THINK lIKe - The School of Hospitality Business

Leader
WE ARE THE SCHOOL™
SUMMER 2013
GLOBAL
fiduciary
Real Estate
Finance
Operations
Information
Systems
Accounting
Relationships
Service
Human
Resources
Management
Marketing
STRATEGY
THINK like
the owner
Angelos J. and Betty Yeotis Vlahakis SIRC Scholarship
SUMMER 2013
This issue of The Leader
is made possible by
grants from The School
of Hospitality Business
Alumni Association and
the Director’s Fund.
The VISION
of The School of
Hospitality Business
is to be the recognized
leader in hospitality
business education,
research, and service.
The mission
of The School of
Hospitality Business
Alumni Association is to
provide active leadership
in support of the mission
of The School through
membership participation,
image enhancement, financial
commitment, and promotion
of synergies among students,
faculty, alumni, and friends.
From Hotel Training Course in 1927 to the School of Hotel, Restaurant
and Institutional Management in 1956 to The School of Hospitality
Business on October 5, 1995, our School has quite a history.
Though it has evolved and changed over the years from 1927 to 2013, some
things in our School have remained constant. WE ARE THE SCHOOL™.
WE have always included our student first, as well as faculty and staff, alumni,
and industry partners. WE all “own” The School and its mission; its role at
MSU and the Broad College; its effect on our industry; and of course, its future.
For 25 years, I have been honored to serve as The School’s director. I have also
been a member of an outstanding faculty, whose dedication and intelligence
are inspiring because they are unmatched. During these years, countless
students have come to MSU and shared their BIG dreams with me. And
then they return, sometimes years later, to talk about the even BIGGER
dreams they have realized in their lives and in the lives of others.
Together, all of us who “own” The School have had a hand in those dreams, and
in preparing the future: the students who are the next generation of hospitality
business leaders. In fact, my greatest joy as director has been my interaction
with those hardworking, curious, enthusiastic, and ambitious young people.
I have also been blessed to help develop a generation of School alumni and work
with graduates spanning many decades. My career has been most rewarding.
In August 2014, I will end my tenure as director after 26 years. I have chosen then
to spend a year in a research assignment as a member of a collaborative research
team with some of our faculty. But I am confident in the future, knowing that as
“owners” we all have a stake in the continued work of The School. Let us continue to
be mentors, role models, visiting leaders—sharing our “presence” with our students.
And let us continue to share our “presents,” as well, by providing annual giving,
funding for endowments, sponsorships, Destination Auction donations, and more.
Let us continue to think and act like the owners of this special School which was
established and operates to serve students: first, foremost, and always. Love them!
Here’s to the Future!
The School of
Hospitality Business
Broad College of Business
Michigan State University
645 N. Shaw Lane
Room 232 Eppley
East Lansing, MI 48824-1121
Dr. Ronald F. Cichy (BA ’72, MBA ’77)
Secretary/Treasurer, The School of Hospitality Business Alumni Association
Director and Professor, The School of Hospitality Business
Phone: (517) 353-9211
hospitalitybusiness.
broad.msu.edu
TABLE OF CONTENTS
MSU is an affirmative-action,
equal-opportunity employer.
The Legacy of
Ange Vlahakis
and his wife Betty
continues...
Think and Act
Like the Owners
New SIRC Scholarship................................................................. 1
MSU Distinguished Alumna 2012........................................ 3
Homecoming 2012.......................................................................... 4
Celebration of Leadership........................................................ 6
CAREER EXPO XXXIV................................................................. 10
Destination Auction 2013.......................................................... 12
Les Gourmets...................................................................................... 14
Annual Gathering of Leaders................................................. 16
Real Estate Investment Management............................. 19
Scholarships........................................................................................ 25
Students in the News................................................................... 30
Visiting Leaders................................................................................ 44
Faculty Leadership......................................................................... 48
Alumni News....................................................................................... 57
New endowment will assist students seeking and participating in required internships.
D
uring Homecoming weekend
2012, School Director
and Professor Ron Cichy
announced the establishment of
the Angelos J. and Betty Yeotis
Vlahakis SIRC Scholarship in The
School of Hospitality Business.
This new endowment will assist
students who are seeking and
participating in required internships.
At The School’s annual pre-game
Homecoming reception, with almost
100 returning alumni and faculty
and students in attendance, Dr.
Cichy spoke of the endowment
and three alumni, each of whom
were mentored by “Mr. V,” talked
about his influence in their lives.
In 1980, then-School Director Don Smith
suggested to Ange that he “consider
education.” Ange was anxious to spend
more time with his family—wife Betty and
children James and Angela. He sold the
restaurant in December and agreed to join
the HRI School the following fall, working
that first year for the princely sum of $0.
“I was able to bring the industry’s
perspective,” says Ange. He adopted
written objectives for both the interns
and their mentoring companies, and
he added follow-up evaluations. He
imposed tough standards on the students,
and with his trademark gentility,
insisted upon professionalism.
Ange team-taught the introductory course
with Director Smith; he was an effective
ambassador for the School in the wider
community; he later served as alumni
coordinator; and he supervised the
second CAREER EXPO. As it turned out,
he supervised all of the CAREER EXPOS
that followed for more than a decade. (In
2013, we’ll have CAREER EXPO XXXV!)
In the 1980s, Ange began to set up open
houses, allowing companies to come
and recruit throughout the year. One
of the School’s priorities by 1988, when
Dr. Ron Cichy became director, was
to provide a $1 million endowment for
the internship program, so ably led by
“Mr. MSU-HRIM,” Ange Vlahakis.
Importantly, “Professor V”
also began to direct the
School’s internship
program, taking
seriously Don
Smith’s desire to
turn it into the
nation’s best.
Ange Vlahakis (BA ’51), an alumnus
and restaurateur-turned-educator,
established the formal internship
program in what was then called
the School of Hotel, Restaurant
and Institutional Management
(HRI) and influenced a generation
of students who are now leaders
in the hospitality industry.
Ange began working in the family
restaurant, Jim’s Tiffany Place,
while still in junior high school
in the 1940s. He continued
to work there full-time after
graduating from the School of
HRI in 1951. In 1967 Ange took
over the business from his
father, Jim, and for 40 years
helped establish it as a Lansing
hospitality legend. Over those
years, he was a devoted alumnus of
the School, and served on the Alumni
Association’s Board of Directors.
Illustration by
Coach Don Smith,
School Director Emeritus
What had been known as the HRIM
internship office became the Student
and Industry Resource Center in 1991,
because, as Ange explained, “Internships
are only part of what we do here.” SIRC
was dedicated to students, alumni,
recruiters, and the whole hospitality
industry. The office arranged for
internships and permanent placements;
it printed and distributed a weekly
Job Alert Bulletin and set up interviews;
it provided aid to international and
minority students; it coordinated student
attendance at industry trade shows; it
coordinated visits by prospective students;
and it kept databases up-to-date.
The office continued to present the
fast-growing and effective CAREER
EXPO each fall, and it arranged for
company open houses, coordinating
the recruiters, students, and company
executives. SIRC also helped arrange
for the annual alumni receptions in
Chicago and New York and the Patriarchs’
annual visit on campus. Whew!
(continued on page 2)
1
Vlahakis Scholarship—a boost for student internships
(continued from page 1)
What it means to be
S•P•A•R•T•A•N•S
According to Dr. Bonnie...
S is for Students,
the reason we are.
They come to gain knowledge,
from near and from far.
They come to find Spirit,
that thing that’s inside,
That thing that makes us
swell with pride.
So the P stands for Pride,
it’s what we all feel
For each memory cherished
that is very real.
Of dorms, and of libraries,
of assignments galore
Of games, and of pep rallies,
of late nights and more.
1993 – Steve Thompson (BA ’87) and Beth Perry (BA ’88)
with Mr. V at his retirement dinner
2012 – Steve Thompson (BA ’87), Jeff White (BA ’87), and
Beth Perry (BA ’88) with Mr. V at Homecoming
The first A means the Arts,
from Wharton to Broad
Twelve years after returning to his
alma mater, after transforming the
internship program, and after touching
hundreds of students’ lives, Ange
retired in 1993. In honor of his service,
The School’s Alumni Association
presented Ange and Betty with a twoweek retirement vacation in Hawaii.
of duty.” Steve, general manager of
The Standard Club in Chicago, said
of Ange, “He combined elegance and
sophistication with responsibility and a
sincere care of the students. He expected
more of you than you did yourself, and
he showed you how to get there.”
That takes us all down a gentler road.
It is a testament to his dedication
and leadership that The School’s
SIRC is still serving The School
and the industry under his model
(though computers and the internet
have replaced Mr. V’s Rolodex!),
under the dynamic, capable, and
enthusiastic leadership of Mrs.
Authella Collins Hawks. And, it
should be noted, throughout the
years since its establishment, SIRC
has been staffed with hand-picked
School students who have carried
on a tremendous legacy. SIRC
now operates through a generous
$1+ million endowment for
operating costs.
Recently, alumni of The School
encouraged The School to create a
second endowment—in honor of Ange
and his wife, Betty—and many have
already contributed generously to it.
At the Homecoming reception, Alumna
Beth Perry (BA ’88) spoke emotionally
about Mr. V and his lasting interest
in and impact on her life. “He was a
second father to me,” she explained.
Alumni Steve Thompson (BA ’87)
and Jeff White (BA ’87) shared Beth’s
sentiments and noted Ange’s habit
of going “above and beyond the call
2
Now the executive director of The Ohio
State Faculty Club, Jeff originally planned
to attend Cornell—that is, until he
visited MSU and Ange greeted him and
his parents on a Saturday morning, took
them on a campus tour, and, through his
gracious hospitality, changed Jeff’s mind.
Jeff is glad he did! “It is because of the
internship program and the opportunities
provided to me by Mr. V and the entire
faculty and staff of the then HRIM
School that I consider myself to be a
successful club manager, restaurateur,
and family man today,” he said. “The
internship program for me was more
than getting a summer job and fulfilling
a requirement. Working in the internship
office and being mentored by Mr. V
exposed me to a whole world of recruiters
and companies, and I was given an
incomparable insight into my future.”
The School requires two separate
internship experiences for each
student, nearly all of whom fulfill the
requirements away from campus. “It
is so meaningful that an endowment
in honor of Ange and Betty will aid
students as they seek to fulfill the
internship requirement,” says Ron Cichy.
“Their legacy is firmly in place.”
Through music, and plays,
and dancing as well
Plus the culinary arts, I must tell.
The R gives us Research
to solve mankind’s woes
From cancer to hunger
to business it goes
Beyond what is now to what it can be
To transforms our lives,
that’s what Spartans see.
The T is for Teaching,
which, of course,
is our heart,
But it goes beyond books
to a much larger part
Learning for life is what we instill
Making it so true that Spartans Will.
The second
A means Alumni,
that’s me and that’s you
Michigan State University
Distinguished Alumna 2012
Dr. Bonnie Knutson
“...her stellar reputation in the hospitality academy
helps to sustain and build The School’s leadership
in hospitality business education...”
Homecoming week was extra
special for The School. In addition
to all the alumni who returned for
golf, board meetings, the parade,
and Homecoming reception
and game, there was another
important reason to celebrate.
Dr. Bonnie Knutson, professor
in The School and alumna of
Michigan State, was honored by the MSU Alumni
Association as a “Distinguished Alumna,” at the 2012
Grand Awards Gala on Thursday, October 11.
The award is given annually to select alumni “who
have distinguished themselves by obtaining the highest
level of professional accomplishments and who possess
the highest standards of integrity and character to
positively reflect and enhance the prestige of MSU.”
“Dr. Bonnie,” as she is known to students and alumni,
certainly qualifies. She is widely known as an authority
on emerging lifestyle trends, the customer experience,
brand positioning, and creative marketing strategies. She
works with organizations that want to understand and
take advantage of changing consumer demands. Her work
has been featured in publications such as The Wall Street
Journal, USA Today, and on CNN and NPR. She has authored
M3: Membership Marketing in the Millennium and is editor
emeritus of the Journal of Hospitality and Leisure Marketing.
With her wit and entertaining style, Dr. Bonnie captivates
students and audiences and is a frequent speaker at
seminars, workshops, and industry meetings in the U.S.
and internationally. She is the recipient of numerous
awards, including the Withrow Award for teaching and
research in MSU’s Broad College of Business and the
Golden Key Teaching Excellence Award for outstanding
instruction and dedication to students. In addition,
the Advertising Education Foundation has named Dr.
Knutson a National Scholar. And just last Spring, she
received MSU’s Distinguished Faculty Award.
Bonnie with her daughters and granddaughters, l to r:
Lauri, Alyssa, Bonnie, Haley, and Aimee
Sparty is part of the family!
Dr. Knutson is active in the community. As past president of
the Advisory Council for the Wharton Center for Performing
Arts at MSU and the MSU Alumni Association, she continues
to serve on both Boards. She also serves on the Board of the
Greater Lansing Convention & Visitors Bureau Foundation.
Accepting her award, Dr. Knutson displayed her creativity,
as well as her belief in distinctiveness of the Michigan State
experience. Spelling out the word S-P-A-R-T-A-N, she defined in
a poetic and moving way the essence of what it means to be one.
Indeed, Dr. Bonnie’s Spartan enthusiasm is infectious.
It even extends to her assignments. For years, she has
challenged her senior marketing students to come up with
creative ways to define “What it means to be a Spartan,”
an assignment none of them ever forget. She and her late
husband, Bob, another beloved Spartan fan, have hosted
legendary tailgates before home football games, and there is
probably more green in Dr. Bonnie’s closet than in anyone’s.
“We are blessed by Bonnie’s teaching, research, and service
in our School,” says Ron Cichy. “She is an excellent teacher,
and has touched hundreds of students in their lives and
careers; her stellar reputation in the hospitality academy
helps to sustain and build The School’s leadership in
hospitality business education; AND she’s a Distinguished
Alumna and Distinguished Faculty of MSU! What better role
model and inspiration could there be for our students?”
CONGRATULATIONS to Dr. Bonnie Knutson.
Coming back, giving back,
with faith so true
To Shadows in twilight
and ivy covered halls
To memories of silence as it falls.
N means the Nature,
its beauty abounds
40,000 plus trees are all around
Then there’s Beal Gardens,
the Red Cedar,
and our loveable ducks,
Even the smell of manure,
which really ----!
The final S is for Sparty,
so tall so pristine,
Now aren’t you all glad,
you’re not a Wolverine!
Rest in peace, Bob Knutson...
There aren’t too many people whose blood runs greener than
Dr. Bonnie’s. But perhaps one of those individuals whose ran
as green was the love of her life, her husband, Bob.
Bonnie’s constant companion was Bob. In fact, The School kept Bob
supplied with his favorite Spartan green School pen, which he carried
with him everywhere—at work or on the golf courses he loved so much.
Bob passed away on June 22, 2012, leaving a legacy of
humor, love, integrity, and a beautiful family. Bob had a very
successful career, becoming senior vice president of Wells
Fargo Advisors in Lansing, with friends too numerous to count.
Many alumni and students will never forget Bob coming to the after-parade
barbeque during Homecoming and sharing with colleagues and alumni what
his daughters, when they were little, called “Daddy juice.”
And in The School, Bob was one of “ours.” Even though Bob was an Illinois
graduate, he was a Spartan in his heart. Most alumni in The School thought
Bob had graduated from MSU. He and Dr. Bonnie came to every School event,
and over the years, her relationship with students, alumni and colleagues
became a shared one. They hosted legendary tailgates, and enjoyed
longstanding friendships with coaches, players, and staff members in MSU’s
Athletic Department. With her active involvement in MSU’s national Alumni
Association (she even served as chairperson), Wharton Center (where she
also served as chairperson), and the lives of students and graduates,
Bonnie and Bob met in high school, becoming a couple after being cast as
opposite leads in the musical Brigadoon. In the play, the couple gets married
and lives happily ever after, and for Bonnie and Bob, life imitated art. Bonnie
and Bob have two daughters, Lauri and Aimee, both of whom have beautiful
families of their own.
With wonderful memories, her close-knit family, and demanding yet rewarding
work schedule, Bonnie continues to be Spartan strong. After all, she says,
“It’s been the Spartan family that has gotten me through this time.”
3
MSU Homecoming 2012
strong connections Spartan Spirit
T
he theme for Homecoming at MSU in 2012 was
“Spartans Make History,” but for The School, it
could easily have been “Spartans have School Spirit.”
For The School, the festive weekend began on Thursday,
October 11, with a spirited round of golf for students and
alumni. That evening featured a faculty/alumni roundtable
discussing current topics in the industry and in faculty
research. In addition, at the MSU Alumni Association
Grand Awards Gala that evening, The School’s Dr.
Bonnie Knutson, also an MSU graduate, was named
an MSU Distinguished Alumna. (See page 3.)
Just down the hall in the Kellogg Center, a record number
of School alumni and students were kicking off The School’s
“Spartan Sponsors Mentor Program,” which pairs alumni
with students who have similar career interests in a yearlong mentoring relationship. “There were over 150 people
in the room, connecting with each other,” says School
Director Ron Cichy. “And
this is BEFORE Homecoming
weekend officially began!”
Spartan Spirit filled the
room as The School’s
Alumni Association Board
of Directors met on Friday
during a beautiful sun-filled
day of bright fall campus
colors just outside the
windows. A record number
of alumni returned—80, to
be precise. As usual, much
was accomplished during
the meeting, but most of all,
good feelings, reconnections,
and camaraderie were
the order of the day.
4
“...there is a
wonderful mix
of ‘senior’ alumni
and those who
have recently
graduated...really
great friendships,
all around.”
Billy Downs (BA ’88)
Board President
“Honestly, this is a group that
loves to be together,” explained
Board President Billy Downs
(BA ’88). “And, remarkably,
there is a wonderful mix of
‘senior’ alumni and those who
have recently graduated...really
great friendships, all around.”
During the board meeting, it
was announced that four young
Ron Cichy and Lena Loeffler
alumni—Luke Magnini (BA ’12),
Nate Redner (BA ’12), Mike Moriarty (BA ’11), and Brad
Johnson (BA ’11)—had established The Lena L. Loeffler
Emerging Leader Scholarship in honor of Lena Loeffler,
The School’s coordinator of alumni relations and
development, who was surprised and touched by
their kind and generous gesture. The first scholarship
recipient is Megan Geist (BA ’14), a very active member
of the HA board of directors who for the past two years
has assisted Lena.
Another happy presentation during the meeting was
to Lois Schroeder, secretary, who won the Alumni
Association’s Staff Award for 2012.
But the most Spartan Spirit was on display just a little
later, when dozens of students joined at least 80 alumni
and faculty to walk beside the Hospitality Association’s
float in the late afternoon Homecoming parade. The
float celebrated MSU history by depicting President Lou
Anna Simon, Earvin “Magic” Johnson, and benefactor
Eli Broad (all played by School students) in a “casino”
built with huge playing cards illustrated with the names
and companies of successful School alumni. It’s hard
to imagine, but the entire group stayed enthusiastic
through the entire parade route, singing the fight song
and shouting “Go Green, Go White” until the end. It
paid off. The judges were so impressed they named The
School’s float as the one with the “Best Spartan Spirit.”
The parade walkers weren’t done though. Afterward, the
students, faculty, and alumni gathered at Eppley Center for
the annual post-parade reception hosted by The School’s
Alumni Association and prepared by Mike Rice (BA ’91),
Chuck Day (BA ’91), and Allegra Johnson (BA ’91) with
her husband Stephan. Again, a record number attended
and enjoyed the homemade food, especially Mike Rice’s
World Famous Mac ’n Cheese, and the students enjoyed
winning donated prizes gathered by Jim McKillips (BA ’75).
Early the next morning, students in HB 485, led by Professor
of Culinary Business Allan Sherwin (BA ’64), prepared and
presented the most coveted (honest!) tailgate ticket around.
In the Riverside Room in Kellogg Center, it was standing
room only for an enthusiastic group of School alumni
and friends who gathered for delicious food and drinks,
prizes, and greetings from Drs. Lou Anna and Roy Simon.
Guests enjoyed the spirited fellowship and made-toorder omelets; Newberg with lobster, jumbo lump
crab, and shrimp; jasmine rice; house cured pastrami
salmon with wasabi, grilled chicken apple sausage;
maple glazed bacon; assorted bagels; cinnamon bread
pudding with warm rum crème anglaise; blintzes
with raspberry sauce; and wonderful connections.
“Homecoming weekend for our School is a whirlwind
three days,” says Ron Cichy. “And each event during
the weekend confirms the strong bonds that connect
our students, alumni, faculty, staff members, and
industry partners to each other and to MSU.”
g 2013
for Homecomin
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Visit our website for de
The HA float makers are becoming a legend: HA has won Best Float in 2003, 2010, and 2011.
It has won Best Spartan Spirit in 2002, 2004, 2005, 2008, and 2012! Winning in eight of the last
ten years...that’s quite a record!
5
CELEBRATION OF LEADERSHIP
Honoring Hospitality Leaders, Educating Students, Connecting Alumni
• Alumni Hall of Fame
inducts four
• Two Industry Leaders
of the Year honored
• A new endowment
is announced
• Sixty students participate
in professional development
opportunities
so much to celebrate...
Alumni Association Hall of Fame Class of Pacesetters Inducted
F
our new members of the
Alumni Association Hall
of Fame were inducted
at the annual Celebration of
Leadership in an elegant ceremony
at the Waldorf Astoria in New
York City on November 10, 2012.
Hans Desai
John Huckestein
Mary Roszel
Over 200 alumni, students, faculty
members, and supporters of The
School gathered to induct the
“Class of Pacesetters,” which
includes Hans Desai (BA ’79),
vice president of Xanterra Parks
& Resorts; John Huckestein
(MBA ’72), partner with Yang Kee
Noodle; Mary Roszel (BA ’88),
co-founder of BIGGBY Coffee;
and Jim Veil (BA ’73), hotelier
and distinguished alumnus. The
evening began with a welcome
from Waldorf General Manager
Eric O. Long, whose confidence
in graduates from The School is
highlighted by the six alumni in
executive positions within the
iconic hotel. (Three more Spartans
headed to the Waldorf in July 2013).
Introducing the honorees, School
Director Ron Cichy (BA ’72, MBA
’77) said, “Whether setting the
bar high in our nation’s national
parks; creating new and exciting
restaurant concepts; building a fastgrowing coffee franchise company;
or developing groundbreaking
hotel brands—each of our new
Jim Veil
6
Hall of Fame members has earned
our recognition. In addition to
career success and contributions
to our industry, they have
challenged our students with
their values and their lives.”
Hans Desai joined Xanterra Parks
& Resorts in 2004, and prior to that
spent 25 years in hotel management
with Fairmont Hotels, Hyatt,
Mandarin Oriental, HVS Hotel
Management, and Sheraton. With
Xanterra, he is responsible for
business development, operations,
and asset management for the
nation’s largest operator of parkbased hotels, restaurants, and
stores. With The School, Hans
serves on the Executive Board of
the Alumni Association, and he
has been very active in the Spartan
Sponsors Mentor Program for years.
to that company. “Get the most
out of your HB classes,” he said,
but become well-rounded, taking
classes in the humanities, English,
and history, as well. “Put your
heart into what you do, and don’t
forget your roots,” he concluded.
John Huckestein enrolled in MSU’s
MBA program after gaining valuable
hospitality business experience as
a club officer with Tripler Army
Medical Center Officers’ Open
Mess in Honolulu while serving
in the U.S. Army during the Vietnam
conflict. After leaving MSU, John
joined Burger King and then Long
John Silver’s, Inc. He later served
in several executive capacities
with Chi Chi’s, Inc., eventually
becoming senior vice president
of development during a period
of rapid growth for the company.
He then joined with partners in a
variety of successful franchises and
is currently a partner in Buckhead
Mountain Grill and Rocky’s Italian
Grill. John and one of his sons
have developed Yang Kee Noodle,
a fast casual concept serving Asian
stir fry dishes. John’s executive
and entrepreneurial skills are
inspirational for students who aspire
to careers in the restaurant industry.
John spoke gratefully of the
opportunities MSU provided in
setting him upon a very rewarding
career path. He noted that the
restaurant business takes hard
work and “giving everything
you have to make it happen.” He
acknowledged that the business
has been very good to him, as
have the supportive friends and
colleagues he has known through
the years. John recommended
that the students “spend time
on the floor” of restaurants they
manage—and he stressed, “you
have to be there on the weekends!”
Speaking to the 60 School students
who travelled from East Lansing
to New York for Celebration of
Leadership and the activities
surrounding the International Hotel,
Motel & Restaurant Show, Hans
recalled his days as a student with
fondness. He urged the students
to follow The School’s lead and
“think like the owner,” no matter
their position within a company. He
encouraged them to find a company
that shares their values, then take
responsibility for adding value
Mary Roszel’s story is an inspiration that
resonates with MSU students, because most
have spent their college careers attending
classes with coffee from a BIGGBY café in
hand. BIGGBY was co-founded by Mary and
fellow Spartan Bob Fish. The company was
named the “fastest-growing coffee retail
chain in the U.S.” by CNBC last year. Mary
moved to East Lansing with her two small
children to attend Lansing Community College
in 1974. Becoming a paralegal, she worked
for 13 years with the Michigan Supreme
Court until 1987, when she enrolled in what
was then known as the School of HRI.
Mary took a job at a local breakfast spot,
and, after graduating, built and managed
another. The first BIGGBY opened in March
1995, just across from the MSU campus.
The first franchise for BIGGBY was sold
in 1999. With numerous industry awards
and 160 stores and growing, the company
is known for outstanding customer service
and quality products. BIGGBY is a reallife and close-to-home example to the
students of effective entrepreneurship,
hard work, and perseverance.
Accepting her award, Mary told the students
to “do what you love.” She offered sage
advice as they progress in their careers:
“Be alert to opportunities.” She also
encouraged them to hone their “people
skills,” give back to their communities,
and “take care of yourselves.”
Jim Veil has more than 40 years of experience
and leadership in the hospitality industry
in a wide range of areas including hotel
operations, corporate, owner relations,
development, and pre-development. He has
worked with Fortune 500 companies in the
lodging and entertainment industries, multibrand lodging management organizations,
and startup hotel companies. His most recent
position was regional director of operations
for InterContinental Hotels in Baltimore and
Washington, DC, and as general manager
of the historic Willard InterContinental.
From 2004–2009, Jim served as president of
TWELVE Hotels & Residences, a boutique
hotel brand which he helped create. Before
that, Jim spent 18 very successful years with
The Ritz-Carlton Hotel Company, where
he was a senior executive and a member
of the corporate steering committee that
twice won the highly coveted Malcolm
Baldrige National Quality Award.
Jim reminded the students that they will
be “armed with a great degree” when they
graduate from The School. Relating a story
about the time he was “let go” on the very
first day of his first job with Disney (it all
got worked out, he explained!), he told
the students to be flexible, and work hard
toward their goals. “Success is what we
do every day, not in the future,” he said.
“Maintain a support system around you—
people who will serve as good mentors.”
The entire evening, including an elegant
reception following the award ceremony,
was a celebratory opportunity for the
nearly 250 alumni of The School, students,
faculty members, and friends and family
of the honorees. The students were able
to attend because of travel scholarships
sponsored by alumni and industry partners.
During their stay in New York, students
participated in a dozen professional
development experiences hosted by
various hotels, restaurants, and clubs—
and the alumni who help lead them.
Record-breaking generosity on the part
of corporate and individual sponsors in
honor of the evening’s honorees made the
Celebration of Leadership possible. “We
are fortunate to be able to recognize these
very special individuals, and are grateful to
our alumni and industry friends who have
given in their honor,” says Dr. Cichy.
Eric Long welcomes leaders.
7
CELEBRATION OF LEADERSHIP
Industry Leaders of the Year
Shah brothers
honor their
parents with an
MSU endowment
to help fund
leadership
experience for
students
Hersha Hospitality Trust CEO Jay H. Shah and President and COO
Neil H. Shah were honored as 2012 Industry Leaders of the Year at
Celebration of Leadership.
At the reception, the Shah brothers announced their commitment
to create an endowment at MSU, in the name of Hersha’s
co-founders, their parents, Hasu P. and Hersha H. Shah. The
endowment will annually fund a scholarship for a level II intern’s
housing expenses while he or she gains leadership experience
in New York City with a hotel managed by Hersha Hospitality
Management (HHM). The scholarship provides a way to give
back directly to parents and students who also strongly believe
in the importance of education.
Dr. Ron Cichy introduced the honorees. “Although Jay and Neil
have thrived at a collection of top universities, it’s the ‘hard-working
excellence’ in their lives and their companies that reflect our
Spartan spirit and values,” Cichy said. “They lead a family
business built on hard work, patience, creativity and skill. They
have displayed for our students the very best of entrepreneurial
spirit in hotel investment, development, and management.”
Jay and Neil Shah
The Hasu P. and
Hersha H. Shah
Endowment will
provide an annual
scholarship for a
level II intern’s
housing expenses
while he or she
gains leadership
experience in New
York City with a
hotel managed by
Hersha Hospitality
Management (HHM).
Speaking directly to the 60 students who traveled to
the historic Waldorf Astoria for Celebration of Leadership,
Jay acknowledged Hersha’s core value of education. “Persevere
in what you decide to pursue—goals sometimes take longer to
achieve and require more sacrifice than expected, but stick with it.
We joined the company with six limited service hotels in central
Pennsylvania. Today we have 64 hotels in the U.S. urban gateways
of New York, Boston, Philadelphia, Washington, Miami, and Los
Angeles,” he said. “Let honesty, communication, community,
personal growth, and achievement be the core values that serve
as your daily compass. Leave the world more interesting than
how you found it.”
Neil’s comments also inspired as he reminded the students
that the hospitality industry is an attractive growth sector in the
economy that provides opportunities for international exposure
without having to leave the United States. “This business allows
us to help ‘increase the pie’ and generate jobs,” he said. “Be
optimistic. Coming out of an economic downturn can strengthen
your foundation.”
Through the year, Neil and Jay demonstrated their support
for The School, following up with internship offers at several
of their hotels and providing packages for the annual
Destination Auction in February.
2012 Celebration of Leadership
S PON S OR S
CORPORATE
INDIVIDUAL
Diamond
Platinum
Hyatt Hotels Corporation
Hans Desai (BA ’79)
Reedy and Philip J. Hickey (BA ’77)
Platinum
Eastdil Secured
Marriott International
Gold
Robert W. Baird & Co., Inc.
Gaylord Entertainment Foundation
Hilton Worldwide
Hodges Ward Elliott
InterContinental Hotels Group
JMP Securities
Jones Lang LaSalle Hotels
M&T Bank
Starwood Hotels & Resorts Worldwide
Stradley Ronon
Silver
Bank of America Merrill Lynch
Goldman, Sachs & Co.
Hunton & Williams LLP
PepsiCo
Bronze
Avendra, LLC
The Brickman Group Ltd., LLC
Courtesy Products
Fidelity National Title Company
HD Supply
Heartland Fresh Baked Waffles
HREC
HVS
Kone, Inc.
Marx/Okubo
MLV & Co.
KPMG, LLP
Royal Cup Coffee
US Foods
VingCard Elsafe
Other
The School of Hospitality Business
Alumni Association
The School of Hospitality Business
Director’s Fund
The School of Hospitality Business
Hospitality Association (HA)
The School of Hospitality Business
Student & Industry Resource Center
(SIRC)
The Waldorf Astoria Hotel
Shah family
8
Gold
John L. Huckestein (MBA ’72)
Ramsey Mankarious (BA ’90)
Tricia and Tim Marvin (BA ’83)
Michael W. Murray (BA ’81)
John Theuer (BA ’83, MBA ’83)
Silver
James F. Anhut (MBA ’85)
Chad Bellville (BA ’95)
Richard D. Farrar (BA ’73)
Alumni Association officers who helped induct the new Hall of Famers, l to r: Marc Gordon (MBA ’73), Ken Weber (BA ’77), and Billy Downs (BA ’88)
Bronze
Matthew Anderson (BA ’09)
Susan Bachman (BA ’86)
Neil Barnhart (BA ’64, MBA ’65)
Jacob Best (BA ’59)
Cheryl and Dan Burdakin (BA ’81)
Marc Cassier (BA ’89)
Shelley G. and Dr. Ronald F. Cichy
(BA ’72, MBA ’77)
Rich Conti (MBA ’76)
Jay Dee Cutting (BA ’61)
Dan W. Darrow (MBA ’61)
Chuck Day (BA ’91)
Max Dobens (BA ’87)
Billy Downs (BA ’88)
John Flood (BA ’80)
Daniel A. Gennari (BA ’00)
Glenn Isaacs (BA ’87)
David T. Johnstone (BA ’79)
Andrew Kern (BA ’83)
J. Bruce Lange (BA ’78)
Thomas W. LaTour (BA ’66)
Kurt W. Lefler (BA ’88)
John G. Malone (BA ’82)
Kevin Maul (BA ’96)
Emmie and Jim McKillips (BA ’75)
Shelley MacMillan and Gary Decker
John Pharr (BA ’69)
Lori Schafer and Bob Pierce (BA ’83)
Stacy Ragland
Nate Sahn (BA ’97)
Zoe P. Slagle (BA ’59, MA ’64)
Kristin St. Marie (BA ’87, MS ’99)
Tom and Julie Tkach (BA ’94, MS ’05)
Richard Vogt (BA ’85)
Lou Weckstein (BA ’58)
Blair Wills (BA ’02)
Other
Nadia Lanni (BA ’11)
Ray Garritz, banquet manager and adopted Spartan(!),
with Ron Cichy
Hospitality Association students at Celebration of Leadership
Also in New York in November, l to r: Ken Hill (BA ’56), Fred Tibbitts, and Ron Cichy at the Fred Tibbitts Association dinner honoring the 2012
recipients of the FTA Hospitality Awards for Excellence
9
career expo XXXIV
Keeping School Graduates Competitive
managers. In addition, ARAMARK
has been actively involved in the life
of The School, with Nicole frequently
speaking in classes and participating
in CAREER EXPO, and influencing top
ARAMARK executives to do the same.
ARAMARK supports industry-related
clubs within The School, and has
attracted School graduates for decades.
Spartans can be found at every level
and in nearly every company location.
Chris Hackem, of course, is one of those
Spartans. She currently leads a team that
manages dining, facility and stadium
and arena services for more than 600
colleges and universities throughout
North America. Her team also handles
food nutrition, facilities management, and
other support services for more than 500
K-12 school districts in the United States.
Keynote speaker Chris Hackem (BA ’77) chats with EXPO students.
S
ixty one hospitality companies
and 130 recruiters came to
campus last November to
participate in CAREER EXPO XXXIV.
“We counted 691 interviews conducted
the day after the career fair,” explained
Mrs. Authella Collins Hawks, director
of The School’s Student and Industry
Resource Center which organizes
the annual event through a studentled CAREER EXPO Executive Board.
Meghan Clark (BA ’13) was CEO.
CAREER EXPO featured an entire
day of eleven different professional
development programs delivered
by over 40 alumni and industry
partners at the Kellogg Hotel and
Conference Center on Tuesday,
November 6, followed by an evening
career fair in the Big Ten Rooms. The
next day, the companies conducted
interviews in the Huntington Club at
Spartan Stadium for students seeking
internships and permanent positions.
Also during CAREER EXPO each
year, The School selects its Industry
Partner of the Year, which for
2012 was ARAMARK, a leader in
professional services, providing
award-winning food services,
facilities management, and uniform
and career apparel to health care
institutions, universities, school
districts, stadiums and arenas, and
businesses around the world. In 2012,
FORTUNE magazine again recognized
ARAMARK on its list of “World’s
Most Admired Companies,” and
the Ethisphere Institute honored
ARAMARK as one of the “World’s
Most Ethical Companies.”
Headquartered in Philadelphia,
ARAMARK employs approximately
250,000 individuals who serve
clients in 22 countries.
The keynote speaker on Tuesday was
ARAMARK’s Chief Operating Officer
for Education Chris Hackem, who
graduated from The School in 1977.
“We were so pleased to honor ARAMARK
this year,” says Meghan. “Recruiter
Nicole Wormley takes a personal interest
in our students, and she works hard
to place them within the company in
places where they can succeed.” Indeed,
ARAMARK’s mentoring system involves
weekly contact with the students’
Chris began her career as a management
trainee with ARAMARK. She served as
catering director, assistant food service
director, and an operations manager
before moving into senior leadership
roles in business services, facilities
services, and higher education.
In 2010, Chris was recognized by the
Profiles in Diversity Journal magazine as a
“Woman Worth Watching.” She was
inducted in The School of Hospitality
Business’s Alumni Association Hall of
Fame Class of Originators in 2000.
“We thank Chris and ARAMARK for
being important partners for our School,”
says Dr. Ron Cichy. “Our students are
fortunate to be able to participate in
CAREER EXPO and have access to leaders
such as Chris and ARAMARK.”
CAREER EXPO XXXIV Student Executive Board (with Authella Collins Hawks, Chris Hackem, and Ron Cichy)
Student Executive Board Members
Executive Director
Meghan Clark (BA ’13)
Industry Registration
Patricia Anton (BA ’13) and Kelly Mackie (BA ’15)
FINANCE
Melissa Witnik (BA ’13)
Professional Development Programs
Kristina Covell (BA ’13) and Allie Kubek (BA ’15)
Marketing
Lauren McLaughlin (BA ’13), Madeline Pappas (BA ’15),
and Andrea Jenkins (BA ’14)
Student Registration
Michael Ostas (BA ’13) and Nora Smart (BA ’13)
Corporate Ambassadors
Amanda Rhode (BA ’13) and Allison Langley (BA ’14)
Data Analysis
Xuetong Qi (Sharon) (BA ’13)
SIRC Liaison
Jessica Munoz (BA ’14)
Companies from every segment come each year to the day-long
professional development programs and evening career fair.
Mark your calendars for CAREER EXPO XXXV!
November 5, 2013
10
11
22nd annual ALUMNI ASSOCIATION/HOSPITALITY BUSINESS ASSOCIATION auction
Destination Auction 2013
Record Results Coast to Coast!
A
fter 22 years, there could be some coasting.
Some “autopilot” lack of energy. But not in
The School of Hospitality Business at MSU!
At the 22nd annual Destination Auction: Coast to Coast
on Saturday, February 9, (produced by The School’s student
Hospitality Association and Alumni Association), the
freshest kind of energy, organization, and effort lifted
the annual event to its highest level of fundraising ever.
Auction CEO Caiti Darish (BA ’14) led a dedicated executive
board of inexperienced student volunteers who were
transformed over the course of a year into leaders—managing
the human resources, financials, marketing, fundraising, and
event planning activities required to present a silent and
live auction that broke previous gross income records.
“A percentage of our net income is donated to the Junior League
of Lansing and to the MSU FCU Institute for Arts and Creativity
at the Wharton Center,” explains Caiti. “We are so pleased to
live out the idea that ‘by doing good, we will do well.’” In fact,
the fun began early for members of the Junior League, who were
treated to a special reception in The School’s Culinary Business
Learning Lab just prior to the Destination Auction, which filled
the Big Ten Rooms at the Kellogg Hotel and Conference Center.
Auction CEO Caiti Darish (BA ’14), far right, and her family
“The market value of all of donated items
totaled over $173,000—a record!”
Chuck Day (BA ’91)
But the students are careful to
point out that their success had
much to do with the alumni who
stood behind them, providing the
extraordinary auction packages and
items; advising every phase of the
event; and bidding high and often
so the Coast to Coast results soared.
“It’s a team effort,” explains Chuck Day (BA ’91),
Auction adviser. “Alumni and industry friends really
came through with outstanding vacation, restaurant,
athletic event, and golf club packages. The market value
of all of the donated items totaled $173,006—a record.”
This is what makes The School’s Auction so unique.
Bidders bought vacation getaways from Puerto Rico to
Florence, Italy, and from Boyne Mountain to Palm Springs.
And the Silent Auction offered in-home wine tasting,
tickets to museums, and priceless Disney collectibles.
The Auction is also a community event, drawing guests
from MSU faculty and staff, School alumni, and residents
of the Mid-Michigan region who look forward every year
to the great deals. This year, as in the past, alumni and
School friends from Atlanta, Chicago, and Denver were
able to participate in remote bidding, connected to students
on cell phones and lending their support from afar. Dan
Burdakin (BA ’81) in Atlanta said afterward, “It was GREAT
to see so many happy Spartans together having fun and
building camaraderie. Really, MSU is sooooo special, and
the work all of the students do is sooooo great that I want
them to know they are giving a gift...a gift to alumni and
a gift to future Spartans. A gift of fellowship. Please know
that in my 53+ years I know of no school that has anything
even close to what we did tonight. Be proud, Spartans!”
Allegra Johnson (BA ’91), who helped engineer the
Atlanta gathering, agreed with Dan, saying, “We really
do have something special. The Bond & The Dedication
between The Alumni and The Students is what will always
differentiate us as The School. No other school can duplicate
or fabricate something this amazing. Go Green!!!!”
DESTINATION Auction
2013 Executive Board:
L to r: Matthew Anderson, Jamie Lyon, Dean Rainey
Auction Adviser and School Director Ron Cichy
recognizes that each year for 22 years, something very
special has happened. “Yes, Auction raises critical funds
for our students and our charities. Yes, the students have
a chance to build relationships with our alumni and
industry partners. And yes, the community is treated to
great packages and great prices. But behind the scenes,
special Spartan students—all volunteers—spend a year
learning about themselves and all they can accomplish.
That is what the Auction is really all about.”
MARK YOUR CALENDAR!
Join us for The School’s
23rd Destination Auction:
Sweet Escapes!
Saturday, February 8, 2014
Chief Executive Officer
Caiti Darish (BA ’14)
Chief Operating Officer
Ariel Lessens (BA ’14)
Chief Financial Officer
David Baldwin (BA ’13)
Directors of Live and Silent
Shelby Chessman (BA ’14) and Vicky Fang (BA ’14)
Director of Remote
Arielle Hastios (BA ’13)
Director of Remote Marketing
Patty Anton (BA ’13)
Director of Marketing
Kayli Delamielleure (BA ‘13)
Director of Solicitations
Blair Pitcair (BA ’14)
Catalog
Melissa Witnik (BA ’13)
Director of Human Resources
Anne-Marie Khoury (BA ’14)
Director of Food & Beverage
Amanda Rhode (BA ’13)
Director of Technology
Shamus Cook (BA ’14)
THANK YOU for hosting remote bidding sites:
• Dan Burdakin (BA ’81) and Allegra Johnson (BA ’91) – Atlanta
• Steve Thompson (BA ’87) and Laurel Smith (BA ’12) – Chicago
• Michael Moriarty (BA ’11) – Denver
12
The Bond & The Dedication between
The Alumni and The Students is what
will always differentiate us as The School.
No other school can duplicate or fabricate
something this amazing. Go Green!!!!”
Director of Event Design
Maggie Mai (BA ’14)
Allegra Johnson (BA ’91)
13
Les gourmets 2013
the big easy
A Stroll Through
T
he cuisine, music, and décor
of the Big Easy delighted nearly
250 guests of The School on
Saturday, April 6 at the annual Les
Gourmets reception and dinner in the
Big Ten Rooms at Kellogg Hotel and
Conference Center.
The event, which sold out even
before tickets were advertised, was
planned and prepared by students
on a 43-person Les Gourmets executive
board that manages every detail of
the elegant extravaganza.
fried oysters; and a featured drink
specialty: the Hurricane!
With the entertainment and foods
reminiscent of French Quarter
restaurants such as Café du Monde,
Bourbon House, and Mother’s
Restaurant, diners felt as though they
were strolling down Bourbon Street.
After the guests paraded into the
dinner, School Director Ron Cichy
welcomed those gathered, noting
Les Gourmets’ 62-year history and
tradition of excellence. Les Gourmets
2007 CEO Joseph Yasso (BA ’07),
The group’s adviser, Professor of
national learning and development
Culinary Business Chef Allan Sherwin
manager at PricewaterhouseCoopers,
(BA ’64), was effusive in his praise of
delivered the invocation. This year’s
the students’ efforts and abilities.
CEO Meg Lutton (BA ’13) and CFO
“This is their moment to shine,” he
Lily Shoup (BA ’13) acknowledged
said, “and they did a wonderful job.”
the year-long work of the
Faculty and staff of
executive board and the
The School, alumni,
nearly 100 student volunteers
2013 Chef Robert H.
industry partners,
who helped prepare and
Nelson Les Gourmets
and many, many
serve the six delicious dinner
of the students’
Scholarship Winners
courses: pan-seared redfish
family members all
cake; mixed baby greens
Hallie St. Marie (BA ’14)
enjoyed a reception
with Creole French dressing
Alexa Maser (BA ’14)
featuring New
and parmesan crisps; sautéed
Alyssa Haney (BA ’14)
Orleans favorites
shrimp and grits; Satsuma
such as oyster
Caiti Darish (BA ’14)
sorbet intermezzo; grilled
shooters with black
tornadoes of beef with a
pepper vodka; a
pepper cream bourbon
fresh jumbo shrimp
glaze; oven roasted fingerling potatoes
ice display with cocktail and remoulade
and braised greens; and diced pork
sauces; po’boys cut to order; mini
belly—all followed by a dessert of
muffaletas of serrano ham, olive salad,
bread pudding and brandy sauce,
and genoa salami; gumbo; jambalaya;
bananas foster, and pecan cookies.
14
Each entrée was paired with an
appropriately matched wine or beer—
and everything was unique,
mouth-watering, and evocative
of New Orleans’ best restaurants.
board, as well as a recipe book of
the evening’s best menu items and
a specially-created New Orleans
spice and seasoning mix for use
at home.
Throughout the evening, the sounds
of Benjamin Hall provided the famous
New Orleans jazz, prompting a few
brave guests to get up and dance!
One of the alumni guests was also
one of the directors of the original
Les Gourmets dinner dance in 1956.
She wrote to the students this
year, “The food was delicious and
beautiful; the service, friendly and
efficient; the band, great fun and
outstanding; the decorations make
us feel like we were really there;
your organization was phenomenal
and your favors will continue to
remind us of the fabulous time we
had!! Congratulations on a job well
done and thank you for making
The School continue to be great.”
Les Gourmets is not just about great
food and entertainment, however.
The evening also recognizes that
hundreds of students in The School
earned more than $274,000 in
scholarships this academic year.
And the Scholarship Committee—
Drs. JaeMin Cha, SeungHyun Kim,
and Assistant Director of Undergraduate
Programs Jeff Yingling—presented four
of those students with the traditional
Chef Robert H. Nelson Les Gourmets
scholarships, surprising the winners
and their families. Hallie St. Marie
(BA ’14), Alexa Maser (BA ’14), Alyssa
Haney (BA ’14), and Caiti Darish
(BA ’14) were this year’s winners.
Culinary Coordinator Chef Rick
Brown and Professor Sherwin lead the
students’ Les Gourmets experience, and
we thank the numerous guest chefs
who volunteer their time and talent
each year. They, as well as the entire
Les Gourmets executive board, received
thanks and a standing ovation from
guests, who were then treated to
a “thank you” video produced by the
This high praise came from Hall
of Fame Member and Alumni
Association Executive Board
Member Zoe Peckman Slagle
(BA ’59), who knows a thing or
two about quality hospitality!
MARK YOUR CALENDAR!
Les Gourmets
Les Gourmets
Chief Executive Officer
Meg Lutton (BA ’13)
Chief Financial Officer
Lily Shoup (BA ’13)
Assistant Executive Director
Taylor Nichols (BA ’13)
Front of House Directors
Corinne Wysocki (BA ’13)
Rebecca Rose (BA ’13)
Bradley Peterson (BA ’13)
Heart of House Director
Caiti Darish (BA ’14)
Heart of House Assistant Directors
Joaquin de la Cerda (BA ’15)
Hallie St. Marie (BA ’15)
Donations Director
Nora Smart (BA ’13)
Donations Assistant Director
Sarra Serhane (BA ’15)
Marketing Director
Jordan Starring (BA ’13)
Marketing Assistant Director
Jane Kim (BA ’13)
Human Resources Director
Kathryn Kota (BA ’13)
Human Resources Assistant Director
Rachel Geer (BA ’13)
Reception Director
Aly Haney (BA ’14)
Reception Assistant Director
Lauren Miller (BA ’13)
Arts and Entertainment Directors
Kayli Delamielleure (BA ’13)
Jessica Nabozny (BA ’13) )
Bell’s Brewery
Executive Board
Donors
L. Mawby
Northern Lakes Seafood
Sysco Food Service
MSU Student Organic Farm
Setas Produce
Country Fresh
Wolff Group
Abraham & Sons
Breadsmith of Okemos
Michigan State Food Stores
Les Gourmets
Guest Chefs
Alexandra Clark (BA ’09)
Michael Clyne
Sean Curry
Kyle Fouch
Jason Keusch
Patrick Merz
Scott Miller
Joseph Nader
Carl Peabody
Kelly Robey
Gerhard Steiner
Jason Strotheide
Rob Trufant
Matt Wilson
Saturday, April 5, 2014
Bob Zehnder
15
2013 annual gathering of leaders
The School Honors Alumni Leaders
2013 Annual Gathering of Leaders attendees
Lauren Jones (BA ’10), Chris Durso (BA ’82),
and Mary Winslow (BA ’91)
F
our hospitality industry leaders were honored by the
Alumni Association of The School at Annual Gathering
of Leaders on Monday, May 20, at The Drake Hotel in
Chicago. Joel Halperin (BA ’07), general manager of Hillstone
Restaurant – Midtown, and Jeremy Mourey (BA ’00), corporate
operations director and principal at Premiere Food Service,
Inc., were named Emerging Alumni Leaders of the Year. Randy
Smith, owner and co-founder of Smith Travel Research, was
named Honorary Alumnus of the Year. And Steve Wagenheim
(BA ’77), president and founder of Granite City Food & Brewery,
was honored as Alumnus of the Year. The event coincided
with the annual National Restaurant Association Show.
Joel is a familiar face to School students who travel to New York
each year for The School’s Celebration of Leadership during the
International Hotel/Motel & Restaurant Show and The School’s
Celebration of Leadership at the Waldorf Astoria. He annually
provides a site tour and lunch for them at Hillstone Restaurant
– Midtown, a high-volume, quality-driven restaurant. Joel is
one of the youngest general managers in the entire Hillstone
company and he is one of only three of Hillstone’s general
managers with the responsibility for training and developing
new management for positions at over 50 locations. Joel mentors
students who aspire to careers in the restaurant industry,
providing guidance and counsel throughout the years.
Joel Halperin
Thanking his wife, Michelle, for
“moving five times to five states”
before they settled in New York,
Joel remembered his first hospitality
experience working at a snack stand
shaped like a peanut butter and
jelly sandwich with his siblings.
He said working with people isn’t
always easy, but it is always
entertaining. “Don’t worry about
the distant future,” he told students.
“Think primarily about today.”
“I couldn’t have chosen a better School or a better company,”
he concluded.
16
Andrea Jenkins (BA ’14), Dan Darrow (MBA ’61),
and Authella Collins Hawks
Jeremy Mourey is corporate operations director and principal
at Premiere Food Service, Inc., established by his father,
Larry, and mother, Lori, in 1992. Jeremy has earned his
position with continual education, hard work, and stellar
performance. After earning his degree from The School, Jeremy
completed the Dale Carnegie Leadership Training Course
and the Sales Advantage Training Course, helping to build
a successful, shared vision at Premiere Food Service, Inc.
Students in The School are fortunate that Premiere Food
Service, Inc. is located in close-by Williamston, MI, so
Jeremy can often be on campus. He frequently speaks in
classes and has served on numerous panels; he has provided
site tours for our students, a tangible way to understand
the corporate foodservice segment; and he has mentored
and assisted our student leaders who have completed the
Dale Carnegie Leadership Training Course. Jeremy is an
example of a family business leader who puts others first and
understands how to be a mentor for The School’s students.
Realizing that the
industry is a “people
business,” Jeremy gave
three pieces of advice
to the students for
improving relationships.
“Become likeable,”
he said. “Smile, use
names, listen, and do
the simple things.” He
added, “Be respected:
Jeremy Mourey
don’t argue, don’t
seek credit, and always forgive.” Finally, once the first
two things are in place, he said, “become trusted.”
Jeremy thanked his family and close friends, and
The School’s Alumni Association.
Honorary Alumnus of the Year Randy Smith is a pioneer
in the field of business analytics for hotels. He led the
way in creating this discipline, reporting the metrics, and
establishing a reliable source of information which did
not exist before Smith Travel Research, now the leading
authority on current trends in occupancy, room rate,
Beth Perry (BA ’88), Houston Striggow, (BA ’75),
and Kevin Brown (BA ’77)
Karin Ward (BA ’08), Alex Ward, Sabrina St. Peter (BA ’07), Lauren Brown,
Jackie Collins (BA ’07), and Paul Brown (BA ’09)
and supply/demand data for the global lodging industry.
Under Randy’s leadership, STR is a go-to source of data for
Hotel Management, Hotel Business, The Wall Street Journal, and the
New York Times. In fact, STR is the official source of lodging
statistics for over 300 convention and visitors bureaus,
state tourism departments, and government entities.
Randy Smith
Randy described how he got his
start in 1970 as a payroll clerk in a
hotel, then went to Orlando after
graduating and began surveying
about 300 hotels. He and his wife
quit their jobs to establish STR,
and now they process data on
over 40,000 hotels. The key for
their success? “Surround yourself
with smart people,” he said.
Alumnus of the Year Steve Wagenheim is a creative
entrepreneur who graduated from The School then earned
a degree from the Culinary Institute of America. With that
perfect blend of business and food knowledge, Steve began
a very successful career primarily in the restaurant industry.
Steve is president and founder of Granite City Food &
Brewery, based in Minnesota, a 29-unit chain known
for its fresh food and on-site brewery—and the unique
patented brewing process called fermentus interruptus.
Prior to founding Granite City, Steve was at the forefront
of the expansion and operations of Champps Americana
restaurants as the co-developer of the concept and
the company’s first executive officer. As CEO and
Director of Champps Development Group, Inc., Steve
merged the company with DAKA International, sold
his interest, and formed New Brighton Ventures, Inc.
Early in his career, Steve was a principal of the Leisure
Time Industries practice for Laventhol & Horwath.
Actively involved in The School’s Alumni Association,
Steve comes to campus to excite the students, and they
feel very fortunate to be able to learn from someone with
such varied experience in and passion for the industry.
Brittany Friddell (BA ’12), Luke Magnini (BA ’12),
and Alex Clark (BA ’09)
Steve talked about the
value of his experience
at MSU, where he said
The School was the
leader then and is still
today. “I learned my
craft at MSU,” he
proclaimed. Steve talked
to the students about
passion, asking them,
“In your heart, do you
have the desire to take
Steve Wagenheim
care of customers?”
He continued, “Be professional, be passionate. And
remember the saying, ‘Nobody remembers what you
said, nobody remembers what you did. They only
remember how you made them feel.’”
Dr. Ron Cichy (BA ’72, MBA ’77) introduced the honorees
to the over 150 alumni, faculty members, industry
friends, and students in attendance. He acknowledged
their contributions to the hospitality industry and to
The School’s efforts to inspire and develop the industry’s
future leaders. Last year’s Alumni Association President
and brand-new Chairman Billy Downs (BA ’88) and
incoming President Bruce Lange (BA ’78) were on hand
to congratulate the honorees, as were distinguished
Alumni Association Chairmen Emeriti Dan Burdakin
(BA ’81) and John Theuer (BA ’83, MBA ’83).
“The whole evening was very meaningful,” says Dr. Cichy.
“Our alumni enjoy being with each other and getting know
our students. Annual Gathering of Leaders during the
NRA Show is something we all look forward to each year.”
And the event was made even more special by the
appearance of School Alumnus and Hall of Fame
Member Phil Hickey (BA ’77), chairman of the NRA,
and his wife, Reedy. “There is no greater friend to his
alma mater than Phil Hickey,” says Dr. Cichy. We are
proud he is one of our alumni, and were honored to have
him and Reedy as our guests.”
17
2013 annual gathering of leaders SPONSORS
Real Estate Investment Management specialization at The School
The School Launches Growth Plans
for Real Estate Investment
Management Specialization
Many thanks to the companies and individuals who sponsored Annual Gathering of Leaders.
Your generosity is very much appreciated.
AGL Corporate Sponsors
AGL Individual Sponsors
Diamond
Platinum
Bronze
• Smith Travel Research (STR)
• The School’s Alumni Association
• Randy & Carolyn Smith
• Drew Dimond
• John Theuer (BA ’83, MBA ’83)
• Kristy & Matthew D. Anderson (BA ’09)
• Lee A. & Susan Bachman (BA ‘86)
• Jacob H. Best (BA ’59)
• Shelley G. & Dr. Ronald F. Cichy
(BA ’72, MBA ’77)
• Sandra L. & Richard C. Conti (MBA ’76)
• Joyce Younger & Jay Dee Cutting (BA ’61)
• Lone & Dan W. Darrow (MBA ’61)
• Kenneth D. Hill (BA ’56)
• Phyllis A. & David T. Johnstone (BA ’79)
• J. Bruce Lange (BA ’78)
• Bob Pierce (BA ’83)
• James F. Rainey
• William R. Tiefel (BA ’56)
• Blair Wills (BA ’02)
Gold
• The School’s Director’s Fund
• The School’s Hospitality Association
• The School’s Student & Industry
Resource Center (SIRC)
Gold
Silver
Silver
• Hillstone Restaurant Group
• MICROS/Peter J. Rogers, Jr.
Bronze
• Briggs and Morgan, P.A.
(Avron L. Gordon, Atty.)
• Finest Call/American Beverage Marketers
• Gordon Food Service
• Granite City Food & Brewery
• PKF Hospitality Research, LLC
• Schecter, Dokken, Andrews and Selcer
• Elvin & Meg Lashbrooke
• Michael W. Murray (BA ’81)
• Houston Striggow (BA ’75)
• Patricia L. & James F. Anhut (MBA ’85)
• Kevin J. Brown (BA ’77)
• Cheryl D. & Dan E. Burdakin (BA ’81)
• Cheryl Burns (BA ’85)
• Glenn F. Isaacs (BA ’87)
• Ramsey Mankarious (BA ’90)
• James L. McKillips (BA ’75)
Other
• Richard K. Carpenter (BA ’68)
• Ira A. Keeshin (BA ’63)
• Sharon L. & Kent M. Skidmore (BA ’78)
• Tom & Julie Tkach (BA ’94, MS ’05)
Windy City Serves as a Lively Classroom
The Annual Gathering of Leaders occurs after school has ended for the year at MSU. Nonetheless, eleven student leaders chose to travel
to Chicago as a group to attend the NRA Show and staff The School’s booth; attend Annual Gathering of Leaders; and participate in
several professional development programs organized by The School’s Student and Industry Resource Center director and staff members.
Students received a tour and etiquette dining session
at the Standard Club, hosted by Alumnus Steve
Thomson (BA ’87), general manager. They were the
guests of Entertainment Cruise’s Human Resources
Manager Christian Somera, who gave them the
opportunity to cruise on the Spirit of Chicago.
Dr. A. J. Singh Named Director
Professor A.J. Singh has been named
the Hilton Hotels Fellow in The
School. The newly-created endowed
position is funded through The
School’s existing Hilton Hotels
Professor endowment, created in
1989. Dr. Singh’s responsibilities will
primarily include his role as director
of The School’s Real Estate Investment
Management Specialization.
The Specialization is a highly
competitive option for students who
are committed to a career in real estate
development. A select group is chosen
each year for this rigorous twentytwo credit curriculum which requires
strong academic performance; extra
coursework; an interest in finance;
a 400-hour, ten week internship at
a hospitality real estate firm; and a
serious commitment to this career
path. With this Specialization, students
prepare for careers in hospitality real
estate investment firms, acquisition
and development departments
within major hospitality companies,
hospitality consulting/appraisal firms,
and mortgage lenders specializing in
hotels, real estate acquisition funds,
and asset management companies.
Students from a variety of majors
may enroll in the Specialization,
which is designed to supplement
their core degrees and increase their
professional skills and career options.
The students also enjoyed a tour and tastings at Shaw’s
Crab House, hosted by Alumnus Nate Redner (BA ’12),
manager. The annual HIRE reception for all hospitality
students, hosted by Hyatt, Marriott, and Sodexo at the
Willis Tower in the Metropolitan Club, was also on the
agenda. And on the final day, students toured the
Drake Hotel and met with host Nicole Mieski (BA ’10),
sales and marketing coordinator. They also toured
Hillstone Restaurant Group’s Bandera Restaurant,
hosted by Emily Venke.
The Specialization is a highly
competitive option for students
who are committed to a career
in real estate development.
Students from a variety of
majors may enroll in the
rigorous 22-credit curriculum.
The Chicago experience ended for the students with
Annual Gathering of Leaders, where they were able
to network and build relationships with School alumni
and other industry leaders.
Kudos to the dedicated students, and thanks to the
gracious hosts and the School staff members who
arranged for the many valuable opportunities.
Students in Millennium Park, Chicago
18
Dr. A.J. Singh
“We are pleased that Dr. Singh
will oversee the growth of the
Specialization,” says School Director
Ron Cichy. “Our goal is to ensure
the high quality of Specialization
students, along with their internships
and placements as alumni.”
In addition to overseeing the
Specialization, Dr. Singh will add four
new outreach, research, and training
affiliations. He will lead a new real
estate investment workshop and a
new research symposium, and develop
an international investment
conference affiliation
for The School.
management, real estate development,
and asset management. He helped
create and build the Specialization
in The School, and establish its Real
Estate Advisory Council. With his
collaboration, The School has been an
academic partner to two hotel industry
investment conferences—the Midwest
Lodging Investors Summit, and the
LifeSTYLE Boutique Hotel Development
Conference. In addition, The School
has representation on four leading real
estate investment professional and
research organizations. Dr. Singh is
also the adviser to The School’s
Real Estate Investment Club.
To better reflect
“I look forward to my
the intent and content of
Under his leadership,
new role in The School,”
its curriculum requirements,
The School
the Real Estate Specialization
says Dr. Singh. “I have
will formalize
program is now called
been in on the ground
collaborations
MSU’s Hospitality Business
floor as we built our
across the
real estate investment
Broad College of
and management
Business’ existing
curriculum and
programs and
programs. This will
center; specifically,
help us more keenly
Data Analytics,
Specialization
focus on that direction.”
Financial Markets
Institute, Sustainability,
Along with teaching
and/or Entrepreneurship.
undergraduate courses,
Dr. Singh has collaborated with
Dr. Singh will also work with Dr. Cichy
Dr. Schmidgall and other MSU
and The School’s Hilton Hotels Professor
researchers to create the Lodging
Dr. Ray Schmidgall to raise new
Market Potential Index (L-MPI). He
funds to support students and faculty
regularly conducts annual real estate
with research related to real estate
and asset management workshops,
investment, financial management,
publishes journal articles, presents
asset management, or sustainability.
papers at academic conferences, and
mentors both undergraduate and
The School has had an active Real
graduate students. He is the co-author
Estate Advisory Council for a number
or co-editor of several books and
of years. With this new position,
resource guides for the industry.
Dr. Singh will restructure the group,
Real Estate
Investment
Management
closely involving the students who
are enrolled in the Specialization.
Dr. Singh, who has been a faculty
member in The School since 2000, has
a proven track record. He has worked
with Dr. Schmidgall for the past 22 years
on research, teaching, and outreach
engagement associated with financial
“Dr. Singh has proven, with his
research, publications, and industry
outreach, to be well suited to be
the Hilton Hotels Fellow,” says
Dr. Schmidgall. “Our School is
poised for leadership in the field
of hotel real estate investment and
management education.”
19
Real Estate Investment Management specialization at The School
A new name. A clear vision.
The new name for the Specialization reflects the investment in and management of the owner’s assets.
Producing management and operational talent who can think like the owner of the property adds value...
MSU’s Hospitality Business
Real Estate Investment Management Specialization
REAL ESTATE Investment Management Specialization
Students Learn from the Best IN THE HOSPITALITY INDUSTRY
The School’s Real Estate Advisory Council met
How do we plan a successful future for this
on April 4-5 on campus for strategic planning
“boutique” Specialization designed for a
and detailed discussion of every aspect of
specific set of students and meant to address
the MSU’s Hospitality Business Real Estate
the needs of this industry segment?
Investment Management Specialization, offered
We start with the best minds in the
to undergraduate students serious
business, all eager to lend their
about careers in hotel valuation
time and expertise. Thursday
and development, investment,
featured a discussion on
asset management, and
the strategic vision for
VISION:
related fields. The new
the Specialization, led
to
establish
The
School’s
name of the Specialization
by Alumnus and Hall
reputation for producing
reflects the investment
of Fame member
in and management of
management and operations
Jim Burba (BA ’77),
the owner’s assets.
talent who understand how to
president of Burba
increase the value of the asset
The group consists
Hotel Network—
(including real estate and
of 70-80 members,
arguably one of
representing ownership
the two or three
brand equity), and think like
groups and firms from a
most influential of
the owners when managing
wide range of hotel real
all the alumni currently
these investments.
estate and development
involved in hotel
companies. Most are alumni of
investment. The meeting
The School, but the Council has
resulted in reframing the
also drawn in many industry partners
vision for the Specialization
with vested interest in recruiting excellent
and clarifying the mission of the
students with education and experience in
Advisory Council. The group identified three
real estate investment and management.
strategic initiatives it will undertake in the
next three years.
Dr. A.J. Singh was recently named Real Estate
Investment Management Specialization director
(see page 19) and provided the leadership for
the two days of meetings and goal-setting.
“We wanted to identify strategic, SMARTER
goals both in the short term and long term
as we establish the Specialization’s future
pathway,” he said. “This will include growth in
the number of students in the Specialization;
additional rigorous coursework to provide
students with specialized skills needed for this
competitive segment of the industry; increases
in alumni and industry partner participation;
and expansion of the number and kinds of
internship placements for our students.”
unique way. Many of the hotels are
currently undergoing some form of
development through renovations or
additions, and we were given the chance
to learn the strategy behind each project
and its expected return for IHE.”
The next day, the Council’s four subcommittees
each set 12-month SMARTER goals. This was
followed by a wide-ranging panel on Managing
Change in an Uncertain Economic Environment,
moderated by Spartan Champion and Editorat-Large for HotelNewsNow.com Ed Watkins.
All of the students currently enrolled in
the Real Estate Investment Management
Specialization participated in this discussion,
and then had the great good fortune to
participate in one-on-one mentor sessions
with the members of the Advisory Council.
Over the two days, the members of the
Advisory Council shared their wisdom. But
they also had the opportunity to learn more
about a range of activities at MSU, including
Executive Education, the Broad College’s
MBA program, and of course, an overview
of The School’s vision, mission, and values.
“The School’s faculty have always answered
the industry’s needs by listening to our alumni
and industry partners,” said Dr. Ron Cichy,
School director. “We have made an investment
in our Real Estate Investment Management
Specialization, and the Real Estate Advisory
Council is poised to help us move forward.
We deeply appreciate their efforts.”
Student members of The School’s Real Estate Investment Club in Puerto Rico.
Students enjoyed a productive trip to San Juan,
Puerto Rico, in March, generously hosted by
School Alumnus and Hall of Fame member
Hugh A. Andrews (BA ’71, MBA ’72), chairman
of International Hospitality Enterprises, Inc.
(IHE). His administrative assistant, also a School
alumnus, and Emerging Alumni Leader of the
Year for 2006, Ruben Estrada (BA ’00), was the
“logistics expert,” arranging for a number of
professional development opportunities for the
students, and taking time from his busy schedule
to spend hours with them during their site visits
to six hotels in Puerto Rico. Each of the students
is a member of The School’s Real Estate
Investment Club.
“Mr. Andrews’ company is the leader in the
refurbishing of old, historical properties and
making them stunning, unique, and profitable—
while also respectful of that special history,”
explains School Director Dr. Ron Cichy (BA ’72,
MBA ’77), who, with The School’s Director of
Academic Programs Dean James F. Rainey, also
traveled to the island to meet with Hugh. “The
students are serious about careers in the hotel
real estate investment segment of the industry,
and Hugh is a master in that field. He is known
for his management, operations, real estate, and
‘thinking like the owner’ practices. This was a
wonderful opportunity for students to learn
from the best,” says Dean Rainey.
He went on, “We will need to address
increasing our investments by alumni and
industry partners, allowing us to support an
administrative and instructional infrastructure
to implement these goals. In all of this, our
overall vision is to establish The School’s
reputation as producing management and
operations talent who understand how to
increase the value of the asset (including real
estate and brand equity), and think like the
owners when managing these investments.”
Perhaps one of the most memorable
experiences was the gourmet dinner in
the Boardroom of the Hotel Vanderbilt
with Mr. Andrews, Dr. Cichy, and Dean
Rainey, during which Hugh talked to
the students about international hotel
management companies and shared his
story of developing hotels in Puerto Rico.
Each one of the students is enrolled in The
School’s Real Estate Investment Management
Specialization. Directing that program is Dr.
A.J. Singh, who took care to explain that this
was not simply a pleasure trip to the Caribbean.
“Ruben designed experiences for the students
which were meant to challenge them and help
them grow in this field they have chosen.”
They met with Alfredo Arroyo, the manager
of the La Concha Resort, toured the property,
and participated in a presentation on its
history and its current market. They met
with Sigfrido de Jesús, the manager of
Casino Del Mar for a tour and an analysis
of casino operations. Hugh’s current project,
the rebuilding of the Hotel Vanderbilt,
was another stop in the itinerary, with a
presentation by Assistant to the President
Ricky Diaz, and a four-hour discussion of
the financials, market, and viability of
condo-hotels.
Another day brought a tour of TripAdvisor’s
number-one-rated hotel in Puerto Rico, Hotel
El Convento, and a meeting with General
Manager Efraín Rosa. There was also a tour
of the Doubletree San Juan with General
Manager Yodil Cabán, and a discussion of
real estate financing with Financial Advisor
John Richardson.
They weren’t done. They also toured
Courtyard Isla Verde Beach Resort with
General Manager José Padín. The students
met with Peter Hopgood, IHE’s vice president
of sales and marketing and Brett Mizner,
Expedia market manager for Puerto Rico
and the Caribbean, to discuss the Caribbean
hotel market—independent vs. branded
hotels, in particular. A tour of the Condado
Palm Inn followed with General Manager
Miguel Rivas, as did a lengthy talk with IHE
Vice President of Finance César Hernández
about project financial structures.
The meetings were eye-opening for the
students. Junior Daniel Dyer (BA ’14) says,
“IHE’s portfolio caters to a wide variety of
markets, and each of them does it in a very
“Mr. Andrews is truly a visionary within
our industry,” says Real Estate Investment
Club President and Hospitality Association
CEO Paul Finstad (BA ’13). “Words cannot
express our gratitude for taking part in this
trip of a lifetime. The knowledge we gained
in only one week was incredible, and built
on our classroom studies.” Freshman Dylan
Ciraldo (BA ’16) agreed, saying, “I feel so
lucky to have been granted the opportunity
to meet with Mr. Andrews and to tour all
the properties. I am very grateful for his
time and generosity.”
It wasn’t all work and no play. On their final
full day on the island, the students were
treated to an all-day excursion on Hugh’s
yacht, The Barracuda, where they joined
students from the University of Puerto Rico
and Ruben’s family for a day of swimming,
sunning, and getting to know each other.
Meanwhile, Dr. Cichy and Dean Rainey
shared quality time with Hugh, a truly
valued alumnus, who years ago coined
what has become The School’s mantra:
“Think Like The Owner.”
“Hugh’s interest in our students, his unique
position in the hotel world in Puerto Rico,
and his generosity in sharing his time,
advice, associates, and yacht (!) is truly
appreciated,” says Dr. Cichy. “He is a
dear friend and a gem among our many
wonderful alumni.”
For his part, Hugh emailed Ron later,
“Your kids make The School shine!”
Demurring, Ron says, “They aren’t ‘my
kids,’ though I would love to take credit for
their brainpower, ambition, and maturity.
They are every inch Spartans, and they
conducted themselves beautifully.”
The School’s Real Estate Advisory Council
20
21
Americas Lodging Investment summit
Summit Connects Students with
Real Estate Investment/Development Leaders
Graduates of MSU’s Hospitality Business
Real Estate Investment Management Specialization
Quickly Get Down to Business
Everywhere they turned, the
students saw alumni “on display,”
presenting talks, participating in
panels, and yes, making deals!
panel discussing acquisition strategies
and what customers are talking about/
buyers are paying attention to; Neil was
a panelist on “IREFAQ – The Financial
Gurus Tell it Like it Is.” Dr. Singh was
a panelist on a newly-launched and
standing-room-only session titled “Hotel
Investments 101,” designed primarily for
attendees to learn about the real estate
financial jargon and concepts presented
at the various ALIS presentations.
ALIS students in Los Angeles
It was an all-around success for The
School. ALIS, that is. The Americas
Lodging Investment Summit, produced
by Alumnus and Hall of Fame Member
Jim Burba (BA ’77), president of Burba
Hotel Network.
Four students enrolled in The School’s
Real Estate Investment Management
Specialization and two faculty members
travelled to Los Angeles for the January
22-24 conference featuring all of the
major players in hotel investment
and development.
For the students, it was a chance to
network with alumni who have made
their careers and their reputations in this
segment of the industry. Alumnus Richard
Farrar (BA ’73) organized a gathering of
School students, alumni, and industry
partners on January 23. It was the sixth
annual event of its kind at ALIS, this
year sponsored by Davidson Hotels &
Resorts, led by Alumnus John Belden
(BA ’85). The students, Paul Finstad
(BA ’13), Olivia Kobayashi (BA ’13),
Ya Liu (BA ’13), and Alyssa Simpson
(BA ’13), joined Dr. Ron Cichy,
Dr. A.J. Singh, and Richard Farrar
(BA ’73) at the reception, which attracted
the top names in the industry—even
those with no formal ties to MSU.
“It was a thrill to walk in to Trader
Vic’s and see so many alumni, as well
as industry partners such as Choice
Hotels CEO and President Steve Joyce
and Mark LaPort, president and CEO
of Concord Hospitality, and so many
22
other influential individuals in the hotel
real estate business,” says Dr. Cichy.
“They were there in spite of many other
events they could have attended, and I
have to believe it is because our alumni
have stellar reputations and much to
offer. They also genuinely enjoy meeting
and interacting with our students.”
Dr. Singh, The School’s Real Estate
Investment Management Specialization
director, was at ALIS in part to
meet with members of The School’s
Real Estate Advisory Council, most
of whom are alumni, as well. “The
Council is filled with movers and
shakers,” he says, “but they give us
their time and expertise for the benefit
of our students. We appreciate it.”
And everywhere they turned, the students
saw alumni “on display,” presenting talks,
participating in panels, and yes, making
deals! Jim Burba, despite the demands
on his time and attention, met with them
on two separate occasions during the
summit. Jim Anhut (MBA ’85), senior
vice president of InterContinental Hotels
Group, served on a panel discussing
opportunities across the U.S. Matthew
Sparks (BA ’84), senior vice president
of luxury, corporate development
for Hilton Worldwide, spoke about
the luxury sector. And all four of the
students had already met Jay Shah, CEO
of Hersha Hospitality Trust, when he,
with his brother, Neil, president and
COO, were named The School’s Industry
Leaders of the Year in November 2012
in New York City. Jay participated in a
Just as important were all the alumni who
attended ALIS and who made themselves
available, not only at the January 23
reception but throughout the summit,
to speak with the students and faculty
members. People such as Jim Anhut,
John Belden, and Matt Sparks, as well as
Rich Conti (MBA ’76), president of The
Plasencia Group; Joel Hiser (BA ’73), CEO
of Horwath Hotel Tourism and Leisure;
and John Pharr (BA ’69), president
of Strand Development Company.
“I chose The School for its historic
reputation as the top business-based
hospitality school,” says Paul Finstad
(who is also president of The School’s
Real Estate Investment Club and
CEO of the student-led Hospitality
Association). “But I wasn’t prepared
for the level of commitment from our
alumni and the widespread admiration
they have earned throughout the
industry. It’s really amazing.”
“We are proud to have a School
connection to an important conference
such as ALIS,” says Dr. Singh. “Jim Burba
does an outstanding job with this, and
with the many other conferences his
company produces. His impact on our
students’ education is phenomenal.”
Indeed, School students are fortunate
to have outside-the-classroom
learning and professional development
opportunities such as ALIS. And it is a
bonus that so many alumni and industry
partners are involved, able and willing
to connect with the students.
Appraising in All Segments...
Launching Apps...
Earning Advanced Degrees...
Analyzing Investments...
Valuing Real Estate...
A first-ever dinner honoring the
graduating seniors enrolled in the
MSU Hospitality Business Real
Estate Investment Management
Specialization took place on
Tuesday, April 23, at Kellogg Hotel
& Conference Center.
The event was conceived of by
Dr. A.J. Singh, director of the
Specialization, who has served
as a valuable mentor to most
of the students. On hand to
help recognize the students’
accomplishments were School
Director Dr. Ron Cichy; Director
of Academic Programs Dean
James Rainey; and Hilton
Hotels Professor of Hospitality
Financial Management
Dr. Ray Schmidgall.
Those in attendance from
the Class of 2013 included
the following students:
Meghan Clark
Benny Ebert-Zavos
Paul Finstad
Tyler Kook
Michael Nickerson
Matthew Redman
(General Management in
the College of Business)
Sariah Shah
Alyssa Simpson
Hopes are high for career success for these very capable
students. Here is what a few of the students from The
School had to say about their plans upon graduating:
Meghan Clark:
After graduating in May, I plan on furthering my education at The University of Texas, Austin.
I will become a part of its Masters in Professional Accounting Program, starting classes in
July 2013. This is a one-year program and I will graduate with my master’s in August 2014.
By that time I also hope to have passed all of the parts of the CPA Exam. Even though I am
not directly entering the hospitality industry, I hope to one day return, where I can utilize
both my undergraduate and graduate degrees.
Benny Ebert-Zavos:
Post college, my intention is to continue on with my mobile app TempoRun. (See page 35.)
We launched TempoRun in May 2012 worldwide on the Apple app store. I will function in the
business development realm of TempoRun, exploring potential partnerships, seeking additional
funding, and of course the day-to-day operations. I have been offered an internship with a
marketing tech start up in Tel Aviv for three to five months in conjunction with TempoRun. Many
uncertainties arise with my future, but I believe the experiences that I have had with TempoRun
are second to none. People spend their whole lives trying to achieve what we have in just one
academic year. The intention is to stay humble, learn as much as we can, and just enjoy the ride.
Paul Finstad:
Starting in September I will begin my career working for Ernst & Young in the hotel real estate
consulting division based in Miami, working throughout Latin America, South America, and the
Caribbean. A good portion of what our group does is support our audit teams in valuing real
estate. I am very excited about this opportunity and will be the first MSU graduate hired at the
office. I have purchased Rosetta Stone and will be learning Spanish. This graduating class has
become a great group of friends, which is one of the great advantages of being in a tight-knit
program such as this. It is about the relationships you build.
Michael Nickerson:
I will begin my job as an investment management analyst with RockBridge Capital. RockBridge
is a hotel investment firm that specializes in a unique platform for the industry. Their concept
is to be involved in the entire process of acquiring and owning a hotel through capital markets,
finding potential hotels in which to invest debt and equity, and assisting partners through asset
management.
Alyssa Simpson:
The Real Estate Investment Management Specialization opened my eyes to a side of the industry
that I didn’t know existed, and I couldn’t be more thankful. I am thrilled to say I’ll be working
at a commercial appraisal firm called Gerald Alcock Company in Ann Arbor, MI. I will work
one-on-one with one of three partners at the firm to grow the hotel appraisal business which
he currently handles alone. I’ll have the opportunity to travel nationwide to appraise all segments
of hotels. I’m currently taking classes through the Appraisal Institute to become licensed in the
State of Michigan and hope to become the youngest female MAI in the next several years.
23
Investment world transitions
SCHOLARSHIPS
A big thank you to Lodging Hospitality
MLIS Partners from MSU and The School
Congratulations MSU Statler Scholar: Paul Finstad
In September 2012, CEO of the Hospitality Association Paul
Finstad (BA ’13) was awarded a Statler Foundation Scholarship of
Excellence. He travelled to Buffalo, New York, to receive the award.
The scholarship is given to
outstanding students who are
enrolled full time in a hotel
management program and who
plan to pursue careers in the
hospitality industry. The award
came with up to $20,000 for
tuition, fees, and books for the
2012-2013 academic year.
The School served as the academic partner to the Midwest
Lodging Investors Summit in Chicago, July 16–18, 2012.
In its fifth year, the Summit, presented by Lodging Hospitality
in association with HVS Hotel Management, addressed
the question of what lies ahead for owners, developers,
operators, marketers, and lenders, and drew hundreds of
participants to the Hyatt Regency McCormick Place.
School Director and Professor Dr. Ron Cichy traveled with several
faculty members and students to the MLIS, and he introduced
the winner of the MLIS “Game Changer” Award, Bruce White,
chairman and CEO of White Lodging Services, based in Merrillville,
Indiana. Bruce is one of the hotel industry’s most dynamic and
entrepreneurial leaders, continuing to successfully develop
new properties even during the industry’s recent downturn.
Dr. Cichy and Bruce then engaged in an informal, talk-showstyle interview as part of the July 18 General Session. They
covered a wide range of topics, including Bruce’s faith in the
Midwest; his experience owning the JW Marriott in Indianapolis;
and the evolution of Bruce’s development strategies.
Throughout the Summit, a number of speakers, panels,
and events promised to help hotel owners, operators, and
marketers find success. General sessions and breakouts
covered updates on the health of the U.S. lodging industry
and future opportunities for growth; an analysis of “niche
amenities;” social media strategies; a “view from Washington;”
and reports on various market segments and repositioning.
From The School, Dr. A.J. Singh moderated a session on the
state of transaction markets. In addition, several students
from The School’s Real Estate Investment Club took time
from their summer internships to attend the Summit
and meet with School alumni and industry partners.
The School also served as the academic partner with
Lodging Hospitality to present the LifeSTYLE/Boutique Hotel
Development Conference at the Fontainebleau Hotel in
Miami, October 17–19.
The School’s students, alumni, and faculty THANK Gary Dietz
and Ed Watkins for the years of MLIS and LifeSTYLE/Boutique
Hotel Development Conference partnerships.
Spartan Champion Ed Watkins
Steps into New Role
In a not-so-surprising move last year,
Penton Media decided to shutter its
Lodging Hospitality magazine. The
publication’s editor-in-chief, School
supporter and 2011 Spartan Champion Ed
Watkins (after 40 years, he’s often called
“the Walter Cronkite of the industry”)
moved seamlessly into a new role.
Randy Smith is chairman and co-founder
of Smith Travel Research, the parent
company of HotelNewsNow.com. (He is
also The School’s Honorary Alumnus for
2013—see page 16). Sharon Hite is STR’s
president. They both knew Ed’s value in
the industry and wanted him onboard.
24
And Paul is certainly
outstanding. Serving as the
CFO for the student Hospitality
Association his junior year, he was the group’s CEO in 2013.
HA oversees nine student clubs and four major annual events in
The School. In addition, he was president of the Real Estate and
Investment Club—and the year before served as the club’s vice
president of member and industry relations. Paul had several job
offers, and eventually he chose to begin his career with Ernst &
Young in its hotel real estate consulting division. Paul established
an exemplary academic record as a Spartan and earned a
Hospitality Business Real Estate Investment Management
Specialization. He participated in several hotel development
conferences around the country and completed—to rave reviews—
internships with Starwood Hotels and Resorts at the W in San
Diego and with Parc 55 Hotel in San Francisco. He also worked
with Pillar Hotels and Resorts (formerly Archon Hospitality) in
Dallas, honing his analytical and valuation skills in particular.
Paul receiving his scholarship from Chairman of the
Statler Foundation, Mr. Peter J. Fiorella, Jr.
Student/MLIS Alumni Breakfast
Early in 2013, Ed became editor-at-large with
HotelNewsNow.com. According to contributor
Jeff Higley, writing in February, “The respect
Ed receives from people throughout the
industry, along with his contacts, historical
perspective, and all-around positive demeanor
will be beneficial to us, and in turn, to our
readers. You can expect to see Ed’s wit,
opinion, and journalistic integrity on display
beginning immediately.”
Ed came to campus early in April 2013 to
attend the meeting of The School’s Real Estate
Advisory Council and to moderate its panel
discussion on Managing Change in an Uncertain
Economic Environment.
Ed reported on the discussion in
HotelNewsOnline on April 17 and 18
in a two part series: “Is it Better to Buy,
Sell or Develop?” and “Panel Debates Power
of Hotel Branding.” Access these articles at:
http://www.hotelnewsnow.com/Articles.aspx/10300/
Is-it-better-to-buy-sell-or-develop?
http://www.hotelnewsnow.com/Articles.aspx/10306/
Panel-debates-power-of-hotel-branding
“I cannot say enough about Paul’s leadership,” says Ron Cichy.
“He was a focused and professional leader, and at the same time
able to draw students around him and get things done. His
potential is unlimited.”
Nevena Divic and Paul Finstad with Sparty
“Hospitality is not just welcoming people
into your home, it is delivering that
compassionate service to every guest
that walks into your establishment.
Hospitality means going the extra mile
to make a guest’s day—every day.”
Paul Finstad (BA ’13)
The School’s Scholarship Committee nominated Paul for the
Statler Scholarship based upon his leadership in HA, his academic
excellence, and the outstanding combination of human resources,
communication, and analytic skills he possesses. Perhaps the
committee was most impressed with his intangible sense of
hospitality. He says, “Hospitality is not just welcoming people
into your home, it is delivering that compassionate service to
every guest that walks into your establishment. Hospitality
means going the extra mile to make a guest’s day—every day.”
Nearly each year for the past two decades a student from The
School has won the prestigious Statler Scholarship. “We are very
proud of the caliber of our students, and those who compete for
and win this award are among the best,” says Scholarship
Committee member Dr. JaeMin Cha.
The Statler Foundation was established from the estate of hotelier
Ellsworth Statler in 1928 “for research work for the benefit of the
hotel industry of the United States, not only in the construction
and operation of hotels, but in the training and making more
proficient the workers in hotels, for the benefit of the hotel
industry, as a whole.” In the 1930s, Statler scholarships allowed
many students in the newly-established Hotel Training Course
at MSU to stay enrolled during the Great Depression.
Paul Finstad takes his Spartan Spirit to Rome.
25
SCHOLARSHIPS
Perpetuating innovation and participation...
Generous alumni and industry friends have established and contributed to endowments
and scholarships in The School, assisting students and at the same time acknowledging
the lives and careers for whom the funds are named.
Without generous endowments such as these, The School
could not fulfill its mission. We thank our donors’ kindness,
and appreciate their vision for the future, our students.
The Robert J. (BA ’47)
and Eileen L. Emerson
Endowment for
Student Travel
in The School of
Hospitality Business
The Hans R. (BA ’59)
and Nancy D. Schuler
Endowed Scholarship
for Student Travel in
The School of
Hospitality Business
Supporting School
students’ travel
Bob Emerson graduated from MSC and our School in 1947. He
went to work at the La Salle Hotel in Chicago as the assistant food
and beverage manager. There he met Eileen Kane, who was the
executive secretary to the general manager. Bob and Eileen
married November 18, 1950. In 1952, Bob left the La Salle and
became the executive assistant manager at the Ambassador Hotel
in Washington, DC. After President Eisenhower’s election, Bob
was vice chairman of the Inaugural Committee’s General Service
Committee. After his catering success at the inaugural, Bob was
promoted to general manager in 1954, and the Ambassador became
the preferred hotel for visiting Michigan State dignitaries such as
President John A. Hannah.
In 1956, Bob became the general manager of MSU’s Kellogg
Center, described by President Hannah as “the front door to the
University.” Bob served there until 1974, when he became the
training coordinator for MSU Housing and Food Services. He retired
in 1985. Throughout his years at MSU, he was truly an ambassador
who, with grace and dignity, and with Eileen at his side,
demonstrated the best in Spartan hospitality.
In 1996, The School’s Alumni Association inducted Bob into its
Wall of Fame Class of Founders. Bob and Eileen were integral in
building relationships and reconnecting alumni to The School over
the years through personal letters and phone calls and by hosting
the Annual Patriarch’s (now called Legacy) Breakfast honoring
50-year graduates. Eileen continued this tradition after Bob’s
death, and until her own in 2012.
The John L. (MBA ’72)
and Joy L. Huckestein
Endowed Scholarship
Supporting graduate
students in The School
John Huckestein’s career in the
restaurant industry began when he
was a youngster and worked in a
restaurant owned by his father. He worked throughout high school and
college, and, after joining the U.S. Army and receiving his commission in
1968, was appointed club officer of the Tripler Army Medical Center
Officers’ Open Mess in Honolulu.
After his discharge in 1971 as Captain, John enrolled in the MBA program
at MSU in the School of Hotel, Restaurant and Institutional Management.
After earning his degree, John joined Burger King as region merchandising
coordinator and soon after became marketing director and then vice
president of marketing for Long John Silver’s, Inc. He joined Chi Chi’s, Inc.,
in Louisville, KY, in 1978, and rose through several capacities with the
company until 1985, when he was SVP of development. In those years,
John oversaw construction, real estate, and architectural services during
the highest period of growth for the company.
John joined with partners in a new franchise venture with Chili’s
restaurants, with units in Pittsburgh and several areas in Ohio. These
he sold in 1992, and he then worked on a number of creative ventures,
including franchises of Studebaker’s Night Clubs, Rally’s Hamburgers,
and Papa John’s Pizza.
Currently, John is a partner in Buckhead Mountain Grill and Rocky’s Italian
Grill, with restaurants in Louisville and in Indiana. In addition, he and one
of his sons have developed a restaurant in Louisville called Yang Kee
Noodle, a fast casual concept serving Asian stir fry dishes.
John was inducted in The School’s Alumni Association Hall of Fame Class
of Pacesetters in 2012.
John’s wife Joy has been a loving and loyal partner to him. He has said,
“I traveled extensively during my restaurant days and Joy played the role
of teacher, chauffeur, and all-around Super Mom in raising our three sons,
Dan, Rick, and Brian.”
The Mary McGrady
Hickey Scholarships
Supporting “passionate
foodies” in The School
Supporting School
students’ travel
The Mary McGrady Hickey
Scholarships were established
by Alumnus and Hall of Fame
member Phil Hickey (BA ’77) in
his Mother’s name.
Hans Schuler graduated from the School of Hotel, Restaurant and
Institutional Management in 1959 and joined the family company,
Schuler’s Restaurant and Pub. Hans is the leader in the continuing
evolution of the family-owned business in Marshall, MI. The
restaurant, founded in 1909 by Hans’ grandfather, became a
household name during Hans’ father, Win’s, 50-year leadership.
It is known for legendary, quality food, imaginative recipes, and
warm and gracious service, and with Hans at the helm, the company
has grown and thrived and become a State-wide treasure.
Mary McGrady Hickey is the mother of seven children. Phil
(BA ’77) is the oldest son. She inspired Phil early with her
lessons in hospitality, and six of her seven children started
their working careers in hospitality. She encouraged
curiosity, being kind to people, and having an open and
loving heart. She has touched countless lives in hospitality
through Phil, who incorporated Mary’s values into the
organizations he created and led. In 2013, he became the
Chairman of the National Restaurant Association.
Hans grew up in the business, but “officially” joined the company
after graduation, when he took over the operation of the famed
Schuler’s Bar Scheeze production plant and the family’s butcher
shop. He refined the Bar Scheeze recipe and introduced the spread
to the retail market where United Airlines became the company’s
biggest customer. In l982, Hans directed the sale of Win Schuler
Foods and Bar Scheeze to the Campbell Soup Company.
Mary has been a lifelong learner. She is a grief counselor and
community activist. She seeks knowledge; practices social
consciousness, responsibility, and political activism; and is a
woman of integrity. She is compassionate to those in need,
and has worked to support the homeless, teaching mothers
how to feed their children.
Hans became the chairman and president of the company in 1970,
purchasing the family business from his father upon Win’s retirement.
Hans has returned to campus for the annual Legacy breakfasts
honoring 50-year graduates, and has spoken in School classes,
saying “It’s about welcoming people, training staff. We make every
guest experience special.”
Hans was named National Restaurateur of the Year in 2012 by
Independent Restaurateur Magazine, and was inducted into The
School’s Alumni Association Hall of Fame Class of Owners in 2006.
Throughout the years Hans and Nancy have continued their
relationship with The School, providing internships and job
opportunities to students and graduates.
We are proud to also share news of the Angelos J. and Betty Yeotis Vlahakis
SIRC Scholarship (page 1) and the Hasu P. and Hersha H. Shah Endowed Scholarship
for Student Internships (page 8).
To understand Mary’s character and influence, one need only
look to Phil, who has demonstrated time and time again in
The School an uncommon generosity, kindness, dedication.
While all gifts contribute to our high quality of education,
research, and students’ experiences, endowments are particularly
meaningful as they offer a dependable, perpetual source of funding.
The investment made with the creation of an endowment provides
the type of support that makes a real difference in the lives of our
students, faculty, and staff by enhancing their education, research,
daily work, future innovations, and academic excellence.
NEW Endowments and Scholarships
26
27
Named Scholars
SCHOLARSHIPS
What’s in a name?
A strong future.
Honoring Industry Icons and Generous Donors
These students have all earned scholarships named for the donors who established the fund in The School,
or in honor of someone important to the donors.
Philip M. Becker Scholarship
Rachel Geer (BA ’13) • Mason, MI
Area of interest: Hotel and lodging
Student leadership: Global
Hospitality Business Organization;
Les Gourmets Executive Board
Internship: Sandestin Golf and
Beach Resort
Richard and Cherrill Cregar
Outstanding Hospitality Student
Endowed Scholarship
Nevena Divic (BA ’14) • Grand Rapids, MI
Area of interest: Real estate investment
Student leadership: Hospitality Association
Executive Board
Internship: White Lodging
John A. and Libby M. Belden
Endowment for Real Estate
and Development Student
Travel in The School
The Ivon A. and Lois I. English
Endowed Scholarship in
Hospitality Business
Schmidgall Family Endowed
Hospitality Business Financial
Management Scholarship
Area of interest: Club management
Student leadership: Les Gourmets
Executive Board
Internship: Kosch Catering
Meghan Clark (BA ’13) • Herndon, VA
Area of interest: Real estate, accounting
Student leadership: CAREER EXPO XXXIV
Executive Director; Real Estate Investment Club
Executive Board
Internship: Archon Group – Goldman Sachs
Further Study: University of Texas-Austin
Accounting Master’s Degree Candidate
Note: Meghan received a 2013 Board of Trustees Award at
Spring Commencement. She was a double major in Hospitality
Business and French, and a member of the Honors College.
Lauren Miller (BA ’13) • Ann Arbor, MI
Phillip J. Hickey, Jr. and
Reedy D. Hickey Endowment in
The School of Hospitality Business
Joaquin DelaCerda (BA ’14) • Ann Arbor, MI
Area of interest: Food and beverage
Student leadership: Les Gourmets Executive
Board Heart of the House Supervisor
Internship: Palio Ristorante (Main Street Ventures)
Yagyoung Kim (BA ’13) • Norwood, NJ
Area of interest: Food and beverage
Student leadership: Les Gourmets Executive
Board; Eta Sigma Delta Executive Board
Internship: Sansu Corp.
Mary McGrady Hickey Scholarship
Kelly Mackie (BA ’15) • Clarkston, MI
Area of interest: Food and beverage
Student leadership: CAREER EXPO XXXIV,
Les Gourmets, Manager of MSU Food Truck
Internships: Shake Shack; Sweetie-Licious
Pie Pantry
Mary McGrady Hickey Scholarship
Taylor Nicholas (BA ’13) • Ann Arbor, MI
Area of interest: Food and beverage
Student leadership: Les Gourmets Executive
Board; Society for Food Service Management
Executive Board
Internship: Gilbert and Blake’s Steak and Seafood
LaTour Family Endowment for
Student Travel in The School of
Hospitality Business
Paul Finstad (BA ’13) • Rochester, MI
Area of interest: Real estate investment
Student leadership: Hospitality Association CEO,
REIC President
Internship: CBRE Martin Accounting
Alan and Bernice Suitor and Automatic
Products International, Ltd. Endowed
Scholarship in Hospitality Business
Megan Brown (BA ’14) • Fenton, MI
Area of interest: Meeting and event planning
Student leadership: Professional Convention
Management Association member
Internship: MSU Concessions
F. Brooks and Jan Thomas
Endowed Hospitality Business
Student Scholarship
Sarra Serhane (BA ’15) • Franklin, MI
Area of interest: Meeting and event planning
Student leadership: Les Gourmets Executive
Board; Broad College Student Senate
Internship: Leo’s Coney Island
Lou Weckstein Endowed Scholarship
Fund in Hospitality Business
Area of interest: Food and beverage
Student Leadership: Auction CEO; Les Gourmets
Executive Board Director of Heart of the House
Ariel Lessens (BA ’14) • Grand Rapids, MI
Sarah Beyer (BA ’13) • Onstead, MI
Area of interest: Hotel and lodging
Student leadership: Auction Executive Board
Chief Operating Officer
Internship: Pillar Hotel and Resorts
Area of interest: Hotel and lodging
Student leadership: Spartan Enology Society
Executive Board
Internship: Quality Suites Hotel
Mary McGrady Hickey Scholarship
The James F. Rainey Endowed Fund
in Hospitality Business
Lena Loeffler Emerging Leader
Scholarship
Mary McGrady Hickey Scholarship
Madeline Pappas (BA ’15) • LaGrange, IL
Caitlin Darish (BA ’14) • Northville, MI
Kayli Delamielleure (BA ’13) • Howell, MI
“Being a ‘named’ scholar is special. You are
reminded of the individuals your scholarship is
named for, and you try to live up to their legacy.”
Mary McGrady Hickey Scholarship
Masatoshi Ito Foundation
Scholarship
Rodney and Anne Belden
Scholarship
Area of interest: Meeting and event planning
Student leadership: Alpha Chi Omega
Executive Board
Internship: Hotel 71 Chicago
NOTE: Photo taken on Ash Wednesday.
For this lucky group of recipients, it’s possible to be in touch with the people who made the awards possible. That “living”
connection brings added inspiration and an effort to do well—living up to the reasons behind the scholarship.
Area of interest: Club management
Student leadership: Auction Executive Board
Internship: Baltimore Country Club
Alyssa Bellinger (BA ’15) • East Grand Rapids, MI
Megan Geist (BA ’14) • Greenwood Village, CO
Area of interest: Human resources management
Student leadership: Hospitality Association
Executive Board
Internship: Soaring Eagle Waterpark and Hotel
Area of interest: Meeting and event planning
Student leadership: Hospitality Association
Executive Board Director of Philanthropy
Internship: Concerts for Kids
Madeline Pappas
2012-13 Rodney & Anne Belden Scholarship Recipient
28
29
STUDENTS IN THE NEWS
Hospitality Association
Gives Back
The Executive Boards of HA, as well as all the HA clubs
and School events, spend time each year “giving back.”
Below is just a sampling of some of their efforts:
Relay For Life
The student Hospitality Association (HA),
founded in 1928, has reorganized its Executive
Board to become more effective as the
umbrella brand for The School’s nine student
clubs and four major events.
HA raised $1447.36 for the American
Cancer Society April 19-20 in this
University-wide fundraiser. The
School’s Spartan Enology Society
had an on-site fundraiser during
Relay for Life called, “Stomp Out
Cancer,” in which participants
donated money to stomp grapes.
The students also sold baked goods.
Students earn attendance privileges through scholarships—
PCMA Annual Conference
Thirteen students from The School traveled to Orlando for the Professional
Convention Management Association (PCMA) Convening Leaders annual
conference from January 13-16, 2013. The students are members of the
PCMA student chapter at Michigan State, and each is interested in a
career in event management.
Chapter President Jessica Munoz (BA ’14) and Vice President Alexandra
Risher (BA ’14) were each awarded the PCMA Convening Leaders Scholarship,
which covered all of their expenses for the conference. The scholarship was
based on academic achievements, recommendations, a written essay, and
involvement in PCMA, both in the student chapter and national organization.
Alexandra says, “This scholarship was the reason I was able to attend the
conference. Convening Leaders was an invaluable experience which furthered
my knowledge and allowed me to grow within the events industry.”
Penny Drive
Hospitality Association leaders on their float
2012-13 HA Executive Board:
Paul Finstad – Chief Executive Officer
Megan Geist – Chief Operating Officer
Nevena Divic – Chief Financial Officer
Katie Lutton – Director of Events
Alyssa Bellinger – Director of Philanthropy
Sarah Beyer – Director of Communications
Jessica Garlach – Director of Marketing
2013-14 HA Executive Board:
Nevena Divic – Chief Executive Officer
Jessica Garlach – Chief Operating Officer
Alyssa Bellinger – Chief Financial Officer
Taylor Pahl – Director of Events
Jeff Keller – Director of Communications
TJ McDermott – Director of Philanthropy
Kyung-Min (Tom) Cho – Director of Marketing
Hospitality Association intramural dodgeball team
30
During the fall of 2012, HA conducted a penny drive that raised
$175.60 for the Ronald McDonald House of Mid-Michigan. The
students learned about “the house that love built,” and the members
of the student chapter of the Professional Convention Management
Association (PCMA) went back to the house in the Spring to help
with a hands-on day of helping guests in a caring atmosphere.
Alyssa Bellinger (BA ’14), HA’s director of Philanthropy says,
“This event also inspired me on a personal level. I now collect
pop tabs to donate to the RMHMM to help families with their
expenses—accommodations at the house are donation-based.”
Go, Tigers!
HA arranged for a charter bus for students
to enjoy a night of fun and baseball on
April 26 with a trip to a Detroit Tigers game
at Comerica Park. Forty-three students
attended and were able to raise $215 for the
American Red Cross. AND the Tigers won!
Adopt-a-Family
HA adopted two families that were in need last December in
the Lansing area and provided 4 hard-working parents and
seven children with holiday gifts through the Salvation Army’s
Adopt-A-Family program.
Alyssa says, “As students, we sometimes forget how fortunate
we are to be part of such a rewarding and outstanding School.
However, we try to look past our daily commitments to a greater
cause and remember what is important: the people surrounding us.
The Hospitality Association feels it is vital to put our hospitality
skills and spirit to work while giving back to the community that
gives us so much. We look forward to helping for years to come.”
Back row from left: Alexandra Risher (BA ’14), Jaclyn Bell (BA ’15), Ariel Lessens (BA
’14), Anna Wendzinski (BA ’14), Emma Woeckener (BA ’14), Allison Langley (BA ’14),
Kendal Jasienski (BA ’16). Front row from left: Taylor Pahl (BA ’15), Shaina McNeil
(BA ’13), Katie Volante (BA ’14), Jessica Munoz (BA ’14), Ariel Diamond (BA ’15).
Chapter fundraising
events, matching
funds from The School’s
Hospitality Association,
and scholarships through
The School helped cover the
cost of travel, registration,
and accommodations,
making it affordable for
the other chapter members
to attend the conference.
The students attended the conference’s educational sessions and keynote speakers
with alumni and industry professionals. These seminars covered a wide variety of
interesting topics, including Me: The Brand; Experimental Meetings Laboratory;
and Economic Trends and Issues. They listened to inspiring keynote presentations
by Thomas Friedman, Pulitzer Prize-winning author and Foreign Affairs columnist
for the New York Times; and David Novak, chairman and CEO of Yum! Brands.
Student “unions” were an effective addition to this year’s conference, providing
help to students with resume preparation and interviewing and business dress
tips. Students were encouraged to network with peers, educators, and industry
professionals from around the U.S. as well as Canada and Mexico. These
connections promise to increase their exposure in the industry and strengthen
their network for the future.
With over 3,000 meeting professionals, suppliers, and planners attending
Convening Leaders, The School’s student chapter members learned about
a wide range of possibilities in the event, meeting, and hospitality sales
industry. The national conference experience is a valuable addition to course
work and internships. “This is my second trip to Convening Leaders,”
says Jessica, who is also the newly elected CAREER EXPO XXXV executive
director. “I continue to be inspired by PCMA as an association and its amazing
members. The experience of being immersed in the industry that I wish to
enter is incredibly motivational, and PCMA provides the opportunity to
make connections and continue learning about the event industry.”
PCMA students had the opportunity tour Breslin Center.
PCMA Networking & News
PCMA also hosted its second annual
Spring Industry Mixer on Wednesday,
March 27, at the Kellogg Hotel and
Conference Center. Hors d’ouevres
were served, and there was plenty of
networking. PCMA started this event
last year to provide an opportunity for
its members to practice their networking
skills while meeting a variety of
professionals from the event industry.
This year four meeting and event planning
professionals attended from associations
and private clubs, including the Bay
Harbor Yacht Club. The executive board
realized during conferences that effective
networking doesn’t always come naturally
to students, and this event helped them
build the skills that are necessary in the
hospitality industry.
In more good PCMA news, last spring
the Greater Midwest Chapter of PCMA
began featuring a “student spotlight”
in its newsletter and chose The School’s
own Jessica Munoz to be the first student
highlighted. Here is the link:
http://pcma.org/connect-and-grow/
chapters/greater-midwest/chapternews/2013/04/17student-memberspotlight-a-conversation-with-jessicamunoz#.UXSAP7VOSSq
Next year’s PCMA Convening Leaders conference is January 12-15, 2014, in Boston, MA.
31
STUDENTS IN THE NEWS
Broad School
MBA Students
Present Strategy
for 5-Year Growth
Students from The School of Hospitality Business
Elected Leaders – Broad Student Senate
Two students from The School were recently elected to the
top two positions on the Broad College of Business Student
Senate for 2013-2014.
Sarra Serhane (BA ’14), a junior, was selected to
be president of the group of student leaders, and
Austin Alexander (BA ’16), a freshman, will serve as
vice president.
“Relatively, The School is one of the smaller entities within
the 6,000-student Broad College,” says The School’s
assistant director of undergraduate academic programs
Jeff Yingling. “So having two of our students elected to
these positions is quite an honor.”
Sarra already has a wealth of leadership
experience at MSU. She served as a
resident assistant in Wilson Hall last
year and in The School has volunteered
with CAREER EXPO, Destination
Auction, and Les Gourmets. She is a
member of the Professional Convention
Management Association student
Sarra Serhane (BA ’14)
chapter and the hospitality honorary
Eta Sigma Delta. Previously on the Broad Student Senate,
Sarra served on the event planning committee and as
director of membership enrichment. She now looks
forward to her role as president, and has big plans for
the group.
“Being elected president of the Eli Broad Student Senate
as a sophomore Hospitality Business student has been a
huge honor. I’m extremely excited about this leadership
opportunity where I can best represent both the students
of the Broad College as well as the students in The School
Two from
The School
Shine in
MSU’s
Army ROTC
Ceremony
32
of Hospitality Business. My goal over the next year
is to make Senate more present in the College and in
The School through more integrated, inclusive, and
beneficial programs for all business students.”
Austin, who is a freshman, was
active in 2012-2013 as a Broad
Student Senator, involved
especially with the group’s
Human Resources committee.
In The School, he participated
in The School’s Hospitality
Association Polar Plunge
Austin Alexander (BA ’16)
fundraiser and was a volunteer
for Les Gourmets. He is excited to serve as the Senate’s
vice president during his sophomore year.
“Next year we have plans to bring international
students and domestic students closer through a
new committee task force. We also hope to get a
permanent store to sell Broad College apparel. Beyond
that, I believe the overall structure and involvement
of the senators will be amped up. As a freshman, I am
honored to represent The School and student body.
I could have not asked for a better group of people to
work with and am enthusiastically awaiting the new
school year to begin!’’
School Director Dr. Ron Cichy is proud of the new
officers, not only for what they bring to The School,
but for their work on behalf of the whole College.
“Our students are movers and shakers; Sarra and
Austin are great examples of this,” he says.
“Congratulations to them both.”
MSU’s Army Reserve Officer Training Corps
(ROTC) hosted its spring awards ceremony
on April 16 on campus, and two members of
The School family were honored.
Dr. Shannon Burton, undergraduate advisor
in The School and assistant ombudsperson
at MSU, was given the Distinguished Civilian
Service Award. The award is given to those
who are committed to helping veterans integrate
into MSU, academically, and who have helped
enhance the learning experiences of cadets on
campus. Shannon’s name will appear on a plaque
displayed in the Department of Military Science.
Susan Pioli (BA ’13), a senior, was presented with the
Sergeant York Award, given to those who demonstrate
outstanding support for the profession, as well as a
commitment to the battalion. Susan has contributed
extraordinary time and effort to the Army ROTC program.
“We are very proud of Shannon and Susan,” said Ron
Cichy, who attended the Award Ceremony with Director
of Academic Programs Dean James F. Rainey. “It was a
moving ceremony and a pleasure to learn about their
contributions to this realm of service.” Dean Rainey noted
the impressive descriptions of Dr. Burton’s and Ms. Pioli’s
“distinguished, extraordinary service and commitment.”
Case Study Competition Success!
Chelsea Hallman (BA ’08) with teammates Dane Carey, Mark Evans, and Greg Mendez
It is a pleasure to receive an email
congratulating students on an
impressive academic achievement.
It is even better when one of those
students is an alumnus of The School.
Chelsea Hallman (BA ’08), worked
in our office for four years as an
undergraduate, served as CAREER
EXPO executive director, and then
went on to receive rave reviews in
a career at the Chicago Marriott
Downtown, starting in its Management
Development Program, moving to
food and beverage supervisor, and
then becoming front desk manager.
Chelsea returned to MSU to pursue
an MBA in Finance last fall.
Chelsea was on the team of firstyear MBA students who won Third
Place at the Fisher Invitational Case
Competition (formerly called the Big
10 Case Competition) on April 9-11
at Ohio State University. In addition,
Chelsea won the award for the Best
Q&A Individual Presenter, receiving
a trophy for her achievement. The
other members of the Broad team
are Dane Carey, Mark Evans, and
Greg Mendez. The group brought a
beautiful crystal trophy back to East
Lansing with a great deal of pride.
Here is how Dr. R. Dale Wilson,
professor and chair of the Department
of Marketing and the Broad
College MBA case competition
coordinator, described it:
“Third Place at this competition is
no easy feat. The Big 10 Competition
is one of the most prestigious MBA
case competitions in the nation
and has by far the most challenging and
deliberative judging that I’ve seen in
my four years as MBA case competition
coordinator. Our team beat the University
of Iowa (last year’s winner) and Ohio State
(always a formidable case competition
opponent) to advance to the final round.
The final round featured our team, the
University of Illinois (first place), and the
University of Wisconsin (second place).”
Chelsea explained the case, saying,
“Our specific presentation was for
Bravo-Brio Restaurant Group. They
operate Italian restaurants under the
Brio and Bravo names. The point of the
case was to present to the CEO, CFO,
and founder of the company—all three
of whom were present—a strategy
for growth in the next five years.
Currently a graduate assistant in The
School’s Student and Industry Resource
Center, Chelsea was well prepared to
help the team place. “It is always exciting
to be a part of a case competition, but
this competition was especially exciting
for me because of my background in
hospitality business,” she said. “I was
able to use many of the skill sets I learned
from my HB degree and Real Estate
Specialization, as well as my management
operations experience from Marriott,
to help my team understand more
about Bravo-Brio Restaurant Group.”
In addition, she added, “It was very helpful
to tour the local Bravo during the case
competition and be able to ask the ‘right’
questions to upper management, given my
background in food service. For me, it was
especially exciting to have the hands-on
knowledge during our actual presentation,
so that when judges were stopping us
to ask questions, I was quickly able to
use my knowledge of the industry to
give an appropriate and realistic analysis
of the situation. All of this helped my
team and me represent MSU, place into
the final round, and bring the “Best
Q&A” Award home to Michigan State!”
We congratulate the whole team,
and understandably, we have a
little extra pride for Chelsea!
“Third Place at this
competition is no easy feat.
The Big 10 Competition is
one of the most prestigious
MBA case competitions in
the nation and has by far
the most challenging and
deliberative judging that
I’ve seen in my four years
as MBA case competition
coordinator.”
Dr. R. Dale Wilson
Professor and Chair of the
Department of Marketing
Broad College MBA
Case Competition Coordinator
33
STUDENTS IN THE NEWS
discovering and
disseminating
new knowledge
Setting the Pace and
Taking First Place!
Annual Graduate Student Forum
Twelve graduate students in The School
participated in the annual Graduate
Student Forum on Thursday, April 11,
at the James B. Henry Center for Executive
Development. Another student presented
her research April 12-13 at the Annual Korea
America Hospitality Tourism and Educators
Association Conference (KAHTEA) at
the University of Nevada Las Vegas.
The forum began eight years ago as a
way for graduate students who were
becoming skilled at conducting research
to practice presenting that research.
“The Graduate Student Forum simulates
a ‘conference’ environment, preparing
the students to present papers and
research findings among their peers,”
explains Dean James F. Rainey,
director of Academic Programs.
Faculty mentorship of graduate students
is a priority. Each student had a faculty
sponsor who guided the research effort
throughout the year and helped ready
the student to speak authoritatively.
Coincidentally, on the day of the
Forum, three of those professors were at
conferences in Hawaii, Los Angeles, and
Las Vegas, presenting their own papers!
“It’s win-win,” says Graduate Programs
Coordinator and Adviser Melissa Bankroff.
“Our students are learning from top
researchers and in turn they help keep
our professors active and engaged.
The atmosphere here is invigorating.”
It is also reflective of the mission of a
research university: to discover new
knowledge and disseminate it.
“Our hope is that these students, when
they graduate, go on to teach and conduct
research at major research schools or in
organizations, and continue to add to the
body of knowledge and its application in
our industry,” says School Director Dr.
Ron Cichy. “The annual Graduate Student
Forum is a step toward that goal.”
At right is a list of the presenters
at the Graduate Student Forum
and their faculty sponsors.
34
TempoRun App Wins Student Start-up Madness Contest
Graduate Student Forum participants, 2013
Fangqi Li
Jingzhong Luo
The Effects of Service Recovery Satisfaction on
Customer Loyalty: An Exploratory Study of a
Select Service Hotel in Midwest United States
Initial Promotion for Newly Opened
Restaurants
Faculty Sponsor: Dr. Carl Borchgrevink
Yiru Wang
Faculty Sponsor: Dr. Jeffery Elsworth
Jing Lu
Faculty Sponsor: Dr. SeungHyun Kim
Analysis of Negative Online Reviews
and Managerial Responses About
International Brand Five-Star Hotels
and Chinese Brand Five-Star Hotels
in Hainan Province
Xin Yuan
Faculty Sponsor: Dr. SeungHyun Kim
Electronic Club Experience: A Content Analysis
of Online Golf Club Comments
Qiuchen Xu
What Customers Want in Hotel Booking
Website Design
Faculty Sponsor: Dr. Bonnie Knutson
Jue Wang
The Impact of the eWOM on the U.S.
Destination Image and Travel Intention from the
View of East Asia Student and Scholar Travelers
Faculty Sponsor: Dr. Bonnie Knutson
Dan Kirkpatrick
Couponing for Fast Food
Exploring the Perceptions of
International Hotel Investors: Future
Trends and Implications in China
Faculty Sponsor: Dr. Arjun Singh
Catherine Daniels
Evaluating the Effect of Calorie
Disclosure on College Students’
Purchase Intentions
Faculty Sponsor: Dr. JaeMin Cha
Faculty Sponsor: Dr. Bonnie Knutson
Qiyi Su
Changchang Miao
The Effectiveness of Current Hotel
Loyalty Programs
The Effects of Service Recovery on Customer
Satisfaction: A Comparison Between
Complainants and Non-Complainants in the
Hotel Industry
Faculty Sponsor: Dr. SeungHyun Kim
Heng Zhang
The Influence of Health-Related Hotel
Attributes on Attitudes Toward Green
Hotels Among Generation Y
Faculty Sponsor: Dr. SeungHyun Kim
Faculty Sponsor: Dr. MiRan Kim
Eunsun Han
(research presented at the KAHTEA Conference)
Evaluating Applicability of Brand
Experience Scales in Hospitality
Research: Analyzing Cross-Cultural Data
Faculty Sponsor: Dr. SeungHyun Kim
It’s no secret that MSU produces some
pretty remarkable students. And last
spring, a team of four of them took first
place in South by Southwest (SXSW)
Interactive’s “Student Startup Madness”
tournament. The students include
Benjamin Ebert-Zavos (BA ’13), a senior
in The School of Hospitality Business;
Josh Leider, a senior Marketing
major; and
Phil Getzen
and Adam
Proschek, both
juniors in the
College of
Engineering.
The MSU
team competed in March in Austin,
TX, pitching an app they created
called “TempoRun.” Judged by a
panel of successful investors and
entrepreneurs, TempoRun and the
students won the tournament as well
as $5,000 from Google Cloud Platform,
which they planned to use to bring
TempoRun to the iTunes market.
Let’s set the stage. For a runner, it’s a
familiar scene: you’re running along,
feeling good, feet perfectly moving to
the beat of the song you’re listening
to. Then a slower or a faster song comes
on, and your pace is altered; you try to
keep the same pace, but you can’t avoid
matching your feet to the beat. Now
there’s a solution to controlling that pace.
“TempoRun will allow users to always run
at a consistent and enjoyable pace, using
music tempo as a guide,” explains Benny.
“This is especially important if you’re
running outside,” he says. “We give you
the option to control the pace of your
run by moving the tempo level of your
music up or down. The app scans a user’s
smartphone music library and categorizes
the music into different levels, based on
tempo. So, if most exercise music playlists
are scattered, with many different songs
of many different tempos, TempoRun will
organize it into levels 1-12, so every song on
a certain level will be the same exact tempo.
Benny explains, “Josh, TempoRun’s CEO
and co-founder, and I learned about the
Student Start-Up Madness Contest at
SXSW through Paul Jaques, the director
of student and community engagement at
Spartan Innovations. We lease an office
space in The Hatch, East Lansing’s business
incubator located on Grand River Avenue
above the former Barnes and Noble store.”
Benjamin Ebert-Zavos (BA ’13) celebrates TempoRun’s win
with his partners
A musician, Josh came up with the
concept for TempoRun while he
was listening to music during a run.
Benny, a close friend since the first
day of freshmen orientation at MSU,
is a distance runner who was training
for the Boston Marathon. The two
approached Phil and Adam to craft
the app. As Benny says, “They are the
ones breathing life into TempoRun.”
Visit the TempoRun website at:
http://temporunapp.com/
Fellowship Awarded to Ph.D. Candidate Julie Tkach (BA ’94, MS ’05)
The School recently learned that Julie Tkach, research assistant and instructor,
has been awarded a Summer Support Fellowship for 2013 from the College of
Agriculture and Natural Resources. The $5,000 award will help enable the
completion of her dissertation through the Department of Community,
Agriculture, Recreation, and Resource Studies (CARRS) program at Michigan
State University.
“From the time she was an undergraduate student, Julie
has displayed a passion for the hospitality industry,” says
her dissertation director Dr. Bonnie Knutson. “It has been
a pleasure to mentor her as she developed and honed her
teaching and research skills, finding her niche in the
academic side of the industry.”
“I am very honored to receive the award,” says Julie. “It’s going to help me
take the final steps toward my goal.”
“The students in HB 100 – Introduction to the Hospitality
Business have been enthusiastic about her teaching style
and ability to communicate,” says Dr. Ron Cichy, School
director and member of Julie’s dissertation committee.
“She will contribute greatly to hospitality education.”
Julie earned her Bachelor’s and Master’s degrees in The School, and has taught
in the Department of Hospitality and Tourism Management at Grand Valley
State University. From 2004 until the present, she has been a research
assistant, teaching assistant and then an instructor in The School while
completing her graduate work, including a Ph.D. in CARRS, with a Graduate
Specialization in Hospitality Business, slated for this August.
And there is more good news for Julie: she has been
named assistant professor and chair of Hospitality
Management at Northwood University in Midland, MI.
35
WE are the school students
creativity ethics
LEADERSHIP
excellence Service
The
MSU Chapter of Eta Sigma Delta Inducts and Celebrates new Members
Chapter advisor Dr. JaeMin Cha (MS ’98) spoke to the
group of outstanding students about the educational
and professional benefits of membership, and about
the many ways the chapter gives back to its community.
For example, this year members held a “Labels for
Education” drive, collecting over 300 food labels, with
proceeds going to Riddle Elementary School in Lansing.
They also assisted HA in its “adopt-a-family” effort by
selecting and buying gifts during the holiday season.
Dr. Cha outlined the criteria for induction, including
completion of at least 50% of the credit hours
required for graduation; enrollment in The School
of Hospitality Business; and academic ranking above
the top 20th percentile in class standings.
Selected speakers discussed the chapter’s Five Points of
Honor: leadership, excellence, creativity, service, and ethics.
Student Tyler Kook participates in the induction ceremony
The Eta Sigma Delta chapter in
The School inducted this year’s
new members in a ceremony in
The School’s J.W. and Alice S.
Marriott Foundation Culinary
Business Learning Lab theater
classroom room on April 18, 2013.
At the July 2013
ICHRIE Conference, The
School’s Eta Sigma Delta
chapter was given the
Chapter of Distinction
Award for the 2012-2013
academic year.
Eta Sigma Delta is the international hospitality management
society headquartered in Richmond, VA. There are 90 chapters
around the world, administered by the International Council
on Hotel, Restaurant, and Institutional Education (ICHRIE).
This year, a record number of inductees and members
participated. They were welcomed by Eta Sigma Delta President
Jane Kim (BA ’14), who acknowledged the faculty and
staff present, including School Director Dr. Ron Cichy and
Director of Academic Programs Dean James F. Rainey, as well
as the leaders of The School’s Hospitality Association (HA).
Then Billy Downs (BA ’88), founder of BD’s Mongolian
Barbeque and president of The School of Hospitality
Business Alumni Association, shared his main points.
In addition to leading successful, award-winning
restaurants, he has earned numerous honors for his
service to the industry, his community, and those
less fortunate. Billy addressed each point of honor,
combining service and leadership to create “servant
leadership,” saying, “love and take care of others, invest
in people, and they will take care of you tenfold!”
He acknowledged that everyone
makes mistakes. But he urged
the students to strive for
continuous improvement and
to “do something you love, for
life is short.” Lead by example,
he told them, and “make
a difference in the world.”
Finally, he advised, “Make the
main thing the main thing.”
Alumnus H. Michael Rice
(BA ’76), professor of
practice in The School
(and project manager
for the revitalization of
the CBLL) was inducted
as an honorary member
of Eta Sigma Delta at
the 2012 ceremony
on April 26, 2012.
Billy was inducted as an honorary member of Eta Sigma
Delta. And early the next morning he flew to Zambia in
a wonderful example of servant leadership. In the fall of
2012, Billy helped raise $539,063 for Team World Vision,
running the Chicago Marathon with his “Ridge Runner”
team of fellow fundraisers, including his wife, Amy. His
team was actually the largest fundraising team in the
history of Team World Vision. Those funds were donated
in Zambia, where, as he put it, “at least 10,000 people,
probably more, will have clean water for a lifetime.”
Honorary Member, Alumnus Billy Downs (BA ’88) is inducted by the MSU chapter.
36
The award ceremony concluded with a reception for
students produced by students in The School’s HB 485 –
Hospitality Food Service Operations class and Professor
of Culinary Business Allan Sherwin (BA ’64).
g u e s t
The Pure Michigan Governor’s
Conference on Tourism in Detroit
on April 15-16 had a special
Michigan State flavor this year,
with several Spartans earning
honors at the Monday evening
“Stars of the Industry” Gala.
Produced by the Michigan Lodging
and Tourism Association (MLTA)
and sponsored by Experience
Grand Rapids, the dinner at the
Detroit Marriott at the Renaissance
Center honored individuals who
have made an extraordinary
commitment to service excellence
and who do everything possible
to provide a tourism or guest
experience that is “Pure Michigan.”
Three of those “stars” were
graduates or students of The
School of Hospitality Business at
MSU, and another was a staff
member at MSU. In addition, MLTA
intern and School student Kara
Laginess (BA ’14) helped organize
the event, and another stellar
student, Amanda Downs (BA ’15)
was on the Conference Planning
Committee and won the Musser
Family/Grand Hotel Scholarship,
awarded by the MLTA each year.
School Director Dr. Ron Cichy (BA
’72, MBA ’77) and General Manager
of the Lexington Hotel in Lansing
Cindy Bowen served as Masters of
Ceremonies for the dinner.
e x p e r i e n c e
Spartan Stars of the Industry
Mike Rice (BA ’91), 2013 Hotelier of the Year
As general manager of Quality Suites Lansing, Mike leads by example every day and
has motivated the entire staff to excel. Since his arrival in 2001, Mike’s leadership has
led to an increase in sales of over 80% and the property has won five Platinum awards
for service excellence from Choice Hotels. Mike’s property recently finished #1 out of all
990 Quality-branded hotels in the United States for the second time. He is a dedicated
executive board member of The School’s Alumni Association for The School, and serves
as board member for the Greater Lansing Convention and Visitors Bureau and the MLTA,
where he was influential in getting an increase in the State’s lodging per diem, resulting
in $700,000 for Michigan lodging properties.
Thuy Tran (BA ’08), 2013 Room Attendant Star of the Year
Currently housekeeping supervisor at Lexington Lansing Hotel, Thuy began there as a guest
service agent and was one of the property’s first to become a Certified Tourism Ambassador.
She earned a rapid promotion to a Housekeeping Supervisor because of her work ethic and
friendly demeanor. Her staff respects her as a role model. Lexington General Manager and
member of the MLTA Board of Directors Cindy Bowen notes that Thuy is “a stellar manager
who focuses on both the guests’ experiences as well as interactions with staff members.”
Elizabeth Mathison (BA ’13), 2013 Student Star of the Year
Having completed two internships at the Dearborn Inn, Lizzie will begin her full-time career
there in the Event Management department as part of Marriott’s post-graduate “Voyager”
program. She has established an outstanding academic record while also displaying creativity
and team spirit, overseeing seven other resident assistants on campus this year and serving in
numerous capacities over four years as a student leader in The School. Dearborn Inn General
Manager (and School Alumnus and Hall of Fame member) Bob Pierce (BA ’83), who is also a
board member of the MLTA, speaks glowingly of Lizzie’s accomplishments, noting that she
was the first-ever wedding concierge for the Dearborn Inn, where she increased event
satisfaction scores by five points. She was also chosen to attend the Marriott Student
Leadership Conference in Texas last year.
Lucretia Mansfield, 2013 Food and Beverage Star of the Year
Currently banquet operations manager at MSU’s Kellogg Hotel and Conference Center,
Lu began her career in 1993 as a banquet server. She has earned four promotions since then,
assuming more and more responsibility. As banquet operations manager, she developed a
comprehensive, 20-hour orientation program that all staff members must complete before
serving a single guest. Lu personifies discipline, hard work, generosity, and loyalty to all staff
and the hundreds of student interns she trains. Lu is an essential mentor for Les Gourmets
and Auction students each year
The School congratulates all of these Spartan winners,
each of whom lives up to a “Pure Michigan (State)” ideal.
Another Michigan Shining Star...
MSU and The School will gladly claim another impressive honoree at Stars of the Industry.
Dorothy Zehnder, at the age of 91, received the Outstanding Achievement in Tourism
award from Governor Rick Snyder, an honor that recognizes the person who “serves to
promote, protect, and grow Michigan tourism to the benefit of all industry segments and
our State’s economy.”
Dorothy and her late husband, William (Tiny) Zehnder, Jr., were named The School’s Honorary
Alumni of the Year in 2001. Their Frankenmuth Bavarian Inn Restaurant celebrates its 125th
year of continuous operation, one of the oldest and largest family-owned eateries in the
country. And Dorothy, who continues to manage the kitchen six days a week, authored and
published “Come Cook with Me,” a collection of recipes, wisdom, and classic stories in 2011.
The Michigan Lodging &
Tourism Association
The Michigan Lodging & Tourism Association was formed
in 1905, and while it has undergone a variety of name
changes, it has always been the only statewide trade
association representing Michigan’s lodging and tourism
industries. MLTA represents hundreds of hotels, motels,
resorts, and bed & breakfasts, comprising over 40,000
guest rooms. MLTA membership also includes categories
for allied/suppliers, convention and visitor bureaus,
colleges and universities, students, attractions and
transportation operators. Headquartered in Lansing, the
MLTA provides a full range of association services. For
more on MLTA, visit http://www.milodging.org/node/1.
37
WE are the school students
The School’s student leaders embrace leadership
learning through 12-week course
“People will always remember
how you made them feel.”
Participant Lena Leoffler, reflecting on her Dale Carnegie experience and Maya Angelou’s words
Leadership training participants celebrate weeks of hard work
The School invested in its student
leaders by enrolling a select group of
them, along with Alumni Relations
& Development Coordinator
Lena Loeffler, in the 12-week Dale
Carnegie leadership training course
during Spring 2013 Semester.
The experiment actually began in 2012,
when five students graduated from the
training course, along with Graduate
Programs Advisor Melissa Bankroff and
Associate Professor Dr. Jeff Elsworth.
The response was profound, so it was
decided to enroll another group—this
time eight—in 2013. They graduated in
April in an emotional ceremony which
included family members, friends,
and School Director Ron Cichy.
“We chose students who already
displayed leadership qualities and
commitment, and who would be taking
on top leadership roles next year,”
explains Dr. Cichy. “Completing this
course will help them in their careers,
but The School will also receive the
benefit of their new skills and practices.”
For 12 weeks they met for four hours
each week with instructor Mark Eddy,
“graduate assistants” Jeremy Mourey
(BA ’00) and Phil Zeller, and other
members of the Dale Carnegie course
in Lansing. By the end of the course,
whatever had been their preconceptions,
each participant felt changed.
Jessica Munoz (BA ’14), who will
lead CAREER EXPO XXXIV in the fall
of 2013, says the group dynamic was
very supportive. “Without the people
in the class, I would not have pushed
myself as far as I did.” She noted that
the class taught her ways to handle
the stresses in her life, and even when
she has so much going on in her life,
“I feel more in control of it.” She
has learned better communications
techniques (don’t criticize, condemn,
or complain), and has learned to show
appreciation more consistently.
38
Nevena Divic (BA ’14) will be president
of The School’s Real Estate Investment
Club as well as CEO of the Hospitality
Association (HA) for 2013-14. That’s a
lot to bite off, but she is ready for the
challenge. “Improving my self confidence
was part of my original goal and vision,”
she explains. “I am very excited to be
walking into an internship (this summer)
with a new, confident personality.”
T.J. McDermott (BA ’14) will direct
all philanthropic efforts for HA in 201314. He notes that from his perspective,
his classmates and instructors have
combined to “help make enthusiasm a
part of my daily routine.” He appreciates
his classmates for their ability to “make
a four-hour class one that I looked
forward to attending every week.”
Rachel Geer (BA ’13) agrees with T.J. “I
will sincerely miss going to Dale Carnegie
every Tuesday and seeing the people that
I have come to know and appreciate over
these last few weeks.” She admits, “I am
naturally a very quiet introvert, and I
knew this class would push me to challenge
myself as a person and a professional.” But
instead of this class, which included public
speaking, creating more stress for her,
Rachel says, “I felt more than comfortable.”
She contends that Dale Carnegie is a
philosophy that “changed my life.”
Lena Loeffler is a perfect example of
the applicability of Dale Carnegie to a
wide range of people. She is already a
consummate professional, an extraordinary
meeting and event planner; and a
highly-valued member of The School’s
administrative staff. Yet even Lena says
the class has “made a difference in just
about every part of my life, especially
how I relate to others, personally and
professionally.” She says she learned
important traits of a good leader, and ways
she can be one. Most importantly, she says,
she internalized the famous quote, “People
don’t always remember what you say or
even what you do. But they will always
remember how you made them feel.”
Caiti Darish (BA ’14) was Auction CEO
last year and a member of Les Gourmets
executive board. In 2013-14 she’ll serve
as director of marketing for Auction and
chief operations officer for Les Gourmets.
She says, “I thought I knew how to be
a good leader to a team, how to have
honest communication with others, and
how to handle my worry and stress. Boy
was I ever wrong! I have changed many
relationships in my life for the better
as I now can have open and honest
communication while being confident in
what I have to say. I also have learned to
manage the stress of all my leadership
duties so that, by the end of the day, I
can separate my work and home life and
get a great night’s sleep free of worry.”
Alyssa Bellinger (BA ’14) will be chief
financial officer of the Hospitality
Association in 2013-14. She says that on
the very first day of class “I was setting
goals, stretching my comfort zone, and
meeting people from all over the state.”
And instead of being intimidated by all
of the various professionals in the class,
she began to become “more flexible,
enthusiastic, and clear with my life.” And
with new-found communication, memory,
and leadership skills, she says she found
herself with less worry and stress.
Megan Geist (BA ’14) will serve on
the Auction executive board next year,
after serving in various capacities in
HA. She admits to having lost a little of
her usual zeal, allowing in recent years
the world to “dictate who I am and
who I should be.” That has changed,
she says. “The Dale Carnegie course
has given me the confidence to be who
I AM and who I WANT TO BE.” Truly
inspired by her classmates, Megan says,
“I cannot begin to express my gratitude
to my Dale Carnegie instructor and
GA’s and especially my classmates who
changed me for the better.” She even
quotes a famous line from a certain
green witch: “Because I knew you, I
have been changed for good!”
A Display of
Knowledge and
Career-building
Confidence
Hospitality Asset Managers
Association (HAMA) Recognizes
The School’s Students
Two teams of two students each from at Michigan State University
were recently selected as having two of the four winning entries in a
competition sponsored by the Hospitality Asset Managers Association
(HAMA). Recent graduates Matt Golling (BA ’13), Meghan Clark
(BA ’13), and Olivia Kobayashi (BA ’13) completed The School
of Hospitality Business’s Real Estate Investment Management
Specialization, and junior Andrew Steward (BA ’14) will complete
the Specialization when he graduates with a degree in finance.
The other HAMA student competition winners were two teams
from Cornell University, out of a field of 24. The winning teams
were mentored by Clarissa Elzinga (MBA ’79), vice president of asset
management with Inland American Lodging Advisor, Inc., and Anna
Christian (BA ’09), an associate in asset management with Goldman
Sachs. Both are alumni of The School of Hospitality Business.
Andrew and Matt explored the topic of “Search Engine Optimization,”
and Meghan and Olivia’s work centered on “Labor Updates for the
Hotel Industry.”
They each received an all-expense paid trip to the 2013 Spring
HAMA Conference at the JW Marriott Indianapolis on May 8-9 to
present their findings. They attended the Educational Sessions,
Member Only Forum, and the Welcome Reception on May 8, as
well as the General Session on May 9.
HAMA student competition winners left to right: A.J. Singh, MSU; Matthew Golling, MSU; Andrew
Stewart, MSU; Olivia Kobayashi, MSU; Meghan Clark, MSU; Michael Doyle, HAMA; Michael
Tormey, Cornell; Gabriella Orillac, Cornell; and Stefan Dixon, Cornell
The four winning teams were introduced at the Member Only Forum by
The School’s Dr. A.J. Singh on behalf of HAMA Education Committee
Chair Melissa Silver, who could not attend. Each team had the opportunity
to then deliver its presentation for HAMA members. The two MSU
teams had the special privilege of a private presentation to Bruce White,
founder, chairman & chief executive officer of White Lodging Services
Corporation, and The School’s 2008 Industry Leader of the Year.
Dr. Singh, Real Estate Investment Management Specialization director,
helped guide the students’ projects and accompanied them to the
HAMA Conference. “Both presentations were very impressive,” he said.
“The students displayed a thorough knowledge of their subjects, as
well as confidence in their presentations. We are very proud of them.”
This is not the first time MSU students have earned places in the HAMA
Student Competition. “This is a priority for us,” says Dr. Singh. “The
students who are selected to enroll in the Specialization are urged
to take advantage of these opportunities. They are career-builders.”
According to the HAMA website, the Hospitality Asset Managers
Association is the pre-eminent organization of professionals
responsible for proactively increasing asset values on behalf of hotel
owners worldwide. Its mission is the enhancement of hospitality asset
managers through education, advancement of the profession, and
serving as the collective industry voice of hospitality ownership.
A mentor made proud...
Hospitality is... giving the shirt off your back.
Working the late shift on the front desk at Candlewood Suites Lansing one
night was Gabriel Bloomfield Wood, a junior in The School. As a guest was
checking in, he mentioned that he had a job interview the next morning. Then
the guest realized that he hadn’t packed an appropriate shirt for the interview.
Gabe directed the guest to a local store, but it was closed. Gabe then
loaned his own shirt—the one he was wearing—to the guest.
The next day, after the interview, the guest returned Gabe’s shirt, told him he
had received the job offer, and thanked Gabe for giving him the shirt off his back.
– As reported by Richard Brooks (BA ’69, MBA ’72), School Alumnus and Gabe’s mentor
39
An article in the Lansing State Journal on October 7, 2012,
discussed the local “food truck” phenomenon.
The article titled “Setting up Shop” referred to Dr. Jeff
Elsworth in The School, who said food trucks are a relatively
inexpensive way for entrepreneurs to break into the food
industry. Operators can get by with fewer staff members and
can spread their names through social media and word-ofmouth, minimizing advertising and marketing costs. He also
said that if they’re successful enough, owners might be able
to secure investors to help finance expansion. And while food
truck profits can vary widely depending on sales, in theory
they should be more profitable than restaurants because
upfront costs, particularly labor, generally are lower.
“It’s like your own little incubator on wheels,” he said. “You’re
learning recipes, you’re trying new stuff out, you’re reaching
out to a new market of people.”
Coincidentally, Alumnus and Corporate Chef at MSU Kurt
Kwiatkowski (BA ’96, MS ’05) chose School sophomore Kelly
Mackie (BA ’15) as manager of the MSU food truck, Eat at
State On-The-Go, located close to the Red Cedar in various
spots on various days.
As for Kelly? Here’s enthusiasm personified: “Being offered
the opportunity to work under Chef Kwaitkowski and all of
the other wonderful staff (Gina Klien, Lary Tarnowski, Alan
and Guy) has been the pinnacle of my college career thus far.
I wake up each day excited to meet up with my team, serve
great food, and bring smiles to peoples’ faces. There is no
feeling in the world that tops lifting spirits of staff, surprising
a guest with a little extra something special, or just offering
a smile and compliment to someone. Seeing how that simple
action can turn a person’s whole day around is the essence
of hospitality and I cannot get enough! I look forward to
finishing out the rest of my college career working with the
Eat At State On-The-Go food truck. I could not dream up a
better job if I tried!”
“Come out and see us during the week from 10:30-2:30 daily.
We park at Shaw and Farm Lane, The Rock and more! Follow
us on Twitter at @eatatstate and like us on Facebook to find
our location for the day, check out the daily specials, and get
updates about all things Eat At State. Keep Truckin!”
40
Ice
C
MSU Introduces Student-Developed Ice Cream Treat
Campus Food Truck Offers
a Special “School” Flavor
m Cookie San
a
e
r
ich
dw
Eat At State
WE are the school students
Udder Delights
MSU DAIRY STORE | MSU BAKERS
michigan state university dairy plant, east lansing, mi #26931
MSU Cookie sandwich Ingredients: Cream, sugar, corn syrup, milk, butter, eggs, vanilla extract,
mono&diglycerides, locust bean gum, guar gum, carrageenan, polysorbate 80, vanilla bean,
chocolate, liquor, cocoa butter, cocoa processed with alkali, hydrogenated coconut oil,
calcium carbonate, soya lecithin, butter, wheat flour, malted barley flour, niacin, iron,
potassium bromated, thiamin mononitrate, riboflavin, folic acid, dipotassium
phosphate, bicarbonate, yellow prussiate of soda, salt, tricalcium
phosphate, dextrose potassium iodine
Contains: egg, milk, wheat, soy
In April 2012, a new treat debuted on
campus, showcasing a student-developed
business plan from The School. The ice
cream cookie sandwich is made with crisp
chocolate chip cookies baked by the
MSU Bakers and filled with ice cream
from the MSU Dairy Store.
The news from the Division of Residential
and Hospitality Services described it as a
result of a 2010 spring semester project for
Dr. Bonnie Knutson’s senior marketing class.
(Not surprising—Dr. Bonnie is well-known
for her creative and memorable projects
that have distinct “Spartan” flavors!) Joel
Heberlein, Spartan Hospitality Group
director and adjunct instructor in The
School, challenged Dr. Bonnie’s students
in HB 475 to help develop the concept,
marketing strategy, and promotional tactics
for an MSU brand ice cream product.
Thirteen student groups formed and
presented their product ideas to a panel of
MSU faculty and staff. The panel chose the
ice cream cookie sandwich Udder Delights.
Getting the product to the market was a
collaborative effort, with the recipe coming
from a Kellogg Center chef, cookies from
MSU Bakers, packaging label from a
Residential and Marketing Services
marketing student, and the ice cream and
packaging from the MSU Diary Store.
Udder Delights was initially sold at select
Sparty’s locations on campus, two MSU
Dairy Stores, Forest Akers Golf Courses, and
the Kellogg Hotel and Conference Center.
Udderly Yummy!!
At the close of the 2013 graduation celebration at The School, each graduate was greeted by School Director Dr. Ron Cichy
and given a retro School pennant. Dr. Cichy asked all the graduates to snap a photo wherever their travels might take them
and send a copy to The School. Paul Finstad (BA ’13) didn’t waste any time showing pride in his alma mater as he traveled
for a month with fellow Real Estate Investment Management Specialization graduate Michael Redman prior to launching
his career with a position at Ernst & Young in Miami.
41
WE are the school GRADUATES
Crossing the Bridge to Begin their Careers
December 2012 graduateS
December graduation celebrations in The School
of Hospitality Business always have a festive,
holiday atmosphere. The December 15 “Newest
Alumni Celebration” was no exception. The
graduates, their families, and the faculty and staff
of The School gathered at the University Club
for a special send off and words of wisdom from
Alumnus Mike Rice (BA ’91), general manager of
the Quality Suites Hotel in Lansing.
After a welcome from Ms. Hawks, HA President
Paul Finstad (BA ’13) reflected on the graduates’
years at MSU, recalling the friendships, the pivotal
learning experiences, and of course the first-place
Homecoming floats they shared. School Director
Dr. Ron Cichy, himself a 1972 and 1977 graduate,
also shared his thoughts, even singing his own
version of the MSU fight song to commemorate
the 85th Anniversary Year of The School!
He then introduced Mike Rice, who began his
career after graduating from The School with
Marriott, and then managed two catering
businesses in Chicago before returning to
Michigan to lead the Courtyard by Marriott
in downtown Detroit.
In his current position, Mike has led his hotel to
five consecutive Platinum Awards for excellence
in service, facilities, and hospitality. And in 2011
and 2012, his property won the coveted Hotel of
the Year Award, out of 990 Quality-branded hotels
nationally. Mike was named by the Michigan
Lodging & Tourism Association the 2013 Hotelier
of the Year.
Mike is closely involved in The School’s Alumni
Association, serving as a board member for many
years, and lending his time and mentoring with
various student events throughout the year,
including the annual Auction. But what the
students will miss most after graduating is his
world famous homemade mac and cheese at each
and every after-Homecoming Parade reception
hosted by School Alumni! He is active in the
Greater Lansing Convention and Visitors Bureau
and serves as a board member of the Michigan
Lodging and Tourism Association.
Mike Rice shared with the graduates his “Bridges of Hospitality
County,” offering wisdom that will “get you exactly where you want
to go, without getting swept away.” Here are a few of his gems:
Fueling passion, creativity, and energy
Spring 2013 Graduates
You could not have asked for a more
perfect weekend to celebrate the graduation
of 182 seniors from MSU with degrees in
Hospitality Business!
1. I’ve learned that in the Hospitality Business there are three kinds of
people. Those who make things happen, those who watch things
happen, and those who don’t even know what’s happening. Make
sure you’re not in the last group.
Warm and sunny on May 4-5, the campus
was bursting with flowers and spring scents,
as well as the anticipation of new beginnings
for MSU’s newest alumni.
2. I’ve learned that it is wrong to expect that your co-workers and
your employees will give you respect…..you have to earn it.
The School of Hospitality celebrated by hosting
its “Newest Alumni Celebration” early on Saturday
after a graduate degree ceremony the previous
evening. At the graduate ceremony, 12 were
awarded Master of Science degrees, and one a
Ph.D. A record 309 family members, friends, and
graduates of The School gathered on Saturday
for an elegant luncheon at the University Club,
organized by the Student and Industry Resource
Center (SIRC) and the Hospitality Association.
3. I’ve learned that earning that respect is directly proportional to how
well you listen, your ability to coach, and how often you get your
hands dirty.
4. I’ve learned that you should always remember to serve your
associates……because what you do for them will end up with
your customer.
5. I’ve learned that customers are valuable, but customer loyalty
is priceless.
6. Seniors—I’ve learned that when starting a new job, don’t make a
contribution to your employer—make a commitment.
7. I’ve learned that you should make every decision as if you owned
the business where you work.
8. I’ve learned that it is not enough to satisfy your customers, you must
delight them.
9. I’ve learned that you should ask everyone at work, “Whom do we
work for?” And they should all answer, “Our guests.”
10. I’ve learned that service fulfills a need, but hospitality fulfills people.
11. I’ve learned that your reputation is what you give yourself.
12. I’ve learned that the only thing that cannot be duplicated by
another company is the commitment, competence, and enthusiasm
of its people.
The luncheon was followed by commencement
for the undergraduate students at the Broad
College of Business graduation ceremony.
It is traditional in The School that, whenever
possible, the speaker at the Newest Alumni
Celebration is an alumnus of The School as
well as a parent of a graduating senior.
This spring, there was indeed such a parent/
alumnus combination. Stu Wolff (BA ’82), is
executive vice president – Midwest for Acosta
Foodservice. Formerly the Wolff Group president,
his company partnered with Acosta recently to
provide sales and marketing services to the
foodservice industry. With the partnership, the
company has more than 900 foodservice
associates in over 50 offices coast to coast.
13. I’ve learned to not be a boss—but rather a leader. Because a boss
drives. But a leader coaches. A boss depends on authority. A leader
depends on goodwill. A boss will inspire fear…..where a leader will
inspire enthusiasm. A boss says, “I.” A leader says, “We.” A boss fixes
blame. A leader fixes problems. A boss knows, but a leader shows.
And a boss says, “Go,” where the leader says, “Let’s go.”
14. And last—I’ve learned that it is very important to stay connected
and stay involved with The School of Hospitality Business. Always
forward your current address and email information and become
active with The School’s Alumni Association here at MSU. I did;
you’ll be glad that you did. Congratulations, Seniors!
Each graduate received a parting gift of The School’s 85th Anniversary
Year shield, a specially created medallion on a green and white ribbon.
Dr. Cichy with Stu and Josh Wolff
But most importantly for the weekend, Stu
is dad to graduate Josh (as well as to 2010
James Madison graduate Aaron). In fact,
it’s a Spartan family altogether, as Stu met
his wife, Liz, at MSU’s McDonel Hall their
sophomore year!
Josh gave Stu’s introduction, calling his dad
a “remarkable leader in our industry, my best
friend, and my inspiration.”
And Stu was inspirational, recalling his days
at MSU and noting that despite the 31-year
span, things aren’t so different today. After
all, he said, “We are all Spartans.” He said he
discovered that being a Spartan sometimes
means more after graduation than before.
He appreciates the campus more, embracing
the ability to return as often as possible and
speak in School classes. And even more, he
described how he and Liz are working with
other alumni to create an endowment to
enable School students each year to attend
one of the major sales and marketing events
in the foodservice industry. Josh’s presence
at one of these events last year was actually
the catalyst for this effort.
Stu also talked about a way to view
happiness and success, which he attributed
to a “Ted Talk” speaker, Shawn Achor. All his
life, Stu said, he thought, “If I work hard, I
will become successful, and then I will find
happiness in my life.”
But Shawn Achor explained that a healthier
perspective would be, “If I am happy, I will
work hard, and then I will find success.”
Therefore, Stu told the graduates, “If you are
happy and feel good about yourself, it will
fuel your passion, creativity, and energy to
work hard and think differently. Then you are
in a much better position to increase your
chance at being successful.”
Stu urged the graduates to “listen to your
inner voice,” your individual compass. “Be
true to yourself,” he said. “Don’t change or
alter your values to fit in.” Have enough
respect for yourself to take good care of
yourself with “exercise, meditation, reading,
eating right, or whatever works for you.”
And, he said, “Consciously do something
nice for someone every day; value the
people who love you; face your fears; and
think of something every day for which you
are grateful.”
Outstanding seniors Meghan Clark and
Paul Finstad
Following Stu’s address, Hospitality Association
CEO Paul Finstad, himself a graduating senior,
recalled some of the memories he and his
classmates have shared, noting that it was
The School that brought them all together to
create a family at this huge university. “While
it is always sad when families have to separate,”
he said, “we have created great memories
together.” He named a few of these:
• Traveling across the country for conferences
and events in New York, Orlando, Los
Angeles, Puerto Rico, Miami, Chicago,
and many more.
• Winning Best Spartan Spirit in the
Homecoming parade, marching with
over 60 School alumni.
• Riding a limo with students in New York
after dinner in Little Italy.
• Watching the seniors be honored for
outstanding achievements at the 2nd
annual Hospitality Association Gala.
Paul encouraged all the graduates to give back
and be outstanding alumni who help pave the
way for future Spartans. Paul received the first
place Peer Recognition Award by the Broad
College Student Senate at the afternoon’s
Broad College commencement ceremony.
He was also voted by his peers in The School
as one of the two Outstanding Seniors,
announced at the Newest Alumni Celebration.
In addition to his duties with HA, Paul served
this year as president of the Real Estate
Investment Club and completed the Real
Estate Investment Management Specialization.
A member of the Honors College at MSU,
he has joined Ernst & Young in Miami as a
consultant to begin his career in hospitality
business real estate investment.
The other Hospitality Business Outstanding
Senior was Meghan Clark, who, with a 4.0
overall GPA, also earned one of only 23
prestigious Board of Trustees Awards given
at MSU this spring. She was executive director
of CAREER EXPO XXXIV for The School, a
double major in The School and in French,
and will attend graduate school in the fall
at University of Texas Austin for a master’s
degree in accounting.
Congratulations to the newest alumni!
“Your reputation is what you give yourself...”
42
43
Visiting Leaders
the school
Dave Grissen • Jim Kauffman • Marriott International, Inc.
Chuck Abbott • Starwood Hotels
“Put together a great strategy and execute it.”
Addressing Challenges of International Business
They didn’t just come for the basketball. Yes, Marriott
executives Dave Grissen and Jim Kauffman, who visited MSU
Monday, February 18 and Tuesday, February 19, had the rare
opportunity to watch Monday’s practice AND the pivotal men’s
basketball game against IU, compliments of Steve Wickens,
owner of three Marriott properties in the Detroit area. But
they were on campus to meet with the students in The School,
strengthening once again the close relationship between
Marriott International, Inc. and The School.
Early in April, Alumnus and Regional Vice
President with Starwood Hotels Chuck
Abbott (BA ’79) returned to campus
to speak to students in The School.
An MSU economics major who graduated in 1977, Jim is
the president, U.S. and Canada Division for Full Service
with Marriott International. The campus visit was his third
in two years. Jim represented the company at the grand
opening (last year) of The School’s J. Willard and Alice S.
Marriott Foundation Culinary Business Learning Lab and
returned a few months later to speak in classes and yes,
attend a men’s basketball game! With Marriott since he
graduated, he has worked in a number of management
positions around the nation. He serves on The School’s
Alumni Association Executive Board, and on the Board of
the Farmer School of Business at Miami University (Ohio).
Dave majored in finance at MSU and then earned a master’s
degree from Loyola University in Chicago. After 25 years with
Marriott, he is now group president, The Americas. He has
served with the company in various executive positions,
and is now responsible for the financial management and
leadership of all of the Americas’ lodging operations, including
more than 3,200 hotels and a workforce of 100,000. He is
chair of the Americas’ Hotel Development Committee and
a member of the Lodging Strategy Group and Corporate
Growth Committee. Dave also serves as vice chairman of
the Board of Directors for Back on My Feet, an organization
that helps individuals experiencing homelessness.
The leaders spoke in Joel Heberlein’s HB 237 – Management
of Lodging Systems class on Monday evening; on Tuesday,
they presented in Dr. Bonnie Knutson’s graduate-level HB 875
– Marketing in the Hospitality Industry and Dr. Jeff Beck’s
HB 476 – Advanced Marketing in Lodging.
Also on Tuesday, Dave and Jim had a roundtable discussion
and lunch with selected student leaders and enjoyed a meeting
with Broad College of Business Dean Stefanie Lenway. Then
there was that game. . .
“If you take good care of your associates,
they’ll take good care of your customers
and the customer will come back.”
J. Willard and Alice S. Marriott’s philosophy
44
L to r: Jeff Beck, Jim Kauffman, Dave Grissen, and Ron Cichy
Jim and Dave intrigued the students with tales of their
own days on campus—Jim living in Akers Hall and working
as a bellman at a hotel in Lansing, and choosing the hotel
business over going to law school. Dave, on the other
hand, spent his MSU career working as a bartender and
entered the hospitality industry right after graduating.
They discussed Marriott’s humble beginnings 85 years ago
as a 9-seat rootbeer stand in Washington, DC, and noted
the Founders J. Willard and Alice S. Marriott’s philosophy:
“If you take good care of your associates, they’ll take good
care of your customers and the customers will come back.”
The company grew and expanded to a wide range of
segments (airline catering, amusement parks, cruise
ships), but now is solely focused on management and
franchising Marriott Hotels across the globe.
The students learned about Marriott’s 18 brands, as well
as the brands’ architecture, including luxury, lifestyle/
collections, signature, modern essentials, extended stay,
and vacation clubs/destination entertainment. And Dave
and Jim shared Marriott’s long-term strategies in terms of
marketing to the dominant customer segment in the coming
years, the millennials, and what that means for Marriott’s
efforts in the areas of technology and website retail sales.
Jim said that leaders “put together a great strategy and
execute it.” He urged the students to “be energized by
hospitality. Get some experience while you’re still in college.”
And Dave encouraged them to use “common sense and clear
thinking. There are opportunities in the industry for all.”
During their visit, Dave and Jim were designated “Spartan
Leaders” by Dr. Ron Cichy, director of The School. “Our
students are fortunate to have leaders the caliber of Jim
and Dave come to campus and give their time and insight,”
he says. “It’s an extra bonus that they are also Spartan
alumni who represent MSU so well in the industry.”
Chuck is Starwood’s regional vice
president, South East Asia, Malaysia,
Indonesia, and Singapore, and managing
director of the Sheraton Imperial Kuala
Lumpur. He has over 30 years of global
hospitality experience, with extensive
knowledge of all areas of hotel operations,
as well as project feasibility studies,
development/project analysis, and preand post-opening hotel management.
He met with the Hospitality Business
Real Estate Investment Management
Specialization Director Dr. A.J. Singh,
and in informal “meet and greet” sessions,
answering students’ questions on the
unique challenges and characteristics of
international business and South East Asia
hospitality opportunities, in particular.
In Joel Heberlein’s HB 237 – Management
of Lodging Systems class later that
evening, Chuck spoke to the 200 students
on the same topics, noting in addition
the importance of understanding
cultural differences and how respecting
those differences affects guest services.
Chuck explained how the owners in
his part of the world view “success,”
saying that it is more about “reputation
than the bottom line, especially in
food and beverage operations.”
He began his career with Western
International, the hotel company that
preceded Westin Hotels. He has been
with Westin his entire career, now
a part of the Starwood portfolio.
“Chuck’s message really resonates
with our students, who are increasingly
focused on the global hospitality
industry,” says School Director Dr.
Ron Cichy. “He is an important
alumnus with valuable lessons for this
generation of students.”
Chuck provided advice for students
planning to interview, telling them to
“be humble.” He said, “Starting at the
ground floor and working your way up
is not all bad. Be open-minded about
your opportunities and take initiative.”
Chuck talked about his own career path,
as well as some of the challenges and
opportunities of the hospitality industry.
“Owners in many parts of
the world view ‘success’ as
being more about reputation
than the bottom line...”
Chuck Abbott
Jim Singerling • Club Managers Association of America
CMAA Leadership Lessons Learned
To celebrate the 85th anniversaries of
both the Club Managers Association
of America (CMAA) and The School of
Hospitality Business, CMAA CEO James
B. Singerling visited campus to speak
on “85 Leadership Lessons Learned.”
CMAA and MSU are celebrating 85 +
85 = 170 years of relationships in 2012.
Faculty members in The School have
collaborated with CMAA for the past
two decades to conduct empirical
research on the private club industry
and translate it into practical application.
And Mr. Singerling has co-authored
with several faculty members a number
of articles in various journals.
Mr. Singerling spoke in East
Lansing during The School’s annual
CAREER EXPO (XXXIV in 2012)
on Tuesday, November 6.
The student chapter of CMAA on campus
is a very active, award-winning club,
whose members travel each year to CMAA’s
World Conference through generous
scholarships established for this purpose.
“CMAA and The School enjoy a long
and beneficial relationship,” explains
School Director Dr. Ron Cichy. Jim
has been named an Honorary Faculty
Member in recent years, and The
School’s faculty has taught CMAA’s
Business Management Institute III
on campus since the late 1980s. In
fact, MSU has been the only venue
for BMI III in the United States.
Mr. Singerling broke the “world record” by
sharing 85 leadership lessons in less than an
hour, followed by a Q & A session. “We’re
honored that Professor Singerling joined
us at our School. He is one of us,” says Dr.
Cichy. “CAREER EXPO draws nearly 800
students, so it’s a wonderful time to bring
an exceptional leader to them. It was a
festive 85th anniversary celebration!”
More CMAA
Connections:
Richard Bayliss (BA ’85) is general
manager/chief operating officer of
Lost Tree Club in North Palm Beach,
FL, and was just elected president
of the Club Managers Association
of America (CMAA).
He previously managed Oakland
Hills Country Club in Bloomfield Hills,
Kent Country Club in Grand Rapids,
and Travis Pointe Country Club in
Ann Arbor. He was named Club
Executive of the Year by Club
Management magazine in 2001.
Rich joined CMAA in 1985 and
has served on many national
committees, including as a co-chair
of the Certification Committee.
45
Visiting Leaders
the school
Professor Kaye Chon • Hong Kong Polytechnic University SHTM
Roz Mallet • National Restaurant Association CEO/President
Applying Research to Real Hospitality Settings
“What is your appetite for risk?”
Professor Kaye Chon, dean of the School of Hotel
and Tourism Management (SHTM) at Hong Kong
Polytechnic University, visited MSU March 19 and 20,
meeting with professors in The School and speaking
in HB 473 – Hospitality Industry Research.
Students in The School filled over 200 seats in McDonel
Kiva on Thursday, January 17, 2013, to hear Roz Mallet,
CEO and president of PhaseNext Hospitality and outgoing
chairperson of the National Restaurant Association.
Dr. Chon, who has earned four degrees in the United
States, including a Ph.D. from Virginia Tech, is a former
hotel manager and tourism industry consultant. He
previously has held academic positions at the University
of Houston, University of Nevada Las Vegas, and Virginia
Tech. During his academic career, Dr. Chon has received
numerous visiting professorships, research fellowships, and
visiting lectureships from universities around the world.
He is a leading hospitality researcher, the author or editor of
ten books and over 200 papers in academic and professional
journals. He is the editor-in-chief of the Journal of Travel &
Tourism Marketing and Asia Pacific Journal of Tourism Research. And
for over a decade, Dr. Chon
served as editor for the
Journal of Hospitality & Tourism
Research (formerly the CHRIE
Hospitality Research Journal).
“We are honored to have
Dr. Chon visit our campus
to speak to our students,”
says Dr. Ron Cichy. “He is
an icon in our industry’s
academic realm.”
Speaking to the professors
in The School, Dr. Chon
gave his perspectives on
research. He said that
research on the industry
serves several purposes.
Kaye Chon
Creating new knowledge is
a process, he said, not an end. It is a way to develop one’s
career and fulfill intellectual curiosity. And it provides a way
for faculty members to bring wisdom to their institutions.
Dr. Chon discussed Hotel ICON, the first teaching and
research hotel of its kind in the world. He said that although
other universities have teaching hotels, the SHTM approach
is unique, a purpose-built hotel that completely integrates
teaching, learning, and research in a full-service environment.
“It is an amazing facility,” says Dr. A.J. Singh, MSU
Real Estate and Development Specialization director in
The School. “Students at Hong Kong Polytechnic are in
an envious position, learning and collaborating in this
unique environment.”
46
“Her story is riveting,” says Dr. Jeff Elsworth, associate
professor in The School who arranged for Ms. Mallet’s
visit. “She certainly kept their attention.”
Dr. Chon addresses undergraduate and graduate students interested in research.
Dr. Chon addressed the seniors and graduate students
in Dr. SeongHyun Kim’s HB 473, discussing “Hospitality
Research: Experiences from U.S. and Asia.”
“He was a delightful and motivational speaker,” says Dr.
Kim, and “he highlighted the ways in which research can
be applied to real hospitality settings.” Citing successful
examples from Hotel ICON, Dr. Chon assured the students
that “research is FUN!” Encouraging the students to
dream big, Dr. Chon closed his talk with an inspiring
quote from Eleanor Roosevelt, saying, “The future belongs
to those who believe in the beauty of their dreams.”
At the conclusion of his visit to campus, Dr. Chon was
named a “Spartan Leader” by The School.
“...research on the industry serves
several purposes. Creating new
knowledge is a process, not an
end. It is a way to develop one’s
career and fulfill intellectual
curiosity. And it provides a way
for faculty members to bring
wisdom to their institutions.”
Kaye Chon
Ms. Mallet is a seasoned food industry leader, with
extensive experience in enterprise strategy, turn arounds,
transition planning, systems implementation, human
capital development, and franchise operations.
In her current position, she is an entrepreneur. Previously,
she has served as president and interim CEO of Caribou Coffee;
senior vice president of Human Resources for Applebee’s and
TGI Friday’s; and COO of la Madeleine Bistro-Café. She was
also senior vice president of human resources for Carlson
Companies, a global, multi-industry holding company.
With PhaseNext, a multi-concept franchise operator
in non-traditional foodservice locations, the mission is
to deliver fresh, high quality, quick casual restaurant
brands that meet the traveling public’s ever-increasing
demand for higher quality food, service, hospitality, and
convenience. Her company operates in airports, train
stations, military bases, and internationally. She described
these efforts to the students in Dr. Jeff Elsworth’s HB
358 – Hospitality Business Ownership, and to his HB 267
– Management of Food and Beverage Systems classes.
Roz discussed her unique history within the foodservice
industry, with quick casual and casual, and quick
service concepts; with publicly traded and privately held
businesses; and currently with her entrepreneurial focus.
To the budding entrepreneurs in HB 358, she urged, “Find
your starting line. How important is starting your own
company in defining your life’s story? How do you work
with. . . and whom do you work with. . . best? And why?
Is it an entrepreneurial culture you seek? Or do you really
want to be the owner/founder?” She challenged each
student to answer these questions while still at MSU.
Roz outlined some effective ways to assess their “appetite for
risk,” and used her own company as an example, discussing
its evolution from the strategy to the growth, and to the
operational phases. Persistence and creativity are vital, she
said, and it is important to believe that you can succeed.
To the students in HB 267, Roz talked about her
philosophies for a successful career and life, urging them
to stay true to their principles, to always be a student
and a teacher, and to be passionate about serving others.
She gave them ten tips that make for good leaders,
including “seek mentors and seek to mentor.”
The students were impressed—and
they were very interested in her years
of service to the National Restaurant
Association, as well. Since September
2001, she has served on the Board of
the NRA Educational Foundation,
and before becoming the NRA chair,
she served as a member of its board
and chair of the Finance Committee,
Executive Committee chair, vice
chair of Government Affairs and
Public Policy Committee, and chair
Roz Mallet
of the Multi-Cultural, Regulatory/
Health Safety Committees. She is deeply committed to
the NRA’s promotion of high standards in the restaurant
and foodservice industry, and to “giving back.”
“As a female student, I find it very encouraging to have
leaders who are women come to campus to bring their stories
and their advice,” says Alyssa Bellinger (BA ’15), director of
philanthropy for the student-led Hospitality Association.
“Roz is a superb example of how to not only break glass
ceilings, but ignore their existence completely. I hope to
be a ground-breaking role model like her someday.”
And shortly after her campus visit, Roz handed over her
chairperson’s gavel to someone very dear to The School,
Alumni Association Hall of Fame member Phil Hickey (BA
’77), who led such restaurant concepts as Capital Grille and
LongHorn Steakhouse, has led numerous, highly-successful
foodservice companies, and is now chairman of the NRA.
“We are fortunate that Roz was willing to share her
wisdom with us,” says Dr. Ron Cichy, School director.
“And we’re fortunate that this year’s NRA Chairman
is a Spartan Champion. Both leaders serve to inspire
our students to aim high and give back.”
“Find your starting line. How important
is starting your own company in defining
your life’s story? How do you work with. . .
and whom do you work with. . . best?
And why? Is it an entrepreneurial
culture you seek? Or do you really
want to be the owner/founder?”
Roz Mallet
47
Faculty Leadership in Industry and Academia
MSU and UofM Collaborate—
Customer Satisfaction Research
Guest satisfaction has been the focus of research published over
the past year by Professor A.J. Singh and other researchers in The
School of Hospitality Business. Three separate articles co-authored
by Dr. Singh and Dr. Forrest Morgeson, director of research at
the University of Michigan’s American Customer Satisfaction
Index (ACSI) in Ann Arbor, highlight the value of cross-university
collaboration in the collection and analysis of industry data,
as well as the usefulness of that data to industry executives.
The articles appeared in HotelNewsNow.com, and discuss the
American Customer Satisfaction Index (ACSI), which was
established at the Ross School of Business at U-M in 1994.
According to the articles, the ACSI is “the only standardized
measure of customer satisfaction covering the U.S. economy. It
measures satisfaction with approximately 225 companies in 47
industries and 10 economic sectors, as well as a variety of local
and federal government services. The companies measured by
ACSI account for roughly one-third of the U.S. gross domestic
product, and include foreign companies with substantial market
share in the U.S. The ACSI model includes several variables, both
drivers and outcomes of satisfaction, but is focused on quantifying
customer satisfaction and its effect on customer loyalty. Customer
satisfaction (or ACSI) scores are produced at the national, sector,
industry and company level, and are reported on a 0 to 100 scale.”
In March, the authors noted that the ACSI seemed to
indicate the following trends in the hotel industry:
1.In the first recovery period from 1994 to 2000, there was
a disconnect between guest satisfaction and profitability.
While the hotel industry was making money during
this period, customer satisfaction scores declined.
2.From 2001 to 2003, guest demand and revenue
per available room, and profits declined, but the
overall reduction in ACSI scores was minimal.
3.In the second recovery phase, from 2003 to 2007,
it appears that the hotel industry shifted its focus
to improving customer satisfaction as occupancy,
room rates, and operating profits improved.
4.Hotel operating performance declined in 2008–
2009; however, ACSI scores during this period
remained high. Hotel companies saw the value of
customer retention and data-driven marketing.
In July 2012, Professors Singh and Morgeson reported the
ACSI indicated that the industry remained at an all-time
high ACSI score for the second year in a row, with Hilton
Worldwide leading the industry with a score of 80.
The October 2012 report on the ACSI compared the 18year average national ACSI score (73.8) with the hotel
industry ACSI score of 73. While the hotel industry
average was slightly lower, it was significantly higher
than the airline industry in measures of satisfaction.
A November 2012 article, by Patrick Mayock, editor in
chief of HotelNewsNow.com, related the ways in which
certain hotel companies are “driving guest satisfaction.”
The article was the result of a panel at the American
Hotel & Lodging Association’s Hospitality Leadership
Forum during the International Hotel, Motel & Restaurant
Show in New York City in November. Drs. A.J. Singh
and Bonnie Knutson, from The School, presented their
research conducted with colleagues Dr. JaeMin Cha and
Dr. SeungHyun Kim. Using the ACSI, they showed that in
a slow growth market, a wise business strategy includes a
strong emphasis on customer retention, as it makes it harder
and more expensive for the competition to steal customers.
Their research notes that the drivers of customer
satisfaction are customer expectations, customer
perceptions and experiences, and perceived value (quality
and price). Given this knowledge, hotel companies
have an opportunity to provide “delightful” experiences
and help the guests receive a good value. After all, the
professors said, “Loyal customers are not necessarily
always satisfied, but satisfied customers tend to be loyal.”
48
And it all starts with the staff, according to
the panel which discussed the professors’
presentation. The panel members were industry
executives, including two alumni from The
School: Jim Anhut (MBA ’85), senior vice
president of Americas brand management for
InterContinental Hotel Group; and Michael
Ennes (BA ’01), senior director of luxury brand
development for Hilton Hotels Worldwide.
“We’re an industry that’s really relying on people
to deliver our brand,” Jim said. “The focus of
(IHG) right now is to look at the general manager
as the brand manager. The brand is really
delivered through the people at the properties.”
Dr. Bonnie Knutson confirmed this notion.
“Think about every touchpoint a guest has
with your property, from the first time they
think about staying at your hotel to the last
time they have an experience with it,” she said.
“How many opportunities do you have to touch
that guest either personally or impersonally?”
The opportunities are limitless, she said.
Indeed they are. The article explains that Hilton’s
more technologically-inclined Conrad brand
is providing choice “through its new Conrad
Concierge application that is accessible from
most iOS and Droid devices. ‘They have the
ability to interact with the hotel when they’re
at the hotel in a way that they want,’ said
Michael Ennes. ‘We’re making a big bet on that
as a platform that will be kind of a hallmark
for Conrad... But it’s not going to replace the
guest interaction with our staff. It’s all about
control... At the end of the day, it needs to make
the experience more enjoyable for the guest.’”
Offer “actionable means to improve satisfaction
scores,” Jim said. “Sensitize your staff to be
aware when people are unhappy, and don’t
let them leave unhappy. And if they do leave
your hotel and they let you know about it,
you’d better get back to them pronto in a realtime world—and I don’t mean by email.”
Michael explained, “For Waldorf and Conrad,
something we’re very focused on in the luxury
space is providing experiences, and experiences
beyond just that guest/staff interaction...
experiences that are memorable and ‘indigenous.’
We’ll call it cocktail currency. It’s something that
people enjoy sharing stories about when they
get back from a vacation or business trip...”
Stay tuned for reports on the ACSI and how the
industry is using it in a “real-time world.” Go to
HotelNewsNow.com for more information.
Capstone marketing courses foster
creative business thinking
In addition to conducting and publishing research, mentoring younger faculty
members, and serving on numerous School and University committees, Dr.
Bonnie Knutson has focused her efforts on a special kind of teaching. Spring
term in both the graduate and senior capstone marketing courses resulted
in the production of innovative marketing strategies for two area hospitality
businesses. In the senior class, 14 teams were challenged with positioning a new
dinner-movie concept in the Mid-Michigan market. Specifically, management
asked them to develop innovative marketing strategies that would:
1) enhance the current concept/operations
2) identify new target markets
3) build awareness and initial trys, and most importantly...
4) increase revenues and repeat visits
Studio C!, said in a press release:
A new brand of entertainment complex called Studio C! will be introduced
to Okemos and the Meridian Mall. “We are creating a fresh entertainment
experience that will be unique to Okemos and the Lansing region” said
JD Loeks, President of Celebration! Cinema. “This theatre will be unlike
anything we have operated before. Much of it will be an experiment.
It will borrow some of the best, most inventive ideas from our current
theatres and ideas that we have seen from around the country.
The Studio C! theatre will be located on the north end of the Meridian
Mall, in the building formerly occupied by the AMC Meridian 6. The
entertainment complex will feature special reserved premier seating,
chef prepared foods, and the highest digital resolution projection
available. Loeks hopes the theatre will be a launch site for concepts
that will be used in future theatres.
Loeks hopes that the community will help guide the project with their
input and ideas.
This is exactly what the 14 teams did. Each team delivered innovative
positioning strategies by identifying new target markets and developing
“out of the box” promotional tactics to drive visits and revenues. The results
of their 15 weeks of hard work were presented to management in written
reports and exciting oral presentations that involved prototypes of collateral
materials. Management expects to implement these plans in both short and
long term marketing efforts.
School Alumnus Chad Wozniak (BA ’07) is the general manager of Studio C!
Four graduate teams had Red Cedar Café for their client. They followed
basically the same process/format as the seniors, but at a more strategic level.
They presented to the client on April 26 and as this publication goes to print
will learn which of their strategies will be implemented.
The new ice cream product, Udderly Delicious and the MSU Food Truck,
Eat at State (see articles on page 40) are two more impressive results from
the creative assignments and students in Dr. Bonnie’s classes.
Dr. Bonnie continues to be actively involved in the MSU Alumni Association
National Board, chairing the Membership/Marketing committee; the Wharton
Center Advisory Council; and the Greater Lansing Convention & Visitors’
Bureau Foundation Board, among others. See page 3 for more news about
this distinguished professor and alumna!
49
Faculty Leadership in Industry and Academia
Research, Teaching, and Service...
This academic year, NAMA Endowed
Professor Michael Kasavana published
a collection of hospitality technologyrelated articles that included “The Role
of QR Codes,” “Gamification: A New
Hospitality Technology,” “Optimizing
Hospitality Industry Mobile Apps,”
“Micro Market Modeling,” “Applying
Workforce Analytics in the Hospitality
Industry,” and “V-Engineering: A
Roadmap to Progress,” among others.
He also released the ninth edition
of his textbook Managing Front Office
Operations. Dr. Kasavana led the first
ever Technology Super Session at the
2013 NAMA One Show International
Expo in Las Vegas and was recognized
as co-author of the 2012 Most
Downloaded Paper Award from the
Journal of Hospitality and Tourism Technology.
Director and Professor Ron Cichy
(BA ’72, MBA ’77) published two coauthored tier 1 academic journal articles
and one engaged research article during
this AY. Both academic research articles
were about private club managers
and chief operating officers, one the
evaluation of private club boards of
directors and the other development
of a competency model for private club
managers. The engaged research article
was about xenophiles. Dr. Cichy was
recognized by President Simon and
Provost Youatt for publication of Managing
Service in Food and Beverage Operations,
Fourth Edition, co-authored with NRA
Chairman and Alumnus Phil Hickey
(BA ’77) on April 9. He served as coMC for the Pure Michigan Governor’s
Conference on Tourism Stars of the
Industry dinner with Cindy Bowen,
Lexington Lansing GM, on April 15.
Dr. JaeMin Cha (MS ’98) published
five co-authored academic journal
articles (including two tier 1 articles),
and presented five different papers at
three conferences during the academic
year. When she attended the 2012
50
ICHRIE conference in Providence, RI,
in August 2012, she was pleasantly
surprised to receive THREE awards
from one award ceremony:
•Best conference paper award
(among 260+ submissions, three
papers were recognized as best
conference papers), titled, “LeaderMember Exchange and Frontline
Employee’s Service Orientation in the
Foodservice Context: Investigating
a Moderating role of Work Status,”
co-authored with School Associate
Professor Dr. Carl Borchgrevink
•2nd place, Johnson & Wales Case
Study Competition Award, titled,
“Lean finely textured beef or pink
slime: controversial debate” (this
case study was used in HB 405 –
Advanced Foodservice Management)
•Outstanding Reviewer Award from the
Journal of Hospitality and Tourism Education
Dr. Cha also has served as chief
administrative officer for the Korea
Hospitality Tourism Educators
Conference, beginning in the fall of 2012
(the conference was held at University
of Nevada Las Vegas in April 2013).
Dr. Jeff Elsworth is working on
three restaurant-related projects,
and two are with students:
•A study of Restaurant Atmospherics: an
investigation of how color, décor, and
lighting affect a customer’s emotional
reaction and intention to visit a
restaurant. This is a study Dr. Elsworth
is conducting with an undergraduate
student who is a double major in
Hospitality Business and Interior
Design, Megan Stephanic (BA ’14).
•A study evaluating the promotions
used by nascent (start-up) restaurants
paired with a study of what types of
promotions consumers use to identify
new restaurants. He is working
with graduate student, Jingzhong
Luo (MS ’14), on this project.
•A study of customers’ perceptions of
whether they know if a restaurant is
independently owned, a franchise,
or a corporate-owned location.
The preliminary findings appear
to reveal that most customers have
trouble identifying franchisee-owned
restaurants but if they know or have
met the owner or manager they are
more likely to visit the restaurant.
Dr. MiRan Kim (MS ’05) published
two co-authored academic journal
articles (both tier 1 articles) and one
single-authored academic journal
article and presented four different
papers at four conferences during
this academic year. She has served
on the Advisory Council Committee
in The School since the fall of 2012.
Several faculty members have been
recognized as the most prolific authors
in 2001–2010 in an article titled,
“Hospitality Author and University
Productivity in the 21st Century,” in the
Journal of Culinary Science & Technology. Dr.
Jeff Beck (tied for #12), Dr. JaeMin Cha
(tied for #18), Dr. Ron Cichy (tied for
#16), Dr. Bonnie Knutson (tied for #10),
and Dr. Ray Schmidgall (tied for #8).The
bottom line: 50% of The School’s tenure
system faculty were named in the article.
Professor of Practice
H. Michael Rice
(BA ’76) was
appointed in July
2012 to the Board
of Directors of the
National Association
of College and
University Food
Services (NACUFS).
He will oversee a special project to
assess membership strategies in relation
to hospitality schools and culinary
programs and make recommendations on
how to better integrate those programs
into NACUFS educational activities.
He also authored a chapter of a book
titled Managing Food Service Operations for
a series of management topics for the
Association of College and University
Housing Officers–International
(ACUHO-I). The chapter contains
sections on managing self-operated
food services, managing contracted
food services, current thinking on
sustainability, labor relations, hiring
practices, food service distribution,
purchasing practices, and other
topics. The publication is available
through ACUHO-I. In an outreach
effort, Professor Rice has provided
food service design services for the
renovation and new construction of the
St. Thomas Aquinas Elementary School
kitchen in East Lansing. The project
included renovating existing space,
designing new expanded space, and
specifying new food service equipment
for the entire facility. The kitchen
opened in the fall of 2012. It provides
the elementary students with weekday
meal service and serves the parish
for large events such as the Knight of
Columbus “fish fry’s” during Lent.
Dr. SeungHyun Kim published
five co-authored academic journal
articles during the past academic
year (including two tier 1 articles). In
addition, five papers were presented
in different prestigious international
conferences by Dr. Kim or one of his coauthors in Las Vegas, Providence, Ulsan
(Korea), and Manila (Philippines).
The articles focused on hotel online
reviews, the private club industry, real
estate and development, and revenue
management. When Drs. Kim and
Cha visited Korea to present papers in
July 2012, they also organized the first
alumni gathering of HBKA (Hospitality
Business Korean Association) in
Seoul, Korea. More than twenty
HBKA alumni gathered at Gangnam
Premier Best Western Hotel. Dr. Kim
also served as paper review chair and
co-track paper review chair for the
Korea Hospitality Tourism Educators
Conference and the 2013 I-CHRIE
conference, respectively. He enjoys
interacting with both undergraduate
and graduate students for their research
projects. In addition to serving as a
faculty mentor for two undergraduate
students (Undergraduate Research
Fellows sponsored by the Broad
College of Business), Dr. Kim has
supervised eight Hospitality Business
graduate students for their research
projects during the AY. Among these
eight graduate students, four gained
valuable experience presenting
their research findings at regional/
national/international conferences.
Dean Jim Rainey presided as the
Master of Ceremonies for the Broad
College of Business Undergraduate
Commencement Ceremony on
Saturday, May 4, in the Breslin Student
Events Center for 900 Broad College
graduates, including approximately
200 from The School. Participation
in the commencement ceremony
is very popular with graduates,
their families, and friends because
it gives them the opportunity to
celebrate an important milestone.
Dr. A.J. Singh published three
academic journal articles, four
academic conference proceedings
and seven industry publications
which contributed to practice. One
of his publications, published in the
Cornell Hospitality Quarterly, focused
on the emerging profession of Hotel
Asset Management and its role
in assisting owners as they create
value. In recognition of his role in
sustainable development research,
he was invited to be co-editor for a
special Cornell Hospitality Quarterly issue
on sustainable development. He also
presented his research on hospitality
sustainable development at the Rio
Earth Summit in Brazil in June 2012. In
January 2013 Dr. Singh was appointed
Hilton Hotels fellow and director of
the Hospitality Business Real Estate
Investment Management Specialization.
School Faculty
Participate in
Creation of
Online Hospitality
Management
Certificate
On October 1, 2012, The School
of Hospitality Business, in
conjunction with the Broad
College’s Executive Development
Programs group, began launch
of a three-course 100% online
management certificate in the
business of hospitality. Consistent
with The School’s mission, the
certificate provides an overview
of the hospitality industry with
particular focus on operations,
management and leadership.
Each course includes
approximately 16 hours of
video lecture from the faculty
of The School, as well as weekly
“live” sessions, discussion boards,
and e-mail facilitated by Dr. Jack
Ninemeier, professor emeritus
of The School. The three courses
may be taken individually or
combined to create a full
management certificate.
To date, there have been
over 100 enrollments across
the three courses with very
positive feedback.
Additional courses, including
“hospitality sales” and “real
estate management” are in
development. For registration
or additional details, please visit:
www.msuonline.com.
51
Faculty Leadership in Industry and Academia
MSU Research Hits Headlines: Handwashing Habits
“These findings were surprising to us because
past research suggested that proper hand
washing is occurring at a much higher rate,”
said Dr. Borchgrevink.
• 15 percent of men didn’t wash their hands
at all, compared with 7 percent of women.
CNN, CNBC,
NBC Nightly News,
CBS News, the New York Times,
Popular Science, Michigan Radio, The Atlantic,
the Minneapolis Star, Gawker, Yahoo News, the
Milwaukee Journal Sentinal, Business Insider
Australia, WILX Lansing, the MSU Research
website, dozens of other TV stations around
the country, and WebMD—these were just some
of the outlets reporting on an astounding new
study by Dr. Carl Borchgrevink, associate
professor in The School. Dr. Borchgrevink was
lead investigator in a study co-authored with
Drs. JaeMin Cha and SeungHyun Kim, assistant
professors in The School, on hand washing
habits in public places.
The researchers found that only 5 percent of
people who used the restroom washed their
hands long enough to kill the germs that can
cause infections.
Just as bad, 33 percent didn’t use soap and
10 percent didn’t wash their hands at all.
Men were particularly bad at washing their
hands correctly.
The study, based on observations of 3,749
people in public restrooms, appears in the
Journal of Environmental Health.
• When they did wash their hands, only
50 percent of men used soap, compared
with 78 percent of women.
• People were less likely to wash their hands
if the sink was dirty. In fact, handwashing
increases 14.5% when the sink is clean.
• Hand washing was more prevalent earlier
in the day. Borchgrevink said this suggests
people who were out at night for a meal or
drinks were in a relaxed mode and hand
washing became less important.
• People were more likely to wash their hands if
a sign encouraging them to do so was present.
It is important to note, says Dr. Borchgrevink,
that “Proper handwashing does not necessarily
kill the germs, it removes the germs and dirt
and grime from the hands and washes them/it
down the drain.”
The research is an example of collaborative work
between three professors with varying fields of
expertise. Dr. Borchgrevink is a former chef and
restaurant manager, now an associate professor
of food service operations and management; Dr.
Cha completed a dietetics intensive internship at
Chung-Ang University’s Medical Center, and has
worked in banqueting dining service and kitchen
operations at Michigan State University. She now
teaches HB 265 – Food Management: Safety and
Nutrition. Dr. Kim is a marketing specialist with
expertise in research methodology
and statistics who teaches HB 473 –
Hospitality Industry Research. The faculty
researchers worked with undergraduate
and graduate students to gather data. The
undergraduates were Broad Scholars and
Undergraduate Research Fellows.
“This team devised a project, did the
research, analyzed data, and reported
results that, ultimately, are practical to
the hospitality industry which we serve,”
says Dr. Ron Cichy. “This is an example of
MSU land-grant philosophy at work.” In
fact, “If I were a restaurant owner, I’d be
reading this study and putting a clock with
a second hand in the restroom,” he said
without joking.
To see more, go to http://msutoday.msu.edu/
news/2013/eww-only-5-percent-wash-handscorrectly/#sthash.rL5y6USY.dpuf
Enthusiastic Alumni Weigh In...
“Congratulations to Drs. Borchgrevink, Cha,
and Kim. This is great recognition for The
School!” —Hans Desai (BA ’79)
“I am in my office watching Matt Lauer and
the NBC Today Show crew report on the
handwashing video—super coverage!”
—Gary Hernbroth (BA ’79)
“What a great reminder and wake-up call to
many on such an important topic! Well done,
and again I am very proud to be an MSU
Spartan. Great job!” —Dan Burdakin (BA ’81)
“Great to see your research getting so much
press! Well done!” —Chuck Day (BA ’91)
MSU Professors Have Transformative, Global Impact
Several professors in the Broad College of
Business, including two from The School,
were among those recognized at the Michigan
State University Libraries annual Faculty
Authors Reception on Tuesday, April 9, in
the main library on campus.
Each year since 1998, when the MSU Libraries
and its Director Cliff Haka established the
Faculty Book Collection, a spring reception
has honored the MSU faculty and staff whose
books, multimedia works, musical scores, and
recordings were published in the past year.
This year from the College of Business, Kirt
Butler was recognized for Multinational Finance:
Evaluating Opportunities, Costs, and Risks of
Operation, Fifth Edition; S. Tamer Cavusgil for
International Business: The New Realities, Second
Edition; David A. Griffith for Wiley International
52
Encyclopedia of Marketing, Volume 6,
International Marketing; Susan F. Haka for
Financial Accounting, 15th Edition and Financial
& Managerial Accounting: The Basics for
Business Decisions; Gilbert D. Harrell for
Marketing: Connection with Customers; and
Gerry McNamara for Strategic Management:
Text and Cases, Sixth Edition.
The two College of Business professors from
The School recognized this year were Dr. Ron
Cichy (BA ’72, MBA ’77) for Managing Service
in Food and Beverage Operations, Fourth
Edition (co-authored with Alumnus Phil Hickey
(BA ’77) and Dr. Jack Ninemeier for The
Professional Kitchen Manager and Foundations
of Lodging Management, Second Edition.
Director of Libraries Cliff Haka welcomed those
gathered and introduced MSU President Lou
Anna K. Simon, who
congratulated all the
authors, reminding
them that through
its unique history,
MSU and its
professors
have had a
transformative
and global
impact. Acting Provost
June Youatt agreed, saying that the
honorees are evidence that at MSU, knowledge
is not merely disseminated; it is created.
Sponsored by the MSU Federal Credit Union,
the event movingly affirmed the efforts and
success of the dedicated professors from many
disciplines at MSU.
Achievements of Spartans Rewarded
ICHRIE’s Highest Recognition
Achievement was the theme for The School during the 2012
annual conference for the International Council on Hotel,
Restaurant, and Institutional Educators (ICHRIE). The
2013 annual conference takes place as this magazine goes
to print, and will be reported on The School’s website by
mid-August 2013. In 2012, one faculty member and two
alumni were recognized for their lifetime achievements.
On August 3, 2012, in Providence, RI, Dr. Ray Schmidgall, the
Hilton Hotels professor of hospitality financial management
in The School, received ICHRIE’s highest individual honor, the
Howard B. Meek Award, a living memorial to the first dean
of the School of Hotel Administration at Cornell University
and an executive vice president of ICHRIE. The award
recognizes Ray’s lifetime contributions and outstanding
service both to hospitality education and to ICHRIE.
Receiving two standing ovations
from the audience of hospitality
educators, Ray’s legacy as a top expert
on hospitality industry accounting
practices is well recognized. Among
his books, Hospitality Accounting for the
Hospitality Industry is used throughout
the world, and he has authored over
250 articles. Ray has spearheaded the
effort to revise the uniform system of
Dr. Ray Schmidgall
accounts for clubs. He has mentored
numerous undergraduate and graduate
students who have themselves helped shape the industry and
the hospitality academy. Twenty three years ago, he established
at Michigan State the Hilton Lecture Series, bringing to campus
industry and academic experts to discuss a timely topic from
both the industry and academic perspectives each fall. And he
is revered for his work on behalf of ICHRIE and its FutureFund.
Ray earned ICHRIE’s John Wiley & Sons Lifetime Research
Award in 1999 and the Stevenson W. Fletcher Achievement
Award in 2001. Last year, he received the Michael D. Olsen
Research Achievement Award at the 17th Annual Graduate
Education and Graduate Student Research in Hospitality
and Tourism Conference’s Awards Dinner. The late Dr.
Olsen (BA ’67, MBA ’73) earned both his bachelor’s and
MBA from the School of Hotel, Restaurant and Institutional
Management at MSU, as The School was then called.
Eight faculty members, members of Ray’s family, and
many friends, alumni, and supporters joined him in
Providence for the presentation of the Meek Award.
Honors and Distinctions
For The School, achievement was the theme throughout
the ICHRIE conference. Several members of the
faculty earned special awards and made winning
presentations. In addition to Dr. Schmidgall’s Meek
Award, The School celebrated the following:
•Dr. JaeMin Cha and Dr. Carl Borchgrevink earned
a 2012 Conference Best Paper distinction for their
paper titled “Leader-member exchange and frontline
employees’ service orientation in the foodservice
context: Investigating a moderating role of work status.”
•Dr. JaeMin Cha also received the Journal of Hospitality
and Tourism Education’s outstanding reviewer award.
•Dr. Cha also received second place in the
2012 ICHRIE Johnson & Wales Case Study
Competition for her case: “Lean finely textured
beef or pink slime: controversial debate.”
•Dr. Jeff Beck chaired the Conference Scientific
Paper Review Committee.
Other School faculty members participated
in ICHRIE in numerous ways:
•In the poster sessions, Dr. A.J. Singh and Dr. Ray
Schmidgall presented “Analysis of the current
financial profile of the U.S. lodging industry.”
•Dr. Schmidgall also made a presentation on behalf
of ICHRIE’s FutureFund Committee, for which
he serves as founder and chair. In addition, he
discussed hospitality financial management
at a Special Interest Group presentation.
•Drs. Jeff Beck, JaeMin Cha, and SeungHyun Kim,
presented “Proactive behavior and the lodging
revenue manager: A confirmatory factor analysis.”
•Dr. SeungHyun Kim moderated a panel on lodging
operations titled “Probability blindness and last-minute
booking of hotel rooms: The case of Bayesian updating.”
•Drs. MiRan Kim, Bonnie Knutson, and Christine
Vogt presented “Differences between firsttime and repeat visitors in satisfaction, delight,
and loyalty in a hospitality setting.”
“It was a very good year for our School, our faculty,
and our alumni at ICHRIE this year,” says Dr. Cichy.
“We discover new knowledge through our research and
share it with the hospitality management academy and
we share the practical applications with the industry
and our students. This is our research mission.”
53
Faculty Leadership in Industry and Academia
2012 ICHRIE conference in Providence
Alumni Lifetime Academic Achievement Awards
“Our alumni who become
academicians teach hundreds
and hundreds of students
who then use what they have
learned in their careers, each
of them touching others and
influencing the industry. It is
an exponential influence.”
Dr. Ron Cichy
Bob Zemke (MBA ’66) and Reg Foucar-Szocki (BA ’77), center, receive their awards from Bob Wills (BA ’70), member of the Alumni
Association Executive Board, and Ron Cichy (BA ’72, MBA ’77)
Also during the ICHRIE conference, The
School’s Alumni Association presented
its own Lifetime Academic Achievement
Awards to two extraordinary and
influential teachers, both alumni of
The School. At an awards breakfast, Dr.
Ron Cichy noted the contributions of
the two honorees, saying, “Graduates
of our School who go on to teach others
confirm the old saying regarding teaching
someone to fish rather than giving
him a fish. Our alumni who become
academicians teach hundreds and
hundreds of students who then use what
they have learned in their careers, each of
them touching others and influencing the
industry. It is an exponential influence.”
Dr. Reginald Foucar-Szocki (BA ’77) is
a professor of hospitality management
at James Madison University. He began
his career in 1978, filling an unexpected
faculty vacancy at Buffalo State. He
went on to earn a Master’s degree at the
State University of College of New York,
and became the founding director of
Food Systems Management at Syracuse
54
University. He earned his Ed.D. at
Syracuse and became the J.W. Marriott
professor and academic unit head at
James Madison from 1996–2005. He
continues there as professor in the School
of Hospitality, Sport, and Recreation
Management. Reg is the founding
associate editor of Hosteur magazine,
and served as ICHRIE president and
chairman of the board from 1999–2001.
Professor Robert B. Zemke, Jr.
(MBA ’66) entered MSU’s School of
Hotel, Restaurant and Institutional
Management MBA program after earning
a bachelor’s degree at Eastern Michigan
University in math education. While
enrolled, Professor Lendal Kotschevar,
suggested that with Bob’s science
background, he might also become a
registered dietitian. He took the advice,
and successfully fused his expertise in
hospitality education and dietetics to
build and transform the Hospitality
Department at Oakland Community
College over a career spanning 37 years.
The 2013 Lifetime Academic
Achievement Award went to
Dr. Ray Schmidgall at the ICHRIE
Conference in St. Louis, MO, as
this publication went to press.
As chairperson of the department from
1981–1989, Bob increased student credit
hours, expanded the area of Culinary
Arts, developed a Chef’s Apprentice
program, and brought operational
costs in line. In addition, under Bob’s
leadership, both the Culinary Arts and
the Chef’s Apprentice programs were
accredited by the American Culinary
Federation, and faculty members were
brought on to accommodate greatly
increased enrollments. Throughout his
career, Bob took on leadership roles
in the Dietetic Associations in the
Detroit area, the State of Michigan,
and the American Dietetic Association.
Since 2007, Bob has been professor
emeritus in Oakland Community
College’s Culinary Studies Institute.
Both men shared the award with
family members who were present
and were genuinely touched by the
recognition from their alma mater.
Requiescat in Pace
Dr. Robert McIntosh
Mr. Robert Daniel Musser, Jr.
Mr. Bernard Seiler
It is hard to imagine in today’s world one
individual creating an entire field of study.
But that is essentially what Dr. Bob McIntosh
did. A 1940 MSC graduate in agricultural
economics, he joined MSC again after the
war to serve as one of three staff members
in the newly-created Tourism and Resort
Extension Service, which became a part
of the MSC Cooperative Extension Service.
Their travel and assistance all over the State
helped entrepreneurs establish tourist
facilities which were in growing demand
during the post-war boom.
In 1956, the program went from the College
of Agriculture to the College of Business,
specifically the School of Hotel, Restaurant
and Institutional Management. Bob was a
prodigious author, usually out of necessity,
finding that very few tools existed for the
teaching of tourism management. In 1961,
Bob served as a visiting research professor
at the University of Hawaii, formulating the
curriculum for what was to become the
School of Travel Industry Management
there. He authored the definitive textbook
Tourism: Principles, Practices, Philosophies,
currently in its eleventh edition.
Throughout the sixties, his reputation grew
as the top tourism expert in the nation. He
taught the School’s tourism courses, and
continued his work with the Cooperative
Extension Service. Bob also served on a
number of national and international
councils, and when the United Nations
sponsored a world conference on
international travel and tourism in 1963,
he was the only professor who participated.
He later represented the United States at a
UN-sponsored conference on international
tourism in Rome. By 1970, tourism became
its own major within the School of HRI, and
Bob was the face of the major.
He taught his last tourism course at MSU
in the spring of 1982. By 1985, budget cuts
forced the transfer of the tourism major
from the School to the College of
Agriculture’s Department of Park,
Recreation, and Tourism Resources.
Bob lived with his wife, Ruth, until she died
in 2001 in Onekama, MI, and later full time
in Hawaii. He died on March 17, 2013, at the
Hawaii Kai Retirement Community where
he had lived for almost 14 years.
“The world owes a great debt to Dr.
McIntosh and his pioneering work on
tourism and international travel,” says
School Director Ron Cichy. “Many, many
of our alumni will remember him with
great fondness. And we all are grateful
and proud that we share an alma mater
with him, knowing that he elevated us all
by elevating MSU around the world for so
many years. He will be greatly missed.”
Grand Hotel on Mackinac Island is perhaps the
most prominent hotel that people think of when
they think of Michigan. The beautiful, historic
landmark was owned and led by R.D. (Dan)
Musser, Jr., for decades. His son, Dan Musser, III,
is now president, operating Grand Hotel in the
same great tradition. R.D. Musser, Jr., died on
April 13, 2013. The hotel issued this statement:
Surrounded by his family, Bernard Seiler
(MBA ’73), retired president and proprietor,
Seiler Hotel Neues Schloss, passed away
on June 9, 2013.
At age 39, Bernard Seiler gained “a new
perspective on life” by becoming a graduate
student at The School of Hospitality Business.
Already an experienced hotelier in his native
Switzerland, his MSU experience helped propel
him to an outstanding international career.
He was inducted into The School’s Alumni
Association Hall of Fame in 1997 in the Class
of Internationals.
Most notably, Bernard, as proprietor and
president, helped develop the four-star
Seiler Hotel Neuss Schloss in Zurich, with
58 rooms and a gourmet restaurant, Le Jardin.
It was later sold and became Arabella Hotel
Neues Schloss.
Mr. Seiler also served as a member of the
board of Seiler Hotels Zermatt AG, a fourgeneration family hotel business, founded
in 1853 in Zermatt, a mountain resort at the
foot of the Matterhorn.
He was also a member of MSU’s Presidents
Club and Beaumont Tower Society,
was founder-president of the European
Student Association of MSU, and was an
Honorary Faculty Member in The School.
He hosted numerous MSU student and
alumni groups in Switzerland with his
gracious Suisse hospitality.
“He loved it when the students visited
Zermatt and his hotel, which had a stunning
view of the Matterhorn,” says Dr. Ron Cichy.
“After his lecture, he would take them on a
hike back to town for an entirely different
kind of educational experience.”
Bernard was active in many other philanthropic
activities, including serving as board member
of the Zurich chapter of Solidaritat Dritte Welt,
a fundraising organization focused on the relief
of poverty in Third World countries; support
of international projects offering aid for the
needy in Latin America and Asia; and support
of Tibetan children in India.
After graduating from the Swiss Hotel
Management School in Lausanne, he began
his career as a trainee at the Ritz Hotel in Paris
and the Savoy Plaza in New York. Impressed
with what he knew of The School’s graduate
program, he came to MSU in 1970. Despite his
age and experience at the time, he said he
immediately felt comfortable at the University.
“My study was a period of vigorous growth,
turning out to be much more than merely
working towards a degree,” he said.
“Bernard leaves a wonderful legacy in Zermatt
and throughout Switzerland—and in our
School,” says Dr. Cichy. “We have lost a unique,
thoughtful, and generous friend.”
It is with great sadness we let you know
R.D. Musser, Jr. passed away on April 13.
Mr. Musser was highly respected in the
hospitality industry and a true icon to
everyone who knew him. He became
president of the hotel in 1960 and then
purchased it with his wife Amelia in
1979. For more than 60 years he
operated America’s Summer Place.
As we approach the 80th consecutive
year of the hotel opening under the
stewardship of the same family, it will
not be the same without the presence
of Mr. Musser, who had a ritual of going
through each guest room before the
hotel opened to make sure it was ready
for the season. He will be greatly
missed by his loyal staff and guests.
Over the years,
generations of
School students
From Mr. Musser’s
have worked at
funeral program:
Grand Hotel, as
interns and staff
members. “Dan
Never forget
Musser was a
gentleman and
As this sun sets
iconic hotelier,”
That he was our host
says Ron Cichy.
“Whenever he met
And we his guests
you at the hotel,
you always got the
feeling he was
Jamie Agnew
welcoming you into
his home. He was
the embodiment of
gracious hospitality.”
Both Dan Musser, Jr., and Dan Musser III
are honorary faculty members in The School,
having spoken to undergraduates and hotel
executives at The School’s invitation.
55
ilton Lecture Series
56
WE ARE THE SCHOOL
The evolution of the—
Uniform System of Accounts for the Lodging Industry
Identifying Trends, Making Predictions
L to r: Ron Cichy, Robert Mandelbaum, Ray Schmidgall, and John Baldante
Hilton Lecture Series XXIII kicked off on
Thursday, October 4, with a dinner in The
School’s dining facility hosted and prepared by
Professor of Culinary Business Allan Sherwin
(BA ’64) and students in his HB 485 class.
Each year since 1991, The School’s Hilton Hotels
Professor of Hospitality Financial Management
Ray Schmidgall has presented a two-day forum
addressing a single issue, with guest speakers from
both the hospitality industry and the hospitality
academy giving their perspectives. This year was a
slight exception, with both speakers coming from the
largest hospitality accounting company in the world.
Speakers for this year’s lectures were John Baldante,
CPA, chairman of PKF, and Robert Mandelbaum,
director of research information services for PKF.
The subject was the evolution of the Uniform System
of Accounts for the Lodging Industry (USALI) and trends
in the accounting numbers. PKF Consulting USA
(PKFC) is an international firm of management
consultants, industry specialists, and appraisers
who provide a full range of services to the
hospitality, real estate, and tourism industries.
The USALI is the standard for financial reporting for
lodging industry operators and is widely (although
not exclusively) used. The chart of accounts has
been revised periodically since its inception in 1926
and has always reflected the collective wisdom
of hospitality-industry financial experts. Now in
its tenth edition, this important guide establishes
standardized formats and account classifications
to guide individuals in the preparation and
presentation of financial statements for lodging
operations. Messrs. Baldante and Mandelbaum
serve with Dr. Schmidgall on the review committee
for the eleventh edition to be published in 2013.
This kind of standardized reporting system allows
for a snapshot of the current status of the hotel
industry, and it provides a historical account,
as well, revealing the industry’s past expenses
and revenues. This then allows accountants
to identify trends in the industry and make
future predictions. One study conducted by
Dr. Schmidgall and Dr. Francis Kwansa of the
University of Delaware’s Department of Hotel,
Restaurant and Institutional Management
revealed that the USALI “rated as being of more
importance to hotel accountants than either
the Internal Revenue Service code or Financial
Accounting Standards Board pronouncements.”
The School of Hospitality Business Alumni Association
Serve Others...
In any organization, there is usually a leadership philosophy
that guides decision-making and defines the overall strategy.
And anyone who has studied business has heard about
popular practices: management by walking around, topdown, bottom-up, management by objectives, and _____ (fill
in the latest here!). One of the styles of management that we
frequently hear people talking about is “servant leadership.”
Being a servant leader intrigues me, possibly because for many of us in the Alumni
Association, that style of leadership is intuitive. No one ever had to teach us that
serving others is not just a good way to get your associates and colleagues on
board with what you want to accomplish; it is also simply the right thing to do.
Both speakers addressed an audience of faculty
members, graduate and select undergraduate
students, and special guests on Friday, October
5, at Eppley Center. John covered the history
of PKF, including the firm’s involvement with
the development of the uniform system over
these many years. John stated, “A member of
the PKF firm was involved in the writing of the
first uniform system of accounts and has been
involved in every revision. Clearly no other
single firm has had the impact on accounting
in the lodging industry as PKF has had.”
Taking others into account, recognizing their worth, coaching them to success,
seeing the big picture—all of this constitutes leadership that serves others. It
just makes sense. When others feel valued, they feel empowered. And when that
happens, they feel invested in the organization’s goals and find ways to contribute.
In addition to the USALI, Robert discussed
Trends® in the Hotel Industry. PKF Hospitality
Research owns the database for this statistical
review of U.S. hotel operations, which was
first published in 1937 and covered the years
1929 through 1936. It has been published
annually ever since. Thus, PKF has the longest
record of any firm in providing industry
statistics useful as a benchmark for the lodging
industry. PKF Consulting professionals use the
Trends® database to assist their clients—hotel
owners and operators, financial institutions,
real estate developers, investors, and
governmental agencies—in making informed
decisions. The Trends® database is the oldest
and most comprehensive source of hotel
financial information in the United States.
Serving in the Alumni Association puts us all in a position of servant leadership,
but it also allows us to observe servant leadership in action. Yes, we are giving of
ourselves, our time, and, often, our money. Yes, we are putting others ahead of our
own convenience or leisure time. But volunteering with fellow alumni, observing
the dedication of the faculty, and watching the students learn and evolve is a
joyous kind of service. And there can be no doubt, after being so closely involved
in The School’s activities over many years, that servant leadership pervades the
hallways and deeply affects each student. Students come first in our School.
“We are fortunate to have been able to hear
from John and Robert on a topic that is very
important to our industry,” says Dr. Schmidgall.
“We learned from their expertise and appreciate
their coming to Michigan State.”
Hilton Lecture Series XXIV, scheduled for Thursday, October 17 and
Friday, October 18, 2013, will focus on “Thinking Like The Owner.”
Pretty simple, right? We know this to be true in our own organizations and
workplaces. Funny thing is, it is true when it comes to alumni leadership, as well.
I have had the remarkable experience of serving in our Alumni Association for a
number of years, and as president for the past year. And I can tell you, working
with the student leaders in our School leaves me very, very confident in the future
of our industry.
NOTE: Those of us in The School would
like to add to Billy’s letter. What some
of you might not know is just how
personally and deeply Billy believes
in service. In our School alone, he has
created and mentored the Passionate
Foodies, he has supported student
leaders in the Dale Carnegie Training
Courses, he has coached individual
students, and spoken in our classrooms.
But there is more. Through his
participation in marathons,
triathlons, and other races, Billy
has raised nearly $550,000 for Team
World Vision. As noted on page 61, last
fall, Billy’s team in the Chicago Marathon
—which included young alumni Nate
Redner (BA ’12) and Lucas Magnini
(BA ’12)—was the Team World Vision
number one fundraiser. The money
raised allowed World Vision and Billy
to travel to Zambia to construct clean
water pipes, bringing sanitation and
pure water to villages there. Billy
explains that for only $50, a person in
that area can have clean water for his/
her lifetime.
As the founder of BD’s Mongolian Grill,
Billy has even travelled to Mongolia,
establishing a restaurant there,
employing nearly 100, and providing
consulting services to the Nomad’s
Restaurant Group. For his efforts, he was
honored with the presidential medal of
honor from the president of Mongolia.
This is service in action, and service
as an example for our students. WE
are honored by Billy’s leadership in
our Alumni Association. Thank YOU,
and welcome as the Chairman of the
Board of our Alumni Association. . .
And when the students know and understand that, they become better. They
rise to the challenges that they face. They try harder. And they succeed.
So thank you for the opportunity to be a servant leader in our Alumni Association.
We have made connections and friendships that are treasured. I have coached and
mentored students whose careers I promise I will follow as long as I’m alive. And
I have learned all over again the value of serving others. It has been an honor.
Sincerely,
Billy Downs (BA ’88)
Chairman of the Board
The School of Hospitality Business Alumni Association
Welcome to Bruce Lange (BA ’78),
who was elected president of the Alumni
Association in May. Bruce is managing
director of the Westin Kierland Resort &
Spa in Scottsdale, AZ, and comes to
campus each year to speak in HB 237 –
Management of Lodging Systems and in
HB451 – Emerging Leadership. Chuck
Day (BA ’91) was elected Vice President
of the Board. He is one of the alumni
advisors for Destination Auction and is
a regular classroom visiting leader.
Founder
BD’s Mongolian Grill
57
alumni IN THE NEWS
Phil Hickey
(BA ’77)
— National
Restaurant
Association
Chairman
Most people associated with The School
know the many contributions Phil Hickey
(BA ’77), chairman of Miller’s Ale House,
has made to his alma mater. Speaking in
classes, returning for Homecoming, donating
funds for the Culinary Business Learning
Lab, establishing two endowments, serving
on the Executive
Board of the Alumni
Association, being
inducted into
the Hall of Fame,
mentoring students
one-on-one—the list
goes on and on.
This year, Phil is
serving the industry
in the same way
he has served The
School: selflessly
and effectively, as
chairman of the
National Restaurant Association. An NRA
newsblog on December 14, 2012, described
his visit to a special ProStart program...
Three Spartan restaurateurs in
Boston: Phil Hickey is joined
by John Costello III (MBA ’70),
president of Global Marketing/
Innovation for Dunkin Brands;
and Jeff Sinelli (BA ’90), CEO
of Which Wich.
ProsStart is run by the NRA Educational
Foundation in high schools across the country.
It seems that Phil’s nephew Tommy, a student
at Saline High School in Michigan, enrolled in
a class on culinary and hospitality management
and called his uncle to tell him about it.
Phil realized that Tommy was describing the
ProStart program at his school, without knowing his
uncle’s involvement in it. When Phil visited family
at Thanksgiving, he also visited his nephew’s class.
“The program is the best I’ve seen,” he said.
“It’s competitive to get into the class, and the
students are very involved and engaged.”
Many other alumni may also be active in
supporting ProStart programs, but one
we know of for sure is Alumni Association
Hall of Fame member Mary Roszel
(BA ’88). Kudos to all alumni who “give
back,” and so doing raise the level of
professionalism in the restaurant industry.
58
Metro Detroit Spartans Connect,
Donate to The School’s Auction
Li Chen (BA ’05) Speaks at
Shanghai FuDan University
Li (Sherrie) Chen (BA ’05) graduated
from The School in 2005, and is
currently a vice president with HVS
in their Dallas office. Li gave a lecture
on Hotel Feasibility Studies at the
School of Tourism, Fudan University
in Shanghai, China, on December 11,
2012. Approximately 60 undergraduate
and graduate students attended.
A native of Shanghai, China, Li spent
years working in hospitality roles in
Asia and continues to work closely
with Asian-American hotel owners,
associations, and financial firms with
ties to U.S. hotels. Li has written
several articles on hotel markets in
California and international hospitality
and tourism trends between the
U.S. and China. Li was interviewed
by China Daily USA regarding the
article “Tourist Influx Propels Hotel
Investment in U.S.” Li has also
presented sessions on hotel market
trends to the Taiwan Hotel and Motel
Association of North America and
served as guest speaker at the Collins
College of Hospitality Management,
California State Polytechnic University,
Pomona and the Hospitality,
Recreation and Tourism Management
Department, San Jose State University.
Li volunteered as an interpreter
for Chinese delegates to the 2012
International Pow Wow, a major
hospitality and tourism conference
and trade show hosted by the Los
Angeles Tourism and Convention
Board. She continues to seek out new
ways to combine her love of Asian and
American cultures and is now working
towards the coveted MAI designation
through the Appraisal Institute.
Participation in the Metro Detroit
Chapter of The School of Hospitality
Business Alumni Association continues to
increase. With a core group of dedicated
alumni, the group organized a successful
networking social and basketballwatching party on Thursday, January 10,
at the Townsend Hotel’s Corner Bar.
Over 30 alumni from The School, as
well as from other majors at MSU,
gathered to enjoy the complimentary
hors d’oeuvres and friendship—and a
Spartan basketball victory over Iowa!
Each alumnus brought a donation to
The School’s upcoming Destination:
Coast to Coast Auction. The attendees
donated a total of $2,233 in hotel stays,
foodservice experiences, and checks.
Ron Cichy was on hand to reconnect
with everyone who came. “There was
a wide range of graduates,” he said,
noting that some were as young as 2011
graduates, and some, like himself, had
graduated in the early 1970s! Most of
all, he explained, “they are all generous
to the Auction and genuinely interested
in maintaining a Spartan network
and a link to their alma mater.”
The evening got started with a welcome
from the Townsend’s Director of Front
Office Operations Jason Hawkins (BA
’10), who introduced the hotel’s Managing
Director Steven Kalczynski. Alumnus
Mike Rice (BA ’91), general manager
of the Quality Suites Hotel in Lansing,
welcomed the guests and introduced Dr.
Cichy, who, after giving a brief overview
of the fall semester accomplishments in
The School, sang (warbled?) an inventive
85th Anniversary version of the MSU
Fight Song, specific to The School.
The person behind the scenes arranging
this event, along with the inaugural
event in January 2012, was Kevin
Swanquist (BA ’08), recruiter for
Harper Associates, which is led by
Alumnus Ben Schwartz (BA ’72).
All of the alumni got the chance to
choose parting “gifts” from a variety
of items from The School: mugs,
vests, pens, medallions, alumni
magazines, and smartsticks.
“A year ago, there were 20 of us; this year,
over 30. This is exactly what we want to
see happening,” says Mike Rice. “We will
keep growing our numbers, supporting
our School in whatever way we can.”
Spartans at The
Waldorf Astoria:
MSU East!
Six Spartans
currently occupy
management
positions at The
Waldorf Astoria
in New York, and
three new graduates
headed there
this summer.
The relationship
between The Waldorf and The School is
long and strong. General Manager of
the historic luxury hotel Eric Long has
spoken frequently of the outstanding
talent that has come to The Waldorf
from MSU, and has a tradition of
hiring the best. Listed below are the
current Spartans at The Waldorf, each
one a source of pride for The School.
Dan Briks (BA ’04)
Director of Front Office Operations
Jackie Collens (BA ’07)
Director of Leisure & Residential Sales
Deanna Walter (BA ’09)
Senior Assistant Director of Housekeeping
Jacob Dondzilla (BA ’12)
Rooms Division Manager
Crissi Manitu (BA ’12)
Guest Service Agent
Doug Curtis (BA ’13)
Food & Beverage Manager
Starting in July 2013 were John
Kapala, Justin Sugarman, and
Alison Hamilton, all 2013 graduates.
Matthew Walton (BA ’99)
Opens Z Confections
Bill Roberts (BA ’74)
Opens Café ML
Matthew Walton
(BA ’99) has launched
Z Confections, bringing
salted caramel corn,
dessert sauces, and
baked goods to
Los Angeles.
The newest restaurant from the Roberts
Restaurant Group opened in April,
according to The Detroit News. Located
in Bloomfield Hills, Michigan, the
restaurant has an open kitchen in the
dining room and a heated patio.
“My passion has always been food,” says
Matthew in a press release. He grew up
in Ohio with a family heritage rich in
cooking. “When I was a child, my uncle
owned a fancy food business in New York
City, and I used to visit large commercial
bakeries in the city with him. Seeing the
commercial-sized ovens and watching
the bakers make the most beautiful
desserts, I knew one day that it would
be me with the whisk in my hand.”
Matthew enrolled in a baking program
and was hired as part of the opening team
for the famous Magnolia Bakery in Los
Angeles. He began to experiment with
his mom’s famous caramel and chocolate
sauces, using imported ingredients.
The addition of his new line of salted
caramel popcorn has been making
headlines and becoming the talk of the
food world. “Original,” “Cinnamon,”
and “With a Kick,” (made with cayenne)
are all made with premium ingredients.
Matthew says you’ll be addicted after your
first bite—he even labels the bags with
a “Warning: Highly Addictive” sticker.
“My goal was to bring wonderful
recipes to you with a modern twist,”
he says. “Z Confections is named after
my grandmother, Zelda, a fabulous
baker, my inspiration, and a woman
with a serious sweet tooth.”
Pink Himalayan salt, imported
premium brown sugar, velvety
imported 100% cacao—all are
ingredients that inevitably create
goodies that leave you wanting more.
“The line of salted caramel corn has
taken on a life of its own,” says Matthew.
“Other flavors are coming, so stay tuned.”
We will! He provided samples
to alumni at the board meeting
in May. Simply delicious!
Chef de Cuisine Shawn
Wright, a former sous
chef at Town Tavern,
and Corporate Chef
Patrick Roettele collaborated on the
menu. “It will be a little more global
and eclectic compared to our other
restaurants,” says Bill Roberts (BA ’74),
who also owns Town Tavern in Royal
Oak, Streetside Seafood in Birmingham,
Beverly Hills Grill in Beverly Hills, and
Roadside B & G in Bloomfield Township.
The Beverly Hills Grill celebrates its
25th year in 2013—a true accomplishment
in an industry that isn’t always known
for its longevity. The Grill, as it is
known to its many regulars, has been
a successful and popular mainstay
since it opened its doors in 1988.
Congratulations to Bill and all of the staff.
Kurt Kwiatkowski
(BA ’96, MS ’05)
Contributes
His Time
MSU’s Council of
Graduate Students
organized a week
devoted to recognizing graduate
and professional students at MSU,
rolling out a whole range of events,
including free MSU Diary Store ice
cream and cooking demonstrations.
MSU’s Corporate Chef Kurt Kwiatkowski
(BA ’96, MS ’05) provided the cooking
demonstration at the McDonel Hall
Community Kitchen, and the State
News was there to capture the event.
This is hardly the only example of
Kurt’s devotion to students at MSU.
He has also hired a School student,
(continued on page 60)
59
alumni IN THE NEWS
Kelly Mackie (BA ’15), to manage the
Spartan food truck, Eat at State.
“Kurt’s influence is everywhere on
campus,” says Ron Cichy. “We’re very
proud of his accomplishments, and of
his giving back every chance he gets.”
English Inn and Erik Nelson
(BA ’06) Showcased
In an article titled “English Inn
Elegance,” the Lansing State Journal on
March 13 featured The English Inn,
located in nearby Eaton Rapids.
Purchased by Donna and Gary Nelson
in 1996, it is run by General Manager
and School Alumnus
Erik Nelson (BA
’06), their son.
Built in 1927 on 15
acres for the then
general manager
of the General Motors Company’s
Oldsmobile division, the site was
owned from 1940–1962 by the Catholic
Church and was home to the first
bishop of the Lansing Diocese.
By the time the Nelson’s bought it,
the house had been listed in the state’s
registry of historic sites, and was a
bed and breakfast inn and restaurant.
The Nelson’s made
improvements, and
made the restaurant
a “culinary-driven”
establishment. Within
a few years, sales at The
English Inn had doubled,
and six years later they
doubled again. Today,
the privately owned
property is doing well, winning honors.
Wine Spectator gave the Inn its Award of
Excellence last year, and the restaurant
was certified and listed by Distinguished
Restaurants of North America.
Martha Zehnder
Keller (BA ’03)
Makes a Move
Martha Zehnder Keller
(BA ’03), who earned
accolades during her ten
years at the Sheraton
Hotel & Towers in Chicago, returned
last year to her native Frankenmuth to
become the vice president of sales and
marketing at the Bavarian Inn Lodge,
owned and led by her mother, Alumna
Judy Zehnder Keller (BA ’67, MA ’73).
The mother/daughter team was named
The School’s Alumni Association Alumna
of the Year and Emerging Alumna Leader
of the Year in 2012. In an email Martha
sent to us early in 2013, she wasn’t talking
about her own move. Instead, she was
bragging on her “ninety-one-years-young
grandmother,” Dorothy Zehnder. In
a Youtube video, the matriarch who
still works six days a week, 10-12 hours
a day, was caught doing the Harlem
Shake at the Bavarian Inn Restaurant
kitchen! The video was shot in part
to celebrate with the staff the 125th
anniversary of the restaurant this year.
You won’t want to miss Dorothy’s
performance: http://www.youtube.
com/watch?v=44AK6-CF5Oo. See page
37 for more news about Dorothy!
Erik graduated from The School in
2006, and gained experience in
Chicago working at The Pump Room
and The Drawing Room, where he
was general manager.
“I learned a lot about creating an
experience for a guest that is unique,”
he says.
60
Ryan Meliker (MBA ’05)
in the Wall Street Journal
The Inn hosts about 100 weddings
every season, with the facilities and
grounds attracting brides from the
entire region. After his own July 4
wedding in Traverse City to Kristin
Bloomquist, their wedding reception was
one of those hosted at the English Inn.
Congratulations to the happy couple!
Zoe Slagle (BA ’59, MA ’64) with School pennant at the Kremlin Wall
and St. Basil this summer!
You know you’ve made it when...
The Wall Street Journal seeks your opinion
on a possible sale of 18 luxury hotels.
Allegra Johnson (BA ’91) and her husband, Stephan, tailgate with
their School aprons on. They had traveled from Atlanta where
they live to the MSU/IU game in Bloomington. And they ran into
Alumnus Chuck Day (BA ’91) in the stadium!
Gary Hernbroth
(BA ’79) Advises
Unique Niche
As president of Training
for Winners, Gary
Hernbroth (BA ’79)
develops customized training and oneon-one coaching programs for hotels,
resorts, convention bureaus, venues, and
associations. But in March, he authored an
article that appeared in SportsTravelMagazine.
com, which advised sports-event
organizers on how to work with hotels
called, “Home-Field Advantage.”
Gary acknowledges that sports teams
are different from other kinds of group
businesses. He says they often have lastminute requirements and need flexibility.
He talked to Detroit Tigers team travel
advisor Bill Brown, who said that his
main criterion for booking a hotel is
what other teams’ travel managers say
about the hotel. Only after assessing its
reputation does he talk about rates.
Gary says that hotels’ sales and operations
teams must be on the same page; teams
must also prove their value to the hotel;
the teams’ needs must be communicated
in detail; and the team should know when
to change venues. “We’d look at leaving
a hotel if I heard complaints from four
to eight people on the team or coaching
staff,” explains Barry Waters, former
travel director for the Houston Astros.
As this publication went to press,
Gary’s latest Hotel Online article was
titled “Getting your Tenured and
Tired to Grow and Evolve.”
In an article on March 12, 2013, by
Kris Hudson, both in print and online,
it was reported that the hedge fund
Orange Capital LLC was trying to
convince Strategic Hotels & Resorts to
liquidate its luxury properties. Some
of those properties include four Four
Seasons, two Ritz-Carltons, and the
J.W. Marriott Essex House Hotel in
Manhattan. The proposed sale was
based on Strategic’s share price—
between $5.44 and $8.11 for the past
52 weeks. Orange Capital maintained
that sales of the properties would
produce proceeds of $11 to $14 a share.
But Strategic’s management had a
different plan to boost the company’s
value. They anticipated that conference
business will improve, its nightly
rates will increase, and the company’s
debt can be whittled down.
The debate highlights the difference
between private investors and public
markets and how they value luxury
hotels. Ms. Hudson notes that in most
cases, “public markets value companies,
including hotel owners, in terms of
multiples of their cash flow or earnings.
Here’s where
Ryan Meliker
(MBA ’05)
comes in.
As managing
director and
senior REIT analyst for MLV & Co.,
he explains in the article that luxury
hotels typically don’t produce much
profit relative to the high costs of
buying them and maintaining their
white-glove, labor-intensive service.
Private owners, he says, are willing
to accept those lower yields in hopes
that the property values will rise.
Congratulations to Ryan! We look
forward to reading about Ryan more
and more. Joining MLV in February
2013 after several years with Morgan
Stanley, he is responsible for the
development of a REIT research team
Billy Downs
(BA ’88)
Continues
to Give
that will launch broad coverage of the
sector and will encompass all property
classes as well as mortgage REITs
and specialty finance companies.
Announcing Ryan’s new position, Dean
Colucci, president of MLV said, “We are
proud of our proven record of attracting
top talent to our research team. Adding
an analyst of Ryan’s caliber demonstrates
MLV’s commitment to building out a
top-tier franchise in the REIT space.”
More Accolades
for Mike Rice (BA ’91)
As general manager of
the Quality Suites
Lansing, Mike Rice
(BA ’91) and his property
have been honored
time and again for their excellence.
In January 2013, Choice presented the
hotel with its Platinum Hospitality
Award for the fifth consecutive year!
The award is given annually to the
top hotels that exceed Choice’s rigid
quality assurance standards. “This
prestigious award recognizes only
the top 3% of our hotels that excel in
service, facilities, and hospitality,”
according to Alexandra Jaritz, senior
director for the Quality brand.
Only three months later, Mike was
presented with the Michigan Lodging
and Tourism Association’s (MLTA)
Stars of the Industry award as the
2013 Hotelier of the Year. Mike was
moved by the surprise award, noting
how special it was to be recognized for
excellence by one’s peers. (See page 37.)
And as this publication went to press,
we received word that Mike’s hotel
had, for the second time, won Choice’s
“Hotel of the Year” award, from among
the 990 Quality-branded hotels in the
Choice portfolio. That’s number one
from among almost 1,000 properties!
Congratulations to you and your
team, Mike. You deserve it. BRAVO!
Last fall, Billy
Downs (BA ’88)
helped raise
$539,063 for Team
World Vision, running the Chicago
Marathon with his “Ridge Runner” team
of fellow fundraisers (including his wife,
Amy, and young alumni Nate Redner
(BA ’12) and Lucas Magnini (BA ’12). His
team was actually the largest fundraising
team in the history of Team World Vision.
He later traveled to Zambia, where most
of the funds were donated. As he put it,
“at least 10,000 people will have clean
water for a lifetime... and probably more.”
Congratulations to Billy, Amy, Nate,
and Lucas—not just for their marathon
times, but also for their charity toward
and concern for those less fortunate.
In a related note, just before Billy
left for Zambia, the students in The
School’s hospitality honor society, Eta
Sigma Delta, invited him to their spring
induction ceremony, and made him
an honorary member. (See page 36.)
Nate Redner (BA ’12)
Quoted in USA Today
In articles both print and
online for USA Today on
October 3, 2012, Nate
Redner (BA ’12) found
himself discussing his
newly-launched career in “Where the
Jobs Are: Restaurant Sector Improves.”
In the article, author Nancy
Trejos notes restaurants are sort
of “recession-resistant.”
“As the economy rebounds,” she says,
“many people are still reluctant to take
big vacations, but they are treating
themselves to meals and drinks outside
of their homes. As a result, food and
drinking establishments are doing the
most hiring within the leisure and
hospitality industry, according to the
Bureau of Labor Statistics (BLS).”
(continued on page 62)
61
alumni IN THE NEWS
Noting that restaurants need managers
as badly as they need hourly staff
members, she uses Nate as an example.
“Nate Redner
scored multiple
job offers when
he graduated
from The School
of Hospitality
Business at
Nate Redner completed the
Michigan State
Chicago Marathon as part
University.
of Team World Vision.
He chose a
job as a manager at Shaw’s Crab
House in Chicago. His starting
salary is in the high $30,000s,
typical for the industry. But he sees
potential for upward movement
because the restaurant is part of the
Lettuce Entertain You Enterprises
restaurant management company.”
Nate says, “It was a great move for me.”
Weber’s Restaurant and
Boutique Hotel Celebrates
75 Years
For being 75 years old, Weber’s
Restaurant and Boutique Hotel look
to be in tip-top shape in facilities,
foods, and services. Alumni Association
Hall of Fame member Ken Weber
(BA ’77) is president of the threegeneration, family-run business that
celebrates its 75th anniversary in Ann
Arbor, Michigan, this year. Weber’s
Restaurant and Boutique Hotel
(formerly Weber’s Inn) was founded
by Ken’s father, Herman, in 1937, and
over the years Weber’s became a
landmark known for outstanding food,
accommodations, and service. Ken
became president in 1978 and leads
all of the operations of the restaurant
62
and hotel, with fellow alumnus and
son Mike (BA ’08) serving as vice
president of food and beverage. We
congratulate Herman, Ken, Mike and all
the staff at Weber’s, and appreciate their
willingness to hire School interns and
in many other ways support The School.
Dr. Dave Pavesic
(MBA ’66) Retires at
Georgia State University
Hospitalitynews, published by the
Cecil B. Day School of Hospitality at
Georgia State University last spring,
featured Dr. David Pavesic (MBA ’66),
honoring him upon his retirement
after 26 years at the institution.
A food and beverage expert who once
owned two restaurants, Dave earned a
Ph.D. at Florida State University in 1981
and joined GSU in 1986 as director of the
School of Hospitality, a position he held
until 1996. He led the School through the
accrediting process of the Accreditation
Commission of Programs in Hospitality
Administration. The School’s growth
is built on the foundation he laid as
director and as a faculty member.
The article quotes Robert Brymer
(MBA ’72), an educator at Florida State
and frequent co-author with Dave.
“Dr. Dave’s leadership in the area of
hospitality education has brought
him national prominence. He is one
of the most passionate people I know
in his love for
hospitality
education.
Dave is a
premier
researcher,
the article
says, with
authorship
of eight
textbooks,
38 articles in academic
journals, more than 24 articles
in major trade publications, and
seven book chapters. He is actively
involved in industry associations
and has an extensive consulting
business in restaurant operations.
For his part, Dave has said he is
“proud of knowing that perhaps
I may have helped some of my
former students in their careers,
and for that I am a wealthy man.”
Congratulations, Professor Dave,
and peace in retirement.
Craig Heath (BA ’72)
Featured in Restaurant Advocate
In a feature entitled “Meet the
Restaurant Advocate,” Craig Heath
(BA ’72), president/owner of Round
Seven Restaurant Group, Inc., was
profiled and interviewed in the NRA’s
Restaurant Advocate. Craig got his start
in the restaurant industry by washing
dishes, busing tables, and tending bar.
He is a former
chairman of
the Michigan
Restaurant
Association and
today owns
the Red Cedar
Grill, and
BoomTown
Kitchen
+Tap. He is
a member of the NRA’s
Restaurant Advocacy Fund Committee.
He encourages restaurateurs to be
active in their state associations who
can help advocate on the industry’s
behalf with state legislatures. He also
says it is important to attend city
council meetings to let people know
who you are and why you care. “Small
business people often don’t know how
important their voices are,” he says.
At the national level, Craig has
appreciated the support of his
Representative, Mike Rogers.
He says of his involvement in the
MRA, “You know your voice has
some power and some say. This is the
only business I’ve ever known, and I
still love it as much as I ever did.”
Max Dobens (BA ’87) and
Hurricane Hospitality
Real Estate Advisory Council Member
Max Dobens (BA ’87), executive vice
president and director of sales for
Prudential Douglas Elliman in the West
Village, offers hospitality of a special kind.
Max explains: “During the aftermath
of Hurricane Sandy I biked down to
the office with my camping grill in my
backpack and cooked
scrambled eggs and
toast for my office
in the back yard
while wearing my
School of HB hat and
apron. The office, a
townhouse built in
1845, was without
power for more
than a week. I also
brewed coffee and
gave it away from
the front stoop.”
Max is a popular speaker in HB
100 – Introduction to Hospitality
Business—providing an overview of
the real estate business in 55 minutes
to over 600 students! He also serves
on the Broad College of Business’s
Alumni Association Board.
Super Bowl,
Super Experience
for Brad Johnson
(BA ’11)
Early in 2013, Alumni
Relations & Development
Coordinator Lena Loeffler
received a special delivery
from Gabrielle Johnson
(BA ’14). Gabrielle’s
brother, Brad (BA ’12),
it seems, had asked her
to give Lena a few very
special mementos.
Brad, concessions
manager at Centerplate,
in Qualcomm Stadium
in San Diego, CA, had been chosen by
his company to travel in January to
New Orleans for Super Bowl XLVII.
As Brad put it, “It was truly an
honor representing The School
during the nationally-showcased
event. It was a dream come true to
have the opportunity to support
one of the largest revenue days in
the history of Centerplate, both
as a food and beverage operations
manager and as an alumnus of The
School of Hospitality Business.”
Brad says, “I hope to inspire The
School’s students to focus on their
personal and professional goals
while continuing to raise the bar as a
leader in the industry. While I have
been blessed in my opportunities
thus far, I will forever represent
The School and the doors it has
opened for me as a professional.”
Brad inspired us to create a School
pennant which was given to all
Class of ’13 graduates with an invitation
to send a photo of themselves holding
the pennant in whatever location they
find themselves for the next issue of
The Leader! (See page 41 of this issue
to view the first photos received.)
Lucas Grill Offers Comfort
Foods—with a Twist
Lucas Grill (BA ’06), is chef/owner
of Public, a new full service restaurant
in downtown Zeeland, MI, with
“handcrafted comfort food” and
an urban yet homey décor. Shoreline
magazine says of Public, “You can
feel the passion that chef/owner Lucas
Grill has for this place in every detail
and you can taste it in every bite.”
Lucas studied
at the Culinary
Institute of
America then
earned his
degree from
The School, learning the business-end
of being a restaurateur. For several
years, he worked for a number of
five-diamond restaurants around
the country, learning from some of
the best chefs in the trade. Public’s
name is clear: “of or concerning
the people or community.” He
wanted his restaurant to be a
place where people could get the
comfort foods they grew up with—
but with added, special twists.
Public is on Facebook and
can be found online at www.
publiczeeland.com.
Jack Schripsema
(BA ’73) Leads
Greater Lansing
Convention and
Visitors Bureau
The Greater Lansing
Convention and
Visitors Bureau (GLCVB) announced
last Fall that it had hired Jack
Schripsema (BA ’73) as the
organization’s new president/CEO.
A native of the Grand Rapids area,
Jack graduated from The School in 1973
and brings over 30 years of experience
in the hospitality and tourism
industry. He was most recently with
the Flint-Genesee County Convention
(continued on page 64)
63
alumni IN THE
NEWS
Where are they now?
& Visitors Bureau where he served as
president. Previous to that Jack spent five
years as the vice president of sales and
marketing for the Traverse City Convention
& Visitors Bureau. Additionally, he spent
over twenty years working for the Amway
Corporation and Amway Grand Plaza Hotel.
“I’m thrilled to be joining the award
winning GLCVB team and to work with its
Board, staff, and community stakeholders,”
said Jack. “It will be exciting to build
on their foundation of success and help
take the organization to the next level.”
GLCVB Board Chair, Robert Selig,
shares Jack’s enthusiasm. “I’m thrilled
to have Jack taking on this important
role for the organization. His experience
in the hospitality industry coupled
with his desire to promote Greater
Lansing as a premier event destination
will be a real asset to the Bureau.”
Professor Ange Vlahakis
(BA ’51) – Still Being Quoted!
...this time in the July 17-23, 2013, City
Pulse magazine, in an article celebrating
the inaugural Capital
Area Restaurant Week
titled, “From Baked Heart
to Tofu Peirogies.”
The article discussed the
cultural and historical role
of Lansing-area “eateries,”
including Ange’s own
Jim’s Tiffany Place, which
was established by his
father under a different name and lasted
nearly 75 years. When Ange took over, he
says, “Walter Adams, president of MSU,
approached me and told me he wanted to
have a Greek dinner for friends. It was so
successful that we started featuring Greek
nights every three months. We called it
Zorba Night, and it lasted for years.”
Ange followed his 40-year restaurant
career with a career in the School of
HRI, reinstating the work experience,
now internship, requirements,
for all students (see page 1).
64
Josh Barber
(BA ’04)
Earns Darden
Restaurants’
Joe R. Lee
Diamond
Club Award
Spartans at Opryland: MSU South
No fewer than ten School alumni
make beautiful music(!) working at
Gaylord Opryland Hotel in Music
City, USA: Nashville, TN. That’s
some kind of record!
It was reported in the August 5,
2013, issue of the Lansing State Journal
that Josh Barber (BA ’04) was
presented with Darden Restaurants’
top honor—the Joe R. Lee Diamond
Club Award, named after the
company’s first chairman and CEO.
Now in its 16th year, the award
is presented annually to general
managers throughout North America
who demonstrate outstanding results
by delighting guest with a genuine
Italian dining experience while also
achieving top financial performance
in the company’s previous fiscal year.
“Josh is a passionate leader who
inspires his team to provide an
exceptional dining experience for
each of our guests,” said Dave
George (BA ’79), president of
Olive Garden. “Josh values his
team members’ input and ideas
and is committed to serving his
local community. Through Josh’s
leadership, the Okemos Olive Garden
is a superior-performing restaurant,
where we treat our guests like family
and consistently deliver a delicious
Italian meal at a great value.”
This year, Josh joins an elite group
of 39 general managers selected from
the more than 800 Olive Garden
restaurants in North America.
What’s
happening
with you?
Please complete the
“You Found Me!” section
of the insert in the middle
of this issue and let us
hear your story!
Janine Ackerman (BA ’05) is assistant
director of rooms division at
the Fontainebleau Miami Beach.
[email protected]
Marc Cassier, CMP (BA ’89) is executive
director of conference services &
catering for Fairmont Hotels &
Resorts in Toronto, Ontario, Canada.
[email protected]
Alyssa Ciapala (BA ’12) is with J.
Alexander’s Restaurant in Troy, MI.
Pictured from left to right:
Whitney Boulter (BA ’12), Administrative Assistant (Convention Services)
Samantha Lindenbusch (BA ’11), Assistant Executive Housekeeper
Pete Weien (BA ’81), General Manager
Kristin Cruce (BA ’09), Assistant Executive Housekeeper
Kelli Sue Utsler (BA ’13), Food & Beverage Leader-In-Training
Not pictured, but still applauded:
Mackenzie Tyler (BA ’12), Conference Coordinator
Philip Bresson (BA ’83), Assistant Director of Housekeeping
Lauren Zehnder (BA ’12), Conference Coordinator
Kristin Juenemann (BA ’13), Front Office Leader-In-Training
Tara Nemeth (BA ’07), Conference Coordinator
MSU Orange County
Alumni Club Gives
$23,000 in Scholarships
Mike Getto
(BA ’56) and
Mark Auerbach
(BA ’65) stand
with Sparty at
the MSU Orange
County Alumni
Club send off
for 39 Orange
County MSU
students and
their parents on Sunday, August 18
held on the beach at Corona Del Mar.
This year all 39 students from Orange
County received scholarship money
from the Club totaling over $23,000.
The club also raised $30,000 for the
MSU athletic department at its
May golf tournament. Mark is on the
scholarship committee and Mike is on
the board of directors. GO GREEN !
Doug Cole (BA ’72) is vice president
of food and beverage with Pyramid
Hotel Group’s Arizona Biltmore
Resort and Spa in Phoenix, AZ.
[email protected]
Christina Dace (BA ’05) is hotel
specialist, channel management
for Southern Wine & Spirits of
New York, Inc., in Syosset, NY.
[email protected]
Mary Dogan (BA ’91) is director
of brand management with Hotel
Indigo-Americas in Atlanta, GA.
[email protected]
Jeff Fuller (BA ’77) is the general
manager of Embassy Suites Greenville
Golf Resort and Conference Center,
Greenville, SC. [email protected]
Michael Gbur (BA ’86) is general
manager of ARAMARK in Detroit, MI.
[email protected]
Laurie (Silverman) Gens (BA ’91)
is the director of corporate and private
events at Viper Alley in Lincolnshire, IL.
[email protected]
Marcio Hamerschlak (BA ’01) is vice
president at Barclays Bank in New York.
[email protected]
Rachel Inglot (BA ’09) is sales manager
for Grand Hotel on Mackinac Island.
[email protected]
Min G. Kim, (MS ’05) (Ph.D. ’10) is an
assistant professor at Johnson & Wales
University, The Alan Shawn Feinstein
Graduate School on campus in
Providence, RI. [email protected]
John Keeling (MBA ’74) is executive vice
president for the Valencia Group in Houston,
TX. [email protected]
Tim King (BA ’85) is responsible for CAD
drafting and graphic design and layout with
Garr Tool in Alma, MI. [email protected]
Michael Kitchen (BA ’09) is an associate with
Paramount Lodging Advisors in Chicago, IL.
[email protected]
Kurt Kwiatkowski (BA ’96, MS ’05) is
corporate chef for culinary services
at MSU. Twitter: @Chef_Kurt
John G. Malone, CHA (BA ’82) is brand
performance consultant with Choice
Hotels International in Silver Spring, MD.
[email protected]
Luke McColgan (BA ’05) is a district
manager on premise at Southern Wine
& Spirits in Bolingbrook, IL.
[email protected]
Lisa (Goldberg) Miller (BA ’93) is an
enrollment manager at Walden University
in Tempe, AZ. Lisa is married to Scott
Miller (Spartan 1991) and has two beautiful
daughters, ages, ten and six. She has great
memories from CAREER EXPO and Les
Gourmets! [email protected]
Kit Pappas (BA ’82), vice president of sales
for Capella Hotel Group, was featured in
Vacation Agent in an August 2013 article
about how to make the most from leisure
bookings at top city hotels.
Chrysse Preonas (BA ’03) is spa director
at The Peninsula in Chicago, IL.
[email protected]
Jason C. Rabidoux, CHA (BA ’04)
is vice president of Business Development
for Davidson Hotels & Resorts,
headquartered in Atlanta, GA.
[email protected]
Nate Redner (BA ’12) is manager at
Shaw’s Crab House in Chicago, IL.
[email protected]
William Roberts (BA ’74) is owner of
Roberts Restaurant Group in Beverly Hills,
MI. His restaurants include Town Tavern,
Roadside B & G, Beverly Hills Grill, and
Streetside Seafood.
Michael P. Schenk, CCM, CPO, CWP
(BA ’78) is general manager of Catawba
Island Club in Port Clinton, OH.
[email protected]
Matthew Sharp (BA ’06) is part of
the opening team for The Cheesecake
Factory in Novi, MI, and is manager
of the restaurant in Oak Brook, IL.
Lisa Smith (BA ’11) is banquet manager at
The Fairmont Copley Plaza in Boston, MA.
[email protected]
Erin Swihart (BA ’04) is director of
convention services at The Westin
Detroit Metropolitan Airport.
[email protected]
Parimal Thakor (BA ’06) is vice president
of operations with Maya Hotels in
Charlotte, NC. [email protected]
Julie Tkach (BA ’94, MS ’05) is assistant
professor and chair of Hospitality
Management at Northwood University –
Midland campus. [email protected]
Victoria Vandegrift (BA ’11) is the
meeting connections sales manager
at the Grand Hyatt in San Francisco, CA.
Troy Walker (BA ’12) is front office
manager with Kellogg Hotel and
Conference Center in East Lansing, MI.
[email protected]
Luyao Wang (BA ’11) is an executive assistant
at Aurora Resort & Spa in Tamuning, Guam.
[email protected]
Erica Weinbaum (BA ’12) is operations
manager with Residence Inn by Marriott
at the Dulles Airport in Dulles, VA.
[email protected]
Chad Wozniak (BA ’07) is general
manager of Studio C! and Oscar’s
Bistro in Okemos, MI.
[email protected]
Joseph M. Yasso (BA ’07) is national
learning and development manager for
PricewaterhouseCoopers in Philadelphia,
PA, and was executive director for Les
Gourmets in his senior year. He returned
to campus in Spring ’13 to give the
invocation for Les Gourmets.
65
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Organization
U.S. Postage
Paid
East Lansing, MI
Permit No. 21
645 N. Shaw Lane, Room 232 Eppley
East Lansing, MI 48824-1121
Calendar of Events
Homecoming Weekend
October 10-12, 2013
Tuesday, November 5, 2013
Thursday, October 10, 10:30 am
Wednesday, November 6, 2013
Alumni-Student Golf Outing
Thursday, October 10, 5:00 pm – 6:30 pm
Alumni-Faculty Roundtable Discussion
CAREER EXPO XXXV
CAREER EXPO XXXV Interviews
Saturday, November 9, 2013
Thursday, October 10, 7:00 pm – 9:00 pm
(during International Hotel/Motel & Restaurant Show)
Spartan Sponsors Mentor Program
•Alumni Association Executive & Appointed
Boards of Directors Briefing Meeting
Friday, October 11, 8:30 am – 3:00 pm
•Celebration of Leadership
Alumni Association Appointed &
Executive Board of Directors Meeting
Friday, October 11, 6:00 pm
Homecoming Parade
Friday, October 11, 7:15 pm – 8:30 pm
After-Parade Reception
Saturday, December 14, 2013
• Commencement
• Newest Alumni Celebration
Saturday, February 8, 2014
Destination Auction: Sweet Escapes
Saturday, April 5, 2014
Saturday, October 12, 8:30 am – 11:30 am
63rd Anniversary Les Gourmets – New York
Homecoming Pre-game Reception
Saturday, May 3, 2014
Saturday, October 12
• Commencement
MSU vs. Indiana
• Newest Alumni Celebration
Monday, May 19, 2014
(during National Restaurant Association Show)
•Alumni Association Executive & Appointed
Boards of Directors Briefing Meeting
•Alumni Network Gathering
•Annual Gathering of Leaders
Mark your calendars and plan to visit!
Interested in attending an event listed above? Please email Lena Loeffler at [email protected]
or phone her: (517) 353-9211.