Five Star E-Review
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FIVE STAR E-RREVIEW News for Alumni, Family, and Friends FALL 2006 ISSUE 5 Program Named Beneficiary of 7X7 “Oscar” Gala The publisher of San at the City Club on Monday, Puccini believes that “San Francisco magazine 7x7, Susie January 29, 2007. The awards will Francisco is about living out a dream, McCormick, and president of The honor and celebrate the best chefs and and the restaurant and bar buinsess Puccini Group and USF Hospitality restaurants in San Francisco. is one way of doing that”. This gala Advisory Board member, Bob Puccini, The event will feature a silent will celebrate those dreams. are launching a glitzy awards ceremo- auction that will benefit the ny that hopes to create a more visible Hospitality Industry Management and lively restaurant community Program, followed by the awards cere- For information contact: attracting local diners and out-of- mony. The winners of each category (415) 422-2581 towners to San Francisco. will be selected by diners, specifically Email: [email protected] The event will be a glamorous those who complete and return a bal- black-tie, invitation-only event held lot published in the pages of 7x7. 17th Annual Hospitality Industry Symposium “ Doing Well By Doing Good” Mark your calendar for the community and creating a busi- March! Look for the “Early Bird Wednesday, April 18, 2007! The ness model to be great instead of big. Registration” special for individuals Hospitality Industry Management It also defines success relating to a and groups of ten! Program will host the 17th Annual culture so people can be productive Hospitality Industry Symposium and and happy and how the organization 9th Annual Richard L. Swig is environmentally responsible. Some To learn more about corporate Leadership Luncheon at the executives believe that an organiza- sponsorship opportunities for this Westin St. Francis. The symposium tion can only do good by doing well. event, contact: (415) 422-2581 is the premier educational and net- This Symposium will explore Email: [email protected] working event of its kind in Northern another philosophy by doing good California. first can enable the company to do "Doing Well by Doing Good" well. Hospitality companies can cre- is a philosophy of business. Doing ate this duality within their organiza- well relates to quality of services and tional structure: doing well and doing INSIDE FIVE-STAR profit of the hospitality organization. good. 2-3 Program News Doing good could relate to giving to Invitations will be mailed in 4 Student News 5-6 Alumni www.usfca.edu/hospitality PROGRAM NEWS Mentorships: Are You “Mentor-Material”? by K.O. Odsather, Associate Director Are you in a place in your * After your Mentee has spent time Join us!! Be a Mentor!! career where you have a desire to with you, consider sponsor- "give back" in a meaningful way? ing them to attend conferences For details, contact K.O. at Would you like to share your expert- and/or related association meetings. [email protected] or call her at 415- ise with a student who thinks you are 422-6721! the luckiest person in the world to be doing what you do? Consider men- toring a student!! Hotel and Restaurant The Annual Hospitality Executive/Alumni Mentorship Foundation Honors Hospitality Program for Students is scheduled to take place during the January 2007 Winter Break. For one day, two Students at Annual Luncheon days or longer, students shadow an executive in their area of interest, sit in on meetings and get a first-hand look at what the industry is all about. All Hospitality Industry Management seniors who have com- pleted their 800-hour industry-relat- ed work experience requirement for graduation and all Hospitality Industry Management juniors who have completed at least 400 hours of work experience are eligible to apply. Students are selected to participate through an application and interview process. This year we are asking men- Scholarship Recipients (L to R): First Row: Kirstin Booher, Nicole Newman, torship sponsors to consider any or Amy Peterson, and Christine Brady. Second Row: Tom Costello, Dawn all of the following activities in which Mokuau, Patricia Smith, Marisa Heller, Debbie Ngai, Kala Stringert, Claudia to engage your Mentee: Gutierrez, Norma Jean Belenky, Paige Nakasuji, KO Odsather, and Dean Mike Duffy. * Personally give a tour of your property/business * Allow your Mentee to observe a On September 22, 2006, The Foundation awarded departmental meeting twenty-three hospitality majors and $140,000 in scholarships this aca- * Invite your Mentee to lunch minors were honored at the Hotel demic year to Hospitality students. * Give your Mentee the opportunity and Restaurant Foundation’s Fifty- Amy Peterson, senior and Club to shadow you for an afternoon Eighth Annual Scholarship Awards Managers Association of America * Discuss the latest company/ indus- Luncheon. The luncheon gives both (CMAA) president, received the try news with your Mentee donor and industry professionals the Hilda Watson Gifford Memorial * Discuss your concerns about the opportunity to meet future industry Award. It is presented to the out- industry with your Mentee leaders. standing applicant of the year. www.usfca.edu/hospitality PROGRAM NEWS Studying in One of Tourism’s Most Challenging Cities in the World! By Paige Nakasuji ('07) This summer two students, the fourth roll. When I presented Claudia Gutierrez and Paige the dish to my teacher he asked why Nakasuji attended Apicius, The there were only three soles. Culinary Institute of Florence in Embarrassed, I said, "Oops, I ate it. I Italy (ACIF). ACIF program offers a couldn't resist!" 9-week, intensive program of study in the areas of culinary, wine, and baking, including an internship working in a restaurant. Students may earn up to 12 credits that may be applied toward their require- Claudia hard at work in the ments at USF. chocolate shop. How were the classes? how we are able to communicate, Nakasuji: The teachers make the pro- work with one another and do our gram. There was not one person in job more effectively. the program that missed a class ! Your overall experience in A view of Osteria Pepo from the Florence? Could you share a classroom expe- streets of Florence. Nakasuji: Florence is beautiful, it is rience that was memorable. the perfect balance between the Nakasugi: One of the courses that I craziness of Rome, and the calmness enrolled in was a Traditional Italian Where did you complete your of Venice. One of my most memo- Cuisine culinary class. In one of the internship? rable experiences was being in classes, we made a Sogliole al succo Nakasuji: At Osteria Pepo. A small, Florence when Italy won the World di arancia amara. This is a fish dish family-orientated, local restaurant. Cup! served with an orange sauce tradi- Osteria Pepo serves traditional Italian tionally served with four rolls of sole food and is fully operated by two (I didn't know that). I plated the chefs, one dishwasher, and a dish will three rolls of sole, and ate manager. Working at Osteria Pepo was one of the best experiences I have had. It really helped affirm the type of restaurant and type of compa- ny I would like to work for in the future: small, family-oriented, and local. Seeing the bond between all the employees made me realize how important the relationships we have Nakasuji (Left) and Gutierrez with our managers and fellow (Center) with classmates celebrating Gutierrez and Nakasuji enjoy a dish employees are, and how it affects Italy’s victory over France in the prepared in their culinary class. World Cup Finals. www.usfca.edu/hospitality STUDENT NEWS CMAA Makes History at USF By Amy Peterson ('07), President of CMAA This semester marks an excit- focus for the semester will be build- ing new time for the University of San ing a strong membership base for the Francisco Club Managers Association years to come. We will start off the of America (CMAA) colony. At the semester with an exciting club tour next national CMAA board meeting, a of the St. Francis Yacht Club, a great vote will occur to change our status opportunity for our members to visit from colony to chapter. As a chapter, our first yacht club ever, and to expe- we will be the first CMAA student rience the great networking opportu- chapter in Northern California and nities that CMAA brings to students CMAA Members at a Club Tour become eligible as fully funded mem- at USF. bers of CMAA. Student chapters are February 23-27, 2007 marks attending seminars on club gover- eligible for CMAA World Conference the 80th CMAA World Conference nance, human and professional grants and to compete for the student on Club Management, and we hope resources, and management. chapter of the year award. to make a strong showing for our This upcoming year looks first attendance to the conference as For more information visit: to be our most exciting yet. Our a chapter. We are looking forward to www.usfca.edu/clubs/cmaa/ HMA Crosses the Bridge to Find a Cure By Marissa Heller ('07), Vice-President of HMA designated UCSF Foundation as the organization to receive the proceeds from the Walkathon. As an incentive to partici- pants, a plaque was donated by K.O. Odsather. The participant or team that raises the most money for cancer research will be recognized on the plaque. Following the walk, partici- pants enjoyed a reception catered and sponsored by Bon Appetit Management Co. in the Handlery Participants at the Marin side of the Golden Gate Bridge. Dining Room at the Lone Mountain campus. On April 23, 2006 students, Walkathon. alumni, advisory board members, fac- This event provides us an If you would like to receive informa- ulty, staff, family, and friends gath- opportunity to unite our community tion about next year’s Walkathon, ered together for the 6th Annual while raising money to help fund email HMA at “Cross the Bridge to Find a Cure” women's cancer research.