Fall 2012 Nonprofit U.S. Postage PAID Boston MA Permit No. 1839 Fuller Development Office 928 Commonwealth Avenue Boston, Massachusetts 02215 check Ferreting Out the Faux Bordeaux have you Maureen Downey (’94) heard the news? spots the fakes in rare wine bu’s making history.
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Join the fun February 8–9, 2013. Winterfest Friday night hockey and pregame bu.edu/winterfest Broomball tournament Hot toddy mixology Rock climbing Game on. Who’s ready? inside check in School of Hospitality Administration Advisory Board Edwin Fuller (SMG’68), Chair Former President & Managing Director, Marriott International Lodging 1 front of President, Laguna Strategic Advisors, LLC the house From the Dean… Hugh Andrews President, International Hospitality Enterprises Discover what’s happening at SHA Let me describe something I like to call the “SHA James Apteker (’88) Virtuous Circle,” and offer my thanks to you for CEO, Longwood Events making it happen through your time, generous Dennis Baker 4 DEVELOPMENTS President & CEO, Avendra, LLC donations, and strong support. Hugh Andrews turns around hotels René Beil (’97, MET’04) and cultivates leaders The SHA Virtuous Circle starts here: It is a Managing Partner, Beaufort Global Partners, LLC known fact that the reputation of a great school Marc Bruno in a great university is built on the foundation of President, Sports & Entertainment, ARAMARK 6 alum Ian Carter its best assets—our alumni and friends. Remark- President, Global Operations & Development, spotlight ably, we now have more than 2,000 SHA alumni Hilton Worldwide Maureen Downey (’94) spots the fakes and thousands more friends. You are the reason David Chag General Manager, The Country Club in rare wine SHA is becoming more prominent every day. Denise Coll Our thanks to you. President, North America, Starwood Hotels and The strength of your accomplishments Resorts Worldwide, Inc. 9 student Manuel R. Costa (CGS’72, CAS’74) spotlight after leaving BU, or the discussions about SHA President and CEO, Costa Fruit & Produce you have with others, have meant that when Eric Danziger Meet the national chair of the National it is time to recruit hospitality management President & CEO, Wyndham Hotel Group Society of Minorities in Hospitality students, great companies come to visit SHA looking for people just like you. In fact, thanks to Ted Darnall Principal & COO, HEI Hotels & Resorts you, we had more than two dozen company recruiting visits during spring 2012, and our new Robert Earl 10 tips from graduate placement record was among the highest of any BU school or college. Founder & CEO, Planet Hollywood International The reputation that you, our alumni and friends, enhanced while working as undergraduate Thomas Engel the top President & Founder, T.R. Engel Group, LLC interns or as the people who mentored them, guarantees the success we have in offering more SHA guest lecturers share Sidney Feltenstein (COM’62) insight with Check In readers internship opportunities to our current undergraduates every year. Once again, this past year Senior Operating Partner, Sentinel Capital Partners we had more requests for interns than students to fill them. This happened while our SHA Warren Fields student interns were gaining the skills they need to fast-track their careers when they enter Principal & Chief Investment Officer, 12 thank you, Pyramid Advisors LLC the workforce. And for that, we have you to thank. Tony Hughes Donors! The more internships leading to better job offers our graduates have, the easier it becomes to Managing Director, Retired, Mitchells & Butlers recruit exceptional entering students from around the world. Once again, thanks to your profes- Tom Kershaw Chairman and CEO, Hampshire House Corporation sional successes, we have started the semester with a stronger core of international students, 13 Alumni Irma Mann more transfers from other colleges, and another entering class with exceptional admissions President, IRMA, Inc. news + Notes statistics. This is all because of the success that you, our alumni and friends, have created. You Joseph McInerney President & CEO, American Hotel & Lodging Association have more than earned SHA’s gratitude. Javier Rosenberg (’94) And, of course, the stronger our incoming freshmen and transfer students are, the stronger our COO & Executive Vice President, Carlson Rezidor Hotel Group future SHA alumni and friends circle will become. Great schools attract great students; great students Robert Sage Phased Farewell become great alumni; and great alumni and great friends ensure that our SHA Virtuous Circle grows President, Sage Hotel Corporation larger and more prominent every year. Again, it’s all thanks to your efforts and your engagement. Jeffrey G. Saunders Check In is published by President and CEO, Saunders Hotel Group After 15 years of teaching at SHA, 80-year-old Stanley Buchin has decided Boston University School of Hospitality Administration I know you want to make sure this growing circle of success expands, and your continued Punit Shah (’02) for alumni and friends. support, through gifts to the Annual Fund and participation in local and national alumni events, President & COO, Liberty Group of Companies to enter a phased retirement. Buchin is continuing to teach this academic Jacqueline Sonnabend Dean makes it all possible. On behalf of SHA, our sincerest thanks to you. year, and he is still serving as chair of the faculty. He will take a sabbatical in Executive Vice President, Sonesta International Hotels Christopher Muller, PhD James T. Stamas 2013/2014 to research a new way to do regression analysis. (Buchin had a long Editor Dean Emeritus, BU School of Hospitality Administration career as a market consultant before coming to SHA in 1997.) On July 1, 2014, Patrick L. Kennedy (COM’04) Chris Muller William Taylor Dean Christopher Muller will appoint Buchin professor of the practice Contributing Writers General Manager, Four Seasons Hotel Boston Chris Berdik Paul S. Tormey emeritus. Buchin intends to rejoin the faculty on a part-time basis that fall, Tempe Goodhue Regional Vice President & General Manager, Fairmont possibly to teach a course on hospitality as it appears in literature and cinema. Rachel Johnson (MET’11) Copley Plaza Hotel Robb Webb “His years of service,” Muller says of Buchin, “are a testimony to his Graphic Designer Stay Connected to the School of Hospitality Administration Chief Human Resources Officer, Global Hyatt Corporations Matthew Guemple lifetime commitment to higher education, especially in our field of hospitality board members emeriti Produced by Join the SHA online management. His tireless efforts on behalf of our students, his collegiality with Boston University Creative Services community! Post, tag, Michael Athanas Richard Joaquim his faculty and staff colleagues, his partnership with our industry friends, and Milan Bedrosian (CFA’59) In keeping with BU’s commitment to sustainability, tweet, ask questions, and Timothy Kirwan his contributions to the greater University should be models for all of us to this publication is printed on FSC-certified paper. George Berkowitz reconnect with alumni www.linkedin.com (Group: “BU School of Hospitality Robert E. Cumings Stuart Meyerson follow. I personally am grateful for his leadership and commitment to SHA, his and faculty. Administration”) (SMG’59) Burton Miller Cover photo by Annie Tritt erudition and considerable wit, and of course, his boundless energy.” www.facebook.com/buhospitality Robert Derba Raymond Murgia J. Alan Hayman (SMG’59) “I’ve loved it,” Buchin says of his time at SHA. “I love the students; I’ve loved 1112 9040029541 http://twitter.com/buhospitality vernon dou c ette vernon dou c ette William Heck working with the faculty. It’s really been a privilege.” —Patrick L. Kennedy
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Advisory board bulletins Akilah: Swahili for Freedom Crash SHA community rallies in support of Rwandan students’ Eric Danziger, president and CEO of Wyndham quest for economic freedom Hotel Group, has joined Course for SHA’s advisory board. “Everything we’re doing has as a convention center for East ment students. (Read more about Wine Snobs Danziger on p. 11.) some real element of community,” Africa. Akilah’s curriculum gives “The students loved it,” says says Erinn Tucker. She’s reflecting graduates the skills and confidence Tucker. “They ran with it, and it was This fall, SHA Dean Christopher Muller on a project that connects the needed to start careers in this vastly successful. We ended up hosted a group of alumni and friends at SHA community and a group important industry and contribute with eight boxes of books, and ESD Boston’s elegant Hampshire House for of purposeful women studying to the country’s development. geared up to be a strategic partner “How to Be a Wine Snob in 20 Minutes,” hospitality management almost with Akilah when the institute’s a talk and tasting. Muller demystified the seven thousand miles away at a executive director and two gradu- expert’s swirling, swishing, and use of fledgling school in Kigali, Rwanda. ates came to Boston this fall.” terms like “bouquet” and “retro-olfaction,” When Tucker, an assistant The Akilah Institute is also well No Lack of Concentration while guests had the chance to try some professor of hospitality admin- known to SHA overseer Ed Fuller Event management among new areas of focus delicious wines for themselves. istration, attended a fund-raiser (SMG’68), formerly of Marriott It was all to support the Frederick Longtime advisory in Boston for the Akilah Institute International Lodging. After they board member Rubtchinsky Memorial Scholarship, an for Women, she was inspired by graduated in August with Akilah’s Ed Fuller (SMG’68), Whether you need to hire an event planner The requirements for two 400-hour intern- effort started by the late Rubtchinsky’s the school’s mission: empowering first class, 14 women headed for retired president and or an accountant, look no further than SHA. ships and a semester of study abroad will niece, Jodi Smith. “My uncle did not young women by providing them Marriott International’s 10-month managing director of The School is introducing new concentrations remain; selecting a 16-credit concentration will attend BU, nor did I,” says Smith, “but two Marriott International with a transformational business training program, which leads to Lodging, has joined to meet those and other industry needs. be optional for juniors and seniors. things my uncle loved were the city of Bos- education and career development Above, Erinn Tucker of SHA. Below, full-time employment. They might SHA’s faculty as the The changes occurred after a holistic “This has been a student-focused initia- ton and his job in the hospitality industry. opportunities. The school offers students at the Akilah Institute even find positions at Marriott’s School’s first executive in examination by the faculty revealed or con- tive,” says Buchin. “We designed a package BU SHA was the obvious choice.” students a two-year business for Women in Rwanda, with U.S. first-ever property in sub-Saharan residence. In his weekly firmed three realities. First, that students can of courses in five areas that we think will Rubtchinsky worked at the Boston Ambassador Donald Koran. course for seniors, HF diploma with a focus in hospitality Africa, a five-star hotel in Kigali benefit from focusing on a particular interest, help students. But they don’t have to concen- Park Plaza Hotel until he died in 1991. 402 Global Lodging management or entrepreneurship “I felt that this was an organiza- projected to open in June 2013. Leadership, Fuller will be it a mainstay of the hospitality industry trate if they don’t want to.” “He was passionate about his career,” says and a chance to escape the life of tion we really should get involved The SHA community will con- discuss hospitality or an emerging area such as event manage- Assistant Professor of Hospitality Admin- Smith, who is president of Mannersmith, subsistence farming and impov- with,” says Tucker, and she decided tinue to support these women as leadership from a global ment. Second, that sophomores, juniors, istration Erinn Tucker is helping to shape the an etiquette consulting firm. “I wanted erishment that is the lot of many to find a way to send the stu- they transform their futures. Tucker and multicultural and seniors—with their disparate levels of event management curriculum, one of the to do something significant to honor his management perspective. Rwandan women. dents much-needed textbooks. writes in a blog, “My experience has understanding and experience—sometimes concentrations most called for by both stu- memory.” The scholarship recipient will Rwanda has moved beyond Stanley Buchin, SHA’s chair of the shown me that vision, hope, and hard mingle in elective courses, and teaching them dents and employers. “Reality shows feature be announced next spring. its violent past to become one of faculty and professor of hospitality work can make anything happen.” effectively can be a challenge. Finally, that event planning, and it’s part of pop culture —PK the fastest-growing economies in administration, connected the dots —Tempe Goodhue Joe McInerney, students—especially transfers—often go to today,” she says, “but companies have a Africa. Tourism is now the country’s between Tucker’s intention and president and CEO of the summer school to meet all SHA graduation broader perspective. We will emphasize what leading source of foreign exchange; SHA’s chapter of Eta Sigma Delta American Hotel & Lodging requirements so they can walk with their class. are called MICE events—meetings, incentives, Honoring SHA: Web extra Read Erinn Tucker’s blog Association, has joined ecotourism has mushroomed; and (ESD), the international honor “We wanted to make the SHA education conventions, and exhibitions. They are more and learn more about the Akilah Institute the SHA advisory board. Eta Sigma Delta the government is positioning Kigali society for hospitality manage- for Women at www.akilahinstitute.org. In a career spanning half experience better for the student,” says Chair business- and tourism-focused and require a century, McInerney of the Faculty Stanley Buchin. “Dean Muller strategic management. Companies and orga- Eta Sigma Delta, the international honor has helmed Sheraton, set the process in motion; there were a lot nizations want meetings to have a perspective society for hospitality management stu- Hawthorn Suites, Forte of ourtesy of cooks, and I wiped the dishes,” Buchin that fits with their overall strategy. dents, encourages and rewards outstand- Hotels, and the Pacific jokes. In fact, he says, input from colleagues, “This is also an area of job growth,” Tucker ing academic achievement. Membership Asia Travel Association. is limited to juniors and seniors in the top c hool: students, and the hospitality industry were continues, ”and employers are looking for new 20 percent of their class, with a GPA of invaluable in shaping the changes, which will hires who understand the business side as 3.0 or higher. Last spring, BU’s Student take effect in 2013: well as the customer service side. This doesn’t Activities Office recognized the SHA chapter for its community service activi- 1. Concentrations will be available in five areas mean we’re not interested in social events, but ties, and 19 new members were inducted Javier Rosenberg that will reflect student interest and industry students can take the skills they learn from the (’94), COO of Radisson into the chapter. The new seniors (’13) are needs, including event management. business sector to any other sector.”—TG and executive VP of Aimee Caplen, Jillian Costa, Kris Parry, Carlson hotels in the 2. Students will have to take all the required Carla Paul, Emily Powell, Ester Wan, Americas, has joined the courses at a particular level (e.g., 200 level) SHA’s New Concentrations Joanna Barth-Werb, Shirley Chen, Leah
husetts Convention Center Authority Convention husetts ac before they can take an elective at the next board. (Read more about Accounting & Financial Management Flaxman, Danielle Hasinovsky, Melanie Rosenberg on pp. 4–5.) level (i.e., 300 level). Isola, Jocette Lee, Roy Madhok, Dorothy Event Management 3. The core curriculum will be streamlined so Malcolm, Klo Maria Stine, and Alaina Food & Beverage Management all students can elect a concentration, take Wartman. Ziling Huang, Daniel Queiruga, a semester abroad, and meet graduation Lodging Operations Management and Huanjia Yu graduated in May 2012. ourtesy of M a ss ourtesy c E rin N T u c ker, d fuller: vernon D ou ette, Akil a h s m en Wo for Akil a h I nstitute requirements without going to summer school. Sales & Marketing Management
2 | Bo ston University School of Ho spitality Administration bu.edu/hospitality/alumni • CHECK IN FALL 2012 | 3 — developments —
lage. While still fresh out of BU, Rosenberg “ The price of success is began his career at the then–newly reopened El Conquistador. “It was an incredible perseverance, period.” experience,” he says. “I learned so much from him in so many ways.” Andrews is a highly El San Juan Hotel & Casino, which also con- marina, and 100,000 square feet of meeting knowledgeable, hands-on owner who never tinues to thrive. facilities. El Conquistador was the first hotel walks into a meeting unprepared, as Rosen- Andrews has found success by tailoring in Puerto Rico’s history to receive AAA’s Five berg recalls. “It’s truly leadership I haven’t different hotels to different clienteles— Diamond Award. come across too often: brilliant, compassion- business travelers, gamblers, sun-worshippers— The list of Andrews’s triumphs goes on. San ate, but at the same time, pushing everyone and working with civic and business leaders Juan’s El Convento hotel had been a Carmel- around him to excel.” to boost the profile of a vacation destina- ite nunnery, a bordello, and even a garage for At first, Rosenberg didn’t quite grasp the tion that had fallen out of fashion before he garbage trucks before it became a debt-ridden, rationales behind his boss’s directives, he arrived. Thanks in part to his efforts, travel- publicly owned hotel. Andrews bought it, and adds with a laugh. “I’d spent several years in ers began to rediscover the island’s white in 1996, after a $12.5 million renovation, he different roles in food and beverage, and at sandy beaches, colorful architecture, and reopened El Convento with 58 luxury rooms, one point [Andrews] started insisting that I cultural attractions. three restaurants, and a shopping mall. The move into the rooms division. At that time, Nowadays, 3.7 million people visit Puerto elegantly restored historic landmark is a there was a clear line of separation in our Rico every year (double the amount in centerpiece of Old San Juan’s revitalization. industry; you were either F&B or rooms, and the 1970s)—and many of them stay at El Meanwhile, on a peninsular beach about two here was my mentor pushing me to go into Conquistador, perhaps the commonwealth’s miles away, the refurbished Condado Vander- rooms. The GM even said to me, ‘I can’t have you going into rooms—you’re an F&B guy!’ So we kept making up excuses for me to stay in F&B. ‘Oh, it’s too busy now,’ ‘Now he needs to open a new restaurant,’ and so on.” Finally, Andrews put his foot down: “Enough, you’re going into rooms.” Rosenberg feared the impression this switch would cre- ate on his résumé. “I was panicking that I was of going to become a jack of all trades, master of none. But it actually ended up being the best titan thing that could have ever happened to me,” he says. “What he’d really given me was an opportunity to improve my leadership skills, which is really what our industry is all about. turnarounds And I am eternally thankful to him for that. The only other person I think of in that way is my father,” who pushed young Rosenberg How one man helped Puerto Rico get its groove back at an early age to learn multiple languages, which has also proven rather handy in today’s By Patrick L. Kennedy bilt boasts luxury condominiums as well as global industry. You might say Hugh Andrews “Time and again, Andrews has been the Michigan, France, and Mexico, and served rentals—yet another innovative Andrews Andrews’s lessons paid off. By 2001, driving force behind initiatives that have in the Army in Vietnam, where he set up the restoration project. Rosenberg was the general manager of then has the Midas touch when it nurtured failed hotels back to prosperity,” R&R facility later depicted in the television Swissôtel in Atlanta, and HOTELS magazine comes to hotels. But unlike declared Caribbean Business. For his “tower- show China Beach. He moved to Puerto Rico Cultivating leaders and the International Hotel & Restaurant ing contributions to Puerto Rico’s tourism in 1976 and stayed. A travel writer called the “In addition to those heroic achievements,” Association named him the Young Hotelier
King Midas, Andrews has vier industry,” the newspaper named Andrews its cigar-smoking Andrews “the kind of peren- a notes Caribbean Business, “Andrews has made of the World for that year. Today he is the tes worked to transform properties Private Sector Person of the Year for 2011. nial expatriate who could have stepped out of it his core mission to educate and develop chief operating officer of Radisson and the of little value into gold; “The legendary hotelier has spent a lifetime the pages of a Graham Greene novel.” Javier Rosenberg (left) worked under Hugh local tourism-industry talent into top-notch executive vice president of Carlson hotels in turning shuttered or inactive properties into Andrews’s first job on the island was of j ourtesy Andrews at El Conquistador (above and opposite). hoteliers.” He chairs a foundation that has the Americas. there’s no magic behind his : c some of the Caribbean’s best hotels, while overseeing a San Juan hotel that had gone awarded 200 Puerto Ricans scholarships to “The price of success is perseverance,
string of successes in Puerto rescuing others from bankruptcy.” bankrupt for the fifth time, as the territory’s : RI G HT hottest hotel. Andrews opened this sprawling study hospitality around the world. period,” Andrews told Caribbean Business Rico, according to those A member of SHA’s advisory board, tourism industry floundered. Within a few cliff-top resort in 1993. With fantastic views Andrews also makes it a point to develop when he was reopening El Conquistador. “If Andrews is the founder and president of years, he had transformed the property into c i a & Asso Cruz g a nd N elly of both the Atlantic and the Caribbean, the SHA grads into industry pros. Javier you plug away and push hard enough, you can who know him—just sweat, International Hospitality Enterprises in the four-star Condado Plaza Hotel & Casino. 500-acre complex includes more than 900 Rosenberg (’94) is just one accomplished do anything in this world, and if you don’t, it’s on B lunt R BLUNT : RON A BOVE smarts, and good leadership. Puerto Rico. Born in New York, he studied in In 1985, he reopened the heretofore-shuttered rosenber rooms, a water park, a golf course, a casino, a hotelier who benefited from Andrews’s tute- because you choose not to.”
4 | Bo ston University School of Ho spitality Administration bu.edu/hospitality/alumni • CHECK IN FALL 2012 | 5 — alum spotlight — ferreting outfaux the
bordeauxAn alum with a rare skill in the rare wine field
hen James Grandison forked inspected his purchase and found it suspect, they over about $5,000 for some returned his money, “no problem,” he recalls. coveted Bordeaux wine, includ- ing a bottle of 1949 Chateau Culling Your Collection of Cabernets w Lafleur, he was excited about Authenticating wine is just one part of Downey’s the auction-house find and felt work, although it is the part that’s turned her it worth the splurge. The theology teacher in into a sought-after commentator, with the recent Berkeley, California, had started buying $40 indictment of suspected wine counterfeiter Rudy bottles of wine in the mid 1990s. “Two years Kurniawan, a.k.a. “Dr. Conti.” Downey is one of later the value was at $130,” he says. “In the just a handful of authentication experts in the 2000s, I ordered wines at $350 a bottle, and rare and fine wine industry, and she began airing three years later, when I actually received them doubts about Kurniawan’s “magic cellar” almost in my hands, they were worth $2,000 a bottle.” a decade ago. Now seemingly vindicated, she’s So Grandison (STH’91, ’94) could justify been doing interviews with Vanity Fair, Inside plunking down the $5,000, and, as he was meet- Edition, Fox Business, and CNBC’s Crime, Inc. ing Maureen Downey (’94) for lunch after the Based in San Francisco, Downey runs Chai auction anyway (and he didn’t want to leave the Consulting. (Chai, pronounced “shay,” is French wine in his car, where the heat could sour it), he for cellar. “I don’t make tea,” Downey says.) With brought the bottles into the restaurant with him. employees’ help, she manages clients’ massive Downey, an expert in rare and fine wine, exam- collections of high-end wines—usually bottles ined the Lafleur—or rather, the alleged Lafleur. numbering in the thousands, often worth millions “I hate to tell you this,” Downey told of dollars. She transforms cellars chockablock Grandison, “but this bottle doesn’t appear with haphazard piles of boxes into neatly arranged to be consistent.” repositories organized by spreadsheet and label- “What does that mean?” he asked. ing system. She helps clients cull their collections “The glass is correct, but I don’t like the to adapt to their changing tastes or lifestyles, paper, I don’t like the printing; the capsule looks figuring out which bottles to sell and finding the funny. . . . The cork could be a new cork in an old best price for them, and by the same token getting bottle. Based on all these factors, I think you them deals when they want to restock. She acts should get up from this lunch right now, drive as an appraiser, sometimes in sticky situations Maureen Downey (’94) brings a back to the auction house, and return it and say arising from a divorce or inheritance. She teaches detective’s forensic skills to the you expect a refund.” about wine and testifies about it in court as an authentication of labels, caps, corks, Grandison took her suggestion. When he expert witness. And it all started at SHA. and bottles—just one part of her work managing clients’ collections told the auctioneers that Maureen Downey had “I took a bar management class freshman of rare and fine wines. m i c h a el short By Patrick L. Kennedy
6 | Bo ston University School of Ho spitality Administration bu.edu/hospitality/alumni • CHECK IN FALL 2012 | 7 — alum spotlight — — student spotlight —
names of classic bordeaux to be impersonated, New York magazine reported. Kurniawan now faces trial on multiple counts of fraud. Those labeling and corking materials were key: fraud detection has nothing to do with Kristine the taste of a wine, Downey says. “If you’ve got something that’s been in a bottle for 40 or 50 Suh: or 100 years, there’s gonna be bottle variation.” Not to mention some wines were transported in different types of barrels before even being This striving senior boosts bottled. “Some threads should carry through, minorities in hospitality but nobody on the planet has so much experi- Downey compares an authentic ence with these incredibly rare wines that bottle with a fake. they can say with any degree of accuracy, BY Rachel Johnson ‘Oh yeah, this is correct Petrus from 1920.’ Bulls—t.” If taste told the tale, she points out, year,” she recalls. “Sophomore year, I went wasn’t drinking the higher-alcohol-content Kurniawan never would have pulled off the While millennials may have a reputation abroad, took a four-unit course on the wines California wine he had gone for in his late 20s giant con he’s now charged with. of waiting for prosperity to find them, no one of France, and traveled through the French and early 30s, and she pointed out that if he got Downey’s approach, when studying bottles told that to Kristine Suh (’13, SMG’13). From wine regions.” And, as a junior, she and three rid of some, he’d have money to buy the Euro- and preparing authentication reports for clients, the moment she landed at BU, she’s been other young women represented BU in the pean vintages he was developing a preference is more about forensics than flavor. She takes busy writing her own success story. student division of Kevin Zraly’s Interna- for. And, after all, Grandison says, “I consider into account paper stock, printing quality, and The California native struck out for Boston tional Wine and Spirits Competition, a male- myself a wine drinker” more than a collector. the oxidation rate of label paper. She contacts looking for a taste of independence. She dominated environment. “We walked in and the relevant producers (Downey knows them all quickly realized that by creating her own were laughed at,” she recalls, “and we smoked The Madoff of Merlot and is fluent in French) and brings to bear his- opportunities, she was training for her future everybody. We won. That was really when the Downey has had more serious standoffs, in torical knowledge about tin capsules and what career. “Something new is going to pop up door opened for me.” the realm of wine-buying public opinion, colors of glass were used to bottle what brands every day,” she says. “I love doing new things.” Downey got certified as a sommelier over the existence of fraud in the market. when. “If you see a bottle where the label looks Joining the National Society of Minorities shortly after graduation, and was soon hired “I’ve been a totally anti-fraud freak since like hell but the capsule looks pristine, that’s in Hospitality (NSMH) was the key step, Suh as manager of Tavern on the Green, the 2000, and I was laughed at by a lot of the boys like a 20-year-old’s body with a 90-year-old’s says. Through the society, she learned how restaurant then in New York City’s Central in New York,” she told SHA students when face. They should have aged together. These to network with her hospitality school peers Park. By 2000, she decided she didn’t want to she visited the School last spring. As for are all errors that counterfeiters make.” and take on more responsibility, running and work another Christmas. She became a wine Kurniawan, whom Downey calls “the Madoff organizing professional events and national specialist for a series of auction houses and of Merlot,” in 2002, he tried to sell her (at Bottoms up conferences. “The vision,” she says, “is to get earned more wine certificates before striking auction house Zachys) 1940s and ’50s bottles But wine buyers shouldn’t jump to conclu- minority students more recognition and more out on her own in 2005. of Pomerol wines. When he couldn’t produce sions, Downey cautions. The fakes “represent opportunities in hospitality companies. We’re Since then, Downey has made a name for adequate documentation of their prov- such a small fraction of the market.” hoping to help them along, give them a step herself as a smart buyer, seller, organizer, enance, she refused to buy it. “Everybody And a healthy, growing market it is. Total up.” In June, she became the organization’s and overall manager of the collections of a thought I was crazy,” she says. “Everybody wine sales in the U.S. jumped 5.3 percent to national chair and charter director, the first BU range of clients with one thing in common: held him as this great guy, and I always felt 347 million cases in 2011. The Wine Institute student to hold such a high position in NSMH. “Once you’re in the habit of buying and aging there was something wrong.” estimates that retail value at $32.5 billion. Suh is no slouch on campus either. She wine,” Grandison says, “it’s difficult to stop. It Indeed, Kurniawan apparently succeeded The wine industry in Napa alone—and that works as a VIP caterer at President Robert A. presents organizational and storage problems. in fooling some of the country’s biggest wine California county is a mere eighth the size of Brown’s house with Catering on the Charles, Suh says her own relentless drive to take That’s where someone like Maureen comes connoisseurs, dealers, and bloggers with his just one French growing region, Bordeaux— BU’s on-campus catering service. She is also a “ The vision is to get full advantage of all possibilities, combined in—and actually, there are not a lot of people tales of rare wines found walled up in cellars in generates 40,000 jobs. resident assistant for BU’s Hospitality House minority students with a SHA curriculum that insists on diverse like her.” Europe. Eventually, the number of rare bottles That’s why Downey hopes to see hospitality and helps run SHA’s student government and classes, has given her the chance to be more Downey has to be as much psychologist as he somehow produced strained credulity; schools bring back the sort of wine education BU’s Diner’s Club. And if that isn’t enough, more recognition and flexible as she begins the job search in ear- wine expert at times. “There is a compulsion the number of used high-end bottles he col- she got at SHA but that has fallen out of favor she spent the summer working at Torrance more opportunities in nest. “Even in the classes we take, we learn to collecting,” she says. “They all have fierce lected raised questions; and the threads of his because “we live in a prohibitionist society,” Marriott South Bay outside of Los Angeles, to do everything. It piques your interest separation anxiety when it comes time to (alleged) deception unraveled. In March, the she says. learning the ins and outs of running a major hospitality companies.” about different aspects of the industry, and sell.” In Grandison’s case, she says, “Every FBI raided his home and found thousands of “This is a real business; this is a lucrative hotel. It’s a lot, she says, but this is her chance that eventually leads to finding what you bottle has a story,” a sentimental attachment. top wine labels, hundreds of corks and a cork- business; and it’s a viable career,” the alum told to try a bit of everything, to get a full picture really like to do. It’s very important to get a “He was like, ‘Ohh, Mo, you’re killing me.’” ing device, sealing wax and rubber stamps, glue, SHA students during her visit. “There’s nothing of the hospitality industry. “If you’re going to general education about the entire industry. “We’ve had standoffs,” Grandison confirms stencils, instructions for fabricating labels, but opportunity for people who are smart, who work in this industry,” she says, “you’re never Web extra And it’s fun!” Read Suh’s post about her internship at Torrance with a laugh. empty bottles soaking in the sink, and cheap are capable, and who work hard.” Her advice? going to get the same customers or have the Marriott South Bay on the SHA Student Blog at
But Downey realized her client simply bottles of Napa Valley wine markered with the Get educated, and “start in wine early.” m i c h a el short V ernon D ou c ette same experiences. That keeps me interested.” http://buhospitalitystudentblog.wordpress.com. Patrick L. Kennedy contributed to this article.
8 | Bo ston University School of Ho spitality Administration bu.edu/hospitality/alumni • CHECK IN FALL 2012 | 9
tips from the top
Every year, SHA’s distinguished lecture Denise Coll Eric Danziger Bruce Percelay (SMG’77) Punit Shah (’02) series—a spring semester course that President, North American Division President and Chief Executive Officer Chairman and Founder President and Chief Operating Officer Starwood Hotels & Resorts Worldwide Wyndham Hotel Group The Mount Vernon Company Liberty Group of Companies draws roughly 100 students from all class years—brings hospitality heavyweights to campus to share their stories and insights. “We try to bring in the top people from a wide range of companies, so that students can see the breadth of the industry from a leader’s perspective,” says Dean Christopher Muller, who oversees the course.
Each lecture is followed by a roundtable “I have a fundamental belief that part Ever since he landed his first hotel job Bruce Percelay worked for nearly a The son of first-generation immigrants discussion that allows about 20 SHA seniors of managing one’s career and growing as a in 1971, as the doorman at San Francisco’s decade in advertising after graduating from from India, Punit Shah says entrepreneurship is professional is dependent on trying things famous Fairmont Hotel, Eric Danziger has BU. On his lunch breaks, he helped his dad in his blood. In the last 10 years, he has rebuilt to interact on a more informal level with that take you out of your comfort zone,” known the value of learning a business from renovate and flip a Beacon Hill condominium. and expanded the Liberty Group, his family’s says Denise Coll, who currently oversees the bottom up. He’s also learned the value More property real estate development company, building the week’s presenter. “The seniors get to talk operations, sales, and marketing for more of taking a risk and leading a team to grow renovations and sales “Never and managing hotels, luxury waterfront than 500 Starwood hotels. “You shouldn’t be a business from followed, and, in 1986, start condominiums, and assisted-living facilities in to these leaders and get to know them on a reckless, but you need to be willing to take scratch. Today, “You need to Percelay left his day job thinking Ohio, Georgia, and Florida. To date, Shah has personal level,” says Muller. “We’ve actually some calculated risks.” he is responsible learn how to to start a real estate the status overseen $250 million In the late 1980s, she accepted the chal- for the operation inspire and company that now quo is OK.” in commercial real “If you’re had students hired right out of the class.” lenge of leading a rebuilding of Sheraton’s and strategic motivate.” owns and manages estate developments. going to central reservation system, even though her direction of more approximately 1,400 Shah encourages dream background in operations than 7,000 hotels apartments, as well as commercial others to follow the big, then wasn’t the best prepara- in 66 countries around the world. and vacation properties. entrepreneurial path, you can’t We spoke to four recent lecturers and asked “Try things tion for this tech-heavy Danziger says the most important les- “Learning real estate by trial and error is a and he offers two that take project. “It was a risk, sons of his career weren’t always the easiest great way to learn the business, but the cost main pieces of advice be afraid them to share their words of industry you out but one I knew I could to learn. His foremost piece of advice is to of tuition is very high,” he says. One of the key for those who do. to fail.” of your manage,” she says. The appreciate the value of your team. “When you lessons he took from his years in marketing is First, dream big. wisdom with Check In readers. by Chris Berdik comfort project introduced her start out, you think, ‘If I’m good, that’s all I to always be creative. Shah’s parents retired and sold all their zone.” to a wide array of new need to be a success.’ But you learn that’s not “Being innovative, clever, and forward hotels right after he graduated, so he faced a opportunities and senior what it’s about,” he says. “Your ability to per- thinking helps differentiate you from the rest blank slate when he joined the family business leadership contacts. form is completely dependent on getting your of the pack,” says Percelay, who pioneered the as the director of new development. “I took it “Often, in making career decisions, I have asked peers and subordinates to perform. So, you practice of staging homes that are for sale or upon myself to grow the company again and whether I’ll have more options at the end of this need to learn how to inspire and motivate.” rent. “Never start thinking the status quo is diversify it,” he says. experience than I have today.” In addition, Danziger says, take the tough OK, because it isn’t.” Second, if you’re going to dream big, then you Indeed, Coll says her one regret is not tak- job. Early on in Danziger’s career, he agreed Percelay’s other keys to success include can’t be afraid to fail. Shah’s first years as a devel- ing the risk to seek out an international work to turn around a struggling DoubleTree hotel building customer loyalty by striving to give oper coincided with a real estate boom. When experience during her career, especially while in Tucson, Arizona, rather than take a much them “more than they expect” and conducting the bust came in 2008, he had to pull the plug on working for many years at a global company. easier post for the company in Monterey, business with “uncompromising honesty.” Of multiple developments. “I lost tens of millions of In that same spirit, Coll’s advice is to “think California. “It might not seem ideal, but it’s the latter, he says, “it’s not only the right thing dollars,” he says, but like any true entrepreneur, broadly.” Wherever your career takes you, Coll a way to get your hands dirty and make your to do, but people will seek you out and even he took stock, and looked for a new opportunity. says, “find something you’re really passionate bones,” he says. “Because it’s not easy and pay a premium to do business with you when “It was a hard lesson, but it set me up for about, and make changes until you find what you’ll earn respect for doing something that they know that your handshake is as good as future success because I learned to face those that is.” not just anybody can do.” your signature.” challenges head on.”
10 | Bo ston University School of Ho spitality Administration bu.edu/hospitality/alumni • CHECK IN FALL 2012 | 11 alumni thank news + notes you, Boston University School of Hospitality Administration extends Donors! a very special thank-you to those alumni, parents, and friends who made gifts between July 1, 2011, and June 30, 2012.
$50,000+ Aaron Smuckler Joan C. Clemente n Anika P. Havlicek (SHA’12) n Leslie M. Lone (SHA’06) n Jeffrey T. Rose (CGS’10, SHA’12) n Corporations and Evan I. Sopher (SHA’09) David K. Stadtherr n Jessica L. Clinton (CGS’02, SHA’04) Timothy C. Hawkins Garbo Loo n Janet Rossini and Louis Rossini n Foundations Jacob I. Sopher and Jonee Sopher n John H. Collins (SHA’97) and Suzanne M. Sato n Ellie B. Lucash (SHA’11) Nora Rossini (SHA’12) n $50,000+ $250–$499 Thomas D. Collins n Janice A. Henderson (SHA’85) Allison M. Lynch (SHA’12) n Scott D. Rousse (SHA’07) J. I. Sopher Charitable Foundation Inc. $25,000–$49,999 Gregory J. Agganis (SHA’92) Caroline K. Conrad (CGS’06, Brendan W. Henne (SHA’12) n Mi Nor Mah n Andrew B. Ruprecht (CGS’11) n PKF Consulting USA Patricia Earl and Carolyn Atinizian (SHA’01, ’02) SHA’08) Laura K. Hennemuth (SHA’12) n Tiffany K. Mah (SHA’09) Charles M. Ruprecht (CGS’11) n PKF Hospitality Research Robert I. Earl n n n and John Yardemian Sondra Cooper and Stanley Cooper James M. Hill (SHA’06) Howard B. Male (SHA’12, John and Karen Rutledge Anthony M. Helies Kate Backoff Justin M. Courtnall n Fallon R. Hirschhorn (CGS’10, SMG’12) n Ryan P. Santana n $25,000–$49,999 and Brenda K. Helies (GRS’69) and Thomas J. Backoff n Samantha L. Cramer (SMG’12, SHA’12) n Taylor R. Maleri (SHA’11) Deepti Sataluri (SHA’12) n Aramark Corporation Kurt E. Bohlsen (SHA’94) SHA’12) n Kevin M. Ho (CGS’08, SHA’10) Natalya A. Malysheva (CGS’09, Timothy C. Hawkins Kopf Family Foundation Inc. $10,000–$24,999 Brian G. Caplen Armando DaCosta Hannah K. Hoffman (CGS’10, SHA’12) n and Suzanne M. Sato n n Planet Hollywood International, Inc. Hugh A. Andrews n and Susan Caplen n and Leticia M. DaCosta n SHA’12) n Catherine N. Manning (CGS’10, Jessica A. Savin (SHA’08) n Ian Carter n n Ernest R. Clarke (SHA’06) Magaly Dacosta-Calheiros n Kristina W. Hoppe (CGS’11) n SHA’12) n Mark J. Schol (SHA’03, STH’12) $10,000–$24,999 Edwin D. Fuller (SMG’68) Alice S. Cohen Vanda Danbunpoth (SHA’97) Gwen Howard and William Gerald Manning and and Meredith E. Hoxie Schol Hilton Worldwide George J. Poll (CGS’82, SHA’84) and Stuart H. Cohen n Spencer I. Davidson (CGS’10) n Howard n n Marian B. Roycroft (MET’99) n (STH’11) n Hyatt Corporation Kathleen Taymor Chao M. Mui and Dik Kau Mui n Alison C. Deborba (SHA’12) n Yu Wen L. Huang (SHA’12) n Katherine Marshall (SHA’07) Christopher R. Senker (SHA’01) International Hospitality and Philip Taymor n n Caryn L. Sloan Liz Della Croce (SHA’02) Ziling Huang (SHA’12) n Sarah K. Martynowski (SHA’04) Brian A. Shockley (MET’00) n Enterprises, Inc. and Samuel B. Sloan n Dana A. DeStefano (SHA’11) n Shannon M. Hudson (CGS’10, Yevgeniya Mazlina (SHA’11) n Sarah G. Shute (SHA’08) Pinnacle Advisory Group $5,000–$9,999 Dana E. Waud (CGS’05, SHA’07) Randy A. Diamond (SHA’07) SHA’12) n Beth McCarthy (SHA’92) Peri H. Silverberg (CGS’10) n Starwood Hotels & Resorts Inc. Paul S. Tormey n David B. Waud Alexander L. Diaz n Daniel J. Jacobs (SHA’03) and Tim J. McCarthy Eric Simon Taymor Family Foundation and Pamela M. Waud n n Hillary E. Dick (SHA’84) Krista L. Jacobs (SHA’05) n Jane McCreedy James K. Simpson n Emily Williams Knight $2,500–$4,999 Kenneth K. Wert and Sherri Wert n Michael A. DiFillippo (SHA’12) n Jonathan L. Jaeger (SHA’08) n and Paul McCreedy n n James T. Smith $5,000–$9,999 Marie Pinak Carr n n Leslie M. Duran (SHA’12) n Kenneth Jankowski Gregory McDonnell (SHA’07) and Lynn J. Smith n Costa Fruit & Produce Company Denise M. Coll n $1–$249 Jill M. Eelman (SHA’12) n and Mary Jankowski n n Laura A. McNeill (SHA’12) n Luiza C. Smith (CGS’10, SHA’12) n Fairmont Copley Plaza Manuel R. Costa (CGS’72, Susan C. Abrams (DGE’67, Shelly Endfield Robert Jenner n Deborah McTiernan n n Ivan Soto and Natalie G. Soto n SHA welcomes news of our alums’ professional CAS’74) n SED’69) n Maria Escallon n Megan E. Johannes (SHA’05) Wade M. Megan (CGS’11) n Peter Southam $2,500–$4,999 George C. Domolky and David Aiudi and Linda Aiudi n Danielle C. Etrasco n Haley E. Johnson (SHA’09) Maria T. Merrill (SHA’10) and Sarah Southam n n Carr Enterprises, LLC and personal achievements and milestones. Susan Y. Domolky (GRS’84) n n Kathleen M. Anderson (SDM’95, Mary J. Fales Jane C. Kamer (SAR’65) Hillary A. Meyer (SHA’12) n Maria Standridge Sonnabend Foundation Irma Mann n SHA’88) and Tyrone C. Anderson and Martin Flaxman n n and Joel V. Kamer Steven I. Moreno (SHA’88) and Thomas Standridge n n Please write to us at [email protected]. You Carla Shah (SHA’05) Christian A. Arroyo (CGS’09, David J. Feldman (CAS’68) Pamela A. Kanellias (SHA’94) n Segalit Moshell Glenn C. Staub (SMG’87) $1,000–$2,499 and Punit Shah (SHA’02) n n SHA’11) and Sydney Feldman Deborah M. Kang (SHA’12) n and Yuri Moshell n n Jonah L. Stella (SHA’12) n Howard Johnson Motor Lodge can also connect with SHA online at Jacqueline Sonnabend George E. Banta n Melissa A. Filan (SHA’04, Sarah L. Karpp (CGS’08, SHA’11) n Zahra M. Motiwala (SHA’12) n Erin S. Stephens (SHA’11) Elena M. Barbera (SHA’97) COM’04) n Josh D. Kelsey (SHA’12) n Mark F. Mullen (SHA’08, ’09) n Bruce Sutton n $500–$999 www.linkedin.com. (Under Groups, search $1,000–$2,499 Maggi A. Bartlett (SHA’04, MET’11) Deborah A. Filipski Keith Kenney (CGS’04, SHA’06, Katherine F. Murphy (CGS’10, Jonathan L. Tay (SHA’12) n Colwen Management Inc. “BU School of Hospitality Administration.”) Hannah M. Bartell (SHA’04) n Bibi Barwise and Robert M. Filipski n GSM’12) n SHA’12) n Juliana C. Taymor (CGS’10, Cornell Hotel Society New England Stanley I. Buchin n n and Stuart E. Barwise (SHA’89) Jessica R. Fischburg (SHA’08) n Kerianne D. Ketterer (SHA’12) n Ryan M. Musco (SHA’03) SHA’12) n Distinctive Hospitality David B. Chag and Lucie P. Chag n Brittaney V. Battaglino (CGS’10, Rebecca Fishman n Cheol J. Kim and Young S. Kim n Jennifer S. Needelman (SHA’00) n Ryan N. Till (SHA’12) n Management LLC Rosamond A. Cosentino (SHA’97, SHA’12) n Rosa M. Flores n Eileen Y. Kim (SHA’12) n Eric S. Ng n Kosaku Tobayama (SHA’99) Four Seasons Hotel Boston Jessica Arong O’Brien (’89) of College in Pennsylvania. ’99) Erica R. Baumgartner (CGS’08, Eric H. Fong (SHA’03) Rebekah Kim (SHA’12) n Joy A. Nowak (CGS’04, SHA’06) Michael Toll and Monica C. Toll n Lafayette Hotels Amanda C. Guile (SHA’00) SHA’11) n Jessica E. Foong (SHA’12) n Charles E. King (CGS’08, SHA’10) Stefanie Nunic (CGS’10, SHA’12) n Jonathan M. Toobi (CGS’10, Maine Course Hospitality Group Chicago, Ill., was elected to the Illinois “Emily’s experience and leader- and Mark Guile Michael R. Belfiore n Randy L. Forrester (SHA’09) n Janice Kirschwing Marcus N. Ong (SHA’99) SHA’12) n Newport Hospitality Group, Inc. State Bar Association’s board of gov- ship skills make her a natural choice William D. Jacobs (CAS’83) n Brittney A. Bernstein (CGS’07, Amy Foster and Brian Foster n n Adam F. Klein (CGS’99, SHA’02) n Raul A. Ortiz (SHA’00) Caitlin M. Trillo (CGS’11) n Newport Hotel Group ernors. Jessica is a special assistant for the role of president,” says David Jin Kyung Kim Kwag SHA’09) Mark Frantz and Talia M. Kornfeld (SHA’09) Alison Kur and Weichy Tsai (SHA’12, SMG’12) n Saunders Hotel Group and Joon K. Kwag n n Sheela Bhaskar (SHA’08) n Cathleen L. Hart-Frantz Laurel P. Kramer (SHA’12) n Michael L. Oshins (SED’02) n n Rebecca A. Tully-Gustafson Sheraton Commander Hotel attorney general at the Illinois Depart- Graves, CEO of Laureate Hospital- Christopher Muller Cameron Braasch (SDM’09) (CGS’83, SHA’85) Tae Ho Kwon (SHA’04) Corey J. Padnos (SHA’12) n (SHA’09) ment of Revenue and acting chief ity, Art & Design. “Her passion and and Melinda Muller n n and Michelle Braasch Alana M. Frey (SHA’12) n Linda Lam and Ricky C. Lam n n Scott P. Parisi (SHA’97) n Janice B. Turner $250–$499 counsel of the Illinois Lottery. relentless energy will undoubtedly Phyllis S. Sage and Robert Sage n n (CGS’02, SHA’04) Mariseli Fuentes (CGS’08, SHA’10) Wendy Lam (SHA’08) Chan-Ryung Park (SHA’04) n and John H. Turner n Anonymous Carol L. Schleicher (SHA’93) Frederick G. Braun James G. Fynes (SHA’07) Dana Lancaster (SHA’88) Sung-Hoon Park (SHA’04) n Caren A. Vondell (COM’92) Anonymous have a significant impact on the and Paul E. Schleicher n and Heidi Braun n Brian M. Gaines (CGS’06, SHA’08) Donna J. Larkin Dipali M. Patel (SHA’12, SMG’12) n and Robert Vondell David B. and Pamela M. Waud Emily Williams Knight (’95) was future of Kendall College.” James T. Waring Kirsten A. Braun n Carlos Garcia and and Richard J. Larkin n Samantha D. Peia (SHA’12) n Kristin C. Wagner (SHA’12) n Foundation recently named president of Kendall and Kathy P. Waring n n Ian H. Brock n Maria Consuelo Sandino n n Matthew P. Lasek (SHA’09) Jeff Pelage (CGS’10, SHA’12) n Mark Walsh and Renee Walsh n n David B. Waud Amanda R. Brown (SHA’12) n Ross E. Gaudet n Dana M. Laustsen (SHA’12) n Michael J. Penn (SHA’93) Lucas Wan and Winnie Wan n $1–$249 College, a member of the Laureate Max Schlan (’03) recently graduated and Pamela M. Waud n n Harriet Brumberg Amy George Myung-Woo Lee (SHA’07) n Sallie Pernick (SHA’12) n Lydia A. Warco (SHA’12) n BlackRock, Inc. International Universities network. Lo- cum laude with a JD from the Maurice Eddy T. Yu n n and Robert M. Kramer n and Andrew George n n Won Jung Lee n Gabriela P. Pineda (CGS’10, Nathan A. Weiner (CGS’10) n David J. & Sydney E. Feldman cated in Chicago, Kendall offers under- A. Deane School of Law at Hofstra Michael D. Butvinik n Seth R. Gerber (SHA’12) n Danielle C. LeFebvre (CGS’10, SHA’12) n Kenna E. Wesolka (CGS’11) n Charitable Trust $500–$999 Donald P. Callais n Lynn Giesen SHA’12) n Benjamin W. Pollinger (CAS’95) Rachael E. White (CGS’10, First Empire Securities Inc. graduate degrees in business, culinary University. Max received the Benjamin Anonymous Evyn C. Cameron (CGS’06, and Richard Giesen n n Sarah C. Lehr Rosado (SHA’05) n and Christine T. Pollinger SHA’12) n Harold E. & Constance M. Lane arts, hospitality management, and early Weintraub and Alan Resnick Bankrupt- Lauri Dugas and Marc Dugas SHA’08) n Howard Goetz and Shari Goetz n n Debra Lewanda Caroline B. Poser (SHA’88) Cynthia Wilson Revocable Trust childhood education. Knight has served cy Law Award, as well as the William Thomas F. Frost n Kasie N. Carbacio (CGS’10, SHA’12) Maura Goodwin and and Joseph Lewanda n Daniel Queiruga (SMG’12, SHA’12) and James Wilson n n McMaster-Carr Supply Company Robert J. Greene n Hilary F. Chalson (SHA’12) n William J. Goodwin (SHA’84) n Lindsay N. Lewis (CGS’04, SHA’07) Anders J. Rathlev (SHA’10) n Katherine S. Wilson n Medical & Cosmetic Dermatology as CEO of New England University LLC Eric Goldberg Scholarship. He has ac- Bong Kim and Sang Kim n Joslyn W. Chan (SMG’96, Alexandria L. Grime (SHA’08) Barbara Lichneckert Ellen J. Redgate n Jerome Wisselman Oak Hills Medical Pharmacy and as vice president of marketing and cepted a federal clerkship for the Hon. Diane Rubtchinsky SHA’96) n Lawrence A. Grime and Gregory Lichneckert n Tracey Sharp Rezendes (COM’01, and Linda Wisselman n sales strategies for Pearson Teacher Christopher Sontchi, U.S. Bankruptcy and Ira Rubtchinsky Debbie Chavez n n and Wendy D. Grime n Debbie Lichtenstein n SED’12) n Clara S. Yoon (SHA’12) n Paula Ruth n Raul Chavez n Daisy I. Grondin (CGS’10, SHA’12) n Parker B. Lieberman (CGS’10, Taylor A. Riley (SMG’11, SHA’11) Huanjia Yu (SHA’12) n Education and Development. Early in Court, District of Delaware. Max lives Debra B. Saunders (COM’80) Annie Chen and Peter Chen n Melissa L. Haber (CGS’08, SHA’12) n Veronica A. Rodriguez Yi Ji Zhang n her career, Knight managed execu- in Syosset, N.Y., with his wife, Amanda and Jeffrey G. Saunders Susan W. Chen (SHA’12) n SHA’10) n Jeffrey D. Lipson (SHA’86) (SHA’12) n n Catherine D. Zinszer tive meetings at Marriott’s Key West (Turner) Schlan (COM’03) and their Jodi R. Smith Suk-Jun C. Cho (SHA’05) n Linda Hashinovsky-Eiter n Katherine A. LoFaso (SHA’12) n Lyle G. Rollheiser (CGS’10) n and Ralph C. Zinszer n resorts in Florida and taught business two-year-old daughter, Emily Lila. Email n AFLGS member | n Young Alumni Giving Society member | n Faculty/Staff member | n Deceased | n Parent | n First-time donor at Montgomery County Community him at [email protected].
12 | Bo ston University School of Ho spitality Administration bu.edu/hospitality/alumni • CHECK IN FALL 2012 | 13 Fall 2012 Nonprofit U.S. Postage PAID Boston MA Permit No. 1839 Fuller Development Office 928 Commonwealth Avenue Boston, Massachusetts 02215 check Ferreting Out the Faux Bordeaux have you Maureen Downey (’94) heard the news? spots the fakes in rare wine bu’s making history.
See what the launch of our first University-wide campaign means for BU—and how you can be part of it. bu.edu/campaign
Join the fun February 8–9, 2013. Winterfest Friday night hockey and pregame bu.edu/winterfest Broomball tournament Hot toddy mixology Rock climbing Game on. Who’s ready?