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Docket #: 239005-2 OUTSIDE COVER

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journey " LIFE IS A

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e out for y e n a p Kee iversary 50th Ann appening ns h celebratio ut 2019! througho


Materials used: Crystaline Gloss

Special Instructions: Inside Cover prints.


Docket #: 239005-2 INSIDE COVER

Name: U of G. Hospitality & Tourism

Materials used: Crystaline Gloss

8.5x11 SC .1875� spine

Special Instructions: Inside Cover prints.

LETTER FROM THE EDITORS Dear Readers, "Every journey begins with a single step." Lao Tzu From a piece of pink paper announcing the Valentine's Day Dance in 1973, the Hornblower magazine has experienced its own journey for 45 years. Without this single step, the Hornblower magazine today would not have grown into a yearly publication that is distributed to students, faculty members, staff, alumni, industry professionals and friends of the School of Hospitality, Food and Tourism Management. Next year, the school will reach the monumental 50th Anniversary and it's been our pleasure to bring you along on this journey. As the editors of the 2018/2019 edition, we've had a wonderful eight-month journey together creating our edition of the Hornblower. With each of us coming from diverse backgrounds, it couldn't have been more exciting for us to work as a team. All of us have had unique experiences and different personalities but we all share the same passion in making the 2018/2019 edition one of the most fascinating and inspiring editions. Travel is always one of our biggest passions as hospitality and tourism students. We hope our edition reminds you to never stop exploring. Regardless of the stage of life that you are currently in or the journey's you've been on, there are still more journey's to embark on so never stop going on adventures. Sincerely The 2018/2019 Hornblower Editors

Claire McFadzean Managing Editor

Jingyao(Angela) Zhao Creative Editor

Yumin Yang Creative Editor

Elaine Li Creative Editor

Yuting (Jojo) Zhu Creative Editor

Joan Flaherty Faculty Advisor


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Letter from the Editors


Letter from the Director


Interview with Joe Barth

Hornblower Editorial Team Statia Elliot Yuting Zhu & Elaine Li


Getting Involved





Angela Zhao


Backpacking 101


Interview with Donald Ziraldo

Study Abroad for Dummies | Austria Edition Shawn Goh & Ashley Johnson

Amber Douel & Sydney Prince

Claire McFadzean & Yumin Yang

Student Association & Clubs Amber Douel & Claire McFadzean

SWEP and Aspiring Leader Internship at Fairmont Hotels & Resorts


Walking Workshop in Nepal Claire McFadzean, Ally Thomas, Paige Stephen, Rachel Delle Palme & Sephrah Maieron


Year in Photos HFTM Students


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Executive in Residence Sal K. Howell


Interview with Lilian Huang

Elaine Li


Fun Places in Guelph


A Look Back over 5 Decades in the School

Inspiring Journey#Faces2Hearts Blogging Experience Lauren Chan

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Danger in Himalayas Yuting Zhu

Hang in There, Try Harder! Yuting Zhu


Eat. Sleep. Travel.


2017 Terroir Symposium


dis(Abled) Traveller

Yuting Zhu & Elaine Li Angela Zhao

Valerie Allen


Graduating Class of 2018


Thank You

HFTM Graduates Hornblower Editorial Team

HFTM Students Mark Juhasz Drew Cumpson


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LETTER FROM THE DIRECTOR What is a journey? The word implies travel, from one place to another, usually taking a long time and covering considerable distance. Life itself is often called a journey, and one more meaningful than the destination. This adage reminds us to appreciate our experiences along the way, learn from the good and the bad, and savour the moments, the people, and the places we encounter en route to where we are going. For much of life, we may not be sure of our destination. It is the journey that helps us find our way. I hope Guelph has been a meaningful part of your life's journey, supporting you along your path toward your destination, whether that's a dream job, grad studies, or trip of a lifetime. Education provides the foundation not just for professional development, but personal growth. When I think of my own life journey, hospitality was always there, but little did I know when I was in my first job at the local golf course restaurant that I would be here, heading our distinguished School of Hospitality, Food and Tourism Management. My career line is far from straight; it has curves and gaps, and definitely a few twists, and yes, this is what makes life most interesting. Last summer I took a detour and had a truly memorable experience as a volunteer with Saigon Hospitality College in Vietnam. What an exciting time to be on a journey in our dynamic, global industry. As you leave University and embark on your journey, wherever it may lead, enjoy the trip. I wish you all a safe passage, happy trails, bon voyage, and please; send me a postcard when you get to your destination.

Dr. Statia Elliot Director School of Hospitality, Food and Tourism Management University of Guelph


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Joe Barth Authors: Elaine Li, Yuting Zhu After 30 years of teaching at the University of Guelph, unfortunately Professor Joe Barth is leaving the School of Hospitality, Food and Tourism Management for retirement. We had the pleasure of chatting with him and asked him a few questions: Q1: Could you walk us through your career path in the hospitality industry? He studied at the University of Guelph but he actually majored in Physics. Luckily he began working in the hospitality industry at the age of 16 at St.Joseph's Hospital. After finishing his studies he realized he liked the beer and bars scene more and entered a hotel management training position at Howard Johnson, became a wine steward at the Aberfoyle Mills and then ran The Keg which is currently Brass Taps for 10 years. This was when he decided to get his MBA at Laurier and had a Merger & Acquisition role at Restauronics which is now Compass Foods in Toronto. His teaching career began when he got a call from Jim a current faculty member at that time. Even though he felt unqualified without a PhD he applied and got accepted into a program that supported faculty member development. Throughout his career he's learned to follow his heart and when unplanned opportunities come, be ready for it. Q2: How long have you been teaching at the University of Guelph? A lot of students still remember vividly when you opened the champagne with a sword, that was probably a lot of students most memorable moment! What was the most memorable moment for you while teaching at the University? He's been teaching at the University since 1989 and in this time he's had quite a few memorable experiences Participating in a study abroad semester in the south of France, he had the exciting opportunity to teach a wine course there and met his mentor Ron. Professor Ron was a micro biological genetics professor and he taught Joe everything he knew about wine and spirits as he use to drink wine with Joe's father. Joe refers to him as his guiding light as he helped Joe move towards the direction of beverage management and other wine related courses. Q3: Do you have any regrets that you wish you could have done while in U of G? To live without any regret is probably the greatest accomplishment anyone could ever achieve. Professor Joe Barth has no regrets with his time at the University of Guelph; as he stated, he was living the dream. He's done a lot at the University, he helped develop the MBA program, was the acting director for the school of HFTM for a couple years, was the Associate dean of CSAW (before it became the College of Business and Economics) and was the president of the faculty club. He had a full career that involved more than teaching, he recognizes that being a faculty member is a multifaceted role. His career and time at The University was a fulfilling one but it's not over yet. 6

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Q4: Things you absolutely love about teaching in U of G. We asked him what he loved about teaching at the University of Guelph and his answer was simple, the students. The students that are going to make something out of their lives and move ahead in the industry; working with students is tremendously satisfying to him. Students makes the whole teaching experience fun and during graduation he gets to see how people matured into young professionals. The transformation that takes place at university for students is partly due to the impact teachers can have on students and helping them along their lives while launching their careers, it's an amazing journey to witness. His favorite kind of students are the ones who struggle with whatever challenges they have - not necessarily the ones with the low marks. It's the ones that don't have an easy time getting through life's many obstacles and its impressive watching them fight through their battles. It's no easy feat, it's quite amazing to see someone strive out of their comfort zone, he respects those that don't get it as easily as others. Q5: Any recommendations for current undergraduate students for studying, for working or stepping into the industry? When we asked him to give us some advice for current undergraduate students, he told us to make your degree pay. The way he sees it, students have invested time and money into their degree so allow it to open doors, let it give you the tools to succeed, use it to make it move your career forward but most importantly don't let it go to waste, use it. It's all a strategy, how you make your investment pay off in the future, making sure the degree benefits you completely. He also shared some words of wisdom in regards to opportunities; they're everywhere. However you will only excel if it's an experience or opportunity that excites you, motivates you and something you enjoy doing. Ultimately it will reflect in how far you'll go. Q6: Tell us a little about your plan after your retirement. Finally we asked him about his retirement plans. A teacher's live outside of school is always an interesting mystery to students, they don't just live at school and Professor Barth certainly has a lot of plans after retirement. He has his sailboat to attend to, home renovation plans, books to read and he needs to finish his side projects of making glass lamps. Other than that he knows opportunities will come when you're available and since he's had the benefit of traveling quite a bit in his career, traveling is not one of the biggest plans during retirement but the idea of extended travel to really experience things in depth does interest him. 7

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Live, travel, adventure, bless, and don't be sorry -- Jack Kerouac


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GETTING INVOLVED Did you know there are more than 200 clubs and organizations at The University of Guelph campus? Student clubs spread across cultural and religious interests, sports and academics, the arts and community service - there's something for everyone. For The School of Hospitality, Food and Tourism Management, we have a student government known as HFTMSA to represent the HFTM students and clubs targeting hotels, food, convention management, international hospitality, women in leadership and so on. It's easy to get involved in campus life and it is one of the best ways to ease your transition to university life and make meaningful friendships with people who have similar interests. HFTMSA is a non-profit organization representing the students of the School of Hospitality, Food & Tourism Management. We plan events and connect industry professionals with the students at the school. The HFTMSA is responsible for running a number of popular recurring events, such as the cancer research fundraiser Think Pink, our annual Job Expo and the highly anticipated New York Trip!

"Why we are here? HISA is founded in January of 2017. We are aiming to help HTM international students to achieve academic success. HISA is a nonprofit volunteer student association to provide a platform for members to share experiences and network with each other. What have we done? HISA helps international students get involved in school activities and bring them closer. HISA also helps them balanced out their school life and social life and achieve academic success."

The Professional Convention Management Association (PCMA) student chapter here at the University of Guelph is dedicated to creating and instilling a knowledge of the events industry among members and students alike. We focus on creating memories with students, faculty, friends and family when hosting events. Our biggest event this year is planning the HFTM awards night where students are honored for the hard work and dedication to school and extra curricular activities through scholarships and awards. We are always looking for new members to join us and would love to have you! We have a lot of exciting events planned for next year and we can't wait to share them with the community here at Guelph. If you are interested in joining please send the President, Madison Whittles an email at whittlem@uoguelph.ca. 10

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Hotel Association of Canada Guelph Chapter (HAC) is an association that provides resources and educational opportunities for students of the University of Guelph who are interested in the hotel and lodging industry. We are here to provide opportunities for students to engage and network within the Hospitality industry, with a further development of understanding within the field of hotel operations. Every year we host coffee sessions, hotel tours, speech panels and more fun and educational activities to provide opportunities for students to meet one-on-one with employers, witness first hand operations of the front and back of house in hotels and learn more experiences and business profiles.

Guelph Women in Leadership (GWIL) was founded in 2014 and is aimed at providing inspiration, leadership and empowerment for all students; particularly women. Within 3 short years the delegation has grown from a single member to 20 young women who are extremely passionate advocates for gender equality on our campus in society as a whole. Guelph Women in Leadership's mission is to offer creative and unique events throughout the school year that cater toward female students, whilst creating an inclusive and welcoming culture amongst all students. We want female students to be confident in their networking abilities, support one another and learn what they can do to stand out as a young professional.

Slow food is an organization that was founded in Italy in 1986 by a food activist named Carlo Petrini. It is devoted to defending good food, gastronomic pleasure, a slower pace of life and embracing the quality of life. The organization believes that food must be; good- flavourful and pleasing to the senses, clean- produced and cultivated in a sustainable manner, fair- workers must have good working conditions and be paid at a fair rate. Here on campus we strive to uphold those values by running events, educating students, and raising awareness. These principles have never been more relevant than they are right now and we invite you to see everything Slow Food has to offer!

Are you an HFTM student interested in design, journalism, photography, sales or staying in touch with the industry? Then this is perfect for you! This is a one of a kind opportunity to earn an HTM credit and put your creativity to the test! The Hornblower magazine started off as a single piece of pink paper announcing the upcoming HAFA Valentine's Day Dance in 1973. It was initially written anonymously by Dave Houghton under the pen name Hermann Hornblower for fear of negative repercussions. Today, The Hornblower Magazine has grown into a yearly magazine publication that is distributed throughout the School of Hospitality, Food and Tourism Management and the industry. The Hornblower features articles from all facets of the field and a listing of graduating students. 11

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Cracking the Case HTCC 2018

On March 3rd 2018 the 10th annual HTM case competition was held at Institut de tourisme et d'hôtellerie du Quebec (ITHQ) in Montreal.. Guelph was well represented by four teams, two in the hospitality category, and 2 in the tourism category. Accompanied by faculty advisor Mike von Mossow, coaching and supporting each team since practices in the fall semester. Up against teams from Ryerson University and Université de Quebec a Montreal it was a winning weekend for Guelph cracking the cases and sweeping the podium! In the hospitality category Amber Douel, Sarah Douglas, and Sahad Kassam took home first place, while Bernice Ip, Jacqueline Simard, and Viviam Lum took captured third place. A similar story in the tourism category as Catherine Fratric, Claire McFadzean, and Joel Kechnie took home first place and Shannon Bahr, Carmen Liu, and Jasmine Shi took home second place! This amazing weekend would not have been possible without Mike von Mossow helping us practice and providing constructive feedback after each weeks practice. Another special thanks to Amber Doule and Sarah Douglas for coordinating the Guelph teams and practices this year! The journey to success in this case competition started long before the weekend in Montreal. Each team had weekly practices of analyzing case studies and providing solutions within a presentation. These practices of mock cases and presentations really help to prepare us, and the hard work definitely paid off for all Guelph teams! We felt the spirit and support back home from Guelph, and thanks to Statia for the hats to keep us warm in Montreal! By Claire McFadzean

YHS Global 9th Edition

Eyes on the Future: Following the Momentum of Growth March 12-14th, 2018

Held each year at Ecole hôterlière de Lausanne in Switzerland, the conference welcomes 80 delegates from 40 leading hospitality institutions around the world. This year's School of Hospitality, Food and Tourism Management delegates were Amber Douel and Nicholas Sferrazza. The three day summit includes keynote note speakers, industry panels and a challenge. This year's challenge presented by Onfinestay was, "how could the innovative world of private home rentals elevate today's global luxury hospitality experience for bleisure travelers?". For the challenge, students are randomly placed in teams with other students from different hospitality institutions and countries to prepare a solution to the challenge. Special congratulation to Amber Douel and her team who made it to the finals (top four teams). 12

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By: Amber Douel

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Study Abroad for Dummies | Austria Edition The Heart of the Alps You might be wondering, why you should go on an exchange and what's so great about it.You love it here; you're comfortable and you've got your friends and family. But believe us when we tell you that there is no better feeling in the world than to step out of your comfort zone and embrace this adventure of a lifetime. The most defining moment of both of our lives so far has been this study abroad experience. What this experience demanded from us was being able to adapt to the Austrian culture while learning in a new environment, developing relationships with new friends from different cultures and being able to travel while experiencing new things with them. This has truly shaped and inspired us to become more daring and open to the many adventures that the world has to offer. Making the decision to go on an exchange is by far the best one you'll ever make in your academic career. We hope that through our experiences and pictures you will be inspired to take that brave step and explore what the world has to offer. We have created a list of things to do and get prior to departure and also a little insight on what life is like once you're there. If you have further questions about our specific experience in Innsbruck, please feel free to contact us at shawleyadventures@gmail.com! THINGS TO DO AND OBTAIN PRIOR TO DEPARTURE: Visa - The visa process is actually simpler than one would think! We had two options to get the Visa done; one, get it beforehand right here in Ontario at the Austrian Embassy. The only catch would be to make your way down to Ottawa for essentially a 5-minute appointment. As long as you have all the necessary documents listed on their website, you're golden. The other option is going to the Canadian Embassy located in Munich, Germany. About a three-hour bus ride from Innsbruck, Austria and quite frankly the cheapest way of flying to Innsbruck. This was also the reason why we flew into Munich, Germany and were able to take a beautiful picture of the Neuschwanstein Castle! Money - The saving up aspect prior to your Study Abroad experience is in our opinion one of the most important steps in this process! Especially for a trip to Europe,the experiences that you are limited to is almost defined by the amount of money you have saved up. There are tons of travels, experiences, food and drinks to be had and without sufficient funds you're only limiting yourself. So, for your very own sake, save up as much money as you can, best to be safe than sorry! Because school only begins on March 1st, you have lots of time between the end of the Fall semester here in Guelph till you are actually in Europe. Thus, this gives you an extra three months to work and save up! Budgets and planning are everything, so be smart! Remember, on a Visa D in Europe, you're strictly on a study Visa, no working allowed, so take advantage of your time!


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LIFE IN INNSBRUCK, AUSTRIA: What to Pack - If you have the privilege of studying in any destination right in the European Alps, you have no idea how lucky you are. This also means lots of opportunity for fun in the mountains, both in Winter and Summer weather! The difference in seasonality may make it a little more difficult to pack, but not to worry, minimalism will be your best friend! You don't realize how little you really need on a trip until you actually have the ability to limit yourself. We would advise not wasting any space with snow pants or ski gear if you're only planning on enjoying the slopes a couple times, that stuff is just as easy to rent. If you have them, a good pair of hiking boots is always a good thing to bring along with a good pair of running shoes. Running shoes will be your best friend with all this walking and exploring you'll be doing while traveling. Cameras and Go Pros are also key to capture great experiences like we have. What to Expect at MCI - Management Center Innsbruck is right in the central part of the city of Innsbruck. It has four main campuses; all beautiful buildings equipped with everything you can think of (including some pretty awesome coffee vending machines!). This school is beyond incredible. The amount of international students as well as locals is actually mind blowing. Not to mention the awesome professors and guest faculty from around the globe you will get to learn from and interact with. Being a part of the international classes is an experience that really allows you to get to know and understand different cultures. The small classes allow for amazing group projects that often times gets you involved with the local businesses for some real projects involving helping to create business plans and creative ideas for them. One of the best parts of MCI is their block course system. They offer a variety of courses that only run for certain weeks and days of the semester. This allows for very flexible schedules during the semester and oftentimes lots of time off (more time to travel!). Living - The exchange schools make it super easy to find accommodation while living abroad! They set you up on a system so you can live in a type of dorm with other students just like you. What we realized when we got placed in our dorm is it really doesn't matter where you live! We got put in one of the furthest apartments from our classes, a place we had been told "You don't want to live in". It ended up being the best place we could have gotten. Here,we met our best friends and people we would not have known otherwise! Sure, it may have been the furthest spot from campus and a bit of a bus ride away from our favourite restaurants and bars, but nothing a bus pass couldn't fix. Travel -This has to be the number one perk of a Study Abroad Program and for most, probably the main reason you chose to go abroad in the first place! The ability to travel during your program is something you have to take advantage of. This is also where that money saving advice comes in handy as travel expenses can add up to become quite pricey. Since being in a European country makes it so easy to get around to different countries this can also make it tricky to choose the top places you want to go! Our advice? Do some research and make a list beforehand! Of course this list might change or rather will change. Especially when meeting all these international friends they'll have lots of advice and ideas on travel spots you've never even heard of. If you're as lucky as us, some of them will even become the best tour guides of their own cities, they know the spots where the true locals go! Austria is one of the most centrally placed Europeans countries which made it super easy to get around to about 20 countries. The sky is the limit in opportunities over there! Want to walk across an entire country? Try a hike across Liechtenstein-one of the smallest countries in Europe. Want to learn to fly? Try paragliding over the Alps in Austria! Weekend trips to Italy, Slovenia, Greece and France are not out of the norm here either. Your best friend will be FlixBus, Ryan Air and the train. Personally, we found we did not need to get a Euro Railpass, so before you go ahead and invest in one, do your research and see if it's worth it! Often times there are much cheaper travel options out there! From your travel advisor's, Ashley Johnson &Shawn Goh

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SWEP and Aspiring Leader Internship at Fairmont Hotels & Resorts Canada's Western Mountain Region Author: Angela Zhao

About Me: I am a fifth-year HAFA student who will be graduating this summer. I have worked in the SWEP program in the summer of 2016 and went back the next summer for the Aspiring Leader Intern in 2017. The work experience I gained during these two summers enhanced the knowledge I learned in university. It also helped me create lasting friendships, fun-filled memories and sparked my adventurous spirit.

Information about SWEP: SWEP stands for Student Working Experience Program. The program is normally offered by properties in Canada's western mountain region. The most popular properties include Whistler, Banff, Lake Louise and Jasper. Each property offers a variety of activities, information sessions and cross-training opportunities provided for SWEP students. As an example, at the Fairmont Banff Springs hotel there are several Banff U sessions every month to showcase the different divisions within a hotel. Executive leaders from every department will host the sessions. Generally they will introduce themselves, detail their career path and then reveal what their department does and what their role and responsibilities are within that department. The Banff Springs also provides lots of cross-training opportunities. I was cross-trained in the Talent & Culture (HR) department and Fairmont Gold Floor. It was really interesting for me to experience other departments' perspective during the daily hotel operation. Moreover, SWEP students are invited to the executive meetings with the hotel manager and department directors.

Information about Aspiring Leader Intern: After completing the SWEP internship, the next step is called Aspiring Leader Intern. It is a way for students to prepare and collect more management skills in order to be ready to apply for SUMMIT Leadership Development Program after graduation. Aspiring Leader Intern differs from SWEP in that you gain more hands on experience, such as being asked to organize a social event for all the SWEP participants, attending management meetings, get more involved in hotel committees and you will be assigned an inspiring leader as your mentor to help guide your career.


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The Perks: The property I worked for is located in the Banff National Park in the Rocky Mountains and I was really fortunate to be surrounded by great scenery. You get opportunities to hike beautiful mountains, canoe on lakes and rivers, enjoy hot springs with a mountainous backdrop and view impressive wildlife (from a safe distance). They offer staff accommodation at all 4 properties that is reasonably priced, there is a good variety of food in the cafeteria and convenient transportation into town - which is only a 15minute walk along the Bow River anyway. Another great bonus is that new employees are offered an 'Ambassador Pass' by a local our company during orientation. It allows you to try local activities for free. I was able to canoe on Lake Louise, sightsee from the top of Mount Norquay and Sulphur Mountain, take a boat cruise on Lake Minnewanka among many other activities all without any cost to myself!

Stories before applying: I applied and worked at the same hotel twice. The first time was before my co-op placement, I had no experience in the hospitality industry and I wanted to be a front desk agent. However, the first application was rejected because I lacked the experience they were looking for. I applied to be front desk again after my co-op and was successful. Based on my experience, I think it is important to have some foundational customer service experience if you are looking for a more skilled position. Additionally, after the seasonal work term, if you maintained your work professionally, the manager generally will give you a work offer for the next summer. Thus, if you enjoyed the property and the brand culture it is important to uphold a good relationship with the leaders and behave professionally and positively during your placement.

At the end: Best wishes for all of the students who are interested in SWEP program and want to apply for this unique experience in the Rockies.


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Interview with Donald Ziraldo Donald Ziraldo is a legndary Canadian winemaker, businessman, and University of Guelph alumni. In February students from the fine dining course hosted a dinner in honour of Donald's tremendous contributions to the Canadian wine industry. We were lucky enough to sit down with Donald to ask him a few questions. HB: What was the most memorable course you took at the University of Guelph? Don: The one I took but I didn't like the most was economics. At that time, all the courses were fixed. I took economics because I came from my family's farm and I wanted to have some business background. Probably the best course I remember taking was horticulture, at the time I came here, people didn't really know what European grapes or wine was. When I did college royal, I actually did an exhibition of wine in Europe using European grapes, which was how I got started in wine. When I left university in 1973 and started applying for a wine license, that hadn't been issued since 1929. I think the college royal in the Horticulture program was one of the most significant courses I took since I have carried it into my own business. HB: When did you consider yourself a success? Don: Probably with the recognition from my peers, whether it's getting an honorary degree, the order of Canada, or when I was chosen as one of the top twenty-five Canadian CEOs of the century. That's a really good question, I think you can measure that by your own standards. The thing you have to be careful of is not stopping once you have reached your goal. You have to keep moving the goalpost up, and moving on to the next goal. I guess I was successful each time I created a new goal for myself. Now I am doing the opposite, its amazing the mind shift from where I was. I was singularly focused on my business and travelling lots, now that focus is on my son, I even wanted to bring him here today with me!

By: Yumin Yang & Claire McFadzean HB: Looking back at your time at University of Guelph, what are some of the best memories you have? Don: Obviously, football. I came to university half way through grade 13 in high school. The first game I played as a quarterback, they hadn't won a game in four years, and we won 69 nothing. That was a good entry to the university, I became a football player as opposed to an aggie. I was supposed go to the United States for a football scholarship and that's why I did so well when I came to Guelph, nobody here had seen anyone throw a ball like that before. I remember at that time, Dr. William Winegard was the president and the corner room on the main floor of mills hall facing winegard walk was my residence. It was mostly an agriculture college and there was nothing on the football field. The university has changed a lot, which is amazing.

HB: Is there any successful habits you would like to share? Don: I read excessively, and listen carefully. Now I read even more because of technology. But I still need to read a newspaper, there's something about the New York Times on a Sunday, I read it from cover to cover. Reading is where I learn the most and also listening. People have a bad habit of talking too much instead of listening. As I became more mature, I realized that if you really want to learn about somebody, just listen to them. Silence is deafening sometimes.


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HB: You have had great success in your life, what challenges have you had to overcome to get to where you are today? Don: Probably one of the biggest transition was when Inniskillin got taken over, I decided to stay and use this global platform to make Inniskillin even more famous. But after 3 months, I quit because I couldn't take the bureaucracy. I had a bit of transition, because you can appreciate doing something for over 40 years and I was the face of Inniskillin. That was an interesting stop in my life. Inniskillin had been my whole life, non-stop 24/7 and all of a sudden I had walked away, it's a bit of an identity crisis.

HB: Is there any trends you see in the future for the wine industry or hospitality industry in general? Don: Specialization, especially in the wine industry . If you look at Europe, each region makes their unique I also noticed that as Canadians were really bad at product, like red wine from Bordeaux or sparkling wine promoting ourselves when I was travelling around the from Champagne. I think what's going to happen here world. I found the response of the ice wine was as we evolve, and ice wine has certainly become a unbelievable in other countries. So, I quickly realized leader, but your getting more wineries specializing in that if you have a great product, it would certain products, like Foreign Affair winery focusing on psychologically become an amazing platform, and Appassimento. People are getting more focused and identified with something unique for Canada. We took doing a better job at specializing in what they do. the uniqueness and built the idea even better in the People are also becoming more conscious of where market. Starting with the Japanese market first, then their food comes from. Being responsible and moving to the Chinese market, we specially made red sustainable is what people are looking for today. ice wine for the Chinese market, and it was very HB; If you could jump into any profession what would successful there. it be? " Setting your goals are your own Don: Architecture. It's just a hobby and if you look at my label, you will see the logo art deco, which I collect. personal objectives , if you don't like Part of it is because I like architecture, and I 've always what you do . Change it . The mistakes I had an interest in it. I have always played with it at the have made along the way have taught winery, trying to keep it Canadiana while emulating me so much more than the success . " Frank Lloyd Wright's architecture style.


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4/11/2018 8:42:49 AM

Walking Workshop in Nepal Contributors: Ally Thomas, Paige Stephen, Rachel Delle Palme & Sephrah Maieron By: Claire McFadzean

In May 2017 four students and myself set out on a two-week 'walking workshop' field school in Nepal accompanied

by professor Joan Flaherty. Lead by the responsible adventure and trekking travel company 'Adventure Alternative', it was truly an incredible experience in a breathtaking country. The title of the course was 'tourism and social entrepreneurship but the lessons learned were much broader and very impactful. While we were all in different programs, we all found that attending this field school added greatly to our undergrad experience and we would recommend this course to any student. We really saw the value of experiential learning and got to immerse ourselves into a new culture. It was a great group of people who attended the field course including two students from Purdue University and Professor Jonathan Day. Coming from diverse academic programs including history, biomedical sciences, arts & sciences and studio art & museum studies. I asked the awesome girls who I attended this field course with for some insight on their experiences in Nepal. "This course encouraged me to continue to go outside my comfort zone within academia. I sought out courses that offered non-Western perspectives and explored cultures from all over the world. It also showed me the value of experiential learning. The opportunity to listen to the locals' own lived experiences, see the way they live their lives, participate, and critical reflect upon everything showed me that some of the most valuable teachable moments in life happen outside of the classroom when you are able to fully immerse yourself in learning. My experiences on the Nepal field school encouraged me to participate in other experiential learning opportunities which have broadened my skill-set and mind even further." -Rachel

"Within my undergrad it allowed me to slow down and reflect upon my life in comparison to others; four years is not as long as you think and it can fly by but Nepal offered a break from my academics. As for my personal level, Nepal helped me overcome physical and mental challenges while hiking because we did have some rough days when our bodies were so sore from the previous day. It also allowed me to be more adaptable and accepting because of the hospitality of the culture. Oh, and I made some awesome friends that made the experience 100% better because we supported each other throughout and tried to make sure everyone was making the most of this experience." -Paige


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"On a personal level, the trip to Nepal really "broadened my horizons"; as my first big international trip to a nonWestern area, I got to see and learn about another culture and nation through first-hand experiences within local communities. I also had the opportunity to meet and travel with a group of really nice and cool people, allowing me to learn a lot from them as well and make some new friends. On an academic level, the trip really inspired me to learn more about sustainable tourism, how it that can help communities, and how I can contribute even just by planning "sustainable" trips whenever I travel in the future." -Sephrah

"The people of Nepal were so hard-working yet so joyful. Whether it was dancing late into the night for a celebration or rising with the sun to start building houses or cooking meals, it seemed like these people did each moment 'big' and intentional. Hearing the older women laughing as I danced and played with the children of the community helped remind me that the simple things are all we need. These are lessons I have tried to carry forward, because being resilient doesn't mean you can't let loose, and this balance is essential for a life filled with joy." -Ally

"As a student in the International Development program I felt that having educational experiences abroad would be useful in my program, opening me up to new experiences and giving me a better understanding of what international development entails. When researching study abroad trips, the Nepal Field School really stood out since involved learning about sustainable tourism, which was interesting to me since sustainability is often a key principle in any development initiatives or programs." - Sephrah

"The best part was the people. Including the fellow Guelph students and professor, international students and professors, and the locals. Sharing this experience with them all has created a bond that can never be replicated, and I cherish the memories I made with them." -Rachel "I'm in Studio Art and Museum Studies with no prior knowledge to travel and tourism but at no point did I feel out of place being there. Its an experience of a lifetime and to pass it up upon any doubts you have of your abilities is a huge mistake." -Paige

The chance to take chapters in a textbook and turn it into a tangible experience was the ultimate chance to grow, both personally and professionally. The Nepal Field School helped me become more than a student 'on paper', teaching me that the greatest chances for learning don't happen through an essay or midterm, but through genuine interactions and experiences. -Ally 25

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Exec in Residence: Sal Howell Author: Elaine Li

For the past 27 years The School of Hospitality and Tourism Management has invited a prominent industry professional to visit campus. This year we had the pleasure of speaking with Sal Howell, the proprietor and founder of River Cafe and Deane House in Prince Island Park, Alberta. Born in Wales and growing up in the Channel Islands, food was always a big part of her life as she was near the Normandy Coast and her family traveled to Prince Edward Island. She never planned to go into the industry as she studied fine arts in New Brunswick but during the summer months she worked as a server like a lot of students, and her educational background allowed her to see things from an aesthetic point of view which helped develop River Cafe. After graduation she took a trip to the West Coast of Canada and fell in love with the Rocky Mountains making Alberta her home ever since. After working at a tea house in Lake Louise, opening a few restaurants to learn what to do and not to do, she opened River Cafe 27 years ago. She realizes now the seafood restaurant in PEI where she worked influenced why River Cafe places an importance on regional and seasonal food. Her inspiration for starting the River Cafe came from the potential she saw in the little island. With its rich history, natural beauty surrounded by the Bow River and city of Calgary, she calls herself lucky to have had the opportunity to transform it into what it is today. Her favourite aspects of working at River Cafe would be the people; having the chance to engage with and meet interesting people from all over the world because - everyone has to eat! For her there's an instant gratification when you're making people feel good and being able to bike to work every day is definitely a plus. Her role at the River Cafe requires her to oversee all operations meaning she's checking in on every part of the restaurant to make sure everyone has the tools and resources they need. She fills a variety of roles including human resources, providing customer service, attending to marketing activities and sales. They're constantly problem solving because there's always something to improve or fix.


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Sustainability has 3 main pillars that the River Cafe focuses on; environmental, economic and social. Sal and the River Cafe see sustainability as a decision making tool that guides their purchases and operational practices. It started with environmental and the ingredients took them out to the farms. As they gained more knowledge they couldn't disregard it. The River Cafe realized there are choices they must make so why shouldn't they make the right choice that makes a difference. What comes in and out of restaurants is also important; reducing waste, recycling and sorting waste flows was something the River Cafe did before it was mandated for restaurants to compost. Doing this has allowed them to grow alongside conscious partners as they were looking for composting initiatives 20 years ago when it wasn't very common. They practice whole animal butchering to utilize every part of an animal which actually costs more to do. Back then using wind energy or bullfrog power to support green or alternative energy was also more expensive but through looking for ways to save on energy, by only using sunshine during daylight dining hours and turning off appliances at night, they saved enough to afford it. It truly involves everyone's efforts to reduce consumption and to be sustainable you have to be economically successful to stay in business which allows them to support these practices.

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The final aspect is about paying fair market prices to local family farmers, supporting community initiatives such as the community kitchen, Mealshare programs and adopting new initiatives. For example they've helped launch LEAF by being the first to project to be certified as a Leader in Environmentally Accountable Foodservice. The River Cafe truly takes sustainability to a whole other level. Turnover has always been an issue in the hospitality industry and Sal use to see it as a failure when employees left but it's not necessarily a negative thing as people naturally come and go on their journey. She believes that if you're looking in the right way there will always be someone to fill the needs of the restaurant and the restaurant becomes what they need. By having a clear vision of what the River Cafe stands for and who the restaurant is, it took on its own culture and identity. It naturally attracts a team together that loves the beauty and magic of the place, is passionate about the industry, food and working towards sustainability. It becomes a team that brings out the best of each other inspiring each other to rise to challenges. Their incredible alumni create a collective intelligence network as they carry their River Cafe experience with them becoming clients and guests that do extraordinary things. They're very big on mentorship at River CafĂŠ, people gravitate towards that and its highly collaborative culture. When we asked Sal about how the restaurant industry changed over the years and what the future may hold, we discussed how they were an early player in the Farm2Table movement as they were inspired by working with the farming community to demand quality food grown with integrity allowing the farming economy to flourish. Sal believes that Farm2Table is an important area that the industry will continue to push as meat takes less of a role in our diet and making way for plant based diversity on menus with meat as the accompaniment in meals rather than the main dish. Enlightened eating she calls it, people are realizing what's good for their body and environment. These days with social media, blogs and television there is a lot of visual aspects of food disconnecting us with the actual taste of food. We're drawn to artistically styled food but as the cycle evolves were back to wanting to know what food tastes like. When it's cooked properly and executed with quality ingredients and techniques, we produce food with a taste that speaks for itself.

With Sal being such a successful female leader in the industry, we had to ask about her thoughts on women in leadership roles. It's a changing industry and she believes everyone deserves an opportunity. But it's true, there isn't an equally balanced representation of women in the kitchen and other areas. The River Cafe has been an equal opportunity employer but she realized how much more support, encouragement and mentorship women need to get to where they want to be. There's still a lot of self-doubt out there but one day it won't just be the best female chef, a woman will just be the best chef.

Sal truly believes in surrounding yourself with people that know more or are better than what they do. Being passionate about food and understanding all areas & positions of the industry to become a generalist but not expert. With a highly collaborative team of people that is always learning and sharing it along the way, we asked her about some mentors that she still continues to learn from inside and outside of the restaurant. Some of her mentors include Danny Myer, Charlie Trotter, Alice Waters and Sinclair Philip. She reminds us to get answers from wherever you need to get it as she often goes out to look for expertise or help on a particular topic because you need perseverance when finding the right solution or answer. Finally her Dad instilled into her that the world is your oyster you can do anything and having that confidence is so important in everything that we do. We've learned a great deal from talking with Sal and we really appreciate her taking the time to come to campus and share her experiences with us. 29

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Inspiring Journey: Lauren Chan #Faces2Hearts Blogging Experience Lauren Chan a recent graduate of the HAFA program here at the University of Guelph has embarked on an inspiring journey as one of four winners of the Faces2Hearts blogging competition. Starting in January 2018, Lauren started traveling around the Asia-Pacific region to document and record her experiences of discovering people and projects related to gender, education, sustainability, climate action, empowerment to women and girls, all supporting peoples lives for the better. The Faces2Hearts blogging project aims to use storytelling as a medium to share the work being done by the European Commission, an institution of the European Union responsible for proposing legislation and upholding the EU treaties. As a storyteller and explorer trying to understand the world through the lens of sustainable and responsible travel, Lauren is communicating stories to ignite empathy and kindness and inspiring positive change. Lauren's passions for traveling, discovering new cultures, learning and meeting people have lead her to this unique opportunity to travel while learning and connect with people. Throughout this journey Lauren has been recording her experiences, interactions and feelings in regular blog posts and through social media. Having the opportunity to interact with her followers via social media bringing many along on the journey and sharing oftenunreported stories of the fascinating people and inspiring stories of positive change and hope. The Hornblower Magazine was lucky enough to connect with Guelph Alumni and past Hornblower editor Lauren to ask her some questions about this inspiring journey HB: What inspired you to apply for this worldwide blogging experience with Faces2Hearts? LC: This is a life-changing experience because it has given me the opportunity to photograph and share about livelihoods, landscapes and cultures. I use my photography as a medium to be a storyteller.

HB:What countries will you be visiting? LC: I will be visiting a total of 7 countries: Laos, Cambodia, Fiji, Indonesia, Bangladesh, Nepal and Uzbekistan. As an Asian, Japanese-Chinese, I am representing Asia-Pacific. The European Union supports projects cover a diverse range of projects from education to climate chance. While some projects are national wide, most are very regionally or area specific and address local challenges. 30

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HB: Faces2Hearts is a journey to the hearts of people can you tell us about some of the fascinating people you have met so far? LC: I visited a project about ecotourism in Laos' largest protected area. My trekking guide used to be a hunter, like most of the guides and found new opportunities through tourism and conversation. He was an example of someone who could communicate the opportunities that arise from tourism development. It was evident that he cared for and respected everything about the jungle and as a guide; he was able to see the direct link between tourism as a way to help conserve the protected area.

HB: How did your time at the University of Guelph help to set you up for success in this journey?

HB: What have been some of the most touching stories of positive change and hope you have seen so far on this journey?

LC: I felt that the University of Guelph (including my time in co-op), helped build my confidence and cultivated traits of persistence and determination. I learned to stay critical and go beyond the books to enrich my education. I also learned to cultivate interpersonal skills being surrounded by people with diverse backgrounds.

LC: I was really touched by an initiative I came across in Laos called ''1,000 Days'' under the ''Northern Uplands Food and Nutrition Security Improvement Project''. The programme helps educate mothers and provide them with information that will facilitate a healthy pregnancy, birth and first years of a child's life. I met a young mother Xay who has one son and because of this programme, she was able to go to Assistant Nurse Care that provides counseling and practical support for mothers. Mothers like Xay face imminent and heartbreaking health risks that affect her and her child. In my eyes mothers are life-givers and hero's, which is why I was really touched by this initiative.

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Continued: Inspiring Journey: Lauren Chan #Faces2Hearts Blogging Experience

HB: What do you think is the biggest lesson you have learned so far on this journey? LC: I know injustices exist everywhere in the world and in many forms, but I am now seeing first-hand how many people have to fight against such inequalities I have learned that each person has a role to play if we are to address these challenges for positive change. I think of quote from Jane Goodall who says, "I like to envision the whole world as a jigsaw puzzle If you look at the whole picture, it is overwhelming and terrifying, but if you work on your little part of the jigsaw and know that people all over the world are working on their little bits, that's what will give you hope."

HB: Advice for a journey on the road LC: Stay curious, be empathetic, and travel sustainability. Stay curious - take every opportunity to learn about everything unfamiliar to you. Do your research but let your learning happen on the road and in relation to other people. Be empathetic - there are a lot of challenging and different realities than the one back home. Let your mind and heart be open to the many ways of living. Travel sustainability - this is not an impossible feat, but it does require shifting your mindset and small investments that will save you in the long run! For me, I can never travel without a water bottle, thermos, reusable spork (look it up if you haven't heard of it!) and a bamboo straw. You see incredible amounts of plastic being thrown away in Asia let's try to love our planet! I hope your next travel experience is filled with discovery, overcoming challenges, learning from failure, growth, patience, and persistence. Be brave! Be safe! Be you! "The important thing is to strive toward a goal which is not immediately visible. That goal is not the concern of the mind, but of the spirit." - Antoine de Saint-ExupĂŠry The Hearts2Faces project will conclude at the European Development days in June 2018, where Lauren, and the three other bloggers will share their stories. Blog posts from Lauren's journey and more about Faces2Hearts can be found at www.faces2hearts.eu


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3/7/2018 1:07:07 PM

the Danger of Himalayas

Author: Yuting Zhu

During the summer of 2017, my family decided to travel to Daocheng, Sichuan in China. Daocheng is surrounded by the mountain range of Himalayas, and it is known for the beautiful views of the snow mountains. We were absolutely thrilled by the stunning views; everything was perfect until we reached an elevation of 2500m. Moving towards Himalayas, it was the first time we experienced the danger of Himalayas. Our bodies could hardly bear it because of the lack of oxygen in the air. On the third day, my mom vomited at 2 am in the hotel in the city of Xinduqiao which has an elevation of 2900m; my dad and I had purple lips and fingernails the whole time. Fortunately, we met a lot of great people. The people that lived there are mostly Tibetans and they told us that these symptoms are very common. They also suggested not to run or take a bath because those activities are heavily oxygenconsuming. In addition, they gave us a lot of suggestions on how to avoid High-altitude pulmonary edema which is a life-threatening pulmonary edema on plateau. It took us a long time to adjust to the environment and we were still feeling uncomfortable when we arrived in Daocheng which has an elevation of 3900m. I know we should've rested first, but we were so in awe of the beauty of Daocheng; we wanted to explore Daocheng right away. So, we chose a famous route to hike but we didn't reach the end because we were walking so slowly to maintain a decent level of blood oxygen. Everything that happened during this adventure I truly enjoyed. I experienced a lot of diverse culture and I tried different types of food. For example, I tried the meat of a domestic yak which is a type of bovid that only lives above an altitude of 2500m. Before I tried it, I thought the meat would taste good, but it was actually very dry and it was hard to chew as well. Before this adventure, I thought high elevations may not be a big deal, but in reality it could be very dangerous. This adventure made me understand that sometimes we want to try new things and we have an level of expectation for it, but we'll never know the truth until we really try. 33

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3/7/2018 1:07:09 PM

Hang in There, Try Harder!

Author: Yuting Zhu

I know people rarely talk about this but as a 4th year student who is facing graduation, I feel a great deal of stress upon me. I have great plans after I graduate. I plan to have a job that I am passionate about; I plan to go to destinations that I have never been before; I plan to live in Toronto with my friends; I plan to visit my family in China once a year; I plan to go to gym everyday to lose weightI planned so many things and I dreamed to live like that. But for now, I find them so hard to achieve.

" It's not Stress that kills us, it's our Reaction to it." - Hans Selye

First of all, finding a great job in Toronto that provides me a decent amount of salary is quite hard. I have applied to a lot of hotels that I want to work for but they aren't hiring or looking for new graduates. At the same time waiting for a response from a recruiter can be the toughest period of time that people will have to experience ever . But who can I talk to about my problems? People never want to show the negative aspects of their lives. Even for myself, I want people see me as a strong and confident person who seems to never truly worry about life. So I choose not to tell anyone about my worries. But it only makes it worse. Then I decided to talk to my roommates and I found that once I start a conversation, I immediately feels better.

Secondly, I always want to achieve a high grade in my courses. But fourthyear courses are made to be difficult. I tried to finish my 30-page paper a week before the deadline andI still had 3 midterms in that same week. How should I manage my time well? I was trying my best but at the same time I was overwhelmed. My friends are all experiencing the same situation and we believe the best way to feel better is to actually work on it as soon as possible. Thirdly, I never expected my bank account to be such a huge problem. The bank called me one day to tell me my savings account was not available right now and all the money inside has been withdrawn by somebody else. After that call I only had 60 dollars in my chequing account. This was such a big shock and at the moment my brain could not function. I kept contacting the bank to try and solve the problem because that was the only thing I could do. In the end after a month of trying, I finally got my money back. I was so relieved and I feel that I could not be any luckier


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. Why is life so hard? I don't know the answer to that but I guess that's just the way it is. Its how we mature, by learning from solving problems over and over again. The most important thing for us to realize is that we are not alone. Everyone feels stressed at some point even if they choose not to say anything. But we have to remember to try to talk to people, it can make you feel better! I can almost guarantee you that one day the stress that you feel right now will be gone before you even notice it. The most important thing to remember is to not think too much, it will all be gone very soon! All you need to do is just hang in there and try harder!

" I promise you, these storms are only trying to wash you Clean " - Jessica Katoff

Do you feel stressed? Are you overwhelmed with your school, work and/or your personal life? You are not alone! There are so many people and resources out there that can help. Trust me, you will feel much better after talking to people! Good2Talk is a free, confidential and professional helpline for mental health wellbeing. The service is provided to all postsecondary students in Ontario and it is available 24/7/365. Please dial 1-866925-5454 at anytime when you want to talk.


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3/7/2018 1:07:04 PM

Eat. Sleep. Travel. and


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Repeat 2017/2018


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(Re)Defining 21st Century Canadian Food: Links with First Nations and Place-based Biodiversity The Terroir Symposium is an annual Toronto event bringing together innovative people from the field of hospitality and tourism; including chefs, hoteliers, drink experts, writers and business leaders hosted by the Culinary Tourism Alliance. Research Associate and Lecturer from the College of Business and Economics Mark Juhasz, tells about his experience and insights gained. At the 2017 Terroir Symposium, held at the Art Gallery of Ontario, the theme was 'Our Home and Native Land: Celebrating Canadian Gastronomy'. Quickly evident was the extent to which Canadian cuisine is as diverse and detailed as any world(ly) cuisine. Undoubtedly, Canadian food is continually defining and refining itself. Amid globalization, cuisines and accompanied food and hospitality sectors around the world are actively envisioning themselves consciously focused on distinct products of place where biodiversity and (micro)local heritage are featuring prominently. Prominent examples include the work of Alex Atala from Brazil and his restaurant DOM in Sao Paolo or Rene Redzepi from Denmark, his restaurant NOMA and their accompanied Nordic Food Lab. There is now a well-established movement of (re)discovering plants, herbs, mushrooms, fruits, vegetables and animals once passed by. Biodiversity and connection with native traditions is a growing part of hospitality services now. Many consumers, travelers and chefs seek greater authenticity, the artisanal and distinction from the standardized formula. The timing could not be more relevant as 2019 will be the UN Year of Indigenous Languages. What better opportunity than for Canadians to reconnect with our agri-bio and cultural diversity, the edible traditions on the land and with First Nations communities who are at once maintaining and re-connecting with their own knowledge.

At the Terroir Symposium, John Croutch, a Wikwemikong activist spoke at the 'First Foods Forward' plenary referring to the power of traditional herbs as medicine to clear and clean the spirit for learning. He emphasized a string of incidents across Canada where traditional foods and connection with First Nations people have been compromised such as the lobster fisheries with the Mi'kmaq in Atlantic Canada or the contamination of water quality in First Nations communities across Ontario. Croutch emphasized that First Nations see plants as teachers and there are long held traditions of combining certain crops together for benefit,such as corn, beans and squash - also referred to as 'the Three Sisters'. While in the same plenary, First Nations broadcaster and activist Sarain Carson-Fox, a host of the show 'Rise' on VICE TV, presented a talk entitled 'Renewal, Resilience and Reconciliation' and spoke about the importance of strawberries in her native tradition. Berries are considered very important in the care of bodies. As a rite of passage and initiation into one's culture, pickers are not allowed to eat berries but give back to their communities as this is considered a form of balancing ecosystems.


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Attending Terroir Symposium, one was struck by the depth of perspective and the rich possibilities in how Canadian food can be further vitalized in all its diversity. Anita Stewart, a prominent writer spoke about the food landscape and the rich opportunity of reconnection and revival with native peoples and biodiversity across Canada. This diversity is inspiring and humbling, such as Kamas lily flowers, kelp or uliken (a fish that is used as a candle in Bella Colla on the BC coast). Stewart noted the incredible richness of plant foods documented at first contact in Upper Canada and the attempt to bridge gaps between natural food biodiversity, First Nations and the sacred place of food hospitality central to Canadian culture. To achieve this as Canadians, we need to learn and reacquaint with seasonal flavours, ingredients and the nutrition those relationships foster. At the panel session entitled 'What Terroir Tells Us', the description was defined as 'while the word terroir in French means 'sense of place', typically in winemaking, it is relevant to our fruits, vegetables, animal-based foods and wild edibles too.' Presentations by winemaker, Shauna White from Adamo Winery in Orangeville Ontario emphasized her experience working within a particular place and the uniqueness of soil, rocks and local character. Tarynn Liv Parker, a writer, photographer and publisher from the Okanagan region of British Columbia expressed her ongoing reconnection and consciousness to place. The symposium offered exposure to some of the leading-edge initiatives across Canada. Books such as 'Wild Food: A Complete Guide for Foragers' by Roger Phillips, the writing and films on wild food and biodiversity by Alberta-based Kevin Kossawan and the cookbook 'True North: Canadian Cooking from Coast to Coast' by Derek Dammann and Chris John are examples of a new generation writing about food diversity and place in our collective conscience.

A surprising and potentially controversial session entitled 'Seal: Too Cute to Eat?' was noted by organizers as: 'Seal hunting has been the lifeblood of Northern communities across Canada. For decades, the image of a young seal has also been the poster pup for international animal rights activists. A new generation of young leaders are challenging widely publicized beliefs and defending the seal hunt as a vital and sustainable livelihood for the 21st century.'. The panel included the head chef from St. Johns Newfoundland's Mallard Cottage where wild game meats and seal are featured on the menu, two Inuit representatives from northern Canada and Dion Dawkins, a St. John's based seal meat processing plant. The session was well attended and directly addressed concerns over animal welfare, traditions, sustainable quotas and a regional economy based on the seal hunt. The symposium closed with a panel group discussion on what is 'Iconically Canadian', and asked 'When it comes to food, drink and hospitality, how is what we offer perceived across the nation and beyond? Perspectives were shared on both the beauty of simpler foods, from family traditions and street foods through to high-end restaurants across the country. In 2018 and moving towards 2019, the UN Year of Indigenous Languages, Canadians have the opportunity make a deeper connection with our First Nations and our shared link to food biodiversity as a critical and creative element in being Iconically Canadian. By: Mark Juhasz


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dis(ABLED) Traveller Author: Drew Cumpson Hospitality and Disability Consultant, H & D Consulting Have you ever been told you will never travel again? That was the reality I faced after suffering my spinal cord injury (SCI). I was not going to take this as a roadblock in my goal to see all seven wonders. After spending 4 ½ years with a SCI, it was time to continue this goal and travel just as I had planned prior to my accident. In fall 2015 I decided it was time to make my first post SCI trip. I began planning a trip to Mexico to check off Chichen Itza from my list of wonders. As this was my first trip, I decided to contact a travel agent who had previously experienced travelling with a disability. After speaking with the travel agent and hearing his experiences, I booked a resort in Mexico where he had already been; knowing this made me more comfortable.

"Excitement over powered the nerves and away we were off"

There was a great deal of planning that needed to occur before the trip and a lot of information I needed to figure out. After booking the trip I contacted the airline to let them know about my disability. There were a lot of things that needed to be discussed with the airline about my equipment, especially my ventilator, to make sure that there would be no issues on the plane. No issues with my equipment and we were all set to fly out.

The day finally arrived with a mixture of nerves and excitement, but the excitement over powered nerves and away we were off. Once we arrived at the airport it was time to figure out how to transfer me on to the plane. The airline had an aisle Hoyer lift that lifted me out of my chair and moved me down to my seat, but my height caused a bit of an issue as we could not get me over the stationary armrest. My workers and airline staff had to fireman lift me over the armrest and into my seat.


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Upon arrival we had to figure out how to deplane as they did not have a Hoyer lift. They ended up carrying me off with little success. By the time I had reached my wheelchair I was almost touching the floor and my pants were halfway down to my knees. It did not help that the attendants helping at the airport in Mexico were very short. Once we were in the airport we had to find a plug-in to charge my ventilator as it was getting low on battery and we wanted to make sure we have enough to get us to our resort. After we checked into the resort we noticed that they did not have very many outlets in the room and we learned quickly that you have to problem solve as you go. To solve this I sent my one workers to a nearby Walmart to pick up an extension cord and a power bar to be able to plug in and charge all my equipment. When travelling with a disability you must be able to troubleshoot on the spot as a lot of issues arise you may not be expecting. During our visit to Chichen Itza we broke a front wheel on my wheelchair and had to use it as is for the rest of the week. Luckily it was a small front wheel and not one of the big wheels. My room was fully wheelchair accessible with a roll in shower and a ramp onto the balcony. The resort was very accessible except for a few areas, particularly the disco as there were both steps into the disco and more onto the dance floor. This did not stop us from accessing the disco as everyone was helpful getting me up and down the stairs. I found this to be one of the most amazing parts of our trip. No matter what was going on or where we were, there were people willing to help in a situation when needed. At the time of this trip I was in my last semester of my school program and I got the opportunity to speak to the general manager, the rooms director and housekeeping director. This was a great opportunity for me to use my experience from school and give them feedback on the accessibility of the resort. The managers were extremely accommodating to our needs and made sure that we had a great stay at the resort. One evening we went to see Cirque du Soleil as one of my friends from my trip to Peru was performing in the show. It was the first time I had ever seen a performance by the company and it was amazing. After the show, my friend Carl brought us down onto the stage and showed us how all the magic happens. It was cool to see how each part of the show came together and flowed without interruption. After an amazing week in Paradise, it was time for us to head back to the cold and figure out how to properly transfer me. This time I used the same technique as my friend Katie and transferred to an aisle chair and into my seat. This worked perfectly and has been the way I have transferred from that point on. 2018 is going to be a great year in terms of travel as I plan my trip to Rome to check off the Coliseum, while doing so I will be directing/filming my first documentary about accessible travel.


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Lilian Huang The Life As An Assistant Professor In Portugal Authors: Yuting Zhu, Elaine Li Introduction: Lilian Huang was a PhD student at the University of Guelph. Her field of the research focuses on management. After graduation, she decided to become an assistant professor in Universidade Europeia, Lisbon, Portugal. We are pleased to have a chat with her about her life as an assistant professor in Portugal. Q1: Please provide us a brief introduction of your experiences and career path at the University of Guelph. I did a PhD in Management at the University of Guelph from 2013 to 2017. My research topic was regarding Service Management in Tourism. After that I graduated in September 2017 and I got a job in Lisbon, Portugal as an Assistant Professor in Universidade Europeia. So now I am living in Portugal. Q2: What made you become a Professor in Portugal? What courses are you teaching? I saw the job posting online, so I applied online, I successfully passed two interviews via Skype with professors from the Universidade Europeia and then I got the job! Now I am teaching 3 undergraduate courses and 1 PhD course. I teach courses in human resources management, a general hospitality industry course, a hospitality simulation to undergraduate students and the PhD course is in tourism management. For undergraduate courses, I usually focus on theory and practice. So we have a 2 hour lecture and 2 hour seminar for each course every week. For the PhD course, I usually teach it based on a research and discussion structure. Q3: Can you describe your daily life teaching in Portugal? My life is no different than other professors. Everyday I prepare the course, design the course outline and prepare examples and content prior to class. I don't have to go to school everyday, when I don't have class or office hours, I usually stay at home and email back students who have questions. Aside from my teaching life I'm also doing some research on the side. Q4: How long did it take you to adjust to life in Portugal? I am not really sure because I am still adjusting. I moved to Portugal on Sept 19th 2017. People here basically only speak Portuguese, they don't speak English very well and I don't know how to speak Portuguese. My students are mostly locals but I also have other international students because I am in a hospitality and tourism management international program. So I teach in English but most of my colleagues and professors are Portuguese. The biggest problem I am facing in Portugal is the language. 42

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Q5: What are the things you love about working and living in Portugal? First of all, it is challenging because it is my first experience of being a professor, everything is brand new to me but it is rewarding too. When I teach and converse with students, I know they are inspired. I feel that what I am doing is meaningful. Q6: Differences between students at the University of Guelph and students in Portugal? The biggest difference is that English is not the first language for them, some students find difficulty in expressing their opinions in English. They are not very confident when they use English and understanding English is hard for them, that is a major problem and one of the biggest differences. Q7: Do you have the next career plans that you could share with us? I am now working as the Assistant Professor, then I want to be a Associate Professor and hopefully I will eventually become a Professor. But for now I'm satisfied with my job. Q8: Do you have any recommendations for current students? If you have to say a one-sentence suggestion to undergraduate students, what would you say? I recommend students to get more work experience and be more involved in school events. Learning more languages is so helpful as well, it is such a great asset. Q9: Please share with us about the most difficult situation/moment/project that you faced during your career? No matter in Guelph and in Portugal, I'm still concerned whether I should check the attendance during lecture or seminar. I'm working hard to let students to pay attention only on the lecture or seminar content. Because a lecture is 2-hour long, it is very hard to get their attention continuously. I am considering adding some stimulus during class to get their attention. 43

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The best views come after the hardest climb - Anonymous


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TWO FREE DRINKS (Any Size) WITH THIS COUPON Address: 60 Carden St, Guelph Phone: 5192656568


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Fun Places in Guelph Ever wonder where to have some fun time in Guelph on weekends? Looking to hang out with your friends and have memorable experiences? Look no further, the Hornblower editors have selected some trendy recreational options for you to explore in the town of Guelph!

Round Table Board Game CafĂŠ Murder Mystery Dinner at Aberfoyle Mills The Murder Mystery Dinner at Aberfoyle Mills offers a 5-course fine cuisine and entertainment of the The Mysterious Players. Throughout the meal the entertainers with the help of the diners, act out a play where there is a murder mystery. The audience is then challenged to determine the method, the motivation and the perpetrator of the crime. Address: 80 Brock Rd S, Guelph, ON N1H 6H9 Reservation required for Murder Mystery Dinner 046-047 239005-2.indd 47

Play with Clay Feeling creative? Play with Clay offers pottery classes, pottery painting and clay building for both adults and kids. It is a nice place to go if you want to get creative with your presents and add your own personally touches. Address: 42 Wyndham St. N, Guelph, ON N1H 4E6

Just looking for somewhere to chill with a group of friends? There's the Round Table Board Game Cafe in downtown Guelph! There is a $5 cover with the board game access and a menu full of heavily themed feasts that will perfectly complement your gaming experience. Address: 32 Essex St, Guelph, ON N1H 3K8

Riot Axe: Axe Throwing Guelph Stressed about school assignments and exams? Looking for an adventurous experience that is steps away from your residence? Book an hour with your friends or roommate to throw away all the pressure! Address: 101 Beverley St Suite D, Guelph, ON N1E 3C3 Walk-ins are offered every Monday from 6 - 9pm (except holidays) $20/pp/hr (no reservation required) 47

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4/11/2018 9:25:20 AM

A Look Back over 5 Decades at the School

As the School approaches its 50th Anniversary in

2019, I realize that I have been a part of almost all of its history, first as a student at the University of Guelph, then as a HAFA/HFTM faculty member and Undergraduate Advisor, and now as a retiree. There are so many wonderful memories which I will try to share as I recall some of the School's history. In September 1969, with the support of the hospitality industry, the first students were admitted to the School of Hotel and Food Administration (HAFA) in the first university degree program of its kind in Canada. Who can forget the plaid bell-bottom pants and mini skirts in the class photo of the first graduating class? As a student, I remember the jokes about HAFA students only getting a half a degree absolutely not true. By 1976, the School had an enrollment of 300 students and six faculty members including Betty Upton, Tony Marsden, Jim Pickworth, Michael Haywood and Ted Fletcher. In addition to their teaching responsibilities, the faculty conducted research, took an active role in professional associations and were involved in management education programs for the industry. Professor George Bedell, the founding Director of the School laid the groundwork for what has become one of the most respected hospitality management schools in North America. Dr. Tom Powers and his wife Jo Marie joined HAFA in 1979 when Tom was appointed Director. Under Tom's leadership, the faculty pursued doctoral studies so that research activities were strengthened. At the same time, Jo Marie was teaching and up-dating the Quantity Foods course.

Tom was also instrumental in developing the 3 week Advanced Management Program for the Hospitality Industry (AMPHI) which was launched in 1983. A one week program for middle managers, known as the Hospitality Management Development Course (HMDC), was also developed.Over 1,500 executives and managers from leading companies completed the two programs over the years. I heard many stories not only about the late night hours students spent working on the programs but also the creative parties to help the students relax. During the early 1980s the enrollment of the School continued to grow and by l986 there were 400 students and 10 full-time faculty. In 1987, Professor Michael Nightingale came from England to become the School's third Director. During the 1990s, under Michael's leadership and Jim Pickworth's expertise, the HAFA Co-op program was developed. Over the succeeding decades hundreds of students have gained valuable hospitality work experience from the School's industry partners. In 1990 I was excited to become part of the HAFA family when the Introductory Foods course I was teaching moved to the School from another department in the college. The first France semester abroad took place in Fall 1991 when Michael Nightingale took 15 students to Villefranche-sur-mer for a semester. The France semester continued for several more years with Bob Lewis, Peg Shaw, Joe Barth, Steve Lynch and Ron Subden, among others, teaching students in the south of France.


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I know I only heard a fraction of the stories of student travels around Europe on weekends. I also have many personal memories of 3 trips I made to France to help students register for their courses in the following semester. This was at a time when course selection was done using paper forms rather than on-line. The School achieved another milestone with the introduction of a Master of Management Studies (MMS) graduate degree program in hospitality in 1992. More changes occurred in the mid to late 1990s, including the appointment of Professor Michael Haywood, a longtime faculty member, as Director in 1995 when Michael Nightingale became the Dean of the former College of Family and Consumer Studies (FACS). In 1997, an addition was built at the back of Macdonald Stewart Hall providing 2 much needed case teaching classrooms, seminar rooms and office space. Dr. John Walsh became Director in 1998 and in May 2000 the Master's degree became an MBA in Hospitality and Tourism. September of that year saw the first students enter the new Tourism Management major. May 2002 marked another important event in the School's history - we became the School of Hospitality and Tourism Management (HTM). This name recognized the addition of the Tourism Management major as well as a greater focus on management in all aspects of the hospitality industry. Dr. Marion Joppe became the School's sixth Director in 2003 overseeing the completion of the atrium addition to the building. The addition included an entrance and main office for the School, expanded food preparation facilities and most importantly PJ's Restaurant in the Atrium. The restaurant is named for Cara's modern founder, the late Paul J. Phelan, to honour his entrepreneurial spirit, leadership and significant contributions to Canada's hospitality industry and to acknowledge the generous gifts made in his memory by Cara Operations Limited, The Percy R. Gardiner Foundation and Mr. Gabriel Tsampalieros. I remember Fall 2003 for another reason. It was the "double cohort" year when OAC/Grade 13 was phased out of Ontario high schools and 2 years of high school students applied for university admission for that fall. Preparing for that entering class and their 4 years in HAFA took endless weeks of planning. In September 2007 Marion Joppe stepped down as Director and Dr. Stephen Lynch was appointed Interim Director of the School until December 31, 2008.

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The Executive-in-Residence program, Alumni Night and Job Expo all grew during Steve's time as Interim Director. Dr. Kerry Godfrey, who is currently the Associate Dean Academic of the College, was Director from October 2009 to February 2013. Dr. Joe Barth then served as Interim Director from March 2013 to August 2014 while the School searched for a new Director. 2014 was another milestone year - the College of Management and Economics became the College of Business + Economics, HTM became the School of Hospitality, Food and Tourism Management (HFTM) and in August Dr. Statia Elliot, a faculty member in the School for 7 years, was appointed as the School's eighth Director. Now in 2018, 3 years after my own retirement, HFTM continues to grow and change. There is now one major in Hospitality and Tourism Management with 3 areas of emphasis Hotel and Lodging, Restaurant and Foodservice and Tourism Management with an expanding focus on experiential learning (co-op, study abroad, independent study, certificates, competitions, clubs etc.) throughout the undergraduate program as well as graduate programs at the Masters and PhD level. I cherish my 25 years working in the School and being part of the HAFA/ HFTM family. I had the best job in the world, working with the best students, faculty and staff. Valerie Allen - Retired Assistant Professor and Undergraduate Academic Advisor


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Nadin Azraq

Er Bao

Jinwen Bao

Bingying Chen

Junan Chen

Haozhe Chen

Linping Chen

Sarah Cochrane

Jiacheng Dong

Linlin Duo

Wenxuan Fan

Jiaqi Fang

Catherine Fratric

Jordan Giannace

Sijie Gu

Yuehan Guan

My Ho

Tingting Huang

Chiying Hung

Jing Jin

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Omar Karim

Shangjun Li

Xi Liang

Yutong Liang

Yuxuan Lin

Xinling Liu

Yuxin Liu

Carmen Liu

Vivian Lum

Junlei Lu

CLASS of 2018 Emily Ly

Sheldon Ng

Jane Nkubito

Yuting Ma

Claire McFadzean

Abbie Oabel

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Qiwei Qian

Tanisha Rollins

Xue Shen

Heidi Tong

Jingyi Wang

Liheng Wang

Michelle Ward

Stanley Xu

Yijing Xu

Yichao Yang


Jingyao Zhao

Qi Zhou

Yuting Zhu

Faculty & Staff Our utmost gratitude and appreciation to the faculty and staff of the School of Hospitality, Food and Tourism Management. Your guidance, support, advise, and expertise has helped prepare us for the industry, and for that we thank you! Joe Barth Megan Boland Chris (Hwan-suk) Choi Alison Crerar Simon Day Erna Van Duren

Statia Elliot Joan Flaherty Lisa Fodor Mark Holmes WooMi Jo Marion Joppe

Mike von Massow Bruce McAdams William Murray Barb Piccoli Kathleen Rodenburg Amy Tyszka


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Shannon Bahr

David BartonHammond

Simon Calacay

Magadalene Chang

Ava Chilelli

Cassandra Cho

Amber Douel

Shawn Goh

Madison Homewood

Tori Mitchell

Nicolas HughesMussio

Michelina Martinez

Molly Mulder

Taylor O'Farrell

Sydney Prince

Stefan Jamal Taylor Jauernig Ashley Johnson Hanbyul Joo Daniel Kodarin Dieu Le Jeremy Lemoine Sijie Ma Ruiyue Ma Luis Mair Yushi Meng Wang Kit Ng Julia Peaker Yifei Peng Jenna Rapoport Amelia Riddell Yang Song

Luying Su Jia Tang George Theodore Chun Kit Ting Chia-Ming Tu Shuang Wang Yingjie Yan Zhiying Wu Fan Yang Qihui Ye Samantha Young Chenyang Yu Yi Zeng Zhong Zhang Zhehao Zhao Yijun Zheng Ting Zhou

Megan Price

Nick Sferrazza


Ahmad Almugarqash Olivia Blum Justin Brown Sofía Bykova Vanessa Carissimi Hanny Chau Xin Chen Alber Chica Murillo William Corolis Gengchen Cui Clare D'silva Sarah Douglas Wenxi Du Dominique George Joshua Giddings Hyunjee Hong Yu Hou


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Thank You

The Hornblower Editorial team would like to thank all students, alumni and industry professionals who contributed to the content of the 2018/2019 edition. We greatly appreciate the effort and support from the following individuals; this journey would not have been possible without their help. Joan Flaherty Statia Elliot Lisa Fodor Joe Barth Valerie Allen Shawn Goh Ashley Johnson Amber Douel Sydney Prince Donald Ziraldo Lauren Chan Mark Juhasz Drew Compson Sal K. Howell Lora Bender Lilian Huang Simon Calaycay Carmen Liu Anderson-Coats Photography Alumni Association 50th Anniversary Planning Committee Friesens Central Student Association 56

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Profile for Hornblower Magazine

The Hornblower Magazine 2018-19 Edition  

The 2018-19 edition of The Hornblower Magazine by the students from the University of Guelph's School of Hospitality, Food and Tourism Manag...

The Hornblower Magazine 2018-19 Edition  

The 2018-19 edition of The Hornblower Magazine by the students from the University of Guelph's School of Hospitality, Food and Tourism Manag...