CHRIE Communiqué 1February 2017

CHRIE

February 2017 Volume 31 • Number 2

International Council on Hotel, Restaurant, & Institutional Education • 2810 N. Parham Road, Suite 230 • Richmond, Virginia USA 23294

Telephone: 01 (804) 346-4800 • Fax: 01 (804) 346-5009 • Email: chrie@chrie.org • Website: www.chrie.org

CHRIE FutureFund™ Supports the Graduate Research ConferenceBob Bosselman, Ph.D. is Chair of the CHRIE FutureFund™ for ICHRIE and Professor and Chair at Iowa State University.

It Takes Courage to Start a Conversation Mokie Steiskal is President of ICHRIE and Chairperson Emeritus at Columbus State Community College.

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As I review the proposed strategic planning process that I hope will be approved at the January ICHRIE Board

meeting, I notice that there are many opportunities for all of us to talk with one another about the ideas that may be presented and the possible changes in what we, as ICHRIE, do. And in talking with one another, we have some things to remember about conversations. Most of us make the same mistake of sending our message, but not always listening to others and their viewpoints. So, to transform ICHRIE, we need to talk with each other and, more importantly, listen to effect change.

And why does it take courage? It is easy to maintain the status quo, but not so easy to change and hear others. The conversations may disturb us, as others may suggest something that we don’t agree with at all. However, to move forward, I suspect it will take a lot of ‘messy’ conversations. It helps to be willing to have our ideas and beliefs challenged by others. As we are a global organization, we may well learn lots from the different experiences each of us brings to the conversation. It will take the perspective of many to find the answers that help us, as ICHRIE, move into the future.

Many of us attend a meeting or conference for ‘what we personally can get out of it’. Conversation is different. Although we each benefit individually from good conversation, we may also discover that we are not as separate as we thought. We may well be confused or disturbed in the quest for what is important to us collectively. And I hope that as we discover what we as ICHRIE care about, it will provide us with the direction and incentive to make the decisions necessary to change, to implement the changes to provide benefit to our members, and to become the global leader in hospitality and tourism education.

In early January, three members of the ICHRIE CHRIE FutureFund™

Committee, along with ICHRIE CEO Kathy McCarty, attended the 22nd Annual Graduate Education & Graduate Student Research Conference at the University of Houston. Agnes DeFranco from University of Houston and Barry McCool from Texas Tech University joined CHRIE FutureFund™ Chair Bob Bosselman of Iowa State University in attending numerous graduate student presentations. At the awards dinner of the conference, four Best Papers from the conference were announced. As we did last year, your ICHRIE CHRIE FutureFund™ is providing a complimentary ICHRIE Annual Conference registration to each of the four Best Paper winners.

Considering that there were 283 total submissions to the Graduate Research Conference, these four students have much to be proud of, and we look forward to seeing them in Baltimore. The first winner was Rui Qi (with faculty advisor David Cardenas) of University of South Carolina, for ‘Longitudinal value relevance of advertising expenditures in the tourism and hospitality industry: Investments or expenses?’. The second winner was Lisa Gao (with faculty advisor Anna Mattila) of The Pennsylvania State University, for ‘The impact of stereotyping and social modeling on consumers’ food choices’. The third winner was Woolhyuk Kim (and faculty advisor Bongsae Chae) of Kansas State University, for ‘Understanding the relationships among social media, resource capacity, and firm performance: The case of Twitter use by hotels’. The fourth winner was Yinyoung Rhou of Virginia Tech (along with faculty advisors Yoon Koh of University of Houston and Manisha Singal of Virginia Tech), for ‘What does financial distress imply for employee relations in hospitality companies’.

2 CHRIE Communiqué February 2017

What Will You Bring to the Party?Kathy McCarty, Chief Executive Officer, International CHRIE

CHRIE Communiqué(USPS) 734-430 (ISSN) 1042-5918

is published monthly by the International Council on Hotel, Restaurant and Institutional Education,

at 2810 North Parham Road, Suite 230, Richmond, Virginia USA 23294. Periodicals postage paid at Richmond, Virginia and at additional offices.Postmaster: Send address changes to CHRIE

Communiqué The International Council on Hotel, Restaurant and Institutional Education, 2810 North Parham Road, Suite 230,

Richmond Virginia 23294 USATelephone 01.804.346.4800; FAX 01.804.346.5009;

Email: chrie@chrie.org • www.chrie.orgMembership in ICHRIE includes a

subscription to CHRIE Communiqué. Nonmember subscriptions are US $65

US$75 in Canada • US $85 Internationally.Publisher: Kathy McCarty

© 2016 International Council onHotel, Restaurant and Institutional Education.

We are pleased to recognize the following ICHRIE members for exceptional contributions:

International CHRIE Corporate Partners 2016 - 2017

Titanium PartnersMarriott International

Platinum PartnersThe American Hotel and Lodging Educational

Institute • Smith Travel Research

Gold PartnersCornell University • Cvent • Knowledge Matters • The Pennsylvania State University • Wiley & Sons

Silver Partners California State Polytechnic University Pomona • DePaul University • Hyatt • Johnson & Wales

University • University of Houston • White Lodging

Bronze PartnersCesar Ritz Colleges Switzerland • The Hong Kong

Polytechnic University • REDGlobal Simulations and Certifications • Russell Partnership • University of

Delaware

ICHRIE Corporate MembersACCOR • The American Hotel and Lodging

Educational Institute • Athina Palace • Chevy Chase Club • Cruise & Hotel Industry • Cvent • Drury

Hotels • Eisenstodt Associates, Inc. • Foundation Nestle Pro Gastronomia • Hilton Worldwide • HOSCO

• Hospitality & Tourism Consultants • Hospitality Tourism Strategies • Hotel Rudrakshya Pvt. Ltd • HSMAI • Hyatt Hotels & Resorts • Institute of

Hospitality • Island Training Solutions • Jumeirah Group • Kate Burda & Company • Knowledge Matters • Marriott International • Multicultural Foodservice

& Hospitality Allicance • Nova Scotia Tourism Human Resource Council • PMGH —PM Hospitality Group LLC • Powerful Resources Hotels & Resorts Co.

Ltd. • Red Global Simulations and Certifications • Safehotels Alliance AB • Smith Travel Research • So Toulouse • The Total Simulator Company Ltd. • The

Wesley Hotel • White Lodging • Wiley & Sons • Xenia Hotels & Resorts, Inc.

www.chrie.org

On January 27-28, 2017, the Board of International CHRIE met at the site of the July 26-28, 2017 conference—the Renaissance Baltimore Harborplace Hotel in Baltimore, Maryland. This gathering of CHRIE leadership not only provided

a forum to discuss the business side of International CHRIE, but also offered an opportunity to discuss some immediate goals for the organization and to begin addressing what’s needed to make those goals a reality.

In an attempt to plan the body of work needed to not only maintain—but also to increase—the sense of value to CHRIE members, the Board is focusing its efforts on key operational areas of CHRIE—membership, conference, publications, networking, governance and the website. Board members are charged with discussing desired outcomes for the assigned operational areas and with developing plans for achieving those outcomes.

Achieving the goals set out for ICHRIE will mean we have to all work together. It is always interesting to observe members working together and I am always struck by the sense of synergy that occurs when people work together, put pen to paper and record their goals and action plans. There’s no doubt that with the intellectual brain power of our ICHRIE members that no less than twenty pages of flipchart paper could be filled with fresh, innovative and creative ways to increase the value and visibility of International CHRIE.

Making all of the ideas become a reality won’t happen overnight, but you will begin to see changes and improvements in the operational areas of CHRIE. And it is because of what each CHRIE board member has to offer to the process that these ideas became part of the immediate plans of action for the organization.

With a plan in place, we begin the task of working the plan and making these ideas happen. International CHRIE needs every person and entity associated with us to participate in making these ideas happen. And each one of us—whether we’re individual, institutional, or organizational CHRIE members, whether we’re sponsors, advertisers, or partners with CHRIE—will add to the synergy begun at the January Board meeting in Baltimore.

Each and every one of us has something we can bring to this party. Each and every one of us has ideas, talents, and creativity we can offer, share, and use to increase the value and visibility of International CHRIE. I think there is some “law of life” that says you can’t sit on the sidelines at a party and then complain that you’re not having any fun (and besides that, we ARE in the hospitality industry).

Achieving our goals is serious business and requires each one of us to make the commitment to participate and to contribute. And I cannot help but believe that the group dynamics and synergy created by your participation in the CHRIE party will make it a pleasant experience. So my question is, “What will you bring to the party?”

CHRIE Communiqué 3February 2017

Notes & News from the Board

At the start of each new year, most of us plan to do new and innovative things. For members of ICHRIE who haven’t

accessed the website lately, I would like to introduce the new ICHRIE website. The new website features a new template, easy and user-friendly tools to access the content, and social media links to share, like, and tweet interesting ICHRIE content right from the website. Here’s a special thanks to Kathy, Kevin, Amie, Joy and Sam for continuously striving to offer a better networking platform for ICHRIE members! In fact, networking development, or increasing networking opportunities for our members, is one of the proposed goals from the ICHRIE 2020 Strategic Plan Report (2015). Here are a few examples of how we are reaching this goal through the website, social media, and special interest groups:

Website: One major enhancement to the website especially benefits new members, including international members, by allowing them to register with ICHRIE and pay membership online. Additionally, members (with the exception of multi-campus) can now renew membership online and have the option to save their information in the system. Furthermore, members can now print their receipts and membership cards after signing in to their profile online. Members have an opportunity to create a profile. If you haven’t created a profile yet, consider adding or updating your ICHRIE profile in the members-only tab today!

Social Media: Members can now follow and join the ICHRIE Facebook, LinkedIn, and Twitter channels. As of January of this year, Facebook (as of January 2017), ICHRIE has a business page on Facebook with 1015 likes, a LinkedIn profile with 166 members, and a Twitter account with 945 followers. Our social media presence has good reach, we have many, Tweet impressions, and all channels have a steady stream of engagements, profile visits, and page views. I urge all ICHRIE members to get involved, follow, share, and like our social media channels again, it needs!

Special Interest Groups (SIGs): In the ‘members only’ section, members have a new section to check out. Members can join SIG-focused discussion forums. This forum area is an opportunity for the SIG chairs and members to network or discuss their agenda for SIG meetings. In addition, members can create discussion

Announcing: New ICHRIE Website in the New YearAJ Aluri is Director of Networking for ICHRIE and Assistant Professor at West Virginia University.

threads for related discussion topics. This is an opportunity to have on-going discussions, instead of depending only on yearly SIG meetings at the ICHRIE conference. I urge SIG chairs and members to login, sign up, and start using this feature.

There is no perfect website, but as the needs of users evolve and change we must upgrade and improve to meet the demand. The new website is still a work in progress as we continue to develop it further as a useful networking platform in the coming months before the 2017 ICHRIE Annual Conference.

Please feel free to send feedback and comments to ajaluri@mail.wvu.edu. I thank you in advance for your comments and feedback. I really appreciate it!

Certainly each respective winner’s school has much to be proud of in this accomplishment. Your ICHRIE CHRIE FutureFund(tm) is all about supporting the future of ICHRIE, and we are pleased to once again be a part of the Graduate Research Conference. Our ability to be part of this conference, and support these future faculty members, is due to your generosity. Without support from each of you, the ICHRIE CHRIE FutureFund(tm) would not be able to provide these conference registrations. We are looking forward to Baltimore, and hope you are getting excited about the Silent Auction, Duck Race, and 50-50 Drawing. Please be thinking about potential items for the Silent Auction, and be saving up some loose cash for the Ducks and 50-50.

As always, please share your thoughts and ideas about CHRIE FutureFund™ with us. Our goal is to continue to build the CHRIE FutureFund™ so it can benefit many future members of ICHRIE.

Bosselman—continued from page 1

Who will be the 2017-2018 Frequent Recruiter of the Year ??

Congratulations to ...

It could be YOU! Start recruiting ICHRIE members today!

4 CHRIE Communiqué February 2017

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Southeast, Central & South American Federation News

There is still time to join your colleagues and fellow members at

the SECSA Conference in Miami.

I hope this finds everyone well and that your spring semester are off to a good start. The SECSA Conference will be held March 9-10, 2017, on the campus of Florida International University. Though the call for papers has closed, there is plenty of time to join us at FIU in Miami. Registration and schedule information can be found on the SECSA page of the ICHRIE website. Please pre-register by February 19th via email to donald.schoffstall@jwu.edu.

Feel free to connect with the SECSA and its members on LinkedIn and Facebook. LinkedIn group page: SECSA Federation and on Facebook group page: SECSA Federation of ICHRIE (‘Ichrie’ on the site).

Finally, we are looking for hard-working members who are interested in serving on the SECSA Board in the upcoming years. If you are dedicated and willing to jump in to help us continue to move forward, please contact me.

As always, I welcome any SECSA member to feel free to reach out to me (Donald.schoffstall@jwu.edu or 980-598-1536), so that we can chat about our future together.

Sincerely, Don Schoffstall

Join Us in Miami!Donald Schoffstall is President of Southeast, Central, & South American Federation of ICHRIE & Assistant Professor at Johnson & Wales University, Charlotte.

Reflecting on What We Do: Educators (or Managers) Given Feedback by Donald Schoffstall

For the majority as each semester ends, we hurry onto the next one without much thought or reflection; of course, maybe a research project thrown in. Perhaps one thing we all should do is one that is often the toughest, the concept of reflecting on what we just did (in general and complex) and how to adjust moving forward. Every class day or student interaction is a product of what we do as educators, yet each is a unique situation that was handled one of a multitude of ways (hopefully good, but

maybe not the best). In industry, working 60-80 hours per week left little time for reflection just reacting to the latest fire (issue) needing attention. As an educator, though still plenty of hours committed, time is probably there for some much-needed reflection.

In restaurants (or other industry operations) customer feedback is received generally through comment received in person, via a survey (usually online), or even a comment card (how ‘old-fashion’); not counting general posts on social media. Both, survey comments or a filled-out comment card, allow the manager an opportunity to be made aware of a situation that had occurred in the restaurant and whether positive or negative, should promote some reflection. In teaching, we often receive customer feedback in the form of student end-of-semester surveys and this too can be both, positive or negative. I read these completed reports often and it took me awhile before I started truly reflecting on them, rather than just considering them another part of the job.

Each comment represents an experience for a student and it is always the students written comments that I value, as the scores for me are just academic. However, it is the comments (positive, negative, or suggestions) where that value is quite similar to the guest that writes about a fabulous meal/experience or an issue with their server that could be an opportunity for continued training if necessary. Now, of course, just like many guest comments I read for years in industry positions, sometimes student comments have little value (I.e. ‘you rock’ or ‘this sucks’) and do little to help with any true reflection or improvement. There are also the misguided comments (I.e. ‘we never used the book we had to buy’ – of course not, as for this class we did not buy one in the first place) or unfortunately the comments that could be good, but are flat and lack helpful detail (I.e. ‘the project was difficult’). However, quite often if we look, there are tons of comments that are useful and should be reflected upon, regardless of it being a positive experience (we all like those) or a negative experience from a student. Unfortunately, just like restaurant customers we cannot always perfectly please everyone.

So, then what and why should you care? Simple, because it is the act of reflection that can drive us to improve for ourselves, our students, our schools, and our industry with better outcome and output. Or simply because it is the right thing to do and we owe it to the next class of students that enters our classrooms. Some tips on comments:

• Always reflect with an open mind each positive

CHRIE Communiqué 5February 2017

Southeast, Central & South American Federation News EuroCHRIE Federation News

The 34th annual EuroCHRIE conference was held in the fascinating and beautiful city of

Budapest from 26 - 28 October 2016 and we welcomed almost 300 delegates from over 40 different countries! It was a record for us to witness the diversity and that really made the conference a very special one indeed!

Our host, Budapest Metropolitan University, led by the very capable Dr Laszlo Puczko and Dr Melanie Smith pulled out all the stops by bringing alive the conference theme of “Wellness” within the Hospitality, Tourism and Events industry.

From the fantastic keynote speakers, to the engaging workshops, interactive symposiums, cutting edge research papers and friendly social events, the three days were packed with numerous activities that refreshed our body, mind, soul and spirit!

A special mention about the Gala evening at the spectacular Gellert Baths and the fact that it was the first time that the EuroCHRIE Awards Dinner was held in one of the oldest spas in the world made it that much more memorable. Congratulations again to all our worthy award winners - pictures can be found at http://www.eurochrie.org/budapest-2016/awards/

I reflected on the conference and personally took away the most from keynote speakers Franz Linser and Jeremy McCarthy. There was a common message between both speakers encouraging us to slow down, disconnect and take time to enjoy the “now”. Having been traveling for almost 200 days this year, I identified with that timely message.

Looking at what we have “now”, EuroCHRIE as an organization has come a long way. Our reputation is strong, we are financially sound and our members are well regarded in the international community - an example of this is Dr Maureen Brooke’s “Combat Human Trafficking” toolkit that is available on www.eurochrie.org.

Our efforts to reach out and keep pushing boundaries have yielded positive results but we must not rest on our laurels. Hence, it is with great pride that I

announce that we have recently signed a Memorandum of Understanding with the prestigious “Hospitality Asset Managers Association, Middle East & Africa (HAMA - MEA)”. This partnership with HAMA - MEA is a win-win and will provide our members with unprecedented access to key individuals within the Asset Management world and also enable our students to have a deeper understanding of Asset Management as a career path.

Looking ahead to 2017, we will again be breaking new grounds by “Reaching the Unreached and Touching the Untouched”. The EuroCHRIE Conference will be making its debut in the African continent in Nairobi, Kenya from 23 - 25 October 2017. Preparations are well on the way and if there’s only one conference that you’re attending in 2017, I would recommend that you visit www.eurochrie17.org to find out more and to register.

Friends, we wish you the very best in the coming year and if there’s anything that we can do better, please let us know - feel free to contact us on admin@eurochrie.org

John Fong

John Fong is President & CEO, San Ignacio University and President of EuroCHRIE.

EuroCHRIE Federation News & Updates

and negative comment • Look for, track, and focus on patterns while ig-

noring the outliers• Strive for balance in teaching (I.e. blend lecture,

presentation, discussion and activities all into one class).

o Provide options if possible for students to choose (daily, weekly, etc.)

For me, it is all about the patterns that may or may not be there. This, of course, comes from teaching classes multiple times and thus having the ability to look for patterns and truly identify the outliers as they are. It is the pattern of a positive comment (awesome reinforcement) or a negative comment (maybe I can adjust this for next time; how could this be presented/required differently), which allows us to continue to evolve as educators. I leave you with a challenge, look at your next student evaluation openly and reflect on the comments provided (what can you do differently? - even if it is only one thing you are willing to consider). If you do not have any recently then go back to last years (or earlier) and check for patterns (can you honestly say the positives are still positive and the negatives are now removed or positives? If they are still negative, then why?). Challenge yourself to identify at least one item you can improve; remember you owe it to your students and yourself.

Schoffstall—continued from page 4

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At the February 10-11, 2017 West Federation annual conference we are pleased to welcome Keynote speaker

Jeff Cava, alumnus of our host institution, San Diego State University, and former EVP at Starwood Hotels. Jeff will engage us on the topic of; What Makes a Hospitality School Great? As the Chief Human Resources Officer for both Star-wood and previously Wendy’s Company, Nike, and Walt Disney Company, Jeff has worked to recruit and retain the best and brightest hospitality talent in the industry.

As Jeff prepares his thoughts from the employer angle, I thought to utilize the Communique-Forum to add to dis-cussion how universities and educational research view aspects of instructional and program design to make schools great. My hope is to provide a follow-up article in another communique article on our attendee responses to Jeff’s presentation and their own perceptions of pro-gram quality. I’ll be asking attendees; what do you think makes a hospitality school great?

The purpose of this article is to provide input to the con-versation regarding what makes a hospitality school great. I ask our readers and conference attendees to consider the preponderance of empirical evidence on quality in higher education. Separate from program quality research that commonly looks at quality benchmarks such as; faculty credentials, scholarly products, funding, library, gradua-tion rates, number of students, quality of alumni, etc., is the research focused on the quality of “learning” in higher education. The most prolific, highly funded and largest data sets in educational research comes from George D. Kuh, Director of the National Institute for Learning Out-comes Assessment. Much of the institute’s work is based upon the National Survey of Student Engagement (NSSE), within which recommendations were summarized in a highly valued report, High-Impact Practices in 2008.

The report summarizes ten highly impactful and educa-tionally purposeful practices that contribute most toward positive student outcomes. These practices are based upon multiple studies on student involvement and those practices that most successfully engage them and con-tribute toward student success, persistence, retention, and graduation. I am summarizing the recommenda-tions in this article with some additional comments and thoughts for consideration amongst hospitality educators as we seek to plan instructional activities that contribute most to program quality or “greatness.”

What Makes a Hospitality School Great?Michael Wray is President of West Federation of ICHRIE and Professor at Metropolitan State University of Denver.

First-Year Seminars and ExperiencesAt my university and many others, a cohort of students in their first year focus on critical inquiry, frequent writ-ing, information literacy, collaborative learning, and study skills. Some schools assign at-risk and lower performing students in these cohorts, but more schools…and the most valued are broadly implementing such seminars for all stu-dents, regardless of level of preparation prior to college. What I am curious about however is how well individual degree programs integrate the same concepts for those students that declare a hospitality major. Ask yourself and others in your own setting if there is much integration with the first-year seminar and that which goes on in a student’s first-year in your own department? If first-year success is valued in the institution as a whole, should we leave these activities be as a marginalized activity or integrate and collaborate to broaden the scope of first-year success?

Common Intellectual ExperiencesWhat we used to refer to as the “core” or required courses in a curriculum has evolved toward a learning community approach where courses are organized by a community of learners around a common subject matter. By linking courses in a common major or concentration, students in-vestigate broader themes that involve competencies across the curriculum with a variety of options for students to in-vestigate common themes of interest both in and out of the classroom. Such big questions that “matter” to students, such as service to their community and global issues would involve hospitality professors working together along with students in multiple courses across the curriculum. When experiences are common among learners they form another high impact practice, a Learning Community. A communi-ty of learners function best when formed naturally based upon the interests of the members. Implementing such ap-proaches requires much flexibility and collaboration among faculty and students in multiple courses. If there are hos-pitality schools out there that have successful models of how learning across the curriculum is applied in a hospi-tality setting…inquiring minds want to know! Is it feasible to organize courses in common themes based upon student interest? If so, how are these communities contributing to-ward student outcomes?

Writing-Intensive Courses As hospitality educators we often create assignments that require writing, sometimes individually, and at other times in group or as a final project. Although we often due so individually, the most effective practice is to emphasize writing at all levels of instruction and across the curricu-lum, including final-year or program projects. Compli-cating this practice is providing a means for students to produce and revise various forms of writing for different audiences in different disciplines. Such collaboration once

West Federation News

CHRIE Communiqué 7February 2017

NENA Regional Conference in Philadelphia David Schweiger is President of NENA Federation of ICHRIE & Director at Northampton Community College.

NENA CHRIE will be holding its fifth annual Regional Conference at Temple

University from Friday, March 31 to Sunday, April 2, 2017. The conference will include professional development activities and research poster presentations.

The registration fee includes: Friday welcome reception, breakfast and lunch on Saturday, and breakfast on Sunday. Dinner on Friday and Saturday night will be on your own. Please enjoy what Philadelphia has to offer. Early Bird registration fee is $99.00. Starting March 16 the registration fee increases to $150.

Conference registration can be accessed at https://nenatemple2017.eventbrite.com

Hotel accommodations have been arranged at: 1. Loews Philadelphia Hotel at a room rate of $189, plus taxes1200 Market StreetPhiladelphia, Pennsylvania USA 19107 https://www.loewshotels.com/philadelphia-hotel

• Please use the link to reserve your room https://aws.passkey.com/e/16386804

• Please reserve your room by March 5, 2017.• Parking is available at Loews Philadelphia Hotel

for $49 per night, with a 10% discount offered for valet parking. A complimentary shuttle will be offered from Loews Hotel to Temple University, Main Campus on Saturday. All events will be held at the Loews property on Sunday.

Additional Conference Information and Agenda: (draft agenda)Friday, March 3111:30am-1:00pm Aramark Global Headquarters tour located at 1101 Market St, Philadelphia1:00-2:30pm Lunch at the Reading Terminal Market http://readingterminalmarket. org3:00-4:00pm The Union League of Philadelphia tour http://www.unionleague.org4:30-5:30pm Focus Group Session #15:30-7:30pm Welcome reception and registration, XXX Location

North East North American Federation News

Free night, explore the city of Philadelphia

Saturday, April 2 • Alter Hall 7th Floor, Temple University8:00-8:30am Registration, Breakfast and tours of Fox School of Business 8:30-8:45am Welcome and Introductions 8:45-11:00am Educational Industry Sessions #1 and #2 11:00am-12:00pm Poster Presentation Session (Alter Hall, 1st floor) 12:00-1:00pm Lunch 1:00-5:00pm Educational Industry Sessions #3 thru #5 Free night, explore the city of Philadelphia

Sunday, April 3 • Loews Philadelphia Hotel8:00-9:30am Breakfast 8:15-9:15am Focus Group Session #2 9:30-10:30am Legacy Lecture Series, with Caroline Cooper 10:45-12:30pm NENA Federation Meeting 12:30pm Depart

If you need any assistance or have requests for special accommodations, please contact Erinn Tucker at erinn.tucker@temple.edu.

For further details on abstract review deadlines and the conference agenda, please visit the NENA webpage https://www.chrie.org/i4a/pages/index.cfm?pageid=3307.

I hope to see you at the NENA Regional Conference in Philly where attendees will “Pursue Your Educational Happiness!”

In hospitality,David

again calls upon faculty to collaborate with other disci-plines and allow students a forum for revising their work. The implementation of such broad assignments across the hospitality discipline is a great challenge indeed. I for one am most interested to hear stories from our peers re-garding how the repeated practice of writing across the curriculum. I’m curious as to how writing across the cur-riculum has led to parallel efforts in areas that support the quality of writing products, such as quantitative reason-ing, oral communication, information literacy, service to our campuses and community, and production of ethically and academically sound products.

Wray—continued from page 6

West Federation News

continued on page 8

8 CHRIE Communiqué February 2017

Industry News

Michael D. Olsen Research Achievement Award presented to

Dr. Zvi Schwartz, University of Delaware2017 Annual Graduate Student Conference

Dr. Zvi Schwartz, Professor and Associate Chair, Department of Hospitality Business Management, University of Delaware, has been selected as the recipient of the University of Delaware’s Michael D. Olsen Research Achievement Award, which honors the late Dr. Michael Olsen of Virginia Tech for his contribution to the body of hospitality knowledge and for his mentoring of graduate students. The award is supported by the University of Delaware’s Department of Hospitality Business Management and former graduate students and friends of Mike Olsen. The annual award recognizes someone who has made a significant contribution through sustained and focused research leading to important contributions to the body of knowledge in hospitality and tourism. It considers the overall contribution to the academy, including serving on editorial review boards, international symposia and conferences, graduate education and mentoring of graduate students.

On receiving news of this award, Dr. Schwartz responded with, “I am humbled and honored to receive the Olsen Research Award, and thank the former recipients of this distinguished accolade for their vote of support. Professor Olsen had an immense contribution to our discipline, and a generation of doctoral students who carry on his legacy, making an incredible scholarly impact on our discipline as well. I am sincerely grateful for this recognition.”

The award will be presented at the Twenty-First Annual Graduate Education and Graduate Student Research Conference in Houston, Texas in January 2017.

For additional information or to support the Olsen Award, please contact:Dr. Sheryl Fried KlineHospitality Business ManagementUniversity of DelawareRaub Hall, 14 W. Main StreetNewark, Delaware USA 19716or electronically to skline@udel.edu

Global Internship ProgramFCSI is a professional organization dedicated to serving its clients in the most ethical and professional manner possible. The membership, in general, and the EF, specifically see the value of echoing this message within the hospitality industry and, hopefully, as a means to attract interested hospitality and related academic discipline graduates consider food facility design or management consulting as a full time avocation and profession. It is generally believed that the most successful FCSI member consultants have evolved from other industry disciplines rather than going into consulting immediately upon graduation. Generally, there is an implied need for consultant candidates to have a diverse work background as a basis for taking on numerous challenging food facility design or management consulting assignments ranging from five-star hotels and restaurants to higher education, hospitals and prisons (just to name a few industry segments where consultants are regularly engaged).

The Global Internship Program is designed to allow young professionals access to more in depth industry training in foodservice consulting. This program is held over 12 weeks and along 3 sectors: Management Consulting, Design Consulting and Equipment Manufacturing and Supply.

See her internship story: http://www.fcsief.org/global-internship-program.html

The application for an internship grant can be found at the same website noted above or via this link:http://www.fcsief.org/uploads/4/8/8/1/48810937/scholarship_application_9.4.15_fillable.pdf

Collaborative Assignments and ProjectsOk…so students dread a group project, yet they often state that producing a high quality product is among their most valued activities in college and can contribute to much skill development in both the competencies required to produce a quality product and the ability to work collaboratively in teams. The nature of teamwork requires students to solve problems in the company of others and sharpen their un-derstanding of the problem at hand by actively listening to the insights of others, especially those with diverse back-grounds and experiences. This collaborative approach is most likely highly implemented in hospitality courses and programs. My suspicions are that…we got this one! Perhaps one aspect of successful collaboration that might be shared is how well we as teachers facilitate group progress. I’d love to hear from peers as to how they first form, and suc-cessfully manage the storm that occurs in group work and

Wray—continued from page 7

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CHRIE Communiqué 9February 2017

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Full-time Assistant ProfessorService Operations Management

Cornell University School of Hotel AdministrationIthaca, New York

Cornell is a community of scholars, known for intellectual rigor and engaged in deep and broadresearch, teaching tomorrow’s thought leaders to think otherwise, care for others, and create anddisseminate knowledge with a public purpose.Position Description: The School of Hotel Administration (SHA) at Cornell University is seekingexceptional candidates for a tenure-track position at the Assistant Professor level in the area of ServiceOperations Management (SOM). Applicants should be proficient in and willing to teach the requiredundergraduate courses in Service Operations Management or Hospitality Quantitative Analysis. TheSchool’s SOM group is one of the strongest service operations groups globally with diverse empiricaland analytical research interests combined with unmatched access to industry. While applicants withbroad interests in SOM are sought SHA strongly encourages applicants with interests in businessinformatics and analytics; health care service operations; and the intersection of technology,sustainable operations, and supply chain management. Excellence in teaching and research is a mustfor tenure, as are a demonstrated ability to translate disciplinary research to guide hospitality industrypractice and the demonstration of service to the hospitality industry. SHA provides unique data setsand industry connections that can facilitate the candidate’s future research and teaching about theindustry. Professional Qualifications: Candidates must have a Ph.D. in operations management or a relatedfield. Prior research, teaching, and/or business experience in the hospitality industry is desirable butnot required. Institution: The School of Hotel Administration at Cornell University, the top-ranked hospitalitymanagement program worldwide, enrolls approximately 900 undergraduates and 70 graduatestudents. Founded in 1922, SHA is home to over 60 full-time resident faculty and over 12,000 alumniworldwide. The School of Hotel Administration is located at the center of the Cornell campus in StatlerHall, with offices, classrooms, a student-run restaurant, state of the art computer laboratory, foodservice management and beverage management laboratories, and a hospitality management library.The 150-room Statler Hotel and J.W. Marriott Conference Center is a management teaching laboratoryfor SHA students. SHA is also housed within the Cornell College of Business (CCB), which also includes the Charles H.Dyson School of Applied Economics and Management, and the Samuel Curtis Johnson GraduateSchool of Management. The college is one of the most comprehensive, AACSB accredited businessschools in the country with 240 faculty and nearly 2,900 undergraduate, professional, and graduatestudents. The combination of these schools into the CCB allows Cornell to achieve the full potentialof its business programs by integrating Cornell business faculty and coordinating programmaticcollaborations that span Cornell's campuses. The main faculty organizational innovation of CCB is thearea, which serves as the primary vehicle for connecting faculty with similar disciplinary, research, andteaching orientation across the three schools. Every CCB faculty member, regardless of school, alsobelongs to (at least) one of CCB’s seven areas – Accounting, Applied Economics and Policy, Finance,Management and Organizations, Marketing and Communication, Operations Technology andInformation Management, and Strategy and Business Economics. This position will be appointedwithin the Operations, Technology and Information Management area. Important CCB resourcesavailable to faculty include collaborations with faculties across the College of Business, extraordinaryaccess to industry leaders, excellent research funding, and the cultural and intellectual resources of theCornell University community.Rank and salary: The position is a three-year renewable appointment to begin Fall 2017. Acompetitive salary will be determined based upon academic achievement and experience.Appointments are nine month terms with attractive fringe benefits. Significant professionaldevelopment, research funding, and supplementary income opportunities are also available. SHAoffers a collegial environment and an energetic faculty with a variety of intellectual interests and closeties to the hospitality and academic communities. Cornell University seeks to meet the needs of dualcareer couples, has a Dual Career program, and is a member of the Upstate New York HigherEducation Recruitment Consortium to assist with dual careers.Application: Consideration of candidates will begin immediately, with a closing date of February 15,2017. Please electronically submit letter of application, curriculum vitae, names of three references,syllabi for recent courses taught, and corresponding teaching evaluations via the following link:

https://academicjobsonline.org/ajo/jobs/8289Starting Date: July 1, 2017Cornell University is an innovative Ivy League university and a great place to work. Our inclusivecommunity of scholars, students and staff impart an uncommon sense of larger purpose and contributecreative ideas to further the university's mission of teaching, discovery and engagement. Located inIthaca, NY, Cornell's far-flung global presence includes the medical college's campuses on the UpperEast Side of Manhattan and in Doha, Qatar, as well as the new CornellNYC Tech campus to be builton Roosevelt Island in the heart of New York City.

Diversity and Inclusion are a part of Cornell University's heritage. We're an employer and educatorrecognized for valuing AA/EEO, Protected Veterans, and Individuals with Disabilities.

Chronicle of Higher EdNext issue is 10/28, 11/18. 12/2, 1/12 and 1/26/17and 2/12/17Size: 3 (5”) x 9.25Cost: $4,662 Includes 60 days onlinePick-up rate (within 4 weeks($3,496.503 at full rate; 3 at discounted rate

Web only - $320 plus $50 posting fee for 60 days (Iwould recommend Sponsored or Featured add-on formaximum exposure)

Web enhancements available:Sponsored job - rotates at top of search - +$125Top Job - Prime placement on Chronicle home pageand Vitae search for 7 days - $250Dailey E-Newsletter - $150Web Ad Plus - includes Sponsored Job and Top job -$201

CHRIE - Monthly due one month prior - $1,819 permonth - print includes web4 months (Nov-Feb)

Web only - $481.50 per 30 daysNo other enhancements offered

Insight into Diversity - $2,100December, Jan/feb. 2 issues2/3 page VWeb only $319 for 60 day; $399 for 90 days (plus$50 posting for web only ads)

TOTALSBecause of the publication break during the holidays,the dates indicated are the best for getting thediscount for a 2nd run. Totals are:

6 issues of the Chronicle of Higher Ed - $21,475.50Chrie - 4 issues: $7,276Insight into Diversity - 2 issus - $4,200

$32,951

.

Professional Opportunities

Professional Opportunities lists position openings for persons involved in education and training for the hospitality and tour-ism industry. Rates are U.S. $200 for 100 words or fewer and $1 for each additional word. There is an additional fee of $200 for logo placement. For information on placing display advertisements, call (804) 346-4800. The deadline for submissions is the 7th of each month preceding the issue date. For example, the deadline for the May issue is April 7. Deadline for receipt of applications listed in announcements should be at least 30 days from the date of the issue in which the announcement ap-pears. For example, a listing that appears in the May issue should have a deadline for applications in the first week of June or later. A purchase order or payment must accompany all submissions. Job listings can be mailed or emailed to the ICHRIE of-fice: 2810 North Parham Road, Suite 230, Richmond, Virginia USA 23294; Telephone: 01(804) 346-4800; email publications@chrie.org.

Chef/Instructor

The Alfred Lerner College of Business and Economics at the University of Delaware invites applications for a Chef/Instructor position in the Department of Hospitality Business Management (HSBM). Successful candidates will demonstrate the drive and vision to maintain an innovative, cutting-edge learning environment in the Vita Nova restaurant. The Vita Nova Restaurant is a student-operated laboratory, featuring a 50-seat upscale dining room, a bistro/bar, wine cellar, and exhibition teaching and demonstration kitchens, where the Hospitality Business Management students rotate through 17 positions while gaining applied management experience. In addition, candidates must be committed to excellence in teaching at the undergraduate level. Vita Nova is consistently ranked in the top 10 restaurants in the Philadelphia area by OpenTable.

10 CHRIE Communiqué February 2017

Full-time Assistant ProfessorFood & Beverage Management

Cornell University School of Hotel AdministrationIthaca, New York

Cornell is a community of scholars, known for intellectual rigor and engaged in deep and broad research,teaching tomorrow’s thought leaders to think otherwise, care for others, and create and disseminateknowledge with a public purpose.Position Description: The School of Hotel Administration (SHA) at Cornell University is seekingexceptional candidates for a tenure-track position in Food and Beverage Management at the AssistantProfessor level who can perform research and teach at a quality level that is consistent with the School’spre-eminent status. The ideal candidate will enrich the intellectual capital of the School through theirresearch and teaching activities. Specifically, this candidate will conduct both discipline-based and appliedresearch relevant to food and beverage management and the foodservice industry (broadly defined), teachrequired and elective courses related to food and beverage management at both the undergraduate andgraduate levels, advise students, serve on School, College, and University committees, and perform avariety of professional duties. Excellence in teaching and research is a must for tenure, as are a demonstratedability to translate disciplinary research to guide hospitality industry practice and the demonstration ofservice to the hospitality industry. SHA provides unique data sets and industry connections that can facilitatethe candidate’s future research and teaching about the industry. Professional Qualifications: Candidates must have a Ph.D. The Ph.D. degree need not be in hospitalitymanagement. A successful candidate may hold a degree from a variety of fields, including operationsmanagement, supply chain management, food science, nutritional science, services marketing,organizational behavior, communication, human resource management, strategic management, or otherbusiness-related disciplines. Along with an appropriate degree, the candidate should have relevantfoodservice industry experience, and the capability to produce high quality disciplinary-based research, andapplied research that connects theory to foodservice industry management and practice. The candidate mustbe willing to develop expert knowledge of their field in the hospitality/food service industries. Institution: The School of Hotel Administration at Cornell University, the top-ranked hospitalitymanagement program worldwide, enrolls approximately 900 undergraduates and 70 graduate students.Founded in 1922, SHA is home to over 60 full-time resident faculty and over 12,000 alumni worldwide.The School of Hotel Administration is located at the center of the Cornell campus in Statler Hall, withoffices, classrooms, a student-run restaurant, state of the art computer laboratory, food service managementand beverage management laboratories, and a hospitality management library. The 150-room Statler Hoteland J.W. Marriott Conference Center is a management teaching laboratory for SHA students. SHA is also housed within the Cornell College of Business (CCB), which also includes the Charles H.Dyson School of Applied Economics and Management, and the Samuel Curtis Johnson Graduate School ofManagement. The college is one of the most comprehensive, AACSB accredited business schools in thecountry with 240 faculty and nearly 2,900 undergraduate, professional, and graduate students. Thecombination of these schools into the CCB allows Cornell to achieve the full potential of its businessprograms by integrating Cornell business faculty and coordinating programmatic collaborations that spanCornell's campuses. The main faculty organizational innovation of CCB is the area, which serves as theprimary vehicle for connecting faculty with similar disciplinary, research, and teaching orientation acrossthe three schools. Every CCB faculty member, regardless of school, also belongs to (at least) one of CCB’sseven areas – Accounting, Applied Economics and Policy, Finance, Management and Organizations,Marketing and Communication, Operations Technology and Information Management, and Strategy andBusiness Economics. This position will be appointed within either the Operations, Technology andInformation Management area or the Marketing area, dependent on the qualifications of the hire. ImportantCCB resources available to faculty include collaborations with faculties across the College of Business,extraordinary access to industry leaders, excellent research funding, and the cultural and intellectualresources of the Cornell University community.Rank and salary: The position is a three-year renewable appointment to begin Fall 2017. A competitivesalary will be determined based upon academic achievement and experience. Appointments are nine monthterms with attractive fringe benefits. Significant professional development, research funding, andsupplementary income opportunities are also available. SHA offers a collegial environment and an energeticfaculty with a variety of intellectual interests and close ties to the hospitality and academic communities.Cornell University seeks to meet the needs of dual career couples, has a Dual Career program, and is amember of the Upstate New York Higher Education Recruitment Consortium to assist with dual careers.Application: Consideration of candidates will begin immediately, with a closing date of February 15, 2017.Please electronically submit letter of application, curriculum vitae, names of three references, syllabi forrecent courses taught, and corresponding teaching evaluations via the following link:

https://academicjobsonline.org/ajo/jobs/8288Starting Date: July 1, 2017Cornell University is an innovative Ivy League university and a great place to work. Our inclusivecommunity of scholars, students and staff impart an uncommon sense of larger purpose and contributecreative ideas to further the university's mission of teaching, discovery and engagement. Located in Ithaca,NY, Cornell's far-flung global presence includes the medical college's campuses on the Upper East Side ofManhattan and in Doha, Qatar, as well as the new CornellNYC Tech campus to be built on Roosevelt Islandin the heart of New York City.

Diversity and Inclusion are a part of Cornell University's heritage. We're an employer and educatorrecognized for valuing AA/EEO, Protected Veterans, and Individuals with Disabilities.

Chronicle of Higher EdNext issue is 10/28, 11/18. 12/2, 1/12 and 1/26/17and 2/12/17Size: 3 (5”) x 10Cost: $5,040 Includes 60 days onlinePick-up rate (within 4 weeks($3,7803 at full rate; 3 at discounted rate

Web only - $320 plus $50 posting fee for 60 days (Iwould recommend Sponsored or Featured add-on formaximum exposure)

Web enhancements available:Sponsored job - rotates at top of search - +$125Top Job - Prime placement on Chronicle home pageand Vitae search for 7 days - $250Dailey E-Newsletter - $150Web Ad Plus - includes Sponsored Job and Top job -$201

CHRIE - Monthly due one month prior - $1,819 permonth - print includes web4 months (Nov-Feb)

Web only - $481.50 per 30 daysNo other enhancements offered

Insight into Diversity - $2,100December, Jan/feb. 2 issues2/3 page VWeb only $319 for 60 day; $399 for 90 days (plus$50 posting for web only ads)

TOTALSBecause of the publication break during the holidays,the dates indicated are the best for getting thediscount for a 2nd run. Totals are:

6 issues of the Chronicle of Higher Ed - $26,460Chrie - 4 issues: $7,276Insight into Diversity - 2 issus - $4,200

$37,936

.

Position Summary:The Chef and Clinical Instructor is instrumental in providing a consistent and positive learning environment for students in the University of Delaware’s Hospitality Business Management’s Vita Nova Restaurant/Lab. The position primarily consists of teaching and managing Back of the House Restaurant Operations for both the HOSP325 Quantity Foods Lab and the HOSP489 Commercial Foods Lab. This includes kitchen management, menu development, procurement of food, chemical and paper supplies, inventory control, safety and sanitation.

Requirements:Candidates should possess a minimum of a Bachelor’s Degree in Hospitality Management/ Culinary Arts. A master’s degree in a culinary, hospitality or tourism area is desirable. Candidates with at least five years’ experience as a restaurant or hotel/ executive chef and American Culinary Federation Certification preferred. Must have a strong background in upscale formal dining restaurant operations and experience in a teaching kitchen is a plus.

Extensive knowledge of food and beverage service is required including French, Russian and American styles. Should be proficient in Word, Excel, Power Point and Social Media.

Application Instructions:Candidates should apply online and upload their CV, a one-age description of culinary/industry experience and three letters of recommendation.

For more info and to apply, please visit:https://apply.interfolio.com/39957Review of applications will begin immediately and continue until the position is filled. Questions regarding the position may be addressed to the search committee chair, Dr. Francis Kwansa; kwansa@udel.edu; 302 831-6077.

Prof Opps—continued from page 9

CHRIE Communiqué 11February 2017

how we access both individual achievements and how team members contribute toward the final product. I’d like to challenge a peer or two to share their successes in manag-ing quality student outcomes in group assignments. Perhaps consider this topic for our 2018 conference.

Undergraduate ResearchIn the Western Federation we purposefully foster schol-arship at all levels of higher education by offering a scholarship to present their scholarly work. This year we awarded six $500 scholarships to faculty, undergraduate and graduate students to attend and present their work at our conference. Undergraduate research, however, has not been as successful in hospitality education as sci-ence disciplines who benefit from external financial sup-port. This is exactly why our board felt it necessary to support academic inquiry at all levels, especially under-graduate where we need to encourage students to con-nect key concepts and questions early in their academic career and promote active involvement in systematic investigation and research. The goal is for us to involve students with actively contested questions and empirical observation, and the technologies, required to answer such questions. I for one will be first in line at all student presentations at our upcoming conference. If we encour-age these students at the undergraduate level we in turn foster both skills and interest in graduate level work.

Diversity/Global LearningGreat universities emphasize courses and programs that help students explore cultures, life experiences, and global views different from their own. These great institu-tions address U.S. diversity and global cultures to explore “difficult differences” such as racial, ethnic, and gender inequality, human rights, freedom, and power. The form of such development is more than individual or faculty led study abroad. Great schools are highly engaged in their own communities with another highly impactful practice, Service Learning and Community-Based Learning. The goal of community engagement is to give students perspective of both theory and practice by conducting field experi-ence to analyze and solve problems in the community. By connecting in our community students have to both apply what they are learning in real-world settings and reflect in a classroom setting on their service experiences. These programs not only promote positive community relations, they foster amongst students the value of giving some-thing back to the community that their current and future hospitality organizations serve. Such activities are great preparation for citizenship, work, and life.

InternshipInternships and field experience are common in hospi-tality curriculum. The goal is to provide experience in a

work setting related to their field of study. For hospitality educators our students tend to have the same jobs that most college students have; restaurants, bars, hotels and other service industry jobs. The key difference however is that an internship provides students with the benefit of supervision and coaching from professionals in their field of study. We could share more in non-hospitality journals what we have learned from creating for-credit internship courses that investigate current industry problems and produce a formal project or paper under the supervision of both an industry and course advisor. For this aspect of program quality we might have a lesson or two for the broader higher education community.

Capstone Courses and ProjectsSometimes called “senior experience,” or “capstone proj-ect,” these summative experiences require students near-ing the end of their college years to produce a product that applies what they’ve learned throughout their col-lege experience. Whether a research paper or a portfo-lio of “best work,” capstones are offered both in depart-mental programs and, increasingly, in a place of student choosing outside their major. A common expression is that a Capstone is a “book-end” to a college career with the first-year or introductory coursework at the beginning and a capstone at the end. We have much opportunity here to discuss and share best practices in the types of proj-ects that are successful in hospitality capstone courses. How and why hospitality competencies are applied in such coursework is of great interest to us as educators. Inter-estingly, this key product produced by students often in-tegrates some of the other successful practices discussed in this article such as; service learning, field experience, study abroad, and undergraduate research.

So there you have it! Ten high-impact practices in higher education applied to a hospitality setting. The question is then turned to us as a peer-group. For those attend-ing the upcoming Western Federation conference or those attending their own regional or our national conference, consider the ten practices discussed in this article as it may apply to your own setting. I’m inviting you all as a readership to connect with me and your peers and share your thoughts on what makes a hospitality school great.

Reference:Kuh, G., D. (2008). High-Impact Educational Practices: What They Are, Who Has Access to Them, and Why They Matter, Association of American Colleges and Universities, AAC&U Bookstore, http://secure.aacu.org/store/detail.aspx?id=E-HIGHIMP.

West Federation News—continuedWray—continued from page 8

12 CHRIE Communiqué February 2017

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