Spring 2012 Hospitality News Magazine

HOSPITALITYnews FROM THE CECIL B. DAY SCHOOL OF HOSPITALITY

Spring 2012

Full Flavors The

of Hospitality

What’s Inside

Dr. Pavesic: Honoring an Industry Leader Added to the Mix: Culinary Management Atlanta Hospitality Alliance Scholarship

World-Class. Worldwide.

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FROM THE DIRECTOR

A TASTE OF HOSPITALITY This spring has been an exciting time at the School of Hospitality!

We have been busy with several events, including the Taste of Georgia with Georgia legislators, the High School ProStart Career Fair, and our Spring Career EXPO in conjunction with the Southeast Chapter of the Council on Hotel, Restaurant and Institutional Education. Many thanks to the more than 30 hospitality companies at the Career EXPO whose recruiters were seeking interns and employees from among our best and brightest students.

Our program continues to see growth in total credit hours, majors, minors and certificate students. We are pleased to announce our newest specialization, a Culinary Management Certificate, which will better prepare graduates to enter the largest segment of the hospitality industry, employing over 380,000 people in Georgia alone. Please read more about this new certificate on page 6.

Students also have been involved in several special projects relating to the food service industry – partnering with the Georgia Restaurant Association to preserve our state’s restaurant history and presenting market research to Denny’s corporate executives. More about these projects can be found in the coming pages.

It is only fitting that this food-themed issue pays tribute to Dr. David V. Pavesic, who will be retiring at the end of spring semester 2012. This senior faculty member has been the School of Hospitality’s restaurant industry expert since

joining our program in 1986 – in fact, he hired me as a fulltime faculty member in 1991.

His passion for the restaurant industry has been inspiring.

While the 3,000 or so students he taught may have thought his stringent classroom practices were unnecessary, once “in the real world,” graduates consistently say that Dr. Dave’s courses provided them with the essential ingredients for their industry success. As the comments in the article on page 10 will attest, this appreciation is deeply and sincerely evident.

On a personal note, Dr. Dave has been a valued colleague, mentor and friend. Dave, you will be sorely missed at Georgia State, but your adventures in retirement are well deserved, and we wish you and your wonderful wife, Tana, much happiness.

I thank both of you for your years of dedication and service not only to GSU and the School of Hospitality but to the profession of hospitality education.

With deepest thanks,

Debby Cannon, Ph.D., CHE Director, Cecil B. Day School of Hospitality Administration

The Cecil B. Day School of Hospitality Administration is committed to academic excellence in the development of students for leadership roles in the hospitality industry. We prepare students for such positions by pursuing ethical, innovative and value-enhancing strategies in a culturally diverse and technologically advanced world. We serve our local, regional, national and international constituencies through research, teaching and outreach activities.

The school achieves its mission by offering a relevant, up-to-date curriculum in a teaching and learning environment that emphasizes continuous improvement.

H O S P I TA L I T Y Spring 2012

CONTENTS 2 6 N E W S & N OT E S

F E AT U R E S

Culinary Management Added Five Areas of Specialization Swirl, Sniff, Sip & Savor Honoring Dr. Dave Pavesic Preserving a Legacy A ‘Grand Slam’ Experience

ALUMNI NEWS

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F A C U LT Y & S TA F F

BOARD MEMBERS

C O N TAC T U S : The Cecil B. Day School of Hospitality Administration 35 Broad Street, Suite 220 Atlanta, Georgia 30303 404-413-7615 main hospitality@gsu.edu

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NEWS & NOTES

NEWS & NOTES School of Hospitality and GRA host Taste of Georgia for legislators

workshops, and a career fair with some of the top companies in the industry. Special events included a game night, a Blue Jeans & Blazers Party, the Legacy Lounge: Cupcakes & Cocktails, and a Chux & Tux Party, where students got to show off their best formal attire and awesome Chux shoes.

AH&LA students visit New York for international conference

by Brittany Meara, Student Chapter President

Together with the Georgia Restaurant Association, the Cecil B. Day School of Hospitality Administration played host to Georgia legislators, staff and guests at AmericasMart on Feb. 9. The Taste of Georgia featured the finest fare from Georgia’s restaurants as well as opportunities for legislators to network with representatives from the state’s secondlargest industry.

Many thanks to the students who helped make the evening possible, especially senior hospitality major, Virginia Son.

Spring Career EXPO a success for students and alumni On Feb. 17, more than100 students from the Southeast Chapter of the Council on Hotel, Restaurant, and Institutional Education participated in the Spring Career EXPO at the Georgia World Congress Center.

The Spring Career EXPO continues to be a huge success, providing students and alumni the chance to connect with representatives from Fortune 100 and Fortune 500 companies seeking interns and employees. Thanks to Robinson College’s Career Management Center, our Career EXPO is consistently ranked among the best college career fairs by students and employers.

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NSMH students attend national conference in D.C. From Feb. 16 -19, nine outstanding students from Georgia State University’s National Society of Minorities in Hospitality (NSMH) student chapter attended the 23rd Annual National Conference in Washington, D.C. While in our nation’s capital, students were able to network and build relationships with fellow NSMH members and companies including ARAMARK, Four Seasons Hotels & Resorts, Hilton Hotels Worldwide, Hyatt Hotels & Resorts, Marriott International, Inc., Sodexo, and Starwood Hotels & Resorts, all sponsors of the NSMH National Conference.

The 23rd Annual Conference featured events such as the Resume Ready Room, Networking Suites, developmental

The American Hotel & Lodging Association (AH&LA) is a national organization to both protect and promote the interest of hoteliers. With the help of faculty advisor Diana Barber and several determined students, Georgia State started its student chapter in September 2010. Since then, membership has grown, reaching 66 members this spring semester. The student chapter works to educate students about the industry through hotel tours and guest speakers, and also to provide networking opportunities with leaders in the industry through volunteer events.

Every year, the American Hotel & Lodging Association Educational Foundation hosts its fall conference in New York City.

This year, it was held in conjunction with

the International Hotel and Motel Show, as well as Boutique Design. This year, thanks to the generosity of the School of Hospitality, several other members and I were able to travel to New York for a few days to learn about updates in the industry, network with

other hoteliers and student chapters, and create a presence for Georgia State and the School of Hospitality.

The conference consisted of breakout sessions, meetings and two trade show floors. I attended seminars on everything from “Technology Issues That Keep a GM Up at Night” to “The Bells and Whistles of Your Marketing Mix.” There was even a session dedicated to helping students take the necessary steps in their early 20s to achieve success. My favorite session was dedicated to the relatively new Women and Lodging Sector of AH&LA. The panel consisted of four successful women who spoke firsthand about overcoming career challenges in the industry and how they turned possible failures into opportunities for learning and growth. In addition, I was able to attend a presidents’ breakfast where I had the chance to exchange stories and ideas with other student chapter presidents from across the nation.

Overall, the conference was a wonderful learning opportunity, and I am happy I had the chance to go. Because this year’s conference was such a success, our chapter has already started planning fundraising projects to raise money for the upcoming trip this November.

Eta Sigma Delta inducts 23 new members Eta Sigma Delta is a scholastic honorary society for juniors and seniors in Hospitality Administration with a cumulative gradepoint average of 3.0 or above. Eta Sigma Delta’s purpose is to recognize the scholastic and professional achievement of students in hospitality management, tourism and culinary arts. With more than 60 active Eta Sigma Delta chapters throughout the world, Georgia State is pleased to have a student chapter through the School of Hospitality.

Eta Sigma Delta stands for excellence, leadership, creativity, service and ethics.

The Cecil B. Day School of Hospitality Administration and Professor Joe Perdue, faculty advisor, were proud to induct 23 new Eta Sigma Delta members to this prestigious honor society on Nov. 30, 2011. Students were given honor cords, lapel pins and a certificate of membership during An Evening of Recognition & Appreciation, hosted by

the School of Hospitality to honor special guests, alumni and honorary faculty and featuring hors d’oeuvres and sweet treats prepared by the food production students.

aDDITIONAL PHOTOS

STUDENTS ATTEND CMAA CONFERENCE IN THE “BIG EASY” Hospitality students attended the Club Managers Association of America’s World Conference in New Orleans from Feb. 2427. Ray Ferreira, faculty advisor, and students were able to attend education sessions on a variety of topics related to club management, including legal issues, human resources,

membership development, financial issues and club services. There were numerous opportunities for the students to network with mangers from around the world.

The conference featured a career opportunity showcase where clubs listed jobs and internships then interviewed interested students. The Idea Fair was also a highlight for students, showcasing poster displays highlighting special events and activities that clubs felt were special and unique.

The entries were judged by a panel and awards were given for the best ideas.

The students also toured a vendor show that had hundreds of vendors exhibiting their products for private club managers.

Above: A talent recruiter from Waffle House talks with a student about career opportunities during the Spring Career EXPO, held Feb. 17 at the Georgia World Congress Center.

Middle: Kat Cole (MBA, 2010), president of Cinnabon, Inc., poses with Debby Cannon, director, at the Taste of Georgia Event held at AmericasMart on Feb. 9.

Below: Karen Bremer, executive director of the Georgia Restaurant Association, poses with Pounce the Panther at the High School ProStart Career Fair on Feb. 10.

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NEWS & NOTES

A WIN – WIN “ALLIANCE”: ATLANTA HOSPITALITY ALLIANCE DONATES SCHOLARSHIP TO SCHOOL OF HOSPITALITY

THE ATLANTA HOSPITALITY ALLIANCE HAS DONATED A $10,000 SCHOLARSHIP TO BENEFIT STUDENTS OF THE CECIL B. DAY SCHOOL OF HOSPITALITY ADMINISTRATION AT GEORGIA STATE UNIVERSITY.

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he Atlanta Hospitality Alliance (AHA) was founded in 2009 by Dan Weede of Carlton Fields and Monty Levy of HREC Investment Advisors.

The AHA was formed to give Atlanta-area hospitality executives with a transactional and development focus a forum in which to network and collaborate on industry-specific matters. In 2010 the AHA became a member-only nonprofit corporation, and to date it has approximately 100 dues-paying members, with the goal of not exceeding 200 members. Its current membership roster includes many of Atlanta’s leading hospitality executives, including representatives from most of the leading brand/franchise families, development and management firms, and professional services firms.

Outgoing AHA President Dan Weede presented the donation to Dr. Debby Cannon, director of the School of Hospitality, on Dec. 1, 2011, at their ninth quarterly meeting at the Rialto Center for the Arts. “This gift reflects the commitment of the AHA to support the next generation of hospitality professionals and foster a greater sense of community within the Atlanta-area hotel community,” Weede said. The AHA Board has many ties to the School of

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Hospitality, and financing scholarships has been a priority of the AHA since its founding.

“This gift from the AHA to GSU is a perfect example of a symbiotic relationship,” said Paul Breslin, AHA founding board member and treasurer. “The students win with financial resources for an excellent education; the College wins with more students and a bond with the industry; the industry wins with the development of our future leaders.” Breslin also teaches hotel management courses in the School of Hospitality and is the school’s executive-inresidence in lodging.

Cannon echoed the importance of this academicindustry partnership. “We are extremely appreciative of the financial support for our students from the Atlanta Hospitality Alliance,” she said. “Their support extends to guest lecturing in our classes, providing current industry data for faculty to utilize and employing our students and graduates.

These are extraordinary industry leaders who are certainly having a positive impact on our program and our students.”

For more information about the Atlanta Hospitality Alliance, please visit AtlantaHospitalityAlliance.com.

STUDENTS READY FOR BATTLE: THE NATIONAL HOSPITALITY CHAMPIONSHIP

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n April 12, the Cecil B. Day School of Hospitality Administration will host the National Hospitality Championship. Formerly known as the Battle for Atlanta, the event brings local hospitality businesses together for team building with a healthy dose of industry competition. To ensure the event continues the success it has enjoyed over the past 10 years, two School of Hospitality classes will be involved: Meeting and Tradeshow Management and Expos, Fair, and Entertainment Management.

The event provides a true hands-on approach to event management for the students. “It is better to learn and make mistakes in the classroom,” says Deborah Robbe, the instructor for the two courses.

Working alongside Robbe will be Joe Cunningham, a graduate research assistant. “This event provides an opportunity for

students to work in teams and solve real-world problems, just like they will when they graduate,” he notes.

New for this year will be the Pineapple Bowl, a competition for the best of the best in Atlanta. This year, the Pineapple Bowl will feature the Best Turndown Service in Atlanta, the Best Tablescape in Atlanta, the Best Garde Manger Chef in Atlanta and the Best Pastry Showpiece in Atlanta.

The National Hospitality Championship not only benefits GSU students but local businesses as well. Friendly competition between companies is healthy for the hospitality industry and is a true team-building experience for each company, Robbe says. Competitions like these build team pride, increase camaraderie and place a sense of ownership in each employee.

The National Hospitality Championship will take place in Hall A-1 within the Georgia World Congress Center from 8:30 a.m. to 1:30 p.m. on Thursday, April 12.

GUINESS WORLD RECORD SET Nicole Powell celebrates with students from the Cecil B. Day School of Hospitality Administration during the Atlanta St. Patrick’s Day Parade on Peachtree Street. A Guinness World Record was set with the World’s Largest Irish flag carried by students, faculty and staff.

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F E ATU R E S

CULINARY MANAGEMENT

ADDED TO THE MIX

by Joshua Grotheer

essentially ALL THE SKILLS AND to plan and manage KNOWLEDGErequired foodservice operations 6

H O S P I TA L I T Y Spring 2012

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career within the restaurant or foodservice industry can combine the best of the fastpaced culinary world with the challenges of business leadership. A certificate in culinary management is ideal for those who love food but desire to move beyond the kitchen, and will also help those who need to know more about what goes on in the kitchen in order to take on supervisory roles within restaurants, hotels and catering companies.

Unlike culinary arts programs, which focus mainly on cooking techniques, the coursework for culinary management includes basic food preparation plus restaurant management, human resources issues, kitchen safety, menu

development and front-of-the-house issues – essentially all the skills and knowledge required to plan and manage foodservice operations.

Restaurant and foodservice management means you will spend quite a bit of time dealing with food.

You can expect to make purchase orders for large industries, maintain sanitation and health safety codes, and understand nutrition and menu planning. This often involves getting a hands-on education in the kitchen, even if you never intend to do the cooking yourself. Although your chefs aren’t likely to hand over the knife unless you have actual cooking experience, there will be times when you jump into the kitchen, because this business is all about the eats.

Students who would like a more in-depth look into food production may

add an advanced foodservice management course, HADM 3410, beginning fall 2012. Through this course, the School of Hospitality will offer students the chance to apply the skills they’ve learned, including supervisory skills, basic foodservice preparation, banquet planning and food safety laws.

As the hospitality industry continues to expand, so does the need for skilled culinary managers. Our certificate program is designed to equip you with a specialized skill set for immediate employment or help you upgrade your skills for job advancement. It can typically be completed in one year or less, and can be applied toward the B.B.A. degree in hospitality administration, increasing the value of your degree and enhancing your earning potential.

Hospitality students learn how to prepare the perfect omelet during a Food Production lab inside the Culinary Learning Center on campus.

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F E ATU R E S

EARN A CERTIFICATE IN HOSPITALITY FIVE AREAS OF SPECIALIZATION ALLOW YOU TO CUSTOMIZE YOUR EDUCATION

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nterested in joining our country’s third-largest industry, one that employs nearly 9.5 million people nationally? Looking to gain access to top hospitality industry leaders from Fortune 100 and Fortune 500 companies? Then you’ll be excited to learn that the Cecil B. Day School of Hospitality Administration has expanded its Certificate in Hospitality Administration program to offer even more specializations – one of which could be right for you.

A Certificate in Hospitality Administration allows you to learn about the various career opportunities available in the field of hospitality and helps you see how your own personal areas of passion and interest can easily be woven into a career within the industry.

Paired with a major in a broader field – for example, accounting, finance, marketing or public relations – a hospitality certificate can provide a specialization within industry areas such as hotels, aviation, culinary, special events, and tradeshows/meetings.

To qualify for our Certificate Program students must be currently enrolled in a discipline other than hospitality with a minimum 2.5 GPA, or have previously obtained a four-year degree from any accredited university or college in the U.S. or an approved international university.

There are five options for a Hospitality Certificate.

Hospitality Operations Certificate: Selected courses offered through this certificate include hospitality law, human

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resources, service marketing, hotel management, restaurant management, private club management and venue management.

Aviation Management Certificate: The Cecil B. Day School of Hospitality Administration is one of the few programs in the world offering courses in airport and airlines management.

We are honored to have Warren Jones, aviation development manager at Hartsfield-Jackson Atlanta International Airport, on staff to teach courses in airport, airline and aviation management.

Culinary Management Certificate: Courses in food production, service management, restaurant management, beverage management and hospitality quality management provide an in-depth look at all things food.

Event Management Certificate: Special event management has become a recognizable position that requires certain credentials and certification. With courses in fairs, festivals and entertainment management, as well as venue management, students are able to gain firsthand experience in creating, organizing and managing a large-scale event.

Tradeshow & Meetings Management Certificate: Courses in meetings, tradeshows, hotel, and venue management allow students to better understand the basic structure of large meetings and tradeshow management.

For more information or to apply, please contact the School of Hospitality at 404-413-7615 or at hospitality@gsu.edu.

SWIRL, SNIFF, SIP & SAVOR:

BEVERAGE MANAGEMENT AT GSU

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ithin the hospitality industry, the beverage sector is an essential profit center for many employers. A great deal of our total adult beverage consumption occurs within hospitality settings, including bars and restaurants, so there is a need for hiring educated beverage professionals. That’s good news for hospitality students, because job opportunities are prevalent anywhere wine, spirits and beer are sold. In restaurants, adult beverages are an extension of the food menu, so a high level of importance is placed on pairing the proper beverage with the chef’s creations.

The Cecil B. Day School of Hospitality Administration offers Beverage Management, an elective course for students interested in learning more about the vast world of wines, spirits and beer. This course takes a fundamental look at the role these products play in the retail environment of restaurants, hotels, bars and other on-premise venues. Responsible consumption, legal liability and moral obligations pertaining to the sale and consumption of alcoholic beverages are also addressed.

Instructor for the course, Michael A.

Venezia, pictured below, serves as the corporate director of education for United Distributors, Inc., an Atlantabased beverage wholesale company specializing in an extensive portfolio of domestic and imported products throughout the southeast. His 30-year career in the adult beverage industry has focused into educating industry professionals and consumers about fine

wines and spirits. Venezia’s primary responsibility involves the training of the sales and marketing team of United Distributors, Inc., as well as extension services into the hospitality trade.

“Today’s hospitality professional must have a firm fundamental knowledge of the beverage categories which are a significant part of any successful onpremise-focused business plan,” says Venezia. “Restaurants, hotels and country clubs are establishing real world

programs in wine, beer, spirits, and non alcoholic options which are in many cases aligned to the creative energy of the back of the house.”

Venezia adds, “In most cases, a potential employee who exhibits a working knowledge and understanding that beverages are liquid foods served in glasses which complement the solid foods served on the plates has an enhanced opportunity to offer to their employer a value-added status and immediate potential for management opportunities.”

The beverage revenue is important to the bottom line for most hospitality providers. Debby Cannon, director of the School of Hospitality says, “We do not teach this course solely as a wine appreciation course. This is a business-based course that covers product knowledge, sourcing, pricing, inventory and marketing.

We know from our industry contacts that many hospitality operations carry beverage inventories in the hundreds of thousands of dollars. Our students have to be prepared for managing this sizable investment and valuable revenue stream. Non-hospitality majors taking the course gain an understanding of beverage types and the intricacies of the industry, which will only make them more savvy consumers.”

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F E ATU R E S

HONORING AN INDUSTRY LEADER

Dr. David V. Pavesic to retire after 26 years at GSU

by Joshua Grotheer

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built on the foundation established by Pavesic – both as director at an instrumental time and through his countless contributions as a valuable faculty member.

Dr. Dave’s leadership in the area of hospitality education has brought him national prominence. Robert Brymer, an educator at Florida State University and frequent co-author with Pavesic, says he is “one of the most passionate people I know in his love for hospitality education. He has one of the most solid, hands-on, practical understandings of the hospitality industry I have known in education.”

Dr. Dave is a premier researcher and textbook author with more than 38 articles published in hospitality academic journals, over 24 articles in major trade publications, seven book chapters and eight textbooks. Pavesic is considered one of the most prolific authors in hospitality education, having

“MY CAREER AS A SUCCESSFUL CHEF HAS BEEN HIGHLY INFLUENCED BY MY EDUCATION IN HOTEL AND RESTAURANT MANAGEMENT. DR. DAVE PAVESIC NOT ONLY SHAPED MY COOKING DREAMS, BUT TAUGHT ME THE BUSINESS STRUCTURE TO BRING MY DREAMS TO REALITY. GREAT TEACHERS ARE NOT TAUGHT, THEY ARE BORN THAT WAY. DR. DAVE IS THAT GREAT TEACHER.”

“Dave embodies the practical approach to teaching food service cost control. He has the heart and soul of a restaurant owner with traces of marinara flavoring his lectures. His passionate pursuit of a logical approach to controlling the costs associated with operating a contemporary café has resulted in publications too numerous to count.” Larry Ross, Colleague & Former School of Hospitality faculty member

“I REMEMBER THAT DR. DAVE’S COST CONTROL COURSE WAS ONE OF THE TOUGHEST CLASSES I TOOK, AND I WORKED VERY HARD TO PASS IT. I ALSO REMEMBER BEING SO IMPRESSED WITH HIS RESTAURANT KNOWLEDGE FROM BEING IN THE FIELD RUNNING ANGELO’S. I REALLY RESPECTED SOMEONE WHO TAUGHT FROM EXPERIENCE INSTEAD OF JUST A TEXTBOOK. I ALSO REMEMBER BEING INTRIGUED BY THE PSYCHOLOGY OF MARKETING AND VISUAL ASPECTS OF MENU PLANNING. TO THIS DAY I CAN’T LOOK AT A RESTAURANT MENU WITHOUT CRITIQUING IT.”

f you’ve ever had a class with Dr. Dave, as he is typically called by GSU students and faculty, then you’ve probably heard of the CRASE restaurant simulation, menu design and average daily rate, along with an anecdote or two about Angelo’s Italian Restaurant. If not, then you still may know Dr. Pavesic as the School of Hospitality’s own restaurant and foodservice expert.

David V. Pavesic’s career in food service began at the young age of 13.

Upon graduation from Michigan State, he held several high ranking positions in restaurant management – including general manager for Regan’s Restaurants, Inc., and foodservice director at Rollins College in Winter Park, Fla. – before taking the entrepreneurial route in 1973 and opening his own restaurant, Angelo’s Italian Restaurant in Orlando.

The fame of the first Angelo’s led to a second location in 1976. After his

successful run as a restaurateur, Dr. Dave joined academia as a professor in the Department of Restaurant Management at Florida State University, where he earned a Ph.D. in higher education administration in 1981.

In 1986, Pavesic joined Georgia State University as director of the School of Hospitality, a position he held until 1996. As director, he led the program in earning accreditation through the Accreditation Commission of Programs in Hospitality Administration. He focused on academic rigor and was instrumental in hiring key faculty, three of whom are still with the school – Deborah Robbe, Ray Ferreira and current director Debby Cannon. The School of Hospitality’s growth today is

written on hospitality curriculum issues, faculty recruiting and ethics. He has also written on the importance of academic standards in hospitality education and the importance of industry input to hospitality education.

These accomplishments, plus involvement in industry associations and an extensive consulting business in restaurant operations, have placed Dr. Dave as one of the nation’s leading hospitality educators. As he celebrates retirement, we say thank you to Dr. Dave Pavesic for his hard work, dedication and commitment to excellence in preparing graduates to be the next generation of hospitality executives. “His level of focus on excellence is rare,” says Brymer. “Hospitality education will miss this from Dave.”

CHEF ART SMITH Celebrity chef and former student of Dr. Pavesic’s at Florida State University “DAVE HAS A GREAT HUMOROUS SIDE AND IS AN AWARD-WINNER AT PUNS. HE COULD ALWAYS COME UP WITH ONE TO MAKE US LAUGH OR GROAN. I MISS HIS HUMOR!” PAMELA CUMMINGS Former School of Hospitality Faculty Member

DALE GUSTAFSON, CMP School of Hospitality Alum Class of 1990 “DAVE PAVESIC’S UNCOMPROMISING COMMITMENT IN PREPARING STUDENTS TO BECOME INDUSTRY LEADERS IS A BENCHMARK FOR ALL OF US.” DEBBY CANNON Director, School of Hospitality Administration

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F E ATU R E S

PRESERVING A LEGACY: THE HISTORY OF GEORGIA’S RESTAURANT INDUSTRY

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s one of the 13 original colonies, established in 1733, Georgia has a long and rich history of restaurant operations. The Georgia Restaurant Association (GRA) has initiated a project, in collaboration with the Cecil B. Day School of Hospitality Administration, to capture this heritage of food and beverage operations.

At the helm is the GRA History Committee, led by Jim Squire, chairman emeritus of the GRA. It was Squire’s idea to not only chronicle Georgia’s restaurants but also the “leaders and legends” of this industry in our state. Also serving on the History Committee are Marge McDonald, first president and CEO of the Georgia Hospitality and Travel Association and an industry leader for the last 50 years, and Jack Cashin, restaurant entrepreneur and owner of Cashin’s, a successful chain of restaurants in Atlanta in the 1970s and ’80s. Rounding out the committee are Karen Bremer, executive director of the Georgia Restaurant Association, and Debby Cannon, director of the School of Hospitality.

From the time Georgia was established, restaurants have helped shaped the culture, history and economy of this state.

Now, as the largest segment of the hospitality industry (the state’s second-largest private-sector employer), they continue to shape our future.

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Herren’s Restaurant (which was located at 84 Luckie Street) was opened in 1934 by prizefighter Charlie ‘Red’ Herren. In 1939, Guido Negri’s family bought the restaurant and the business stayed in the Negri family until Herren’s closed in 1987. The date of this photo is 1956. Herren’s is noted for being downtown Atlanta’s first restaurant to voluntarily desegregate, which it did in 1962.

Hospitality students began working on the “History of Georgia Restaurants” as a group project with Cannon last summer. Another class continued the work fall semester under the supervision of Professor Jeremy Whaley.

Students have sifted through boxes of old menus, newspaper articles, photographs, awards and other memorabilia to uncover clues about Georgia’s forgotten restaurants.

While some have closed, others have changed ownership or have been renovated, renamed and rebuilt. Students have discovered that Georgia’s restaurants were the meeting places for groups planning major political and social change, provided opportunities for women to become entrepreneurs as early as the 1940s with the operation of tea rooms, and included establishments that grew into successful national and international chains, feeding millions.

With a database of more than 200 restaurants, the students are now focusing their efforts on creating a timeline of Georgia’s restaurant industry. “With such a rich history of restaurants, students will be interviewing owners, operators, families and high-profile restaurateurs to make the timeline and research more intimate and personal” says Whaley.

“These students have done such a wonderful job, but now we are going to focus on the icons that have helped to shape this industry.”

If you have any memorabilia, old menus, articles, awards, programs or restaurant advertisements and would like to share them with the Georgia Restaurant History Project, please contact info@garestaurants.org or call 404-467-9000.

A ‘GRAND SLAM’ EXPERIENCE :

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STUDENTS GET REAL-LIFE RESEARCH EXPERIENCE WITH DENNY’S his past fall semester, a group of Cecil B. Day School of Hospitality Administration students had the unique opportunity to work directly on a research project with the Denny’s restaurant chain – an experience that culminated with a visit to Denny’s corporate office in Spartanburg, S.C. Founded in 1953, Denny’s is regarded as one of the most iconic fullservice restaurant chains in America.

Especially known for its “Grand Slam”

collaboration was such a success that Trotter came back to the School of Hospitality with the Denny’s opportunity.

Members of Denny’s corporate staff attended Wien’s class at the start of fall semester. They presented information on Denny’s and described the general nature of the project, which was researching ways to attract more Generation Y, or millennial, customers to their restaurant. Students then researched how to reach the specific target market and what marketing avenues would be most effective. The students’ insights were first presented in class to visitors from Denny’s and Coca-Cola. The corporate visitors were so impressed they invited the students

are better prepared to make an impact after graduation,” Wien says. The successful partnership between Trotter and Wien continues this spring as Wien’s hospitality service marketing class collaborates with Popeyes Louisiana Kitchen, another Coca-Cola corporate account, seeking to attract a hard-to-reach customer base.

“PROJECTS SUCH AS THESE BRING THE REAL-WORLD INTO THE CLASSROOM, A MISSION I LIVE BY EACH SEMESTER, SO OUR STUDENTS ARE BETTER PREPARED TO MAKE AN IMPACT AFTER GRADUATION.” breakfast, Denny’s is also the largest full-service restaurant in America, with more than 1,600 locations serving breakfast, lunch, dinner and dessert around the clock. Unlike most other restaurant chains, Denny’s never closes – not even on holidays – except where required by law.

The School of Hospitality was contacted by The Coca-Cola Company to see if the hospitality service marketing course, taught by Mike Wien, would be interested in working with Denny’s on a research project. Coca-Cola Account Executive Heather Trotter had previously worked with Wien’s classes to conduct research for Coca-Cola’s customer Burger King. The Burger King

to visit Denny’s headquarters.

On Nov. 28, Wien, Trotter and the students headed to Spartanburg, where they presented to an expanded corporate audience. “Students got the rare opportunity to present their findings to a real-life company, got immediate feedback and got to meet leaders in our industry,” says Wien. In addition to interactions with Denny’s executives, students were given a tour of the headquarters and treated to lunch at the test kitchen, where they got to sample new menu offerings not yet available to customers.

“Projects such as these bring the real world into the classroom, a mission I live by each semester, so our students

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ALUMNI NEWS

ALUMNI NEWS T EVAN KAINE:

2011 SCHOOL OF HOSPITALITY ALUMNI OF THE YEAR

he Cecil B. Day School of Hospitality Administration is proud to recognize Evan Kaine, J.D., as the recipient of the Hospitality Alumni of the Year Award for 2011, given at our Evening of Recognition and Appreciation on Nov. 30, 2011.

Kaine is a founding partner of Kaine Law, LLC, a civil law practice assisting clients with business creation and structure, employment issues, daily business operations, accounts collection, business disputes and contract issues. A graduate of the School of Hospitality in 2000, Kaine later received his M.B.A. and J.D. from Nova Southeastern University and obtained a Master of Law Letters in Litigation and Alternate Dispute Resolution from George Washington University School of Law. Kaine was named a “Georgia Rising Star” by Atlanta Magazine in its 2011 legal edition and has been named a Georgia Super Lawyer by Law and Politics Media.

In addition to being a practicing attorney, Kaine serves as a part-time instructor in the School of Hospitality, contributing to the academic strength of the program each semester. Kaine has taught the hospitality law course for four years.

THE HOSPITALITY ALUMNI CLUB

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he School of Hospitality Administration has more than 1,400 graduates. Hospitality alumni hold management positions in various segments ranging from large-scale convention and visitors bureaus, hotels and restaurants to small and independently owned hospitality businesses.

The Hospitality Alumni Club offers our graduates social engagement, networking events and professional development, helping them stay abreast of industry development and trends as well as career opportunities. Membership, through Georgia State University’s Alumni Association is open not only to hospitality graduates but to anyone with a connection to the industry or interest in the field. The School of Hospitality welcomes interest and involvement in the program as future leaders are prepared for the exciting and dynamic world of hospitality.

We welcome you to join us.

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H O S P I TA L I T Y Spring 2012

ALUMNI UPDATES If you would like to share your own news, achievements, accomplishments and photos or update your contact information, send an e-mail to hospitalityalumni@gsu.edu to be published in our next issue.

Julie E. Kehoe, class of 1981, works with Celia Dunn Reality in Savannah, Ga.

been conference manager with Meeting Expectations since 2007.

Kaye Chon, class of 1984, is chair professor and dean of the School of Hotel and Tourism Management at the Hong Kong Polytechnic University.

Autum Simerson, class of 2004, is general manager of the Drury Inn & Suites in Jackson, Miss.

David Sheppard, CCM, class of 1985, is general manager of the Ansley Golf Club in Atlanta.

Dale Gustafson, CMP, class of 1990, is director of sales and marketing at Embassy Suites Galleria in Atlanta.

Jean Perfertinni, class of 1993, opened Anis Bistro in Buckhead, a restaurant widely known as one of the most romantic dining spots in Atlanta, with dishes deeply rooted in the ingredients and aromas of the French Mediterranean region.

Robin Kreitner, class of 1994, is currently senior catering sales manager at the Ritz-Carlton Atlanta.

Shanna Bartlett Bracken, class of 1995, is assistant director of human resources with Park Management Group in Atlanta.

Niels Richardson, class of 1998, works as an engineer with Atlanta Fixture & Sales Co., providing design and consultation for restaurant owners and managers.

Lanelle Henderson, class of 2001, is president of Lanelle H. Marketing & Promotions, LLC, specializing in marketing and promotional products.

Katie Miknis Pereira, class of 2004, has

S. Chaney Tate Waddell, class of 2005, has been a client consultant with Travel Incorporated, a corporate travel management company based in Duluth, Ga., since 2007. She visits clients for quarterly business reviews, but otherwise telecommutes from Birmingham.

She received the company’s Award of Excellence in 2008 and 2010.

Natasha Toney, class of 2007, is operations manager of Bella Bag, an authentic designer handbag company.

Amy Johnson, class of 2008, is senior exhibitor services representative with Freeman Company.

Ashley Brooks Scott, class of 2009, is meetings and special events administrative assistant at The RitzCarlton Lodge at Reynolds Plantation in Greensboro, Ga. Ross Bruce, class of 2009, is working with Starwood Hotels & Resorts as a revenue management analyst.

Trevor Boylan, class of 2010, recently joined the Hyatt Regency Atlanta as sales manager.

Andrea Comen, class of 2010, is a cabin crew member for Emirates Airlines.

Based in Dubai, Emirates Airlines is the largest airline in the Middle East, operating more than 2,400 flights per week.

Keva Miller, class of 2010, is cafe manager for Restaurant Associates in Richmond, Va. Sarah Landerfelt, class of 2010, works as on-premise manager for United Distributors, Inc., one of the largest wholesale beverage distributors in the Southeast.

Jacob LeBlanc, class of 2010, is currently working as lobby manager at the new Melia Hotel Atlanta.

Stacy Sprouce, class of 2010, is currently working at the New York Marriott Marquis located in the heart of Times Square in Manhattan.

Loryn Wellman, class of 2010, is national account executive at Freeman Company, specializing in event production for audio/visual solutions.

Brian Whalen, class of 2010, is working with Meeting Expectations as an event planner in Atlanta.

Daniel Wilbanks, class of 2010, is assistant manager at HoneyBaked Hams in Chattanooga, Tenn.

Moiz Bootwalla, class of 2011, is working as banquet manager with the historic Capital City Club in downtown Atlanta.

Alice Rivera, class of 2011, is the attractions supervisor with historic Stone Mountain Park located in Stone Mountain, Ga.

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FAC U LT Y & S TA F F

FACULTY, STAFF AND ADMINISTRATION Director

Executives-in-Residence

Debra F. Cannon

Ira Blumenthal Paul Breslin

Faculty

Staff

Diana S. Barber, Lecturer Robert Douds, Chef Instructor Raymond Ferreira, Associate Professor Soon-Ho Kim, Assistant Professor Deborah Robbe, Instructor David V. Pavesic, Professor Joe Perdue, Executive Director of Global Hospitality Initiatives

Marie Bruno, Student Assistant Joe Cunningham, Graduate Research Assistant Amber C. Cutter, Student Services Coordinator Joshua Grotheer, Culinary Lab Manager

Adjunct Faculty Paul Breslin Fred Elsberry Warren Jones Evan Kaine Jack Morris Michael A. Venezia Jeremy Whaley Mike Wien

AYLWIN TAI NAMED HONORARY FACULTY MEMBER

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he Cecil B. Day School of Hospitality Administration is proud to name Aylwin Tai, Ph.D. an honorary faculty member at Georgia State University. Dr. Tai currently serves as a visiting professor in the School of Tourism at Sun Yat Sen University in China and as president of the Club Managers Association of America, China Chapter. Tai has worked closely with faculty member Joe Perdue to develop club management education for Chinese and Asia Pacific club managers. Aylwin Tai received his Ph.D. from University of South Australia, a B.A. from UNLV and a B.A. and M.A. from Wichita State University.

Joe Perdue, executive director for global hospitality initiatives stands with Dr. Aylwin Tai, honorary faculty member, his wife and Debby Cannon, director of the School of Hospitality.

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H O S P I TA L I T Y Spring 2012

BOARD MEMBERS

INDUSTRY BOARD MEMBERS Joe Hindsley, General Manager, Hyatt Regency Mike Patel, President, Diplomat Companies Atlanta Chuck Powell, Vice President of Operations, Charles Hoff, Principal Partner, Hoff Noble Investment Group Hospitality Erica Qualls, General Manager, Atlanta Marriott Phelps R. Hope, Vice President of Meetings & Marquis Exposition, Kellen Meetings DJ Rama, JHM Enterprises, Inc.

Ira Blumenthal, President, Co-Opportunities; Sonny Horton, Vice President of Marketing, Spurgeon Richardson, President & CEO

School of Hospitality Executive-in-Residence Stone Mountain Park

Emeritus, Atlanta Convention & Visitors

Karen Bremer, Executive Director, Robert Hunter, President, Hunter Realty Bureau Georgia Restaurant Association Associates Carey Rountree, Vice President of Sales & Paul Breslin, Managing Partner, Panther Russell Jacobs, General Manager, World of Marketing, Georgia Aquarium Hospitality Holdings, LLC; School of Coca-Cola Sue Sanders, Vice President of Strategic Hospitality Executive-in-Residence Mark Kaplan, Chairman, Great Wraps Planning & HR, Hospitality Ventures Pete Cabrelli, President, Southeastern Patrick LaFramboise, President & CEO, Bob Schuler, Vice President, Atlanta Manufacturer’s Agents, Inc. International Woodworking Fair Convention Center at AmericasMart Frederick W. Cerrone, President & CEO, David Sheppard*, General Manager, Ansley

Hotel Equities Gary W. Lanneau Jr.*, General Manager, Piedmont Driving Club Golf Club Ken Chin, Vice President of Business, Ian Lloyd-Jones, President, Camberley Jim Sprouse, Executive Director, Georgia Hotel Development & Events, Atlanta Sports Investments & Lodging Association Council Chris Lowe, President of Food Service & W. James Squire III, Executive Vice President of Chris Clark, Club Manager, Atlanta Athletic Hospitality Division, Coca-Cola North Business Development, Firestorm Club America Michelle L. Swann, General Manager & CEO, Doug Collins, Chairman & CEO, America’s Thomas Mallory*, Area People Director, Cobb Galleria Centre Best Franchising

Waffle House Jay Taylor*, National Account Director, Valerie Ferguson, Regional Vice President & Jim Manley, Vice President of Human The Freeman Company Managing Director, Loews Hotel Resources, InterContinental Hotel Group Guy Thomson, Senior Vice President, Proof of Marylouise Fitzgibbon, General Manager, Charles Marvil*, Senior Account Executive, the Pudding W Hotel Buckhead

Postec, Inc. Andy Walston, General Manager, Freeman Chris Flaschner, Director of Human George McKerrow Jr., Chief Executive Officer, Decorating Resources, Grand Hyatt Atlanta Ted’s Montana Grill Gina Weaver, Founder & CEO, CandleStick Kevin Gaffney*, Group Show Director, Matt McKinney, Chief Operating Officer/ MEDTRADE Michael Wheeler, General Manager & COO, General Manager, Capital City Club Cherokee Town & Country Club Wiley Haab*, General Manager, Peachtree John C. Metz, Chief Executive Officer, Sterling Golf Club Kenneth N. Winkler, Partner, Berman Fink & Spoon Van Horn P.C. Bill Hardman, President & CEO, Southeast Tom Murphy, Owner, Murphy’s

Tourism Society Mark Woodworth, President, PKF Hospitality Research Phil Noyes, President & Owner, Proof of Niles Harris, General Manager, Sheraton the Pudding Atlanta Hotel Mark Zimmerman, General Manager, Georgia World Congress Center Tim Hart, Executive Vice President of Business Dan O’Leary, President & CEO, O’LEARY Partners, Inc. Intelligence, TravelClick Paul O’Neil, President & Managing Director, Ellen Hartman, President & CEO, Hartman Emeritus, Kerzner International Public Relations Andrew Pace, Vice President of Development, Susan G. Herrington, National Vice President Hotel Equities for Strategic Governance and Corporate Affairs, American Cancer Society William Pate, President & CEO, Atlanta *Graduate of the School of Hospitality Teresa Hildebrand, Area Executive, AAA Auto Convention & Visitors Bureau Club South Hugh Austin, Executive Director, Georgia International Convention Center Chuck Bengochea, President & CEO, HoneyBaked Hams Peggy Berg, President, The Highland Group

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MALLORY GIVES BACK TO GSU Area People Director of Waffle House Tom Mallory, class of 1986, stands in front of the new Waffle House outside the Petit Science Center on campus. Mallory continues to give back to the School of Hospitality as a way to say thanks for the education he received while attending GSU.

H O S P I TA L I T Y Spring 2012