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Docket #: 251307-2 OUTSIDE COVER

Name: U of Guelph Hospitality & Tourism Management

8.5x11 SC .1875” spine

The Hornblower Magazine 2019/2020

If We Don't Change, We Don't Grow. If We Don't Grow, We Aren't Really Living. - Gail Sheehy School of Hospitality, Food, & Tourism Management

Foils used:

Materials used: Crystaline Gloss

Special Instructions: Spine type had to be reduced to fit .1875” spine.

Docket #: 251307-2 INSIDE COVER

Name: U of Guelph Hospitality & Tourism Management

8.5x11 SC .1875� spine


MISSION To give each Hospitality, Food, and Tourism Management Student a distinctive edge by providing the opportunities necessary for development within the industry. We will go beyond the classroom and help our students to associate with industry leaders of today and tomorrow.

Foils used:

The HFTMSA is a nonprofit organization that hosts events for the HFTM student body. We run multiple events throughout the year including Smart Serve Certification sessions, the annual New York City Trip, Talk Tourism, Alumni Networking Night, HFTM Job Expo, and many more!

Materials used: Crystaline Gloss

Special Instructions:

Letter from the Editors Dear Readers, It has been an exciting year as the School of Hospitality, Food and Tourism Management celebrated its 50th year. Many traditions have been built over the years, including this publication. Hornblower Magazine is one tradition that has been around since the Valentine's Day Dance in 1973. Similarly to the magazine, the program has grown and changed from HAFA to HFTM. Our team's goal this year was to honour the past, celebrate the present, and lay strong foundations for the future of our school, program, and the Hornblower. This magazine has always been about honouring our school's traditions and promoting all the important and amazing work our students and faculty do here at the University of Guelph. We have explored the past through the eyes of our many esteemed alumni and past faculty who have provided first hand wisdom and experience. We are all honoured to have had the chance to work as a team to bring the 50th Anniversary edition of the Hornblower to life. It has truly been a fulfilling experience. Sincerely, The 2019/2020 Hornblower Editorial Team

Cole Walker

Lucy yuan

Teresa Smith

Kate Sheppard

Yue Shi (Jasmine)

Tanya Broschinski


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Letter from the Director 50 Years in Review HAFA to HFTM Timeline Letters from Past Directors Face of Faculty Professor Opinions A Letter to My Former Self A Left Turn into the Wine Industry Alumni Advice From HAFA Graduate to Educator of the Year No Mountain High Enough 50 Reasons Why Eat. Sleep. Travel. Eat. Sleep. Travel. Explore the World Accor Hotels at a Glance Get Involved Beyond the Classroom HTCC/YHS Year in Review Marriott International In Depth A Future with Sports Management Things to do in Guelph Broke Food Ideas Graduating Class of 2019 Thank You 3

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LETTER FROM THE DIRECTOR What a significant year for the School, reaching the milestone of 50 years since its founding in 1969. I am honoured to be the Director at this time, as we look back and celebrate our many achievements, and, look forward to the future, and think, what might hospitality education look like 50 years from now. I wonder if George Bedell, the School's first Director, ever imagined the launch of a Master of Management Studies program in the 1990's, a PhD program in the 2000's, the Bachelor of Commerce expanding to include nine majors, over 4,000 graduates, and, a lasting impact on the advancement of an industry that is all part of our School legacy. I am always struck by the pride of our alumni, and I love hearing the stories told by each cohort. The very first graduates from the 70s talk about launching the Hornblower, and starting so many School traditions, like painting the cannon. The 80's grads include many industry leaders who completed the Advanced Management Program for the Hospitality Industry, or "AMPHI" as it is affectionately known. The 90s ushered in Co-op work experience and Study-abroad programs, generating lots of stories about first jobs, lasting mentors and, n'oubliez pas France. Grads of the 2000s got to experience the new Atrium and PJ's Restaurant, for many a tale of back-of-house to front-of-house near disasters somehow saved! And what of the students of this decade those stories often feature a meaningful encounter with a senior executive - that just happens to be a Guelph grad. The story we all share is about being part of the School, the lifelong friendships, and the memories made. As we celebrate our 50th Anniversary over Alumni Weekend this June, my wish is for every graduate near and far to pause, reminisce a little, and know that you are always welcome back. Happy Anniversary! Dr. Statia Elliot

Statia in Hong Kong for the World Summit for Deans of Independent Schools of Hospitality and Tourism, May 2018


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HAFA to HFTM Timeline 1965 Hospitality industry in Canada asks the University of Guelph to develop a degree program.

1969 First 26 students enrolled in the School of Hotel and Food Administration (HAFA), the first university degree of its kind in Canada. George Bedell is named as Founding Director.

1968 Hospitality Founders' Fund is created to raise money for a building to house the proposed school.

1974 Construction begins on Macdonald Steward Hall beside Macdonald Institute, supported by the Founders' Fund and the Macdonald Stewart Foundation.

1976 300 students enrolled and 6 faculty members.

1975 Macdonald Stewart Hall opens.

1979 Dr. Tom Powers becomes the second Director of HAFA when George Bedell retires. The hospitality industry supports a new priority research. 1981 Summer work program puts HAFA students to work in the inaugural year of Canada's Wonderland. First 17 students graduate from the IFM major.

1980 400 students enrolled in the School and 9 faculty.

1978 Institutional Foodservice Management (IFM) major is established. 1973 First graduating class. HAFA Alumni Association is formed. The first version of the Hornblower is distributed at the Valentine's Day Dance.

1985 George Bedell Award of Excellence is established.

1992 Master of Management Studies (MMS) graduate degree program in hospitality begins.

1987 Dr. Michael Nightingale is appointed as third Director. Hospitality Management Development Course (HMDC) is introduced.

1983 Advanced Management Program for the Hospitality Industry (AMPHI) is launched.

1991 HAFA Co-op major is launched and the first France study abroad semester takes place in Villefranche-sur-mer.

1986 Now 450 students and 10 full-time faculty. 1993 HAFA has more than 500 undergraduates, 11 graduate students and 18 full-time faculty. Management development programs offer first course by distance education.


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1994 The School celebrates its 25th anniversary. Michael Nightingale is appointed Dean of the College of Family and Consumer Studies (FACS).

1998 Dr. John Walsh becomes the fifth Director.

2002 HAFA becomes the School of Hospitality and Tourism Management (HTM).

2006 The College of Management and Economics (CME) is created.

2008 CME receives approval to offer a PhD in Management. There is growth of the Executive-inResidence program, Alumni Night and Job Expo.

2013 Dr. Joe Barth is appointed Interim Director.

2017 End of HAFA, HAFA Co-op and Tourism majors and the beginning of the Hospitality and Tourism Management major with streams in accommodation, foodservice and tourism. 2019 The School celebrates its 50th Anniversary and the 10th anniversary of the PhD program.

2014 2003 2007 Dr. Marion Joppe Dr. Stephen Lynch HTM becomes the School becomes the sixth is appointed Interim of Hospitality, Food and Tourism Management Director. The Atrium is Director. (HFTM). Dr. Statia Elliot added to Macdonald becomes the eighth Stewart Hall. The addition Director. CME becomes includes expanded food the College of Business + preparation space known Economics. as the Compass Group Culinary Management Facility. The restaurant is 2009 now called PJ's Restaurant The 40th anniversary of the 2018 in the Atrium. School is celebrated. First The Hospitality 2000 students accepted into the Leadership Master's degree PhD in Management Certificate (HLC) program becomes Service Management; is launched. an MBA in Marketing and Consumer Hospitality and Behaviour and Tourism. First Organizational Leadership. students enter the Dr. Kerry Godfrey is new Tourism appointed the seventh Management major. Director.

1995 Michael Haywood is appointed fourth Director. Official opening of the addition to the back of Macdonald Stewart Hall, including 2 case-teaching rooms, largely funded by the hospitality and food industries.


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LETTERS FROM PAST DIRECTORS Dr. Kerry B. Godfrey Director, 2008 - 2013 I joined HTM at a point of departure for the School, shortly after the creation of the College, then the appointment of a new Dean, and the real beginnings of a 'changing of the guard'. We launched the collaborative PhD in Management with two other departments, and our new MSc in Tourism. Through the efforts of our students we created the inaugural student chapter of the Hotel Association of Canada, and we were invited for the first time to participate in the Young Hoteliers Summit in Lausanne (and win!). However, we also witnessed the suspension of our 'in-class' MBA in Hospitality, and the demise of our longstanding industry management program (HMDC) both due to changing needs and demands of industry. All of these 'events' represented part of a continual and necessary evolution of the School. While HAFA may have been 'the first kids on the block' to offer a hospitality business degree in Canada, for HFTM today the competition is immense. The ability to innovate, to respond, to adapt and change quickly will become even more critical for the School to thrive and prosper into its next 50 years. With the imagination and tenacity of a new generation of faculty, staff and students, anything is possible. Marion Joppe Director, 2003 - 2007 The New Millennium also saw a major change in the School: by adding a Tourism major to its B.Comm program, the iconic "HAFA" (Hotel and Food Administration) name associated with the School was replaced with

"Hospitality and Tourism Management". After more than 30 years, this change was indeed perceived as quite monumental by most of the faculty, staff, alumni and students of the program. It is in this context that I joined the School as its sixth Director in May 2003 with the dual mandate to build its Tourism major and expand its research focus and output. 2003 was also the year the expansion of the School's space was completed, giving the School a stateof-the art kitchen and a spacious restaurant setting. Some other major projects where the School played a critical role during my tenure include the Executive programs MBA and MA (Leadership), the MSc in Tourism and Hospitality and the PhD in Management. John Walsh Director, 1998-2003 In the late 1990's as Director of the School of Hospitality and Food Administration (HAFA) as it was then called, I worked with an amazing group of students, faculty, students and staff. There are just too many great memories to recount here but a few things really stand out for me. In particular, participating in the University's capital campaign that generated funds for PJ's restaurant was a highlight because it improved facilities in one of the signature learning experiences for students. At the time, I was Director of the School there were limited graduate opportunities for senior managers and executives in the industry. With the support of colleagues (one of whom, Dr. Julia Christensen-Hughes is now the Dean of the School of Business and Economics), the School delivered intensive residential Executive and Management programs school reinforcing the close connection between the School and industry, which has always been at the core of the School culture.


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Michael Haywood Director, 1995 - 1998 History has taught us that growth and evolution can lead to disturbing outcomes. If individuals and businesses choose to pursue a strategy of lowering expectations, so that mediocre efforts are seen as acceptable, ultimately they are doomed. Yet those who relentlessly raise expectations, establishing a standard that it's hard to imagine exceeding, actually succeed. Magnificence and the pursuit of excellence always relegate mediocrity to the dustbin, every time, whatever the occasion. So, if you ever find yourselves cornered into working with or serving someone in the first group, intervene. You will find it rewarding, both for yourselves and for the people and organizations trapped in this downward cycle. The winners in both life and business will always be those that adopt win-win, growth mindsets. In graduating you've come of age, ready to step up and into many leadership challenges and transitions. In raising your expectations, you are bound to raise your performance as well...all of which will be reflected through your mastery of the art of hospitality, and in caring for the other. Bon chance, good luck. Michael Nightingale Director, 1987 - 1995 Three decades have passed since I made my first contribution to Hornblower following my appointment as the School's third Director. I still recall being struck by advice given by the editors in the same issue (Vol 13, Issue 1) to schedule study periods from 5:00 p.m. to 1:00 a.m. at The Keg (Brass Taps). Another recollection I have is being impressed by the selection process, which signalled to me the importance the School gave to its stakeholders by including interviews with the School's Student Council and Alumni Board. The current and former students asked the toughest questions.

The first two Directors, the late George Bedell and the late Tom Powers both American, had laid a strong foundation to fulfill the founding hospitality leaders' vision to establish a "Cornell of the North" so young people seeking formalised training were not forced to study outside in the US or Europe. During their terms the School grew from a class of 26 students and a small faculty to a community of 400 undergraduates following niche programs in hotel and food administration or institutional foodservice management, a class of 30 senior executives participating in a 4-week Management Program each year and eleven faculty. Phase one of the construction of Macdonald-Stewart Hall, funded by industry, became the home for this community. Strong links with industry enabled the School to adopt a pedagogy using industry-based cases and to fund a development program for young faculty with industrial experience to enhance their research capability by obtaining a PhD. One was your current Dean, Dr. Christensen-Hughes. When I arrived, senior administration was keen to build on the success of the first two Directors by expanding the University's involvement in management education. In 1990 the School adopted a mission to build upon and strengthen its leadership role in hospitality management education. Further, it agreed to expand the School's enrolment by 50% and to cautiously and constructively support the launch of new niche programs focussed on other sectors of the economy. Key components of the 1990 strategy were to: Adopt a set of values stressing its desire to maintain strong industry links and to offer a challenging learning environment to stimulate the on-going professional and ethical development of hospitality managers for Canadian and International Organizations. Launch co-op, a semester abroad in Villefranche-sur-mer, a research focussed graduate program, expand its management development programs and to offer selected courses "en franรงais". Recruit five new faculty to support its growth and enhance its ability to serve as an informed and valued research centre for students, educators, industry and government.


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To facilitate the expansion of other niche programs, the senior administration sought the School's support and agreed it could retain the word "School" in its title, not the usual practice when a degree is offered across academic units. The success of the subsequent growth of the B.Comm. programs ultimately led to the establishment of the present College of Business and Economics. As I reflect on how the School has evolved over the years to respond to industry trends and current management thinking, I am struck how this still reinforces the underlying strategic themes established by the School's founders. I have fond memories of attending the 25th Anniversary Dinner Celebration as Dean of the College and recall one of the Alumni being dressed as a large flying "h" to represent the School's phallic logo adopted by the students in earlier years. I now look forward to celebrating the School's 50th and wonder what new memories will be added to my fond memories of the School.

(The late) Thomas Powers Director, 1979 - 1987

(The late) George Bedell Director, 1969 - 1979


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Faces of Faculty


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P R O F E S S O R 14

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Students come and go through the years, but our faculty stick around. We wanted to hear what changes they have noticed in the time they have spent here...

Alison Crerar

Mark Holmes "During my time with the School of Hospitality, Food and Tourism Management, I have had the pleasure of witnessing several developments. The school has been able to grow its faculty contingent, gaining experience in the areas of sport management, consumer behavior, and food. With this growth, the school has been able to build upon and develop new program offerings. I look forward to the developments that are yet to come."

Joe Barth "The School of Hotel and Food Administration (HAFA) was much more independent in the early years. We were the only organization that offered the Bachelor of Commerce degree, and taught almost all the courses needed to graduate ourselves. Within the general requirements of degrees offered by the University of Guelph, curriculum decisions and courses were decided solely by the school's faculty. Today, the Bachelor of Commerce degree is offered by many departments, and while our school contributes to the core courses, we also depend on other departments to provide core courses to our students. Changes to the core and electives must now be approved and coordinated through the Bachelor of Commerce Curriculum Committee. we have moved from being autonomous to being a team player."

There have been a lot of changes to the program since I started working for the School 20 years ago, if you are to compare it to other majors within the Bachelor of Commerce (BComm). The School brought in the Tourism major in the mid 2000's. In 2016 BComm students were able to take minors in addition to their major; the most popular minor is marketing. Then in 2017 the Hotel and Food Administration major along with the Tourism major became Hospitality and Tourism Management major where students can specialize in one of three hospitality sectors: Hotel and Lodging, Restaurant and Foodservice, and Tourism. The hospitality industry is always changing to better serve its customers and as a learning institute we have to stay on top of these changes in order to ensure our students are getting the best possible jobs.

Joan Flaherty "There have been so many changes over the years in faculty, staff, students, and programs. Too many to list. But one thing stays the same: our School still attracts the most astonishing people who teach me what it means to excel, to try, to serve. That part has never changed, and I'm grateful for it."

Valerie Allen "Two things come to mind about changes in the program. The first is the increased amount of choice available to students. There are far fewer required courses in the current program than when the first students entered HAFA in 1969. Over the years, there has also been an increased emphasis on experiential learning including verified hospitality work experience, more study abroad and exchange semesters, more opportunities to participate in case competitions, clubs and networking events, allowing students to better integrate theory with practice."

OPINIONS 3/11/2019 7:18:38 AM

A Letter To My Former Self Article Written by HAFA Alumni, Jennifer DiRaddo Jefferson


o, you think you must have it all figured out when you graduate? You don't. When you go forward to start your career, it is just that, "the start". When you leave, the learning is not left behind. You will figure it out as you go through a life of continuous discovery and growth. Even though change may be frightening at times, you will make decisions that will challenge you to embrace transformation and face the next level of your true self. You don't know what you want to do when you graduate or who to work for? That's completely okay. You don't know because you need to get out there and experience different roles and companies and fall on your face a few times before you are going to know which direction to choose. You can't go around it, you must go through it and reflect on what speaks to your truth and what doesn't. Then when you have done all you can in that space, make changes accordingly. Let each experience build your character and your tool box to take with you on your next adventure. You don't know which role or company to choose? One day, you will have graduated almost 15 years ago, and likely you will have had 7 or 8 career changes, all bringing you a little closer to your purpose. As each experience shapes and guides you, you will collect the stories that make up your unique voyage. You will put your ego in check, dig deep and make hard decisions, perhaps going back to school to specialize in an area that heightens your understanding of your industry and niche. You will seek out networks and foster relationships that will provide you with prospects for positions and experiences you never knew existed. You will teach others your acquired knowledge and share your revelations. You are worried about what the future holds? Put that energy into creating the future you want. Momentum is all you need. It doesn't matter if you don't know which way to push toward. Just keep moving. So, you want to know how it will all turn out? As you grow and your circumstances change, you will cultivate a career that is right for you. A career that will be inspiring, challenging and your own. Breathe and take it one little pocket at a time. You've got this!

Jennifer is Co-owner of First Choice Haircutters Franchise in Guelph, Writer and Career Coach for her company and blog, Career Pump, and is a Certified Human Resources Leader. Working for companies such as Oliver & Bonacini Restaurants, Fairmont Hotels & Resorts and George Brown College in Human Resources and Teaching roles has taken her all around the world, presenting, guest speaking, recruiting and coaching. Her passions include food, travel, learning, leadership, teaching and yoga.


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A left turn into the wine industry By Rebecca Hill (Lafferty) HAFA 2013 Wayne Gretzky Estates Winery & Distillery Andrew Peller Limited 2018 Ontario Hostelry Institute: Top 30 Under 30 Recipient Six years have passed since I took my last stroll down the steps of MACS. I remember leaving the program feeling prepared to hit the ground running, to make a serious mark in the hospitality industry and to continue building on the skills I developed in my co-op term. I considered myself a "type A" personality, that usually had every detail planned down to the minute. You could say I had a career path in my mind of exactly where I wanted to work, and how fast it would take me to climb the ladder. Upon graduation, I joined the opening team at The Shangri-La Hotel Toronto, a leading hotel company that exemplifies elevated hospitality while embracing diversity and innovation. In my efforts to work hard to obtain a management position, I became determined to elevate my beverage knowledge, as I was convinced that to become a better manager, I required advanced knowledge of the products we offered. Several wine courses later, I had my bags packed, as I had made the decision to move to Niagara wine country. It only took 3 months for my 'plan' to take a turn as I let my newly discovered passions take me down an unexpected path.

"hire and surround yourself with candidates whose strengths are your weaknesses" If I was headed into the Niagara wine industry, I wanted to work for the best, so I joined Andrew Peller Limited 5 years ago and have had the ability to launch my career by fulfilling several different roles with one of the most successful companies in the wine & spirit business. I spent time working in the winery restaurants, events sector as well as the direct to consumer division. However, it wasn't until I stepped foot into the retail division that I was able to confidently connect my passion for wine with business and apply them. I was challenged to manage hospitality destinations and to "pour extraordinary into everyday life". Working at Peller Estates Winery, our focus was to develop new experiences that disrupt the typical wine experience by channeling "what currently isn't being done by our competitors". We developed programming that was interactive, fully immersive, that engaged all the senses. We truly believed that if we mastered and owned the customers' wine country itinerary, that we will, in turn, strengthen our brand. When your talents are leveraged, and your passions are evoked, you find success and I felt I had. 16

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I learned that sometimes it's okay not to have a plan. If I inject serious hard work and dedication into my positions, that new opportunities will come my way. I try and embrace four main pillars at the core of everything I do. From this experience, I was given the opportunity to open Wayne Gretzky Estates, Winery & Distillery, a brand new property that opened its doors in April 2017. As the Manager of Operations, we worked effortlessly to launch this new destination. Canadian wine, whisky, locally crafted cocktails, an all-year-round destination with an outdoor skating rink, representing a Canadian icon. I knew we had to deliver the best. Two years later, we are quickly trending to become one of the most visited winery properties in Canada. We pride ourselves in being a true hospitality destination.

The first is to lead by example, a leadership style that has allowed me to earn the respect from my team simply by being willing and able to do any role at any time. Secondly, follow your passions first. It's easy to get distracted by a large salary offer. That could very well take you away from what you love doing the most. They say the best presentations are given when the speakers are most passionate about the topic they are delivering so can we also relate this to our career paths? What if the strongest presentation of ourselves is when we are the happiest? Third, take out a piece of paper, and write down your weaknesses. Now hire and surround yourself with candidates whose strengths are your weaknesses. Finally, be the hardest working person in the room. Dedication and loyalty rarely go unnoticed and the best opportunities get presented to those that embrace this.


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We talked to our past Alumni, recent and far to see what advice they had for current students

Travel now! It's the easiest time and it helps build character

Never stop learning even when you're done your degree. The hospitality industry changes quickly so there's always new ways to manage things and there's lots to learn about yourself and how you manage people. - Rebecca Gordon '15

- Jenn DiRaddo Jefferson '02

Help your fellow students - its not a competition - Michelle Siman '11

Network! Network! Network! - Emily Pong '10

Take as much as you can out of the positions you hold. So many of these skills are transferable - Jessica Hegarty '13

Take every situation as an opportunity. Put your hand up for the jobs that no one else wants to do. - Cayley Dow '02


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ADVICE Use your time wisely" - Sunny Choi '16

Learn from the past. Embrace the present. Envision the future. - Will Leung '00

In my first year at Guelph I had a professor really encourage me to get involved in school clubs and take advantage of the networking opportunities they offer - this was by far the best advice I received in my undergrad. My involvement in school clubs directly led me to my co-op placement with the Ontario Restaurant Hotel & Motel Association as well as my current job as a consultant with HVS . - Christian Cross '17

Network! It can put yourself out there. You'll stay connected in the future . Don't be discouraged if you have a bad experience - Carmen Liu '17

Take any opportunity as an opportunity to grow Get involved! It is never too late to get involved this is the best way to network.

-Rose Fung '12

-Shawn Goh '18

Right now is a time of "tasting". You're testing out a variety of different jobs & fields, and there is no pressure to figure out what you want to do right away. Chances are, you'll switch a few positions and departments in the next 10 years- or even out of this industry. The key is to always look for opportunities where you can exercise your strengths, and to network everywhere you go. -Karen Lam '17

Don't be afraid of failure, it's apart of life. Instead embrace it and make sure to pick yourself up and try again - Amber 19

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From HAFA Graduate to Educator of The Year

By Yue Shi (Jasmine)

Before being admitted into Guelph as a transfer student, I spent two years studying Hospitality Operations at Niagara College. I was very lucky to be taught by and to receive guidance from Professor Brian Beccario. He's one of the most passionate teachers I've ever met. He was voted by students as the Educator of the Year in 2016. Guess what? He was a gryphon! I've had the opportunity to speak with Brian about his career path after he graduated from Guelph. Brian was a 2001 HAFA (Co-op) graduate. Born and raised in Niagara, his first job was at Clifton Hill. He fell in love with the hospitality industry which resonated with him deeply from the very beginning. For his Co-op, he spent 15 months in the Caribbean working in the Food and Beverage Department at the Westin Causarina (which is now Westin Grand Cayman). Prior to graduation, he also worked for the Rooms Division at the Sheraton Centre in Toronto. As someone who's adventurous and open-minded, Brian took on the opportunity upon graduation to work as a Front Desk Agent at the Fairmont Chateau Whistler. He was later accepted into the Leadership Development Program and became the Assistant Front Office Manager after two years of training. In 2004, he transferred to the breath-taking island of Hawaii as the Front Office Manager at Fairmont Orchid. In 2006, after a 10-year journey in education and hospitality operations, Brian returned to Niagara and jumped into the role of the full-time professor and program coordinator for Hotel and Restaurant Operations (Co-op). Again, it was the right fit and the transition was smooth. This role has not only given him a worklife balance, but he is also able to leverage his skills, industry background, and work experiences to interact with and inspire over 500 students in the program. Both work environments have benefited him in different ways. The roles in hotel operations fuelled Brian with energy, excitement, and the opportunity for growing his career. The life of being a college professor comes with more family time as well as flexibility. To be more specific, he has taken students to Orlando, France, and Ireland for experiential learning outside of the classroom. He even went to assist the service team for the hotel arrival process at the Fairmont hotel in Dubai for 4 weeks in 2007. Brian was not the only one among his class who ignited the passion in the education world. Some of his fellow gryphons are working as faculty members at Centennial College, George Brown College, and Cambrian College. When I was a student at Niagara College, Brian would always keep us challenged by asking why until we got closer to answers. He has very successful in bringing dynamic stories and energy from the hotel industry into the classroom to enhance our learning experience. During the interview, it was easy to tell how much he loves his current job and the nourishing environment. From my perspective, some of the reasons are: he has enjoyed such a fabulous career path that he is proud of, he is comfortable in his environment, and he knows what skills he can utilize in the classroom. He is still one of the teachers that have impacted me most along the way. Even without the title of Educator of the Year, his dedication, passion, knowledge, and experiences have won him an invisible crown. 20

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No Mountain High Enough

By Tanya Broschinski

In October 2018 I had the pleasure of meeting an inspiring entrepreneur, mountaineer and educator. His name is Gavin Bate. Dr. Bate was at the University of Guelph receiving an honorary doctorate for his outstanding efforts to solve long-term social and economic issues through sustainable tourism. He is the founder of Adventure Alternative, a tourism company through which he runs a charitable organization, Moving Mountains. Moving Mountains has helped build schools and medical clinics and provide power and water to villages in Asia and East Africa. Dr. Bate continues to act as a role model to humanity with his humility, compassion and desire to do good in the world.

"I learned to convert [my experiences] to a vocation and then commodify it into a responsible business.".

"I suppose I was looking for some enlightenment."

With such a grand reputation, you can imagine my excitement when given the chance to hear Dr. Bate speak at convocation and later interview him. His convocation speech began with a vivid image of Dr. Bate sitting in his tent below the summit of Mount Kilimanjaro, drinking tea and receiving his letter from the university! For his audience, this would be a sneak peak into what he calls an average day.

Like many of our graduates, Dr. Bate recalled not knowing what to do post graduation. Certainly he had no idea then that he would become a professional mountain climber or establish a social enterprise travel company that would positively impact so many people. Instead, he travelled for eleven years to discover his passions in life, "mostly in developing countries and throughout Africa and Asia, living in slums, tents and villages". This allowed him to travel with limited funds. He used this time as an opportunity to grow, through becoming "a kind of human sponge; absorbing and experiencing the world. I suppose I was looking for some enlightenment, some personal experiences that would give me some direction and some idea of those things that would mean something to me and light a fire". Now, as he looks back on his life, all of his experiences tie together to make him who he is today: "I learned to convert [my experiences] to a vocation and then commodify it into a responsible business".


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Throughout all his travels, Dr. Bate explained, it was the people who inspired him, "the men and women who had to move mountains everyday just to get by, [who showed] the imperative to share rather than take, inherent kindness, compassion and sheer humbleness". These people gave him "a tremendous passion to make sure that whatever I did with my life, I would endeavour to do it with integrity and activism, especially with regards to human rights". These values are what run through Dr. Bate's travel company and charity and should lead as an example for anyone who wants to leave a positive imprint in our world. Most Gryphons know our motto: to improve life. Throughout his speech, Dr. Bate challenged the graduates to ask themselves why. Why is it so important to improve our lives and the lives of those around us? For Dr. Bate improving life is something he lives by "because of purpose through passion and the importance of going from passion to action in what you choose to do". The message he gave our graduating students is an important lesson for everyone, "make sure you allow yourselves the time, the opportunity and the humility to discover what your passions really are". It is important throughout university that we do not let our minds limit us. Planning for the future is good, but when we grasp too tightly onto that one plan for our future, we close the door on many other opportunities that may come our way. Dr. Bate teaches us the importance of keeping our minds open to plans beyond our comprehension.

The Interview

By Tanya Broschinski and Yue Shi (Jasmine)

Q: What was your childhood like?

A: I grew up with a very unorthodox father. He didn't follow the norm and he was a very influential person for me. To give you an example, when I was about 13 I was in an English school and I hated it. I was very outdoorsy and my dad and mom saw that I was going downhill so they offered to send me to Australia for three years to go to high school and live with family friends. My dad said, "I think you'll be happier there". At age 14 I left England and went to live in Western Australia. After that, life really picked up as I was surfing and camping and hiking. It was just a perfect lifestyle for a teenager in Perth. I didn't see my parents all that time. It's kind of a long time not to see your family. Then I came back and went to university in Northern Ireland which at that time was in a real struggle because of the Troubles. I went from a kind of happy go lucky surfing childhood in Perth to a really heavy duty political, pop culture university in Ireland. I became very political. After that there was nothing going on in England at the time, so the day after graduation I hitchhiked to Greece and got on board a ship and worked my way to China. Then I hitchhiked from China all the way back to Ireland. That took one year and was my first big trip. And that was me on my path!

Q: What was your first big expedition? A: When I was 21 I walked across the Sahara Desert on my own for six months. I didn't do any research, I just went. I hitchhiked from Ireland to Marseilles in France and worked my way to Algiers in North Africa. I was arrested under suspicion of being a spy and had to spend the first couple of weeks in an Algerian jail. I had to bribe my way out with some money. When I got out I started walking across the Atlas mountains and entered the Sahara desert. Six months later I popped out at the bottom after walking about 2500 kilometers. I eventually made it back through west Africa and Morocco and ended up living in Marrakesh for a little while. When I arrived back in Ireland nothing had really changed, but I had! A lot of my friends were in jobs they didn't like. So I just disappeared for about 11 years and continued to travel. 22

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Q: How costly were all of your adventures? A: I always went to developing countries, countries where you could live on a dollar a day. Mostly I got jobs around where I visited. A lot of the time I relied on the good will of people. For example, if I arrived at a village in India, I might go to a restaurant and do the washing up just for dinner and then get a bed for the night and then move on to the next one for the next day.

Q: When did Moving Mountains start to develop

A: It was when I started teaching in the slum schools. I looked at those kids and thought, "they are just from the streets". I said to myself, "I wonder whether they could ever go to university or do something. Could they ever become a somebody". Finding out became a life long commitment of mine right from then. I got the money to pay for all of the children's school fees by climbing mountains. I would go off and guide mountain climbing groups, take the money and rush back to use the cash to pay for school fees, books and other educational tools. Moving Mountains started off as a small concern which grew bigger and bigger. I had to think of bigger expeditions to make more money. I ended up climbing Mount Everest 6 times and raised 2 million pounds. I used the company to fund the charity and also to provide jobs. The whole company became a reason for me to give my friends jobs. All my friends were living in quite difficult situations so this became quite a motivation for me.

Q: Did you ever imagine your company would become what it is today? A: No of course not, who does? I saw myself as a blank canvas really. I was traveling in order to fill my life with experiences, so I could learn and realize my values. Growing up as a middle class white English person is really quite limiting! My whole idea was to rid myself of all those cultural stereotypes that I had and try to learn as much about other cultures and people as possible. You have to be open.


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"The present changes the past. Looking back you do not find what you left behind." - Kiran Desai


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50 Reasons Why To experience the unimaginable.

It's fun and happy. I EST for cultural learning, new experiences in a foreign land, and self change and new life chapters.

To truly understand who you are. That's the meaning of life.

To combine my passion of travel and sense of responsibility so I can continue to discover unseen places.

It perfectly encompasses our program.

Survival. Discovery. Well-being. To learn.

Because that's the best way to live life.

To learn. 26

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My most favourite thing to do. Best part of the human experience.

I love all those things 4/30/2019 6:24:07 AM

Eat. Sleep. Travel. To escape and fully enjoy life.

Until you leave your comfort zone you will never know how incredible the world out there really is.

Because you can't buy memories at a store. To see the world from a different perspective. One: relax. Two: view new sites. Three: finding interesting things or events.

It's my life motto! 026-027 251307-2.indd 27

The reason why people love eating, sleeping and traveling is that people can have a feeling of satisfaction. I value EST because traveling gave me independence and allowed me to learn more.

Feeling traditional food when traveling. Food is delicious. Travel is interesting. I like sleeping.

To experience new cultures and ways of life. To live life to the fullest.


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50 Reasons Why I like eating because my mom likes eating and this is a genetic issue.

That's what life is about!

Let this industry connect the work and make it smaller while experiencing what it has to offer.

Because it's fun!

Enjoy and indulge in different foods and flavours, sleep well and comfortably, and travel around the world!

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See the world, learn what it has to offer and what you have to offer the world.

To explore this amazing world!

That makes life interesting, meaningful and fun.


I love food and trying new things! We need our beauty sleep. I love to travel because you learn so much.

Fundamentals of life.

The motto of the hospitality industry!! To experience new cultures and see different perspectives of the world.

It's all I know.

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Eat. Sleep. Travel. To learn outside of the classroom.

Eat. Sleep. Travel. defines a very easy going life and it's what the industry is all about! To discover the intricacies, colours, and expressions of cultures. To be among others who have a different religion, language, ethnicity than me.

What else could you possibly need?

"It is better to travel ten thousand miles than to read ten thousand books."

To do meaningful work and create change in our growing industry. Why not? Getting to meet people from all over with the same interests, makes me feel at home no matter where I go.

To explore the world and learn about new cultures.

Because it combines my 3 favourite things! Eating, sleeping, and travelling! It helps you grow as a person in many areas: confidence, compassion, and being open-minded.

To get new experiences. 028-029 251307-2.indd 29

EST are the essences of life! It is a universal language understood around the world that allows us to connect with one another.

Because that's what we do best!!!


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EXPLORE Study Abroad - Shannon Bahr


This past September I ventured across the ocean to London, England to complete my final undergrad semester at the University of Essex. During my time abroad I spent a few weeks traveling across Europe and into Ireland for a weekend getaway. I had the time of my life getting to participate in activities like, Oktoberfest in Munich, swimming in the warm water of the Ligurian Sea on the beaches of Nice, and getting a workout walking up the 669 step to reach the top of the Eiffel Tower in Paris. As well, on my exchange I went to see Macbeth at Shakespeare's Globe, joined in on an Irish style night out with Irish tap-dancing included in Dublin and eating more than one traditional English breakfasts. This was the time I was able to observe and gain a great apparition of another's Countries style of teaching and their friendly nature to Canadians. Going abroad allowed me to partake in unique course that are only offered in this country, such as a module called "Votes for Women! British Women in the 20th Century".This module gave me a greater appreciation of women in leadership and how the Suffragettes and Suffragists stood up for change and wouldn't back down until they received the vote. A message I desire to continue in my working career. In addition, I took an architecture module, which allowed me to take field trips around the outer towns of Colchester to observe building structure breathtaking design and purpose. Also, I was able to achieve my strong desire to see some of the world before I start my full time job. For years I wanted to travel however, always found excuses to stay local. It wasn't until I got accepted into the Study Abroad Program that I told myself enough is enough and to go for it. I wish I had told myself this advice earlier because I now know I can do anything I can put my mind to and so can you. Sometimes you just have to take that leap of faith and find ways to make opportunities happen.

Exploring Thailand - Emily Robinson It had been a crazy year of travel already, starting the year in Hawaii, and fulfilling a long-time dream of living on the West coast exploring all it has to offer. Yet, I was booking an excursion to Thailand: this exotic, romantic, out-of-reach destination that we had dreamed of traveling to. After popping one too many Gravol to get through 24 hours of flying, we finally set foot in Asia. We were feeling a number of emotions ranging from exhaustion to hyper-active nervousness, anticipating the next three-weeks of beaching, exploring, learning and wandering. After settling into Bangkok, we started on an overnight train waking up in the peaceful South. Arriving by a short ferry on the remote island of Koh Phangan we spent the next four days cleansing ourselves in the ocean and thriving off tropical fruit and made-to-order Pad Thai. We spent hours watching the sunsets, capturing its colours as best we could on camera. From there, we were onto another island- Koh Phi Phi; a heavily tourist-forward town where we shopped, hiked and escaped the heat with mango shakes. We wrapped up our excursion on the incredibly beautiful Railay Beach, having our last two days in Bangkok before returning home. 32

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HFTM AnnualNew York City Trip Some of my favourite memories of the NYC trip are waking up and going to Broadway Bagel to enjoy fresh bagels and their delicious avocado chipotle cream cheese. We also got last minute tickets to The Rockettes which was engaging and entertaining. I loved the NBC studio tour and would recommend it to anyone visiting NYC!

Cassia Groenenberg,


My New York favourites were definitely the Rockettes Holiday Show, Insomnia Cookies, and the time spent with friends. -

Monika Kruszka,

A European Adventure I traveled around Europe with two of my friends for five weeks. It was such an incredible experience that I highly recommend all young adults take this step of independence People always tell you to take a lot of photos on your trip, but make sure while you are traveling you are not experiencing it through a lens but enjoying it to the fullest. Also, never underestimate the power of the sun. Even if limbs of your body don't burn in the sun here in Canada, they will definitely burn if you are on the beach in the Mediterranean! Our five weeks in Europe were definitely a learning curve, navigating countries that didn't speak English, airports damaging luggage, trying new foods, making new friends, realizing that some Airbnb's are not quite what they appear to be on the website, but overall it was the best experience of my life because of the confidence and love for travel that it gave me.

- Claire Parke

Recently I have taken a month long trip to Europe with two close girlfriends of mine. As I am sure you can suspect, it was a trip of a lifetime! Our voyage consisted of five locations, eight flights, four Airbnbs, one hotel and three nervous and exuberant girls. It took us about a full year to plan, ensuring we buy our plane tickets nine months in advance, booking ourAairbnbs throughout the year and any activities we wanted to try. One of the best things you can do when planning a trip is to plan, but not plan. I know it's a little confusing right? But the last thing you want to deal with is finding yourself in a place and having no idea what to do or where to go, and on the other end you don't want to jam pack your trip. Make sure to leave a day or two per week for going back to places you like and for spontaneous adventures you may learn about from locals or other travellers. On average we were in each place for about a week, starting with Paris, moving to Barcelona, then Split, Santorini and finally London. This ended up working perfectly for us as we were able to explore each location without the need to rush.

- Nikki Longwell 33

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At A Glance

Anna Welgan

Shawn Goh

Nicole Chan

The summer after my first year in the HAFA program, I flew out to the Fairmont Chateau Lake Louise and participated in the Student Work Experience Program (SWEP) as a Room Attendant Lake Louise was a wonderful learning experience and did not disappoint. Housekeeping is a hard job but learning the heart of the house operations first has been so beneficial. We worked through the day and enjoyed the outdoors at night. We participated in outdoor activities such as hiking, camping, and free canoeing on Lake Louise. My favourite memories from that summer included the Housekeeping events we participated in such as the Housekeeping Olympics and our own Housekeeping soccer tournament. The great part about participating in SWEP is the opportunities you are given to learn. During that summer, I was given the option to shadow the Housekeeping Supervisor as well as learn the duties of the Office Coordinator.

I was hired into the INSPIRE program in the Rooms Division and began my journey and first rotation as a Front Office Supervisor. My responsibilities included day-to-day operations of a 1,300 room hotel and championing multiple projects impacting the front office operations and hotel targets. I am currently in my second rotation of the program in the Housekeeping department as a Floor Supervisor, ensuring that rooms have been set up with the correct amenities requested by our guests and also leading the room attendants on my assigned floor. Recently, I have been given the role of recruiting for the Housekeeping team providing me with first-hand experience in the recruitment process. I never thought that I would be recruiting during my time in INSPIRE but my leaders and my mentor at my property were confident in my abilities and would continuously challenge me with projects and responsibilities to push me further in my development. Itching to get into the "real world", I joined the Accor family straight out of university at the Fairmont Pacific Rim in the leadership development program that was previously known as SUMMIT Upon graduation of my program, I had the opportunity of being part of the leadership team at our brand new restaurant, Botanist, from opening date. Shortly after, I was promoted and became the Restaurant Manager. I was privileged to have worked with some of the best talent in the city. The endless opportunities and support didn't end there and I am now sitting at my 6 month mark at Accor's Regional Corporate Office in Toronto as the Campus Relations Manager for North & Central America. This role has given me the opportunity to expand my skillset and dive into Talent Acquisition function and strategy specifically within the campus space. In all the different experiences that I have had a pleasure to be a part of in this company, my leadership competencies continue to be flexed and challenged to make me a well-rounded leader.


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Get Involved Hospitality, Food, and Tourism Management

The Hospitality, Food, and Tourism Management Student Association is the student body government for the HFTM and HAFA undergraduate programs. A combination of executive directors and representatives from every year work together to host some of the largest events in the School of Hospitality, including but not limited to the annual New York City trip, Job Expo, and Alumni Night! The HFTMSA's goal is to provide the students of HFTM with as many opportunities and experiences as possible in their time spent here at the University of Guelph. They also work closely with our program's alumni and notable corporate sponsors to maintain and continue to develop strong relations. Last but certainly not least, the HFTMSA acts as the parent organization to many of our program's more specific societies such as HAC, Slow Food, CAFP, and others.

Hotel Association of Canada

Guelph Student Chapter 2018/2019

Student Association 2018/2019 The Hotel Association of Canada Guelph Student Chapter (HAC) is an organization dedicated to supporting students interested in hotels. We strive to provide a deeper understanding of the hotel industry through the events we run. One of our most popular events we host are the hotel tours. The hotel tours give students the opportunity to see different styles of hotels and ask questions about the services they provide. Students can expand their classroom knowledge and network with people working in the industry. Other events we run include coffee session with recruiters, socials and speaker panels. Also, each year the organization invites students to volunteer at the National HAC Conference. We encourage any students looking to explore hotels to join us with the events we lead. For more information or questions please reach out to


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Canadian Association of Foodservice Canadian Association of Foodservice Professionals (CAFP) is an organization of students and professionals across Canada that are dedicated to enhancing the foodservice industry. The association offers numerous benefits to members, including opportunities for networking with industry professionals, scholarships, social events, leadership positions for students, and various educational activities. Currently, there are ten professional branches and twelve student branches across Canada, including a student branch in Guelph! The CAFP Guelph Branch is run by fifteen dedicated executive members, who are University of Guelph Professionals 2018/2019 students from the hospitality, nutrition, or food science programs. These students plan and execute social, fundraising, community, and professional development events on campus and in the community related to all aspects of food. Some events that CAFP typically hosts are a Delta Hotel tour, cake decorating, brewery tours, Trick or Eat, bake sales, and educational seminars. This year the executive members also ran these creative events: holiday baking stress buster, Jamaican cooking class, wine and paint night, mug cakes and bingo, community scavenger hunt, and a Krispy Kreme fundraiser! Please contact if you have any questions.

Slow Food Guelph Student Chapter The University of Guelph Slow Food Student Chapter is a division of Slow Food Canada and a part of the worldwide movement for change in the food and beverage industry. They hold information sessions and small events or excursions that promote a more traditional and reverent approach to eating and drinking. Sourcing locally, supporting small-scale sustainable practices, and most of all bringing enjoyment and pleasure back to food. Membership in Slow Food is open to everyone regardless of program, as these habits and interests can be universal and are easily incorporated into student's day-to-day lives! Ultimately, food is meant to be enjoyed. Let us show you how.

Hornblower Magazine The Hornblower is a magazine produced by students as a part of an accredited course. The team is hand selected each year by the factuality advisor who is looking for hard working, dedicated students. The magazine has long been apart of the HAFA tradition, with the first issue being a single had out at the Valentines dance in 1973. Being apart of the magazine, students learn many transferable skills through being responsible for financing, content, and overall design of the magazine. Overall, it is a unique project offered by the school of HFTM that many students have been proud to have worked on.

Editorial Team 2019/2020 37

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HTCC: Leaders In Development

By Tanya Broschinski

In March 2019 the University of Guelph hosted the 11th annual Hospitality and Tourism Tri University Case Competition (HTCC). Ryerson University and L'Université du Québec à Montréal ventured into Gryphon domain to prove themselves worthy to our industry professional judges. The weekend began with a very informative speaker panel regarding disturbances in the hospitality and tourism industry led by the president of the Hospitality and Tourism Student Association, Sahad Kassam. The panel included Tracey Kalimeris and Sara Glenn from Accor Hotels, Martin Stitt from Marriott International, Jeff Hyslop from Innvest Hotels, Jeff Dover from FS Strategy and, Neil Hornsby from Best Western Hotels. This group of professionals left no stone unturned with topics ranging from the impact of AirBnB to the legalization of Cannabis in the industry. Anticipation consumed our delegates as the competition day arrived. You could sense the nervous excitement. Over the course of the semester these delegates had worked hard developing their presentation and communication skills. It was finally time to preach what they had practiced. Gryphon pride replaced anticipation that evening as the winners jumped to receive their awards. The judges -- Christina Poon, Joey Krueger, Lora Bender, Sebastian Leoff, Darcy MacDonell and, Michel Eric Fournelle -- expressed how difficult it was to make their final decision. A big congratulations goes out to our winning teams: First Place Hospitality -- Cassia Groenenberg, Sahad Kassam and, Shruti Kukreja. First Place Tourism -- Alex Owens, Yufeng Yang, and Jacqueline Simard. Second Place Tourism -- Upreet Dhanoa, Anna Welgan and, Mandy Tian. We would also like to congratulate L'Université du Québec à Montréal for winning second place in the hospitality division and third place in the tourism division, and Ryerson University for winning third place in the hospitality division. HTCC proved to be a very successful weekend. Though not everyone went away with a trophy, it was clear that every participant left a stronger leader. No matter what disrupts our industry next, we can rest assured that these insightful students have the skills and the drive to overcome all adversity.


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10th Young Hoteliers Summit - The Scope of Hospitality: Envisioning, Defining, Succeeding

By Yue Shi (Jasmine) After two rounds of selection, Sahad Kassam and I received the invitation from Ecole Hoteliere de Lausanne (EHL), the #1 Hospitality school in the world, to attend the 10th Young Hoteliers Summit (YHS) on behalf of the university from March 25th to 27th. This year's summit gathered 90 students from 45 Hospitality schools worldwide, and movers and shakers in the industry from companies such as Hosco, Travel Appeal, Dorchester Collection, Virgin Galactic, Expedia Group, and Accor. The width and depth of the event exposed us to abundant networking opportunities, panel discussions, keynote speeches, and a case competition.

The three-day conference organized by EHL was to discuss the current stage of hospitality and tourism industry and also to envision the future of this ever-changing field. The keynote speeches and panel discussions sparked conversations surrounding topics from seizing top tech opportunities, to tackling talent shortage, retention, and skill mismatch, to handling game changers in the distribution landscape. My personal favorite was the keynote by Martijn Brouwer, the General Manager of Astronaut Relations and Hospitality at Virgin Galactic. It was absolutely amazing news that the space flight company successfully tested the suborbital spaceplane, SpaceShip Two, for the second time in February 2019. This means by the end of 2019, sending human beings just like you and I into space for space trips would be possible. Virgin Galactic is also planning to make the point-to-point travel a reality in the future. For example, you would travel to space on the way from New York to Chicago. I cannot wait to see the revolutionary changes this type of transportation will bring to the hospitality and tourism industry once it becomes more accessible and affordable. Another highlight of the conference was the YHS challenge. Accor Hotels provided a case for 90 students, divided into 16 teams, to present a solution in a three-minute pitch . It was a challenge from different perspectives such as time constraints, team building, and condensing ideas. I was super proud that my team was among the top four that had the opportunity to further expand on our ideas to the jury through a sevenminute presentation. I highly recommend anyone who would like to gain a global understanding of hospitality schools and of course, our industry to apply to attend this event. With so many students from around the world, I can guarantee you will form a lot of lifelong friendships. I will cherish this memory and this experience for a lifetime. Last but not least, we want to say thank you to Director Statia Elliott, Professor William Murray, the School of Hospitality, Food, and Tourism Management, and the Gordon S. Lang School of Business and Economics for supporting and sponsoring us!


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Year in Review HAC Hotel Tours

First-Year Orientation


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Eat Sleep Travel Day

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Think Pink

Marriott Exec Panel Grad Formal

Pumpkin Sales

Alumni Night

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Job Expo

Awards Night


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Life Lessons and

On October 16th 2018 we had the pleasure of welcoming Mr. Don Cleary, the

campus industry,

President of Marriot Hotels of Canada, along with his executive team, to our They came to talk to our students about their many experiences in the hospitality teaching us that by putting people first and finding joy in your work your success can be limitless.

Mr. Cleary began the evening by stating that "the hospitality industry is about people, making people happy and getting along with people. That's essentially what we do". Every guest that enters a Marriott Hotel is looking for an enjoyable experience, and every employee has the opportunity to go above and beyond to make this happen. Mr. Cleary exclaimed that "if you're not a people person you might want to think about whether this is the right industry for you". Regardless, however, of how much one may love working with people, if the company you're working for doesn't take your needs as an employee into consideration it becomes almost impossible to care for others. The Marriott Motto is to take care of its employees, who will then take care of the guests: "The secret sauce to our company is putting people first". When asked about the skills needed to succeed in a team environment, the executive team came up with some very important answers. "Diversity is the key." If everyone comes from a different background, each person is approaching the task at hand from a different angle. This multifaceted approach allows for the best decision to be made. The next question posed was regarding work life balance: how has moving up the corporate ladder affected personal relationships with family and friends? The most important take away is to "pick your partner well". Having a strong support system at home is so important when you begin to move up. Also, having a company that encourages you to take care of yourself. For example, Marriott has a program called "Take Care" that allows flexible work hours and promotes healthy living among all associates. Work life balance is also a conscious decision: "At some point you have to say no. The email will still be waiting for you in the morning". When you're spending time with your family, it's best to be present at the moment. Moreover, "nothing brings a family closer together than traveling, and Marriott gives [its employees] the opportunity to travel and see the world". The ultimate message is that when deciding on which company you want to work for, it's important to research the company's core values and the benefits it provides to ensure you're choosing a company that cares about your personal needs and is there to support your work life balance. The most important take away from the evening? The importance of company culture. Person-job fit is key for success. If you don't enjoy at least most of the aspects of your job, you're not going to move up in your position. The executive team said it perfectly: "Be yourself and don't ever try to be something that isn't you because you won't be satisfied. Be who you are, never stop trying to grow and you will be successful". By Tanya Broschinski


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Careers with Marriott A

re you interested in working for Marriott International during school or after graduation? If your answer is yes, this is a must-read! We have asked two students who have been with the company to share their experiences and perspectives. Let's take a look! "I began my Voyage in June 2018 at the Delta Vancouver Downtown Suites in Rooms Operations as a Relief Guest Services Supervisor. The Marriott Voyage Leadership Development Program is designed to give the Voyager an in-depth understanding of hotel operations. While the main focus of the program is in your department, Voyagers spend time completing mini-rotations in all departments within the hotel, including areas such as sales, revenue management and engineering. Additional curriculum includes content focused on developing leadership and management skills and the completion of e-Cornell courses. Amber Douel HAFA 2018 Leadership Development Voyager at Delta Vancouver

Voyagers are guided by their coach and champion and should be prepared to network with leaders in all departments as they complete their Hotel Simulator. In the simulator, Voyagers are responsible for all operational decisions including areas such as room rates, staffing and inventory levels. I highly recommend this program to anyone who wishes to pursue a career in hotel operations."

"During my summer internship with Marriott International, I had the opportunity to work in the Regional Finance department. The internship program was constructed to not only serve the seasonal needs of the industry, but also prepare future leaders for the industry and specifically, for their post-graduate leadership development program Voyage. My time at the Regional Office provided me with exposure to Senior Executives of the company and allowed me to sit in on executive meetings, understand the process behind constructing a business case and creating one myself, as well as perform day to day duties in the finance department. After proving my abilities during my Marriott Internship, I was also selected as one of the few interns to go to an all-expenses paid trip to Dallas, TX for the chance to receive an early acceptance to the Voyage program. This was an amazing opportunity to network with other potential Voyagers primarily from the United States where the program has been in place for a longer period of time."

Sahad Kassam HAFA 2019 2018 Corporate Finance Intern 2019 Revenue Management Voyager - Marriott Hotels of Canada Regional Office


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A Future with Sports Management To discover more of where the next 50 years will take the School of Hospitality, Food and Tourism Management (HFTM), the Hornblower team reached out to the Director, Norm O’Reilly, and the Assistant Director, Lianne Foti, of the International Institute for Sports Business and Leadership (IISBL). Both directors are professors within the School of HFTM and were formerly student athletes. Their academic knowledge and sports background make them well-suited to lead the Institute forward. On October 2nd 2018, the sports business institute was launched at the University of Guelph. It is run jointly by the Gordon S. Lang School of Business and Economics (Lang) and the University of Guelph Department of Athletics. As a global centre, it brings together scholars and industry leaders for research and teaching. One of the notable leaders is the chair of the Institute’s 42-member executive advisory board, Richard Pound, a member of the International Olympic Committee. Mr. Pound was one of the industry leaders present during the two-day thinktank held November 19th and 20th 2018. The thinktank brought together executive board members and top leaders in the sports industry. Professor Foti stated the event allowed the creation and solidification of a culture that is focused on engagement, while setting the tone for the direction of the institution. It clarified the importance of the institution operating collaboratively with the sports industry. Overall, the event successfully established the direction for future research, teaching, pedagogical development and industry engagement. The extensive media coverage demonstrates how well the announcement was received. Headline stories appeared in the National Post, CTV News, Canadian Business, the Toronto Star and 680 News. Currently, a few classes in sports management are being offered within the School of HFTM and the goal is to develop more. Scott McRoberts, the Athletic Director at the Guelph and Associate Direct of the institute teaches two, and an elective course was also recently offered by Professor O’Reilly in Lang’s MBA program. As course options expand, there could be an undergraduate program in sports management.

Professor O’Reilly indicated relevant areas of study would include events, facilities, professional sport, participation sport and links to health and wellness. Right now, research is the focus of the Institution, which is actively seeking to recruit at least eight graduate students, divided equally between PhD and Masters programs. Topics of research for IISBL members include sponsorship evaluation, leveraging e-sports, fan engagement, sport tourism and globalization, women in sport, and social media. There is a current roster of 20 plus applicants for both graduate programs. The Institute hopes to have all the graduate student positions filled for the students to begin in the fall of 2019. The sport industry, both professional sport and Olympic sport, as well as businesses who sponsor sport, are the source of potential projects. Further partnerships have been developed through the massive undertaking of preparing SSHRC Institutional Grant applications. Two applications were submitted in Fall 2018. The focus for one of the research proposals was hockey, allowing for partnerships with the national federations for hockey in Sweden, Germany, Switzerland, USA, and Canada; as well as the NHL. The other grant has a stronger Canadian base of industry partners, including research agency IMI International and the Canada Games, as it focuses on sports participation. As Lang and Gryphon Athletics work together with the IISBL, the School of HFTM will be highlighted. The teaching of events and tourism will be enhanced by an additional focus: the sports industry. Overall, the Institute benefits from positioning within the School of HFTM as the first research institute within the School and only the second research institute within Lang. The connection with School of HFTM will also allow for the School’s expansion into more applied areas of management. Presently the IISBL is the only centre in Canada focused on sport business and leadership. The School of HFTM will continue to change over the next 50 years. It will be interesting to see how it will evolve with the new involvement with the IISBL. Moving forward, remember to Eat. Sleep. Travel. And Play! By Kate Sheppard


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We've created this list of things to do in Guelph if you're ever wanting to explore the city. Check these out and perhaps you'll learn something new!

Guelph gets busier every year hosting a growing list of music, film, literary and food festivals. Check out the city's most popular festivals.

Established more than 190 years ago, the Guelph Farmer's Market offers plenty of fresh local foods to try all year round. Check out the growing list of vendors before your visit!

Incorporated in 1992 by Sandra Pady, the Donkey Sanctuary of Canada is home to more than 70 donkeys, mules and hinges.

If you're looking for outdoor activities this summer, check out The Holy Cow Canoe Company. Rent a canoe and paddle around on the lake with friends!


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N If you're a fan of art, you need to check out the Art Gallery of Guelph. Stroll around the sculpture park while you're there and take a picture with the begging bear installed right outside.

Enjoy a fantastic view of the river while enjoying your favourite ice cream cone at The Boathouse!

How about a walk? Established in 1970, the Arboretum is free to the public to visit all year round. Located right beside the University of Guelph, it is home to a wide variety of plants and wildlife.

The River Run Centre is a performing arts centre located in Guelph's downtown core. Get tickets to see musicals, plays, comedies and ballets!


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Broke Food Ideas

Vegetable Minestrone Ingredients


4 Cloves of Garlic (Crushed) 1 Sweet Onion (Diced) 2 Large Carrots 2 Stalks Celery 2 Cans Crushed Tomatoes 2 Waxy Potatoes 6 Cups Vegetable Broth 1 Can Navy Beans 1tsp Each Dried Oregano and Basil 2tbsp Olive Oil 1 Cup Conchiglie (Shell Pasta)

1. Heat the oil in a large soup pot, add onions and garlic. Cook over medium heat until softened. 2. Add chopped carrots, celery, potatoes, basil, and oregano. SautĂŠ until slightly softened and fragrant, season to taste with salt and pepper. 3. Add the vegetable broth, tomatoes, and beans. Bring to a simmer and let cook for 10 minutes. 4. Add the pasta and continue to cook until tender, usually around 8-10 minutes. 5. Ladle into a bowl and dig in, or freeze for up to two months in an airtight container.

*Carrots, celery, and potatoes should be cut into small half-inch pieces.

Some Simple Cocktails

Northern Manhattan

2oz Canadian Whisky 0.5oz Maple Syrup 2 Dashes Aromatic Bitters Stir With Ice and Strain Garnish w/ Cherry

Cran-Orange Sparkler

1.5oz Spiced Rum 0.5oz Triple Sec 2oz Cranberry Juice Top w/ Ice and Soda Water Garnish w/ Orange Slice 50

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HFTM Graduates 2019 Chapman, Shaelene Peng, Minlu Cao, Lingyi Carmichael, Jessica Chan, Tsz Fung Chaput, Christa Mae Chen, Jiahao Chen, Siyuan Chue, Hoyoung Darbyson, Jonathon Dewji, Anmol Duan, Mengting Fedossow, Paul Gao, Shuo Gao, Shuyi He, Zixuan Laffitte, Marina Lakatos, Andi Jacqueline Lau, Yuen Wing Leung, Lok Man Li, Yike Liao, Songjian Meng, Fandi Mooradian, Matthew Morris, Rebecca Marie Ordas, Ida Gayle Ramos Qian, Xiaoyang Shi, Qinhuiyi Singleton, Victoria Tsai, Daniel Wang, Junyi Wang, Yutong Wu, Jiayu Xi, Yingying Xue, Yiran Yan, Yaqing Yang, Xinhui Yang, Yumin Zhang, Guoyi

Brookshaw, Jessica Marie Drost, Ashley Hau, Brian Siu Ki Horton, Victoria Nicole Huang, Michelle Ip, Bernice Hoi See Jackson, Colin James Jin, Yani Kassam, Sahad Kung, Alexander Liu, Annissa Hoi Kee Mills, James Stewart Simard, Jacqueline Rochelle Smith, Heidi Simone Towers, Kathleen Maggie Lynn Tucker-Yates, Samuel David Walczak, Sara Elizabeth Yan, Jason Bieman, Rebecca Lynn Bruch, Connor Crocker-Sooley, Trinh Emma Dhanoa, Upreet Singh Owens, Alexander Daniel Shi, Yue Sun, Tianfeng Tian, Kexin Xu, Shuxian Allen, Spencer Barrett, Courtney Bykova, Sofya Chue, Hoyoung Dong, Weiyi Du, Fanpu Du, Jingwen Guo, Mochen Hague, Matthew Jiang, Liyang Lin, Rong Mei, Xuemin

Qi, Shujing Wang, Jingyi Wang, Jingyu Yuan, Yingqi Zhang, Shu Xu, Yiyi


you leave here, don't forget why you came." Adlai E. Stevenson


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Awards Big Picture Conferences Awards Bill Allen Scholarship Canada Bread Limited Scholarship

Vivian He Vivian He Danielle Carey Matthew Mooradian Carole McPherson Memorial Hotel & Tourism Danielle Carey Dmitri Veikhman CBRE Memorial Scholarship Emily Robinson Dorothy Shantz Memorial Scholarship Monika Kruszka Colin Jackson Elizabeth M Upton Memorial Travel Grant Holly Van Weerdan Food Dudes Inc Scholarship Katherine Easton Four Seasons Hotel & Resorts Scholarship Allison Black Holly Van Weerdan Sahad Kassam Timothy White Fred Lai Tin Kan Memorial Scholarship Kate Sheppard G.H. Mann Food Service Scholarship Emily Robinson Greater Toronto Hotel Association Scholarship FangYu Chen HAFA/HFTM Alumni Association Scholarship 2nd Year Tanya Broschinski HAFA/HFTM Alumni Association Scholarship 2nd Year Cassia Groenenberg HFTMSA Leader Industry Scholarship Sahad Kassam InnVest Hotels Scholarship Sahad Kassam Journey's End Management Scholarship Jessica Carmichael Mandarin Restaurants Scholarship William Boulter Marriott Hotels of Canada Scholarship Emma Rowley Holly Van Weerden Profile Hospitality Group Scholarship Jasmine (Yue) Shi Recipe Unlimited Scholarships Emma Rowley Holly Van Weerden Sahad Kassam Tanya Broschinski Shirley Louise Memorial Scholarship Jaqueline Simard Sleeman Breweries Ltd Scholarship Phoebe Grant Smart Serve Ontario Scholarship Danielle Theoret Shruuti Kukreja Smart Serve Ontario Leadership Scholarship Katelyn Sheffield TDL Group Crop Brain Cresswell Memorial Scholarship Teresa Smith Westmont Hospitality Group Scholarship Dmitri Veikhman Cambrian Solutions Inc Monika Kruszka Deans Scholarship Shruti Kukreja Sylvia Lamothe Jasmine (Yue) Shi Young Hoteliers Summit Jasmine (Yue) Shi Sahad Kassam 55

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Thank You

The Hornblower Editorial Team would like to thank all of the people who have contributed to and supported this issue of the magazine.

Joan Flaherty Statia Elliot Lisa Fodor Valerie Allen Kerry B. Godfrey Marian Joppe John Walsh Michael Haywood Michael Nightingale Joe Barth Mark Holmes Alision Crerar Jennifer DiRaddo Jefferson Rebecca Hill Brian Beccario Gavin Bates Steve Power Shannon Bahr Emily Robinson Cassia Groenenberg Monika Kruszka Claire Parke Nikki Longwell Anna Welgan Shawn Goh Nicole Chan Amber Douel Sahad Kassam Lianne Foti Norm O'Reilly Central Student Association 56

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Docket #: 251307-2 INSIDE COVER

Name: U of Guelph Hospitality & Tourism Management

8.5x11 SC .1875� spine


MISSION To give each Hospitality, Food, and Tourism Management Student a distinctive edge by providing the opportunities necessary for development within the industry. We will go beyond the classroom and help our students to associate with industry leaders of today and tomorrow.

Foils used:

The HFTMSA is a nonprofit organization that hosts events for the HFTM student body. We run multiple events throughout the year including Smart Serve Certification sessions, the annual New York City Trip, Talk Tourism, Alumni Networking Night, HFTM Job Expo, and many more!

Materials used: Crystaline Gloss

Special Instructions:

Docket #: 251307-2 OUTSIDE COVER

Name: U of Guelph Hospitality & Tourism Management

8.5x11 SC .1875” spine

The Hornblower Magazine 2019/2020

If We Don't Change, We Don't Grow. If We Don't Grow, We Aren't Really Living. - Gail Sheehy School of Hospitality, Food, & Tourism Management

Foils used:

Materials used: Crystaline Gloss

Special Instructions: Spine type had to be reduced to fit .1875” spine.

Profile for walker.cole7

Hornblower Magazine 2019/2020  

Hornblower Magazine 2019/2020