Q - University of Guelph

Docket #: 80336-2 OUTSIDE
Name: University of Guelph Hospitality & Tourism
The School of Hospitality and Tourism Management
University of Guelph
8.5x11 SC .1875” spine
Hornblower 2013
Foils used:
Materials used: Gloss Crystaline
Special Instructions:
Docket #: 80336-2 INSIDE
Name: University of Guelph Hospitality & Tourism
8.5x11 SC .1875” spine
GAth
ren
noble
Athenns
Shanghai
Barcelona
arcelo
arcelona
Lausanne
Tel Aviv
viToronttoGuelph
viv
o
Foils used:
Photos By:
Dan Amzallag
Patricia Bright
Crete
Ios
Li b n
Lisbon
ParisLos Angeles
P
Syria
y
Materials used: Gloss Crystaline
Special Instructions:
Photos By: Dan Amzallag,
Jessica Bertrand,
Chloe Blais
& Patricia Bright
New Zealannd
Sydney
S
ney
Paris
001 80336-2.indd 1
4/17/2013 4:56:17 PM
FOOD & DRINK
10 How To Become
8 Baking Your Dreams
More Sustainable
Come True
12 The Spirit of
16 Food & Wine Expo
Table of Contents
FEATURES
Excellent
8
17 Know Your Scotch
14 How to Survive
22 Ontario Craft
a Financial Crisis
Breweries
26 How To Be An
Explorer of The
World
30 How To Class Up
32 Executive in
38 Where are You
Comfort Foods
28
Residence: Roland
Walton
Going for Lunch?
36 Tips of the
Trade
40 The Next Big
Step
44 A Career
Investment
002-003 80336-2.indd 2
30
4/17/2013 4:56:13 PM
STUDENT LIFE
IN EVERY ISSUE
21 How To Be A "Young
5 Letter from the Editors
Manager"
7 Letter from the Director
25 Eat.SleepTravel
46
Around The Globe
28 Surf, Sand, & Solar
42 Year in Review
50 Graduate Portraits
Panels: Notes from a Costa
Rican Field Course
55 Awards & Scholarships
34 How To Start a
Global Career
46 How To Survive After
You Graduate
49 Hello, I'm Awesome:
22
How To Network
25
002-003 80336-2.indd 3
4/17/2013 4:56:14 PM
Advertising Sales
CU Advertising
8185 Yonge Street
Suite 212
Thornhill, Ontario
Additional Funding
Provided By:
Alumni Association
Central Student Association (CSA)
College of Management and
Economics Student Association
(CMESA)
Interhall Council (IHC)
The School of Hospitality and
Tourism
Print Production
Friesens Corporation
1 Memory Lane
Altona, Manitoba
Writers
Paul Alves
Dan Amzallag
Joe Barth
Andrea Baxter
Duncan Chiu
Allison Clarke
Stephanie Keeping
Jamie Knoepfli
Mike Von Massow
Bruce McAdams
Jessica Pampalas
Justin Taillon
Carly Vandergriendt
Stephanie Walker
Esther Yu
Thank
You
Katie Stephens-Wells, Managing Editor
Tom Beckett, Editor
Patricia Bright, Editor
Hannah McClenaghan, Editor
Brody Slacer, Editor
Special Thanks To
Valarie Allen
Stephen Duke
Bridget Flucker
Lisa Fodor
Anne Forestell
Brenda Kupferschmidt
Darcy MacDonell
Sue-Ann Maharaj
Iain Murray
Will Predhomme
Martin Schwalbe
Brendan St. Jacques
Jacqueline Watty
Roland Walton
004-005 80336-2.indd 4
Joan Flaherty,
Faculty Advisor
Photo Shoot Locations
Delta Guelph Hotel and
Conference Centre
50 Stone Road West
Guelph, Ontario
Grad Photos
courtesy of
Anderson-Coats
Photography
Baker Street Station
76 Baker Street
Guelph, Ontario
A big thank you goes out to everyone who
contributed to the 2013 edition of The Hornblower!
4/17/2013 4:56:08 PM
LETTER FROM THE EDITORS
Dear Reader,
The Hornblower is a student run magazine from the
School of Hospitality and Tourism Management here
at the University of Guelph. Each year we produce one
issue to be distributed to readers across campus, industry
professionals, faculty, staff and many others and every
year we expand our reach and continue to grow.
This year we decided to focus the magazine on
providing a How to Guide to Hospitality and Tourism.
We wanted to showcase some of the best aspects of our
industry for you, and let our readers see that there really
is something for everyone in the Hospitality and Tourism
industry. We have included a variety of food & drink
articles, interviews with industry professionals, travel
tips, career guides and so much more! An exciting new
addition this year is the launch of our new Hornblower
blog where you will find all our articles and pictures
from various HTM events. Check out the blog at www.
hornblowermagazine.blogspot.com and let us know
what you think!
We have had a great time putting together the 2013
edition of the Hornblower and we hope you enjoy it as
much as we do! Thank you to all those who helped to
make the 2013 Hornblower edition possible, we certainly
could not have done it without you.
Cheers!
Brody Slacer
Patricia Bright
Tom Beckett
Katie Stephens-Wells
Hannah McClenaghan
(Pictured top right from
left to right)
004-005 80336-2.indd 5
4/17/2013 4:56:09 PM
006-007 80336-2.indd 6
4/17/2013 4:56:04 PM
Letter from the Director
I am often asked why I think the School of Hospitality and Tourism Management is better than our competitors. I never hesitate to say
it is our students that set us apart. We have an excellent faculty, substantive research output, good facilities, and a challenging curriculum;
but we would be myopic not to acknowledge that other programs have many of these things also. What they do not have is you.
Unlike programs who draw the majority of their students from the same city, almost every HTM student that chooses to study at
Guelph comes from somewhere else. When you come here, going home at the end of the day is seldom an option, so you get involved in
School and HTMSA activities. Here you meet people, connect with industry professionals, learn about networking, volunteering, working in
teams, organizing activities and many other things. Combine that with solid academic work, and you develop the best people. This is the
magic that makes us Canada's top school for hospitality leadership. It is why companies come here looking for you at the HTM Job Expo,
Careers night and the networking events such as Cara at Milestones.
Like other years, there have been a lot of activities and successes to celebrate. Looking back, we certainly lived up to our mantra, Eat,
Sleep, Travel. Highlights of 2012-2013 include inauguration of a Slow Food student chapter, along with continuation of the Garden2Table
program that saw over 200 local school kids eat food they grew themselves and prepared in PJ's. The University of Guelph Sustainable
Restaurant project brought Barton Seaver, a Fellow of the National Geographic Society, to Guelph to speak about the impact of
overfishing. PJ's attained Level Two LEAF certification. VIPs such as Roland Walton, Alastair Summerlee, Deans and Associate Deans
enjoyed spectacular meals prepared and served by students, not to mention the several thousand people who came to buy lunch or dinner
in PJ's.
In terms of travel, students participated in programs in Buenos Aires, Costa Rica, Baltimore, Quebec, Myrtle Beach, New York City,
and of course, numerous events in Toronto. Three of our students represented the school at the Young Hoteliers Summit in Lausanne,
Switzerland, along with students from Cornell, Hong Kong Polytechnic, New York University, Emirates Academy and many more.
HTMSA organized many events, including the annual Rockwood
orientation, fundraising activities like Think Pink, the Pumpkin Sale, the
New York City Trip, HobNob, HTM Week, numerous information
sessions, Smart Serve, the Auction, and the Graduation formal. This
Hornblower issue is another outstanding example of what our students
do.
Our graduates continue to make us proud. Each year, several
alumni of the school are named to the Top 30 under 30 by the
Ontario Hostelry Institute (OHI). This year was no exception as Cindy
Arman, Nicole De Athe, Dave Humphries and Meaghan Misener
joined more than 20 of our graduates who have received this
accolade in the past.
On behalf of the faculty and staff of the School, I wish you much
success in your endeavours. We hope to hear from you from time to
time to share your personal and professional successes.
Best wishes,
Joe Barth, Interim Director.
006-007 80336-2.indd 7
4/17/2013 4:56:06 PM
Specialty bakeries have been receiving a lot of attention in
the media recently. The thought of owning a bakery has
always been in the back of my mind so I decided to visit
Wellington Cakes on Douglas Street, in Guelph, to speak
with the lovely Anne Forestell about what it's like to own
and operate her own bakery.
A resident of Guelph, Anne graduated from the University
of Western Ontario with a degree in Nutrition but felt that
her passions lay elsewhere. Recognizing that there really
wasn't anything quite like Wellington Cakes in the area, she
saw an opportunity to open her cake decorating business.
Wellington cakes opened in 2011, the bakery specializes in
cake decorating for all occasions. The shop functions as a
café, offering over 50 different cupcake flavors,muffin tops
and bottoms and local coffee
Q
Anne, how long have you
been baking for?
Anne:
I've been baking ever since I was a
child with my mom and my grandma.
Q
So how exactly did you
come by cake decorating?
Anne:
Q
What inspired you to take
your hobby to the next level
and open up your own
boutique bakery?
Anne:
I loved making cakes and there were no
custom cake decorators in Guelph. There's also a huge
cupcake fad right now that's been going on for the last 10
years and it doesn't seem to be dying off. . I guess I just saw
an opportunity
Q
What has been the biggest
obstacle you've faced as a
business owner?
Anne:
[laughs..] Well our biggest obstacle has
been the construction on Douglas Street, we've been covered
in scaffolding since we opened, I don't know when it's going
to be done. It sounds funny, usually people have different
business obstacles but the construction really has been the
toughest thing. If clients can't see your store, they won't
walk in.
IIn 2009, my brother gave me a cake
decorating course for Christmas. It was really basic but I
really enjoyed it and took some more advanced courses
after that.
008-009 80336-1.indd 8
2/25/2013 10:13:53 AM
Q
What's the most rewarding
aspect of owning your own
business?
Anne:
The customer reaction. A lot of people
haven't seen a custom cake before so when they order
one and they get it for the first time and they love it, it's
a very gratifying moment.
Q
What would you say gives
your cakes an edge over the
competition?
Anne:
The thing that really gives us an edge is
that we make everything from scratch. A lot of places
use mixes and you would never know. At Wellington
Cakes, everything is done in house, in the morning so
our products are always fresh.
cookies & cream cupcake
Q
You have over 50 kinds of cupcakes,
how do you come up with new
flavors?
Anne:
All our cupcakes start from the same base,
then it just comes to adding different ingredients. For example,
our vanilla recipe can be turned into coconut or lemon.
Q
Now that you're baking everyday,
do you love it as much as when it
was just a hobby?
Anne:
I don't enjoy the actual baking as much
as I used to, that's why I have a baker. It gets repetitive
after a while, I enjoy cake decorating much more because
every order is different, you never get bored
Q
Are there any misconceptions about
the baking world that you would
want to clarify?
Anne:
Yes! Sometimes customers think that it
takes 20 minutes to put a custom cake together when in
reality, a decorated cake could take hours or days and be
quite pricey.
A six-inch cake that serves 10 people comes out to
around $50.00. Customers get frustrated when they hear
about the pricing, but pricing in the cake business is
pretty standard.
Q
Do you have any advice for young
entrepreneurs that might want to
open up their own bakery?
Anne:
Practice, give cakes out to your friends and
family and keep practicing. The more time you spend on
baking the better and more creative you will get.
9
008-009 80336-1.indd 9
2/25/2013 10:13:54 AM
It is clear that graduating HTM students realize the increasing importance and need for hospitality
organizations to act more sustainably. The fact is that many of you are already educated on the environmental
challenges that our world is facing and have made personal choices to do something about it. While you
are doing your part individually, many companies are also increasing efforts in the area of sustainability.
Today, companies have no choice but to be more sustainable and many of you will find yourself smack
dab in the middle of this evolution. These are exciting times!
As you start your career you will be faced with many factors to consider when choosing a place of
employment. There are the usuals, such as, the challenge of the position, the compensation package,
development opportunities and the reputation of the company. Beyond this there is also looking to match
your personal values with that of the organization you are looking to join. If sustainability is an important
personal issue for you there may be some value in researching a potential employer's commitment to the
concept. A good way to gain information is by reading a company's vision and mission statement. It may
also be worthwhile to review their position on Corporate Social Responsibility (CSR). Regardless of the
company's previous position, you may have a real opportunity to make a contribution and differentiate
yourself in the company with ability in this increasingly important area.
Once you've landed that dream job here are some tips on how you can help your organization and
yourself be involved in some sustainable change.
010-011 80336-1.indd 10
2/25/2013 10:16:21 AM
Educate Yourself
The world is changing and the change is coming faster and faster. It is important that you realize
learning doesn't end with the completion of your degree. Sustainability issues are gaining increasing
importance in the hospitality industry and there are many resources to help you be informed. In the
Canadian accommodation sector Green Key offers certification programs for hotels and also provides
more information on making your property green. An international association that also provides information
on sustainability in accommodation is the Green Hotels Associatiton.
There are several organizations in the foodservice industry that work in the education and certification
of sustainability. These include LEAF (Leaders in Environmentally Accountable Foodservice) and the British
organization SRA (Sustainable Restaurant Association). Like their hotel counterparts both of these
organization have active websites that provide information on innovations and trends in sustainability.
You can stay in touch with Guelph and stay current on sustainability issues by following the University of
Guelph Sustainable Restaurant project.
Don't limit yourself to the information you can get from industry sources, look beyond to the many
websites and blogs that are out there on the web. Identify topics in sustainability that you are most
passionate about and follow some bloggers that focus their attention on those issues. Whether it is water
conservation or animal welfare it doesn't hurt to gain some expertise on a topic you are passionate about.
Effective change requires a solid foundation of accurate information.
Get Involved
Once you feel that you have established yourself in the organization you are working in, get involved
from a sustainability point of view. Some companies have green teams already established which is a
great place to start. Bring ideas forward to the appropriate people on things that you believe can contribute
to making the company more sustainable. Knowing where to bring these ideas is sometimes hard to
ascertain, as sustainability often doesn't have a department of its own. If this is the case, the Human
Resource department is usually a good place to start.
Small Steps
Remember that incorporating new sustainability initiatives will often involve change for an organization.
As you have learned in school it is often difficult for organizations to manage change effectively so it is
recommended you go about things slowly. Small steps can make a big difference and help build momentum.
This doesn't mean you should temper your enthusiasm but you should recognize that incremental change
is easier and lower risk for a company. It may be something as simple as moving away from one use
items in the staff kitchen. Maybe it is making the recycling program more effective or it could be starting
a composting program in your hotel's kitchen. Initiatives that also save money are usually the ones that
are easiest to get support on.
These are exciting times in hospitality. As you go out and start working, you have an amazing opportunity
to contribute not only to the success of the industry and your employers but to lead in implementing
changes to enhance sustainability. We have no doubt you will make us proud.
For more information check out:
www.greenkeyglobal.com
www.greenhotels.com
www.leafme.ca
www.thesra.org
010-011 80336-1.indd 11
11
2/25/2013 10:16:22 AM
Justin Taillon
Have you looked in the drawer of the nightstand at a Marriott Hotel
recently? I suggest you take a look. You will find three books:
Gideon's Bible, Book of Mormon, and Marriott's The Spirit to
Serve. The Spirit to Serve is a first-person account of creating a
positive working environment in a successful company. The book
was written by JW Marriott, Jr. himself.
012-013 80336-1.indd 12
2/25/2013 10:17:16 AM
The Marriott family created one of the most gifted
hospitality companies of the twentieth century by
nearly all indicators. Marriott began with a single
root beer stand in 1927 and had a $17 billion
hospitality empire by the end of the twentieth
century. JW Marriott attributes this success to a
philosophy he calls The Spirit to Serve. He explains
the spirit to serve as originating with a spirit of
excellence in the heart of the house and existing on
a solid foundation of successes, failures, and
experiences throughout the entire organization.
Since arriving on campus two years ago I have been
struck by a similar spirit in HTM. Each time a call
for volunteers is sent throughout the department
there is an overflow of responses. When there is an
opportunity to represent the University of Guelph
and/or HTM around the world there are excess
numbers of HTMers looking for an opportunity to
fill the spots. This spirit manifests itself just as often
in daily tasks. I have witnessed an inordinate
amount of door-holding, assistance from one
student to another, thank yous, and your welcome
is even being replaced by my pleasure, one of the
tell-tale signs of a hotelier.
Individuals wiser than myself have given speeches,
lectures, and insights regarding Marriott's spirits of
service and excellence. One such individual,
Houstonian Joel Osteen, explained this spirit
recently in the following manner: Mediocrity is the
norm. Mediocrity is when someone is watching us,
we act in a different way than when we are alone.
For example, when we think no one is watching we
fail to pick up a Styrofoam cup on the floor of Macs,
but when we are surrounded by others we bend
down to pick it up.
We can get pulled into this mentality. In our industry
we do not earn success via mediocrity. We earn our
successes through excellence. What are you doing
when no one is watching? Are the spirits of
excellence and service your competitive advantages?
We live in a competitive marketplace. If you aren't
growing, if your skill set is not improving every
day then you are falling behind. Don't be stagnant.
There is always room for improvement. You can
always improve.
Of course, you are already on campus at the
University of Guelph in HTM. You are already
working above mediocrity. But I have witnessed
far too many individuals fall into mediocrity postgraduation. If the HTM University experience
meets its ambitions then you will not fall into
mediocrity. I believe a University exists to reach
your aspirations with you. Each moment you spend
engaged in extra-curricular events, academic
events, and networking on a Friday night at midnight
with fellow HTMers are moments you are growing
towards your aspirations.
You will learn in HTM that success in the hotel
industry does not include shutting down thirty
minutes before the end of the work day. We work
past the expectation. When we go out we leave
sloppy at home. Sloppy is the mediocre. The sloppy
individual slacks when the boss is gone. They
compromise. You are not everybody. You are a cut
above. You need to be the model employee. Your
boss needs to point to you when a new hire is made
and say, "That's who you should emulate." If you
do not take care now, if you say I will work harder
when they give me more money or responsibility,
then you will never be exemplary.
The hotel industry requires you to go above and
beyond. The mediocre and sloppy among us will
not earn their lofty aspirations. While at Guelph
you should remember: You are not creating your
past, you are creating your future. This is the spirit
to serve. This is the spirit of excellence.
13
012-013 80336-1.indd 13
2/25/2013 10:17:17 AM
1
The last year has been abuzz with talk of financial
problems in the European Union and Greece has definitely
been put in the spotlight of the debt issue. We can all
understand what this means for the average civilian, but
what does it mean for restauranteurs?
Greeks love to go out and have a good time with friends
and family, and two years ago for most Greek people, this
would likely have been a daily routine. Now that money
is tight and locals are limiting their outings, they want to
ensure that they're going to get a quality experience.
As tables in restaurants are getting harder to turn,
restauranteurs are finding themselves making necessary
adjustments to their operations to cut costs and guarantee
that they provide as much value as possible for their
customers.
So how do you survive in the restaurant business when
eating out is one of the first things people cut out of a
strained budget? Hornblower took a trip to Greece and
found out. We spoke to Mario Bright, owner and operator
of Metropolitan Restaurant. A landmark operation in the
old town of Chania, on the Island of Crete. The restaurant
used to be the first print shop in the city, the building itself
is over 200 years old and with its frescoed ceilings and
beautiful venetian architecture it is not only a tourist
attraction but a well-known brand in the community. For
the last 20 years the restaurant has been known for its live
jazz shows, intriguing fusion cuisine and cozy old-style
wood interior. Metropolitan has developed a loyal clientele
over the years but with the crisis and the gourmet pricing
the restaurant offered, it was becoming less and less of an
dining option for most patrons. Mario knew some changes
had to be made if he wanted his operation to continue
generating profits. We caught up with Mario in January
and noticed a full house so we asked him how he survived
the financial crisis. He was kind enough to offer up a few
pieces of advice.
The first step we took, says Mario, was to lower food cost.
Our menu used to include various steak cuts that were hard
to procure here, on the island, as well as duck and other
imported meats, deli meats and cheeses. We have gotten rid
of most of those items. We now buy locally grown meat and
produce. Our slow cooked lamb shank (raised on the island)
is one of our best selling items. Buying local helps put money
back into our economy while allowing us to offer quality
items at a low cost. This in turn allows us to lower menu
prices and customers are more confident in the quality and
are glad to know they are contributing to supporting local
farmers and businesses.
2
3
014-015 80336-1.indd 14
Local Food/Lower Prices
RICH FOODs
A lot of our menu now is made up of very rich foods with a
lot of butter and heavier sauces. This allows us to provide
smaller portions, again, reducing food cost and waste but
ensures that the client leaves feeling satisfied and full.
Entertainment that Adds Value
If you're going to spend money on entertainment and dining
out when your salary has just been cut and you're struggling
to make it through, you want to know that you're going to
have a good time. Here at Metropolitan, live music has always
been part of the dining experience, but the genre of music,
jazz, isn't accessible to many of our clients. It's just not their
cup of tea, says Mario. We changed our program to include
live greek music. Greek music puts a lot of focus on the lyrics
and is very emotional, for greek people certain folk/pop songs
are timeless and hearing them reminds them of better days.
Psychologically, for those one or two hours, the client can
forget about what's going on outside the restaurant and enjoy
the present moment, which definitely adds value to their
dining experience.
2/25/2013 1:47:04 PM
Value
Immediately after changing our music program we saw an increase in guest
count and guests were even getting up to dance, creating a very intimate
atmosphere, engaging all the patrons and turning dinner into a large social
gathering. That being said, this is what works for Greeks, but in general you
need to listen to your guests and interpret external and internal conditions and
deliver what they need.
4
Manage Your Labour
It would be a lot easier for us to let a few staff members go, and it would
definitely cut costs, but that isn't the right way to deal with this kind of situation.
The more jobs we can provide for our community in these tough times, the
better. That being said, it would be too expensive to have full staff on at all
times. We break up our week into day shifts, to give everyone a chance to
work. We are a pretty small operation with only three people in the kitchen
(yes, it gets pretty hectic). One way we managed to reduce labour costs was
to train our back of house staff on how to prep efficiently and made sure that
they received extensive training from the chef on how to prepare and serve all
the dishes. This way, our chef doesn't need to be in from the time we open, he
only comes in for three or four hours during dinner rush.
5
6
Think Green
The easiest way you can reduce costs is to make sure that you are using energy
efficient lighting. Besides that, we also don't offer any bottled water, our water
is filtered and perfectly safe to drink and we're not loosing any sales because
clients know that the water is safe and don't see a sense in paying for it bottled.
Wine by the Kilo
In the past it was viewed as déclassé to offer wine by the carafe at a gourmet
restaurant, it was a practice reserved for seaside taverns. The wine these taverns
served tended to be sweet, strong and low quality "roman style" wine. Now
with the crisis, clients and restauranteurs see the opportunity of offering wine
by the kilo instead of by the bottle. It's a win-win situation: clients can pay a
lower price for a whole kilo of a nice quality Cabernet-Sauvignon, Syrah or
St.George and operators see a larger profit margin, and increase in wine sales,
less capital tied up in wine inventory and less waste due to wine spoilage.
The restaurant business is all about survival, the trends and themes in the
industry are constantly changing. The most important thing is to listen to your
clients and really think about what they want, not about what you want your
restaurant to be.
15
014-015 80336-1.indd 15
2/25/2013 1:48:21 PM
The Food & Wine
Expo
2012
Stephanie Walker
Photos: Brody Slacer
The top mixologists came out to produce the most unexpected cocktails
and drink features, with some of the top booths being Luksusowa Vodka,
Fireball, Clamato Caesars and Jack Daniels & Honey.
wine exhibitors took nearly half of the expo area showcasing wines
from Chile, France, California, Portugal and of course, Ontario.
016-017 80336-1.indd 16
2/25/2013 10:20:13 AM
I
n recent years many of the brown liquors
(rye, bourbon, and rum) have been declining in
sales while the white liquors (vodka, gin etc.) have
experienced major growth in sales. This trend has
been going on for a few years now with one
exception; the one brown liquor that has seen an
increase in sales is scotch, especially single malt
scotch. Single malt scotch is trending in the liquor
business, similar to the interest being seen in craft
beer, scotch is receiving lots of attention.
Scotch's growing popularity and expanding
selection makes it difficult for a newcomer to
distinguish the differences in regional style,
character and quality. There are 5 different single
malt scotch regions in Scotland which all produce
distinctly different scotches.
Single malt scotch is distilled in pot distils and
made one batch at a time. Every batch shows
distinctive and unique aromas, flavours and
character. Some scotch makers suggest that even
the dents in a pot distil can alter the liquor's taste
and will go as far as to ensure that identical dents
are made in any new pot distils they purchase.
Some key terminology to understand before you
dive into the regions are:
Peat (or Peaty) which can refer to both an aroma
and a taste. A scotch that is said to be peaty is a
scotch with a smoky character. This term comes
from the material (peat) used as the accelerant to
make the fire to distil the scotch. The smoky taste
or aroma can refer to a peat smoke or can be much
more reminiscent of a bonfire smoke, cigar tobacco
smoke or even liquid smoke.
Another common word used to describe scotch is
"Sweet", which can imply an actual sweet flavour
on the palate or that the aroma is reminiscent of
something sweet. When a scotch is "sweet" it may
impart a wet feeling in the mouth.
Aging barrels are a huge determinant of flavour and
aroma for scotch; single malt scotches can typically
be aged in oak, sherry or port barrels. Oak is the
most common and leaves the scotch with vanilla,
coconut, toasty and spicy notes on the nose.
17
016-017 80336-1.indd 17
2/25/2013 10:20:14 AM
The Highlands
The Highlands is the largest region, covering a majority
of the northern half of Scotland. This region is the
hardest to generalize about. The vast difference in
climate and topography contributes to a major variety of
styles in the scotches produced in the different regions.
The highlands will tend to have a wide spectrum of
tastes from dry to sweet and many have characteristics
of smoke and peat.
Some good examples from this region are Talisker and
Glenmorangie.
Lowlands
The lowlands are the southern part of Scotland,
where there are currently only 3 working
distilleries even though it is the second largest
region geographically. Scotch from the lowland
region tends to be light in character and appear
soft on the palate. They are often very malty and
have a strong grass presence to them. The
aromas in lowland single malts are subtle and
delicate which can make them difficult to detect.
Some good examples of lowlands single malt
scotches are Auchentoshan and Glenkinchie.
Campbeltown
Campbeltown is a town, not a region, but has
still played a significant role in single malt
scotch over the years. Once home to more
then 30 distilleries it is now home to just 3;
Springbank, Glen Scotia, and Glen Gyle. The
historic town is located at the end of the
Kintyre peninsula. Springbank is by far the
most successful distillery producing multiple
scotches under different names. The
scotches from Campbeltown are often a little
peaty and salty, tending to be medium to full
bodied.
Some examples are Longrow and Hazelburn
both produced by Springbank.
018-019 80336-1.indd 18
2/25/2013 1:51:15 PM
Speyside
Although the Speyside region technically lies within
the highland region, the scotch it produces tends to
take on its own, very unique characteristics. Even
though is it is a small region, Speyside is home to
approximately half of Scotlands whisky. The river of
Spey flows through Speyside giving the whisky
what many refer to as a fresh taste.The fresh water
of the river is what really makes a difference in
Speyside relative to scotch produced in Islay where
the ocean water rolls over the seaside rocks.
Speyside is typically known for having more mellow
scotches. The scotches produced in the region are
typically sweet and fruity malt whiskies. Speyside is
home to many scotches including some of the more
popular and well known single malt scotches.
Some examples are Macallan, Glenlivet,
Glenfiddich, and if you are looking for a much
cheaper option McClelland is a great option.
Islay
Islay, or as it is better known, "the island of
whisky", is located in the Inner Hebrides. The
small Island is home to 8 distilleries. The
scotches from this island are very distinct, often
leaning on the heavier side of peaty and smoky in
taste. This region is another extremely popular
and famous area for scotches. The scotches from
Islay tend to have a much more acquired taste so
if you are looking for a gift idea and do not know
what style of whisky the recipient appreciates,
Islay whisky is not the best option. The majority of
scotches come from either the Islay region or the
Highlands, including Speyside.
Some well-known examples from Islay include
Laphroaig, Bowmore, Lagavulin, and again
McClellands makes a cheaper option
19
018-019 80336-1.indd 19
2/25/2013 10:29:07 AM
YHS
Duncan Chiu
The Young Hotelier Summit (YHS) was
established four years ago by a group of
students at the École Hôtelière de Lausanne.
Its aim was to create an annual event to bring
together hotel students from around the world.
The purpose of the summit is for young talent
to meet and network, exchange views, and
collaborate as teams to develop a solution for
a challenge provided by the top sponsor of the
year.
This year, Starwood Hotels & Resorts, the main
sponsor, tasked us to create an employer
branding concept to help attract generation Y
to work and stay loyal to Starwood and to the
industry. Groups of six or seven students from
different schools were established to ensure
diversity and creativity. It is also important to
note that they do not place students within the
same school together. The winning team won
an all expenses paid trip to Brussels for a week
to shadow Starwood's executive team.
The summit started with a team building day,
where students and professors got to know one
another at École Hôtelière de Lausanne. The
night ended with a cocktail reception at Château
d'Ouchy, Lausanne. The remainder of the three
days were spent at the École Hôtelière de
Lausanne, where we worked as teams to
complete the case challenge, and listened to
keynote speakers including Oliver Bonke
(Starwood's SVP of Sales & Marketing EAME),
Ingrid Eras (Starwood's SVP People
Development & Staffing EAME), Ted Tang
(CEO, Leading Hotels of the World), and Peter
Burwash (Former professional tennis coach,
player and motivational speaker).
This trip was by far more than anything I hoped
for and thought it would be. I know that I have
created life long friendships with all of the
people I encountered along the way. I'd like to
thank the School of Hospitality & Tourism
Management for their assistance and support
throughout. It was truly a humbling experience!
020-021 80336-2.indd 20
Allison Clarke
Duncan, Dan and I had the experience of
a lifetime this past March when we won
the opportunity to go to Lausanne,
Switzerland to attend the Young Hoteliers
Summit. We spent three days knee deep
in learning more about the hospitality
industry, attending focus groups and
workshops, and getting blown away by
motivational speakers such as the former
Canadian tennis pro, Peter Burwash. On
top of that, we were able to meet key
executives from the industry, compete in
one of the most stressful challenges of our
lives and experience a brand new culture.
One of the most unexpected and most
welcome surprises of this entire experience
was the new friendships and relationships
that we were able to form with the other
students we met over the three days.
Dan Amzallag
On Sunday March 18th, 2013, in a beautiful
Swiss city, 65 delegates from top hospitality
schools around the world were meeting for
the first time. Although the three of us had
traveled to Lausanne together, we were
instantly separated into groups for
icebreaker activities where we had the
chance to bond with one another over
similar goals and aspirations and explore
cultural differences.
Reflecting back on the summit, YHS was
a life changing experience that allowed me
to view the hospitality industry in a new
light. I was truly grateful to be given the
opportunity to represent the University of
Guelph at such a prestigious conference.
The lifelong connections made, and
opportunities that presented themselves to
me are unforgettable and I have the School
of Hospitality and Tourism Management
to thank for that.
4/17/2013 4:56:00 PM
Be A
How To
Be A "Young Manager"
By Jamie Knoepfli
8 Rules & Guidelines
5.
Listen to Seniority
From the experience I have had as a young manager working for
Oliver & Bonacini Restaurants and Earls Restaurants, I have learned
that one of the biggest challenges of becoming a manager in any
industry is earning the respect of your colleagues. Attempting to
accomplish this when you're younger than the majority of your
counterparts can be quite difficult, but it doesn't have to be. After
a while, you begin to figure it out, and managing almost becomes
second nature, building upon itself through new and different
experiences.
I am definitely not an expert on the topic, but I believe my
experiences have taught me valuable lessons that I feel are worth
sharing. Having said this, there are some rules I like to follow when
it comes to being a young manager in a hospitality environment,
particularly the restaurant segment:
1.
Be Respectful
Plain and simple. This may
seem obvious, however it is
easier said then done. "Do
unto others as you would
have them do unto you" The
Golden Rule.
3.
Be Approachable
And Listen. No one likes a
person who brushes you off
as if you are wasting their
time. "Why am I going to
listen to you, if you aren't
going to listen to me?" If you
feel like you don't have the
time, you should try to find it.
020-021 80336-2.indd 21
2.
Find the Line
Understanding the differences
between the relationship of a friend
and colleague is very important
while at work. This discovery can
play to your advantage or
disadvantage very quickly.
4.
Listen to Authority
Not only are you trying to gain
the respect of subordinates, you
must gain that of those equal
and above your title. These are
the people who play an intricate
role in deciding the timing and
nature of your development as a
leader.
The individuals who have
been working there the
longest probably know a lot
more about that particular
business than you do. So,
don't be afraid to take their
advice into consideration, as
they most likely have a good
idea of how it's done. Having
said this, don't be easily
persuaded.
7.
6.
Don't Be Easily
Persuaded
Not to be confused with cockiness,
as a manager, you need to exude
confidence in your workplace.
Yes, consider the words of others
when making decisions, but
ultimately the final say is yours.
So, go with what you feel is best
for the situation. Stand your
ground.
Don't Come On Too Strong
The worst thing you can do, in my opinion, is power
trip or try to initiate change in an aggressive manner. This type of
style is very overwhelming to subordinates and condescending to
authority and is almost always accompanied by a negative reaction.
8.
Learn From Your Mistakes
Learning comes from doing. Don't be afraid of making mistakes,
they are a vital part in growing as a leader. Observing other people's
mistakes is also a good way to adapt to situations more quickly and
efficiently. Bite the bullet and give it your best shot!
These points of advice are all very objective and can be interpreted
in many ways. If you are entering a management position for the
first time, it's almost impossible to get everything right away and
like anything else, it takes time. My only hope with these bits of
wisdom is that they stay with you the next time you are put in a
situation where you have the opportunity to lead others within
your workplace.
Lastly, you are only as good as you think you are.
4/17/2013 4:56:01 PM
O CB
ntario raft
reweries
Brody Slacer
Craft beers in Ontario are growing at an amazing rate, there are new breweries opening across the
province and both sales and selection is growing at the LCBO. Craft beers have been a major trend
in the US and Quebec for a while now and the trend has finally hit Ontario in the past few years.
Instead of just the traditional choices of different domestic brews or the very expensive imports
Ontarians are finding new choices made right in their back yard with local ingredients and more
sustainable practices. The market is growing and should continue to flourish as beer consumers
become more educated and find themselves trying different beers. My Dad is a perfect example.
Now an older gentleman, he enjoyed different domestic brands for most of his life and now he can't
get enough of his favourite craft beers.
Mill Street Brewery
Opened in December 2002, Mill Street Brewery was
originally located within the historic Gooderham &
Worts distillery complex. Now located at 300
Midwest Road in Scarbrough though there is still a
brewpub located in the distillery complex now known
as the distillery district. There is also a brewpub
located in Ottawa. Mill Street brewery is very
decorated and has won various awards including
Canadian Brewery of the Year in back-to-back years
2007 and 2008. They have various interesting beers
on tap and in bottle some of the more popular ones
sold in the LCBO are their Organic beer, Tankhouse
ale, and lemon tea beer.
022-023 80336-1.indd 22
Amsterdam
Located at 45 Esandar drive, Toronto. Started in 1986,
Amsterdam brewery became Toronto's first brewpub,
then known as Amsterdam Brasserie and Brewpub.
Amsterdam became well known for various bitters, lagers,
seasonal and specialty brews. Amsterdam brewery has
evolved over the years moving to King Street, then
Bathurst Street and their current location in Leaside
Village. Some great beers to try from Amsterdam are
their Boneshaker IPA, Amsterdam Nut Brown Ale, and
their seasonal beers only available for a limited time.
2/25/2013 10:56:40 AM
es
Slacer
Beau's
Beau's Brewery's claim to fame is their practice of
sustainability and the measures they put in place to be as
environmentally friendly as possible. Right down to the
packaging Beau's uses, everything they do attempts to
make as little of a footprint as possible on our planet.
They also ensure that every beer they brew in their
Vankleek Hill brewery is certified organic. While doing
all this they still manage to make terrific beers. Their most
popular beer, which can be found on tap at various
restaurants, is the Lug Tread Lager, which is also sold in
the LCBO and is an award winner. Along with this great
lager they produce seasonal beers and have wild oats
series, which consists of over 20 different beers.
Steam Whistle
Steam Whistle goes by the slogan "Do one thing really,
really well" and they do. They are the only brewery on
this list to only produce a single beer, their famous pilsner.
When you go on a tour at the roundhouse right by the
Rogers center which is where their brewery is located
they love to explain that this is their main concept passed
down from their brew master. They are truly unique in
so many ways from their well-recognized green bottle,
to their rectangular 12 packs that are 2X6 instead of the
traditional 4X3. The bottle is so much more then just
uniquely green, it is based on the design of beer bottles
from the 40s and 50s and features 30% more glass in the
bottle, which means they build them to last up to 35 uses,
much more then most beer bottles today.
022-023 80336-1.indd 23
Muskoka
Steam Brewery
Whistle
Started in 1996, Muskoka Breweries, as stated in the name
is located right in the middle of Muskoka in the town of
Bracebridge. Their beers have become very popular in
Ontario especially at the LCBO and have become very easy
to find on tap particularly in the Muskoka area. The brewery
approaches beer with a strong belief in the importance of
freshness, purity, and independence. They really like to have
fun (both with their beers and at the brewery) which is easy
to see with the labels they use and the funny staff pictures
posted on their website. The name for Muskoka's Mad Tom
IPA is inspired by stories around the fire at the cottage. It is
one of their most popular beers along with their cream ale,
craft lager, and multiple seasons including their unique
winter beard, which is a double chocolate cranberry stout.
Niagara College
Niagara College, renowned for its winemaking program
has recently started a brew mastery school, the first in
Canada of its kind. Although their beers are not as well
known across Ontario they are developing brew masters
who are working in Ontario Craft Breweries as well as
breweries across the globe. Originally, to become a brew
master, the closest place Canadians could go was England,
Chicago, or the beer wealthy Belgium. This is a bit of a
trek to start a career in a market that is growing at an
incredible rate in all of Canada especially Ontario. At
Niagara they currently produce two beers: their campus
ale and their campus lager, they also make multiple small
batches while learning how to brew. Their ale and lager
are available at the LCBO so make sure to give them a try!
2/25/2013 10:56:42 AM
024-025 80336-2.indd 24
4/17/2013 4:55:51 PM
Laura McCracken
Jasper, Alberta
Caitlyn Pedersen
Banff, Alberta
EAT.
SLEEP.
Derek Hertel
Hoover Dam, Nevada
Derek Beirnes
Cape Reinga, New Zealand
Taylor Docherty
Paris, France
Nicole Chan
Burnaby Mountain, BC
Chantel Barnshaw
Monterrey, Mexico
TRAVEL.
Dan Amzallag
Paris, France
Sadhvi Sehgal
Cuba
024-025 80336-2.indd 25
Costa Rica Trip
Lauren Chan
Whitehorse, Yukon
4/17/2013 4:55:54 PM
How to Be An
Explorer of the
World
Travel can be cheap
Written by: Hannah McClenaghan
Many people think traveling is an expensive hobby, far too expensive to enjoy on a regular basis. Now, that depends if your definition
of traveling includes staying at a five-star all-inclusive resort or if it includes learning about and immersing yourself in new cultures. The
former, albeit relaxing and wonderful, is a pricey venture unfortunately. The good news is that the latter is attainable, on a limited
budget no less, if you're willing to work a bit for your keep. So here it is, the top five ways to be an explorer of the world without
breaking the bank.
1
Workaway
2
Trade your skills for a place to stay: simple concept, extraordinary
opportunity. Workaway is a website where enterprises around the
world (think hostels, hotels, farms, restaurants, resorts) will post positions
they need filled and in return will provide the employee with a place
to stay and sometimes free meals. Employers enter into an agreement
with Workaway stipulating that the volunteer must work no more than
20 hours a week, which gives you, the employee, time to explore or
find a second part time job. There is a membership fee for the website
and travel expenses are on you, but free accommodation is really hard
to beat. You will also reap the added benefits of meeting locals, learning
the lifestyle, and living the dream.
www.workaway.info
026-027 80336-1.indd 26
Lifeguarding
Unexpected I know, but the great thing about having hard
skills and certifications like your NLS (National Lifeguard Service)
is that they are transferrable around the world (NLS is the only
Canadian lifeguard certification that is recognized by the
International Lifesaving Federation as indicated on the Lifesaving
Society website). Life guarding opportunities exist in places like
Myrtle Beach in South Carolina, the Gold Coast in Australia,
or Cape St-Francis in South Africa. A simple Google search
will help to find lifeguarding employers around the world who
often hire international guards. Visa applications and travel
expenses are on you, but lifeguarding is a paid position and
many employers will help you find inexpensive accommodation.
What better way to become a beach bum?
2/25/2013 10:47:40 AM
3
Couch Surfing
A well known website, couchsurfing.com provides a network of
people that are willing to let you crash on their couch, for free! You
have to sign up to be a member (don't worry its free too), but with
one simple registration you have access to thousands of couches,
futons, and guest bedrooms around the world. I know some red
flags might be popping up and you might be thinking, "There is no
way I am staying on a strangers couch!" but bear with me for a
minute. The most important thing about couch surfing is that you take
your time and do your research. Look for people that have
recommendations from other travelers who have stayed with them,
look to see if someone has been verified, meaning that a member
of Couch Surfing has met the person and verified their location and
existence (this is done for an extra fee). Exchange messages back
and forth with a potential host to ensure you are both on the same
page and have the same expectations. Also Couch Surfing hosts,
more times than not, are willing to be your personal tour guide
again, for free! Lastly, keep in mind it is customary to take your host
out to dinner, buy them a bottle of wine, or leave some type of
gratuity as a thank-you.
www.couchsurfing.com
5
4
WWOOF
WWOOF, World Wide Opportunities on Organic Farms, is a
website similar to Workaway. It provides a network of organic
farms around the world that are looking for helping hands in
exchange for accommodation, food, and the opportunity to learn
about the organic lifestyle. No previous farming experience is
necessary, only an interest in learning about organic food growing
practices, country living, and the willingness to work a previously
agreed upon number of hours. Again, a great way to meet
locals, learn the genuine culture of a country, and an incredible
opportunity to learn about food. WWOOF organizations usually
charge a small fee of hosts and volunteers to help sustain their
network and again travel expenses are on you, but, if you
consider yourself a foodie, this is a great experience to learn
about the origins of food.
www.wwoof.org
Destination Staffing
Many student travel companies employ destination staff, people who travel with groups of students to a destination to make sure
things run smoothly. Translated, this means you get paid to travel: transportation, accommodation, a small monetary compensation,
and some meals are provided. Companies like S-Trip, Breakaway Tours, and Campus Vacations all hire for this position. Keep in
mind, however, that you have a responsibility and must fulfill your assigned duties. You must usually apply online (required skills
include working with youth in a leadership role and be pursuing, or have completed a post-secondary education). If your preferred
travel accommodation is an all-inclusive resort, ski chalet, or downtown hotel, then this job is for you.
www.s-trip.com
www.breakawaytours.com
www.campusvacations.com
026-027 80336-1.indd 27
2/25/2013 10:47:42 AM
SS
urf
&
S
and
Notes from a Costa Rican Field Course.
olar Panels
As I was zipping through
the canopy in Sarapqui...
I found myself questioning whether adventure tourism
was truly sustainable? After being enrolled in HTM 4130
I have developed a new perspective of what it means to
be sustainable. On February 16th 2013 twelve HTM
students and I set out to begin an unforgettable adventure.
We were all in HTM 4130 studying Best Practices in
Sustainable Tourism lead by Professor Justin Taillon.
Our destination was Costa Rica and our goal was to
observe the various sustainable practices Costa Rica
brings to the tourism industry.
Activities included on our trip were zip-lining, snorkeling,
a coffee plantation tour, a chocolate tour, and many hikes
with our nature interpreter/guide Lloyd. Lloyd stayed
with us during the whole trip and continuously taught us
about Costa Rican culture, environment, wildlife, and
his personal experiences with the hospitality industry;
he had worked for decades in hotels and as a tour guide.
Along with all these exciting activities we still had some
work to do. Our class was split up into six groups each
with our own project. In order to find answers to our
project questions we had to continuously look for
opportunities to discuss our interests with hospitality
employees in Costa Rica. During this trip we viewed
sustainability from three different perspectives: people,
planet and profit.
028-029 80336-2.indd 28
4/17/2013 4:55:41 PM
By: Jessica Pampalas
"Attempting to successfully achieve sustainability in the
tourism industry is utterly impossible with out the
interconnection of people, planet and profit."
Attempting to successfully achieve sustainability in the
tourism industry is utterly impossible with out the
interconnection of people, planet and profit. It is important
to include all three aspects because once the community
understands the importance of the environmental
education they can reap the benefits of properly executing
a truly sustainable practice. Prior to this class I often left
out the people aspect when analyzing sustainable tourism.
I am now aware of the importance of engaging the
community and employees about what being sustainable
is all about and how they can benefit from sustainable
practices. A great example of these three aspects working
together was our outstanding tour guide. Lloyd took his
love of the environment and went to university for
biology, he then used his extensive knowledge about
Costa Rica to tap into the tourism industry to earn a
comfortable living. He is able to support his family and
spend his days sharing his passion for the environment
and spread environmental awareness with his tour groups
On my trip to Costa Rica I got to see many examples of
how sustainable tourism has influenced the Costa Ricans
to become involved in the tourism industry and has
allowed them to share their knowledge and pride for their
beautiful country with foreign and domestic tourists.
028-029 80336-2.indd 29
4/17/2013 4:55:46 PM
Sommelier Will Predhomme shows us:
How to Class-up Comfort Foods
It's Monday night, you just submitted a thirty page paper and you deserve a little indulgent relaxation for the night before
you face a full day of classes tomorrow. You open your cupboard and you've got some Kraft Dinner, a half open bag of
Doritos and some Popcorn. Well it's no fancy steak dinner, but you're wondering how you could make it a little more
special. We've got the answer.
The Hornblower interviewed the very easy-going, passionate Senior Sommelier of
Toronto's Canoe Restaurant, Will Predhomme to pick his brains about food and wine
pairings. Duck confit isn't in every student's budget, neither is a 30$ bottle of wine, so
we asked Will if he would help us pair some of your classic student comfort foods
with reasonably priced, easy-to-find wines and beverages.
Will Predhomme is the Senior Sommelier at Oliver & Bonacini's Canoe Restaurant in
Toronto. In 2010, Will was named champion of the Ontario Sommelier Competition.
His wine lists and pairings have repeatedly
been applauded by the wine industry and
thanks to Mr. Predhomme, Canoe's wine list
has received Wine Spectator's Award of
Excellence since 2009.
Will is also currently an associate professor at
the University of Guelph, sharing his experience
and knowledge with students in the Wine
Spirits & Educations Trust Course.
Q:
W:
How did you decide you wanted
to be a Sommelier?
Well, I was working in restaurants
since I was 16. When I graduated high
-school, I went on a Eurotrip and just fell in
love with European culture, and wine was a big
part of that. Fast forward another 6 months and
I had moved out of Windsor, which is where I
was born and raised and moved to the
mountains.
030-031 80336-2.indd 30
Windsor is a very automotive/blue collar
town, and it wasn't the right fit for me, I just
needed some air. It was while I was out in BC,
that I discovered the profession of Sommelerie.
I took some courses, did well and continued
on. I was 20 at the time and no one really knew
too much about sommelerie in Windsor, but
I thought it was a great opportunity. To a 20
year old, getting paid to drink and travel on
your own terms, sounds amazing.
Q:
W:
Q:
W:
What is your favorite
"comfort food"?
It depends on my mood. Really, I find
all foods comforting. I like greasy and
salty stuff, but also just simple snap peas
or olives. I really love olives!
What kind of drink do you pair
with your olives?
Personally, I would definitely go with a
Fino Sherry, from Spain. Or an Assyrtico
from the island of Santorini. Even a beer, like a
hoppy IPA. Anything white and crisp would be
a good match. I try to transport myself to where
the food comes from and what I would be drinking
if I was there.
4/17/2013 4:55:34 PM
Q:
W:
Is that a technique that you generally
use when you're pairing food with
wine?
Oh yeah, always. Think about where
the food comes from and think about
they wouldwhat
be drinking there. Obviously fusion
cuisine takes a bit more thought, like japanese
burgers or something like that, but you can also
refer to the place where the recipe was created. For
example, I would pair an Ahi Tuna Burger with
something from California because it's a dish that's
big on flavour, and wines from Cali complement
that.
The following are some comfort
foods we all enjoy, we would love
it if you could give us your input on
possible ways to class them up or make them
even more delicious with wines or other
beverages.
Q:
W:
Q:
W:
Of course, just keep in mind that my goal
is for you guys, as students, to drink better
but not necessarily spend a lot.
Cost effective, value driven wines are what I'm
going to stick to for these pairings.
Sounds perfect! So first up, we
have the classic
GRILLED CHEESE
Your best bet would be an inexpensive,
lightly oaked chardonnay from France, like
a Bourgogne Blanc.
The buttery, creamy notes in the chardonnay
would echo the toasty, cheesy, buttery grilled
cheese. Even if you're not a fan of oaked
chardonnay, it does quite well when paired with
something like this
Q:
W:
What would you pair with the college
classic: KRAFT DINNER?
When you think of Kraft Dinner, you think
a lot of cheese flavouring, umami (that
savoury characteristic, M.S.G. basically).
I'd do Beer with that one, if you want to have wine
to make it fancy, go with a cheap off dry white wine
like a German Riesling for 10-11 dollars. But I really
suggest beer, its awesome with mac 'n cheese.
Q:
W:
Q:
W:
Q:
W:
How about FRENCH FRIES?
Well, French fries tend to be really salty, right? An off-dry, crisp white
wine would pair nicely with fried potatoes because salty and sweet go
great together. I'd suggest a Canadian Riesling or even a Prosecco.
Also, Champagne is brilliant with chips, definitely something you
should try if you get the chance
Everyone's favorite: BACON?
Probably a Syrah or a Shiraz from Australia, Tuscan
Reds... honestly, bacon is good with anything.
SPICY CHICKEN WINGS?
Stout goes really well with spicy foods. Spicy also does well with
sweet because sweet tempers the spiciness of the food. For those
of you that like sweet wines there's a really inexpensive
sweet wine called Moscato D'asti that would go great with spicy chicken wings,
it's low alcohol, 5.5%, semi sparkling and quite fruity. Again $10-$12 price
range. Spicy wings with Moscato D'asti is a really awesome pairing, this wine
is also great with chocolate.
Q:
W:
Q:
W:
POPCORN?
Popcorn is light and
generally, this is a beer
thing. Take advantage of all
the microbreweries popping
up around here and try an
amber beer.
Q:
W:
DORITOS?
Maybe a Spanish
red from Rioja!
What is your favorite food and wine pairing of all time?
My fondest food wine pairing memory would be from Italy, it was
before I even knew I wanted to become a sommelier, I guess this
may be what won me over about wine. I was 19 and traveling with
a friend. He was Italian, and we went to visit his family in Italy. His
uncle was so happy to see us, he brought out this 2 litre pop bottle
of red wine. It looked like it was going to explode because it was still fermenting.
I remember taking a sip and being blown away it was electric! Supper zippy
and lively. I was thinking to myself "whoa, what is this?". It was nothing like
the stuff I would buy because at the time, I was a student and my main goal at
the liquor store was to find a wine with the best price/volume ratio. It was so
expressive, and I asked him where he got it and he pointed right outside, and
there were two rows of vines right there, it was brilliant. We had it with home
cured meats and sausages but to this day I'd say I've never had anything better.
Terrible for you but delicious!
31
030-031 80336-2.indd 31
4/17/2013 4:55:35 PM
Executive in Residence:
Roland Walton
This year the School of Hospitality and Tourism Management welcomed Roland Walton as the Executive in
Residence. A graduate of the Commerce program with a Major in Hotel and Food Administration here at Guelph,
Roland has gone on to become the current President of Tim Hortons Canada. The Hornblower team was able to sit
down with Roland and talk to him about his personal success and the ever-growing success of Tim Hortons.
Q:
Is this ever where you imagined your
career would be at this point in your
life?
A:
Certainly at no time did I think I would be where
I am today, I sort of shake my head and have trouble
figuring it out. I'm very fortunate; my career has
exceeded my expectations incredibly. My goal upon
graduating was just to get a job, I didn't have a grand
plan but I think you have to be a lot more thoughtful
about your plans today than you did when I
graduated.
Q:
A:
What is the biggest obstacle you
have encountered in your career?
People in general are fabulous and I've worked
with some terrific people, but every now and then
people come along that you can't work well with and
when that happens you need to make a change. You'll
deal with a lot of different people over your career,
and you will learn a lot from all of them.
032-033 80336-2.indd 32
Q:
A:
What do you like most about
working for Tim Hortons?
I would start with the brand. I think it is
important to be proud of where you work and Tim
Hortons is a defining part of our culture, it's such
an iconic brand and so easy to be proud of. I think
it would be difficult to work at a company that
when you told people where you work they didn't
have nice things to say. We also have great people
working within this organization and there is great
passion within the company. On top of that I'm
not stuck in an office all the time, there is travel
involved and it's great to get out of the office and
really stay in touch with the company, it really
helps you stay sharp.
4/17/2013 4:55:30 PM
Q:
How does Tim Hortons go about
attracting and retaining such great
people within the organization?
A:
Q:
Do you see Tim Hortons having the
same dominance that it has in Canada in
other markets such as the United States
and the Middle East?
A:
At the corporate level the brand is really what
attracts people, they are interested and curious about
the brand and want to work for us. But at the same
time we need to support that with being a great
employer. Our culture is interesting because it's
difficult to break into, you have to be patient but once
you're accepted and comfortable you never want to
leave. It is a very familial type of culture. On the
restaurant side it's tougher. It's very competitive, if
you're afraid of hard work you're not going to come
work for us, so we have that disadvantage to start
with but there are people who really enjoy that type
of work, so the challenge is figuring out how to
attract the right type of people. It is difficult to attract
and hire, so if you can reduce your turnover your life
will be that much easier.
Q:
I don't see any reason why not. We were not an
overnight success in Canada, those first 26 years in
Canada we were pretty run of the mill and now, years
later, we are dominant. If people are willing to be
patient I think we can accomplish similar things in
other markets. I think it's harder to be patient than it
was years ago, but that patience will be critical. We
also need to determine how the brand needs to modify
itself to fit into those markets. Given time we should do
well.
Q:
A:
Are there issues with keeping the Tim
Hortons brand aligned because it is a
franchise?
A:
Our franchise system is great and our franchisees
are great. The challenge is that we have so many
franchisees (over 1200). The mark of a great brand is
that it consistently delivers on the brand promise, you
can have a great brand promise, but if you don't
deliver on that promise at the point of purchase,
people will stop listening. With 1200 people, getting
that consistency is a challenge. It really comes down
to a couple key points: you have to choose the right
franchisees, and you have to provide support. We are
right there with our franchisees, which means we can
provide coaching and training in order to help
everyone along the way. One of our trade marks is
that guests can visit us anywhere and they are
confident in the product they will get, they don't
really have to worry. If we are able to take away that
worry that's terrific.
How is your marketing different in
places like the U.S., as compared to the
emotional advertising we see here?
In Canada, people know who we are, so we don't
have to spend a lot of that 30 seconds telling people
what we are all about, whereas in the U.S. you need
to call out what we are because people don't
necessarily know what a Tim Hortons is when they
see it. We've had to be more prescriptive in terms of
what the brand is.
Q:
A:
How does Tim Hortons address
sustainability in their practices?
We have a whole sustainability program but one
of the elements that we are quite proud of is our
coffee partnership program; we work with farmers
in Guatemala, Honduras, Brazil and Columbia to
improve their capability and their practices so that
they can improve the yield and quality of their
product and in turn they can then charge more for
their product. We also work in their communities to
help improve the community and schools.
33
032-033 80336-2.indd 33
4/17/2013 4:55:30 PM
How to
Launch a
Global Career
Written by: Carly Vandergriendt
Carly Vandergriendt
A
After scouring the internet for internship opportunities
abroad, I stumbled upon AIESEC. It seemed a lot more
credible than most of the work abroad organizations out
bout a year and a half ago, I found myself at one of
there and I liked that it was a non-profit run by students
those inevitable forks in the long and winding road of life. I
from all around the world. I signed up online and soon
was asking myself an open-ended question, the same one
after I was contacted by my local chapter. Still somewhat
that every student asks when faced with the harsh reality of
hesitant that they were all they claimed to be, I paid my
being thrust into the real world after university: what am I
membership fees and attended a few meetings, eager to
going to do with my life? I was on the cusp of graduation
get started with the exchange process.
and instead of thinking about submitting my thesis paper
Looking back on it now, it sort of seems too good to
or writing my final exam, my mind had jumped to that next
be true. When I passed the review board and got access
step.
to their database of internships, there were thousands of
Following some stressful episodes of hair-pulling and
opportunities to choose from. From that point on, it was
soul-searching sessions over coffee with a mentor or two,
simple. After interviews with companies in Russia and
brick-by-brick I started to tear down the wall that I had put
Egypt, I found a blogging and copywriting internship in
up around my actual dream, which had always been to
Jaipur, India that seemed like the perfect fit for me. I had
write.
034-035 80336-1.indd 34
2/25/2013 10:48:57 AM
an interview and not long after I was given the job offer, I
made the decision to move to India for a year.
Now that that year is over, I can't believe how much I've
gained. Although I had no idea of what I was getting myself
into, I can now say successfully that I have launched my
own global career. So, here's my advice for you if you're
looking to do the same.
You know that thing you've always
wanted to do?
Go for it.
Writing scared me for as long as it enticed me. It still
feels strange when people ask me what I do and I say, "I'm a
writer," because I never believed that I could make a career
out of my childhood hobby. My internship made me realize
that I could definitely make a career out of it and that the
ability to put words on paper somewhat eloquently is in
fact, a much sought-after skill. I couldn't be happier that I
did an about-face on the path that I was on and chose this
one. Even if you're not sure what you want to do, trying
out different options now when you're young is much
easier than upheaving your life in ten years time. It pays to
find something that you love to do, that you will love to do
for the rest of your life.
Exposure and connections
can't hurt.
The world is seemingly getting smaller and smaller, now
that communication between people across the globe is
instantaneous. Take it from me I was a Canadian, working
in India, for a company that had clients in the United States
and Europe. The exposure I gained and the connections I
made during my internship opened the door to
opportunities that I never would have had otherwise. I
couldn't have guessed that in India, my skills as a nativeEnglish copywriter would be so highly in demand. As a
result, I had opportunities literally placed in my lap that I
would have had to fight for in Canada. The easiest way to
get ahead today is to get some global exposure.
034-035 80336-1.indd 35
Take an active approach.
It pays to investigate your options thoroughly. When I
was in the process of applying for internships, I found a
three month one in Sochi, Russia that would give me the
writing experience I was looking for. I applied, had an
interview, and after giving them some samples of my writing,
they chose another candidate. I felt devastated, not only
because I had put a lot of time and energy into the
application, but also because I was running out of time
trying to plan out the upcoming months. I wondered if I
would find another internship that fit the criteria I was
looking for. Sometimes, it's hard to wait around when the
cards don't fall into place the way you think they should, but
they usually do in the end. Take an active approach to
making what you want a reality and most of the time, you
won't be let down.
Hard work pays off.
India wasn't always the easiest place to live - being there
for a year had its ups and downs. My job also proved a
struggle at times, especially when I was asked to write about
off-the-wall stuff. There were times when I wanted to quit
and go home, but I didn't. Working hard and sticking with
your original goals is proof that you can do anything you
want if you put your mind to it.
Freedom is the greatest
benefit.
Doing an internship half-way across the globe made it
possible for me to see that I can have freedom and still have
a job. That is, I always believed that having a career meant
being tied down in one place and missing out on amazing
life experiences like travel. So instead, I chose an
opportunity that would give me the freedom to explore
other places while gaining work experience. Once I realized
that my vision of the ideal career experience was possible, I
wasn't afraid to keep pursuing it through freelance work. I
realized I could have everything I wanted, and my global
35
internship made it all possible.
2/25/2013 10:48:57 AM
Tips the Trade
of
Firing a guest.
A guest is always right. Until they're not. There will come a time in
everyone's work experience where you have to fire a guest. Now this is not
something to be done lightly, as a bad review is often shared more then a
good review. However when a guest has begun to cost you more then
they're worth or has begun to ruin other guest's experience you have to fire
them to protect the business. It's the same as when firing an employee, you
should have steps in place, a progressive plan of discipline, and no one
should be surprised when it happens.
Think of how your reaction will be
perceived.
In the hospitality industry we see somethings we'd rather not. But one
important thing we all should do before starting our first job is to think of
how you will react. Whether it's during a fire alarm, dealing with an irate
guest, a confusing reservation, or a regular bringing in someone who's not
his wife, we need to control our reactions and not show signs of
uncertainty, judgment, or panic.
Know your end goal and know how to get
there.
We all have an idea of what our end game career trajectory is. But do
we all have a plan of how to get there? Well, we should. Having a plan
now and having a plan after you graduate can be the difference between
reaching your dream job 3 years earlier. In the hospitality industry we're
fortunate because any experience is good experience so it's hard to work the
wrong position. However there are definitely certain paths that will get you
to your dream job faster and will give you more relevant skills to help you
progress.
Have more than one path.
With this said, don't set your path in stone. It will lead to major upsets.
You won't always get that promotion you were counting on, or even land
the entry level job you had hoped for so it's important to recognize that all
experience is good experience and to be able to adjust and see the other
paths available to you. There's never only one path to a given job.
Thomas Beckett
036-037 80336-1.indd 36
2/25/2013 10:50:21 AM
Never burn a bridge.
In our industry we have nothing more valuable then connections. Our industry, despite its size, is very tight
knit, especially if you plan to work in the same city. Know how to make connections, know how to maintain
relationships, and know how to leave on a good note.
Know how to get hired. Know your company. Know your contract.
You rarely get hired with a resume. It takes knowledge of the position, the company, and experience. Never
submit your resume online! (Unless you absolutely must!) If possible take your résumé into human resources,
make a connection, don't start off by saying you really, really, really want a job, and you know you're the best and
they need to hire you quickly before someone else does. Just go in, say hello, talk with them, find out their name,
maybe a business card, give them your resume, be professional and then follow up in a day or two. When you get
hired, be prepared to negotiate your contract, know what you want, and know what you need.
Understand what a subordinate is, understand what a boss is.
Too often we hear that a good boss is a friend, works along side you and will help you whenever you need it.
While that's the definition a lot of people teach us, you need to realize many in our industry didn't get the
education we're receiving. And more importantly it's just not realistic. Your boss is your boss. They don't have
the same job title as you for a reason. They have a different job, and it's not to be at your beck and call. They
need to discipline, they have work to do and they can't always be helping out with everything. That is your job.
Special thanks to Justin Taillon for being the inspiration for the content of the article, his insight and experience,
as well as some long Tuesday night lectures were very much helpful in the creation of this article! The views
expressed in this article do not necessarily reflect the views of the Hornblower, the Author or Justin Taillon. 37
036-037 80336-1.indd 37
2/25/2013 10:50:22 AM
Where
are
You Going
for Lunch?
Andria Baxter
PJ's Restaurant in the Atrium is a staple in every
HTMer's daily life. Not only does PJ's offer the most
economical lunch options, it also provides students
with a place to meet friends, create memories and
enjoy great food.
As many already know, PJ's Restaurant in the Atrium
is a student-run restaurant. The students who participate
are enrolled in HTM*3090, the Restaurant Operations
course and are expected to run the daily functions of
the restaurant, while creating special menu items that
go alongside the theme for their day. Ironically, the
most common thing you will hear HTM students
saying is "Will you make a reso for my restaurant?"
Last year, in partnership with UGSRP (University of
Guelph Sustainable Restaurant Project), a few items
were added to the student curriculum in order to raise
awareness of issues in foodservice regarding
sustainability. Professors Mike Von Massow and
Bruce McAdams discussed the importance of using
an approach that incorporated the concept of the 3
Pillars of Sustainability. This concept was introduced
in order to provide a well-rounded learning experience
for the students. With the first pillar being economical,
students were required to determine the cost of running
the restaurant for a day, taking their daily specials into
consideration. The costing and purchasing component
however, has been a long-standing course requirement
of HTM*3090.
038-039 80336-2.indd 38
The newly added second pillar, being of social nature, involved
PJ's deciding to complete nutritional analysis on all menu items
and including the details on the physical menus for guests to see.
A large issue that is affecting our society today is the lack of
awareness regarding health and nutrition. Here, students had to
use the computer software system, ESHA, to generate the
nutritional information for their specific daily specials. This pillar
was put into place in order to help guests make informed dining
decisions while at PJ's.
And finally the third pillar, being focused on environmental
impacts, had students completing an LCA (life cycle analysis) on
an ingredient used in their daily specials. This exercise prompted
the students to look further into where our food comes from and
what environmental impacts are caused by how the food is
sourced.
Another factor affecting the environmental sustainability of the
restaurant industry is food waste. Last year, UGSRP conducted a
study in PJ's measuring the daily waste generated from the
restaurant and comparing it to the weight of each plate prior to
being served. This provided an excellent learning opportunity for
both students and the industry, as this is a real-life issue that we
face today. Over the past year, there have been many positive
changes happening within the restaurant walls. These changes
have been tangible and intangible, ranging from the new carpet,
tables and chairs to the type of milk used in our morning coffee!
4/17/2013 4:55:25 PM
During the late summer it was decided to take advantage of the
abundance of local produce that the area has to offer. PJ's took the
leap into the world of home canning, bought a pressure canner (or
three) along with a truckload of mason jars and got to work. The
result of this crazy endeavor was having local produce to use year
round. Many of the ingredients used were sourced from the GCUOF
(Guelph Center for Urban Organic Farming), which is located right
on campus. The items produced included pickles, beans, garlic
scapes, beets, and much more!
?
All of these items can be
found on the Ploughmans
Platter, this year's iconic
menu item at PJ's.
On top of being recognized as 'one of Canada's
Greenest Restaurants' by LEAF this past spring, PJ's
has also been listed as one of the top 10 Diners Choice
Winners on OpenTable for both Great Lunch
Restaurants near Toronto and also for Most Booked
Restaurants in Southern Ontario. However, most
importantly PJ's is recognized as the weekly lunchtime
favourite for HTM faculty and students, alongside
many other U of G students and Guelph community
members. Also, it is important to note that PJ's puts
on fine dining dinners every Thursday night in the
winter semester, providing diners with the best value
for your money in town! Diners will line up to pay
$28 for a 4-course meal in an elegant fine dining
atmosphere. You wouldn't believe that PJ's is the
same restaurant from day to night.
Oh and of course, we cannot forget
about the tomatoes! As the focus
of an independent study course,
4th Year HTM students Madison
Hurst and Andria Baxter used PJ's
kitchen for a canning project of
their own. Little did they know
what they were getting themselves
in to...500lbs of tomatoes later and
PJ's had over 200 cans of local
tomatoes that would be used in the
restaurant all year long.
The milkman is back literally! As of November 6th, 2012, only
organic dairy has been used in PJ's. These organic dairy products
are sourced from Hewitt's Dairy, located in Haldimand County,
Ontario. Going back to the old fashioned packaging, Hewitt's uses
glass containers to deliver their dairy products, which can then be
washed, returned and reused. This is just one of the many initiatives
that has been incorporated to increase the sustainability of PJ's. For
more information on Hewitt's Dairy, please visit www.hewittsdairy.
com .
Again, in partnership with UGSRP, PJ's has recently been accredited
with Level 2 Certification from LEAF (Leaders in Environmentally
Accountable Foodservice). As a non-profit third-party organization,
LEAF conducts environmental audits and offers restaurants and
other food service facilities with certification for adhering to the
strict environmental criteria. The main purpose behind LEAF is to
aide restaurants in reducing their environmental impact, while
making it easy for diners to identify green restaurants. For more
information please visit www.leafme.ca .
038-039 80336-2.indd 39
Whether it be the new carpet or tables and chairs,
the great value, nutritional information, local food
or sustainable practices that interests you, make a
reservation today by visiting www.uoguelph.ca/pjs/
reservations
So, next time your classmates ask you where you
are going for lunch, the answer will be simple: "PJ's
of course!"
Photo credits:
PJ's Restaurant in the Atrium
& Patricia Bright
39
4/17/2013 4:55:27 PM
The Next Big Step
Katie Stephens-Wells
As I began to contemplate my own next big step in life, I sat down with Professor Murray to find
out how he began his hospitality career, what lead him to teaching and what's next for him as
he leaves his teaching career behind and begins the next phase of his life - retirement.
From the Beginning
Born and raised in Toronto, Professor Murray is the
youngest of four children. As a teen Professor Murray
was an avid golfer and fresh water scuba diver, which
piqued his interest in becoming a marine biologist. That
was the field he originally came to Guelph to study in
1970, with dreams of becoming the next Jacques
Cousteau. However, calculus got in the way, and he
failed the first year of the program. Undaunted, Professor
Murray drew on his love of cooking and decided to
transfer into the Hotel and Food Administration program.
When I spoke with Professor Murray, he explained that
he is not embarrassed to share with his students that
he failed his first year of university: "There is life after
failure, that's why I tell students."
As he began the HAFA program, a career in hospitality
began as well. Professor Murray decided to apply to join
the Canadian Armed Forces shortly after beginning the
040-041 80336-1.indd 40
HAFA program. Following naval training, he was
reclassified to Food Services Officer and at one point in
Cornwallis, Nova Scotia he prepared daily meals for
1500 recruits.
From there, Professor Murray moved into hospital
food service, but subsequently decided that further
schooling was really what he needed. He had noticed
that more and more people he met at industry conferences
had additional degrees and decided to go back to Guelph
to complete a Master of Science degree in Marketing
and Consumer Studies. During his second stint at Guelph
he was offered a teaching position, which he accepted
after completing his degree. Professor Murray began
teaching full time at the University of Guelph in 1985.
Being a Professor
After 27 years as a professor at the University of
Guelph, Professor Murray is now closing this chapter
of his life and stepping out into the world of
2/25/2013 10:51:45 AM
Defining Success
Whether in terms of money, title or happiness, we all have
our own definitions of what success means. How does Professor
Murray define success? "Enjoying what you do." He believes
you need to make enough money to relieve certain stressors
in your life, enough to take care of yourself and support your
children, and beyond that you should aim to enjoy going to
work everyday. Hopefully we will all be so lucky as to find a
career we enjoy as much as Professor Murray has enjoyed his
teaching career.
"Be good at what you
do and you'll get to
where you need to be."
Photo courtesy of Martin Schwalbe
retirement. As Professor Murry explained: he never planned to
become a professor, it was something that just happened.
Professor Murray says that looking back on it now, it is the
luckiest thing that ever happened to him.
Upon learning that Professor Murray had taught 16 different
courses during his time here at Guelph I had to know which
he liked best. He explained: "Having taught so many courses...
what I really liked was the variety." He went on to say he had
been looking forward to teaching Introduction to Hospitality
and Tourism, because it had been taught to him in his first
year by George Bedell (founding Director of the School of Hotel
and Food Administration, and the man who took a chance on
Professor Murray by letting him into the program in 1971).
Ultimately, Facilities Design turned out to be his favorite class
to teach.
Advice to Graduating Students
Nearing graduation myself, I wanted to know what advice
Professor Murray had for graduates of the HAFA and Tourism
Management programs. His advice is not to be in a hurry; "Be
good at what you do and you'll get to where you need to be."
Professor Murray suggested that, for those having to choose
between a job that will offer more money and one that will offer
good training, he would recommend taking the one with training.
Good training is truly valuable according to Professor Murray.
He advised against just focusing on moving up the ladder and
making more money. "It's the experiences that will enrich your
life." Most important, he notes, is finding a job that you're
happy in, that is the real goal. Interestingly, Professor Murray
does not believe that it is necessarily your actual knowledge
that causes an employer to hire you; they hire you because
they know you are capable of learning.
What's Next?
Although Professor Murray has no major plans for the
early days of his retirement, he is looking forward to
travelling in his new trailer with his favorite companion: his
German Shepherd, Trinity, given to him by his sister.
In January of this year, at his retirement party, Professor
Murray was awarded he honour of Associate Professor
Emeritus. Congratulations Professor Murray on a great
career and all the best to you in your retirement!
040-041 80336-1.indd 41
3 things you probably didn't
know about Professor Iain
Murray until now:
1) His first job was at a Mom and
Pop style grocery store
making pizzas.
2) He has no satellite or cable
in his house.
3) By 2011 he had travelled to every
province within Canada, and the
Yukon Territory (just Nunavut and the
Northwest Territories to go).
2/25/2013 10:51:47 AM
Hob Nob
Orientation
Sustainable Restaurant Panel
HTM Awards Ceremony
Think Pink
042-043 80336-2.indd 42
Executive in Residence:
Roland Walton
International Hotel Motel Show
4/18/2013 9:43:12 AM
Pumpkin Sales
YEAR IN
REVIEW
What a year! Five years ago when I first entered
the School of Hospitality and Tourism
Management, I hadn't fully realized what is so
unique and special about our program. After
performing Souljah Boy in front of all of you in first
year for HTMSA elections, it became clear to me
how special our program is, and more importantly
why; our people. I believe that I speak for all of us
when I say, that it has been an honour to learn from,
be supported by, and build relationships with one
another during our time at the University of Guelph.
On behalf of the HTMSA, I just want to sincerely
thank our faculty, staff and students for the
unconditional love and support that we received this
past year. HTMSA was able to raise over $3000 for
the Canadian Breast Cancer Foundation at Think
Pink, and an additional $2000 was raised for
HTMSA at our Live Auction, hosted by our Interim
Director, Joe Barth!
New York City
sidence:
Job Expo
Despite the unfavourable weather conditions of
Hurricane Sandy in November, our NYC trip was
still another fabulous experience for our students! In
addition, our students had opportunities to gain
valuable experience with: the field course in Costa
Rica, Garden2Table, Young Hoteliers Summit, and
the University of Guelph Sustainable Restaurant
Project. We've learned so much this past year, and
more importantly have given back and had fun
while doing it!
Moving forward, I hope that we will be able to
continue to grow as a family and learn from each
other as we have throughout our time at the school.
It has truly been a privilege and honour for me to
serve as President of the HTMSA, and I am
sincerely grateful to have spent my time at Guelph
with you all! I look forward to coming back as an
alumnus next year and catching up with all of you!
Graduation Formal
042-043 80336-2.indd 43
Thank you again and see you very soon.
Esther Yu
4/18/2013 9:43:14 AM
A Career
Investment
Written by: Stephanie Keeping.
On Communication Inc.
Photo Courtesy of
Martin Schwalbe
For one University of Guelph alumnus, earning his MBA was the investment he needed
to catapult his career.
At the age of 16, Vito Curalli knew exactly what he
wanted to do with the rest of his life. Unlike many of his
high school friends, who had no idea what their future
might hold, Vito was focused and determined, knowing
that his dream job was to work in the tourism and
hospitality industry.
A family trip that summer put his whole future in
perspective. Together with his parents, he vacationed in
Venezuela. A relative owned a hotel property there and
during the trip Vito fell in love. He was captivated by the
excitement and pace of the industry as well as the fact
that everyone from the hotel workers to the guests seemed
so incredibly happy.
When Vito, who was born and raised in Toronto, went
back to high school in the fall, he told his guidance
counsellor of his goal to work in tourism and hospitality.
And, with that, the wheels were set in motion for a
rewarding career working for some of the most
recognizable brands in the industry.
Following his guidance counsellor's advice, Vito
pursued a Bachelor of Commerce in Tourism and
Hospitality from Toronto's Ryerson University. As part of
044-045 80336-1.indd 44
his undergraduate studies, he was required to work in the
industry. His first job was driving a shuttle bus on weekends
for a hotel located in Mississauga near Pearson
International Airport. He worked hard and learned a lot
using the opportunity to soak up everything he could
learn about the industry and how he could create a
successful career within it.
The job as a shuttle bus driver taught him a lot of critical
lessons about customer service and the importance of
truly listening.
"They're lessons I still use today when our travel clients
have a concern and turn to me or a member of my team
to solve their issues," he says.
Even more importantly though, his job as a shuttle
bus driver confirmed for Vito that he could have a career
that he loved working in the industry that he loved. After
earning his undergraduate degree, Vito began rising in
the ranks, moving into management and taking on
increasing levels of responsibility.
Taking His Career to the Next Level
In 2007, almost a decade after he had completed his
undergraduate degree and first entered the workforce,
2/25/2013 1:52:16 PM
t
Vito felt he was beginning to plateau from a professional
standpoint and he wanted a change.
I'd reached a point where I needed something to catapult
my career to the next level and I felt getting my MBA would
have the biggest impact, he says.
Vito explored the options available to him at universities
across the country. But it was the University of Guelph
MBA that really got his attention. Upon admission,
participants choose to concentrate their studies in one of
two broad industry groups: Food and Agribusiness
Management or Hospitality and Tourism Management.
Offered through the universitys College of Management
and Economics, it is the only MBA in the country that
focuses on hospitality and tourism as a core component of
its curriculum. Participants come to the program with a
professional background in tourism and hospitality so that
they can engage in discussions about industry-related
management issues.
The program itself offers a unique combination of core
courses that build key managerial skills as well as specialized
courses that allow participants to apply concepts and skills
to management situations in their industry group. The
industry-specific courses include those that look at
marketing and revenue maximization strategies, explore
the strategies for defining and improving quality, and crisis
and risk management strategies needed for the industry.
The University of Guelph's approach offers an opportunity
to look at tourism and hospitality management from a high
level, strategic perspective. And it was exactly what Vito
needed to help him enter the executive ranks.
The Guelph Experience
The MBA is designed for up-and-coming professionals
who want to enhance their credentials without disrupting
their careers. And certainly that was Vito's experience as
well. During the time he spent earning his MBA, he was
also working full-time as a regional marketing director for
a large hotel chain.
"The ongoing balance between career and school
certainly tests your management skills, but it was worth it
in the end," he adds, "As I gained new knowledge and skills
during my studies, I was able to put them into action in
my career immediately."
At University of Guelph's MBA, participants are offered
the choice of two delivery methods: a full-time, on-campus
option that allows the program to be completed within 13
months, or an interactive online experience.
Vito selected the online option as leading-edge
technologies are integrated into the delivery so that students
like him have the flexibility to study at home, at work or
while travelling the world.
The innovative format created a highly interactive,
engaging and supporting environment in which to learn.
044-045 80336-1.indd 45
Vito was able to log onto his courses website at any time of
the day or night as course timelines, materials and
instructions were always available. An asynchronous
computer conference system allowed him to read and post
messages without having to be logged in at the same time
as his peers.
It was very easy to log on and work through all of the
programs and download all of the information, says Vito.
Because I travel quite a bit, it allowed me to manage my
coursework as well as my day-to-day career. It worked out
very well.
Enhancing Management Competencies
Vito also experienced first-hand one of the advantages
of Guelph's MBA approach. The program believes in helping
its participants gain insights into their own strengths and
weaknesses so that they can develop their management
abilities.
"The MBA truly helped me with people and project
management," says Vito. "They were areas that I was
struggling with prior to the program. But many of the courses
and group discussions focused on both and, as a result, I
now have these two key management competencies."
He also saw tremendous benefits from the time spent
on campus in Guelph. While the University uses technology
to deliver its MBA program, participants are still required
to be on campus for three brief periods. It allowed for more
in-depth classroom sessions and an opportunity to network
with and learn from his peers.
Vito still remembers the first day he stepped back inside
a classroom for the first time in about 10 years.
"The on-campus opportunities were absolutely one of
the highlights of the program," he says. "The time spent
together with other professionals in a relaxed, casual setting
created a great environment to learn and enjoy the program.
It is a great memory."
And, certainly, the program gave him the career trajectory
he was looking for as well. Today Vito is Executive Director
of Canada, Latin America & International for Hilton
Worldwide.
In this role, he oversees a group of international sales
offices for Hilton Worldwide across the Americas. His
25-person team is responsible for global accounts on behalf
of 3,800 hotels, in 83 countries, across 10 brands. They
represent some of the most recognized hotel names in the
industry including the Hilton, Waldorf Astoria, Doubletree,
Embassy Suites, and Hampton. For both corporate and
leisure travel, they work with a global base of clients including
travel agents, meeting planners, and travel managers for
large companies.
"The MBA program was very beneficial in helping build
my career from that point onwards," says Vito. "It was an
investment in myself that has truly paid off."
45
2/25/2013 10:52:28 AM
How to Survive
After Graduation
Life Post-Convocation According to Guelph Alumni
Darcy MacDonell
MA '10, HAFA '02
Owner/Operator, Farmhouse Tavern
ACCOMPLISHMENTS
-Top 30 Under 30 Recipient '06
-GM, La Societe
-Professor, Niagara College
-Hospitality & Culinary Art Faculty, George
Brown College
-Director of Business Development, Sharma
Leadership International
-GM, Oliver & Bonacini Restaurants
046-047 80336-1.indd 46
Brendan St.Jacques
BComm '06
National Sales Manager, Delta Hotels
& Resorts
ACCOMPLISHMENTS
-MPI Programs & Education Committee
Member
-Sales Manager, Hotel Indigo
-Prospecting Sales Manager, Radisson Hotel
Toronto Harbourfront
Stephen Duke
MBA '08
Entrepreneur
ACCOMPLISHMENTS
-Developer, Wyndansea Oceanfront Golf
Resort
- Co-Founder, George Mobile
-VP Business Development, Marine Drive
Properties Ltd.
-VP Business Development, Franchiselink
-Managing Director, ROOTS Lodge
-Founder, CEO, Mondo Motion Picture
Catering
2/25/2013 10:54:14 AM
Y
ou have studied all you can for four
years, you have written papers, mid terms,
and exams. You have successfully
graduated from university. Now what? The
good news is it's not all bad. Learn from
three University of Guelph alumni as I asked
them how to survive after you graduate.
Q: What was the most important thing you
learned from your undergrad?
SD: I didn't really know anything and I was only at the
"Expect to make lots of
mistakes. Expect to not
know all the answers.
Expect to run into lots of
mini crises. You will
survive."
-Darcy MacDonell
beginning of a journey.
DM: Get involved and network.
Q: What were the first steps you took to find a
job after graduation?
BSJ: I quickly figured out that finding a full time job is a
full time job! I knew it was important to get my foot in
the door. I spent a lot of time researching different
positions online; going directly to hotel websites and
Hcareers.ca were excellent places to start. I also had my
hands on a Meeting Professionals International (MPI)
members guide so I started reaching out to industry
professionals for advice.
SD: I got out of town. I think it was a big factor for my
self-discovery to leave the GTA. I went to Chateau
Lake Louise where I hunkered down on my culinary skills
all day and bartended at night. I would do any job that
came along. It taught me what I wanted to do and
what I didn't want to do in life. If I had stayed closer to
my friends and network, I would have relied too much on
their influence, good or bad.
Q: What should graduates expect when finished
school? What did or did not meet your
expectations upon graduation?
DM: Expect to make lots of mistakes. Expect to not
know all the answers. Expect to run into lots of mini crises.
You will survive.
046-047 80336-1.indd 47
SD: I found a wall of disappointment around many
hospitality career paths. At the time in the GTA, there
were lots of Lifers clogging up the career ladder. I looked
at this negatively as though I could never get past them. I
had ambitions which in hindsight, I would say was a missed
opportunity to stand out and get myself promoted. I just
didn't realize it at the time.
Q: Would you do anything differently if you could
re-do your undergrad?
BSJ: I would value the time in school with my friends more.
It's a lot different once you start full time work. The benefits
of working full time are fantastic, but the stress is a lot
higher than during school. I would also have worked in the
hospitality industry more during my undergrad. I think I
would be even further ahead today if I had.
SD: I would have traveled for at least part of it. I think
exposure to other cultures is very important and there are
so many global opportunities in hospitality. Being flexible,
adaptive, and diplomatic are key attributes for executive
advancement. You need to start getting that on your CV
and there are some great exchange opportunities to study
abroad as part of your curriculum.
47
2/25/2013 10:54:14 AM
Q: I think a lot of students are looking to obtain a high
salary after graduation, what are the realities of the
hospitality industry?
DM: Eventually it is achievable. You have to deliver results
before they deliver the money. Just like any other industry.
Those worth the money, make the money. Never take a
job for the money. Take a job to work with and learn from
your direct supervisor or boss.
BSJ: If you put in the time and make a commitment to be
the best, you will be rewarded. However, it is an industry
that pays for work experience.
Q: What do you enjoy most about being
employed full-time?
DM: I'm employed full-time in my own business, so I like
the freedom & flexibility.
BSJ: I find life is a big puzzle now, you try different pieces
sometimes they fit and other times they don't. You can see
the picture, the outcome, and how it all fits together, but
enjoy the challenge of getting there.
Q: What do you miss most about University?
SD: University may be the only time/place when/where
you can think about, discuss, and iterate on ideas. And, I
could say, it's a great place to go back to for these
reasons. Never stop expanding your brain.
DM: I miss the new semesters and different classes. I love
new things
"If I had stayed closer to
my friends and network, I
would have relied too
much on their influence,
good or bad."
-Stephen Duke
048-049 80336-1.indd 48
Q: Future plans?
DM: I'd like to open a second restaurant and I want to
write a book soon.
BSJ: I really enjoy my National Sales position with Delta
Hotels & Resorts and know that the Sales Department is
the engine generating growth in a company. I feel my
talents could be put to use growing a hotel company in
a franchise sales position. I'm also looking forward to
starting my MBA in the near future.
SD: Continue to work with my spouse/partner/developer
on the Wyndansea Oceanfront Golf Resort development
and I am working on a new startup tech company
building the YELP KILLER application.
Q: Best advice to undergrad students today?
DM: Work Hard/Play Hard. Hard work makes things
easier. Don't hide away in group or team work avoiding
things you don't like doing. That's not the real world. Your
boss won't say, "Hey grab a bunch of friends and do a
strategic plan or competitive analysis or annual budget,
- be sure to just do the parts you like, avoid the stuff
you're not good at."
BSJ: Always remember the real bottom line, we are in
the hospitality industry, you must be genuinely interested
in promoting customer service and making sure every
guest you interact with is treated like family. If you can
remember this you will succeed!
SD: Stay in school or travel and do every menial job
you get like it matters because it does.
2/25/2013 10:55:10 AM
Walking into a room filled with industry
professionals can be a touting experience
for any seasoned professional. When you
meet people, whether you're at a
networking event or just standing in line
at the supermarket, ask questions about
who they are, what they do and what
they're interested in.
Ask Questions
Asking questions accomplishes several
important goals. It signals to the person
you're speaking with that you are
interested in them. People are
automatically drawn to those who are
interested in them. They'll like you and
remember you. Asking questions also
helps you learn more about this new
person. It puts you in a position to help
them out and to maybe gain a new
associate or friend.
Focus on What You Contribute
The goal of networking isn't just to make
connections that have the potential to
help you. In fact, if you approach it that
way, you may not get the results you
desire. Instead, focus on how you can
help others. That's the real key to making
an impression and making good
connections. When speaking to people,
listen to them. Actually listen to what
they're saying. If you're distracted or
trying to think about what you're going
to say next, you'll lose some of the value
of the connection.
Industry Events
If you're looking for a new job, hit the
circuit of industry events every week,
asking people you meet about the kind
of jobs that are available.
048-049 80336-1.indd 49
Be cautious: If you pursue networking
opportunities purely for the job
prospects, your contacts will figure you
out. You will leave them feeling used,
and they will be less likely to recommend
you if any opportunities arise
If You're Looking for a Job, Don't
Ask for it, Work for it.
Do some research into what your contact
does both in and out of work and find
ways that you can contribute your time
or support. Perhaps you could volunteer
your expertise in social media for the
big convention she's heading up, or
offer your accounting knowledge for
her non-profit. Provide some opportunity
for contacts to see you in a working
light, and you'll be that much closer to
a good referral.
Your elevator pitch is your thirtysecond "Hello, I'm awesome...this
is why" speech.
In other words, have an answer ready
when people ask. However, this is not
a job interview! Don't treat it like one.
It's very easy to put someone off when
they feel you are only talking to them
because they may have a job available
for you. Don't use them. Know them
first, build the relationship and the
natural succession will be "Hey they
would be a good fit with our team." Be
awesome without being arrogant.
Always Have a Contact Card on You
Whether its a business card, a Vcard
or "bump" card, have something
available to help forge that
connection.
Using technology is a great way to get
information, but not everyone wants to
add you to their phone contact list,
respect it. Make them want to put you
in their contact list, build that relationship
and ultimately follow up.
Have a goal or objective.
When attending networking events,
spend some time researching who might
be there and what they offer and need.
You then put yourself in a position to
make a more powerful and potentially
lasting impression.
Closing
There comes a time in every conversation
when it's time to bring it to a close. Learn
to recognize this point and be ready for
it. Recognize there may be other
opportunities and make yourself
available to them.
Patience
Finally, you need to be patient and not
expect immediate results from the
networking events that you attend. If
you're on the executive or committees
of the professional associations you
belong to, if you are on the board of at
least one non-profit or charitable
association in your community and
your motive for networking is not selfserving, you will have your share of
success. Staying active at events where
people can benefit from your expertise
will keep you on the radar screens of the
people you need to connect with.
49
2/25/2013 10:55:10 AM
Class Of 2013
Samantha Altorio
Kaitlyn Bowley
Stephanie Cirringione
Elizabeth Eftaxias
Stacey Hunter
050-051 80336-2.indd 50
Tiegan Armstrong
Jaclyn Brag
Allison Clarke
Holly Fournier
Madison Hurst
Emily Au
Gabriella Capobianco
Stephanie Cook
Aimee Fowler
Samantha Jackson
Lindsay Barron
Samantha Cawley
John Crough
Benn Froggett
Shauna Jaskot
4/18/2013 3:57:51 PM
Andria Baxter
Duncan Chiu
Dannielle Curley
Yuwen Fu
Emma Johnston
050-051 80336-2.indd 51
Courtney Bennington
Lianne Chrisman
Christina Dafoe
Karen Gurton
Karina Johnston
Kristen Bird
Terrance Chun
Stephanie Davies
Lynn Ha
Rianne Kamula
Class Of 2013
Cawley
Nicole Church
Taylor Docherty
Jessia Hsieh
Farrah Kay
4/18/2013 3:57:54 PM
Class Of 2013
Kristen Kirby
Colin Lo
Jessica Nice
Katie Stephens-Wells
Caeleigh Warren
052-053 80336-2.indd 52
Koung Lee
Kirsten Mak
Emily Ronzio
Susan Tran
Jamie Knoepfli
I-Han Lo
Emily Poisson
Emilie Stewart
Sarah Watkins
Rebeccaa Lafferty
Benjamin Lo
Samantha Rentz
Yushan Ting
Molly Williams
CON G
4/18/2013 3:57:31 PM
Patrick Li
Terri McKersi
Sadhvi Sehgal
Meaghan Turner
Xingyao Ling
Rhonda Moon
Gillian Shomphe
Yijie Wang
Class Of 2013
Jeannine Leutenegger
Laura McCracken
Mark Salla
Dan Troisi
Joanne Le Xin Liu
Julianna Morin
Sophia So
Shannon Ward
N GRATULATIONS!
052-053 80336-2.indd 53
4/18/2013 3:57:29 PM
Class Of 2013
Teresa Wong Ken
Jong Sun Baclk
Meherzad Bakht
Dean Banasco
Alexandra Benes
Alexander Benjamin
Michael Campbell
Monica Carbonella
Po-Ting Chen
Winnie Cheung
Daniel Chin
Yoonjung Choi
Andrew Conlon
Domenis Conte
Joey Yeung
Liliane Wong
Kelsey Zardo
Tong Wu
Karley Zimak
Curtis Courtemanche
Scott Daly
Lana Daniell
Laura Dawson
Adam Elias
Sarah Freethy
Brian Fyfe
Kelly Harrison
Jessica Hegarty
Titan Hough
Luke Howkins
Chieh Huang
Emiy Jago
Yeajin Jung
Emma Kamp
Vanessa Kidsey
Joanne Liu
Natalie Liu
Tara Maini
Brittany Morgan
Benjamin Naster
Jessica Nice
Sarah Reid
Martin Sada
Laura Schakleton
Danlin Shao
Farrah Siddiqui
Peter Sinel
Jung So
Vanessa Stewart
Hayley Summers
Alex Sweeney
Brian Tohana
Travis Trraini
Albert Truong
Elen Tubbesing
JoannaWhyte
Shauna Whyte
Stephen Wong
Ether Yu
Yuan Zhao
Faculty & Staff
On behalf of the class of 2013, we would like to thank you for your support, guidance, and
encouragement . Your efforts were not limited to the classroom or subject, and we're sure to take them
with us as we move on to what lies ahead.
Valerie Allen
Joe Barth
Michael Breward
Knut Brundtland
Chris Choi
Alison Crerar
Simon Day
054-055 80336-2.indd 54
Statia Elliot
Joan Flaherty
Brigid Flucker
Lisa Fodor
Kerry Godfrey
Michael Haywood
Marion Joppe
Brenda Kumpferschmidt
Jim Pickworth
Stephen Lynch
Geoff Smith
Son MacLaurin
Steve Smith
Tanya MacLaurin
Justin Taillon
Bruce McAdams
Dave Tocek
Scott Meis
Trent Tucker
Iain Murray
Michael Von Massow
John Patterson
4/18/2013 3:57:12 PM
Awards & Scholarships
Undergraduate Scholarships & Awards
Cameron Hawkins and Associates
Scholarship
Thomas Beckett
Canadian Hospitality Foundation
Entrance Scholarships
Sydney R. A. Willemse
Canadian Hospitality Foundation
Scholarships
Michelle Chan
Cara Operations Scholarships Access
Samir Dewji
Nerissa Mak
Sheryne Tam
CME Dean's Honour Scholarships
Jaclyn Berg Rikki Cavanagh
Lauren Derush Jessica Hsieh
Nerissa Mak Jennifer Oesch
Fanyi Wei
Dorothy Shantz Memorial Scholarship
- Third Year
Hannah McClenaghan
Dorothy Shantz Memorial Scholarship
- Fourth Year
Esther Yu
Four Seasons Hotels and Resorts Access
Scholarship
Shannon Ward
G.H. Mann Food Service Scholarship
Xingyao Ling
Greater Toronto Hotel Association
Scholarship
Aaron Laurie
Gryphon Athletic Scholarships
Jade Papke
Leo Lecours Memorial Scholarship
James Knoepfli
Mandarin Restaurants Scholarship
Thomas Beckett
NEWH Toronto Scholarship
Stephanie Bellissimo
Lisa Hering
Jessica Hsieh
Jamie-Lee MacDonald
Wendy Schofield
Ontario Hostelry Institute Food and
Beverage Award
Jessica Hsieh
Ontario Hostelry Institute
Top 30 Under 30
Cindy Arman - Babi & Co. Indonesian
Street Food
Nicole DeAthe - Oliver & Bonacini
Restaurants
David Humphrey - Westmont
Hospitality Group
Meaghan Misener - Shangri-La Hotel
Toronto
Sleeman Brewing Scholarship
Christian Cross
Smart Serve Ontario Scholarships
Bradley Hiltz
Avianne Birkett
Top 40 Under 40
Justin Funk - Business marketing,
Rotarian
Young Hoteliers Summit
Dan Amzallag
Duncan Chiu
Allison Clarke
PhD Graduate Student Scholarships
CME Ontario Graduate Scholarship
Anahita Khazaei
ITT Sheraton Corporation Graduate
Scholarship
Carrie Herzog
School of Hospitality & Tourism
Management Scholarships
Anahita Khazaei
Kimberly Thomas
Faculty and Staff Recognition
John Urry Research Recognition Award
Professor Statia Elliot
054-055 80336-2.indd 55
CME Research Fellowship in Market
Dynamics
Professor Statia Elliot
University of Guelph Entrance
Scholarships
Erin Burton
Nicolette Cheng
Matthew Clademenos
Stephanie Cook
Christian Cross
Karen De Leon
Reilly Gallagher
Billie Gore
Eun Jung
Michelle Ku
Sharon Lam
Karen Lam
Austin Lamb
Maja Lapaine
Iris Li
Agnes Liew
Noelle Markle
Kristen Mendonca
Joey Mui
Bonnie Nethery
Kendal Orosz
Jacquelyn Scaman
Lucy-Mae Von Sichartshofen Schenk
Sydney Willemse
Stephanie Yee
Tiantian Zhang
International Student Entrance
Scholarships
Jie Hu
Anna Ahmad Sopian
Yung Cheah
Yaqi Chu
Farah Hassan
You Lee
Nabila Norizan
Yu Tan
Chenyang Yu
Congratulations everyone!
55
4/17/2013 4:54:47 PM
Interested in being part of Hornblower
Magazine's editorial team in 2014?
Contact Joan Flaherty - Hornblower Faculty Advisor
at [email protected]!
056 80336-2.indd 56
4/26/2013 6:57:51 AM