matysik, M. G. '62, General Manager, Mainz Hilton, Fukuda, H. S. '68, Tokyo Prince Hotel, Tokyo, Japan Mainz, Germany Furuta, K. '53, Managing Director, New Osaka Michel, O. G. '31, D irector, Hotel Euler, Basle, Hotel, Osaka, Japan Switzerland Gaafar, A. D. '57, Credit Manager, Nile Hilton Hotel, Mocquard, P. J. '55, General Manager, Companie Cairo, United Arab Republic des Grands Hotels d’Afrique, Casablanca, Gamo, Y. '53, General Manager, The Pacific Hotel, M orocco Tokyo, Japan Munster, R. W. '62, General Manager, Bristol Hotel Georgiou, S. F. '65, Assistant Manager, Athens Kempinski, Berlin, Germany Hotel, Athens, Greece Nirula, L. '66, Technical Advisor, Nirula’s Hotel, Ghai, R. K. '66, General Manager, Hotel Natraj, New Delhi, India Bombay, India Odagiri, Y. '61, Front Office Manager, International Gordon, D. J. S. '52, Owner-General Manager, Hotel Kyoto, Kyoto City, Japan Warren Lodge, Shefferton, England Peelen, F. '64, General Manager, Hotel Groeneveld, F. '31, Manager, Residency Hotel, Inter-Continental, Nairobi, Kenya Pretoria, South Africa Hacohen, E. '63, Banquet Manager, Hilton Hotel, Prevost, J. E. '62, General Manager, Hotel Inter­ Tel Aviv, Israel Continental Lusaka, Lusaka, Zambia Halvorsen, M., Jr. '54, General Manager, Paraiso Ricketts, R. D. '69, Assistant to the General Marriott Hotel, Acapulco, Mexico Manager, Inn on the Park, London, England Harre, J. G. '62, Director of Sales, Castle Harbour Rodriguez, Mrs. S. A. '57, Manager, Hotel Hotel, Hamilton, Bermuda Excelsior, San Juan, Puerto Rico Hayashi, K. '69, Deputy Manager, Management and Rufe, R. K. '52, Vice President, Operations, Far Control Department, Hotel Administration Eastern Division, Inter-Continental Hotels Division, Seibu Railway Company, Tokyo, Japan Corporation, Bangkok, Thailand Hollant, J. C. '60, Comptroller, Racquet Club Hotel, Saint-Cyr, C. '64, Manager, Manoir de Beauregard, Santurce, Puerto Rico Sainte Anne, Martinique, West Indies Hoshino, D. A. '58, Manager, Hoshino Hotel, Sakes, J. C. '49, Operations, Holiday Inn International, Karuizawa, Japan Diegem, Belgium Hsu, D. 0. '69, Assistant to General Manager, Sato, Y. '64, Mampei Hotel, Nagano, Japan Hotel Fortuna, Kowloon, Hong Kong Schelbert, R. '55, Manager, Hotel Schweizerhof Hulford, H. W. '45, Managing Director, Curtain Bluff Berlin, Berlin, West Germany Hotel, Antigua, West Indies Seferiades, S. A. '63, Manager, Rhodes Bay Hotel, Ide, T. '57, Managing Director, Fuji Lake Hotel, Rhodes, Greece Funatsu, Japan Smith, T. M. '39, Vice President-Treasurer, Swiss lizuka, T. '60, Comptroller, Ambarrukmo Palace, Chalet Enterprises, San Juan, Puerto Rico Jogjakarta and Samudera Beach Hotel, Stobie, G. J. '44, President-General Manager, Castle Pelabuhan Ratu, Indonesia Harbour Hotel, Tuckerstown, Bermuda Inumaru, I. '53, Managing Director, Imperial Hotel, Suzuki, H. '58, Assistant Manager, Imperial Hotel, Tokyo, Japan Inumaru, J. '55, President, Shiba Park Hotel, Tokyo, Japan Tokyo, Japan Suzuki, K. '53, Executive Assistant Manager, Jennings, J. '55, Vice President-General Manager, Imperial Hotel, Tokyo, Japan Dorado Beach Hotel, Dorado Beach, Puerto Rico Takatori, H. '64, Assistant Reservation Manager, Jenny, H. '66, Executive Assistant Manager, Hotel Okura, Tokyo, Japan Siam Inter-Continental Hotel, Bangkok, Thailand Tha, N. V. '62, Manager, Hotel Caravelle, Saigon, Jorgensen, S. E. '56, Vice President of Operations, South Viet Nam Swiss Chalet Hotels, Santurce, Puerto Rico Webb, E. Baxter '56, General Manager, The Kanaya, T. '68, Executive Vice President, Kaya Caravanserai, St. Maarten Netherlands, West Hotel & Development Company, Tokyo, Japan Indies Kawawaki, T. '64, Assistant Banquet Manager, Weishaupt, H. P. '64, Manager, Zurich Airport Hotel Okura, Tokyo, Japan Hilton, Zurich, Switzerland Khanna, R. K. '62, Assistant Manager, Claridge's Wevle, J. '49, General Manager, Nord-Norsk Hotel, New Delhi, India Hotelldrift, Alta, Norway Kilborn, P. C. '50, Managing D irector, Lex Hotels Wong, M. S. K. '70, Assistant Manager, Hotel Ltd., London, England Astoria, San Nicolas, Aruba, Netherlands Antiles Kirmse, W. A. '67, Administrative Assistant to the Yamaguchi, Y. A. '61, Executive Assistant Manager, Vice President, Far East and Pacific, Fujiya Hotel, Miyanoshita, Hakone, Japan Inter-Continental Hotels Corporation, Bangkok, Yamano, H. '59, Executive Assistant Manager, Thailand Imperial Hotel, Tokyo, Japan Kobayashi, K. '57, Managing Director, Marunouchi Yamazaki, G. '61, General Manager, Ambarrukmo Hotel, Tokyo, Japan Palace Hotel, Jogjakarta, and Samudra Beach Kohda, H. '64, Marketing Manager, Hotel New Otani, Hotel, Pelabuhan Ratu, Indonesia Tokyo, Japan Young, W. J. '48, General Manager-Director, Krohn, J. H. '56, Owner-Operator, Fjellstolen Miramar Ltd. and Island Hotels Inc., Barbados, Mountain Lodge, Reinli, Valdres, Norway West Indies Kusumoto, Y. '63, Assistant Manager, Takara Hotel, Zamora, M. A. '66, Assistant Manager, Zamora Tokyo, Japan Hotels, Manila, Philippines 58 Register of Alumni

Restaurants Butterworth, B. R. '69, Area Supervisor—Vermont, Carroll’s Development Corporation, Rutland, Allen, E. R. '63, Director of Operations, Retail Verm ont Division, Jordan Charolais Enterprises, Butler, G. W. '69, General Manager, The Mooring Saxapahaw, North Carolina Restaurant, Beach Haven, New Jersey Anagost, B. T. '60, Owner, Cumberland House Callis, E. C. '42, Vice President-General Manager, Restaurant, Chicago, Illinois Restaurant Operations, Red Coach Grills, Ashley, B. C. '63, Director of Systems and Procedures Braintree, Massachusetts Analysis, Host International, Inc., Santa Monica, Cantwell, R. M. '52, President-Manager, Old Mill C alifornia Inn, Bernardsville, New Jersey Baldauf, R. F. '56, Vice President, Trader Vic’s Caplan, M. A. '66, Assistant Manager, Fountain Restaurants, San Francisco, California Restaurant, New York City Baldwin, R. S. '50, Owner, Pancake Pantry, Carlson, R. B. '48, Owner, The Frontier Beef Buffet, Nashville, Tennessee Ann Arbor, Michigan Bales, R. T. '68, Vice President, The Round C arroll, W. N. '67, Owner, Beer & Ale House, Restaurant, Abington, Pennsylvania Bronx, New York Balter, L. A. '55, President, Garrison Estates, Carvalho, P. W. '63, Manager, Service Systems Bird & Bottle Inc., Garrison, New York Corporation, Plaza Suite Restaurant, Banta, G. E. '57, Operator, Banta’s Steak & Stein, Buffalo, New York Poughkeepsie, New York Chandler, J. D. '55, President, Chandler & Banta, J. L. '62, Manager, Banta’s Steak & Stein, Associates, Minneapolis, Minnesota Poughkeepsie, New York Chapin, F. D. '51, President, International Foods, Barth, W. H. '56, Manager, Marriott Corporation, Inc., North Hollywood, California Rockville, Maryland Clarkson, T. W. '35, President, Capital Cuisine, Bartholomew, R. G. '41, General Manager, Davis Frankfort, Kentucky Cafeterias, Miami, Florida Clifton, D. E. '58, President-Owner, Mr. Bee, Inc., Bates, B. M., Jr. '52, Administrator, Division of Food Raritan, New Jersey Operations, Macy’s, New York City Cohn, J. H. '41, Owner, Jan’s Restaurant, Becker, H. H. '62, Area Supervisor, Arby's Roast Los Angeles, California Beef, Rochester-Syracuse, New York Collins, J. E. '51, President, Kentucky Fried Chicken, Bernardin, A. E. '52, Owner-Operator, McDonald’s, San Clemente, California Fremont, California Colman, J. D. '66, District Sales Manager, Dunkin’ Binder, K. K. '61, Director of Operations, Western Donuts, Dallas, Texas Region, Burger Chef Systems, Inc., Comisar, M. J. '57, Owner-Manager, Maisonette Amarillo, Texas Restaurant, Cincinnati, Ohio Cook, E. D., Jr. '57, President, Associated Binyon, H. O. '61, Vice President and General Restaurants Inc., Indianapolis, Indiana Manager, Binyon’s Restaurant, Cooper, B. M. '62, Owner-Manager, The Estaminet Chicago, Illinois and Wonderland Restaurants, Burlington, Bird, W. L. '42, Owner, Imperial Fountain Restaurant, Ontario, Canada Oakland, California Cooper, I. A. '57, Owner-Manager, Ye Olde Ironmaster Blackburn, D. B. '57, Owner-Manager, A ltam ont Restaurant, Reading, Pennsylvania Inn, Millbrook, New York Corbisiero, A. M. '58, General Manager, Riccardo’s Bolanis, P. G. '51, Secretary-Treasurer, Bolan’s Inc., Restaurant and Caterers, Astoria, New York Pittsburgh, Pennsylvania Corbisiero, R. F. '56, Director, Riccardo’s Bolanis, W. G. '49, Vice President and Manager, Restaurant, Astoria, New York Bolan’s Inc., Pittsburgh, Pennsylvania Critchlow, R. R. '40, Corporate Director, Food B olling, H. W. '43, Secretary, B o llin g ’s Inc., Services, Allied Stores Corporation, Chicago, Illinois New York City Bookbinder, S. C. Ill '58, Vice President, Crofoot, E. J. II '59, Owner, C row ’s Nest Bookbinder’s Sea Food House, Restaurant, Sacramento, California Philadelphia, Pennsylvania Davenport, H. H. '64, Vice President, Operations, Bos, P. H. '68, Director, Food and Beverage Davenport Lunch and Portsbeef Corporation, Operations, Fletcher Properties, Harrisburg, Pennsylvania Jacksonville, Florida Davis, S. K. '54, Manager, Putsch’s Plaza Restaurants, Brigham, M. H., Jr. '60, Manager, Marriott-Hot Shoppes Overland Park, Kansas Corporation, Wachovia Bank, Winston-Salem, Dean, D. R. '57, Manager, Dean's Diner, North Carolina Blairsville, Pennsylvania Brooke, D. L. '50, President, Restaurant Management DiPasquale, V. J. '48, Divisional Restaurants Corporation, Franklin Park, Illinois Manager, Filene’s, Boston, Massachusetts Bryant, R. P. '44, Vice President, Restaurant Dixon, R. D. '45, Ruby Red Restaurants, Division, Marriott Corporation, Washington, D.C. New Orleans, Louisiana Bucher, L. F. '45, Executive Manager, Big Boy Dorman, C. E. '56, Vice President, Director of Drive-ins, Elkhart, Indiana Operations, Restaurants and Motor Inns, Ace Buckley, R. M. '49, Owner, 17 West Restaurant, Foods Inc., Milwaukee, Wisconsin San Jose, California Dudas, R. '69, Owner, Taco Box International, Bullock, J. A. '32, President, J. A. Bullock Farmington, New Mexico Associates (Consultants on Restaurant DuMond, J. H. '67, Manager, Warehouse, Operations), Hopatcong, New Jersey Ithaca, New York Bulloss, C. A., Jr. '57, Area Manager, Howard Edelbut, Mrs. J. '44, Executive Vice President, Johnson Company, Boston, Massachusetts O’Donnell’s Sea Grille, Washington, D.C. Buncom, H. J. '55, Supervisor, Restaurant Operations, Edgerton, D. R. '48, Owner, Universal Restaurants, Chock Full O’Nuts, New York City Miami, Florida Register of Alumni 59

Edwards, I. H. '44, Owner-Manager, Howard Johnson’s Heilman, H. R. '39, President, Heilman’s Restaurants, Restaurant, Flint, Michigan Inc., Ft. Lauderdale, Florida Egan, E. J. '43, Manager, Restaurant Department, Heilman, R. E. '45, Owner-Manager, Heilman's John Wanamaker’s Philadelphia, Pennsylvania Beachcomber Restaurant, Clearwater Beach, Eggar, M. C. W. ’60, Manager and Training Florida Supervisor, Red Barn Restaurants, Heiman, J. F. '58, Owner, Yorkshire Inn, Harrisburg, Pennsylvania Miami, Florida Ernest, J. F. ’55, Manager, Manhattan Restaurant, Heinrich, P. B. '63, Director of Promotion and Rochester, New York Marketing, Depot Restaurants, Pittsford, Ernst, R. C. '63, Owner, Picnic Basket & Golden New York Anchor, West Harwich, and West Dennis, Hemmeter, C. B. '62, Operator, Colonel’s Plantation, Massachusetts Beef Steak House, Christopher’s Prime Rib, Tahiti Estes, D. '43, Owner, Landfall Restaurant, by Six, Canton Puka, Honolulu, Hawaii Woods Hole, Massachusetts Herb, H. G. '31, Manager, Stouffer Foods Corporation, Fantasia, J. P. '58, Manager, Fantasia Restaurant, Wynnewood, Pennsylvania Cambridge, Massachusetts Higgins, L. C. '60, Manager, Dobbs House, Inc., Ferraro, A. E. '49, Director of Operations, Longchamps, Columbus, Ohio Inc., New York City Hitchon, L. F. '54, Manager, Howard Johnson’s Fisher, M. M. '66, Assistant Manager, Fisher’s Restaurant, Washington, Pennsylvania Restaurant, Philadelphia, Pennsylvania Hoffstot, F. D. '67, Manager, Hoffstot’s of Oakmont, Foley, J. D. '60, Manager, Red Coach Grill, Oakmont, Pennsylvania Latham, New York Holtkam p, W. H. '49, Manager-Owner, Cayuga Inn, Freeman, R. A. '63, V ictoria Station, Trumansburg, New York San Francisco, California Horn, M. L., Jr. '50, Vice President, Horn Family Gallagher, F. J. '53, Manager, The Wigwam Restaurants, West Orange, New Jersey Restaurant, Indian Rocks Beach, Florida Huggins, F. A., Jr. '58, Director of Operations- Garcia, M. A. '65, Assistant Manager, Las Novedades Eastern Division, Mr. Donut, Westwood, Spanish Restaurant, Tampa, Florida Massachusetts George, R, W. '57, Director of Coffee Shops, A&W Hunt, E. C. '58, Director, Specialty Restaurants, Food Services of Canada, Ltd., North Vancouver, Horn & Hardart, New York City British Columbia, Canada lacomini, D. P. '64, Manager, lacomini’s Restaurants, Gildersleeve, R. E. '65, District Manager, Frank Akron, Ohio Shattuck Co. (Schrafft's) Century City, Johnson, H. W., Jr. '54, District Manager, Cafeterias, C alifornia Marriott Corporation, Washington, D.C. Girves, D. T. '65, Manager, Jai Lai Cafe, Inc., Jones, W. R., Ill '56, Manager, New Business Columbus, Ohio Development, Burger Chef Systems, Inc., Goldner, L. S. '51, Owner-Manager, Singer’s Indianapolis, Indiana Restaurant, Liberty, New York Jung, E. A. '52, Manager, Trader V ic’s, Grailer, C. K. '53, Vice President, Charlie Brown’s, St. Louis, Missouri Division of Interstate Hosts, Inc., Santa Monica, Kastner, D. E. '43, President, Christopher Ryder C alifornia House, Chatham, Massachusetts Graves, B. H. '57, President, Boyd H. Graves Keefe, W. P. '52, Division Manager, Food Service, Restaurants, Inc., Snoqualmie, Washington J. L. Hudson Company, Detroit, Michigan Green, W. '26, President, Myron Green Cafeterias Keleman, M. '58, General Manager, Rochelle's Company, Kansas City, Missouri Restaurant, Long Beach, California Gremos, A. S. '64, Area Supervisor, Burger Chef, Kennedy, R. H. '56, D irector of Marketing, G ino’s Indianapolis, Indiana Inc., King of Prussia, Pennsylvania Griffiths, R. W. '66, Administrative Assistant to the Kessler, Mrs. P. '66, Food Training Supervisor, President, A nthony’s Pier 4, Boston, Marriott Corporation, Bethesda, Maryland Massachusetts King, G. A. '49, General Manager, Durgin Park Hadgis, N. J. '70, Manager, Chateau Restaurant, Restaurant, Boston, Massachusetts Manchester, New Hampshire Kirwan, R. F. '54, Co-Owner-Operator, Dick Kirwan's Hanzas, T. P. '50, Franchiser, Kentucky Fried Bastille, New York City Chicken, Dewitt, New York Konaka, M. '64, General Manager, Rangetsu Harpin, H. A. '35, Director of Food Services, Bon Restaurant, Tokyo, Japan Marche, Seattle, Washington Kotsones, G. J. '43, Owner, Athens Restaurant, Hart, B. M. '48, Owner-Manager, Bennie’s Drive-In Corning, New York Restaurant, Bristol, Tennessee Kramer, H. W. '38, Owner, Bill Kramer’s Restaurant, Harris, J. R. '49, Owner, Milestone Steak House, Pittsburgh, Pennsylvania Madison, Connecticut Lefeve, L. W. '42, Vice President, Toll and Airline Hartline, W. J. '57, Food and O perations Manager, Terminal Division, Marriott Corporation, Knoebel’s Amusement Resort, Elysburg, W ashington, D.C. Pennsylvania Lehmann, K. M. '61, General Manager, Part-Owner, Haskell, R. S. '44, Vice President-Director of Maxi's Rathskeller, White Plains, New York Restaurants, Stouffer Food Corporation, Leslie, H. D. '42, President, John Ebersole’s Cleveland, Ohio Restaurant, White Plains, New York Haverly, F. R. '42, Division Vice President-Director Le Sourd, C. R. '63, A dm inistrative Assistant to of Airport Operations, Restaurant Associates Executive Vice President, Lum’s (Abner's Industries, New York City Beef House), Miami, Florida Hazelwood, J., Jr. '63, Regional Director, Franchising Lewis, A. M. '43, Executive Vice President, and Leasing, Burger Chef, Fairfax, Virginia Longchamps, New York City Healy, R. F. '57, General Manager-Co-Owner, Lewis, G. L. '61, Partner-General Manager, Pancake Hearthstone Manor, Buffalo, New York Restaurants, Inc., Falmouth, Massachusetts 60 Register of Alumni

Lindelow, C. H. ’44, Manager, Stouffer’s # 2 , Penn Johnson’s, New Brunswick, New Jersey Center Plaza, Philadelphia, Pennsylvania Petersen, J. H. '50, Director of Restaurant Franchising, Linder, K. B. '68, President, Trattorian, A. B., Marriott Corporation, Washington, D.C. Stockholm, Sweden Phelan, D. D. '56, Vice President, Restaurant Linz, M. '43, Partner, The Lobster, New York City Division, Cara Operations, Ltd., Toronto, Logan, P. D. ’59, Customer Food Facilities Manager, Ontario, Canada J. C. Penney Company, New York City Pierce, J. S. '42, President, Pierce’s Restaurant, Inc., Macaluso, J. J. '67, Area Training Supervisor, Elmira Heights, New York Burger King Corporation, Miami, Florida Plamondon, P. H. '54, Vice President, Junior MacDonald, C. A. '55, Vice President-General Division, Marriott Corporation, Washington, Manager, Stouffer Foods, Division of Litton D.C. Industries, Solon, Ohio Plenge, E. B. '53, President, Depot Restaurants, Inc., Mahlstedt, J. C. '56, Owner, The Speakeasy Steak Pittsford, New York House, Niagara Falls, New York Pope, E. K. '33, Vice President, Pope’s Cafeterias, Mallory, G. B. '54, President, Mallory Restaurants Inc., St. Louis, Missouri Inc., Roslyn Heights, New York Poulos, G. J. '41, Owner, American Beauty Restaurant, Marshall, C. B. '59, Assistant to President, Davenport Galesburg, Illinois Lunch, Harrisburg, Pennsylvania Rancati, A. C. '46, Owner, Pierre’s Restaurant, Inc., Matthews, W. B. '52, Assistant Manager, Restaurant ^ Cleveland, Ohio Department, Morgan Guaranty Trust Company, Ratzsch, K. A., Jr. '51, Vice President and General New York City Manager, Karl Ratzsch’s Restaurant, McCartney, R. H. '60, Owner-Manager, Sylvan Hills, Milwaukee, Wisconsin Ithaca, New York Rauschenberger, F. J. '57, General Manager, McCormick, Mrs. 0. '45, Co-Owner-Manager, Weber's Blum’s, New York City Restaurant, Narberth, Pennsylvania Richmond, F. A. '61, Owner, Francois Restaurant, McDougall, G. C. '61, Manager, Win Schuler’s Huntington Beach, California Restaurant, Grand Haven, Michigan Rillo, J. A. '60, Manager, Stark’s Restaurant, M cLallen, R. R., Jr. '58, Vice President, B. W. West Covina, California Streeter, Inc. (Arby’s Franchise), Clifton, Ripans, A. F. '55, President, The Cross Roads V irginia Restaurant, Inc., Atlanta, Georgia McLamore, J. W. '47, President, Burger King Rockas, C. '48, General Manager, Jimmy’s Harborside Corporation, Miami, Florida Restaurant, Boston, Massachusetts Merwin, E. O. '36, Manager, Restaurant Department, Rolles, C. G. '56, Owner, Chuck’s Restaurants, Bloomingdale Brothers, New York City Honolulu, Hawaii Meyer, J. A., Jr. '57, President and Owner, Coach Roose, T. A. '54, Director, Fast Foods Division, Inn, Fort Washington, Pennsylvania Morrison's, Atlanta, Georgia Mlddlebrook, J. T., II '57, Vice President, Dutch Rosenberg, R. M. '59 President and Director, Pantry Restaurants, Harrisburg, Pennsylvania Dunkin Donuts, Inc., Quincy, Massachusetts Miller, W. H. '58, President, Miller’s Restaurants, Rosenstein, A. '43, Owner-President, Jack's Oyster New York City House, Inc., Albany, New York Moody, D. M. '51, Owner, M oody’s Beef Buffet, Rowe, P. D., Jr. '48, Owner, Dempsey’s Restaurants, Detroit, Michigan Reading, Pennsylvania Mook, P. G. '58, Owner, Kentucky Fried Chicken, Rufe, F. A. '48, Vice President, Restaurant Brandon, Florida Associates Industries, New York City Moran, H. A. '40, Owner, Henry Moran's, Russell, J. R. '53, Owner-Manager, Chez Leon, Syracuse, New York Fairfield, New Jersey Mulholland, J. E. '55, Food Service Administrator, Sack, B. M. '61, Division General Manager, The Bamberger’s Department Stores, Newark, New Ground Round, Braintree, Massachusetts Jersey Saurman, I. C. '38, Director of Food Services, Mutkoski, S. A. '67, Lessee-Manager, The Carriage Burdine’s, Ft. Lauderdale, Florida House Restaurant, Southold, New York Schneider, P. H. '53, Owner, Swiss Inn Restaurant, Natunen, E. 0. '37, President, The William Pitt, Elkton, Maryland Chatham, New Jersey Schneithorst, J. E. '64, Vice President, Schneithorst Nesbitt, L. A. '57, Owner-Manager, Stables Steak Restaurant Corporation, St. Louis, Missouri House, Houston, Texas Sculos, P. S. '42, Director-Treasurer, The Maridor Nicholas, N. A. '57, Director of Standards and Restaurant, Framingham, Massachusetts Procurements, The Great Western Restaurant Sexton, K. '51, Executive Vice President, Howard Company, New York City Johnson's of Florida, Miami, Florida O’Donnell, J. C. '52, President, Enviro Food, Shackleford, Mrs. L. M. '53, Vice President, Burger Orange, California King of Connecticut, Hamden, Connecticut Oniskey, L. J. '55, P roprietor, V illage Inn, Shafer, H. B. '51, Food Service Director, Halle Southampton, Pennsylvania Brothers Department Store, Cleveland, Ohio Page, B. H. '64, General Manager, Olde Coach Inn, Shanks, I. H. '53, Owner, Diamond Door Restaurant, Nashua, New Hampshire Massena, New York Pandl, G. J. '50, Partner, Pandl's Whitefish Bay Inn, Sherwood, J. W. '51, Restaurant Manager, Stouffer Milwaukee, Wisconsin Foods, Top of the Mart, Atlanta, Georgia Panlilio, Mrs. E. '61, Managing Director, Sulo Sobel, L. J. '65, Director of Purchasing, Anthony’s Restaurant, Makati, Rizal, Philippines Pier 4, Boston, Massachusetts Pappas, C. W. '54, Co-Owner, Michael’s Restaurants, Sofis, E. C. '51, General Manager, Landmark Supply Rochester, Minnesota Corporation (Howard Johnson’s), Braintree, Patton, J. B., Jr. '50, Manager, Marriott Corporation, Massachusetts W ashington, D.C. Spiller, D. T. '57, Manager, Spiller’s Restaurant, Peters, A. S. '47, Licensee-Operator, Howard York Beach, Maine Register of Alumni 61

Spoleta, G. P. '65, Director of Product Development, Yoken, D. A. '62, O wner-Manager, Y oken’s Thar She Fairfield Farm Kitchens, Marriott Corporation, Blows, Danvers, Massachusetts W ashington, D.C. Zeisel, T. B. '62, General Manager, Puerto Rico Stampler, S. B. ’64, Vice President, Stam pler's Filet Division, Lums Restaurant Corporation, Santurce, Mignon, Inc., New York City Puerto Rico Stanczak, D. L. ’67, Manager, The Brass Rail Ziegler, J. D. '62, Operations Manager, Charlie Restaurant, Sheraton Motor Inn, Brown’s Division of Interstate Hosts, Inc., Urbana, Illinois Woodland Hills, California Stevens, D. E. '67, Executive Manager, Stouffer’s Top Zuch, D. '48, Proprietor, Keen's English Chop House, of the Hub, Boston, Massachusetts New York City Stevens, L. C. '65, General Manager, Arby's Franchise, Denver, Colorado Stover, R. L. '65, Area Supervisor, Burger Chef, Manassas, Virginia Food Service Stucker, P. C. '60, Manager, Ham That Am Ham Restaurant, Chittenango, New York Aiduk, M. C. '52, School Lunch Director, Board of Stukenberg, L. R. '61, General Manager, One and One Education, Niagara Falls, New York Half Restaurant, New Hartford, New York Andrews, D. O. '58, Operations and Planning Manager, Suarez, L. A. '59, Owner, Cafeterias Imparcial-Corona, Cardinal Vending Company, Mansfield, Ohio Hospital de Maestro, Hato Rey, Puerto Rico Babcock, J. L., Jr. '36, Director of Food Service, The Theros, G. F. '57, Owner-Manager, King's Inn Lilac Principia Schools, St. Louis, Missouri Lane Enterprise, Minneapolis, Minnesota Backauskas, A. W. '62, District Manager, Saga Food Thomas, J. A. '57, Operations Supervisor, Mallory Service, Pittsburgh, Pennsylvania Restaurants (Burger King), Roslyn Heights, Barlow, S. C. '66, Director of Operations, Food New York Operations, Inc., New York City Tiffany, D. L. '59, President, Scotch & S irloin Batt, J. A. '43, Senior Vice President, Service Systems Restaurants, Binghamton, New York Corporations, Buffalo, New York Tritsch, T. F. '65, Assistant General Manager, House Binder, P. K. '67, Manager, Wilbur Foods, of Representatives’ Restaurants, U.S. Capitol, Boston, Massachusetts W ashington, D.C. Blair, E. N. '57, Director of Operations, Food Service Trotta, R. M. '55, Food Service Manager, L. S. Ayres Division, The Grand Union Company, South Company, Indianapolis, Indiana Hackensack, New Jersey Tsighis, J. J. '60, Group Director, Restaurant Bramley, W. F. '62, Manager, Stouffer's In-Plant Associates Industries, New York City Management Operation, J. C. Penney Company, Tsubokura, T. '68, Manager, Tsukasa Restaurant, New York City Tokyo, Japan Brown, C. E. '66, Food Service Director, Marriott Tucker, D. S. '34, Senior Vice President, Host Corporation, Madeira School, Washington, D.C. International Inc., Santa Monica, California Cappello, L. A. '51, Division Vice President, Turback, M. S. '66, Owner-Manager, Turback’s Old Interstate-United Corporation, Chicago, Illinois Gables Inn, Ithaca, New York Capra, C. L. '64, Cafeteria Supervisor, McDonnell Turgeon, F. A. '55, Treasurer, Howard Johnson’s Douglas Company, St. Louis, Missouri Restaurants, Buffalo and Rochester, New York Carlson, H. N. '49, Regional General Manager, ARA Vandersteur, P. '62, Executive Chef, The Packet Inn, Services, Cincinnati, Ohio North Tonawanda, New York Carson, R. D. '64, President, Harrisburg Foods, Inc., Van Wegen, K. '64, Owner-Manager, Squires Harrisburg, Pennsylvania Restaurant, East Hampton, New York Clark, M. G. '66, Manager, Marriott, Holton Arms Vitale, P. J., Jr. '64, Manager, Kona Kai Restaurant, School, Washington, D.C. Marriott Motor Hotel, Philadelphia, Pennsylvania D'Agostino, A. R. '56, Senior Vice President, Mack Vonetes, J. G. '43, Owner-Manager, Lee House Diner, Brothers Lt. (ARA), Goshen, New York Petersburg, Virginia Darker, D. J. '62, Operations Manager, Colleges, Waldron, P. A. '35, President-Treasurer, Cos Cobber Universities, and Schools, Versafoods Services, Drive-In Restaurants, Stratford, Connecticut Toronto, Canada Wales, L. K. '66, District Sales Manager, Dunkin’ Deal, W. F. '41, Vice President, Area General Donuts of America, Quincy, Massachusetts Manager, ARA, Bryn Mawr, Pennsylvania Warner, D. P. '51, General Manager, Host International, De Gasper, E. E. '48, Food Service Director, Board of Marineland of the Pacific, Palos Verdes Peninsula, Education, Buffalo, New York C alifornia Deignan, P. B. '62, Manager, Foodservice Marketing, Wayne, F. E. '49, Owner-Manager, The Holloway CPC International, Englewood, New Jersey House, East Bloomfield, New York Demmler, R. H. '45, General Manager, Canteen Weber, E. S., Jr. '52, President, A & W International, Corporation, Cincinnati, Ohio Inc. (United Fruit Company), Santa Monica, Denzler, A. H. '58, Regional Director, Service Systems, C alifornia Inc., Chicago, Illinois Wegener, K. G. '62, Manager, Arbor Inn Restaurant, Ditcheos, J. '53, Food Service Director, Killington Ski Rockville Centre, New York Area (Sherburne Corporation, Killington, Vermont Wheeler, L. J., Sr. '38, Manager, Stouffer’s "Top of Dreher, G. L. '67, Assistant Manager, Food Service the Sixes,” New York City Division, John Hancock, Boston Massachusetts White, T. W. '56, Owner, White’s Restaurants, Eppolito, C. T. '52, Senior Vice President, Service Dewitt, New York Systems Corporation, Buffalo, New York Whitney, C. R. '53, President, Royal Castle System Fahey, J. S. '56, President, Gentleman Jim’s, Inc., Inc., Miami, Florida Lighthouse Point, Florida W ilson, R. R. '59, Manager, Ho-Ho-Kus Inn, Farr, J. F. '39, Vice President, Automatic Canteen Ho-Ho-Kus, New Jersey Company of America, Chicago, Illinois 62 Register of Alumni

Fickett, E. C. '44, School Lunch Director, Union Free Medevielle, J. E. '41, Director of Food Services, School, Kenmore, New York Board of Education, Elizabeth, New Jersey Finaldi, G. C. ’59, Supervisor of Operations, Food Merwin, R. M. '42, Chief, Food Service, USAF, Operations Subsidiary Service Systems, Inc., Philadelphia, Pennsylvania Buffalo, New York Miller, W. H., Jr. '38, President, Mark Four Manage­ Flickinger, R. D. ’47, President, Service Systems ment Services, Baltimore, Maryland Corporation, Buffalo, New York Baltimore, Maryland Fors, R. D„ Jr. ’59, President, Food Operations, Inc., Montague, H. A. '34, President and Chief Executive Buffalo, New York Officer, Greyhound Food Management, Frank, L., Jr. '57, Vice President-General Manager, Detroit, Michigan J. B. Food Service (Dobbs Houses, Inc.), Namack, J. M. '58, Area Supervisor, Blaikie, Miller Pemberton, New Jersey & Hines, Inc., New York City Fried, G. ’39, Food Service Director, Western Area, Nordberg, N. L. '55, President, Nordberg’s Caterers, Phoenix Motorola, Inc., Phoenix, Arizona Inc., Reading, Massachusetts Gallagher, P. E. ’58, President, Service Direction, Inc., Nothhelfer, J. 0. '63, Director, Gaynor Food Service, Glen Ellyn, Illinois Westchester, New York Gerhardt, R. A. '56, Director, Plans and Budgets, O’Brien, R. W., Jr. '49, General Manager, Canteen Linton’s Food Services, Philadelphia, Company of America, Buffalo, New York Pennsylvania Olsen, E. L. '36, Food Service Director, Bendix Goodbrand, W. A. ’47, President, Oly Food Services Corporation, Teterboro, New Jersey Ltd., Vancouver, British Columbia, Canada O’Rourk, J. C. '32, President, Blaikie, Miller & Hines, Grinstead, P. W. '57, Budget Director, Saga Food Inc., New York City Service, Menlo Park, California Pajeski, S. J. '57, Assistant Food Service Manager, Haberl, F. J. ’47, Manager, Food and Vending Services, Eastman Kodak Company, Rochester, New York The Martin Company, Denver, Colorado Pedersen, O. W. '52, Director of Auxiliary Services, Haggerty, H. C., Jr. ’68, Manager, Old Field Country Scottsdale Public Schools, Phoenix, Arizona Club, Port Jefferson, New York Phelps, S. N. '39, Director, Dining, Sleeping, and Hallbach, G. W. '49, General Manager, Mealtime Parlor Car Service, , Long Management, New Haven, Connecticut Island City, New York Harbeck, R. T. ’56, Corporate Director of Food Radice, J. A. '65, Operations Supervisor, Service Service, Forbes & Wallace, Springfield, Systems Corporation, New York Telephone Massachusetts Company, New York City Hazen, H. E. ’42, Food Service Director, Famous Barr, Reas, J. R. '50, Food Service Manager, Lederle Labs, St. Louis, Missouri Pearl River, New York Hilburt, J. H. '59, District Manager, Whelan Food Reed, R. 0. '53, Chief of the Bureau of School Food Service, Inc., Philadelphia, Pennsylvania Management, New York State Education Hines, G. H. ’42, Vice President and Treasurer, Department, Albany, New York Blaikie, Miller & Hines, Inc., New York City Remele, R. E. '59, President, National Food Facilities, Hitzel, J. L. ’59, Supervisor of Food Service, Szabo W ashington, D.C. Food Service, Western Electric, Winston-Salem, Runk, W. A., Jr. '51, Food Service Specialist, Goren Massachusetts Foods Company, Boston, Massachusetts Hoffm eister, C. D. ‘52, D ivision Manager, Linton’s Sabella, K. J. '50, Executive Vice President, Eastern Food Services, Philadelphia, Pennsylvania Food Services, Inc., Stamford, Connecticut Horowitz, P. '40, Caterer-Owner-Manager, Park Manor Saunders, H. E., Jr. '45, General Manager, Canteen Caterers, Springfield, Massachusetts Corporation, Kansas City, Missouri Howard, K. E. ’31, Director, Bureau of School Lunches, Simon, J. P. '55, Senior Vice President, ARA Services, Board of Education, Brooklyn, New York Philadelphia, Pennsylvania Irey, G. M. '45, Food Service Coordinator, Store Sisley, P. L. T. '58, Director of Operations, Food Planning Division, J. C. Penney Company, Operations, Inc., Holden, Massachusetts New York City Slocum, W. H. '34, School Lunch Program Director, Kennedy, D. S. '55, President, Ace Foods, Inc., Lanigan School, Fulton, New York Milwaukee, Wisconsin Smith, G. D. '62, Assistant to the Executive Vice Kochli, R. E. '61, Executive Vice President, Southeast President and Project Director, Servomation- Vendors Company, Greensboro, North Carolina Mathias, Baltimore, Maryland Kosakowski, J. E. '48, Food Service Manager, The Snowdon, C. C. '33, Director of Research & Standards, Travelers Insurance Company, Hartford, ARA Service, Philadelphia, Pennsylvania Connecticut Spencer, F. C. '43, Dining Service Manager, New Kosse, R. C. '55, Food Service Director, Grumman Jersey Bell Telephone Company, Newark, New Aircraft, Bethpage, New York Jersey Krouner, D. H. '55, Vice President-Operations Stanway, C. R. '49, Vice President-General Manager, Director, Shultzy’s Delicatessen, Boston, Stouffer's Management Food Systems, Cleveland, Massachusetts Ohio Marker, P. M. '61, Vice President, Rocky Mountain Starke, R. P. '52, Executive Vice President, Service Food Service, Ogden, Utah Systems Corporation, Buffalo, New York Martine, E. '60, Director, Food Services, Public Taylor, R. B. '43, Food Service Manager, Sunbeam Schools, Syosset, New York Corporation, Chicago, Illinois Mather, R. W. '48, Manager, Food Service Department, Thering, H. E. '54, Director of Food Service, Delco Ford Motor Company, Dearborn Michigan Remy Division of General Motors, Anderson, Mathias, G. D. '58, Executive Vice President, Mark Indiana Four Management Services, Baltimore, Maryland Towner, J. R. '43, Food Service Manager, IBM McCarthy, Mrs. J. J. '45, School Lunch Manager, Corporate Headquarters, Armonk, New York Board of Education, Clarkstown Central #1, Triebel, A. R. '55, Central District Manager, Food New York City Service Division, Uncle Ben’s Inc., Houston, Texas Register of Alumni 63

Vail, C. W., Jr. ’61, Director, Operations, Distribution Edington, R. H. '57, General Manager, Ridgeway Center, ARA, Philadelphia, Pennsylvania Country Club, White Plains, New York Verhaak, J. G. ’68, Director, Industrial Engineering, Edwards, R. '45, Club Specialist, United States Navy Dobbs’ House, Inc., Memphis, Tennessee Ships Store Office, Brooklyn, New York Wadle, C. J. '63, Partner, Hunter Vending, Elvins, W. T. '58, Club General Manager, Laguna W ashington, D.C. Niguel Corporation, Laguna, California Whiteman, K. I. '41, Cafeteria Supervisor, Photo Farrar, W. E. '50, Manager, Maple Bluff Country Products Plant, E. I. du Pont de Nemours, Club, Madison, Wisconsin Parlin, New Jersey Frederick, P. C. '47, Manager, The Chicago Club, Wladis, A. N. '39, Regional Manager, Interstate Chicago, Illinois United Corporation, Buffalo, New York Fulop, N. I. '58, Manager, Quadrangle Club, Woodworth, R. M. '57, Director, Food and Housing, Chicago, Illinois University City Studios, Hollywood, California Furst, H. M. '65, Assistant Manager, Royal Canadian Wright, B. B. '57, Director of Food Service, Saga Yacht, Club, Toronto, Ontario, Canada Administrative Division, Menlo Park, California Garwood, W. G. '48 Manager, Toledo Club, Yochum, P. T. '48, President, Servomation-Mathias, Toledo, Ohio Inc., Baltimore, Maryland Girmonde, J. R. '58, Treasurer, Twin Ponds Golf Association, Inc., Mills, New York Zimmermann, S. A. '53, Manager, Food Services, Grout, J. L„ Jr. '64, Manager, Lake Hickory Country Radio Corporation of America, Missile Electronics Club, Hickory, North Carolina and Control Department, Burlington, Massachusetts Haynes, C. E. '44, Manager, Detroit Golf Club, Detroit, Michigan Hecht, L. L. '49, Manager, Spring Lake Club, Clubs Spring Lake, Michigan Hedlund, D. V. '67, Manager, Mohawk G olf Club, Adams, R. M. '50, Manager, Princeton Club of New Tiffin, Ohio York, New York City Hollister, F. H. '32, Manager, Scarsdale Golf Club, Adams, S. W. '66, Manager, Tantallon Country Club, Hartsdale, New York W ashington, D.C. Horgan, R. W. '69, Manager, Ausable Club, Amend, A. A. '56, Manager, Indian Harbor Yacht St. Huberts, New York Club, Greenwich, Connecticut Huber, H. L. '39, Manager, W estwood C ountry Club, Antippa, D. '64, General Manager, Palm Springs Buffalo, New York Mobile Country Club, Palm Springs, California Huggard, A. R. '65, Manager, The Farms Country Arnold, D. C. '52, General Manager, Berry Hills Club, Wallingford, Connecticut Country Club, Charleston, West Virginia Huggard, A. R. '56, Manager, Lehigh Country Club, Ashworth, F. O., Jr. '41, Manager, Mohawk Club, Allentown, Pennsylvania Schenectady, New York Jaekel, D. G. '56, Manager, Hop Meadow C ountry Baribeau, R. D. '58, D irector, Perine Leisure Club, Simsburg, Connecticut International, Envoy International Town Clubs, Jehlen, G. C. '51, Manager, The Lunch Club, Inc., Chicago, Illinois New York City Berrington, W. R., Jr. '64, Manager, Lakewood Knipe, J. R. '31, General Manager, Radley Run Country Club, Westlake, Ohio Country Club, West Chester, Pennsylvania Blasko, P. J. '41, General Manager, Coral Ridge Lamond, W. W. '38, Club Manager, Westmoreland Yacht Club, Fort Lauderdale, Florida Country Club, Export, Pennsylvania Booth, D. '53, Manager, Commissioned Officers Livingood, E. F. '55, Manager, Areola Country Club, Club, United States Naval Station, Newport, Paramus, New Jersey Rhode Island Lockwood, L. C. '47, North Ridge Country Club, Buescher, W., Jr. '35, General Manager, Big Canyon Raleigh, North Carolina Country Club, Newport Beach, California Lyon, E. W. '38, Executive Director, Club Managers Burger, K. R., Jr. '58, Resident Manager, Racquet Association of America, Washington, D.C. and Tennis Club of New York City, New York City Meyer, W. J. '58, Resident Manager, Ocean Club of Burger, R. A. '48, Manager, Engineers Club, Florida, Delray Beach, Florida New York City Montague, O. E. '41, General Manager, Springfield Byer, A. J. '54, General Manager, Leewood Golf Country Club, Springfield, Ohio Club, Eastchester, New York Moon, H. V. '30, Manager, Charlotte C ountry Club, Casey, B. M. '49, General Manager, Blue Mound Charlotte, North Carolina Golf and Courftry Club, Wauwatosa, Wisconsin Morrison, W. B. '36, Manager, MIT Faculty Club, Converse, F. L. '54, Manager, Battle Creek Country Cambridge, Massachusetts Club, Battle Creek, Michigan Murray, T. F. '60, Manager-Treasurer, Lake Country Coulson, C. L. '56, Manager Harvard U niversity Club of Georgia, Carrolton, Georgia Faculty Club, Cambridge, Massachusetts Niel, R. M., Jr. '48, Manager, Princess Anne Country Daglian, A. '57, General Manager, Cornell Club, Club, Virginia Beach, Virginia New York City Osborne, C. W., Jr. '51, Manager, Alumnae House, Decker, E. D. '32, Manager, Lakewood Country Club, Vassar College, Poughkeepsie, New York St. Petersburg, Florida Parkinson, F. '43, Manager, Glen Flora Country Club, Dodge, J. B. '57, Manager, Country Club of Florida Waukegan, Illinois and Ocean Club of Florida, Delray Beach, Pearce, J. D. '52, Manager, Rainier Club, Florida (winter) Seattle, Washington Dunn, W. P., II '51, President, West Orange Riding Penn, J. N. '49, Assistant Secretary-Manager, Union Club, West Orange, New Jersey League Club, New York City Durgee, R. B. '62, General Manager, Larchmont Peterson, W. L. '46, Manager, Parkersburg Country Yacht Club, Larchmont, New York Club, Parkersburg, West Virginia 64 Register of Alumni

Petzing, J. E. ’55, General Manager, Atlanta Athletic Hospitals Club, Atlanta, Georgia Protos, C. M. ’62, Manager, Bethlehem Street Club, Adams, D. J. ’55, Assistant Administrator, New Hellertown, Pennsylvania Rochelle Hospital, New Rochelle, New York Ratkowski, R. W. '64, Manager, Beacon Hill Club, Ainslie, N. J. ’57, Director, Dietary Services, St. Luke’s Summit, New Jersey Medical Center, Sioux City, Iowa Reifschneider, R. '60, General Manager, Aspetuck Alsedek, A. E. ’56, District Manager, Service Valley Country Club, Weston, Connecticut Direction, Inc., Glen Ellyn, Illinois Reyelt, H. G. '39, Owner-Manager, Beach and Tennis Badger, C. R. E. ’49, Assistant Executive D irector, Club, New Rochelle, New York St. Thomas Hospital, Akron, Ohio Reyelt, J. H. '64, Assistant Manager, Beach and Beyer, C. E. ’60, Food Service Director, ARA Hospital Tennis Club, New Rochelle, New York Food Management, St. Elizabeth Hospital, Reynolds, J. M. ’58, Partner, Indian Kettles Club, Lincoln, Nebraska Hague, New York Bolay, B. A. ’69, Dietary Director, Servomation- Rios, E. ’58, General Manager, Bankers Club of Mathias, North Arundel Hospital, Glen Burnie, Puerto Rico, San Juan, Puerto Rico Maryland Ripper, D. H. '40, General Manager, D etroit Club, Bowen, O. M. ’40, Administrator, Allentown Hospital Detroit, Michigan Association, Allentown, Pennsylvania Rockey, J. A. '39, Manager, Concord Country Club, Bracco, G. A. ’60, Regional Vice President, ARA Concordville, Pennsylvania Hospital Food Management, Wellesley Hills, Rohde, R. K. '51, General Manager, Monroe Golf and Massachusetts Country Club, Monroe, Michigan Brannon, J. F. ’61, Director of Operations, Hospital Rorke, W. S. '51, General Manager, Seattle Tennis Dietary Service Inc., Detroit, Michigan Club, Seattle, Washington Brown, J. F. ’60, ARA Hospital Food Management, Ross, A. H. '64, Club Manager, Breezy Bend Country United Hospitals Medical Center, Newark, Club, Headingley, Manitoba, Canada New Jersey Ross, R. S. '51, Manager, Piping Rock Club, Caddy, E. R. ’33, Executive Vice President, Monsour Locust Valley, New York Hospital and Clinic, Jeannette, Pennsylvania Satterthwait, W. J., Jr. '51, General Manager, Calvert, D. ’51, Director, Food Services and Buffalo Club, Buffalo, New York Housekeeping, Columbia Presbyterian Medical Schlingmann, C. F. Ill '61, General Manager, Center, New York City Wilmington Country Club, Wilmington, Delaware Card, H. F. ’54, Assistant Administrator, Supporting Seely, R. '41, Club Manager, Wamsutta Club, Services, Mount Sinai Medical Center, New Bedford, Massachusetts New York City Shaner, F. E. '50, Manager-Assistant Secretary, Cleary, E. J. ’40, Food Service Manager, United Food Broad Street Club, Inc., New York City Management Service, Auburn Memorial Hospital, Shaw, F. H. '49, Manager, Indian Hills Country Club, Auburn, New York Winnetka, Illinois Clement, C. A. ’28, Director of Food Services, Tri Shissias, G. G. ’57, Manager, Forest Lake Club, County Hospital, Springfield, Pennsylvania Columbia, South Carolina Colbert, F. A. ’48, Food Service Director, Overlook Smith, W. E. ’55, Manager, Apawamis Club, Hospital, Summit, New Jersey Rye, New Y ork Colby, J. W. ’48, Administrator, St. Luke’s Memorial Hospital, Spokane, Washington Sochacki, J. L. ’62, General Manager, Columbia Club, Cummings, R. E. ’40, A dm inistrator, J. C. B lair Indianapolis, Indiana Memorial Hospital, Huntingdon, Pennsylvania Stover, F. T. ’65, Manager, The Bay Club, Dalla, F. C. ’49, D irector of A uxiliary Services, Boston, Massachusetts Jefferson Medical Center, Philadelphia, Ten Broeck, D. L. ’37, Manager, Y orick Club, Pennsylvania Lowell, Massachusetts Douglass, C. R. ’32, Executive Assistant, District of Thomas, F. J. ’49, Manager, Saucon Valley Country Columbia General Hospital, Washington, D.C. Club, Bethlehem, Pennsylvania Drake, R. L. ’65, Director of Food Service, University Tower, H. E. ’47, Manager, University Club of of Chicago Hospitals and Clinics, Chicago, Syracuse, Syracuse, New York Illinois Travis, W. ’42, General Manager, Yale Club, Ferris, E. '64, Director of Food Services, Greenville New York City Hospital System, Greenville, South Carolina Tuthill, T. N. ’67, Assistant Manager, Nashua Country Feuquay, D. E. '57, Director of Food Service, Hospital Club, Nashua, New Hampshire of the University of Pennsylvania, Philadelphia, Vignaux, G. J. ’66, Manager, Engineers Country Pennsylvania Club, Roslyn, New York Finlayson, R. L. '58, Assistant A dm inistrator, Wallace, C. C. ’49, Manager, Wellesley College Club, Waterbury Hospital, Waterbury, Connecticut Wellesley, Massachusetts Fread, R. G. '58, Director of Support Services, Walsh, J. A., Jr. ’58, Manager, Birmingham Athletic Maimonides Medical Center, Brooklyn, New York Club, Birmingham, Michigan Geggis, W. L. '63, District Manager, ARA Hospital Walsh, T. C. ’52, Executive Assistant Manager, New Food Management, Philadelphia, Pennsylvania York Athletic Club, New York City Gerstenberger, K. E. '59, Vice President, Operations, Wannop, H. W. ’42, Food and Beverage Manager, Service Directions, Inc., Abbott Northwest Lake Placid Club, Lake Placid, New York Hospitals, Minneapolis, Minnesota Wannop, J. W. ’42, General Manager, Wianno Club, Gibbons, H. C. '55, Director of Dietary Services, The Wianno, Massachusetts Christ Hospital, Cincinnati, Ohio Waring, W. G. ’60, General Manager, Aronimink Golf Groenendijk, M. '61, Operations Analyst, ARA Club, Newton Square, Pennsylvania Hospital Food Management, Atlanta, Georgia Watts, R. D. ’56, General Manager, Houston Club, Haden, H. W. '56, A dm inistrator, Tobey Hospital, Houston, Texas Wareham, Massachusetts Register of Alumni 65

Hamilton, R. D. Ill '68, Assistant Food Service Reynolds, J. B. '58, Food Service Director, ARA Director, The George Washington University Services, Memorial Hospital, Pawtucket, Hospital, Washington, D.C. Rhode Island Hanly, J. K. '62, Administrator, B. S. Poliak Hospital, Rhoades, J. L. '66, Assistant Director, Dining Services, Jersey City, New Jersey ARA, Sibly Hospital, Washington, D.C. Hansen, R. D. '60, Assistant Director, Scripps Richman, E. L. '47, Associate Director, Bernstein Memorial Hospital, La Jolla, Calitornia Institute, Beth Israel Medical Center, Havice, A. J. '58, Regional Vice President, ARA New York City Hospital Food Management, Des Moines, Illinois Rogers, C. T. '55, District Manager, ARA Hospital Hoebel, P. A. '63, Operating Supervisor, Hospitals Food Management, New Jersey and Nursing Homes, Service Systems, Inc., Rudiger, H. F. '33, Administrator, Southside Hospital, Buffalo, New York Bay Shore, New York Honish, J. A. '57, Food Service Director, Szabo Food Sabbag, G. J. '58, Executive Director, Parker Hill Services, Harrison Memorial Hospital, Bremerton, Medical Center, Boston, Massachusetts W ashington Smith, D. L., Jr. '61, Director of Food Service, South Jack, R. L. '55, Operations Regional Vice President, Fulton Hospital, East Point, Georgia ARA Hospital Food Management, Kansas City, Smith, J. L. '48, Chief, Hospital Care & Rehabilitation, Kansas U.S. Public Health Service Division, Medical Care Johnson, W. C. '44, Executive Director, Hospital Administration, Arlington, Virginia Association of Rhode Island, Providence, Sorger, F. J. '53, Regional Operations Manager, ARA Rhode Island Hospital Food Management, Inc., Atlanta, Georgia Kaud, F. A. '68, Food Service Director, Medical Center Sweeney, R. H. '53, Administrator, Alfred I. du Pont Hospital, University of Wisconsin, Madison, Institute, Wilmington, Delaware W isconsin Thompson, C. R. '53, Assistant Administrator, Temple Keeney, J. C. '49, C om ptroller, Munroe Memorial University Hospital, Philadelphia, Pennsylvania Hospital, Ocala, Florida Thompson, R. H. '47, Food Service Director, George Kincade, D. A. '49, Administrator, Memorial Hospital, Washington University Hospital, Washington, D.C. Burlington, Wisconsin Vanderslice, J. A. '43, District Manager, Hospital Knapp, G. T. '59, Area Manager, Hospital Dietary Food Service, Marriott Corporation, Department, Marriott Corporation, Washington, D.C. W ashington, D.C. Kumpf, G. E. '61, President, Hospital Food Service, Vaughan, J. S. '60, Regional Vice President, ARA Fort Lauderdale, Florida Hospital Food Management, Inc., Pennsauken, Lamb, R. A. '62, Regional Operations Analyst, ARA New Jersey Hospital Food Management, San Francisco, Weisman, P. C. '53, Food Service Director, University C alifornia Hospital, University of Washington, Seattle, Letwin, C. A. '46, Assistant Administrator, Aultman Washington Hospital, Canton, Ohio Wheatley, T. J. '60, Assistant Administrator, Littlefield, N. D. '32, Housekeeping Supervisor, Woonsocket Hospital, Woonsocket, Rhode Island Baltimore City Hospital, Baltimore, Maryland Wheeler, K. E. ’64, Assistant Executive Vice President, Ludewig, V. F. '34, Administrator, George Washington Medical Center Affairs, Northwestern University, University Clinical Center, Washington, D.C. Evanston, Illinois Madel, R. P., Jr. '52, Administrator, Lake Shore Inn Whelan, T. E. '52, President-Owner, Whelan Hospital Nursing Home, Waseca, Minnesota Food Service Inc., Philadelphia, Pennsylvania Marcham, A. '58, Assistant Administrator, Emma Williams, G. C. '52, Assistant Director, Miami Valley Pendelton Bradley Hospital, Riverside, Hospital, Dayton, Ohio Rhode Island Zem bruski, L. M. '51, Food Service Manager, West May, C. R. '61, D irector of General Services, Suburban Hospital, Oak Park, Illinois Evanston Hospital, Evanston, Illinois McCarthy, F. J., Jr. '61, Administrator, Castle Rest Nursing Home, Syracuse, New York Meehan, J. F. '51, Food Service Director, St. John’s Colleges and Universities Hospital, Grosse Pointe, Michigan Allan, R. '56, Manager, Residence Halls, Department Morgan, R. J. '59, Food Service Director, Interstate of Housing and Food Service, Penn State University, United-Cease, Upstate Medical Center, University Park, Pennsylvania Syracuse, New York Andrae, R. '42, Director, Auxiliary Services, Northern Myers, W. W. '48, D irector of Food Service, Buffalo Illinois University, DeKalb, Illinois General Hospital, Buffalo, New York Begin, D. F. '59, Regional Operations Director, College Newell, W. T. '54, Assistant Director, Yale New Haven Division, Saga Administrative Corporation, Hospital, New Haven, Connecticut Menlo Park, California Newton, R. R. '59, District Manager, ARA Hospital Benner, D. F. '59, Vice President of Management Food Management, Inc., Pennsauken, New Jersey Services, Allen Brothers and O'Hara, Inc., Olson, J. C. '58, District Manager, ARA Hospital Food Memphis, Tennessee Management, Atlanta, Georgia Bernhard, R. B. '62, Manager of University Center Oswald, C. A. Ill '59, Director, Health Care Operations, Food Services, University of Tennessee, Ace Foods Inc., Milwaukee, Wisconsin Knoxville, Tennessee Pike, W. B. '59, Food Service Director, The Springfield Berninger, 0. A. '58, Assistant Director, Department Hospital, ARA Hospital Food Management, of Dining Halls, Duke University, Durham, North Springfield, Massachusetts C arolina Raymond, R. L. '47, Regional Analyst, Great Lakes Bickert, D. G. '51, Business Manager, Johns Hopkins Region, ARA Hospital Food Management, Petoskey, University, Baltimore, Maryland Michigan Birchfield, J. C. ’57, Director of Food Service and Reiman, P. K. '45, Associate Director, Maine Medical Residence Hall Operations, University of Center, Portland, Maine Tennessee, Knoxville, Tennessee 66 Register of Alumni

Bollman, C. F. '41, Purchasing Agent, University of Graham, M. J. '58, Assistant D irector, D orm itory Illinois, Chicago, Illinois and Food Service, Princeton University, Princeton, Borsari, W. E. ’63, Administrator, Auxiliary Service New Jersey Enterprises, University of California, La Jolla, Grinnan, W. T. '58, Director, Campus Center, C alifornia University of Massachusetts, Amherst, Bower, P. O. ’66, General Manager, A llen & O’Hara, Massachusetts Summit Hall and Pierpont House, Morgantown, Haigh, C. W. '69, Chairman, Hotel and Motel West Virginia Management, Wilkesboro Community College, Bradley, M. J. ’60, Assistant D irector, Housing, Wilkesboro, North Carolina Indiana State University, Terre Haute, Indiana Hannum, P. C. '33, Campus Business Manager, Brenner, J. R. '64, Project Manager and Assistant to University of California, Los Angeles, California the Food Service Director, Columbia University, Harron, B. G. '66, Food Service Manager, Dining New York City Hall, University of Minnesota Technical College, Buck, S. K. '57, Assistant Manager, D ivision of Crockston, Minnesota Physical Plants, Yale University, New Haven, Hazeltine, K. A. '55, Director of Dining Services, Connecticut University of Pennsylvania, Philadelphia, Butler, R. ’50, Dietitian, Residential Halls, Iowa State Pennsylvania University, Ames, Iowa Hill, N. D. '58, Associate Director of Food Services, Callahan, J. M. ’59, Operations Analyst, ARA Slater University of Tennessee, Knoxville, Tennessee School and College Services, Boston, Hodges, R. C. '35, Director, Auxiliary Enterprises, Massachusetts Northern Michigan University, Marquette, Michigan Carey, F. S. ’66, Dining Management Supervisor, Hort, R. '55, Vice President, Sales and Development, Housing and Dining Services, Cornell University, Szabo Food Service, Inc., Seattle, Washington Ithaca, New York Hovis, N. F. '70, Director of Food Services, Servand Carothers, K. W. '64, Saga Food Service, West Seiler’s Dining & Dietary, Clark University, Virginia Wesleyan, Buckhannon, West Virginia Worcester, Massachusetts Carr, C. H., Jr. ’49, President, College Management Huff, S. L. '59, Food Service Manager, Washington Enterprises, Inc., St. Joseph College, Jensen State University, Pullman, Washington Beach, Florida Hurlburt, C. G., Jr. '53, Director, Food Service Chand, D. K. '65, Food Service Manager, Carlton Department, Harvard University, Cambridge, University, Saga Food Service, Ottawa, Canada Massachusetts Cleaveland, N. C., Jr. '57, Director, University Food Jacobs, D. M. '55, District Manager, Mid-Atlantic Services, Brown University, Providence, Region, School and College Services, ARA Service, Rhode Island Potomac, Maryland Cobb, G. H. ’41, Associate Director, McKenny Union, Judd, R. W. '51, Director of College Operations, Eastern Michigan University, Ypsilanti, Michigan A. G. E. Food Services Inc., Detroit, Michigan Cope, H. C. '41, Vice President of Business Affairs, Kersey, R. L. '49, Director of Auxiliary Enterprises, Earlham College, Richmond, Indiana University of Nevada, Reno, Nevada Cousins, J. A. '50 Director, Saga Administrative Ketterer, V. M. '37, District Manager, Saga Food Corporation, Menlo Park, California Service, East Orange, New Jersey Cummings, N, J. '37, Treasurer, Marietta College, King, H. P., Jr. '47, D irector of Food Service, V irginia Marietta, Ohio Polytechnic Institute, Blacksburg, Virginia Davis, W. N. '31, Director of Plant Housing and Krammer, K. G. '70, Director of Student Affairs, New Food Operations, Brown University, Providence, Mexico Institute of Technology, Socorro, Rhode Island New M exico Dean, H. H., Jr. '56, D irector, Residence Halls Kulp, R. R. '45, Food Service Director, Glenville State Housekeeping, Ohio University, Athens, Ohio College, Glenville, West Virginia DeTemple, J. J. '65, Food Services Director, Faculty Kurz, G. W. '64, Food Service Manager, Yale Student Association, Alfred State, Alfred, New York University, Department of Dining Halls, New Dobie, A. R. ’56, Director, University Dining Halls, Haven, Connecticut Yale University, New Haven, Connecticut LaBarre, K. A. '54, Midwest Regional Operations Dohrman, S. K. '61, Director of Food Services, Manager, ARA Slater, School & College Services, University of Illinois, Champaign, Illinois Des Plaines, Illinois Dylla, H. F., Jr. '47, V ice President, School and Langknecht, H. L. '53, Director of Purchasing, ARA- College Services, ARA Service, Philadelphia, Slater School & College Services, Philadelphia, Pennsylvania Pennsylvania Eyster, J. J. ’69, Associate Director of Residence Laube, W. C. '55, Purchasing Manager, Saga Food Halls, University of Pennsylvania, Philadelphia, Service, Menlo Park, California Pennsylvania Ledder, R. E. '48, Director, Food Operations, Fanning, D. J. '48, Assistant Director for Finance, University of Minnesota, Minneapolis, Minnesota University of Rochester Medical Center, Lloyd, D. E. '48, Vice President for Business Affairs, Rochester, New York Worcester Polytechnic Institute, Worcester, Free, F. J. '63, Director, Food Service, New York Massachusetts State College, Oneonta, New York Lo Bello, L. V. '56, Business Manager-Assistant G ackenbach, L. H. ’55, Supervising Manager, MW Treasurer, Alderson-Broaddus College, Philippi, Wood Food Service Inc., Allentown, Pennsylvania West Virginia Gaffney, L. J. '62, Assistant Director and Business Mackimmie, A. A. '61, Housing Manager, Washington Manager, Housing Division, University of Illinois, State University, Pullman, Washington Urbana, Illinois McCarthy, C. E. J. '56, Manager, Kresge Hall, Harvard G ibson, A. W., Jr. '42, Assistant Manager, A llen & Business School, Boston, Massachusetts O’Hara, Inc., Memphis, Tennessee McMahon, P. B. '55, District Manager, Saga Food Gill, R. E. '65, Manager, Saga Food Service, Service, Old Saybrook, Connecticut Manchester College, Manchester, Connecticut Mihaly, A. M. '67, Food Service Director, Saga Food Register of Alumni 67

Service, Ripon College, Ripon, Wisconsin Lipscomb College, Nashville, Tennessee Miller, H. A. '48, Regional Operations Analyst, ARA W alcott, B. H. '58, Assistant Purchasing Agent, Slater School & College Services, Dallas, Texas Harvard University, Cambridge, Massachusetts Minah, T. W. '32, D irector, Dining Halls, Duke Walker, R. C. '43, Food Service Manager and University, Durham, North Carolina Supervisory Teacher, San Mateo Junior College, Muser, W. E. '53, Operations Supervisor, Rutgers Redwood City, California State University, New Brunswick, New Jersey Weissbecker, F. J. '46, Assistant Director, Food Newell, J. T., Jr. '45, Director of Housing and Services Department, Harvard University, Feeding, San Francisco State College, San Cambridge, Massachusetts Francisco, California Wentz, W. J. '58, Regional Operations Manager, Nilsen, A. C. ’69, Assistant Food Service Director, Southern Region, ARA, Atlanta, Georgia Servomation-Mathias, University of North Carolina, Whiting, E. A. '29, Director, University Unions, Willard Chapel Hill, North Carolina Straight Hall, Cornell University, Ithaca, New York Nolan, M. A. '65, Manager, ARA Food Service, Willis, F. S. '50, Director of Dining Services, Faculty Student Union Food Services, University of Student Association, SUNY (Harpur), California, Davis, California Binghamton, New York Norden, W. C. '52, Director, Student Union and Woodruff, D. R. ’60, Assistant Director, Dining Halls, Activities, Eastern Montana College of Education, Williams College, Williamstown, Massachusetts Billings, Montana Zellmer, J. R. '43, Food Service Director, Ohio State Parmelee, R. 0. '35, Food Supervisor, University of University, Columbus, Ohio Michigan League, Ann Arbor, Michigan Partridge, H. R. '40, D irector of Business Services, Florida A & M University, Tallahassee, Florida Payne, P. R. '51, District Manager, ARA Slater School Airlines & College Services, Mayaguez, Puerto Rico Berins, D. A. '66, Assistant to Vice President for Pearson, F. A. '48, Associate Director to the Budget, Corporate Operations, Inc., Dobbs House, Inc., Cornell University, Ithaca, New York Memphis, Tennessee Post, J. D. '52, Business Manager-Treasurer, The Buehler, D. H. '60, Manager of Food and Beverage Putney School, Putney, Vermont Planning, Trans World Airlines, New York City Price, E. T. '47, Food Service Director, University of Droz, A. W. '40, Superintendent of Food and Beverage, Notre Dame, Notre Dame, Indiana Latin America, Pan American Airways, Ramsey, E. W. '37, Food Administration Director, Miami, Florida Tuskegee Institute, Tuskegee, Alabama Eaton, W. V. '61, Director, Systems and Standards, Raynor, H. W. '56, Food Service Director, Russell Air La Carte, Jamaica, New York Sage College, Troy, New York Emmi, S. A. '61, Manager, Research and Development, Ridley, E. T. '65, Food Service Manager, University American Airlines, New York City of Delaware, Newark, Delaware Frees, D. M. '48, Assistant to Commissary Manager, Root, T. P. '58, D irector of D orm itories and Food Pan American World Airways, International Service, Princeton University, Princeton, Airport, San Francisco, California New Jersey Gibson, P. B. '43, Director of Management Training, Ryon, S. R. ’47, Manager, Dining Services, Cornell Sky Chefs, Inc., New York City University, Ithaca, New York Graessle, A. R. '60, Area Service Supervisor, Pan Satterthwait, C. S., Jr. '43, Director of Operations, American Airways, London, Shannon, Glasgow, Schools and Colleges, ARA Food Service, Scandinavia Philadelphia, Pennsylvania Guth, T. G. '57, General Manager, Air La Carte, ARA Scott, H. D. '59, Assistant Director, Administrative Food Services, Minneapolis, Minnesota Services, University of Rochester, Rochester, Herbig, C. W. '55, Vice President, A irline Services, New York Sky Chefs, Inc., New York City Shaw, L. J. ’48, Food Service Manager, State Hill, J. J. '64, Director, Airline Services, Host University Teachers College, Fredonia, New York International, Santa Monica, California Shaw, M. R. '34, Director of Housing and Dining Hunter, R. B. '61, Manager, Flight Service Planning, Services and Assistant University Controller, Pan American Airways, New York City Cornell University, Ithaca, New York Iversen, R. S. '64, Director, International Finance, Sibal, W. J. ’64, Director of Conferences and Trans World Airlines, London, England Catering, University of California, Los Angeles, Kenyon, B. P. ’56, Menu Planning Supervisor, Trans C alifornia World Airlines, New York City Simon, J. K. '69, Manager, Saga Food Service, Kersey, J. R. ’40, Vice President, Braniff International University of Cincinnati, Cincinnati, Ohio Airlines, Dallas, Texas Snyder, K. S. ’48, Comptroller, University of Hawaii, Levine, S. S. ’64, Chief of Dining Services, United Honolulu, Hawaii Airlines Dining Service Pacific Division, Strohkorb, A. W. ’51, Housing Services Administrator, Los Angeles, California University of California, Riverside, California Marks R. L. '56, Assistant Manager, Air La Carte Tarbutton, D. W. ’58, Food Service Manager, (ARA), New York City Bellevue Community College, Bellevue, Washington McCrory, F. H. ’39, Pacific Comm issaries Tewey, J. F. '49, Assistant Director, Housing & Superintendent, Pan American World Airways, Dining, Cornell University, Ithaca, New York International Airport, San Francisco, California Tipton, W. D. ’58, D istrict Manager, ARA Slater McDonough, J. J. '44, Dining Service Manager, School and College Service, Sacramento, United Air Lines, International Airport, C alifornia San Francisco, California Vincent, A. B., Jr. '61, Catering Manager, Princeton Melius, J. A. '50, Area Representative, Dining University Food Service, Princeton, New Jersey Services, United Air Lines, Chicago, Illinois Vlahakis, G. S. '52, Food Services D irector, ARA Milks, S. G. ’62, General Manager, Sky Chefs, Inc., Slater School and College Services, David Cleveland Hopkins Airport, Cleveland, Ohio 68 Register of Alumni

Morrison, W. P. '50, Chief of Commissary, United Boland, R. N. '46, District Manager, Industrial Food Air Lines, Burlington, California Division, Proctor & Gamble, Cincinnati, Ohio Muth, J. C. ’42, Director of Regional Services, Food Bradley, F. L. '48, Partner, Peat, Marwick, Mitchell & and Beverage, Marriott Corporation, Company, Portland, Oregon W ashington, D.C. Breed, E. W. '44, Vice President, Sales, Garber Noseda, R. H. '52, District Manager, In-Flight Service, Travel Service, Brookline, Massachusetts Marriott Corporation, Miami International Airport, Briggs, F. H. '35, Senior Vice President, Equitable Miami, Florida Life Assurance Society of the United States, Parrott, P. J. '41, Director, Food Service, Continental New York City Airlines, Los Angeles, California Brown, R. W. '49, Executive Vice President, National Rabia, S. S. '65, Director, Dining Services, Eastern Restaurant Association, Chicago, Illinois Airlines, Miami International Airport, Burger, J. F. '50, Gulf Area Manager, Kansas Miami, Florida Packing Company of New Orleans, New Orleans, Sullivan, D. G. '66, Supervisor, In-Flight Service, Louisiana Pan American Airways, Honolulu, Hawaii Burr, J. E. '63, Supervisor, Management Advisory Todia, J. J. '66, Airline Catering Manager, Sky Chefs, Services, Harris, Kerr, Forster, Chicago, Illinois Inc., San Francisco, California Burritt, M. B. '44, Principal, Management Advisory Treadwell, J. P. '61, Senior Director of Flight Services, Laventhol Krekstein Horwath & Service Technical Support, Food and Beverage Horwath, Miami, Florida Services, Pan American Airways, New York City Cardone, A. E. '58, Assistant Chief, Meat, Meat Tully, T. M., Jr. '60, General Manager, Sky Chefs, Products and Water Foods Branch, Headquarters, Inc., Kennedy Airport, Jamaica, New York Oakland Region, Defense Personnel Support Center, Alameda, California Cini, J. C. '54, Partner, Cini-Grissom Associates, Other Related Activities Bethesda, Maryland Copeland, H. C., Jr. '40, President, Copeland, Adams, B. B. '35, State Regional Supervisor, Division Kellogg & Company, Inc., New York City of Mental Retardation, Tallahassee, Florida Corwin, C. D., Jr. '35, Food Service Field Affinito, L. H. '53, Comptroller, Simplicity Pattern Representative, Hospitality Education Program, Company, Inc., New York City Florida State Hotel & Restaurant Association and Archer, G. E. '51, Owner and General Manager, Florida State University, Tallahassee, Florida Travel Advisors, Inc., Seattle, Washington Cullen, B. '58, Traveling Secretary, Chicago Cubs, Arnold, C. D. '43, Owner, A rnold Properties, Chicago, Illinois San Francisco, California Cummings, J. M. '52, Managing Partner, Cummings Asbeck, F. S. '55, Vice President, Institutional Sales, James & Company, Certified Public Accountants, Hornblower and Weeks-Hemphill, Noyes, Cleveland, Kennebunk, Maine O hio Daly, P. N. '62, Food Systems Supervisor, Atherton Atherton, H. R. '44, Director, New Products, Food Division (Microwave Ovens), Litton Industries, Service, Hunt Wesson, Fullerton, Californa Minneapolis, Minnesota Atkinson, C. J., Jr. '61, Vice President of Design and Delong, R. D. '48, Administrator, Canterbury Woods, Engineering, Gardner’s Restaurant and Supply Pacific Grove, California Corporation, Franklin, Ohio Devins, T. A. '54, Restaurant Management Director, Baldwin, D. C. '49, Director, Services and Supplies, West Valley Junior College, Campbell, California United States Lines, New York City Dillenbeck, H. A. '37, Food and Concession Banta, J. S. '43, Executive Director, Heritage Supervisor, Ent Air Force Base Exchange, Foundation, Deerfield, Massachusetts Colorado Springs, Colorado Barclay, J. W. '47, Manager, Prepared Foods Dirkse, N. J. '54, Partner, Laventhol Krekstein Division, Seabrook Farms Company, Horwath and Horwath, Cleveland, Ohio Seabrook, New Jersey Donahoe, J. J. '54, Assistant National Sales Manager, Bardo, W. F. '41, Budget Director, Aetna Life & SCM Corporation, New York City Casualty Insurance Company, Hartford, Connecticut Dorf, D. C. '55, Director of Education and Training, Barrett, J. H. '43, Partner, Ernst and Ernst, Hotel Sales Management Association, Syracuse, New York New York City Bearce, J. '52, Senior Vice President, Robert F. Downing, J. P. '40, Business Manager, National Warner, Inc., New York City Association of Independent Schools, Boston, Beck, R. A. '42, Dean, School of Hotel Administration, Massachusetts Cornell University, Ithaca, New York Benter, C. W. '55, Area Manager, National Accounts, Dunn, P. A. '37, Deputy Chief, Food Operations, Inc., Joseph Schlitz Brewing Company, Army and Air Force Exchange Service, Dallas, Texas Milwaukee, Wisconsin Benway, L. L. '28, Assistant Vice President, Hotel Dykes, C. E. '36, Financial Vice President, U.S. Loans and Property, Metropolitan Life Insurance Gypsum Company, Chicago, Illinois Company, New York City Ebdon, G. H. '59, V ice President, Development, Bishop, A. H., Jr. '49, President, Jeans Foods of New Nicholas Corporation, Toledo, Ohio Jersey, Linden, New Jersey Eldridge, H. G. '42, Area Sales Manager, Ice Cream Blackwell, W. T. '52, Manager, Commercial Systems, Division, H. P. Hood & Sons, Worcester, National Cash Register Company, Massachusetts Boston, Massachusetts Evans, R. G. '28, President-General Manager, Bludau, E. W. '54, President, Ed Bludau Associates, Scranton-Wilkes Barre Fine Music Broadcasting San Francisco, California Company, Inc., Radio Station, WYZZ, Wilkes Barre, Blum, M. A. '57, Director of Public Relations and Pennsylvania Institutional Advertising, McGraw-Hill, Falkenstein, W. D. '44, Marketing Director, Towel New York City Department, J. P. Stevens, New York City Register of Alumni 69

Farrell, J. M. ’52, Partner, Price, W aterhouse & Merck and Company, West Point, Pennsylvania Company, Toledo, Ohio Landmark, R. M. '51, Executive Vice President, Fithian, P. S. ’51, President, Greeters of Hawaii, Council on Hotel, Restaurant, and Institutional Honolulu, Hawaii Education, Washington, D. C. Flacks, Jerry D. ’57, Manager, Passenger Services, Lattin, T. W. '66, Vice President, H ospitality Services, American Export Isbrandtsen Lines, Management Services Division of Dutch Pantry, New York City Harrisburg, Pennsylvania Fletcher, R. E. '48, Associate, A rthur W. Dana, Food Lesure, J. D. '44, Partner, Laventhol Krekstein Operations Consultant, New York City Horwath & Horwath, Hotel Accountants, Foertsch, W. H. '39, President, Foertsch-Ready, Inc., New York City Rochester, New York Mathers, W. P. '41, Vice President, Labor Relations, Freihofer, W. D. '61, Production Manager, Charles Bell Telephone Company of Pennsylvania & Freihofer Baking Company, Inc., Troy, New York Diamond State Telephone Company, Philadelphia, Gallian, H. 0 . '64, Program Manager, Research & Pennsylvania Development Department, Hunt Wesson Foods, Mayer, H. M. '39, Vice President-Secretary, Oscar Fullerton, California Mayer & Company, Chicago, Illinois Gaven, R. J. '62, Director, Quality Food Service Mayer, S. '63, Vice President, Victor Mayer Department, National Livestock and Meat Board, Caterers, Inc., Hewlett, New York Chicago, Illinois McCarthy, R. S. '54, Principal, Laventhol Krekstein Getman, F. B. '35, District Manager, Joseph Schlitz Horwath & Horwath, Hotel Accountants, Brewing Company, Mobile, Alabama New York City Gifford, Mrs. H. '26, Director, Project FEAST, Center McClintock, W. F. '38, Manager, Accounting for Technological Education, Daly City, California Department, IBM Corporation, Poughkeepsie, Gordon, H. F. '45, President, Jones, McDuffee & New York Stratton, Inc., Boston, Massachusetts McDonald, R. J. '38, Partner, Sullivan & Cromwell, Gordon, M. '49, President, Morris, Gordon & Son, New York City Inc., Boston, Massachusetts Minami, Y. '60, Director-General Manager, Foreign Grissom, F. D. '60, Partner, Cini-Grissom Associates, Travel Department, Nippon Travel Agency, Bethesda, Maryland Tokyo, Japan Grohmann, H. V. '28, Chairman of the Board, Mitchell, L. E. '59, New Business Ventures Manager, Needham & Grohmann, Inc., Advertising Agency, Institutional Foodservice Marketing, H. J. Heinz New York City Company, Pittsburgh, Pennsylvania Harre, J. G. '62, Assistant Vice President, Leonard Mogk, W. C., Jr. '40, National Sales Manager, Mary Hicks, Inc., New York City Chess, Inc., New York City Heinsius, H. A. '50, President, Needham and Mudge, J. R. '41, Vice President-General Manager, Grohmann Inc., Advertising Agency, New York City General Electric Company, New York City Hetherington, W. S. '59, Sales Manager, Industrial Mullane, J. A. '35, Owner, James A. Mullane Insurance Division, McCormick & Company, Cockeysville, Agency, Springfield, Massachusetts Maryland Nestor, R. W., Jr. '66, Chairman, Division of Food Hoff, H. V. '47, Chairman, Hotel-Motel, Restaurant Service Management, University of Minnesota Management Department, St. Petersburg Junior Technical College, Crookston, Minnesota College, St. Petersburg, Florida Newcomb, F. W. '40, District Sales Manager, Kimberly Hopwood, D. J. '45, Vice President, Food Service, Clark Corporation, Dallas, Texas Industrial Sales and Marketing, Hunt Wesson, Nolin, J. H. '25, Partner, Laventhol Krekstein Horwath Fullerton, California & Horwath, Hotel Accountants, New York City Hugle, D. S. '57, West Coast Regional Director, Obernauer, M. '41, President, Bohemian Distributing Management Advisory Services Division, Harris, Company, Los Angeles, California Kerr, Forster and Company, San Francisco, Opatrny, D. C. '50, Partner, Ernst & Ernst, C alifornia Cleveland, Ohio Ivkovich, R. S. '61, Director of Marketing, Food Orr, S. '57, Director of Food Programming, Coca Cola Service Division, P&C Markets, Syracuse, Bottling Company, Akron, Ohio New York Papanou, P. S. ’47, Vice President and Director of Johansen, D. F. '53, District Traffic Manager, Illinois Marketing, One Stop Institutional Foods, Inc., Bell Telephone Company, Chicago, Illinois Englewood Cliffs, New Jersey Johnson, S. W. '45, Division Traffic Superintendent, Pappas, G. S. '50, Owner-Director, Babylon Beach New York Telephone Company, New York City House Rest Home, Babylon, New York Johnston, L. M. '57, President, Computer Operating Parke, D. L. '60, General Manager, Camp Innabah- Systems, Inc., Boca Raton, Florida Methodist Center, Spring City, Pennsylvania Jolly, K. N. '41, Vice President, Corporate Relations, Parker, J. J. '55, President, John Parker & Associates, Campbell Soup Company, Camden, New Jersey Inc., Seattle, Washington Jones, R. W. '48, Assistant Merchandising Manager, Passaro, L. R. '61, Director of Nutrition, Department Wholesale Towel Department, Cannon Mills, Inc., of Correction, New York State, Albany, New York New York City Peck, G. W. '39, Branch Sales Manager, Thatcher Karlin, G. H. '54, President, Orange Julius of Glass Company, Inc., Philadelphia, Pennsylvania America, Los Angeles, California Pendias, S. P. '42, Vice President, Irving Trust Kayser, J. G. '44, Vice President, Seneca Foods, Company, New York City Rochester, New York Pentecost, W. I. '33, President, West Side Bank, Keister, D. C. '54, Director, School of Hotel and Scranton, Pennsylvania Restaurant Management, University of Denver, Peterson, R. D. '52, President, Foodco Inc., Denver, Colorado Bronx, New York Kimball, M. C. '54, Business Adm inistrator, Y.W.C.A., Pew, R. H. '33, Head of Hotel Administration, New York City University of New Hampshire, Durham, Krieger, C. A. '29, Director of Personnel Relations, New Hampshire 70 Register of Alumni

Piperato, J. L. ’66, Manager, National Restaurant Storey, F. W. '50, Vice President-Controller, The Accounts, Foodservice Division, Armour and Jeannette Glass Company, Jeannette, Pennsylvania Company, Chicago, Illinois Storms, J. R. '60, Curriculum Supervisor, Thompson Purchase, H. J. '49, Chairman, Hotel and Restaurant School of Applied Science, University of New Management Department, Stout State College, Hampshire, Durham, New Hampshire Menomonie, Wisconsin Stoviak, F. S. '48, President, Factory Food Service Quinn, F. J. '54, President-Manager, Saratoga Equipment Agency, Downington, Pennsylvania Catering Service, Inc., Saratoga Springs, New York Sullivan, E. T. '49, Area Manager, Syracuse China Randall, D. A. '54, President, Travel Consultants, Company, Charlotte, North Carolina Inc., W ashington, D. C. Sullivan, W. L. '53, President, Red Carpet of Randolph, R. F. '52, Partner, Maxfield, Randolph & Rochester, Inc., Rochester, New York Carpenter, Accountants, Ithaca, New York Summers, R. A. '41, Resident Director, Greater Ready, F. A., Jr. '35, Vice President-Secretary, Boston Y.M.C.A., Boston, Massachusetts Foertsch, Beckwith & Ready, Inc., New York City Sweeney, D. '64, General Manager, Cini-Grissom Reagan, R. A., Jr. '38, Manager, The Equitable Associates, New York City Building, Chicago, Illinois Taber, W. A. '59, President, United Diner Club Plan St. Laurent, G. C. '33, President, Hotel Research of America, Rochester, New York Laboratories, Closter, New Jersey Teare, R. H. '51, President, Taylor Freezer of Samuels, R. F. '60, Executive Director, Grand Connecticut, Inc., Bridgeport, Connecticut Bahama Island Tourist-Convention Board, Terrell, B. W. '42, General Sales Manager, Farm Freeport, Grand Bahama Island House Frozen Foods Division, Miami, Florida Schmuck, J. T. '41, Vice President, U.S. Marketing, Thomas, R. C. '58, President, Thomas D istributing Del Monte Corporation, San Francisco, California Company, Inc., Newport Beach, California Schweid, P. M. '41, President, Victor Kramer Company, Tippett, J. '65, Manager, Village Condominiums, Laundry Management Consultants, New York City Waterville Valley, New Hampshire Scott, L. N. '39, Director of Facilities, Gulf American Vallen, J. J. '50, Dean, College of Hotel Administration, Corporation, Cape Coral, Florida University of Nevada, Las Vegas, Nevada Selby, R. J. '46, General Supervisor, Consolidated & Vinnicombe, E. J., Jr. '33, Vice President, McCormick Financial Reports, U.S. Steel Corporation, & Company, Baltimore, Maryland Pittsburgh, Pennsylvania Walber, J. G. '55, Director, Sales and Marketing, Shelton, J. D. '34, Account Executive, Service National Restaurant Association, Systems Corporation, New York City Chicago, Illinois Shields, W. W. '33, Special Assistant-Director of Wallen, R. K. '50, Business Manager, St. George’s Finance, Port Authority, New York City School, Newport, Rhode Island Shoemaker, R. R. '51, Director, Travel Development Washbourne, F. H. '41, Director-President, Ashbrook Bureau, State Department of Commerce, Nursing Home, Scotch Plains, New Jersey Harrisburg, Pennsylvania Weight, D. E. '44, Administrative Assistant, Institute Simon, M. L. '63, Vice President, Michael Lewis for the Crippled and Disabled, New York City Restaurant Supply Company, Melrose Park, W hitney, R. W. '49, President, R obert W. W hitney & Illinois Associates, Food Service Consultants and Siverson, G. C., Jr. '49, President, Convenience Designers, Seattle, Washington Foods, Inc., Houston, Texas Winship, J. '54, Business Manager, Westminster Smith, R. C. '50, Food Purchasing Agent, Diocesan School, Simsbury, Connecticut Commodities, Inc., Rockville Centre, New York Wood, T. S. '55, National Institutional Sales Manager, Snyder, R. C. '37, Controller & Secretary, Vita Pakt R.T. French Company, Rochester New York Citrus Products Inc., Covina, California W oitz, M. H., Jr. '34, Vice President, W oitz Meat S pringer, G. E., Jr. '40, President, Bates & Company, Newark, New Jersey Springer, Inc., Manager of Apartments, Office Zeigler, K. I. '42, Vice President-General Manager, Buildings, and Motels, Cleveland, Ohio College Department, Holt, Rinehart and Winston, Stieglitz, R. P. '31, Assistant Vice President, New New York City York Life Insurance Company, New York City Cornell University Announcements

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(The writer should include his zip code.) Index Junior Hotelmen of America, 35 Labor management, 35 Law, 41 Les Am is d ’Escoffier, 24 Academic calendar, 5 Library, 9 Accounting, 37-38 Living arrangements, 25 Administration, 41-42 Loans, 33 Admission, 11-15 A dvertising, 36 Management, 35-36; club, 24; food and beverage, Allis, B.L., 7 22, 38-40; resort, 36; sales, 36 Alumni, 50-70 M arketing, 36 American Dietetic Association, 45 Medical care, 27 American Hotel and Motel Association, 24 Meek, H. B „ 7 Assistantships, 33 Military training, 25

Certified public accounting, 37 National Executive Housekeepers Association, 41 Chem istry, 45 National Restaurant Association, 24 Club management, 24 New York State Hotel Association, 24 Club Managers of America, 24 Com m unication, 36, 44 Personnel administration, 35 Computers, 36 Physical education and athletics, 25-27 Cornell Hotel Association, 24, 27 Placement, 10, 50-70 Cornell Society of Hotelm en, 24, 50 Practice requirement, 15, 19 Cultural courses, 44 Properties Management, 42-43 Curriculum, 20-24 Psychology, 35 P ublications, 10 Data processing, 37 Public relations, 36 Purchasing. See Financial Management, Food and Economics, 41-42 Beverage, Properties Management Educational objectives, 7-8 Elective courses, 21-22 Real estate, 42 English, 44 Research and development, 10 Expenses, 27 Restaurant management. See Food and Beverage Management Faculty, 47-48 Financial Management, 37-38 Sanitation, 45 Food and Beverage Management, 22, 38-40 Scholarships, 7, 27-33 Food facilities engineering, 43 Scholastic Aptitude Test, 12 Foreign languages, 44 Science, 45 Foreign students, 15 Self-Support, 27 Franchising, 36 Secretarial studies, 44 Seminars and workshops, 9-10 Graduates, 50-70 Shorthand, 44 Graduate students, 15 Statler, E. M., 7 Graduation requirements, 15-16 Statler Hall, 9 Grants, 33 Statler Inn, 9 Student-industry cooperation, 9-10 Health services and medical care, 27 Student life, 24-25 History of the School, 7 Summer jobs, 15-19, 27 Hospital administration, 41 Summer short courses, 10 Hotel Ezra Cornell, 25 Hotel Sales Management Association, 24, 36 Tourism, 36 Housekeeping administration, 41 Transfer students, 12 Housing and dining, 25 Tuition, 27 Humanities, 44 Typew riting, 44 Human resources, 35 Visiting lecturers, 48-49 Information systems, 36 Visiting professorships, 7, 47 Insurance, 42 Interior design, 42-43 Ye Hosts, 24