A WILLIAM F. Harrah College OF HOTEL ADMINISTRATION Publication IssUE 2 Volume 6

PPremierFall/Winter 2010 Hotel College Alumni Light Up the Industry Premier The official magazine of the William F. Harrah College of Hotel Administration Office of the Dean Alumni Association Box 456013 4505 S. Maryland Parkway Board of Directors , NV 89154-6013 Bobbie Barnes, ’93, ’05 M.Ed. (702) 895-3161 UNLV Career Services hotel.unlv.edu Marco Benvenuti, ’02 Donald D. Snyder Duetto Consulting Dean Dennis Gradillas, ’91 Christine Bergman Platinum Hotel & Spa Associate Dean for Academic Affairs Ken Haas, ’75 Seyhmus Baloglu Las Vegas Convention & Associate Dean for Research Visitors Authority Andy Nazarechuk, ’79, ’85 MS Christine (Paskvan) Kiely, ’90 Dean, UNLV Singapore Public Radio Pat Moreo, ’69, ’83 Ed.D. Holly Mae (Sparks) Lindsay, ’99 Chair, Food & Beverage Delmonico Steakhouse Management Pat Moreo, ’69, ’83 Ed.D. Christian Hardigree Faculty Liaison Chair, Hotel Management Fayyaz Raja, ’92, ’95 Tony Henthorne Raja Enterprises Chair, Tourism & Chris Smith, ’98 Convention Administration Harrah’s Entertainment, Inc. Pearl Brewer Lynda Tache, ’97 Director, Graduate Studies Vegas Vino Dan McLean Assistant to the Dean for Special Projects Executive Members Guy Fieri, ’90 Margaret Walsh Food Network/Johnny Business Manager Garlic’s Restaurants Bobbie Barnes James Germain, ’75 Director of Career Services Castle Valley Inn Patricia Becker Bill McBeath, ’86 Executive Director, International ARIA Resort & Casino Gaming Institute Anthony Santo, ’84 Robyn Hadden, ’05 MS Director of Alumni & Sal Semola, ’81 College Relations Warner Gaming Judy Nagai Director of External Relations Sherri Theriault Director, Office for Student Advising Robyn Campbell-Ouchida, ’00 MA Editor

International Advisory Board

William Anton Barbara Kane Anton Airfood Ecolab George E. Baggott, CFSP Dean McClain Baggott Consulting Ltd McClain Consulting Group Debi Benedetti Jordan Meisner Beyond the Possible Hyatt Hotels and Resorts Elizabeth Blau Stephen G. Michaelides Blau and Associates Words, Ink Stan Bromley Bill Paulos, ’69 Meadowood Napa Valley Cannery Casino Resorts Russ Dazzio, ’73 Thom Reilly R & R Global Hospitality Harrah’s Entertainment Paula Eylar, ’89, ’97 MBA Patricia Sahlstrom Corporation A&W Food Services of Canada, Inc. Premier would like to hear from you! Please submit your Deirdre Flynn Christopher Silva North American Association of St. Francis Winery & Vineyards story ideas and letters to the editor. Here’s how to contact Food Equipment Manufacturers Susie Southgate-Fox the appropriate person for your needs: Marvin M. Franklin Lettuce Entertain You Enterprises, Inc. Commercial Growth Partners Arch Stokes, Esquire Douglas K. Fryett Shea Stokes Roberts & Wagner For information about the For information directly Fryett Consulting Group Robert L. Van Ness, ’83 Alumni Association and events: related to Premier: Tom Groeninger Preferred Hotel Group Director of Alumni Editor Wyndham Vacation Ownership Ex-Officio & College Relations Robert N. Grimes Robyn Campbell-Ouchida Christine Kiely Robyn Hadden [email protected] Accuvia Nevada Public Radio [email protected] Anne Hanson Eric Dutt CamCris LLC Harrah’s Entertainment Phil Harte Van Atkins For information about making a donation to the college: Harte Management Pt Food Sales West, Inc. Director of External Relations

Cover photo and table of contents photo by Geri Kodey, ’85. Judy Nagai Design and production by Reprographics/Design Services [email protected] UNLV is an Equal Opportunity Affirmative Action Employer Committed to Achieving Excellence Through Diversity

In This Visit us at: hotel.unlv.edu Issue

8 LVCVA Keeps Vegas Vibrant

16 Donor Honor Roll

20 Meeting Expectations

28 UNLVino: A 36-Year Success Story

Departments

Dean’s Message...... 2 News Briefs...... 3 Student Spotlight...... 7 News from the Departments...... 12 In the Kitchen...... 24 Alumni Updates...... 39 Congratulations...... 40

Photo by Geri Koday ’86 1

FALL/WINTER 2010  PREMIER From the Dean’s Desk Afsha Bawany

Five Questions for Donald D. Snyder, Dean of the William F. Harrah College of Hotel Administration

longtime Southern Are there plans to continue expanding the college ANevada businessman overseas? who’s run local and First, our college has developed an incredible international international banks, led Boyd reputation. You see that in the international composition of our Gaming Corporation and the student body. You also see it when you travel and encounter Fremont Street Experience, our alumni and the large number of hospitality companies and chaired nonprofit groups around the world that have recruited many of our alumni. I am like UNLV Foundation committed to continuing to build on that reputation. and The Smith Center for The invitation by the Singapore government to establish Performing Arts, Snyder stepped into academia this fall as a campus there is the highest form of compliment. I am interim dean of the UNLV Harrah Hotel College. pleased and proud of what UNLV Singapore has become Snyder shared his insight on the goals and challenges ahead in such a short period of time. A new agreement with the for the college. Singapore Institute of Technology creates an even more sound academic and financial foundation on which to further develop. What drew you to the dean’s position? UNLV Singapore is now an integral part of our international Retiring from Boyd Gaming in 2005 gave me a chance to reputation. do things I never had time to do. Being involved with UNLV That said, I believe all overseas programs must serve to the past 23 years as a volunteer gave me a perspective on the strengthen our “heart,” and our heart is on the main campus. I university and certainly convinced me of how important higher want our heart to beat very strongly. International opportunities education is to our community. The ability to blend business will be evaluated in terms of how they serve to strengthen the experience with academia is an interesting opportunity, so I heart. am encouraged and challenged by it. The opportunity to do this with a college that has an incredible reputation at UNLV is What challenges are ahead for the college? especially exciting. We clearly have a premier hospitality program — something we absolutely must continue to deliver. The current economic environment, serious fiscal problems within state government What are your priorities? in Nevada, and competitors — who increasingly want to To ensure that as a college, we do what is necessary to displace us in the academic community — combine to provide both deserve and build on this reputation that has been unprecedented challenges. Developing new funding sources created over the past 40 years. To help us do that, I hope and investing all resources in areas of greatest strategic priority to lead the college to think and function more strategically. I will be critical to managing these challenges. expect this focus will enable our college to come together as a college community to do the things that are critical to define How long do you expect to be dean? and deliver academic excellence at the highest level among I am not an interim type of person. I am the type of person programs engaged in our disciplines. Students must remain at who likes to come in, assess the situation, and help move the the heart of our mission. organization down the road in a strategic and positive way. We have a number of assets in and around our main That will take more than one or two years to accomplish. campus that can strengthen the academic experience for In an academic environment, it is a longer period of time than students and faculty alike. This includes a nationally and perhaps what I am used to in the private sector. I am here internationally acclaimed faculty and program combined because I want to be, and I am going to be here as long as with an infrastructure of hotel, gaming, food and beverage, it takes to effect some of the really positive changes that we convention and meeting, and entertainment on a scale not have the opportunity to create. duplicated any other place in the world. If we can effectively “connect these dots,” no other program can do better than our To learn more about Donald Snyder’s career and vision for the hotel college. Harrah Hotel College, a video of his interview with UNLV Public Affairs is available on www.YouTube/UNLVNews. 

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PREMIER  FALL/WINTER 2010 Judy Nagai News Briefs

activities, research, or other initiatives that might otherwise Konomi Gaming Gives not be funded. The remaining $50,000 was designated to $1 Million the UNLV Foundation for a five-year membership in the Academic Corporate Council annual giving program, which supports the mission of UNLV by maximizing private, unrestricted support through annual corporate contributions. Gifts are designated toward providing funding for institutional program development, or students studying gaming ’96 MS, KONAMI vice president and research, and emerging needs. Fmanagement, the bright lights of CCO. “UNLV was a natural fit for us “The donation is more than just a the Vegas Strip are now shining down to make a significant donation, as financial commitment to the university; on them at UNLV. On Aug. 6, KONAMI KONAMI has a long history of investing in it is a long-term investment in our CORPORATION, parent company of education.” community. I have spoken to both UNLV Konami Gaming, announced its gift of $1 Of the total $1 million, $500,000 President Neal Smatresk and Dean million to the William F. Harrah College has been designated to establish the Don Snyder, and we expect to offer of Hotel Administration. This is the first KONAMI Gaming Fund. This endowment internships and training classes for the gift of this size specifically focused on will exist in perpetuity and provide annual university. Our hope is to expose the supporting professional development, funding to support student professional- students to the manufacturing side of research, and related activities for the development opportunities. This the gaming industry and the wide variety purpose of expanding the knowledge includes student attendance at industry of career opportunities we offer,” states base related to the gaming industry. conferences, seminars, and trade shows. Jingoli. “We are deeply grateful for the While students may receive scholarships To honor and recognize the generosity generosity and support of KONAMI,” to attend school, they may not have the of KONAMI, the existing one-of-a-kind says UNLV President Neal Smatresk. funds to travel to industry conferences, casino laboratory located in the UNLV “With this focused investment in our and this donation makes it possible. Stan Fulton Building will be renamed the gaming management program — “This gift is going to allow for KONAMI Gaming Lab. This lab features including the formation of a scholarship scholarships and professional- classroom-style learning, state-of-the-art endowment that will benefit students in development opportunities that were slot machines, surveillance and security perpetuity — KONAMI has become a before, at most, a dream to most cameras, and table games. Students use valued partner in maintaining high-quality gaming students and faculty. KONAMI’s this lab to gain an understanding of how academic programs and student support investment in our education at UNLV the casino floor operates, is secured, and in our hotel college.” makes me even more proud to be a part is managed. “When KONAMI was initially licensed of this major,” says David Mikowski, a “We are enthusiastic about this by the Nevada Gaming Commission senior gaming major and president of the relationship with KONAMI,” says Dean in January 2000, our founder and UNLV Gaming Management Association. Don Snyder. “This gift adds more of the chairman, Mr. Kagemasa Kozuki, Four hundred fifty thousand dollars manufacturing aspect of the hospitality indicated we would we would make a of the donation has been designated to industry to our instruction, providing commitment in the local community support academic priorities that will help students with an even more well-rounded where we operate,” states Tom Jingoli, improve or expand upon programs and education.”  3

FALL/WINTER 2010  PREMIER News Briefs

Wined and Dined in Italy Steinman Wins Scholarship for Trip of a Lifetime

Imagine traveling through Italy, eating their white and red wine varieties,” says Steinman. the richest delights this exquisite country “Although we were the guests of honor, on the inside, has to offer while sampling the finest we felt like we were about to wake up from a dream. wines as well. For UNLV student Adam We visited a local cheese and yogurt production plant Steinman, a self-proclaimed connoisseur and a prosciutto factory in the DOC San Danielle. of food and wine, it was a dream come “Every evening, we were treated to multiple-course true. dinners at some of the region’s most acclaimed Each year, the National Restaurant restaurants. The cuisine of the region was very diverse Association (NRA) honors exceptional but defined by the rich abundance of seafood, corn, food and beverage students with an all- pork, veal and, of course, fantastic cheeses. We expenses-paid trip to Italy. The NRAEF attended galas in chateaus; dipped our feet into the (the NRA’s Educational Foundation) and Adriatic in Trieste; sampled handcrafted beers in the Gruppo Ristoratori Italiani (a not-for-profit mountain city of Sauris; and absorbed every drop of association dedicated to promoting culture, cuisine, and history that we could.”  knowledge of authentic Italian food and Adam wine through education) honor up to six students with Steinman this award on an annual basis. During the program, visits an which highlights a specific Italian region, students are Italian offered a firsthand experience in Italian winemaking cheese and cooking. production Steinman, who was a culinary management plant. intern for UNLVino and also served as a teaching assistant, says, “In short, it was the trip of a lifetime … an educational and gastronomical experience that so many can only dream of and many others cannot fathom.” This year’s excursion began in Friuli Venezia Giulia, the northeastern-most state in Italy that is On March 18, the UNLV PGA program was famous for its white wines. While there, the group was visited by Allen Wronowski, who will housed in villas at two different wineries. “Every day begin his presidency of the PGA of America was an adventure. We visited some of the region’s in November 2010. This was the third most prestigious wineries and sampled several of PGA national president to have visited the program in the past three years.

Dean’s Cup 2010 Robyn Hadden, ’05 MS May 2 was the day the hotel college the hotel college alumni chapter, the and college of business alumni would underdogs, prove their putt-putt skills compete for the coveted Dean’s Cup and become victorious this year? trophy. It had been a little over a year On the windy Sunday evening, since the first Dean’s Cup competition the Dean’s Cup was held at the Putt took place, and since that time, the Park Miniature Golf Course. With the trophy had been in the care of the trophy on display, the winning team college of business dean’s office. would soon be determined and get to Would the college of business alumni accompany the trophy to the dean’s chapter hang on to its title, or would office, its home for the next year. In the

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PREMIER  FALL/WINTER 2010 Robyn Campbell-Ouchida, ’00 MA

All F RE Cancer Research According to UNLV’s PGA Golf Management Director Christopher Cain, an important part of any education is to expose future leaders to philanthropic endeavors within their communities. Cain strives to do just that, knowing the annual impact of golf on charitable giving exceeds $3.2 billion in the United States, according to a Golf 20/20 report. “We realize the significance of these activities and work to ensure our students are active members of the community,” notes Cain. “With this in mind, it is important for students to understand their roles as leaders, and our UNLV PGA Golfathon is one such activity where they are exposed to fundraising and the importance of charity.” The inaugural UNLV PGA Golfathon was held May 1, 2009, and included participants Cain and Brian Esposito, founder of other than just playing a great game. In the future, I plan to put Par for The Cure. “Together, the two played 1,068 holes in 12 forth my efforts to help philanthropic causes because I believe it hours at the Las Vegas Golf Club. This record-setting attempt will make me a better person and a better golf professional.” sparked the interest of many of the UNLV PGA students who Since 2005, the program has raised a total of $39,000 in volunteered the day of the event. funds for breast cancer research and scholarships. Here is a This year, it was the students’ turn. Each student played 100 breakdown of what has been accomplished by the students holes of golf April 23 at the Angel Park Cloud Nine Golf Course thus far: in Las Vegas, and their efforts raised an impressive amount. 2005: $2,500 (breast cancer research) “Each student had a fundraising goal of $400,” says Cain. 2006: $2,500 (breast cancer research) “I’m proud to say that we were able to raise $13,400 from this 2007: $4,500 (breast cancer research) event.” 2008: $6,350 ($5,000 breast cancer, $1,350 children’s cancer) “Working on this project was extremely rewarding,” says 2009: $9,750 ($5,000 breast cancer, $4,000 scholarship, $750 student Nick Derella. “As an aspiring PGA professional, I want junior golf, Toys for Tots donations, and donations to to contribute as much as I can to make as big an impact as the community collaborative partnership Three Square, possible on the community that embraces our program. Every Southern Nevada’s only food bank) year, we work with Par for The Cure and learn how important it 2010: $13,400 to date ($6,700 breast cancer research, $6,700 is to give back to our community. During the months leading up scholarship) to this event, we are trying not only to raise money for a cause For more information about upcoming events or to learn how to make but also to show that golf can produce great value in things a contribution, visit http://www.unlvpgagolfathon.dojiggy.com/. 

Dean’s Cup 2010 A Golfing Trophy is Merely Proof of the Putting ­— Shelby Friedman Putt Park, a balloon artist kept children heard across the course as teams the tie, the Harrah Hotel College Alumni entertained while business and hotel high-fived each other and tried to get Chapter was declared the 2010 Dean’s college alumni put their game faces on in the heads of their competitors, all in Cup trophy winner! Accepting the and got ready to compete. good jest. trophy on behalf of the hotel college Shortly after the rules were Once all teams had turned in their was Christine Kiely, chair of the alumni explained, competitors were divided scorecards and the results were tallied, board. into teams, and teams were assigned a tie was revealed! The rules stated that The trophy resides in Beam Hall once to their proper putt-putt holes, the in the event of a tie, the most holes-in- again; however, it is now in the hotel Dean’s Cup tournament was officially one would determine the winning team. college dean’s office.  under way. Laughter and cheers were After a quick show of hands to resolve

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FALL/WINTER 2010  PREMIER Judy Nagai News Briefs

Donald W. Reynolds Foundation Establishes Memorial Scholarship Endowment for Student Matthew S. Anderson

(From left) David Russi and Jeffrey Kragt are the inaugural recipients of the Matthew S. Anderson Memorial PGM Scholarship.

with and teaching youth. At the banquet, Dean Donald D. Snyder presented Matthew’s family with his UNLV diploma. The university will award Steve and Debbie Anderson accept a plaque from scholarship recipient Matthew’s degree posthumously at Jeff Kragt in honor of their son, Matthew. the December 2010 commencement ceremony. atthew Anderson was a talented After a brief illness, Matthew passed To further build upon this scholarship Mmultisport athlete at Faith Lutheran away May 15, 2010. endowment, the first Matthew S. High School, where he lettered in golf In recognition of Matthew’s life, the Anderson Memorial Golf Tournament and received all-state recognition in both Donald W. Reynolds Foundation has and Banquet was held Oct. 25 at Red football and basketball. After graduating, made a gift of $70,000 to establish Rock Country Club. The funds raised he chose to attend UNLV to study in the Matthew S. Anderson Memorial from the event directly benefit this the PGA Professional Golf Management PGM Scholarship Endowment fund at scholarship endowment. Program, which is one of just 20 UNLV. This scholarship fund will provide The William F. Harrah College of programs of its kind in the country. As scholarships for current and future Hotel Administration and the PGA a senior in the program, Matthew was golf management students. The first Professional Golf Management Program looking forward to a career as a golf scholarship awards were announced are appreciative of the support provided professional and had recently discovered this fall at the PGA Professional Golf by the Donald W. Reynolds Foundation. his passion for teaching and youth Management Family & Friends Banquet. Headquartered in Las Vegas, Nev., development. Through two meaningful The two recipients, Jeffrey Kragt and the Donald W. Reynolds Foundation summer internships, he worked with The David Russi, were Matthew’s friends is a national philanthropic organization First Tee of Southern Nevada and the and classmates, and both have founded in 1954 by the late media golf shop at Red Rock Country Club. demonstrated an interest in working entrepreneur for whom it was named.  6

PREMIER  FALL/WINTER 2010 Student Spotlight Robyn Campbell-Ouchida, ’00 MA

Photo by Geri Kodey, ’86

or Zarnaz Zandi, completing her degree is all about setting Eventually, the overhead on the coffee bar became too Fa proper example for her young son. Zandi, who goes by high to make the operation worthwhile but, with the help of “Zee,” is a successful music talent booker well-known in Las her mother, her coffee outlet became a concession provider at Vegas nightclub circles as the “queen of house.” Yet despite her both UNLV’s Thomas & Mack Center and . success thus far, she realizes the importance of finishing what Additionally, Zandi worked in some of Las Vegas’ finest you’ve started when it comes to education. restaurants before helping open Bellagio. It was during this time “When I decided to relocate to Las Vegas after two years that she had her son and decided to take a break from school. of college in Washington, I wanted to open a coffee bar,” she A few years ago, after working hard to establish herself in says, while also stating that she has been business-oriented her the ever-changing world of Las Vegas nightlife, Zandi decided entire life. “This was 1994 and there weren’t Starbucks outlets it was time to finish her degree. “My son is nine years old and on every corner so I developed a proposal which I sent to most I’m constantly telling him the importance of education,” she of the food and beverage directors on the Strip,” she recalls. says. “As much as I preach this, I didn’t want to tell him that I “Although every single director responded, they were in the hadn’t finished. I needed to complete it for myself, while setting midst of doing it themselves. I had just missed the boat!” a proper example for him. Not one to give up easily, Zandi found a location on the Strip “It hasn’t been easy going back after ten years. It’s a lot of and opened an independent coffee bar. “I was very young and work but I strongly believe that if you want to, you can make it the rent on the place was ridiculous,” she says. “I was super happen. Although I’m about 15 years older than many of my busy — attending UNLV full-time, managing my coffee bar, and fellow students, they are always asking me questions about working another job on the side. I loved it, though, and felt really the jobs I have had. I enjoy being able to help them and I feel energized by Las Vegas.” blessed with everything I’ve been able to do. Finishing my Even though her plate was full, she found time to join degree will be like completing a puzzle.” some pertinent UNLV student organizations. “I got involved Zandi has plans to also complete a master’s degree. And, with the Hotel Association and the Professional Convention in between working for Angel Management Group (a nightlife, Management Association (PCMA) and I also went on two lifestyle marketing, and event management company), where cruises with Al Izzolo’s group. I really enjoyed the networking she books today’s top DJs at numerous Las Vegas clubs, it’s a from all these activities.” goal she’s sure to follow through on.  7

FALL/WINTER 2010  PREMIER

PREMIER 8 W campaigns have put Las Vegas on the the Vegason Las have put campaigns the Although there. out catchy ads those putting for and unto itself entity an as Las of Vegas identification the with the organization responsible for received a remarkable following. have and instance afleeting just than notoriety more have garnered ads edgy probably caught your attention. The branding has campaign (WHHSH) Alumni Work BehindScenes However, not everyone is as familiar familiar However, as is everyone not

FALL/WINTER 2010FALL/WINTER Hoffman, Doreen Jicinsky, Terry left) LVCVA: the for (from working alumni of A sampling happens here, stays here” here” stays here, happens “What Vegas-themed Las familiar the world, the in are you herever to Keep Vegas Vibrant Ericka Aviles, Ken Haas, and Jamie McNutt. Jamie and Haas, Ken Aviles, Ericka Robyn Campbell-Ouchida, ’00 MA ’00 Campbell-Ouchida, Robyn Authority also operates the Las Vegas Las the operates also Authority Visitors and Vegas Convention Las the Google,engine since 2007. search the following States, United the in recognized second-most the been has LVCVA, of the work Vegasbrand Las the to Vegas.the Due of Las organization marketing destination official the is that association integral abustling, as role (LVCVA) everyday its in more much does Vegas Convention and Visitors Authority Las the pick, atop as vacation oasis desert of the have not thought might who people’s of many tips tongues In addition to its marketing duties, duties, to marketing its addition In economy, so it is crucial to have a crucial economy, is it so Nevada Southern of the backbone “Tourism 2009. the in is Nevadan UNLVYear and 2008 Distinguished in UNLV of the the as Alumni honored was UNLV from MBA an and holds Authority, Visitors and VegasConvention Las the space. function its from revenue through and county the in hotels all on tax by aroom provided is funding its and County, Nev., Clark in bodies governing elected by various appointed is board Its 14-member Field. Center/Cashman Cashman and Center Convention Rossi Ralenkotter, president/CEO of Ralenkotter, president/CEO Rossi VPCD program to develop the future leaders city and always see or learn something CD CW new,” says LVCVA Sales Executive Ericka AD of our industry,” he says. “The William F. SM GA Harrah College of Hotel Administration Aviles, ’04. “No other destination can say AL/PM PPM is the leading program in the country, that. Spell Check OK TO PRODUCE and we are proud to have a number of “We work with the hotel community FILE BUILT AT 100% LASER PROOF AT 100% graduates helping the LVCVA promote and clients on a day-to-day basis, VENDOR INFO: LINT ROLLER IS HI-RES Las Vegas as the premier destination and voicing feedback is what helps IN SUPPORT FOLDER for business and leisure travel.” He Las Vegas stay on top of any other continues, “Individuals who graduate destination for both the business traveler from the program have a solid working and the leisure traveler,” says Aviles. knowledge of the tourism industry “What is the perception of Las Vegas? and are capable of making immediate What are their clients saying about Las contributions to an employer.” Vegas? What are our hotel partners What types of LVCVA jobs do those saying?” alumni hold? Senior Vice President of It is this market research that guides Operations Terry Jicinsky, ’06 MS, says the LVCVA and its Las Vegas-based that his role includes “ensuring Las advertising agency, R&R Partners, to What happens here, stays here.™ Vegas maintains its rank as the number- produce those print and television ads VisitLasVegas.com 1- 877-VISIT-L V

one convention and trade show city.” that have received international attention 030259 L06 (Ref 024952 L06) People Mag • TRIM: 8" x 10.5" • BLEED: 8.25" x 10.75" • Live: 7" x 10" • 4/C • InDesign • Fonts: Universe Extended • CD: ADG / PM: DG / AD: DV GA: Dorcus 2/9/05. LOAD BC 2/16/05. RELOAD BC 2/17/05. He continues, “Many people may not and have garnered the awards that go

be aware of the fact that Las Vegas has with such notoriety. In fact, this past VPCD CD CW AD held this official ranking for the past 16 July, R&R won a Bronze Cannes Lion SM PA AL/PM PPM years, per Tradeshow Week’s Top 200 in the Travel, Transport, and Tourism Spell Check List. category in the 57th annual Cannes OK TO PRODUCE FILE BUILT AT 100% “The behind-the-scenes efforts that go Lion International. The competition drew LASER PROOF AT 100% HI RES PLACED into working with our convention clients 25,000 entries from 8,000 people in 90 and suppliers to set up trade shows countries, and Las Vegas was the only are awe-inspiring,” notes Jicinsky. “The destination recognized in this year’s making of the sausage, so to speak, is awards. very similar to what I imagine the movie Earlier this summer, the American industry to be — building scenery, Advertising Federation announced setting lights, costumes, music, and that R&R and the LVCVA had won top entertainment — all rolled into a trade awards in four national categories for show booth. At the convention center, the “What’s your excuse?” and “What it’s all about delivering on the promise happens here, stays here” campaigns. and creating a customer experience R&R won two gold and two silver ADDY that meets the expectations of our awards for national television campaigns. What happens here, stays here.™ convention delegates based on what our The ads were presented in the edgy VisitLasVegas.com 1- 877-VISIT-L V VPCD CD CW marketing and sales efforts promise.” “What happens here, stays here” style AD SM GA According to Jicinsky, who has been that shows no gambling or resorts but 040649 L06 EW • People • trim: 8” x 10.5” Live: 7 x 10”; Bleed: .125 • 4/C AL/PM Fonts: Universe Extended • brooke 3/10/06 loaded 3/10/06 PPM with the LVCVA for more than 18 years, leaves the viewer to read between the Spell Check OK TO PRODUCE VPCD CD “My favorite part of working at the lines about the Las Vegas experience. FILECW BUILT AT 100% LASERAD PROOF AT 100% LVCVA is marketing a destination that 99 That famous advertising slogan, which SM GA ImageAL/PM is Hi-Res in percent of our customers simply love. was originally used in a 2003 campaign, SupportPPM Folder Spell Check Yes. VENDOR INFO: The genuine excitement and enthusiasm was brought back last year due to the LOOK RES TO FPOPRODUCE Yes. REF# 30735 FOR HI RES FILE BUILT AT 100% that our customers express is a pleasure economic hard times that have hit Las Yes. LASER PROOF AT 100% to be around. Whether they are here to Vegas so hard. It’s not surprising that VENDOR INFO: LINT ROLLER IS HI-RES attend a convention or for a vacation, the the pop culture phenomenon of “What IN SUPPORT FOLDER one-of-a-kind experience that Las Vegas happens here, stays here” has been Yes. provides to our visitors is infectious.” well received once again. Even though Although the branding and advertising these are hard times, people still want to campaigns put out by the LVCVA feel like they can have a fun getaway. As No. have continued to grow tourists’ and long as “What happens here” tests well conventioneers’ interests in the city, and motivates consumers, R&R says the it’s a never-ending challenge to keep campaign could last indefinitely.“ perceptions fresh and new. “It’s great Although there’s no firm cause- to be able to tell our customers what’s and-effect relationship between the

What happens here, stays here.™ new and exciting in Las Vegas every year popularity of Las Vegas and the ‘What What happens here, stays here.™ VisitLasVegas.com 1- 877-VISIT-L V and even better when they come to our happens here’ campaign, there is this VisitLasVegas.com 1 - 877 - VISIT-L V

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FALL/WINTER 2010  PREMIER correlation: While the campaign ran, the value of face-to-face business show clients and their attendees, we tourism swelled and the Strip resorts meetings in the city. Using a website, will continue to attract business and posted record profits. And R&R’s vegasmeansbusiness.com, the plan promote Las Vegas. twice-annual polling of up to 20,000 features talking points that refute and “Our town has evolved so much Americans in major cities has showed rebuff recent criticism from lawmakers already. We were once known only that consumers know more about Las and reporters who have used examples as a gaming town, and now we are a Vegas’ high-end offerings, have more to characterize resort-based meetings as world-renowned destination that offers positive feelings toward Las Vegas, and extravagant and frivolous. fine dining, shopping, shows, and many are more likely to visit (Las Vegas Sun, Just as the conventions/trade shows other activities. I see our town getting Sept. 28, 2009).” and ad campaigns are important to the more involved in “greening” efforts and In addition to utilizing its WHHSH LVCVA, so are its employees and their perhaps promoting the more natural side campaign to attract visitors, this past wealth of experience and knowledge. of the Las Vegas area,” says McNutt. summer included the introduction of One alumna employed by the LVCVA is Jicinsky believes that “the biggest the LVCVA’s Camp Vegas marketing Convention Services Manager (CSM) opportunity Las Vegas has on the campaign. A take on traditional summer Jamie McNutt, ’03 BS. “While it may horizon is our ability to evolve into a camp festivities but with an adult twist, seem that a CSM may not have a lot world-class international destination. the campaign targeted adults with the to do with the creative process of The potential for increased visitors from message that kids don’t deserve to have promoting our destination, it is critical our traditional international markets, all the fun — visitors can be pampered for every tourism industry employee to such as Canada, Mexico, and the with an array of summer activities that ensure that Las Vegas lives up to the , will pale in comparison are just for adults. brand promise,” says McNutt. to what our visitation from emerging Likewise, the LVCVA recently debuted “By continually living the brand and markets, such as , China, India, a new strategic plan that promotes ensuring a great experience for my and Russia, will be a decade from now.” He continues, “But to meet those needs, we need to intensify our efforts to increase direct international air lift into Las Vegas and advance our customer- service levels. This includes expanding our work force’s language skills and understanding of cultural nuances as well as things as simple as providing multilingual road signs and restaurant menus. “Undoubtedly, the reinvention of Las Vegas is the most important advantage our local tourism industry has going for it. Whenever I interact with my CVB peers across the country, the conversation invariably includes a degree of envy, jealousy, and respect from them on our destination’s ability to attract new customers and build loyalty from our repeat customers,” says Jicinsky. “The ongoing reinvention of our destination plays a very big part of that success.” Echoing what might be the opinion of On May 11, the Valley High School Academy of Hospitality and Tourism many, another alumni, Sales Executive celebrated U.S. Travel Rally Day in conjunction with members of the Las Ken Haas, ’75, says, “I miss the old Vegas Convention and Visitors Authority and the Harrah Hotel College. Vegas, yet the progress has taken us to Outstanding hospitality employees were awarded the designation of a global brand and made Las Vegas a Hospitality Hero (including hotel college student Jeff Holloway) and worldwide favorite place to be.” four additional students (Michael Amato-von Hemert, Jill Sanbrotti, According to LVCVA Buyer Doreen Adjovi Assiobo-Outja, and Gerardo Vela Meza) were recognized for Hoffman, ’06, “While keeping Las Vegas their commitment to the industry. In addition, attendees were treated to the ‘Entertainment Capital of the World,’ performances by Valley High School’s marching band, Australian singing we still need to diversify. Ending the group Human Nature, and ventriloquist Terry Fator. recession (nationwide) would be the best thing to happen.”  10

PREMIER  FALL/WINTER 2010 Research Center Emphasizes

Applicable Solutions Gael D. Hancock

n today’s economy, casino Research Center Imanagers must maximize income, and a humbling making critical decisions on space responsibility,” says utilization, capital expenditures, and Baloglu. “We want comping policies. Sometimes those the HHRC to support decisions are based on assumptions hospitality research — such as the concept that in its broadest sense. restaurants and other amenities help To do this properly, we stimulate casino visits and gaming. solicit grant proposals As part of a recent study, Dr. Tony from researchers Lucas and Dr. Sara Tanford, Harrah around the world Hotel College professors, developed and work with grant a methodology for assessing the and research paper indirect contribution to gaming reviewers with a broad revenue of a restaurant or amenity, range of expertise.” such as a pool. This methodology, This past June, the and the results of the study, can help first Harrah Hospitality casino management make better Research Summit decisions. attracted researchers The study itself is exciting, but so from 12 countries. is the fact that the funds to conduct The summit is a the study were from the Harrah way for information The best paper award is presented by (right) Dr. Hospitality Research Center (HHRC), to be shared among Baloglu and (left) Terry Byrnes, vice president of awarded in the form of a grant. researchers and customer satisfaction at Harrah’s Entertainment, Since its inception in 2008 through industry professionals. to EunHa Jeong and SooCheong (Shawn) Jang, an endowment from the Harrah’s In addition to both from Purdue University Foundation, the HHRC has awarded paper and poster more than $300,000 in research presentations, a free prize plus $500 for travel to the grants to nine teams of researchers 1 1/2-day workshop on ATLAS.ti, a Harrah Hospitality Research Summit. around the world. qualitative data content analysis In 2009 and 2010, the Harrah The HHRC, with guidance from tool, was provided. This workshop Excellence in Innovation Award was its director, Dr. Seyhmus Baloglu, was open to researchers and given out at the annual Vallen Dinner professor in the Harrah Hotel graduate students in support of their of Distinction to Tapcode Inc, and College, promotes hospitality future research activities. MICROS Systems Inc. These awards research through five broad At the summit, the first Harrah recognize a person or business activities: providing grants, Outstanding Doctoral Dissertation that has contributed significantly supporting researcher education, Award in Hospitality was given out. to hospitality industry excellence. recognizing good research, The recipient was Chih-Chien Chen, Nomination packages are available recognizing excellent industry Ph.D., who earned her doctorate at on the Harrah Hotel College website. practices, and disseminating the University of Illinois at Urbana- “In the hospitality industry, information throughout the Champaign. Her dissertation was research is not carried out in a academic and industry communities. titled “What Revenue-Optimizing vacuum,” says Baloglu. “The goal of Although the center is housed at the Firms Can Do About Deal-Seeking the research supported by the HHRC University of Nevada, Las Vegas, it Consumers: The Role of Price is to provide applicable solutions requires the commitment of people Patterns, Timing and Cancellation and information on best practices.” from many other universities to Policies in Travelers’ Advanced For more information on the achieve its goals. Booking Decisions.” This award is Harrah Hospitality Research Center, “It is an honor for the hotel college given to encourage outstanding visit the website, http://hotel.unlv. to host the Harrah Hospitality research and carries a $1,500 cash edu/research/hhrc.  11

FALL/WINTER 2010  PREMIER  Hotel Management

Alumni Taking Their UNLV Education to Other Institutions as Faculty Members

s Emmett Steed, ’03 Ph.D., Assante, who had worked in the food development of a program and help was finishing his dissertation and beverage industry for numerous grow the major. I spend a lot of time with at the Harrah Hotel College, years with such recognizable companies students getting their feedback and a lot his classmate (now assistant as Aramark and Sodexo, was teaching of time with those in the industry making professor) Clark Kincaid, in Hawaii when she saw the job posting. sure I know which competencies our A’99 MS, ’03 Ph.D., was searching “My husband and I had just adopted a students need to possess.” hospitality management professorial baby who was born prematurely, and Two years ago, SUU added a third openings on the Internet and found we knew we needed to be back on professor. The program now has one at the school where he had played the mainland for her health care,” she approximately 75 students with a football as an undergraduate. Upon his says. “I applied not knowing Emmett declared hospitality major and about recommendation, Steed looked into the was there but thought it was a great 225 students in HRHM classes each Southern Utah University (SUU) position opportunity. I absolutely love teaching semester. Steed has partnered with and was subsequently hired to launch and had experienced the best two years a marketing professor to conduct the Cedar City University’s Hotel, Resort, of my life while I was a grad student research for the Utah Summer Games and Hospitality Management (HRHM) at UNLV. I wanted a job where I could administrators and is also working with program for the fall 2003 semester. ensure that my students would have the Utah Office of Tourism to develop a “I was thrilled with the opportunity of that same kind of experience, and once Central/Southern Utah visitor profile. This starting a new program,” says Steed. I learned of Emmett’s connection, it past year, Steed received tenure and the “I wanted to optimally combine three seemed like the perfect position.” department was renamed Management, components: 1) my UNLV doctoral Her addition to the department Marketing, and Hospitality. Likewise, program; 2) my 25 years of industry in 2005 added food and beverage Assante was awarded the university’s experience; and 3) my being housed in expertise to the SUU program. “I think Thunderbird award for 2008 Professor the School of Business at SUU.” my years of industry experience really of the Year, and both of these former After three years’ existence and a make a difference,” says Assante. UNLV students have been recognized rapidly growing student enrollment “I teach so that my students really as Outstanding Professors of the Year that showed no signs of slowing down, understand the application of what for the Management, Marketing, and there became a need for an additional they learn to the real world. When I was Hospitality Department. professor. Steed recalled another UNLV working in the industry, I really missed Another alumnus, Shane Blum, ’98 cohort, Lisa Assante, ’98 MS, and a being in a classroom of eager students. Ph.D., was the Harrah Hotel College’s Ph.D. graduate of Texas Tech University. Through the various jobs I’ve held, I first doctoral graduate, and he continues He thought she would be a great feel that I can use my experiences to to set the bar high as Texas Tech addition, but he did not know where she their advantage. I love coming to work, University’s chairperson of the Nutrition, was. He went ahead and posted the and it’s such a great environment,” she Hospitality, and Retailing Department, available position and was thrilled when continues. which houses the Restaurant, Hotel, and she applied. “It’s always great to be in on the Institutional Management Program. “I 12

PREMIER  FALL/WINTER 2010 Robyn Campbell-Ouchida, ’00 MA

came straight to Texas Tech from UNLV and have been here for the past 12 years,” says Blum. “I decided to go into teaching while I was getting my MBA at San Diego State University. I was I like . . . keeping in touch with students after working full time at a hotel, which I had done for a number of years, and was they graduate and going to visit them at trying to decide what I wanted to do with my degree. their work. I was recently in the Austin area “While working on my master’s and had the chance to visit with a number of degree, I made presentations in all of my classes, and at work, I was responsible alumni and current interns, and it was great for training new employees at the front desk. I loved working in hotels to see their success. It helps me remember but was getting a little burned out. I enjoyed presentations and training and why I do what I do.” decided to combine that with my love for hotels by going on to pursue my Ph.D. The timing was perfect because Dr. Bosselman had just joined the faculty at UNLV, and he had been one of my helps me remember why I do what I do.” professors when I was an undergrad While many are aware that the hotel Here is a sampling of at the University of Massachusetts. college places a strong emphasis on alumni and where they are Anyway, long story short, I spoke to him, the practicalities of hospitality career teaching around the world: got admitted to the program, and moved “preparation, they may not realize that to Las Vegas in 1995.” advanced degree programs can prepare Soyoung Boo, ’06 Ph.D., In addition to his role as department students for careers in research and George Washington University chairperson, Blum currently teaches teaching. The dual master of business Natasa Christodoulidou, ’06 hotel operations and human resource administration/master of science in hotel Ph.D., Cal State Dominguez Hills management courses but has administration program is designed Greg Dunn, ’05 Ph.D., University also taught various courses at the for students who aspire to become of South Florida undergraduate and graduate levels over business leaders in hotel administration Bomi Kang, ’05 Ph.D., Coastal the years. and possibly continue on toward Ph.D.s. Carolina University “There are two things that I like best An executive online program enables an about being involved in higher education industry professional to pursue a master Sunny Kim, ’06 MS, ’09 Ph.D., in the hospitality arena. The first is the of hospitality administration (Executive Texas Tech University interaction with undergrads in and out of Master of Hospitality Administration) at John B. “Brumby” McLeod, ’08 the classroom. Due to my administrative his or her own pace, and the doctorate Ph.D., College of Charleston duties, I can teach only one course per in hotel administration is aimed at Tom Schrier, ’09 Ph.D., Iowa semester, which I regret because I am students who want to teach hospitality State University not able to teach as many students as management at the university level. I had in the past. I used to teach each UNLV also offers a dual Master’s of Eunju Suh, ’02 MS, ’06 Ph.D., of the sections of a required course, Science in Management Information Florida International University so I would have contact, at one time Systems and Master’s of Science Nicholas Thomas, ’02, ’06 MHA, or another, with every student in our in Hotel Administration (MIS/HOA) UNLV Singapore program; that is no longer the case, degree designed for those who seek Hyewon Youn, ’05 MS, ’08 and I miss it. The second thing I like is career opportunities in the information Ph.D., University of North Texas keeping in touch with students after technology sector of the hospitality Tianshu Zheng, ’02, ’03 MS, ’08 they graduate and going to visit them at industry. Alumni like Steed, Assante, and Ph.D., Iowa State University their work. I was recently in the Austin Blum are just a few of those who have area and had the chance to visit with a chosen to inspire and instruct the next Dina Zemke, ’03 Ph.D., Johnson & Wales University number of alumni and current interns, generation of hospitality executives.  and it was great to see their success. It 13

FALL/WINTER 2010  PREMIER Thank You for Your Service!

Hotel College Wishes Retirees Well Robyn Campbell-Ouchida, ’00 MA GERI KODEY AARON MAYES Kenneth L. Teeters Ellis D. Norman Audrey C. McCool Faculty member Ken Teeters recently Ellis Norman, MBA, CHE, is the Audrey McCool, Ed.D., RD, LD, was retired from teaching Facilities founder and CEO of Hospitality a faculty member for the past 20 Management and Design and Green Experts Consortium LLC and its years. During that time, she served Hospitality and Sustainable Business subsidiary, The International School of as chairperson of the food and Practices. Prior to teaching for the Hospitality. At UNLV, he taught courses beverage management department past 20 years, he spent the beginning in human resource management, and associate dean for research. She of his career directly involved in the introduction to hospitality, lodging has held both the Michael D. Rose management of the “built environment” operations, customer service Distinguished Chair and the Claudine and has been engaged in all aspects management, and lodging internships Williams Chair. She also contributed of large hotel/casinos in Nevada. He at the Las Vegas campus and significantly to the college and the Food holds a bachelor of science degree in Singapore and Switzerland’s and Beverage department through the from the University of Oklahoma and programs. Prior to embarking on a development of new courses, materials, an MBA from UNLV and has received combined teaching and entrepreneurial and innovative programs that provided awards for his expert knowledge in career, he held management positions students with career-enhancing real- the areas of energy management and in food and beverage, human resource world experiences. She was one of environmental protection. Teeters management, hospital administration, the college’s first faculty members to has directed hospitality engineering and hotel management. He has been develop distance education courses, operations at both the local level and a consultant for secondary schools, and she went to Singapore to teach the national level for large corporations. baccalaureate programs, private the initial courses when the new UNLV industry, and government agencies. campus opened there, helping set its educational standards. McCool has been actively involved in research and publication and since her 1990 I’ll miss the day-to-day contact with her (Annette), as she arrival to UNLV has published 37 peer- has become a good friend. But even more than my missing reviewed articles, presented 36 papers at professional conferences, has written her, the college will miss her. She was always looking out two textbooks and numerous industry- for the best interests of the college. Her UNLV connections related articles and reports, and has collaborated on more than $700,000 in and goodwill cannot be replaced. The hotel college will miss funded grants. She is currently involved her capability to just simply get things done.” in research projects concerned with childhood obesity. Stuart H. Mann, dean emeritus, Michael D. Rose Distinguished Chair 14 “PREMIER  FALL/WINTER 2010 during the holidays to all of the offices on campus we worked closely with. Annette and I would bake for days at home, then bring it all to the office and fill large trays with the treats. We would spend a day taking trays around campus to the staff in the Registrar, Purchasing, Facilities, Annette Kannenberg etc., just to let them know how much we Claude Lambertz … the glue that held it all together! appreciated working with them. We truly Working as a chef instructor for the Annette was the administrative assistant did care for all of the staff on our campus. past 26 years, Claude Lambertz has when I began as dean in August 1998. Sherri Theriault, director of advising taught numerous students in food She and my wife, Doreen, hit it off and beverage classes. In addition, immediately, as they have very similar Annette and I both started at UNLV in he also taught many of the college’s personalities. We all joked about “poor 1986. She was the department secretary instructors before they were given Stuart” — he can never get away from for Hotel Management, and I learned their own classes. He enjoyed a wife, either at home or at work. The quite quickly, as did everyone in our catering special events and working great difference between Doreen and department, that if you wanted something with students during meals held in Annette is that Doreen is “directionally done quickly and efficiently, you asked the Boyd Dining Room. He says that challenged.” When we first moved here, Annette! Everyone is really going to students offered him a new challenge she was on the phone with Annette miss her. You hear the old saying about every semester, as no two groups constantly asking for directions to everyone is replaceable; well, I think were ever the same. help her out of her lost situations. The Annette is the exception to that. I have a Lambertz has served on many question, “How do I get there?” hasn’t great story. When we first began getting charity committees and has judged stopped to this day. desktop computers (I was of the Royal a number of food competitions. He Annette is a person who can be trusted typewriter generation), Annette was was able to take a team to a gelato with every confidence. It was wonderful my “google” before that company was competition in Italy, and in 2004, he having such a person to work with, even formed. I remember calling and chaired a Las Vegas team that brought knowing anything that was discussed in asking her where I put the ribbon in my home nine silver and two bronze private would stay that way. computer, and she just laughed and said medals from the Culinary Olympics Stuart H. Mann, dean emeritus, that there wasn’t one. And when I asked held in Erfurt, Germany. He received Michael D. Rose Distinguished Chair her where to put the paper, she had to the Chef of the Year in 1989 and was explain to me about printers! She was my installed into the Las Vegas Chefs Hall I think Annette’s great strength, and the technology guru and always there, always of Fame in 2007. In addition, he has one most difficult to replace, is her ability supportive, and never critical. I don’t think received two Presidential Medallions to forge and maintain relationships with I could have made it without her! for his dedication and work for the co-workers on campus. In the ’90s, Vince Eade, professor American Culinary Federation. we used to deliver homemade goodies

Kathy Bell Assistant professor emeritus Kathy Illinois, Michigan, and Nevada. Bell was Bell began working in the food service hired by the hotel college in 1991 to industry as a 16-year-old waitress in develop an advising center, and once Cleveland, Ohio, and ended her career it was up and , she was asked teaching dining room service in Las to co-chair the founding of the UNLV Vegas. Although her undergraduate Academic Advisors Council. In 1999, she degree was in speech pathology and began to teach in the food and beverage audiology, food and beverage has department, where many of her students always been her true love. As a speech gave her the affectionate nickname “Ma therapist/special education teacher and Bell.” classroom teacher, she worked in Ohio,

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FALL/WINTER 2010  PREMIER 2009-2010 Donor Honor Roll UNLV William F. Harrah College of Hotel Administration This year we pay special thanks to the loyal donors year. The college also recently announced that $480,585 who have demonstrated their support to the William F. has been awarded for this current 2010-11 academic year. Harrah College of Hotel Administration for the 2009-2010 This outstanding support allows the college to provide fiscal year. During the past few years, we have all felt the much needed scholarships, professional development repercussions of our country’s economic challenges, funds, and faculty enrichment programs, to name just a yet alumni and friends have continued to pledge their few. commitment to support today’s students as they prepare Gifts from alumni and friends play an integral role in to become tomorrow’s leaders in the hospitality industry. helping the college maintain the highest standards of This Honor Roll recognizes alumni, friends and companies excellence so that the faculty can respond to shifting who make it possible for students to receive a premier academic priorities. Annual donors are the foundation hospitality education at UNLV. of the college’s development program. Please know We are pleased to share that thanks to the support of how much your contribution is appreciated and valued. all the people listed on these pages, the college received On behalf of the entire college, we recognize and are $2,571,226 in cash, pledges and in-kind support from 646 grateful for your past, current and future support. It is with donors. Additionally, through scholarship endowments gratitude and heartfelt thanks that we acknowledge the and annual giving, the college awarded $590,620 in following benefactors listed in the Harrah Hotel College scholarships to students during the 2009-10 academic Honor Roll. Recognition of the Dean’s Associates July 1, 2009 – June 30, 2010 The Dean’s Associates program provides unrestricted of the industry and they are truly a worthwhile investment. donations to fund priority projects and activities within the We wish to thank the Dean’s Associate members for college. Most importantly, this includes supporting student their annual support through unrestricted gifts, which is professional development so that students may represent vital to continue setting the bar as a premier international UNLV at national and international academic conferences, hospitality program. meetings and industry events. Our students are the future

Dean’s Associates Inner Dean’s Associates Bronze ($1,000 +) Circle Gold ($10,000+) A & W Food Services of Canada Micatrotto Restaurant Group Four Seasons Hotels Zerrin & Seyhmus Baloglu Stephen G. Michaelides & Resorts Ann & David Black, ’96 James Moore Elizabeth Blau Rosalie & Patrick Moreo, ’69, ’83 Pearl & James Brewer Judy A. Nagai Dean’s Associates Inner Paula E. Eylar, ’89, ’97 Kathleen*, ’94, ’96, ’04 & Dan Circle ($5,000+) Lori & Guy Fieri, ’90 Nelson, ’06, ’10 Marcia, ’74 & Tola Chin Deirdre T. Flynn Pat & Ellis Norman Lorna Donatone John F. Gremo, ’02 John D. Peiser, ’78, ’07 GES Exposition Services Tom Groeninger Patricia Sahlstrom Louise & Felix Rappaport Robyn K. Hadden, ’05 Gail E. Sammons, ’87 Christian Hardigree, ’93 Julie & Salvatore Semola, ’81 & Christopher A. Brown Christopher W. Silva Dean’s Associates Silver Tony & Katie Henthorne Angie & Christopher Smith, ’98 ($2,500 +) Hyatt Corporation Susie Southgate-Fox William A. Allen III Christine, ’90 & Jim Kiely, ’92 St. Francis Winery & Vineyards Linda & George Baggott Nancy & Dean Kissel, ’92 Skip Swerdlow Julia & Stan Bromley Lettuce Entertain You Enterprises Robert L. Van Ness, ’83 Outback/Fleming’s Doreen & Stuart Mann Wyndham Vacation Ownership Jordan Meisner

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PREMIER  FALL/WINTER 2010 Donor Honor Roll $1,000 - $4,999 Kathy*, ’94, ’96 ’04 & Daniel Bear’s Best Las Vegas July 1, 2009 – June 30, 2010 A & W Food Services of Nelson, ’06, ’10 Denise, ’95 & Bryan Beban $100,000 + Canada Inc. & Associated Patricia & Ellis Norman Ann Becker Companies Benbow Inn CBS Radio, Inc. John Peiser, ’78, ’07 The Patricia Miller Anton & Debi Benedetti & Mark Walsh Robert Boughner Platinum Hotel & Spa William C. Anton Foundation Professional Golfers Gail Benjamin Angeliki & Stanley Fulton Linda & George Baggott Association of America Claire & Mark Benjamin, ’97 The Harrah’s Foundation Patricia Becker & Stephan Questex Media Group, LLC Richard Benninger, ’84 Station Casinos, Inc. DuCharme, ’90 Sarah & James Rafferty, ’78 Robert Benzo, ’77 Kathleen & Donald Bell RMI Management LLC Christine Bergman $25,000 - $99,999 Elizabeth Blau Paul Robinson Michael Berk, ’98 Marcia, ’74 & Tola Chin Blue Man Group Patricia Sahlstrom Shelley Berkley, ’73 & Club Manager’s Association Bromley Partners In Service Gail Sammons, ’87 Larry Lehrner of America LLC Sands Foundation Lindsey & Bo Bernhard, ’99, Dotty’s Ann & David Black, ’96 Julie & Sal Semola, ’81 ’02 Lori & Guy Fieri, ’90 Cannery Casino Resorts Silver State Schools Credit David Bill Las Vegas Meetings David Corsun & Cheri Young Union Greg Birch, ’95 NM Ventures, LLC Wanda Costen Silverstone Golf Club Colleen Birch, ’99 Bonnie & Bill Paulos, ’69 Custom Culinary, Inc. Angie & Christopher Smith, ’98 Black Gaming Wine Spectator and D&K Industries LLC Southern Highlands Golf Club Black Mountain Golf & Cigar Aficionado David Saxe Productions St. Francis Winery & Vineyards Country Club Wirtz Beverage Nevada Dinners At Your Table Margaret & Arch Stokes Suzanne, ’08 & David Blake Lorna Donatone Skip Swerdlow The Blue Martini $10,000-$24,999 Paula Eylar, ’89, ’97 Tahiti Village Bluegreen Corporation Banfi Vintners Foundation Farmer’s Brothers Coffee Carolyn Gilbey-Wagner & William Blyth Mavis & Andrew Farrar Kerry & Andrew Feinstein, ’91, Roger Wagner, ’69 Bodysport Fitness Center Four Seasons Hotels & ’95 Wyndham Vacation Ownership, Wade Bohn Resorts Deirdre Flynn Inc. Cory Boillot Global Experience Specialists Freshpoint Las Vegas Jeffrey Yedlin, ’02, ‘08 Tammie Boillot Inc. Get Fresh Sales Bold Body Bronzing Hotlink HR, Inc. Seth Grabel, ’05 $1 - $999 David Bollinger Las Vegas Hospitality John Gremo, ’02 BeBe Adams Daniel Bonarek Association Tom Groeninger Stephen Adornetto, ’79 Debbie Bott M Resort Spa Casino Robyn Hadden, ’05 AEG Live, LLC Bouchon Micatrotto Restaurant Group Christian Hardigree, ’93 & Deborah & Zahoor Ahmed, Melinda, ’87 & Wayne Jung-Ho Suh ’82, ’83 Christopher A. Brown ’84 Bourgeois Sun & Hae Lee Foundation Hard Rock Hotel & Casino Christopher Ades, ’75 Boyd Gaming Corporation United Way of Southern Harrah’s Operating Company, Kathleen Alexander Britto Central Nevada Inc. Alize at the Top of the Palms Chad Brown Katie & Tony Henthorne Christopher Allen, ’98 David Brown, ’71 $5,000 - $9,999 House of Blues Andre’s Restaurant & Lounge Dennis Brown Pearl & Jim Brewer Hyatt Corporation at Monte Carlo Steven Bugg, ’93 Dragon Ridge Country Club Christine, ’90 & James Kiely, Connie & Roger Angel Burger Bar Las Vegas Earth Water Sky ’92 Connie & Jerry Angove Rodney Burgoyne Toni & John Fitts Knuckle Sandwich, LLC Animal Art Designs James Busser & Cynny Highway Radio Las Vegas Paiute Golf Resort Anonymous Carruthers iView Systems LAX Nightclub Anthem Country Club Trisha & Christopher Cain Mon Ami Gabi Linco Sales and Marketing Lanell Aoki Callaway Golf Center Maria & Darryl Nelson Luxury Travel Group Michele Aoki Audrey Campbell Outback/Fleming’s LLC Mandarin Oriental Las Vegas Natalya Aoki Tessa Campbell Pacific Event Productions Doreen & Stuart Mann Carol Aoki-Kramer Canyon Gate Country Club Palms Casino Resort Jordan Meisner Joan & Gerard Apruzzese Adam Carpenter Louise & Felix Rappaport MGM Grand Aria Resort and Casino Bryan Carpenter Roy’s Las Vegas MGM Resorts Foundation Ann Maurie Ashton Diane Carpenter Susie Southgate-Fox MGM Resorts International Bahama Breeze Restaurant Marc Carpenter Tournament Players Club – Micatrotto Restaurant Group Rong Zhang & Xiucheng Bai Rich Carpenter Summerlin Moet Hennessey, USA Donna and Alan Balboni Meldia Carr TWI Group, Inc. Rhonda & Mick Montgomery Zerrin & Seyhmus Baloglu Maria Casey US Foodservice Judy Nagai Nancy Basch Patrick Casey Base Entertainment Rosemary Casey 17

FALL/WINTER 2010  PREMIER

Theresa Casey Fairy & Edwin Eng Sandy Harris John Kim Roxanne Casselberry English Garden Florist Phil Harte Suk Ho Kim Kathryn Cervantes, ’09 James English Carol & Michael Harter Lisa Kimelheim, ’96 Carol Chait Lindsay & Mehmet Erdem, ’03 Leslie, ‘82 & Daniel Hawkins, King’s Seafood Co. Chancellor Hotel on Union Brian Esposito ’79, ’82 Terry Kisling, ‘88 Square Ellen and Charles Fahr Sheryl Healy Col. Erwin T. Koch Trust Peter Chang Bruce Familian Andrea Helmrath Laura Kodama Nadine Chapman Glen Farley Kyle Helms, ’07 Laura & John Koenen, ’95 Cherry Hills Country Club Steve Farmer Steve Helms Pamela Kornegay, ’90 Marcus Chin Ronald Felix Judy Henderson Elizabeth Kowba Jennifer Cho, ’03 Dianne & Lenny Fichter Barbara Hermes Kozal’s Travel Connections Monica & Hyokjoon Choi Lawrence Field Jean Hertzman, ’06 Kim Krajniak Circus Circus Las Vegas FireFly Craig Hicks Jill & Jeff Kramer Terry Clark Deborah & John Fisher Christine, ’82, ’98 & Rick Jo-Lan Ku, ’93 Alex Cohen, ’98 Rita Fisher, ’87 Higgins Bailey Kuestermeyer, ’09 Suzanne Cohen, ’94 Catherine Fleming Matthew Higginson, ’07 La Fond Food Brokers, Inc Jere Cole Fleming’s Prime Steakhouse & Hilton Seattle Hotel Cody Laine Ian Collins Wine Bar Brenda & Ted Hirsch Patricia & Gary Laine Colorado Golf Club Ryan Fogler Lisa Hitz, ’85 Lakeview Executive Golf Kelly, ’97 & Sean Connery Robert Foulk Jan & John Hogan, Sr., ’87 Course Don Coots Four Seasons Hotels Limited Michael Hogan, ’03 Barb Lamb Christi Copeland Phyllis and Marvin Franklin Marla Hollander-Polott, ’82 & Carolyn Lambert The Cosmopolitan of Patricia & Kenneth Free, Jr., Steve Polott Mary & Claude Lambertz Las Vegas ’72 Ed Horton Don Larsen Daniel Costello, ’00 Franz Fritzen Jeanne & Herb Hoskins Tom Larsen Tina Cox Gregory Gale, ’84 Michelle Hoskins Las Vegas 51’s Mazine Cozby Diana Garbin Danielle Howard, ’10 Las Vegas Art Stamps Creative Photography Joseph Gatto Christina & Gregory, ’93 The Las Vegas Country Club Chris Creed Anne Gaus Hudson Las Vegas Harley-Davidson Zack Creed Anthony Giammatteo The Hunt Lodge, Holiday Inn Las Vegas Motor Speedway James Cross Christopher & Susan Giardina, Express Las Vegas Ski & Snowboard Arthur Cusack, ’91 ’89 Mary Hutcherson Resort Lisa Davis, ’97, ’99 Carol Glorioso Hyatt Place Las Vegas Lawry’s The Prime Rib Darcy Deakin John Glover Hyatt Regency Lake Tahoe Reg Lawson Alexander DeChagas, ’06 Golden Gaming Inc. Paul Hymas Jonathan Lazarus, ’88 James Derella, ’07 Golf Summerlin Ronald Ito Clifton Leatherwood Mary Ann Derella Robert Gomperz George Jage Nery Lee Robert Derella Gordie Brown Enterprises, Inc. Savanna Jahn The Legacy Golf Club Desert Rose Golf Gordon Biersch Brewery Jamms Restaurant Rocky & Gary Lemer Yvonne Devine Restaurant Acquisition Inc Jeannie Janning Lemonade Pi Inc Michael Dickson Gourmet Foods Jimmy Buffett’s Margaritaville Carol Lennon Bernice Dinner Grand Hyatt San Francisco Nathaniel Jiron William Lenon, ’72 Domino’s Pizza Grape Vegas @ Town Square Terri Putterman-Jones, ’86 & Ryan Leonardo, ’08 Albert Dover Green Valley Ranch Gaming, Thomas Jones, ’82, ’85 Lettuce Entertain You Eleanor & James Dowling, ’08 LLC Wayne Jones Enterprises, Inc. Elizabeth Doyle Laurie, ’88 & Steven Green Wanda Jong, ’98 Xiaojun Liang, ’01, ’04 Dawn & Scott Driver Andrew Greene Joseph James Brewing Inc. Holly, ’99 & Robert Lindsay, Richard Drzal Lauren Greene, ’98 Kathleen Jozsa ’10 Durango Hills Golf Club Mary Louise Greene David Kairis, ’07 LJB Consulting Tara Dwyer Ann & Ted Greene, Jr. Edward Kancza Curtis Love Ecolab Traci Grossman Karen Karst-Hoskins, ’85 & Cheryl Lydon Helen Edell The Grove Cafe & Market Richard Hoskins Mark Lydon John Edwards Hacienda Hotel and Casino Paul Kavanaugh Timothy Lydon Eiffel Tower Restaurant John Hadley Allyson & Michael Kelley, ’01 Char & Ike Lynch Eric Eisenberg, ’95 Judy and Ben Hamamoto Joseph Kelly Madame Tussauds Celebrity Ed Elliott Lisa Hamman Walter Kennedy III, ’07 Encounter Paul Elliott, ’01 Mary “Gael” Hancock, ’09 Mimi & Craig Keyser Ellen & Kevin Mahoney, ’82 Embassy Suites Hotel Susan Harmon Jack Kidder Lisa Malmquist Emeril’s New Orleans Fish Harrah’s and Harveys Lake Adrian Kim Mandalay Bay Resort & House Tahoe Daniel Kim Casino 18

PREMIER  FALL/WINTER 2010

Lisa Mann Outdoor Source Inc Satay Malaysian Grille Treasure Island Marc Savard Comedy Michelle Overton Mitchell Scheeser Gary Turner, ’72 Hypnosis Pacific Organic Paul Schepper Kirtis Tyler Dennis Martin Paisley Plaid & Polka Dots Margaret & Jack Schlaifer Tyson Foods, Inc Jacob Mason Palm Restaurant Cathy Schluter Undercover Productions Inc Monique Mason Jae Kyung Park, ’08 Ron Schmid UNLV Bookstore Matsuri Suzi Park Mark Schrecengost, ’89 Diane Vanderpol April Matts Kit & Gordon Parker, ’01 Eleanor & Greg Seachrist Vegas Indoor Skydiving Daneen Matts Joni Patterson Sedona Rouge Hotel & Spa Vegas Uncorked Joseph Matts John Peiser, Jr., ’09 Denise Senko Tom Vold Maverick Helicopter Tours The Peninsula Beverly Hills Margaret Servin Michael Walker Karl Mayer, ’99 Nanette, ’92 & George SH Architecture Nicole Walker Thomas McCartney Peppin, ’84 Teresa Shaw Camille Wallis Audrey & Dr. Barent, ’99, ’03 Candice Perlman, ’07 Deron Shields, ’84 Greg Wallis McCool Michael Peters Gayle Shimizu Stephanie Wallis Dawn, ’91 & Troy McIntosh, John Petrow Stephanie Sibley, ’06 The Walters Group ’92 Roberta & John Pfau Sidebar Spirits, LLC Zhuo Wang, ’04 Kari McKendry Photos By Felicia Brian Siems Ed Wannebo Sandy McKnight Robert Pistone Christopher Silva Cheryl Ward Sarah Mead Glenn Plantone, ’83 Silver Legacy Resort Casino Ellen Ward Memphis Championship BBQ Pole Fitness Studio Reno Paul Weller Kathleen & Monty Miller Pole Position Raceway Marcia Small Stephanie Welsh, ’90 Sally & Thomas Minor, ’78 Popchips Las Vegas Patricia Smith Teresa & Wesley Weston, ’83 Minus 5 Ice Lounge Gary Potts Michael Snavely Kimberly & Daniel Wickizer, Mollydooker Wine Jennifer Powers, ’04 Dee & Donald Snyder ’93 Montecristo Run Preferred Public Relations David Socolofsky, ’95 Wilbur Curtis Company, Inc Joanne & Joel Moore, ’82 Jill, ’96 & Jeff Pressman South Point Hotel & Casino Hilary Williams Rosalie & Patrick Moreo, ’69, Primm Valley Casino Resorts Square Colour Salon & Spa Sylvia Willoughby ’83 Kathryn & Leonard Pugh St. Francis Winery & Vineyards Louis Wolff Timothy Morrissey, ’86 Bob Purdy Stagecoach Foundation Wolfgang Puck Fine Dining Mountain Falls Golf Club Bruce Quinn Deanna, ’91 & John Stefanelli Group Timothy Mueller Kim & Timothy Quinn Kevin Steindler Bob Wong N9NE Steakhouse/Palms Carola Raab Unger, ’93, ’96 & Step by Step School of Mei Mei Wong H&C Douglas Unger Ballroom Dance Melissa Wong Steven Nardi Rampart Casino Ronald Stepanek World Variety Produce Inc Louis Nardizzi Nicholas Rampone Stiletto Entertainment Josephine Yabut Nicole Nardizzi Dirk Ravenholt, Esq., ’84 Gita & Ari Stotland, ’93 Linda & Martin Yack Linda, ’79 & Bruce Nelson, ’78 Rhodes Ranch Golf Club Thomas Strebel, ’97, ’99 Barbara Yamaderma Linda Newell Michael Rhodes, ’83, ’84 Rebecca & Richard Strunk, Yard House Helen & Kenneth Neybert, ’73 Ricardo’s Mexican ’78 Thomas Yasuda, ’79 Lauren Nicholl Restaurants William Sullivan, ’87 Sherri Yeatts David Nichols Richard Petty Driving Linda Summers Christina & Anthony Zaranti, Nightlife Group Experience, Las Vegas Sun Buggy Fun Rentals ’99 Michelle Nocera Theresa Richardson Sunbelt Foods Co Dina Marie Zemke, ’03 Angela, ’03 & David Nolan, ’04 Rio Secco Golf Club Suncoast David Zoller Cindy & Robert Novich Jenn Rizk Suzuki-Chou Communimedia Jeffrey Zoller Maria Nutile, Esq. Jerry Robinson, ’83 Table 34 Kris Obata Rockville Rose Inn Nash Tannarong Bold—Faculty, Staff, International Advisory Board, College Alumni Board Moira O’Brien Therese & Frank Rosaschi III, TAO Restaurant of Directors or their related companies. Kevin O’Connor, ’93 ’79 Texas de Brazil * Deceased Jacqui & James O’Hara Rosemary’s Restaurant The Canyons Resort A Final Note Marian O’Hara Janet & Mark Ross The Grand Canal Shoppes at We strive to ensure accuracy in this Elizabeth, ’95 & Sheldon Jennifer, ’93 & Clyde Ruckle, The Venetian listing of benefactors who supported the Harrah Hotel College from July 1, 2009 Ohringer ’93 The Gun Store through June 30, 2010. If there is an Susan Okun Ruth’s Chris Steak House The Joint error in the way we listed your gift or if you wish to make a change to your name Megan Oldham Jason Sabo Bryan Thornhill, ’04 as shown, please accept our apology & Michael Oliver, ’02 Saks Fifth Avenue Karl Titz, ’89, ’91 bring it to our attention by calling (702) On Demand Sedan & Nuracha Samesun, ’06 Tommy Bahama 895-2934 or e-mail Judy.Nagai@UNLV. edu. Limousine Eric Samuelson Tournament Players Club - The Orleans Jennie Sanford Las Vegas 19

FALL/WINTER 2010  PREMIER  Tourism and Convention Administration

Meeting Expectations here are more than 30,000 meeting have changed the way they do business. But Curtis Love, associate professor in the T planners in the United States, and all of despite the shift to convening electronically department of Tourism and Convention them are looking for a deal. These days, they via teleconferences and webinars, event Administration. “We have everything on are likely to find it in some pretty unusual planners and the business community campus you need for meetings: classrooms places, like university ballrooms, conference still recognize the value of bringing people that are built for education (as opposed to rooms, theaters, and museums. Universities together face to face. So event planners multipurpose space in hotels), computer rent unused space to maximize facility are stretching their budgets by finding new, labs, A/V equipment, theaters, sleeping usage, for example, booking dorm rooms different, and less expensive venues. Their rooms, dining commons, food courts, and and meeting spaces for summer sports challenge is to find the right meeting place — even gourmet kitchens,” he notes. camps, business conferences, and even one that has the location, staff, service, and Hotel college alumna Michele Nichols, weddings. space to host events but is not as expensive ’83, is a pioneer in this segment of the Since the economic downturn, entities as a traditional hotel or convention venue. meeting and event market. She’s the as diverse as government agencies, youth UNLV has the right places at the right founder of the company called Unique groups, local firms, and national corporations time. “We call them ‘unique sites,’” says

20

PREMIER  FALL/WINTER 2010 Donna McAleer Photo by Aaron Mayes, ’06

Venues, which got its start in 1986. “We’re conferences to one-day sessions, requested “We also can book with shorter notice than the matchmaker for both the professional one large room that could be reconfigured large operations. Our smaller venues can planner booking space for thousands and for breakout sessions, and ordered buffets be more flexible than ones that do a lot of the one-time planner putting together a rather than plated meals. convention business. If we’re booked, we’ll wedding (family reunion or gathering for their The same is true over at the Thomas & refer business to other campus facilities. church or club). We match the facilities to the Mack, Cox Pavilion, and Sam Boyd Stadium. Best of all, we’re also less expensive,” says needs,” says Nichols. “We see a lot more local companies Sgovio. Locations register with Unique Venues booking our facilities. They may want to Calculating the savings from reserving and pay an annual marketing membership hold employee events without the perceived space in a traditional venue compared with fee. Facilities are easy to find on the distractions and higher prices in a hotel- a university facility is difficult because hotel company’s website and are included in the casino complex,” says Cheryl Sgovio, and convention rates can vary depending industry’s Bible, Unique Venues’ Annual director of catering and convention sales. on the number of rooms blocked or the Planner’s Guide, which goes out to 30,000 professional meeting planners. “We also go to trade shows where we present our Campus Venues Available for Rent venues to 4,000 planners face to face, and every month, our website logs more than The Marjorie Barrick Museum, located in the center of campus, rents its 20,000 searches,” says Nichols. UNLV’s auditorium, lobby, and the exhibit hall, which can accommodate up to 500 Student Union facilities have been affiliated people. Its patio and Xeric garden area are also available for small receptions with Unique Venues since 1990. “Meeting and events in an unusual outdoor setting. planners are very interested in Las Vegas, Performing Arts Center facilities (Artemus Ham Concert Hall, lobby, and and UNLV is our only campus option in the Green Room; the Judy Bayley Theatre and lobby; and the Black Box city. The university conference space and its Theatre) are heavily booked with university; school district; and professional 1,800 beds are very important to us.” dance, music, and theater performances. The Performing Arts Center rents UNLV is blessed with a number of unique primarily to arts groups and private schools when space is available. venues that have caught the eyes of event The Stan Fulton Building, the home of Hotel College Catering, has a vast planners locally and nationally, including array of meeting space, including a large hall, smaller reception and conference the Stan Fulton Building, operated by the rooms, and its own bar and bistro. Located on the northwest corner of campus Harrah Hotel College; Student Union and at Flamingo and Swenson, some of its meeting spaces have great views of the Event Services, which rents space in the Las Vegas Strip. The building is equipped with a full restaurant kitchen and offers Student Union, the Recreation and Wellness everything from light refreshments to gourmet meals. A professional catering Center, residence halls, and campus green staff and chef John Gremo supervise student interns, who have helped the Stan spaces; Tam Alumni Center, with its Grand Fulton Building earn a reputation for a creative menu and attentive service. Hall and smaller meeting rooms; the Thomas Student Union & Events Services offers a wide range of event space in & Mack Center, Cox Pavilion, and Sam Boyd the Student Union (ballroom, meeting rooms, theater), the Wellness and Stadium, which have smaller, more flexible Recreation Center, and campus green space (amphitheaters) and also spaces in the arenas; the Marjorie Barrick provides conference and individual lodging in residence halls. ARAMARK, Museum’s exhibition hall and smaller spaces; UNLV’s contracted food service provider, offers a full range of catering options. and the Performing Arts Center’s halls The staff handles event coordination, including audiovisual, registration, and and theaters. While rental activity varies by security requests. locale, most report an increase in bookings, Thomas & Mack, Cox Pavilion, and Sam Boyd Stadium are not only the revenue, or both. homes of UNLV’s men’s and women’s basketball teams and football squad, but A recent article in USA Today identified they are also successful events venues, hosting everything from the National a national trend of businesses contracting Finals Rodeo to rock concerts, monster truck rallies, ice shows, and more. What with more nontraditional venues. Nichols’ many people do not realize, however, is that these venues are also equipped experience confirms this trend. She has seen with several smaller meeting spaces perfect for conferences or special events. a 101 percent increase in sales leads in the These facilities’ professional catering and event staff can arrange meetings for last year. At UNLV, Elaine Richards, assistant 40 people to 40,000. According to Venues Today, the Thomas & Mack Center is director for scheduling and conferences, ranked eighth internationally and fourth nationally for venues with 15,001 seats or agrees that more businesses are looking more, evidence of the quality of its services. for less expensive locations. “People are Tam Alumni Center is a well-known locale for campus and alumni receptions. interested in booking events in the student Members of the public can also rent its main meeting rooms (the Marietta affairs facilities, and it’s obvious that folks Tiberti Grand Hall and the William Trent Lounge) as well as additional smaller are trying to reduce costs.” Her clients have spaces. Alumni Relations staff help off-campus clients coordinate events.  consolidated multiday sleepover camps and 21

FALL/WINTER 2010  PREMIER

YoYouu HaHave WWhathat amount of food and beverage services Union meeting space at little or no cost. It Takes! contracted. Still, campus experts estimate According to Deborah Blom, executive It Takes! expenses are anywhere from 30 percent to director for the Association of Collegiate Master’s of Hospitality 50 percent lower than costs at a major strip Conferences and Events Directors- AdMasministter’sra oftion Hospitality Program hotel and closer to 10 percent or 15 percent International, “Campus-based conference less than small, off-strip properties. and event activity produces economic AdministCourses offeredration complete Plyro onlingre am One of the biggest draws for booking benefits that extend far beyond the offices a business conference at UNLV is the charged with producing or coordinating CoursesComplete offered in 18 complete to 24 monthsly online credibility it lends to an event. Clients like those activities.” Her association’s 2010 GRE/GMACompleteT not inrequir 18 toed 24 for months admittance the serious, purposeful tone set by hosting Campus-Based Economic Impact Study a meeting in an educational environment. indicates that an event held on campus will, GRE/GMAQualiLiesT not requir for Linancialed for admittanc aid e Entities like Xerox, the Clark County on average, generate additional revenue for School District, and KLAS-TV have all held the local economy estimated at $137.50 per Take classes & study on YOUR schedule QualiLies for Linancial aid business meetings at TMC’s facilities. And participant. UNLV can also benefit from the recognition Some off-campus customers, especially TaChooseChkeoo classesse ffrroomm & a studrarangengye ofon eelecti YleOURctivvee scheduleccoursesourses that comes from staging such prestigious local ones, like doing business at UNLV ChooseChoose ffrroomm a rarangenge of eelectilectivvee ccoursesourses events as a presidential debate, political because it also helps the university rallies, and national energy conferences. financially, says Frank Vitucci, director of “University venues are ultra affordable. sales and marketing for the Hotel College And people really enjoy being on a Catering, which operates out of the Stan college campus. Some haven’t stepped Fulton Building. “It feels like a win-win. on a campus for years. It’s nostalgic and Our customers like that they are having refreshing, and the student recruitment their event in the country’s largest school factor is incredible,” says Nichols, whose laboratory for food and beverage,” says company got its start helping market Vitucci. The fact that students provide university spaces before expanding to the services at the Stan Fulton Building, include mansions, museums, and even directed by catering professionals, makes racetracks. this unique venue even more special. But there are some challenges to “We hosted our ‘Institute for Sales and booking space at a university, including Marketing’ conference for 72 collegiate decentralized services, no-frills conference professionals at the Stan Fulton accommodations in the residence halls Building,” says Nichols of Unique Venues. (where are the flat-screen TVs and the “Some extra pressure came with that — mints on the pillows?), multiple contacts, hosting your peers. Curtis Love gave the and additional paperwork. The most keynote, and several faculty addressed the common drawback cited about booking group. It was a great fit for our group … events at UNLV is parking, especially since very professional, higher end than a lot of Las Vegas visitors are spoiled by the free places, yet affordable. And the food was parking offered at major Las Vegas hotels. terrific,“ she adds. Lots of paperwork and special campus Hotel alumni board member Christopher It’s Career Power regulations can also be tricky to navigate, Smith, who was married at the Stan Fulton but UNLV venues are continually looking Building, agrees. “We shopped several at Your Fingertips! for ways to ease these concerns. Clients places, in and out of the state, before are willing to work with these constraints choosing it. Ultimately, it offered the best Harrah Hotel College It’s Career Power because of the affordability, technology, location and best price value, and most 702.895.5430 and quality of UNLV staff and campus importantly, we felt that the staff took care at Yourmyfutur [email protected] facilities. of us right from the beginning. We never felt http://hotel.unlv.edu While reserving space at UNLV saves like a number.” Harrah Hotel College businesses money, it’s also a revenue Event planners have gotten more 702.895.5430 generator for UNLV and Las Vegas. creative in their search for the perfect “The revenues that off-campus guests location at a reasonable price. With the [email protected] generate allow us to offer those services combination of venues, services, and staff http://hotel.unlv.edu to the UNLV campus free of charge or at on campus, UNLV is more than meeting a highly discounted rate,” says Richards, expectations.  who notes that registered student groups and UNLV departments can book Student

Club Corner

National Society of Minorities in Hospitality ed by chapter president Taryn Fontenette, the National LSociety of Minorities in Hospitality (NSMH) is an organization that stresses professional development for students. Integrating social and cultural backgrounds can lead to a wealth of unique perspectives and ideas addressing diversity and multiculturalism, which in turn helps students with career development. “NSMH opens doors into the hospitality industry for individuals who are ready for careers in hospitality but haven’t attained degrees or worked in the field,” says Fontenette. “NSMH prepares a student professionally and socially on landing an internship or a job while developing the skills to become successful. My experience with the club has brought me a great deal of leadership skills and networking opportunities. When a company is interested in you for being part of such a great organization, it creates a feeling of importance.” Each year, the club hosts a number of events for members, and they also attend a regional conference in the fall, allowing students to become acquainted with industry professionals and participate in mock interviews, resume critiques, round-table discussions, and seminars. February’s annual national conference lets the students take their newly gained knowledge and apply it to real-life situations. Assistant Professor Clark Kincaid serves as the organization’s chapter advisor. 

Faculty and Alumni Gather at 17th Annual IHITA 2010 Conference

he International Hospitality IT/IS scholars from Christodoulidou, ’06 Ph.D., TInformation Technology 16 institutions were of California State University, Association (iHITA) is a global present,” said Erdem. was one of the previous association of educators and One of the founders of officers. UNLV faculty and practitioners whose mission is to iHITA is the hotel college’s Dr. Pearl students have always been active advance the use of information Brewer, who is an active member participants of the association and technology in the hospitality industry and continuous supporter of the have presented research at each through education and research. group. “She has been instrumental conference. “This is a testament The association’s annual conference in identifying the needed financial to the hotel college’s dedication to was held in June in Orlando, Fla. Dr. support and growth of the technology and innovation,” says Mehmet Erdem, who also serves as organization,” said Erdem. Erdem.  the president of the association, co- Current officers include Thomas chaired the event. Schrier, ’09 Ph.D., and Tianshu “The conference was a great Zheng, ’02, ’03 MS, ’08 Ph.D., success, as hospitality and tourism of Iowa State University. Natasa

23

FALL/WINTER 2010  PREMIER  Food and Beverage Management Afsha Bawany

In the Kitchen

halil Tiner’s lesson in preparing fine Italian cuisine from top Tiner, who twice received the scholarship, says the awards Kchef Geno Bernardo during last spring’s Chef Artist Series helped him with the costs of tuition and books. came with much more than instructions on how to perfect anolini In addition to Bernardo, the teachers have included Guy di Parma in Brodo. (Tip: To cook the dumplings inside and out, Fieri, a UNLV hotel college alum and Food Network star; Kerry don’t cook them all together.) Simon, chef of Simon Restaurant at Palms Place; and Eric For Tiner, a UNLV hotel college graduate, hospitality lessons Klein, executive chef at Wolfgang Puck’s Spago restaurant. This came with life lessons in the kitchen with Bernardo, executive semester, for the first time, the Chef Artist Series featured four chef of Nove Italiano at the Palms. Bernardo was a guest chefs: Matt Seeber, executive chef of Tom Colicchio’s Crafsteak chef of the hotel college’s Chef Artist Series, an event that at MGM; Steve Hopcraft, executive chef of Seablue at MGM; gives students opportunities to learn culinary techniques from Claude Le-Tohic, executive chef for L’Atelier de Joel Robuchon professional chefs as they work together to create a gourmet and Joel Robuchon; and world-renowned French chef Joel dinner adapted from the guest chef’s restaurant. Each semester, Robuchon. a guest chef and students prepare a four-course dinner for more Robuchon, declared “Chef of the Year” by Bon Appetit than 100 guests at a reception of hors d’oeuvres, wine, and magazine and “Chef of the Century” by the French restaurant entertainment that is open to the public. The event also raises guide Gault Millau, has received dozens of accolades for his money to fund students’ scholarships and help pay for training restaurants located around the world, including in Las Vegas at and professional development needs for food and beverage MGM. (See attached recipe for Robuchon’s mashed potatoes.) professors. Before students meet with the guest chef, they spend half a “Geno wanted us to learn. To see him and his sous-chef semester in Chef Artist Series class preparing to transform the understand that it was a learning process meant a lot. They Stan Fulton Building’s banquet room into an elegant restaurant took more time to help us understand what they were doing and and honing their skills in event planning, restaurant management, wanted to help everybody in the kitchen,” says Tiner, who has food preparation, and fine dining service. Students are in charge twice participated in the event. of everything — from budgeting, marketing, menu design, and Now in its seventh installment, the Chef Artist Series has table settings to managing the front of the house and organizing raised more than $20,000, and each semester, four high- entertainment. The class has become so popular (now up to achieving students are awarded $500 to use at their discretion. 18 students) that students from food and beverage management 24

PREMIER  FALL/WINTER 2010 Photos by Geri Kodey, ’85

years from now doing the Chef Artist Series,” says Wieczorek. “I want to give back to UNLV. People help you get to the place you are, and it’s important to give back.” Students are exposed to professionals in the hospitality industry who’ve been in students’ shoes and aren’t afraid to dispense advice — no matter how hard it is to hear. “I always believe that you have to be honest with the students. It’s going to be a long, grueling career. You may get frustrated, but you can’t give up,” Bernardo says. “Working with students is courses line up to volunteer. a passion of mine. Seeing them succeed is the most rewarding “It’s been amazing to watch young students develop strategies thing as a chef.” to coordinate the event. They’re working on things they never While some of the students learn the ropes inside the kitchen, did before,” says Donald Wood, assistant professor and director others try out their customer service skills in the dining room, of operations for the food and beverage department and Chef greeting guests, mingling on the patio, or waiting on diners. Artist Series. “The huge undertaking of the event has helped Guests of the event include local hospitality executives who students improve managerial, teamwork, and communication have been supportive of the student-run event and are eager to skills,” Wood says. have their restaurant chefs participate in the event and work with The latter half of the semester, guest chefs and their staffs students who could one day work in their hotels and restaurants. spend ample time instructing students, often in the guest chef’s “When you come here, you’re coming together to eat food restaurant kitchen. and learn about the chef’s preparation and the ingredients in the “The majority of the students could have done the amount dishes and to interact with students,” says Pat Moreo, professor of work to pass the class, but all the students went above and and food and beverage department chair. “It gives dining guests beyond,” Bernardo says. “The students did an unbelievable job a way to interact with a chef in a way they normally wouldn’t at a as far as taking direction very well and understanding the menu.” restaurant.”  For example, Tiner was executive chef under Bernardo and assisted with prepping ingredients, adjusting recipes to accommodate the large group, and overseeing the coordination Fall 2010 Chef Artist Series of kitchen and wait staff responsibilities. WHAT: Chef Artist Series dining event featuring renowned Ryan Wieczorek, a food and beverage management major, French chef Joel Robuchon; Claude Le-Tohic, executive chef prepared sauces, scaled fish, and helped other students prepare for L’Atelier de Joel Robuchon and Joel Robuchon; Mat Seeber, vegetables as a sous-chef under Kerry Simon. Wieczorek says executive chef of Tom Colicchio’s Craftsteak at MGM; and Steve working with Simon showed him the importance of supporting Hopcraft, executive chef of Michael Mina’s Seablue at MGM. the community through food — whether it’s supporting local WHEN: Tuesday, November 16, 2010 from 6 p.m. to 9 p.m. farmers and using local ingredients in dishes or sharing tips of the trade with aspiring chefs and restaurateurs. WHERE: Stan Fulton Building at UNLV, off of Flamingo Road and “They were in your shoes years before. This may be you 20 Swenson Avenue.

Joel Robuchon’s Mashed Potatoes (puree de pommes de terre) Serves: 6 Directions: Preparation: 15 minutes 1. Put the potatoes in a saucepan with 2 quarts cold water and 1 tablespoon coarse Cooking: 35 minutes salt. Bring to a simmer, cover, and cook until a knife slips in and out of the potatoes easily and cleanly, about 25 minutes. Ingredients: 2. Drain the potatoes and peel them. Put them through a potato ricer (or a food mill 2 pounds potatoes, preferably fitted with its finest disk) into a large saucepan. Turn the heat under the saucepan Yukon Gold, Yellow Finn, rattes, or to medium and dry the potato flesh out a bit by turning it vigorously with a spatula BF 15 (French potatoes), scrubbed for about 5 minutes. but unpeeled 3. In the meantime, rinse a small saucepan and pour out the excess water, but do not Coarse salt wipe it dry. Add the milk and bring to a boil. 2 cups whole milk 4. Turn the heat under the potatoes to low and incorporate the well-chilled butter bit 2 sticks butter, diced and kept well by bit, stirring it in energetically for a smooth, creamy finish. Pour in the very hot chilled until used milk in a thin stream, still over low heat and still stirring briskly. Keep stirring un- Salt til all the milk has been absorbed. Turn off the heat and taste for salt and pepper. Pepper 5. For even lighter, finer potatoes, put them through a very fine sieve before serving.

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FALL/WINTER 2010  PREMIER New Innovations Rule at Annual NRA Show

Robyn Campbell-Ouchida, ’00 MA

his year marked the 91st annual installment of the for recyclable plastics and paper throughout the show National Restaurant Association (NRA) Restaurant, floors to turning off escalators when they weren’t needed. Hotel-Motel Show. For both newcomers and those Biodegradable straws, utensils, and cups were provided, and who have attended previous shows, the industry and the restrooms were stocked with recycled paper products. educational offerings available at NRA seem endless. In addition to an extensive network of free bus service to and Open to anyone directly involved in the food service from the show, McCormick Place formed a Green Action Team or lodging industry, the NRA show featured more than 1,800 to identify the ways next year’s show can be eco-friendlier. exhibitors and proved to once again be a hotbed for the The top-five trends for the food portion of the industry newest product and service innovations for kitchens and include locally grown produce, locally sourced meat and technology integration. According to a poll of those in the seafood, sustainability as a culinary theme, mini-desserts, restaurant industry, the top restaurant menu trends for 2010 and locally produced wine and beer. Rounding out the top-10 are sustainability, local sourcing, and nutrition — and all of list are nutritious kids’ meals, half/smaller portions for smaller these ideals were well represented. prices, farm-branded ingredients, gluten-free/food-allergy- In addition to food and beverage samples from nearly every conscious meals, and sustainable seafood. ethnicity, it was hard not to be amazed at what else was there: In addition to local wine/beer, the top trends in alcohol carpeting, menus, check presenters, sanitation systems, are culinary cocktails, artisan liquor, organic beer/wine/ ceiling fixtures — every single aspect of building a restaurant spirits, food-beer pairings, craft beer, bar chefs/mixologists, business. Attendees saw the latest trends throughout the gluten-free beer, specialty beer, and organic cocktails. In exhibit floor as well as in special pavilions, at hands-on the preparation methods category, liquid nitrogen freezing/ demonstrations, and during free education sessions all four chilling was ranked number one, followed by braising, sous days of the event. vide, smoking, and oil-poaching/confit. The chefs also Keeping in line with the sustainability message, this year’s rated environmentally friendly equipment as the top kitchen show organizers developed an initiative to present one of the equipment trend, and the hottest restaurant concept in 2010 nation’s largest conventions in the greenest fashion possible. was restaurants with gardens.  Those steps ranged from providing separate containers 26

PREMIER  FALL/WINTER 2010 Faculty Studies Ambient Noise in Restaurants

Jean Hertzman, ’06 Ph.D.; Dina noise in both typical restaurants and this “physical” noise, such as furniture Zemke, ’03 Ph.D.; Carola Raab, ’93 BS- specific restaurant based on age and movement, building equipment (heating/ HA, ’96 MBA, ’03 Ph.D.; and Dipendra education level. Restaurant managers cooling, kitchen equipment, cash Singh, ’06 MS, recently conducted an can now use these findings to determine registers), and exterior and street noise exploratory study on servicescapes the noise levels most appropriate for that infiltrates the space. One area of (the physical environment in which a their target markets. ambient-noise research has focused service is delivered) by examining the Studies have shown that servicescape on establishing baseline levels of total noise environment in restaurants. can have a direct impact on guests’ ambient noise and comparing it with Their goal was to gain an understanding service expectations and perceptions noise standards set by occupational of restaurant customers’ expectations of service quality (Kivela, Inbakaran, health and safety groups. What and preferences for background noise and Reece, 2000; Reimer and Kuehn, is considered typical noise levels and to determine whether demographic 2004). The majority of work to date (measured in decibels) for restaurants variables, especially age, affect these targets ambient sound in the form of the is often exceeded. Sustained noise preferences. “musicscape.” However, music is only a exposure above 80 decibels can By surveying guests at one casual small portion of the overall ambient noise result in permanent hearing loss. restaurant in the southwestern United level, and few studies have looked at Many jurisdictions require employers States, they learned that guests were noise as a whole. to provide employees with hearing satisfied with the overall noise and Most ambient noise research in protection in environments that are too music levels and that the levels were hospitality environments has been noisy, including hospitality businesses. in the acceptable range as measured conducted in restaurants. It includes However, either due to blatant disregard by decibels. There were significant background music; conversations for the laws or lack of knowledge, differences in guests’ perceptions of among people in the space; and hearing protection is rarely provided.

Research Team Develops Food Safety Belief Model

hree years ago, researchers and Behavioral Sciences, titled Safety Belief Model,” says Dr. Tat UNLV and the University of “Identifying Training Needs of Hispanic Erdem, the principal investigator of Missouri-Columbia undertook a Food Service Employees: A Qualitative the research efforts at UNLV. The multidiscipline, multistate research Inquiry Approach” (Erdem, M.; computer-based training program project titled “Improving Food Safety Hertzman, J.; Kitterlin, M.; and Cho, will use video clips and computer Through Systematic Need-Based S.; 2009). animation to deliver the customized Training.” The study was funded by The assessment instrument content for Latino(a) employees. In a USDA grant of nearly $600,000. developed also incorporated August 2010, Dr. Hertzman traveled “With Latino(a)s comprising 22 questions based on the Health Belief to Columbia, Mo., to serve as percent of the food service work force, Model, which asserts that perceived content specialist for the filming of 17 it is important to develop training susceptibility, perceived severity of restaurant kitchen scenarios showing programs that incorporate culturally a condition, perceived benefits and proper and improper food safety relevant examples and cater to their barriers of treatment, cues to action, practices. Information technology particular learning styles,” say Drs. and self-efficacy guide individuals’ specialists, graduate hospitality and Mehmet Erdem and Jean Hertzman. attitudes toward and practices of journalism students, and hired actors The first objective of the project health behaviors. The researchers all participated in the filming of the was to determine the needs areas used structural equation modeling to video clips. After editing the videos for food safety training among analyze the data collected, resulting in and producing the customized training Latino restaurant employees. This the formation of a Food Safety Belief program, the final stage of the project, included conducting focus groups Model. These findings were recently testing the effectiveness of the training and restaurant observations as presented at the 2010 International program, will occur in spring 2011. well as surveys regarding their food Council of Hotel, Restaurant, and Researchers believe the final product service knowledge, attitudes, and Institutional Education (I-CHRIE) will provide the proper support behaviors. The initial findings of the conference in San Juan, Puerto Rico. needed for the Latino(a) food service study were presented at the 2009 “The next phase of the study employees in our communities.  American Society of Business and includes the development of a Behavioral Sciences and were later computer-based food safety training published in the Journal of Business program that is based on the Food

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FALL/WINTER 2010  PREMIER he College of Hotel Administration was only five years old. Southern ® Wines and Spirits was growing in Las Vegas. Dean Jerry Vallen of UNLVT and Larry Ruvo of Southern had some creative conversations with each other. Out UNLVino: of that grew the first UNLVino® in 1974. It was an exciting grassroots wine exhibition and tasting affair held in the Southern Wines and Spirits warehouse. The aisles were framed by A 36-Year the inventory of cases of wine. Word spread. Students of the College of Hotel Administration would benefit tremendously. Jerry and Flossie Success Story Vallen ran the cash box at the door, and Larry Ruvo managed the floor, where guests were hosted in their growing appreciation of fine wines. The affair grew beyond all expectations. By the time Thomas & Mack Center was built, it was time to move it over to that venue, where it stayed for several years. Finally, it outgrew Thomas & Mack and had to go to hotels on the Strip where there would be enough room for more than 6,000 patrons. For the past several years, the event has continued to evolve. It now consists of three different parts. On evening one, there is Bubblicious, a fabulous sparkling wine tasting and exhibition. On the second evening, there has always been something else exciting, such as an Australian, New Zealand, or South African tasting, or as happened most recently, a sake tasting. The third day, Saturday, is the grand tasting. Each of the three parts has been at a different hotel, each with a magical setting. There is appropriate food served at all of them. UNLVino® has helped the College of Hotel Administration provide quality education to students in many ways. Most importantly, it has funded tuitions for hundreds of students over the years. An endowment receives funds from the event and, in turn, generates earnings used to pay direct student scholarships. Funds have also been used to provide sorely needed teaching labs and spaces for students, including the Southern Wines and Spirits Lounge and the Boyd Dining Room in Beam Hall and the magnificent Southern Wines and Spirits Lounge in the Stan Fulton Building. The Beam Hall facility is used to teach beverage and bar management classes, old- and new- world wine classes, and the Capstone Café student-operated restaurant management class, which is open for lunch. The facility in the Stan Fulton Building is used Southern Wine and Spirits’ Larry Ruvo and Sidney Chaplin at as the teaching lab for students to operate the one of the first UNLVino events Bistro, which is run by a senior restaurant and 28

PREMIER  FALL/WINTER 2010 lounge management class and is open Spirits, the event facility, and the ticket current agreement is for 60 percent to the public. Additionally, it is used to outlets. The faculty also supervise all of the net proceeds to go to student service catering events where students food donations and production as well as scholarships; 20 percent for building learn and practice. handles all the academic administrative and equipment acquisition, repair, and None of this would have been possible tasks. Staff from Southern Wine and replacement; and 20 percent to staff and without the support of UNLVino®. Indeed, Spirits also works with the class on all faculty training and development. the motto — Take a Sip for Scholarship® aspects of event marketing. This past year, the amount sent to the — illustrates how this event supports Of course, many more students endowment was nearly $60,000. Each not only individual student scholarships contribute to UNLVino® than just the year, earnings from the endowment pay but also the facilities and faculty support student managers. Each year, almost for individual scholarships, which totaled necessary for student scholarships in 400 students volunteer to pour wine, $50,000 for 2010. The endowment itself general. take tickets, and ensure that all those now has a balance of nearly $1.1 million. Universities are places of learning. overflowing spit buckets get changed All of this is a testimony to the shared UNLVino® makes a huge contribution to regularly. In addition, more than 200 governance of Southern Wines and UNLV the education of both the patrons and the students work at the kitchens at creating the vision and bringing it to students. Guests at the events have an or Bally’s to prepare all the food, make fruition each year. unparalleled opportunity to learn about the food platters, and ensure the buffet The UNLVino® patrons make this all and sample wines from throughout the tables are always stocked. So, in total, possible. The donor hotels, wineries, and United States and the world. approximately 600 students work for food-supply companies have been most Such exposure is aimed both UNLVino® each year. generous. at industry professionals and wine Why do so many participate? And, finally, the hard-working students enthusiasts. This is an extension of what Because it is one of the best educational and faculty of the College of Hotel UNLV and Southern Wines and Spirits experiences available for hospitality Administration and the staff of Southern do in and for the community. And for the students, especially for the managers. Wines and Spirits pull it all together. What students, this three-day event is a hands- How many other students can say they a legacy! on learning experience that could never managed an event attended by more The future will be even brighter. There be duplicated in the classroom. than 6,000 people? These students are are plans in the works to enhance even Students and faculty of the William F. the future of the hospitality industry and further the interaction of food, wine, Harrah College of Hotel Administration UNLVino® shows them what running a and learning for both the students and work diligently every year to plan, world-class event is all about. the patrons. And the beauty is that the organize, supervise, and run the event In the past 36 years, UNLV’s College of students and faculty of the College of alongside the staff of Southern Wines Hotel Administration and Southern Wines Hotel Administration earn resources and Spirits. In the early days of UNLVino®, and Spirits have built an enduring legacy that are no longer available from normal students worked the event but did not get for the students, the faculty, and the budgets to support scholarships. It’s a involved in the planning and organization hospitality industry they serve. Each year, winner all the way!  of it. By 1999, the college realized it the amount of the net funds moved to the needed an elite team of students to take endowment for student scholarships the lead on all management aspects of has increased. The UNLVino®. Thus began FAB 366D — UNLVino® Management, a three-credit class in which 25 exceptional students work the entire spring semester to get ready for that one special day. The class is divided into three teams: The Events Team recruits and trains all the students who pour wine and work the door as well as run the wine auction; the Marketing Team gets the guests to the door by securing radio and television air time and print and Internet impressions; and the Culinary Team solicits donations of all the food products served and works for days before the event to supervise the food production. The students in this class are taught by faculty of the Food and Beverage Department, who handle all coordination among UNLV, Southern Wines and 29

FALL/WINTER 2010  PREMIER ALUMNI PROFILES The Magic of a College Degree or Seth Grabel, ’05, it wasn’t always a given that he would Now you work as a magician…When Fbecome a magician; in fact, he had dreams of some day did you “rediscover” magic? I caught opening a hotel/health spa. Growing up in Los Angeles with the “magic bug” during my UNLV a belly-dancing mother and a Realtor father who enjoyed days. I started doing a few tricks at magic, Grabel didn’t realize until college that he had a talent for friends’ parties, just for fun, and it sleight-of-hand trickery. grew from there — I started getting hired to perform at parties, which led At what age did you become interested in magic? My to bigger, more profitable jobs. During dad dabbled in magic as a hobby, but it was his thing, not my Caesars Palace internship, I mine. He would teach me tricks, but I was more interested in incorporated magic into the room wrestling and karate and gymnastics. check-in process and learned that I really love performing and pleasing an Why did you decide to attend UNLV? During high school, audience. I became fascinated by the hotel industry and began looking Not many performers have college into universities. I had researched UNLV and thought it was the degrees so I feel like I have a leg up right place for me. I enjoyed my classes, and became involved on my potential competition because I have the in student life. I was a hotel major but became president of business and hospitality expertise to go with my entertainment the UNLV Real Estate Business Society and used what I had skills. UNLV also provided me with great networking learned from my dad to promote the club. I liked my hotel opportunities that are still coming into play today.  marketing classes and learning about the business side.

Recent Graduate Gives Back in Singapore involved with the UNLV Singapore spin to that aspect — I have friends and campus. industry leaders everywhere in the world, and in this industry, that’s an asset! Why and how did you choose UNLV? It was fate! My mum moved How did your UNLV education to Las Vegas when I was 10, and lead you to your current position? after living on separate continents Having to complete work hours and for a while, I decided to live with her a mandatory internship is a great way and discover the glamour of Las to get your foot in the door and learn Vegas. Upon leaving the airport, I time management. UNLV keeps up with saw how close UNLV was to the developing trends and equips students Strip. I knew immediately that it with the necessary knowledge and skills would provide me opportunities as well as career services assistance. and experience like no other. After graduation, you were chosen What would you tell others who to become part of the Fairmont’s iving in Singapore means that Sarah are considering UNLV? UNLV is Leadership Development Program. LUmar, ’09, has come full circle. She the premier global leader for hospitality, … What are you doing in that grew up in the country nicknamed “the tourism, and leisure sciences learning, position? In my position with the rooms little red dot” (due to its diminutive size as well as discovery, social action, and division, I’m working on an e-concierge- on the map), got more than a taste innovation. If you’re passionate and related project to tie in with our loyalty of the Western world while attending independent, UNLV is the right place for program. It’s called Fairmont @ Your UNLV, and is now back home working you. I’ve also enjoyed the fact that many Fingertips, and I’m empowering our with Fairmont Hotels’ Leadership UNLV students are from somewhere concierge desk with a Blackberry unit Development Program at the Fairmont else. Some might complain about the so that guests can reach them via text/ Singapore. She is also becoming transient nature but there’s a positive Blackberry message and/or e-mail.  30

PREMIER  FALL/WINTER 2010 Vallen — I think that gives some insight as to how new the school Special Event Guru was at that time. s president and chief What was the best part of your UNLV education? I enjoyed Aexecutive officer for the hotel marketing class where industry executives would Southern California’s largest full- lecture. My internship at the Dunes Hotel was a huge benefit to service incentive, meeting, and me as I gained experience in every facet of the property. Las convention planning company, Vegas also gave me valuable exposure to special event planning. James G. Jalet III, ’71, is one JNR has a unique edge over others in the industry as the only busy guy. He founded JNR incentive, meeting, and convention company with expertise in Incorporated in 1980 after entertainment and special event planning. spending nine years in executive positions in the hotel and Did you hope to get something specific from the program? entertainment industries. The If so, what? And were your expectations fulfilled? I hoped the company remained in Las Vegas UNLV degree combined with the work I’d done over the summers until 1983 when he moved it to would lead to a desirable job opportunity. That came true when Southern California. This marked the Walt Disney Company came to interview during my senior a turning point, as the number year for positions at Walt Disney World, which would open the of corporations located in Southern California provided a wider following October. I was hired and felt privileged to open Disney client base. This year, JNR celebrates its 30th year in business. World and became its first director of tours and travel. I eventually moved on to the original MGM Grand, and opened Why did you choose UNLV? As a member of the second that property. Next, I became vice president of sales, then joined graduating class, the program wasn’t widely recognizable when the Aladdin as the assistant general manager, before starting my you attended. I was born and raised in Albany, N.Y., and was own business. considering attending a college in Ithaca. Before submitting my application, I visited with some students who advised that they What would you tell others who are considering the were heading out west to a new school called Nevada Southern Harrah Hotel College? I continue to tell those looking to enter a University. I had always been interested in Las Vegas, so I picked school for hotel management that the Harrah Hotel College offers up the phone and placed a call to the hotel department. The first the best training of any university due to its affiliation with the Las person I spoke with was Dean Jerry Vegas hotels.  Culinary Researcher lthough Seth Handley, ’06, has restaurant management but Ahad the opportunity to work with learned it’s not that easy. You get celebrity chefs, becoming one is not his either experience or an education, goal. As Gobo’s corporate chef, he uses and I had gone the education his UNLV education and experience route. Even though I had worked to bring his clients’ products from the at UNLV as a kitchen manager kitchen to retailers. Gobo Enterprises and instructor for the banquet provides consulting services, product facilities (and was responsible marketing, and brand development and for meal preparation for up to Paula Deen Southern Dishes. I’ve helped representation to client partners at all 750 people), I wasn’t able to step right her translate recipes from The Lady & stages of business development. into management. I got a job as a food Sons restaurant into frozen, ready-to- runner in a restaurant in the Venetian, heat dishes. I also help develop and Why did you choose UNLV? I’m then opened Dos Caminos at the Palazzo test instructions and ingredients for from just outside Seattle and, after two before the recession hit hard. I got a client products to ensure quality and years of college there, determined that call from Gobo’s owners (who are also consistency. I’ve served as sous chef for hospitality was my passion. I knew of family members) asking me if I could celebrities, including Iron Chef Morimoto UNLV’s reputation. My first instructor go to Savannah, Ga., with them for a and the Today Show’s Al Roker. there was John Gremo, and I ended up meeting with The Food Network’s Paula What are your future plans? I’m working for him for three years. I was Deen. Little did I know that that trip would working in a field that’s kind of a weird impressed with his knowledge, and he change the direction of my career. was a great mentor to me. niche, and I hope to continue finding What are you doing in your career unique projects. I’m curious to see where What was your career path after now? I’ve been busy assisting Paula in the future takes me!  graduation? I wanted to get into the research and development of her new signature line of frozen cuisine, 31

FALL/WINTER 2010  PREMIER Green Corner Robyn Campbell-Ouchida, ’00 MA

Keeping it Green reener Vegas was Gborn when Chief Executive Officer and Las Vegas Teamster Zachary Delbex became aware of the waste that occurs as a result of the large conventions and trade shows and decided to do something about it. “I knew there had to be a better solution than throwing it away,” says Delbex. “After some research, I established UNLV architecture students utilized Greener Vegas a resource center for donations to build a 3D model of their senior project. the community in an effort to repurpose materials. It’s all about post-production planning in collaboration with time, space, and logistics to give these items from a landfill.” community associations.” materials a second life.” Love felt so strongly about the The nonprofit was established in 2007 In addition to already helping more organization’s mission that when he was to collect nonrecyclable materials and than 40,000 people through 200 asked to join its board of directors, he repurposable items and distribute them community programs, Greener Vegas gladly accepted. “I strongly believe that to local public schools, community provides Internet-based educational every sector of the hospitality industry associations, and other local nonprofits. resources as well as extensive “green should support efforts to reduce the It has a mission to promote a green consulting” services to tradeshow negative environmental impacts of our lifestyle in and around the city of Las contractors, private organizations, local industry. I hope this grassroots effort will Vegas by empowering local schools, sporting events, and local public schools. gain momentum not only in Las Vegas businesses, and community involvement What does this have to do with the but will spread to other cities as well.” through education and facilitating Harrah Hotel College? Greener Vegas Greener Vegas funds its programs environmentally friendly alternatives and has partnered with the college on a through the services it provides and recycling initiatives. number of events and has also utilized public donations. Revenues are derived “Greener Vegas is here to benefit the students as interns. Associate Professor from cash and noncash donations. community and the environment,” says and Greener Vegas board member Noncash donations are either new Delbex. “Our ‘product’ is corporate Curtis Love says, “I first became aware finished products or recyclable materials. social responsibility with a byproduct of of the organization in January 2009 For more information and to learn environmental responsibility. I believe when Greener Vegas donated materials how you can help, visit greenervegas. that one day, Greener Vegas’ ‘pay it for the Graduate Student Conference org or join its Facebook page at forward’ approach will come back to in Hospitality and Tourism Research. “greenervegas.”  us. Maximizing the investment made in We were able to repurpose convention- resources from companies visiting our related materials, helping keep down city, Greener Vegas works to provide the registration costs while saving these

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PREMIER  FALL/WINTER 2010

HotlinkHR Being Used to Teach Human Resources and Legal Compliance in the Classroom

aculty and students in the Hotel College are now utilizing “The sexual harassment training sessions are fantastic FHotlinkHR in the classroom. Instructors, including professor — they are up to date, and students have the opportunity to Gail Sammons, use the HotlinkHR software program to teach review the information they may have missed. The discussions students human resources and legal compliance procedures that took place in class before the session versus afterward in a step-by-step methodology. Students have access to the are extremely different. After the training, the students have an system, which gives them experience managing daily HR opportunity to revise their postings and usually comment on responsibilities. how their original postings were incorrect. They also comment “I have used HotlinkHR the last three semesters,” says on how much they learned during the training sessions.” Sammons. “I’ve found that the software provides a great HotlinkHR’s founder, David Black, ’96, says, “When I was exercise in the application process as well as online training. a UNLV Rebel, my professors taught me the value of human I’ve created three assignments — application, interview, and resources and the role that the HR manager plays in the sexual harassment training — referencing a fictional property, industry. UNLV gave me the foundation and really set the stage the UNLV Rebel Hotel & Casino. I’ve seen the students get for me in the HR industry. I was able to take that knowledge to frustrated with the application process because the system the marketplace. HotlinkHR software enhances the students’ tells them when they haven’t completed the application understanding of the correct processes and demonstrates thoroughly. This is an ideal learning tool because if it was a how technology can solve HR challenges and labor law real-life situation, their incomplete application would never compliance issues.”  make it to a manager’s desk. 33

FALL/WINTER 2010  PREMIER In Memoriam

Kathleen Nelson, Ph.D. October 31, 1948–July 11, 2010

er laughter. It could fill a on her students, on the events remembered not only for her energy room, a conference hall, or industry, and on her family and friends. and enthusiasm but also for her many even an auditorium. Full- She was always nodding, smiling, contributions to the event industry. Hthroated, passionate, unfiltered, and pushing, suggesting, supporting, and At the Harrah Hotel College, she from the heart, Kathy Nelson’s laughter haranguing. Kathy Nelson was the developed the special event major and embodied the way she embraced life quintessential change agent. worked to push it and the entertainment and all of its quirks and eddies. Raising her daughter, Chloe, and minor through the UNLV curriculum Kathy was known for making an sharing a life with her husband, Dan, committee. Kathy was one of a team impact — on the Harrah Hotel College, were two of Kathy’s joys. She will be of eight who worked tirelessly to 34

PREMIER  FALL/WINTER 2010 create the event management John Sweeney body of knowledge, or EMBOK, an internationally Founding member John Sweeney was the recognized framework of past chairman of the International Advisory skills and knowledge for event Board for the UNLV College of Hotel professionals. Most recently, Administration. He passed away August 3. Kathy posthumously won the Sweeney served the board from 2000 Journal of Hospitality and to 2009 and was the chairman from 2003 Tourism Education article to 2005. He was the principal partner in of the year award at the Global Resorts, a hospitality consulting International Council on Hotel, company headquartered in Las Vegas. Restaurant, and Institutional Originally a timeshare consulting company Education Conference with which branched into various other hospitality her co-author Julia Rutherford venues, Sweeney was known as the Silvers. The paper was titled grandfather of the timeshare industry. “Event Management Curriculum He consulted in 47 countries with major Development and Positioning: A companies in the hotel, investment, gaming, Path Toward Professionalization.” and other industries. He was named the Kathy found her calling in the 2003 Industry Leader of the Year by the college. classroom. According to Nancy He was a frequent guest speaker at UNLV, where he loved to share his Matheny, her friend for more than knowledge of the hospitality industry with students.  35 years, she gave students her phone number, never screened her calls, and made herself totally available. Even students who would call 15 years after she had them in class would get Gerald Goll Kathy’s full attention. She simply Distinguished professor emeritus and former enjoyed the students and their hotel management department chair Gerald diversity. After Kathy’s death, Goll died July 14. A professor emeritus her family and friends received in the hotel management department, he many phone calls and e-mails acted as department chair for six years from students around the world. before retiring in 2000. The comment was always, “I After 28 years in the U.S. Navy, the wouldn’t be where I am today native Chicagoan retired and moved to Las without the (choose one or more: Vegas in 1986 to work at the university. support, help, encouragement, Known for being outspoken, Goll brought belief in my abilities, recognition) his unique perspective and viewpoints to that Kathy gave me while I was in the UNLV lectern, challenging students to school.” She impacted the lives take their work, and themselves, seriously. of hundreds of students over the Goll went out of his way to get to know his years. pupils, sometimes taking his graduates Kathy Nelson worked tirelessly out to dinner to discuss matters of study to effect change. We thank her or socializing with students at Rebel basketball games – another of his many for her work and will always passions. remember the look in her eye But he will perhaps be remembered most for his extensive contributions to the that meant there was another hotel school’s graduate program. Goll served on and chaired the committees for project, a new idea, another countless graduates, a time-consuming task requiring much patience and even connection she could foster, or more attention to detail. During his tenure at UNLV, Goll repeatedly proved himself something she could change to an empathetic mentor and superb professor, and he will be remembered as one make it just that much better.  of the university’s most passionate educators. He is survived by his daughter Kari and sons Jeffry and Daniel.  35

FALL/WINTER 2010  PREMIER gapo UNLV Global – Singapore Campus

UNLV Singapore Celebrates Second Commencement

On June 11, 49 students received their Bachelor of Science Resort’s Convention Centre. The guest of honor, James in Hotel Administration, nine students were awarded their Dean Leavitt, recently re-elected as chairman of the Board of Master of Hospitality Administration degrees, and two faculty Regents, Nevada System of Higher Education, spoke of the members were awarded their Doctor of Philosophy degrees in pride of Rebels and the support for the Singapore program. Hospitality Administration. Visiting dignitaries from embassies, Also in attendance were UNLV President Neal Smastrek, Dean industry partners, and from the main campus attended the Stuart Mann, and other distinguished guests.  ceremony at the newly opened Marina Bay Sands Integrated

UNLV Masters Degree in Hospitality Now Offered in Macau On August 1, an inaugural class met for in hospitality administration to those and the Venetian Macau. To further its first day of classes at the Institute for working in the industry in Macau. There their education, the group of students Tourism Studies (IFT) in Macau. This are ten students in the elite group, will visit Las Vegas for Seminar Week in is the result of a partnership that has representing the hotel properties of the December 2010.  been set up between UNLV Singapore City of Dreams, Grand Hyatt Macau, and IFT to offer a master’s degree L’Arc Hotel Macau, MGM Grand Macau,

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PREMIER  FALL/WINTER 2010 gapo

ICES Provides Valuable Learning Experience UNLV Singapore student Alvin Peh served as the conference manager for the ICES (International Convention and Expo Summit) 2010 Conference held in March in the National Library Building of Singapore. Working with a committee of five members, plus an additional 12 members serving on sub-committees, Peh and his team were enthused about the conference’s success, which brought together industry professionals and academics to discuss their research and current industry practices. Because of the conference’s sustainability theme, the sessions revolved around exploring ways that academics and industry professionals can work together to create and run green events. The students were excited to apply the concepts they have been learning to real event planning. Approximately 60 delegates from Singapore, Hong Kong, Korea, and the United States attended this year’s ICES Student Managers in front of New Integrated Resort Marina Bay Sands. Left conference.  to right: Leonard Tham, Sherly Gunawan, Alvin Peh, Joy Kang, Bryan Tan

Main Campus Experience Excites Singapore Students Gaylene Levesque From May 8 – 26, twelve students and alternate leadership roles. They added, “By visiting Las Vegas, I found from the Singapore campus visited handled the logistics of the visit out what hospitality is all about.” the main campus in Las Vegas to take and organized a UNLV Singapore Students agreed that nothing beats part in a special events management appreciation event for main campus personal experience and that this was course organized by Drs. Nick students, where they handed out “a once-in-a-lifetime opportunity to and Lisa Thomas. Although many Singapore Sling mocktails and see Las Vegas behind the scenes.” students from UNLV’s Singapore pamphlets about Singapore. They They also paid attention to details, campus have successfully transferred also planned a barbecue for faculty such as how to make Singaporean to the main campus (and a few and student leaders. Exhausting? properties more handicap-accessible. students from the main campus Yes, but the students enjoyed every When asked what the highlight of have spent a semester or two in minute. the trip was, one student discussed Singapore), this was the first time that When asked why they decided having met so many managers of a group of undergrads officially visited to take this module on the main hotels and casinos who were UNLV Las Vegas on a study program. campus, one student’s response graduates. “This makes me really While students enjoyed site was echoed by all of the students proud of our school,” she said. visits to hotel casino properties, involved: “I wanted to experience The students were grateful to the ate at a variety of restaurants, and Las Vegas. As a UNLV student and Thomas’ for organizing this learning attended shows, it was not all fun hospitality major, I thought I should experience.  and games. Students were required visit Las Vegas — the world’s greatest to do research, make presentations, hospitality city.” Another student

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FALL/WINTER 2010  PREMIER UNLV Singapore Student Spotlight Joy Kang

ne of UNLV Singapore’s students Owas chosen to assist with the April 27 opening of the $5.5 billion Marina Bay Sands, Singapore. It was an honor for Joy Kang, a UNLV Singapore student, to lead a team of students, staff, and faculty members who helped open the new resort. Kang, a senior in hotel administration, was able to work as the manager of the Marina Bay Sands Ambassador Program Management Committee. During this project, students from Singaporean institutions of higher learning worked under Kang and her committee’s supervision — greeting people, answering questions about the property, and generally welcoming the crowds to the new experience. “There were 12 committee members, including me, and 157 ambassadors, which Joy Kang (right) with co-workers at Marina Bay Sands. included students, faculty, and staff of UNLV Singapore and 140 ambassadors lessons is that you can never please an event.” from other institutes. the whole world, but you can choose to What’s her advice to others who have “I was able to learn more than any focus on those who are appreciative and similar opportunities? “Go for it! Don’t textbook or class could teach. After the positive.” start wondering if you can do it. This is five weeks of hard work, I am a stronger Kang truly enjoys event an adventure unlike any other. So often, person mentally, emotionally, and even management. “I simply adore the sense I felt inadequate and as though I was physically,” she continues. “Along the of satisfaction one gets from having walking on thin ice. Each step was made way, a friend shared an analogy that, as put together a good show after months after much thought had been put into the a leader, you are just like a captain of of preparation. For the longest time, I decision-making process. Nevertheless, a ship. As a captain, you are expected had my eyes fixed on joining the MICE believe in yourself. These baby steps to steer the ship in the most stable [Meetings, Incentives, Conventions, will eventually see you through the manner possible despite the big waves. and Exhibitions] division of a hotel. project. Of course, get yourself a good However, no matter how professionally However, now I find that I am enticed mentor who will sound the danger alarm you strive to steer your ship, there will by international marketing. The only whenever you are about to make a bad unquestionably be some passengers difference will probably be coordinating decision.”  who will get seasick. One of my biggest all aspects for an individual instead of

More Students for Singapore Campus he new partnership with the Singapore Institute of residents the opportunity to attend UNLV while paying highly TTechnology (SIT) began this fall semester when 180 people subsidized tuition fees. This opens the doors to those who joined UNLV Singapore’s student body. Established in 2009 were previously unable to attend and carries with it the by the Ministry of Education, the SIT aims to provide industry- prestige of being part of the Singapore university system. focused degree programs for polytechnic graduates to hone This year’s students were selected from a pool of over 500 talent for growth sectors in the economy. applicants.  The collaboration allows Singapore citizens and permanent

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PREMIER  FALL/WINTER 2010  Alumni Updates Submit your updates to [email protected]

1970s Michele, ’83, and Jerry Nichols, ’83, Jayne Garrett, ’79, have built successful careers with a has a new book, strong entrepreneurial bent. The couple Know Your ZOWN & met at UNLV, married, then moved to Make It Your Own: Creating Life Harmony Colorado after graduating. They worked which helps readers in hotel sales and marketing for the deal with life’s highs Renaissance, Ramada, and Westin and lows in their organizations. personal and professional lives. Michele is the founder of Unique Garrett, a self-dubbed Recovering Serious Person®, is a firm believer Venues, “a marketing and membership in finding moments of joy and organization committed to bringing harmony. In her latest booklet, together one-of-a-kind event venues with meeting planners who are ready for something she shows you how to choose to new.” She was approached by the University of Denver in 1985 for advice on how to live and thrive on positive energy. market its campus facilities to groups in the summer, and the next year, she published her This concise guide to finding moments of joy contains reflective first Guide to Convening on Campus featuring 140 schools. She still publishes an annual questions that tailor the booklet guide, which is now distributed to 30,000 event planners around the world. to each individual and offers tools After 10 years at the Westin, Jerry founded his own firm, InternetWorks, which and techniques for creating a life specialized in designing and building resort and hospitality websites. He sold his company of harmony. Garrett notes, “Life is but recently created a new one, Nichols Interactive, serving resorts internationally. made up of experiences. Feelings are felt, thoughts are realized The couple lives in Vail, Colo., with their three sons. They remain avid skiers who and energy is either replenished continue to create and develop their companies. Future plans include transitioning the or depleted.” The booklet is annual guide to a magazine format and helping colleges and universities go even farther to designed to help readers keep maximize their meeting potential by enhancing their operation and sales plans. their energy up. Accordingly, one of the lessons, titled Life Triage™, provides three options for dealing with any situation that comes York photo agencies he shoots director of catering and catering Consulting may even broaden along: give it to prayer, create for. Harrison has been covering manager at Santa Fe Station Hotel & its focus beyond hospitality as an action step, or let it go and celebrities and concerts in Las Casino. Lederman recently earned Benvenuti sees opportunities to move on. Garrett comments, “By Vegas for 16 years. He invites her CPCE and is the fundraising co- solve persistent problems faced following the Life Triage™, you train alumni to visit his website at www. chair for the Las Vegas chapter of by owners of multi-family housing, yourself to make a choice in every HarrisonPhotos.com. the National Association of Catering self-storage facilities, theaters, situation and maintain your life’s Executives (NACE), the oldest amusement parks, and a number Tyra Bell-Holland, ’94, is a proud harmony.” Friends can contact her and largest professional society of other businesses that face Certified Hospitality Educator at [email protected]. that addresses all aspects of the strategic challenges posed by (CHE) and instructor at The catering industry. Friends are invited inventory that perishes each day International School of Hospitality to contact her at shauna.lederman@ that it is not sold. If you would like and founder of the Art of 1990s stationcasinos.com. to get in touch with him, please Concierge program. A member of Dennis Gradillas, ’91, was email marco@duettoconsulting. Les Clefs d’Or since 2002 and past promoted to general manager of Marco Benvenuti, ’02, is com. president of the SNHCA, she is the hip and trendy Platinum Hotel on the move. After founding currently the chef concierge at The & Spa, rated one of the top five a revolutionary team at Wynn Ricci Shiplett, ’04, Cosmopolitan of Las Vegas, due hotels in Las Vegas. He is very Resorts called Enterprise Strategy joined the sales team to open December 15. She invites excited to welcome the addition that earned him a reputation as at the Hofbräuhaus friends to contact her at Tyra.Bell- of Madison Gradillas to the family, one of the most innovative strategic Las Vegas in 2009 Holland@cosmopolitanlasvegas. joining his two boys, Preston and marketers in the industry, he left as their event sales com. Peyton. Gradillas has been at the Wynn to start Duetto Consulting manager. She works Platinum for three years and was (www.duettoconsulting.com). to create memorable formally the director of operations 2000s The company will provide him the experiences for Ricci at the Las Vegas Hard Rock Hotel opportunity to leverage what he corporate and social Shiplett & Casino. Shauna learned in academia at UNLV and groups at the only licensed replica of Lederman,’01, Cornell University, and in roles at the original “Hofbräuhaus München” Scott Harrison, ’99, originally CPCE, is the director prestigious companies, including found in Munich, Germany. The from Bloomington, Ill., is a of catering at Aliante Four Seasons, Expedia, Harrah’s, Hofbräuhaus Las Vegas is located professional red carpet celebrity, Station Casino & and Wynn. Rather than focus his just across from the Hard Rock Hotel special event, music, and model Hotel and has been efforts on one company, he will be & Casino and can accommodate photographer in Las Vegas. His with Station Casinos applying cutting-edge principles to groups from 10 to 1000 people. She photos are published worldwide for 9 years. She Shauna companies throughout the gaming invites friends to reach her at RS@ through the London and New was previously the Lederman and hospitality industries. Duetto HofbrauhausLasVegas.com.

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FALL/WINTER 2010  PREMIER  Alumni Updates Erin Kneesel, ’05, is the occasions. specializes in full wedding Abuse in the Full- product development manager Her business coordination services, as well Service Restaurant at Baskow & Associates, one of has been as day of wedding coordination Industry: An Evaluation the top destination management featured in services. Whitelaw is excited to of Pre-Employment companies in Las Vegas. Kneesel Special Events be a new member of the Alumni Drug Testing” in has worked in the DMC world for Magazine, Association and she invites friends May, and is now an more than five years and enjoys all and in the to reach her at lori.b.whitelaw@ assistant professor aspects of event planning. Friends upcoming gmail.com. in the School of Miranda are invited to reach her at erin@ issues of Hospitality, Sport and Kitterlin baskow.com. Meetings and Ayo Akinsete, ’10, is the inventory Recreation Management at James Conventions Carmen Morin manager for the new Gansevoort Madison University. She invites Brumby McLeod, ’08 Ph.D., Magazine Park Hotel, recently opened in friends to reach her at mkitterlin@ is an assistant professor in the as well as Candy Industry and midtown Manhattan. He is also hotmail.com. School of Business at the College Retail Confectioner Magazine. a manager in training at the front of Charleston. McLeod earned his They are quickly receiving orders desk when not working on the Rachel Nelson, ’10, accepted Ph. D. at UNLV while working at and shipping across the United pre-opening activities. Akinsete a position with The Mirage as a Four Seasons Hotels & Resorts. States. Visit the website at loves his job — working with the catering coordinator in March 2010. He spent the last two years as an themarshmallowstudio.com. general manager on a daily basis In August, she was promoted to assistant professor at the University and gaining invaluable knowledge catering sales manager. Nelson is of South Carolina’s School of Megan Selnick, ’08, is the and experience by working with the part of a small team focused on Hotel, Restaurant, & Tourism owner and event planner of Megan pre-opening team of the 249-room building the wedding business at Management in Columbia, South Selnick Events and Design as well boutique hotel. The Mirage. She says, “I absolutely Carolina. His teaching and research as Luxe Rentals and Design. Prior love my job! I feel at home at focuses on the commercial to starting both companies, she Michael Amato- the Mirage. I hope to continue accommodation sector. McLeod was the catering coordinator for von Hemert, ’10, my career here and grow the and his wife Jamye have three Thompson Hospitality at Procter recently joined wedding business to monumental children: Abigail (6), Madeline and Gamble’s general offices in Station Casinos proportions.” (3), and Weldon (2). He can be Cincinnati, OH. Selnick has recently as an operations contacted via email at mcleodb@ joined several philanthropy groups, analyst. He wants Since graduation, cofc.edu. such as Starfire and The Freestore to learn more about Amato-von Stephanie Tabbah, Foodbank, Cincinnati, sharing gaming analysis and Hemert ’10, has worked A few months after graduation, her event planning expertise operations in the real world while for Four Seasons Carmen (Alejandra) Morin, and contributions. Feel free applying the knowledge, skills, and Houston, Mandarin ’08, and her husband welcomed to contact her at megan@ experience he gained at UNLV. He Oriental, Las a little boy to their family. After his meganselnickeventsanddesign.com. invites friends and fellow alumni Vegas (opening team), arrival, they moved to San Diego, interested in networking to contact and now, Crowne Stephanie Calif., where she started her Lori Whitelaw, ’09, is a wedding him at [email protected]. Plaza near Reliant Tabbah own business, The Marshmallow and event coordinator with in Houston as social catering Studio, which creates custom Simply Weddings by Brit Bertino Miranda Kitterlin, ’10, completed manager, with over 50,000 square marshmallow designs for all special in Las Vegas. Simply Weddings her dissertation, “Illegal Substance feet of meeting space to sell.

 Congratulations Congratulations to the faculty (RAs) have been established as a chapter of the American Culinary first woman to receive this entry. members who received funding for part of a broader reorganization of Federation Chefs Hall of Fame She was featured in the July 12, Strategic Plan Graduate Research the Graduate Assistant program. during its awards dinner in early 2010 issue of UNLV’s student Assistants (SPGRA). The hotel The purpose of funding of these June. The Hall of Fame honors newspaper, The Rebel Yell. college was the recipient of three positions is to carry out academic members who have made a such awards, which will assist with work that advances UNLV’s research commitment to the success of The Graduate & Professional the following research projects: 1) mission and strategic plan. the organization over the years. Student Research Forum, co-

Yielding employee behavior via Members are nominated and hosted by the Graduate College Christian Hardigree, ’93, technology based training (Mehmet voted on by past presidents of the and Graduate & Professional was named chair of the Hotel Erdem); 2) Development of best chapter. Nominations are based on Student Association, took place Management Department. She and practices in energy and water a member’s years of commitment on March 20. Congratulations husband welcomed reduction in foodservice facilities to the association, both locally to students Miranda Kitterlin, a daughter, Anderson Brown, on (Christine Bergman, Mehmet and nationally. Hertzman joins John Farrish, and Toni Repetti July 20. Erdem, and Carola Raab), and former UNLV instructor Claude who were selected as finalists 3) the continuation of the Nevada Assistant Professor Jean Lambertz, who was entered into in the 2010 UNLV Graduate and Problem Gambling Project (Bo Hertzman, a member of UNLV’s the Hall of Fame in 2008. Hertzman Professional Student Research Bernhard). The approximately 50 culinary team since 1994, was holds a special honor as she is Forum. state-funded research assistantships awarded entry into the Las Vegas the youngest person and the 40

PREMIER  FALL/WINTER 2010 Meetings…

Hotel College Catering with high expectations University of Nevada, Las Vegas

The next time you’re looking for the perfect space to host BUSINESS MEETINGS, WEDDINGS, UPSCALE your special event, look no DINNERS, MIXERS — the possibilities are endless, thanks to the more than 6,000 square feet of banquet and meeting space further than the experts at the available at the Stan Fulton Building and the professional and Harrah Hotel College. With the experienced catering staff of Hotel College Catering. We can host small gatherings as well as receptions for 400 people and full- range of services and room service dinners for 250. The Stan Fulton Building is also home to a hip yet comfortable lounge-style bar available for after-work get styles available, there is certain togethers. Conveniently located at the edge of the UNLV campus on the corner of Flamingo Road and Swenson, fi ve minutes from to be one that fits your needs the Las Vegas Strip, the Stan Fulton Building is an ideal setting for perfectly. Proceed with high your special event. Let Executive Chef John Gremo and his talented culinary team deliver an unforgettable dining experience, whether expectations! it’s a continental breakfast, a working lunch, or an elegant dinner.

Take a peek at what we can do for your event: http://sfbevents.unlv.edu Expect the best.

For information please contact: Frank Vitucci, Director of Sales & Marketing 801 E. Flamingo • Las Vegas, NV 89154 • Main (702) 895-3903 University of Nevada, Las Vegas William F. Harrah College of Hotel Administration Office of the Dean Box 456013, 4505 S. Maryland Parkway Las Vegas, NV 89154-6013

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Join your college alumni chapter and receive a free membership to the UNLV Alumni Association.

hotel.unlv.edu/alumni | [email protected]