Knoebel News 2016

KNOEBEL

NEWS GETTING TO KNOW

KNOEBEL FACULTY

FALL 2016 Fall 2016 | Knoebel News | Page 1

FROM THE DIRECTOR It is difficult for me to believe that another academic year has come and gone, but we graduated the class of 2016 in June, so it must be so. June marked the end of my ninth year as director of the Fritz Knoebel School, which also seems impossible. I have never worked anywhere for this long, and when I interviewed for this position I stated with confidence that I foresaw a 10-year run as director. I had a substantial list of goals for the team and despite what we’ve accomplished so far, I now realize that I’ll need a few more years to help us achieve all that’s possible for Knoebel.

Another graduation calls for reflection—not just for seniors and their parents. Here are some of my thoughts: • I am incredibly fortunate to work with an extraordinary group of colleagues. Our faculty and staff, most of whom have been hired since I began, have coalesced into a powerhouse of a team. They care deeply about our students’ learning and collaborate in ways most academic teams cannot. Welcome to our newest team member, Amy Campodonico (BSBA 2012), who recently joined us as our new Conference Services Manager in Knoebel Events.

We bid farewell to an alum and colleague, Caitlin Martines (BSBA 2009). We also congratulate Chef Raymond Liegl who is

A Special Thanks to: Carole Bellfi Anastasia Rotenberg

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now celebrating retirement. Raymond has been at DU for many years and had a huge impact on our students as our teaching chef.

• We have an incredibly dedicated, caring group of professionals

Past issues of Knoebel News have focused on students and

on the school’s Executive Advisory Board. They give so much to

alumni. This time we focus on our teaching team, and after

me and the school. I am grateful for their strategic guidance and

reading this issue, you will understand why I feel so lucky to be

how readily they share their industry experience, knowledge and

in this role, at this place, with these people. I would be remiss

connections with me, my team and our students.

if I did not mention that while I am thankful for the time we had with Bill Sipple, I was deeply saddened by his passing a

• Our network of alumni and friends is simply extraordinary.

few months ago, as were the other members of the EAB. We

The level of enthusiasm you offer the school, the positive

remember Bill in this issue.

memories and feelings you share with us, and the support you provide should be a great source of pride for us all. I know they

In the academy, summer is a time for renewal and catching

are for the faculty/staff team. We cannot thank you enough.

up—or at least attempting to do both. I enjoyed catching up with many of you during my summer travels.

• I am completely enamored of our students. Of the five institutions at which I’ve taught, never have I encountered

In the spirit of hospitality,

students so wonderful to work with and develop. I’m referring not only to this year’s seniors but to each of the nine classes I’ve graduated at DU. They are special people who will make us all proud to be Knoebel Pioneers.

• Failing to acknowledge the support Knoebel receives from University leadership would be a huge mistake on my part. In particular, I must acknowledge the two new bosses I acquired less than two years ago—Brent Chrite, Dean of Daniels, and Rebecca Chopp, DU’s Chancellor. Neither had experience with a hospitality program prior to coming to DU, but both have quickly developed an appreciation for the value we add and are incredibly supportive.

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GET TO KNOW THE KNOEBEL FACULTY Read on for an inside look at hospitality professors discussing their backgrounds, sharing industry and academic expertise, revealing something most people do not know about them, and much more.

Q: What made you decide to enter the hospitality field?

A: I’ve never worked in another industry. Even as a young teen I worked in a catering facility. As an undergrad, I worked the front-of-the-house at Tavern on the Green and later as an apprentice at Ma Maison in Los Angeles—a top-ranked restaurant at the time. There, I gained valuable skills focused on pastries and desserts. After graduation, I held another apprenticeship at Le Cirque in New York, where I focused on the hot side, most particularly soups and sauces. When I left

DAVID CORSUN Director, Associate Professor Born and raised in New York City, Dr. Corsun spent more than 15 years in the New York restaurant business. He earned a Master of Arts in Food Service Management from New York University and a PhD, focusing on organizational behavior, from Cornell University’s School of Hotel Administration.

Before coming to Knoebel, Dr. Corsun taught at Washington State University and the University of Nevada Las Vegas. He also held academic and consulting positions while earning his graduate degrees.

Le Cirque, I became a restaurant director at Tavern on the Green and within six months was the senior restaurant director.

I was 22 years old and managing about 150 employees. After working in a variety of New York eateries, including a stint as assistant director of operations for Restaurant Associates at Lincoln Center, I opened my own restaurant. As an owner and manager, I strived to create a humane workplace where people felt safe, earned a living wage and brought their whole selves to work. Having been part of many hospitality workplaces, I realized that most did not treat their employees the right way.

This realization also influenced my decision to enter academia and, ultimately, take on an administrative role. I wanted to model good management and teach students to become humane managers who treat their employees with dignity and respect.

Q: What classes do you teach at Knoebel?

A: I teach a leadership seminar that is offered to seniors. I have also been using my food and beverage background to co-teach our contemporary cuisine course, which enables students to create pop-up restaurants. We have a guest chef series

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embedded in the course, so students get to work with extraordinary culinary talent.

Q: How would you describe your teaching style?

A: Nontraditional. I am very explicit about some things and purposefully ambiguous about others. The world is full of ambiguity and one of the greatest lessons I can teach my

Q: What is something people don’t know about you?

A: While I was running restaurants in New York, I was also performing stand-up comedy. The pinnacle of my brief stand-up career was getting a callback from “Catch A Rising Star.” Unfortunately, when I went for the callback, my time was given away to a Tonight Show regular. Even though I didn’t

students is how to deal with it.

become a comedian, I use the performance and improvisation

Q: Where do you think Knoebel stands compared to other hospitality schools?

Q: How do you enjoy spending your free time?

A: DU is my favorite of all the universities at which I have taught or studied for three reasons. First, our students—they

skills I learned in the classroom.

A: I like to ski, hike, play golf and basketball. I also collect wine and love to cook. All of these activities are best when shared

are hybrids: very smart academically and willing to do the

with family and friends.

work of the industry, and that combination is not easy to find.

Q: What is your favorite food?

I spend a lot of time with them outside of class when we travel, either for class or industry conferences, which allows me to get to know them on a more personal level. Second, I love and stand by DU’s values and vision. It truly is the most collegial place at which I have ever taught. Finally, DU’s location is

A: My favorite food to work with is dough—I love pastries and breads, though I just plain enjoy cooking. I like to open my refrigerator and cabinets to see what I have on hand in order to improvise and come up with something great. •

unbeatable. It is incredible to be situated in an urban center that is an hour and a half away from world-class resorts.

Q: Which places left an impression on you during your travels?

A: Every place I have been fortunate enough to visit has left an impact on me. My travels make me appreciative of many things including the elements of culture we share and those that make us different, nature and natural beauty, and the warmth of the people in the places I’ve been.

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HARAGOPAL “HG” PARSA Barron Hilton Professor of Lodging Management and Endowed Chair from Virginia Tech, a Master of Science in Food Science from University of

Q: If you could have any job other than professor, what would it be and why?

Arkansas and a Master of Science in Genetics from Osmania University in

A: I would probably attend a seminary and then teach

India. In addition, he holds a food management professional certification.

philosophy and comparative religion. Or I would become a

A former Fulbright Scholar, Dr. Parsa brings to Knoebel over 13 years of

writer promoting social change and striving to achieve

mid-level management experience, during which he won several awards

social harmony.

Originally from India, Dr. Parsa has a PhD in Hospitality Management

for high profits, good sales and excellent people development. He is also an associate editor of the Journal of Hospitality and Tourism Research. His

Q: Where do you think Knoebel stands compared to other hospitality schools?

research interests include corporate social responsibility, marketing and

A: Knoebel stands high especially because of our boutique

pricing strategies, and analysis of restaurant and food trends.

program that centers on quality of education and provides

Q: What made you decide to enter the hospitality field?

the best value for the money students are investing in their

A: My passion for hospitality and the opportunity to make a

passionate teachers across the board who care about their

difference by helping others.

students’ success.

Q: What do you know now that you wish you had known when you first started in this field?

Q: What are some things people don’t know about you?

A: I wish I had known more about technology,

A: I enjoy reading philosophy books and exploring

financial management and the complexity involved in lodging

spirituality. I like to learn about different religions and beliefs

operations.

from a humanistic perspective. I also enjoy watching

Q: What classes do you teach at Knoebel?

A: I teach revenue management, restaurant management and restaurant concept development.

degrees. In addition, our hospitality school has truly

international movies and I love Chinese food. I could eat it every day. I must have been Chinese in my last life.

Q: How do you enjoy spending your free time?

A: I like watching sports and catching up on non-academic reading. I have a huge library at home. I also enjoy nature—I often garden and hike. I was really touched by Pike’s Peak, Mt. Rainier in Washington and the Himalayas. •

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AMRIK SINGH Associate Professor undergraduate studies. He obtained his Master of Science in Hotel

Q: Of which accomplishments are you most proud?

Administration from the University of Nevada Las Vegas and his PhD in

A: Getting positive feedback from my students who tell me that

Hotel, Restaurant and Institutional Management from the Pennsylvania

I am a great professor—that gives me the greatest satisfaction.

State University. Before coming to Knoebel, Dr. Singh worked as a banquet

I also feel proud when I hear about the successes of former

manager for the Four Seasons Hotel in Singapore and held academic

students in the industry.

Dr. Singh is originally from Singapore and came to the U.S. for his

positions at North Dakota University, Penn State and University of Utah.

Q: What made you decide to enter the hospitality field?

Q: What distinguishes Knoebel from other hospitality schools?

A: We really care about our students and establish a very high

A: The glitz and glamour of hotels. Also, the excitement that

degree of contact with them. As a result, we create long-lasting

comes with working in this field.

relationships. We work with students from the time they come

Q: What do you know now that you wish you had known when you first started in this field?

A: I wish I had known how valuable real estate experience is for the hotel side of this industry. That is why now I constantly keep up with real estate trends and share them with my students.

Q: What classes do you teach at Knoebel?

A: I teach accounting, finance and real estate on the lodging side. I also teach a revenue management course, which is a recent addition to our curriculum.

Q: What do you like best about being a professor at Knoebel?

A: The informal, familial atmosphere in which my colleagues and I work together toward fulfilling the University’s objectives.

to Knoebel until they graduate and often well into their professional careers. We participate in every stage of their academic growth and that is a very different approach compared to the public university setting.

Q: What is something people don’t know about you?

A: I think a lot of my students don’t realize I am a nice guy right away because I am a tough professor. But once they get to know me they understand that first impressions are not always accurate.

Q: What activities do you enjoy in your free time?

A: Jogging. •

This atmosphere also allows for an open door policy not only among faculty and staff, but also among students. My students can meet with me anytime.

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predictive modeling and forecasting. The classes I teach fit well into my research focus and expertise. I have taught the following courses: hospitality technology and analytics, hospitality information systems and technology, revenue management and lodging sales management.

Q: If you could have any job other than professor, what would it be and why?

A: Some options would be working as a data analytics consultant or a technology entrepreneur because first, I am always curious and passionate about the changes in technology and IT architecture. Second, there are many niche markets that

LIJIA “KAREN” XIE Assistant Professor Dr. Xie was born and raised in China. She holds a PhD in Business Administration from Temple University’s Fox School of Business and Management and a Master of Philosophy in Management from the Hong

have not yet been explored or well served. I believe technology and analytics have the power to make people thrive and embrace a better quality of life. Third, I am excited about educating the next generation of data scientists using my job experience.

Kong Polytechnic University School of Hotel and Tourism Management.

Q: What distinguishes Knoebel from other hospitality schools?

With an industry background primarily in data analytics, Dr. Xie has held

A: Knoebel offers a boutique program to a selective pool of

various analyst and consulting positions with companies such as Accenture

students who are ambitious and passionate about hospitality.

Management Consulting and Restaurant Solutions, Inc. She has received

We do so through high touch and personalized engagement

multiple academic awards and her work has been published in numerous

opportunities. Students at other institutions don’t get the types

scholarly journals including the Journal of Management Information

of experience, opportunities and resources Knoebel students

Systems, the International Journal of Hospitality Management, the Journal

do. Knoebel stands strong among its competitors. We never

of Hospitality Marketing & Management, and the Journal of Travel and

stop improving our program.

Tourism Marketing, among others. She also serves as a referee for six academic journals in business and hospitality.

Q: If you could travel to one place where would it be and why?

Q: What made you decide to enter the hospitality field?

A: I would like to travel to China. Although it is the place I

A: I love to travel and I love doing research on how technology

impress me and constantly give me new thoughts. I hope that

and innovations can enable people to enjoy traveling more.

my students will get a chance to visit countries like China, and

Q: What do you know now that you wish you had known when you first started in this field?

come from, the changes that happen in that country every day

become global citizens who can appreciate multiculturalism. I hope this will allow them to become competent professionals

A: How to put myself into other peoples’ shoes in order to

on a global scale.

understand things from their standpoints.

Q: What is something people don’t know about you?

Q: What are your areas of focus or expertise at Knoebel and what classes do you teach?

A: Data is my date. I am a nerd who enjoys my small world in

A: My current research focuses on three areas: digital

which I can deal with data for 12 hours a day, non-stop.

marketing, managerial intervention in social media, and

Q: How do you spend your free time?

customer conversion on the path to purchase. My expertise

A: I am a hard-core skier. When I’m not busy with my research

includes business analytics, econometrics and statistics,

and teaching, you will find me in the mountains. •

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"Students at other institutions don't get the types of experience, opportunities and resources Knoebel students do...We never stop improving our program."

- Lijia "Karen" Xie, Associate Professor

CHERI A. YOUNG Associate Professor Master of Science in Hospitality-Tourism from Rochester Institute of

Q: What do you know now that you wish you had known with you first started in this field?

Technology and her PhD from Cornell University’s School of Hotel

A: How difficult it is to manage staff.

Originally from upstate New York near Albany, Dr. Young received her

Administration where she specialized in organizational behavior, human resources and hospitality management. From opening her own restaurant in Rochester, New York, to serving as Monroe Community College’s director

Q: What are some of your favorite classes that you have taught over the years?

of Food Service, most of Dr. Young’s industry experience is in food and

A: My specialty within the hospitality sector is human resources

beverage. Before coming to Knoebel, she held faculty positions at Keuka

and organizational behavior, so I have enjoyed teaching courses

College, Cornell University, Washington State University and the University

in this area both at DU and other institutions. About seven

of Nevada, Las Vegas. In 2013, she was awarded the Service Learning Faculty

years ago I started teaching hotel operations, and I love sharing

of the Year Award by DU’s Center for Community Engagement & Service

the focus of my research projects on the hotel industry,

Learning for establishing an innovative diversified mentoring relationship

including my dissertation at Cornell, with my students.

program between the ECDC/African Community Center and students from her human capital course. Additionally, Dr. Young recently received Daniels’ C. Thomas Howard Innovative Teacher Award.

Q: How would you describe your teaching style?

A: It revolves around service learning that enables students to

Q: What made you enter the hospitality field?

apply what they learn to a real-life issue with community

A: After two years of programming mainframe computers

partners who provide feedback that helps expand students’

following my undergrad studies, I quit my job to earn a

knowledge on that issue. For example, in the human capital

master’s in hospitality-tourism. I fell in love with the food

course I teach at Knoebel, students partner with newly

service business during my senior year in undergrad when I

resettled refugees who offer perspectives on managing people in

served at a small French restaurant, but computer

their countries and how that differs in the U.S. And because my

programming was a hot field when I graduated. After telling my

students are “managing” the refugees as if they were employees,

undergraduate advisor that I really liked management and was

they learn how to manage a culturally-diverse workforce.

thinking of making it my concentration, he laughed and said that I did not want to end up being a manager at McDonald’s.

Continued on Page 10

Little did he know that there are quite a few millionaires who started as managers in McDonald’s and ended up owning lots of units!

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Cheri A. Young, continued Q: How do you think Knoebel compares to other hospitality schools?

students for any path they decide to take within the hospitality

A: Having taught at various institutions across the country

award at the Worldwide Hospitality Awards in Paris, France, for

before coming to DU, I have lots of comparisons. Of course, the

our collaboration with the ECDC/African Community Center, a

Knoebel School is very special because of the individualized

refugee resettlement agency. We won because our service learning

attention we give to students. Unlike other universities that

method of teaching students to be better managers of a diverse

attempt to fit all their students into particular molds, we start

workforce is among the world’s most unique, and because we

by developing a unique experience for each student that

model corporate social responsibility for our students.

leverages his or her talents, aspirations and interests. We do that through a combination of course work, travel experiences (trips to Sonoma and Napa wine country, the hotel show in New York, restaurant show in Chicago, lodging investment summit in LA, etc.), study abroad opportunities, mentorship and internship prospects via our career fair, which in my opinion is the best I have seen, and personalized advising.

Q: Which of Knoebel's accomplishments are you most proud?

A: There are many but two immediately come to mind: Our Knoebel School student team of Molly Tomkins, Jing Wan and Diane Duan beat Cornell University, the University of Houston and Penn State to win first place in the student competition at the Global Spa & Wellness Summit a few years ago. The win was a pretty big deal considering that we don’t offer a spa management course at Knoebel! It shows that we prepare

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sector. Also, Knoebel received the “Best Educational Innovation”

Q: If you could travel any place in the world, where would it be and why?

A: I would love to visit the Ice Hotel in Sweden. How cool would it be—no pun intended—to stay in an artistically-sculpted hotel that melts every year? Add a bit of dog sledding to the adventure and I would be over-the-top happy!

Q: What is something people don’t know about you?

A: When I travel to foreign countries, I like to go to the local grocery stores or markets. I find it fascinating to see what people eat and how they shop for their meals. I think in another life I was an anthropologist because I love to observe and study how people live. •

KNOEBEL’S PART-TIME, PROFESSIONAL FACULTY Unlike other units on campus, Knoebel’s professional faculty are considered “participating faculty,” which means they do more than just teach. These dedicated individuals are actively involved in the school and attend faculty/staff meetings. They work alongside our full-time faculty on curriculum development and implementation, and school strategy. As participating members, they vote alongside our full-time faculty on everything we implement at Knoebel.

AMY CAMPODONICO Amy Campodonico (MBA 2013, BSBA 2012) is the conference services manager at Knoebel Events, overseeing student worker training and development in the front-of-the-house. Most recently, she served as the assistant director of banquets at the Omni Interlocken Resort. In her spare time, Amy enjoys snowboarding, watching the San Francisco Giants and spending time with her dog, Miley. •

TIMOTHY DOWNS Born and raised in Michigan, Tim decided at an early age to pursue a career as a chef. While working for Amway Grand Plaza Hotel, a four star-four diamond hotel in Grand Rapids, Michigan, he learned the technique of Garde Manger and fell in love with cooking. Tim then moved to Scottsdale, Arizona, to attend the Culinary Institute, earning a degree in culinary arts and restaurant management. Tim also worked at “Café Terra Cotta,” as an executive pastry chef, earning “Best Southwestern Desserts” in the greater Phoenix Area. Tim moved on to higher volume and high energy environments, opening more than 11 different concept restaurants as a consultant and sous chef, and worked long term at Jilly’s American Grill in Phoenix. Eventually, Tim followed his wife, Christine, to Colorado and accepted a position at the Yard House where he managed up to 70 staff in the kitchen with an annual gross of $11 million. Ultimately, he turned the kitchen into a corporate management training location. Having accepted the position of executive chef in Knoebel Events, Tim and his team are employing current culinary trends and elevating the school’s reputation while giving hospitality students the experience and real life skills they need to be successful. Tim team-taught the Contemporary Cuisine course for the first time last spring. •

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JEFFERY DUNI Vice President HREC Investment Advisors Vice President of HREC Investment Advisors Jeffrey Duni (MBA 1988, BSBA 1986) brings over 25 years of experience in all aspects of business development, asset management, acquisition and development for hospitality and resort enterprises, deal structuring, financing and brokerage. Over the course of his career, Jeffrey has worked at HVS Capital, Sage Hospitality Resources, Xanterra Parks & Resort and The Prudential Realty Group. He teaches the senior-level Asset Management course, bringing industry experience and awareness of current issues to provide students with a real-world perspective on the business of owning hotels. Jeffrey finds great satisfaction in working with Knoebel students, particularly on term projects, which typically involve a hotel in the Denver market area. •

PATRICIA FARMER Patricia Farmer’s background includes degrees in social work and criminal law from Saint Louis University. She worked as a probation officer in St. Louis County and as a social worker in a minimum security prison, where she specialized in cases involving alcohol and drugs. After moving to Denver and working in probation and parole until she became a mother, Patty became an entrepreneur. With the help of her husband, Bob, she started a destination management company, while caring for a parent. Patty is the only director of sales Knoebel Events has known, and she teaches hospitality sales and event practicum classes. •

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RAYMOND LIEGL Raymond Liegl has been a chef instructor at DU for 16 years, teaching Managing the Restaurant Operation and Contemporary Cuisine. Prior to joining Knoebel, Raymond held a variety of positions, including junior chef at a German resort, sous chef in several Chicago restaurants, and catering director at DU. Raymond received his BA in history from Chicago’s Roosevelt University in 1974, a certified chef certificate from Simon Knoll School for Hotel and Restaurant Management in 1964, and a chef apprenticeship from restaurant Mathauser in Munich, Germany, that same year.

Raymond recently announced that he will be retiring to spend more time with family, especially his wife, Maureen. •

ERIC LANE Originally from Houston, Texas, Eric Lane has been at DU since 2006. He currently serves as senior director of operations for Knoebel Events and has been leading the Knoebel Events team since its inception 10 years ago. He teaches Introduction to Hospitality, Managing the Restaurant Business, and Wines of the World, a class offered to non-majors. Eric received his BA and MA from the University of Houston and recently completed his doctoral degree in education from DU. Eric resides in Littleton with his wife, son, and their chocolate Labrador. •

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DAVE PEASE A graduate of Cornell University’s Hotel School, Dave Pease began his career with Marriott as a bellman in 1972 and spent the next 42 years in sales and marketing, operations and as a general manager. His last position before retirement was general manager of the JW Marriott in Cherry Creek. Dave won numerous awards with Marriott including, “Marketing Person of the Year,” “Exceptional Management Development” and “General Manager Sales Leadership.” He has been a Colorado Hotel and Lodging Association board member for many years and was named Colorado Hotelier of the Year in 1993, followed by election into the CHLA hall of fame in 2003. A veteran of the U.S. Navy, Dave and his wife, Lisa, live in Littleton. They have five daughters and six grandchildren. Dave just finished his second year teaching Hospitality Services Management in the Knoebel School. •

STACY MOORE Stacy Moore (MBA 2015) began her hospitality career in 2002 as a sales associate with Vail Resorts and has worked at several Denver hotels including the Holiday Inn Downtown (now the Crown Plaza), The Holiday Inn Select in Cherry Creek and the Curtis Hotel. She also worked as an account manager for Denver and Beyond, a private event company. Stacy has held various positions over the years including sales, catering and conferences services. Before earning her MBA, she earned a bachelor’s in public relations and journalism from the University of Northern Colorado. Stacy began her career at Knoebel as the conference services manager in 2006 and now serves as the assistant director of operations. She loves her job because she gets to work with students every day and is able to see them grow and begin their own careers in hospitality. •

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TOM RICCA Tom Ricca (MBA 1975, BSBA 1969) entered DU in 1967 with a degree in architecture from Notre Dame and five years in the military to pursue a career in hotel and restaurant management. In 1973, after earning his degrees from DU, Tom embarked on two paths he continues to follow to this day: he started Ricca Design Studios and began teaching facilities design at DU. Over the years, RDS has become one of the industry’s largest back-of-house design firms with offices in seven U.S. locations, projects on seven continents including Antarctica, and a strategic alliance in Shanghai, China. The award-winning company designs kitchens, laundries, waste management, back-of-house organization, and logistical systems for hotels, resorts, convention centers, stadiums, collegiate dining and other commercial building types that involve food service. High-profile projects include the Mansion on Turtle Creek, Dallas; the hotels at LA Live, Las Ventanas al Paraiso in Cabo, Pelican Hill Resort in Laguna Beach; Four Seasons resorts in Bora Bora, Costa Rica, Moscow, Beijing and Cairo; and Park Hyatt Hotels in Washington D.C., Mexico Argentina and China. Currently, RDS is finishing the hotels and restaurants at Disneyland, Shanghai; stadiums for the LA Rams, Minnesota Vikings and Atlanta Falcons; and corporate dining campuses for Coca Cola, Exxon Mobil and Northwestern Mutual Insurance. Tom continues to teach because he enjoys interacting with students, and believes that an appreciation of good design and an understanding of the process are skills every hospitality professional will use. •

"Tom continues to teach because he enjoys interacting with students, and believes that an appreciation of good design and an understanding of the process are skills every hospitality professional will use. "

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KNOEBEL EVENTS CAREER FAIR NOVEMBER 2015 In late January, Fritz Knoebel welcomed representatives from 37 companies from across multiple industry segments to the career fair.

Seniors worked as ambassadors to the company representatives, ensuring that their experience was positive. The vast majority of Fritz Knoebel students attended the career fair, which resulted in multiple offers for graduating seniors and great summer internships/work experiences for our other students. Recruiters love our students and the experience they have when visiting the school.

PUBLIC GOOD GALA FEBRUARY 2016 This five course, food and wine pairing dinner is part of Fritz Knoebel’s Guest Chef Series. Our Guest Chef in February 2016 was Matt Zubrod, Executive Chef at The Little Nell in Aspen. The event was produced by our Contemporary Cuisine class; the Human Capital students acted as the staffing/HR consultancy; and the dinner was marketed by our Event Marketing class. African Community Center refugees in the food service training class worked side by side with Fritz Knoebel students to produce this wildly successful, third annual event.

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LEAD LUNCHEON MAY 2016 Our LEAD Mentorship Program culminates each year with the LEAD Luncheon, which brings together industry mentors and student protégés along with Fritz Knoebel faculty and staff. We celebrate the contributions of our industry mentors and name the Mentor of the Year. In 2016 we honored Chris Cornelius of Exclusive Resorts.

DU VIN FESTIVAL 2016 In May of this year we held the 7th annual DU Vin Wine Festival. The festival is comprised of two events, a Guest Chef Series food and wine pairing dinner on a Thursday followed by the Grand Tasting the following Saturday afternoon. We had a Denver all-star team of guest chefs: Alex Seidel of Fruition and The Mercantile, Keegan Geerhard of D Bar and Daniel Asher of Root Down and Linger. The festival is another of our cross-course collaborations: The Event Marketing Class in winter gears up the sales and marketing effort, which is picked up by the Special Event Management (SEM) class in spring. The SEM students also oversee the production of the Grand Tasting and assist the Contemporary Cuisine students on the pairing dinner.

Finally, the students in our Managing a Restaurant Business course volunteer to work on the front line at these events. This year’s DU Vin was easily the best yet.

SENIOR RECEPTION JUNE 2016 The Friday before graduation Saturday is a great day in Fritz Knoebel. The faculty and staff welcome our seniors and their families for a celebratory cocktail reception. It is an opportunity for the Fritz Knoebel team to congratulate the senior class and for us to express our thanks to their parents for entrusting us with their education. We look forward to this event each spring because it is always special.

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ALUMNI UPDATES

HUNTER HANSEN (HRM 1972) is a managing director of Hilton Hotels. Hansen manages

several hotels in Naples, Florida, including the Naples Grande Beach Resort and the Edgewater Beach Hotel.

SHARON MARKMAN (HRM 1986) is now Administrative Director for the University of

Chicago Medicine’s Center for Healthcare Delivery Science and Innovation.

DAVE JOHNSTONE (HRM 1987) is the CIO of Hospitality for McWhinney in Denver, CO. Johnstone is also a Knoebel School Executive Advisory Board Member.

BILL LIGHT (HRM 1987), Vice President of Sales at Associated Luxury Hotels International,

won the 2015 ALHI President’s Award.

JESSICA RICE (HMT 1993) transitioned to a new role in 2015 as Director of Meeting and

Incentive Sales at Playa Hotels & Resorts, a private hotel investment company that owns 13 all-inclusive resorts in Mexico, the Dominican Republic and Jamaica.

AMBER CHRISTOPHER (HRTM 1996) was promoted to Senior Vice President for Guest

Experience at the Denver Zoo in July 2015.

JONATHAN LARON (HRTM 2003) assumed the role of Director of Sales – Event Sales

Center at Hiltons of Chicago in May 2015.

JASON DORFMAN (HRTM 2005) married Nica Rognmoe in Cabo San Lucas in February

2016. Dorfman is the General Manager at the Doubletree Hotel San Francisco.

AILEEN REILLY (HRTM 2006) opened a second restaurant in Denver, Coperta. This 115-seat restaurant is rooted in the foods of Rome and south Italy.

DON KERCHOF (HRTM 2009) is Vice President of Guest Relations at Cuvee in Denver.

CARSON MUIR (HRTM 2011) accepted a position in April 2016 as the Event Sales Manager at the Park Hyatt, Chicago.

Page 18 | Knoebel News | Fall 2016

IN MEMORIAM

Bill Sipple, one of the early members of the Knoebel School’s Executive Advisory Board (EAB), passed away on April 24, 2016. He succumbed to pancreatic cancer only three months after his diagnosis.

I met Bill Sipple in 1978, my first year as an undergraduate at Cornell University.

Bill was a senior. Unfortunately, we didn’t become friends then—we waited until we met again in Denver in 2010, which caused me to miss what could have been 30-plus years of friendship with an extraordinary guy. Bill had returned to Denver as the executive managing director of HVS Capital. In the intervening years, he had married a classmate of mine, Susan Papo, with whom he had two daughters, Allison and Kimberly. The three were the loves of his life.

Bill was the consummate professional. He was highly regarded throughout the industry for the breadth of his knowledge and expertise, which spanned lodging operations; feasibility and development; and investment/financing. Bill was frequently invited to present at conferences across the country, including Americas Lodging Investment Summit, the NYU Hospitality Investment Conference, and Meet the Money. He worked in the industry for 37 years, mostly on the development side, with Ramada, Starwood and Carlson before taking over HVS Capital.

Bill will be missed by all who knew him, including those who served with him on Knoebel’s EAB. We will miss his great humor, thoughtfulness, generosity of spirit and strategic mind. Mostly, though, we will miss his friendship.

David Corsun

Fall 2016 | Knoebel News | Page 19

Fritz Knoebel School of Hospitality and Management 2044 E. Evans Ave. Denver, CO 80208-8921

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