FALL 2006 Marriott Foundation gives $4 million

urdue University in this issue announced Friday, October 2 News From Ray P27 a gift that will lead the way to build a new $12 million Calendar of Events building to house its top-ranked Department of Hospitality and 3 Awards/Honors/Gifts Tourism Management.

The J. Willard and Alice S. 5 Research Update Marriott Foundation has made the $4 million lead gift to construct a 6 Faculty Update state-of-the-art facility, to be named Marriott Hall, for 9 Current Issues teaching, research, and additional dining options for the campus and Ray Kavanaugh, HTM professor and head, shakes hands with JW Marriott Jr. while Dean Dennis Savaiano of the 12 Alumni Update community. The gift was College of Consumer and Family Sciences looks on. announced during the annual 16 Strategic Alliance Council President’s Council dinner in the Purdue Memorial Union Ballrooms.

The new building, to be located at the northwest corner of State and University streets, will upgrade all areas of Purdue’s hospitality programs, including its undergraduate offerings that are already ranked No. 1 in the nation by the two most We need your input! recent ranking surveys of programs of their kind.

Purdue President Martin C. Jischke said the quality of the department’s programs, as well as student demand, make a new home for the department a strategic priority for the University. “We equip Purdue students with a wide range of skills that the industry values very highly,” Jischke said. “Graduates of the program go to work in Indiana and all over the world. This new facility can only make Purdue’s outstanding program even stronger, and we are very grateful to the Marriott Foundation for its vision and support.”

Ray Kavanaugh, the head of the department, said the support of the Marriott HTM is seeking alumni input for a Foundation will provide much more than a new facility. “This $4 million gift curriculum review. Please go to our Web provides the base that ultimately will give our department a home on campus that site, www.cfs.purdue.edu/htm, and click will improve the learning environment for our students and upgrade research on “HTM Alumni Survey.” Complete the facilities for our faculty,” Kavanaugh said. “It also will give us a better front door survey by January 1, and you’ll be eligible to the world for recruiters, the local community, and visiting clientele of our to win a $100 gift card! Read more on page 9. teaching restaurants.” continued on page 13 THE News From Ray BoilerBoilerplateplate FALL 2006

Confucius said that if you have a job you truly enjoy, you will never work a day in your life. The ancient Chinese HTM mission statement philosopher was a wise man in many ways. His words The Department of Hospitality and occurred to me a few weeks ago as I was reflecting back Tourism Management at Purdue on my time at Purdue. University is to be a leading provider of superior education and quality service A number of things have happened over the past 18 months that have caused me to reflect on my life and while serving as a foremost proponent of career. One of these factors was the realization that I am research and technological advancement Ray Kavanaugh now in my tenth year at Purdue University. My time here in the hospitality and tourism industry. has gone by quickly, and it has been the most positive time The HTM department will: of my career because of many great people. The faculty and staff are exemplary. The alumni I have had contact with have an everlasting  emphasize classroom theory blended sense of pride in their alma mater. Our industry friends encourage and support with experiential learning at the our program in many generous ways. The students are passionate about careers in undergraduate and graduate levels; our industry and actively work to improve our program through student organizations. They continue to come to us better prepared than ever. For example, SAT scores of incoming HTM freshmen have risen from an average  integrate future technologies into 962 in 1997 to 1120 most recently. the curriculum to prepare our students for their roles as leaders; The HTM program has built a solid reputation over the past years through the efforts of all our constituencies. We retain our No. 1 ranking through the word of  conduct basic and applied research all associated with Purdue HTM past and present. However, rather than focus on relating to the domestic and accomplishments to date, let’s take a look at what lies ahead. international hospitality and tourism The hospitality and tourism industry is predicting continued growth. This trend industry; and offers exciting career opportunities for our students. At the same time, we face challenges in offering our students a cutting-edge educational experience.  provide direct support to the industry through the highest quality Our No. 1 priority right now is to provide state-of-the-art educational facilities educational programs and consulting and equipment. We are launching a campaign to fund the construction of a top- services. quality educational facility to house the program. The funding for this new building will require the support of each one of you. We look forward to your assistance as the building fund moves forward. calendar of events Another top priority is the hiring and retention of high-quality faculty and staff. Our current personnel are the strength of today’s program. It is increasingly November 11-14: International Hotel/Motel difficult to hire and keep the best as the number of programs in our field Show, Jacob Javits Convention Center, New increases. As it has in the past, attrition through retirement will continue to York reshape our staffing. The keys to winning these battles are research funding, competitive salaries, and endowed chairs and professorships. November 13: HTM Alumni and Industry Reception, Rainbow Room, Rockefeller Keeping our curriculum in focus with industry needs and expectations is an ever- Plaza, New York, 5:30 to 7:30 p.m. present challenge. We are beginning a thorough analysis of our curriculum this year. See page 9 for details about our survey. Please thoughtfully respond to it. March 23, 2007: Black Tie Dinner, Purdue Your guidance is important to us. Memorial Union

Finally, the quality of our students has always been the key component to the May 19-22, 2007: National Restaurant success of HTM and its reputation throughout the industry. We are only as good Association Show, McCormick Place, as the graduates we place into our discipline. Our alumni have contributed Chicago greatly to our reputation. Our future alumni will continue this proud tradition. May 20, 2007: HTM Alumni and Industry Thank you to all who have contributed to our success. We look forward to your continued support. Reception, The Signature Room at the 95th, John Hancock Building, Chicago, 6 to 8 p.m.

2 The Boilerplate: Department of Hospitality and Tourism Management THE Awards/Honors/Gifts BoilerBoilerplateplate FALL 2006 Cohen award will help based on applications submitted by Joint Conference held last June in faculty. Hualien, an eastern coastal city of professor design Taiwan. Dr. SooCheong (Shawn) Jang, HTM assistant professor, accompanied finance curriculum doctoral students Hugo Tang, Young Faculty, former grad Namkung, and Yi-Chin Lin. They were ichard Ghiselli is this year’s among more than 300 attendees from 18 recipient of the Arnold I. Cohen student win award for countries. RFaculty Development Award. He was honored in September at Career Day best paper in D.C. Dr. Jang and Mr. Tang co-presented a events. everal faculty and a former paper, “Cross-Balance Sheet graduate student were honored at Interdependencies: A Longitudinal Study Sthe Annual CHRIE (Council on of Hotel Companies.” The study, which Hotel, Restaurant, and Institutional examined the unique financing behaviors Education) Conference in Washington, of hotel companies as related to assets D.C. Doug Nelson, Barbara Almanza, structures from 1990 to 2004, discovered Rich Ghiselli, and Mag Binkley (PhD maturity mismatching between property, ‘05), now an assistant professor at Texas plant, and equipment (PPE) and Tech, received a best-paper award for corresponding long-term liabilities, and “Impact of Manager Food Handling high dependency of operating assets on Certification on Food Safety.” stockholders’ equity. Rich Ghiselli (third from left) accepts a faculty development award from Linda Cohen. Also The article was based on research funded Dr. Jang also pictured are Brad Cohen, Ann Cohen, Jessica by the Cooperative State Research, Cohen, and Kurt Cohen, along with Ray presented a paper Kavanaugh, HTM professor and head. Education, and Extension Service, U.S. with Ms. Namkung, Department of Agriculture. The study “Perceived Quality, focused on how certifying foodservice Emotions, and This is the second time Dr. Ghiselli has managers affects restaurant food safety as Behavioral received the award, which supports HTM measured by health inspection results. Intentions in professors in advancing their industry Restaurants: An knowledge and expertise. He will use the The researchers found that while Extended funds to help develop curricular modules Shawn Jang knowledge increases, inspection scores do Mehrabian-Russell on revenue management. Dr. Ghiselli not significantly increase after Model.” Using teaches several hospitality finance certification. “This does not mean structural equation modeling, the study courses, including HTM 241 (Managerial certification is not important, rather that it showed atmospherics and service function Accounting and Financial Management in is but the first step to safe food,” wrote in restaurants as stimuli to enhancing Hospitality Operations) and HTM 541 the authors. “The challenge is to convert positive emotions, while food attributes (Advanced Hospitality Accounting & the increased knowledge gained through act to relieve negative emotional Finance Systems). certification into better inspection scores.” responses. Findings suggest that atmospherics and service level The Arnold I. Cohen Faculty significantly influence diners’ behavioral Development intentions. Award is named in HTM representatives memory of Arni Dr. Lin (PhD ‘06) presented her paper, Cohen, the beloved present in Taiwan “A Comparison Between Media-projected local community Food Images and Destination leader who created our HTM representatives attended Stakeholders’ Intended Food Image,” co- and operated Arni’s the 12th Asia Pacific Tourism authored with Dr. Thomas Pearson and Restaurants. His FAssociation (APTA) and the 4th Dr. Liping Cai. Dr. Lin now holds a family presents the Asia Pacific CHRIE (Council on Hotel, Restaurant, and Institutional Education) faculty position at a university in Taiwan. award each fall, Arni Cohen

The Boilerplate: Department of Hospitality and Tourism Management 3 THE Awards/Honors/Gifts BoilerBoilerplateplate FALL 2006 HTM junior honored As a senior mentor, James Dora receives along with Jay with Statler scholarship Akridge honorary degree (Department of obyn Kriek has received a Statler Agricultural ames. E. Dora, founder and owner of Foundation Scholarship of Economics) and General Hotels Corporation, received RExcellence for the academic year David Rollock Jan honorary doctor of hospitality and 2006-07 as a result of her academic merit (Department of tourism management degree during May and extracurricular Psychological commencement. Mr. Dora owns and involvement. The Sciences), they will Mick LaLopa operates 10 successful hotel properties scholarship, which work with the seven and a conference center in central is awarded to faculty members chosen as Teaching for Indiana. outstanding Tomorrow fellows. undergraduate “Throughout his career, he has students studying Teaching for Tomorrow fosters continued distinguished himself with his vision and hotel management, excellence for teaching and learning at leadership in developing the hotel provides up to Purdue and helps develop the teaching industry and in supporting the $20,000 per Robyn Kriek potential of faculty chosen as fellows. development of future industry leaders,” academic year to The program is funded through an said Ray Kavanaugh, HTM professor cover tuition, fees, and books. endowment established by Chuck and and head. Esther Boonstra, who were Purdue class Ms. Kriek is a junior HTM major with an presidents in 1944 and 1945. Senior Mr. Dora received a bachelor of science emphasis in tourism and a minor in faculty work with fellows on teaching- degree from Purdue in 1958, is a member Spanish. The Pittsburgh, Pennsylvania related issues such as adjusting methods of Sigma Chi fraternity, and is an active native was officially honored by the based on class size, student readiness and co-chair of its steering committee. “He is foundation at a luncheon at Niagara learning styles, subject matter, cultural an accomplished hotelier of international University in September. diversity, course objectives, course goals, renown and has and experiential and student-centered demonstrated The Statler Foundation was established in learning. lifelong leadership 1934 under the will of hotelier Ellsworth in the hospitality M. Statler. The purpose of the foundation industry. Strong is to support industry research and to leadership has been improve the proficiency of its workers for Tourism executive a critical the benefit of the profession. component of Mr. speaks at market Dora’s success,” said Dr. research seminar James Dora Kavanaugh. Professor named to im Epperson, executive director of Teaching for Harrison County Convention and Mr. Dora served on the International JVisitors Bureau, was a guest speaker Association of Holiday Inns Worldwide, Tomorrow program last spring at a seminar hosted by Purdue the leadership group of Holiday Inn Tourism and Hospitality Research Center owners for nine years, including two hris Ladisch, vice president of (PTHRC). More than 30 HTM graduate years as its president. He is a two-time academic affairs, has named students and faculty attended. Mr. recipient of the Sagamore of the Wabash, CProfessor Mick LaLopa as senior Epperson demonstrated how the findings the top honor given by an Indiana faculty member for the Teaching for of an image study conducted by PTHRC governor recognizing accomplishments Tomorrow program. Dr. LaLopa was are used in branding his communities as a and citizenship. He is a past chair of the awarded a grant to use for professional travel destination, and emphasized the Purdue President’s Council and was vice development or teaching-related importance of research and community chair of Purdue’s Vision 21campaign in activities. involvement in destination marketing. the early 1990s.

4 The Boilerplate: Department of Hospitality and Tourism Management THE Research Update BoilerBoilerplateplate FALL 2006 Center for the Study of favored better-looking applicants. Avery researchers also presented three Findings imply that being interviewed by papers at the International Hospitality and Lodging Operations a female and/or younger person improves Tourism Virtual Conference: the chance of being hired.  “Relationship Between the his year the Traditional 2100-Point Restaurant Lodging Inspection Rating System and the Current TResearch Inspection System of Critical and Non- Center has focused Arthur Avery critical Violations” by Ji Eun Lee on labor issues, e- (graduate student), Dr. Almanza, and Dr. learning, and Foodservice Research Nelson, which received a best-paper revenue Center award; management in the  “Wine Packaging: Does It Influence hotel industry, and he Avery Foodservice Research Consumers’ Decision to Purchase?” by Sheryl Kline crisis preparedness Laboratory remained active despite Mr. Barber and Dr. Almanza; and in the meeting Tthe loss of its director, Doug  “Silicone Bake Ware: Is There a planning industry. This article centers on Nelson, for most of Difference in the Final Product?” by Mr. research by Stephen Leitch (MS ‘06). the summer as he Barber, Dr. Almanza, Dr. Daniel, and Joe prepared for his Scarcelli. Mr. Leitch has worked with several military lodging center research fellows, including deployment. Sheryl Kline, Howard Adler, and Carl Barbara Almanza, Braunlich, on the issue of aesthetics and the laboratory’s Purdue Tourism and labor. His research question asked: How original director, important is it to be aesthetically pleasing has assumed the Hospitality Research in order to gain employment in a custo- position until Dr. Center mer service position in the hospitality Nelson’s return. Barbara Almanza industry? The findings are surprising and ast July, 10 executives and relevant to both applicants and recruiters. The most notable accomplishment has managers from Nanjing Jinling been the completion of the second USDA LHoldings, China, kicked off their Mr. Leitch surveyed HTM alumni, asking grant on the impact of manager one-month professional development them to rate 16 potential employees for a certification on food safety. Researchers program in the Department of Hospitality “customer-facing job.” Each applicant’s have already presented at three and Tourism Management. The program description included a brief resume and a conventions and submitted papers to two was developed by Dr. Liping Cai, director photo. The study concluded that journals, and plan to submit four more. of the Purdue Tourism and Hospitality respondents favored a person’s looks over Research Center. Eight HTM professors technical skills. This is poignant because Another achievement was the completion participated as seminar speakers. previous research found that technical and of an article on silicon bake ware by social skills are most important. Nelson Barber (graduate student), Joe Ray Kavanaugh, HTM professor and Scarcelli (graduate student), Jim Daniel head, complimented delegates at the Based on the demographics of respon- (foods and nutrition faculty member), Dr. welcome session: dents, the research also concluded that the Almanza, and Dr. Nelson. Results “We take great recruiter’s age and gender is relevant in indicated that silicon bake ware has pride to have a the hiring decision. Females and younger several problems with crust and color strategic respondents were less critical in their development, and does not appear to be partnership with ratings of potential employees. On as non-stick as some of the Jinling Hotels average, females rated potential employ- advertisements claim. On the plus side, because we ees higher than male respondents. cakes baked in the silicon pan rose recognize it as the Females paid less attention to applicants’ slightly higher than those baked in No. 1 hotel age, gender, aesthetic level, and past standard aluminum pans. company in China, Liping Cai experience. Males and older respondents if not all of Asia.”

The Boilerplate: Department of Hospitality and Tourism Management 5 THE Faculty Update BoilerBoilerplateplate FALL 2006 Indiana certification training students through HTM 491 Honors students (Beverage Management),” he says. mirrors Serv-Safe examine culinary The Serv-Safe program presents real-life curriculum scenarios, culminating in a written program certification exam that all students must n May 2005, the Indiana State he 2005-2006 sophomore honors pass before receiving their course grade. Legislature passed two historic bills, class, taught by Mick LaLopa, The Indiana state certification program subsequently signed by Governor conducted the second annual I mirrors the Serv-Safe information and T Mitch Daniels. While everyone knows survey of culinary programs. Their will be offered through the Ivy Tech about the bill mandating Daylight Savings findings were published in the fall issue Community College system. Time for Hoosiers, few know of the other of Chef Educator Today and will be important bill – SB 382. reported in Nation’s Restaurant News. When passed by the House and Senate, Virtual conference Using an online survey, students collected the bill required all Indiana liquor license data from 73 post-secondary culinary holders to be certified in Responsible wins for innovation program directors. Here are some results: Alcohol Service. Much of the hard work behind the legislation lies with several heryl Kline and J. Stephen Taylor  The mean number of students Lafayette-area individuals, including of the University of Strathclyde, enrolled in post-secondary culinary Senator Ron Alting, former Lafayette Sco-chairs of the International programs was 188; they were being Mayor Dave Heath, Purdue Health Hospitality and Tourism Virtual taught by eight full-time and five part- Advocacy Coordinator Tammy Loew, and Conference (IHTVC), received the time faculty members, making for a HTM’s own William Jaffé. McCool Breakthrough Award in 2006 student-teacher ratio of 24:1 (when only from I-CHRIE (International Council of considering full-time faculty members). Hotel, Restaurant, and Institutional Education). The annual award recognizes  The mean enrollment of males was the innovative use of technology and the 50% and the minority enrollment was Internet in hospitality and tourism 33%. Retention rates were 75% for education. programs that calculate that statistic. The mean tuition was just over $10,000. The IHTVC began in 2004 to bring hospitality mean placement rate was 92%, with and tourism graduate students and faculty starting salaries at nearly $24,000. together in a virtual refereed research forum. HTM and Strathclyde’s Scottish  Only 44% of the culinary programs Hotel School developed the event, the Bill Jaffé worked behind the scenes to get a responding were accredited by the responsible alcohol service bill passed last year. first virtual conference of its kind. American Culinary Federation.

The law requires all 100,000-plus “Although the award was presented to the  Culinary students struggle most with licensees to complete a certification co-chairs of this conference, it belongs to courses that involve math. program in responsible alcohol service. the many individuals whose work made Enactment of the training is expected to the IHTVC a successful conference and  Programs spend significant amounts begin in early 2007. technological event,” Dr. Kline says. She of money to teach cooking and to stock cites Web masters Doug Couch and their single foodservice outlets. As Dr. Jaffé explains, HTM has been Stephen Leitch; graphic artist James Zou; providing this type of training to students conference editor Christine Latour; and Students who planned and completed the for 10 years. “Beginning with the Purdue Instructional Development Center survey included Kelli Crubaugh, Rachel National Restaurant Association’s Bar staff members Bart Collins, Sangeetha Johnson, Jonathan Kallini, Robyn Kriek, Code Program and continuing with the Khichadia, and Sinem Senol. Eujin Park, Nicole Sheldon, Anna NRA Educational Foundation’s Serv- Stevenson, Mary Strub, Sarah Tillery, and Safe, Purdue has been on the forefront in Emma Wascher.

6 The Boilerplate: Department of Hospitality and Tourism Management THE Faculty Update BoilerBoilerplateplate FALL 2006 HTM professor Choi (PhD ‘06); chairman, and Linda Bacin was elected to Xinran Lehto, the position of treasurer. receives NSF and assistant professor; and Alastair “These three individuals continue to make diversity grant awards Morrison, invaluable contributions to the growth distinguished and direction of the NRAEF, further uline Mills received two grants this professor; won the enhancing the state of education in the summer. The first award, for best-paper award foodservice industry, and further $300,000, comes from the National J for their research, establishing the industry as the corner- Science Foundation Cybertrust Alastair Morrison “Segmenting stone of career and employment directorate. The project is examining Chinese Tourists by opportunities,” said Mary M. Adolf, improved methodologies and software Information Sourcing Variables: Focusing NRAEF president and COO. “Under their protocols for Web survey data collection. on the First-Time Visitors to Macau.” experienced leadership, the NRAEF will This is a continuing grant that has been continue to further its mission of deliver- approved on scientific and technical merit The study ing effective resources, materials, and for approximately three years. Dr. Mills is examined Mainland programs, consistent with the National co-principal investigator with Mikhail Chinese tourists’ Restaurant Association’s mission and Atallah, Distinguished Professor of patterns and policies, which educate and build a Computer Science. characteristics of qualified workforce that adds value to the information use, foodservice industry and ultimately to the Dr. Mills also received a diversity and segmented the consumers the industry serves.” fellowship of $2,000 from the Purdue outbound Chinese University Office of Diversity Resources. tourist market with Dr. Kavanaugh, professor and head of She was honored for integrating a information Xinran Lehto HTM, advances to chairman after serving diversity component into her HTM 351 sourcing variables. as vice chairman for the 2005-2006 term. (Hospitality E-business) course. Students “These findings provide updated and An NRAEF trustee since 1997, he most will examine how practical implications for Macau tourism recently served four years as chairman of to improve marketers to build efficient the certification governing board. diversity in the communication strategies to appeal to hospitality Mainland Chinese tourists,” Dr. Lehto workplace through said. “The research also yields broader information insights for other destinations eyeing the Wear your Black and technology Chinese outbound travel market.” resources and will Gold on Fridays develop technology business plans that ere’s a new twist on Casual Juline Mills reflect an NRAEF names three Fridays — Black and Gold attire! understanding of HPurdue is inviting alumni, diversity. new officers to board students, and friends to participate in Boilermaker Fridays year-round, he National Restaurant particularly during football and basketball Association Educational seasons. Graduate and faculty TFoundation (NRAEF) has elected three new officers to the NRAEF’s Board The promotion kicked off this fall in win in Beijing of Trustees for the 2006-2007 term. At conjunction with College Colors Day, a the board meeting held during the 87th national urdue researchers were honored in Annual National Restaurant Association event to August at the international Restaurant, Hotel-Motel Show last spring increase conference “Tourism and the New P in Chicago, Ray Kavanaugh became the awareness Asia: Implications for Research, Policy, board’s new chairman, Ruben of higher and Practice,” in Beijing, China. Soojin Villavicencio assumed the post of vice education.

The Boilerplate: Department of Hospitality and Tourism Management 7 THE Faculty Update BoilerBoilerplateplate FALL 2006 HTM head receives Dr. Kavanaugh holds numerous Professor deployed to certifications and distinctions, including Champion of Certified Hotel Administrator (CHA), Kyrgyzstan air base Certified Human Resources Executive Education award (CHRE), and Conti Distinguished rof. Doug Nelson has temporarily Professor at the Pennsylvania State traded his coat and tie for a desert n August, Ray Kavanaugh, HTM University’s School of Hotel, Restaurant, Pcamouflage uniform. Major professor and head, received the and Recreation Management. In 2004, he Nelson, a US Air Force Reserve officer, Champion of Education Award from I received I-CHRIE’s Howard B. Meek is serving the United States in support of I-CHRIE(International Council of Hotel Award for lifetime contribution and Operation Enduring Freedom. In early Restaurant and Institutional Education). outstanding service to hospitality September, he assumed the position of education and I-CHRIE. deputy service commander, 376 Expeditionary Services Squadron, Manas Air Base, Kyrgyz Republic (Kyrgyzstan). He is expected back at Purdue for the Career Day 2006 spring semester.

continues tradition “The men and women of the 376 By Doug Nelson Expeditionary Services Squadron are responsible for feeding and housing all he 2006 HTM Career Day board airmen stationed at Manas AB, as well as continued the tradition of those passing through on their way to and Ray Kavanaugh accepts his I-CHRIE Champion of Texcellence that has become the from other bases in the area,” explains Education Award from Mike Zema, outgoing standard for HTM Career Day events. Major Nelson, who assists the president of I-CHRIE. This year, 47 companies sponsored commander. “In addition, they also booths and more than 400 students operate a fitness center as well as several The award is given upon special occasion attended. recreational facilities for the airmen to by I-CHRIE’s board of directors to honor relax after long hours on the job.” Major a corporation or individual who has The event began with a reception for Nelson also ensures that the remains of demonstrated a longstanding commitment recruiters, seniors, and graduate students. fallen warriors being transported through to special initiatives that advance the For the first time, the event was so well- Manas AB are properly cared for and mission of I-CHRIE. Dr. Kavanaugh is in attended that it was moved to the Purdue treated with honor and respect. unique company – past winners include Memorial Union. Keynote speaker Gilles Honegger, J.W. Marriott Jr., Deborah Sexton, president and CEO of William P. Fisher, E. Ray Swan, Gilbert the Professional Convention Management Valterio, and Hank Cockerill. Association, provided keen insights into the meeting and convention industry. The author of more than 80 publications, Students from all stages of their education including co-author of the textbook benefited greatly from interaction with Supervision in the Hospitality Industry company representatives throughout the (available five languages), Dr. Kavanaugh event. is one of the most prolific writers in his field. He has assisted Poland, Belize, This year’s success was due to the hard China, Japan, Indonesia, and Thailand in work of Lindsay Vaughn and fellow implementing educational programs. His board members Katie Giannini, Stephanie Doug Nelson is serving in Operation Enduring industry experience includes director of Correll, Abbey Cenovich, Krishna Freedom at an air base in Kyrgyzstan. human resources with Red Lobster Chauhan, Brianna Daugherty, Lori Restaurants, Inc. and vice president of Wandzilak, Chrissy Wilinski, Jennie HTM faculty and staff wish the major product development with the Educa- Dallas, Rebecca Pfeifer, Elsie Bates, well as he serves the United States, and tional Institute of the American Hotel and Rebeccah Ray, and Hope Marschke. eagerly anticipate his safe return. Lodging Association (AH&LA).

8 The Boilerplate: Department of Hospitality and Tourism Management THE Current Issues BoilerBoilerplateplate FALL 2006 Account clerk gets now directs the forensic science lab in the experience,” Prof. Rousselle says. “Your Department of Entomology.) Each input will impact our decisions.” students up and weekday, she heads from her home in West Lafayette to Stone Hall, where she Please go to the HTM Web site, running each morning picks up the phone and begins dialing. www.cfs.purdue.edu/HTM, and click on “HTM Alumni Survey.” Everyone who ev Jones’s official title in HTM is “My wake-up calls begin at 7:30 a.m.,” responds by January 1, 2007 will be account clerk. Unofficially, she’s she explains. “With other classes, if the eligible to win a $100 gift card. “Mom.” Calling on students B students are absent, they say, ‘Oh well.’ who’ve slept in late, passing out razors But we are a restaurant, this is a working and nail polish remover, and issuing hats operation, and we want to give them and aprons, she ensures that her charges every opportunity to succeed.” Boilermaker Black Tie show up on time and ready to work each morning in Stone Hall’s foodservice Dinner scheduled for operations. HTM needs you for March 23, 2007 ark your calendars for Friday, curriculum review March 23, 2007 for the 9th TM has begun reviewing its Mannual Purdue Boilermaker curriculum. The goal is to Black Tie Dinner. Culminating an entire Henhance coursework to prepare year of planning, the event will feature an students for success in the hospitality and elegant dinner and entertainment, along tourism industries as well as in life. with special appearances from the Although the entire faculty will be culinary world. involved, a committee comprised of Rich Ghiselli, Joe Ismail, Sheryl Kline, Mick Besides balancing the books for the John Purdue Room and HTM Café, Bev Jones helps ensure that LaLopa, and John Rousselle each operation is fully-staffed each morning. (chairperson), with the help of Purdue curriculum experts, will lead the effort. “When I applied for the job, I thought it was more for accounting,” says Mrs. Since the semester began, the committee Jones, who also balances the books for has been reviewing material from the HTM Café and John Purdue Room. “I professional associations. “This have experience with that, but I also have information, along with input from 30 years of experience as a mom.” The alumni and industry friends and the maternal skills have served her well since curriculum of other leading hospitality she joined the department in 2003. programs, will be used to develop learning objectives and course content for Culinary artistry and expert customer service are “Bev followed Nancy Clerget, who held each emphasis area – lodging, hallmarks of the Boilermaker Black Tie Dinner. the position for 39 years. But she made it foodservice, and tourism – as well as the a seamless transition,” says Keith Molter, whole department,” Working alongside some of the world’s foodservice director and graduate says Prof. best chefs, student planners gain valuable instructor. “She does a lot for the students Rousselle. real-world experience. Funds raised and a lot for us. Whatever needs to be support student attendance at significant done, she does it.” A key component of the process is hospitality education events nationwide. A native of Naperville, Illinois, Mrs. alumni input. “We For reservations, contact Nona Schaler, Jones worked as a lighting sales are appealing to all 765-494-2756. More information is consultant until her husband, Patrick, alumni to give us available at www.purdueblacktie.com. retired and they moved to Indiana. (He the benefit of their John Rousselle

The Boilerplate: Department of Hospitality and Tourism Management 9 THE Current Issues BoilerBoilerplateplate FALL 2006 ARAMARK: A day in the life of two hospit At the University of Pennsylvania

By Ay-Chyi Angie Chang sure things were ready for the first events of the day. I shadowed the whole catering very morning I woke up in the process – from the time the client called apartment provided by to the last part of the process, billing. EARAMARK and went to work Many events took place during my time with individuals that were so kind to there, including a simple breakfast and an share their lives with me for 10 weeks. entire wedding ceremony and reception. Before embarking on my journey, I had preconceptions about the internship, but The third module was in a non-union my experiences were quite different. retail location. I enjoyed the different management styles there; everyone shared I had the opportunity to go through a different insights with me that increased series similar to “Pathways to my knowledge of the industry. I learned Leadership,” a program that newly hired how to perform payroll and inventory managers would go through. This tasks, post bills, and work with 8-Steps, program allowed me to rotate through the program that most ARAMARK various areas including residential dining, operations use. catering, retail in both union and non- union components, human resources, I started the business services side with meal plan coordinating, and accounting human resources, meal plan coordinating, and finance. Each module was equally During her ARAMARK internship, Angie Chang accounting, and finance. Human resources important and allowed me to use the interacted with such staff as Chef Leon. was an area I thought I would want to do, internship as a learning experience, but after seeing exactly what the job disadvantages of a union. It was rather than simply being another entails, I am not sure I would like to be in extremely hard for me to get used to the helping hand. this field. Dealing with employee work environment of union workers. It satisfaction issues was something I knew made me realize it is not always easy to In fact, not long after I arrived in I would have to do, but managing the motivate employees when they have been Philadelphia, I realized the internship was employees that were let go turned out to doing the same job for over 40 years. I exactly what I was looking for: an be harder than I had expected. gained the respect from more seasoned opportunity with a prestigious industry employees by getting to know each one of leader. The internship was outlined Next, I moved on to meal plan them on a personal level. carefully at our opening event, and coordinating. The function is not typically representatives from ARAMARK at every higher education location; it is Within this module, I performed duties in headquarters made sure that we received something special at the University of both the front and back of the house. the most out of the internship experience. Pennsylvania campus. A lot of work goes Because of the union, I was not allowed They made all of us feel comfortable, into coordinating meal plans, and I to touch anything in the back. Scheduling were receptive to any questions, and learned how much it takes to bring workers was difficult and confusing; provided all the interns with contact conferences and other groups to campus. certain union rankings had to work certain information. Communication with individuals is a hours. In the front of the house, I learned large component of meal coordinating. some dos and don’ts of management. My first module was in residential dining. This experience was completely different My time with ARAMARK was a The second module; catering, showed me from what I expected because it was a phenomenal learning experience and will how much planning goes into just one union property. Working at this location bring me closer to my goals. event. I came in around 7 a.m. to make made me realize the advantages and

10 The Boilerplate: Department of Hospitality and Tourism Management THE Current Issues BoilerBoilerplateplate FALL 2006 tality and tourism management interns At Baylor University

By Lori Brown event planning and execution. The more memorable events I experienced were y internship with ARAMARK with the Board of Regents, the and Baylor University Dining university’s governing body. MServices was one of the most valuable experiences I have had. I also trained in QuickHire. As a dining Previously, I had three years of hall coordinator, I learned how to experience with Purdue dining services. question applicants and how to choose the At Baylor, I gained the perspective of right person for the right job. I also Lori Brown interned in Texas for ARAMARK. various dining service management areas. screened candidates for positions. manager to several account locations. As Over ten weeks, I rotated through we helped create market plans, I realized Throughout the 10 weeks, I achieved all production, residential, retail, accounting, how important it was to visit each school the goals I’d set out for myself. Like me, marketing, and catering modules. Each and understand each client’s specific most of the ARAMARK interns have rotation allowed me to work with a needs. been performing daily floor tasks such as different manager with unique talents and bussing lines, prepping food, and door approaches to each situation. My favorite In the catering rotation, I performed some checking. Learning RFoC (Real Food on rotations were marketing and catering. In of a catering manager’s daily tasks, which Campus) and QuickHire are experiences marketing, I traveled with the program allowed me to see all that is involved in from which we all could benefit. Scottish Hotel School hosts HTM in Glasgow

n summer 2006, Sheryl Kline and The Scottish Hotel School was the John Rousselle led the largest group’s academic home. Students and Icontingent of HTM students ever in a faculty lived in housing at the University single study-abroad program. Fifteen of Strathclyde, located in the center of the HTM students, along with two foods and city. Along with enjoying the town’s nutrition students and one consumer Victorian architecture, students ventured sciences and retailing student, spent five on several side trips outside the city; one weeks in Glasgow, Scotland. Course of them was a four-day excursion to the offerings included international Isle of Orkney, a historically significant franchising, international resort island with ruins older than Stonehenge. management, and independent studies. All these experiences, of course, led to a Outdoor experiences were an essential part of “We spent every Monday through number of insights. “I learned to accept HTM students’ Scottish education last summer. Thursday taking classes,” explains Jon cultural differences,” says Christine Morris, HTM major. “We learned how Santo. “I am a better-rounded person these topics applied specifically to because of this experience.” of each day to enjoy life.” Scottish culture. We traveled to St. Andrews, Glenn Eagles, and some of Adds Travis Stegemoller, “Scottish And Stephanie Etters says, “It is easy to Scotland’s top resorts. Students cannot culture is so relaxed compared to the travel to other countries within the UK get these hands-on learning experiences American culture. They were great people once you are there. That makes the people from sitting in a classroom.” to be around because they took time out there more culturally aware.”

The Boilerplate: Department of Hospitality and Tourism Management 11 THE Alumni Update BoilerBoilerplateplate FALL 2006

Geoffrey Hume lives in West Palm Beach, Florida and is general manager for ‘39 ‘91 St. Andrews Club in Delray Beach. Melba Tooker Murphy is retired and Amy (Griffin) Lorentz is a clinical E-mail: [email protected] lives in Texas. She has spent time in technician for Theda Clark Hospital in Michigan, South America, and Arkansas, Neenah, Wisconsin and is pursuing an Jeromy Warriner is director of where she volunteered to establish a associate degree in nursing. She lives in operations for Walden Inn in Greencastle, recycling center in Newton County. nearby Appleton with her husband and Indiana. He lives in nearby Indianapolis. E-mail: [email protected] three sons. E-mail: [email protected] ‘98 ‘83 ‘93 Will and Sara ‘99 (Ausec) Glass live in Dawn D. Richardson is executive officer Susie Glennon Coxen is chief financial New Orleans, Louisiana. Mr. Glass is for Sigonella, a fleet and industrial supply officer with MSD Development - director of sales for Hilton New Orleans. center. She is a certified professional Thousand Oaks Golf Club, Grand Rapids, Mrs. Glass is a health educator/dietitian at logistician. E-mail: Michigan. She is married with a 7-year- Tulane University, where she is [email protected] old son. She and her husband hope to developing a wellness program for adopt a little girl soon. They live in Louisiana elementary school teachers. James “Roscoe” Townsend is owner of Hudsonville. E-mail: [email protected] E-mails: [email protected] Roscoe’s Tacos in Greenwood, Indiana. [email protected] He lives in Bargersville with his wife and children. He is selling Roscoe’s Shannon Christie Schiner is an account franchises in the Indianapolis area while ‘94 executive with Cheryl Andrews Market- operating a restaurant and a franchisee Kevin Clark is service director for Skyline Club in Indianapolis, Indiana. He ing Communications in South Gables, food processing plant. E-mail: Florida. She lives in nearby Coral Gables. [email protected] and his wife, Kim, live in nearby Fishers with their 3-year-old daughter. Their second child was due in October. E-mail: Nathan Weis lives in Cocoa Beach, [email protected] Florida and works in nearby Tampa as a ‘85 district manager-sales for Southern Wine Brian Tam lives in Georgia, where he and Spirits. owns and manages Tam’s Backstage restaurant. He also is a county ‘95 commissioner. He and his wife, Kelly, Kenson Dhanie is a realtor in Fort have children ages 8, 6, and 5. E-mail: Wayne, Indiana. He owns Worthington ‘00 Mansion bed and breakfast. Mallory (Muinzer) Foerg lives in [email protected] Lafayette, Indiana. Her daughter, Anna Chad Krockover is territory manager for Jayne, was born in January. U.S. Foodservice and lives in West ‘88 Lafayette, Indiana. He is a board member Anthony Nichols is a partner in for Big Brothers/Big Sisters of Wabash ‘01 Accenture in Atlanta, Georgia. E-mail: Valley. He will receive his MBA from Holly (Buol) Singleton is sales manager [email protected] Krannert in December. for Cooper Guest Lodge Hotel, Spa, and Conference Center in Dallas, Texas. She lives in a Dallas suburb. Mrs. Singleton ‘89 ‘96 has two stepchildren, Brittani, 10, and Angela (Phillips) Hawkins works for Melissa (Rhoton) Harlan lives in Brandon, 8. E-mail: [email protected] American Home Mortgage in Danville, Indiana and works in nearby Charlottesville, Virginia. She lives in Indianapolis as a reimbursement analyst. Ruckersville and has two daughters. She and her husband, James, have a son, ‘02 born in March 2006. Jennifer (Watterson) Hon is a manager for St. Elmo Steak House in Indianapolis, ‘90 Indiana. She married Steve Hon last Jill Sayers Goldsberry is director of ‘97 December. E-mail: [email protected] national sales for Carey Chicago- Kristal (Palmer) Heffley is an admi- Worldwide Chauffeured Services in Elk nistrative assistant for Verizon in Fort Ryan Kavanaugh has moved from New Grove Village, Illinois. E-mail: Wayne, Indiana, where she lives. She has York to Chicago, where he is general [email protected] a daughter, 12, and a son, 4. Mrs. Heffley manager for Bella Bacinos Restaurant. is in Toastmasters and is vice president of E-mail: [email protected] Women’s Association Verizon. E-mail: [email protected]

12 The Boilerplate: Department of Hospitality and Tourism Management THE Alumni Update BoilerBoilerplateplate FALL 2006 ‘03 ‘04 ‘05 Jocelyn (Johnson) McLeish is property John Hostetler, Jr. lives in Elmhurst, Leslie Knox lives in Phoenix, Arizona, manager/real estate/construction manager Illinois and works in nearby Chicago. He where she manages the Bistro & Bar. for Austin Building Services, Inc. in is front office manager for Marcus Tarpon Spring, Florida. She is a licensed Hotels/Four Points by Sheraton Chicago Justin A. Stewart is assistant general realtor and is working on a contractor’s Downtown. manager for Panera Bread in Lafayette, license. She lives in Clearwater. E-mail: Indiana. [email protected] Lora Mankey is a food service director for HDS Services. She and her husband, Amber Tully lives in Bluffton, South Jim Reder is kitchen manager/floor Andrew Morgan, live in Toledo, Ohio. Carolina and works in Hilton Head Island supervisor for Maggino’s Little Italy in as director of recreation for Marriott’s Cincinnati, Ohio. Barony Beach Club. Marriott gift for HTM building, continued

The department and its restaurants of the J. Willard and Alice S. Marriott hundreds of quality student interns and currently are located in Stone Hall. Foundation. hired numerous graduates who started as property assistant managers and Plans for the new facility include a “Purdue has a well-known and respected progressed to general managers and restaurant demonstration classroom that hospitality and tourism management senior leaders on the corporate will seat more than 100 students, several program, and this new facility will benefit staff.” new classrooms and laboratories, a career the students of that program, as well as center, a student services area, and the business, for years to come.” The hospitality and tourism management reception space. In addition, there will be department has an enrollment larger venues, as well as a central campus J.W. Marriott Jr. is also chairman of the of 620 undergraduates, 48 master’s location, more parking and expanded board and CEO of Marriott International, degree students and 14 doctoral areas for quantity food production to headquartered in Washington, D.C. The students. The department offers service the John Purdue Room and company employs 143,000 people and management education across the whole HTM Café. operates and franchises nearly 2,800 range of the hospitality industry, lodging properties in 67 countries under a including tourism, restaurant, “These department-run restaurants serve number of brands, some of which are hotel, club, resort, and travel. as training facilities for students and Marriott Hotels and Resorts, Renaissance eating and gathering places for Purdue Hotels and Resorts, Courtyard, Residence The Journal of Hospitality & Tourism faculty, staff, students, and community Inn, TownePlace Suites, SpringHill Education ranked the department’s members,” said Dennis Savaiano, dean of Suites, and Fairfield Inn. undergraduate program No. 1 nationally the College of Consumer and Family twice. One study surveyed 121 four-year Sciences, in which the department is Steve Bauman, Marriott International vice hospitality institutions in order to rank located. president of talent acquisition and human programs quantitatively based on five resources research, said Purdue graduates criteria: curriculum, faculty, student body, The $4 million gift will benefit the entire have contributed to Marriott resources, and fund-raising. The second hospitality industry by enhancing the International’s business success in many study was from survey data collected education Purdue students receive. capacities. from corporate recruiters for major hotel and restaurant companies. “The hospitality field needs well-trained “Purdue University is a role model in and dedicated professionals in order to educating young people for future The gifts are part of the Campaign for manage the growth that is forecast for the leadership in our industry,” he said. Purdue, which seeks to raise $1.5 billion. industry,” said J.W. Marriott Jr., a trustee “Over the years, Marriott has enjoyed To date, $1.433 billion has been raised.

The Boilerplate: Department of Hospitality and Tourism Management 13 THE Alumni Update BoilerBoilerplateplate FALL 2006 HTM alumni-entrepreneurs share Indiana

os Angeles, Covington, St. person, own marketing person, own Kerry Hotels in its in-flight travel films. Petersburg – hospitality and technology person,” says Mr. Flowers, The videos, which include managers’ Ltourism management entrepreneurs speaking on the phone from a Los interviews and clips of various properties, find their niches in various places on the Angeles home-turned-office, where his began airing in October. map. And yet, when we interviewed three three dogs roam in the back yard all day. alumni for this issue of The Boilerplate, “I’ve created a niche in the market that “Our brand is getting stronger,” Mr. we discovered common threads – Indiana allows my company to fill in for those Flowers says. “People ask me what my roots, strong family ties, and the positions.” five-year plan is – it’s to keep ahead of satisfaction that comes from following my company.” their own paths in competitive fields. After graduating from Purdue, Mr. Read on to discover what’s made these Flowers worked for Hyatt Hotels and grads from the 60s, 80s, and 90s Beverly Hills’ L’Ermitage Hotels before Bob Wright (BS ‘67) successful. heading on a European and African The Beef House backpacking adventure with $5,000 in his Covington, Indiana Kerry Flowers (BS ‘83) pocket. “I realized that if I could get www.beefhouserolls.com Kerry Hotels around the world for 18 months and still Los Angeles, California have money left when I came back, I www.kerryhotels.net could work for myself,” he says.

That was in the early 1990s, when Mr. Flowers began consulting with a single hotel in California. Today, with the help of vice president Jody Flowers (BS ‘88), his sister and business partner, the company has grown to 50 hotels worldwide in cities such as South Beach, Seattle, Mexico City, and Cape Town, South Africa. Three generations of Bob Wright’s family have been operating the Beef House since 1964.

“The word spreads and the business Kerry Flowers’ distinctive line of boutique hotels comes in,” says Mr. Flowers, whose exudes glamour and hip sophistication. Did you know that the famous Beef company’s branding is linked to both his House rolls were born in Stone Hall in the name and his personality. Posing on his 1960s? If you’re searching for somewhere hip Web site in well-appointed Kerry Hotels guest rooms and public spaces, he (along and glamorous to stay in LA, London, or Sitting at his desk just outside the main with his surroundings) exudes the San Juan, look no further than Kerry dining room of his restaurant in distinctive style that guests, corporate Flowers. As head of Kerry Hotels, a Covington, Indiana, owner Bob Wright partners, and travel agents expect from global representation company promoting shares a little-known anecdote about small chic hotels. “Independent properties independent hotels, he and his team Purdue University. “I was working at the have been a dream for me, because it’s promote upscale boutique facilities that home economics café,” says Mr. Wright, about who you are,” he says. “It means pamper guests with leather club chairs, recalling his days as a restaurant and hotel something you can’t get more than silk curtains, sculptured steel headboards, management student in the Department of one of.” and other luxuries. Home Economics, before a hospitality and tourism department was created. “It That’s probably why American Airlines is “Independent hotels don’t have the wasn’t so much the recipe, but the financial resources to have their own PR currently featuring the one-of-a-kind

14 The Boilerplate: Department of Hospitality and Tourism Management THE Alumni Update BoilerBoilerplateplate FALL 2006 roots, strong family ties, and satisfaction

technique that they taught me – how they good,” says Mr. Wright, “but the real vote population, the western coast holds less made the dough, rolled it out, and let the tally is the cash register.” As long as he appeal to brokers that specialize in mega rolls rise, then served them fresh.” and his family keep serving up tender yachts of 150 feet or more. Consequently, steaks and mouth-watering rolls, Mr. the western coast has fewer yacht Now, three decades later, his bakers roll Wright has little to worry about. competitors altogether, which has allowed out about six batches daily on weekdays NI’O Savage Brown Yachts to capture a and double that on weekends, using 100 large share of the 50- to 60-foot market. pounds of unbleached flour per batch. Kevin Brown (‘99) Once the rolls emerge from the oven, NI’O Savage Brown Yachts And because Mr. Brown and his brokers they’re served almost immediately. St. Petersburg, Florida serve as liaisons between buyers and “When you eat a roll here, it’s probably sellers, he has no inventory to maintain. www.yachtworld.com/savageyachts been baked in the last five to ten “It’s like when you’re selling or buying a minutes,” Mr. Wright explains. It’s one of house, and you’ve got a real estate agent the many ingredients to success of this to help you,” explains Mr. Brown, family business, which grew from a 100- speaking from a mobile phone en route to seat restaurant in the 1960s to a wood- a yachting excursion. “We are working and-glass complex serving up to 1,000 private owner to private owner.” between its two-level dining room and adjacent banquet facility. For yacht enthusiasts, the firm offers outright ownership, charters, and time- Mr. Wright’s father, a cattle farmer with a share purchases. “In the last few years penchant for cooking, established the there’s been an increase in what they call Beef House in 1964 after purchasing a yacht interval ownership,” he says. sandwich shop just two miles away from Kevin Brown brokers yachts, sells homes, and “There might be a $10 million yacht, but builds new houses for part-time Floridians. the restaurant’s current location. When there are 10 different yacht owners. It’s Mr. Wright graduated from Purdue, he popular because it allows someone who took over the business and expanded it can only afford a $1 million yacht to Kevin Brown grew up in landlocked exponentially. Today, his wife, Bonnie, purchase a $10 million yacht.” Indianapolis, but that didn’t keep him son Brad, and daughter Sarah Tanner all from earning his sea legs in the cool help operate the restaurant. Of course, anyone who buys a seven- waters of Lake Michigan and the Ohio figure vessel also wants a substantial River. And when his father retired to St. And today, as in decades past, reasonably place to anchor it. That’s why Mr. Brown Petersburg and purchased a yacht priced high-quality ingredients – like has obtained a realtor’s license and has business, the peninsula beckoned him. aged beef and locally grown produce – created a general contracting firm. “It’s keep the customers lining up outside the not uncommon for people to have Last year, Mr. Brown bought NI’O doors each night. Diners commute from primary homes in the Northeast, such as Savage Brown Yachts from his father. up to 50 miles away for an evening’s Connecticut or New York, and want a Now, he’s expanded his dealings to outing, and it’s not unusual for travelers second home to keep the yacht behind,” include real estate brokering and general on Interstate 74 to schedule a Beef House he says. contracting — all to accommodate part- feast en route from one part of the time Floridians searching for sunny Midwest to another. Naturally, brokering yachts and coastal places to live a few months each year. homes has given this water lover the Given its popularity, it’s not surprising perfect excuse for staking his own spot in Unlike the eastern coast of Florida, which that the restaurant has earned top rankings the sand. “I own a small fishing boat. I boasts deep waters, direct access to the from Midwest Living, the Indiana Beef live on the water,” Mr. Brown says. “I Bahamas, and a massive wealth Council, and the like. “That’s all fun and just can’t imagine not being by it.”

The Boilerplate: Department of Hospitality and Tourism Management 15 HTM Strategic Alliance Council THEBoilerBoilerplateplate Steve Bauman, Vice President, Richard M. Kelleher, Principal Talent Acquisition & HR Research Pyramid Advisors, Boston, MA Marriott International, Inc., Published semi-annually in the interest of Washington, DC John Lee, Director of College & External alumni and friends of the Department of Relations Hospitality and Tourism Management, Brad Cohen, Owner/Vice President Sodexho Services, Newark, DE Purdue University, Stone Hall, 700 W. Arni’s, Inc., Lafayette, IN Mickey Mills, Senior Vice President of State St., West Lafayette, Indiana 47907- Valerie Collins, SVP Chief Information Operations 2059. Officer Buca, Inc., Minneapolis, MN Darden Restaurants, Orlando, FL Dave Sibley, VP of Operations Telephone: (765) 494-4643 Keith Cullinan, Division President White Lodging, Carmel, IN Fax: (765) 494-0327 Compass Group North America, www.cfs.purdue.edu/HTM Rye Brook, NY Mark Smith, Vice President Daydots International, Fort Worth, TX James E. Dora, President and CEO Co-editors: Janet Bray General Hotels Corporation, Ex Officio Richard Ghiselli Indianapolis, IN Robert Bedell, President & CEO Gloria Mills Indianapolis Convention & Visitors Bill Edmundson, Principal Association, Indianapolis, IN Layout: Angie Roberts Tenacity, Inc., Chicago, IL Ray Kavanaugh, Professor and Head Steve Eustace, General Manager Department of Hospitality and Tourism Equipment Preference, Inc., Southlake, TX Management, Purdue University

Jim Howenstein, COO John Livengood, President and CEO Max & Erma’s, Columbus, OH Restaurant & Hospitality Association of Indiana, Indianapolis, IN Li Jianwei, Chairman Jinling Hotels & Resorts Corporation, John Sautter, Vice President for Housing Nanjing, China and Food Services Purdue University Kevan Johnston, President Performance Restaurant Source, LLC, Dennis Savaiano, Dean Arlington, TX College of Consumer and Family Sciences, Purdue University Gary Jones, Vice President Human Resources For further information on membership, Hilton Hotels Corporation, Memphis, TN contact the department at (765) 494-4643.

Department of Hospitality Non-profit Organization and Tourism Management U.S. Postage Purdue University PAID Stone Hall Purdue University 700 W. State St. West Lafayette, Indiana 47907-2059