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Hospitality Management
• An Overview
The Hospitality Administration program is designed to provide students with the competencies necessary for success in the hospitality and travel industry. The program prepares students for a wide variety of management careers, including positions in hotels, restaurants, resorts, private clubs, catering
operations, events centers, school and hospital foodservices, and cruise ships, as well as procurement and vendor supplies. Students may specialize in food
and beverage, lodging or culinary arts management.
Overview Lamar University President James M. Simmons and wife Susan
CurriculumHospitality Management
Offerings
Graduate Program
Master’s Program
The Master of Science degree in Family and Consumer
Sciences (FCSC) allows students to customize their
coursework to their field of interest. Students benefit
from additional faculty in other areas of expertise such
as Dietetics.
Master’s Degree
All graduate students in the Department are required to complete:• Research Methods • Graduate Statistics course.
Thesis Route• 30 Credit Hours• 6 hours - Thesis• 24 hours - Coursework• 6 credits may be from outside of FCS department
Non-Thesis Route• 36 Credit Hours• 12 credits may be from outside of FCS department• Comprehensive written and oral exam covering all coursework
• Goal is to open a Bed and Breakfast and teach at Lamar
• Graduated Lamar: August 2010
• Expected Masters: January 2013
Sendi Gardner, CC
Course WorkBachelor’s
Year 1• Introduction to the Hospitality
Industry• Food Preparation and Meal
Management• Lodging & Property
Management• Public Health and Safety
Management• Introduction to Accounting
Year 2• Commercial Food Production I• Menu and Service
Management• Organizational Behavior
&Management• Beverage Management and
Wine Appreciation• Human Resources
Management
Course WorkBachelor’s
Year 3• Convention, Meeting, and
Catering Management• Hospitality Industry
Marketing• Hospitality Law• Facilities Layout and Design• Food and Beverage Controls
Year 4• Travel and Tourism• Quantity Foods
Management• Operational Analysis for
Hospitality Managers• Field Experience• Computers in Hospitality
Certification Programs
The Certificate Program is embedded in the Hospitality degree plan. Successful completion of certificate requirements will qualify students for entry-level or first-level supervisory jobs. The Culinary Arts certificate is an accredited program. In addition to Culinary Arts, students may earn certification in Hotel/Lodging Management and Restaurant Management.
Culinary Arts
Students may earn an become certified (C.C.) through our program accredited by the American Culinary Federation. In addition to Hospitality Coursework, they must take:• Chef’s Essentials• Nutrition• Baking and Pastry• Advanced Garde Manger• Purchasing for Food Managers• Externships
Hotel / Lodging Management
In addition to some of the Hospitality Course work, students wishing to receive Hotel/Lodging Management certification must take:
• Front Office Management• Housekeeping for Lodging Properties• Hospitality Industry Law• Hospitality Industry Marketing• Operational Analysis• Managerial Accounting• Hospitality Practicum
Restaurant Management
In addition to some of the Hospitality Course work, students wishing to receive Restaurant Management certification must take:
• Purchasing for Foodservice and Lodging• Public / Institutional Facility Management• Facilities Layout & Design• Quantity Food Systems Management• Hospitality Industry Law• Hospitality Industry Marketing• Practicum I and II
A Brief Visual Tour
Faculty
Molly Dahm, PhD
Associate Professor – Hospitality
Program Director, Hospitality/Culinary Arts
Education:
Doctor of Philosophy, University of Houston
Master of Science, Florida International University
Chef Charles Duit, CEC, AAC
Instructor –
Culinary Arts
Food Service Director, Buckner Retirement Services–Calder Woods
Education: American Culinary Federation
Linzay Fontenot
Adjunct Professor,
Hospitality
Graduated of Master’s Program
December 2006
Willie Broussard, Jr., MBA
Associate Director of Academic Partnerships and Adjunct Professor, Hospitality
Graduated: May 2003
Projected doctoral degree 2012
Current Students
Chelsea Moses
• Sophomore
• Assistant Front Office Manager with Holiday Inn Express
• Goal is to one day own her own bakery
Emily Garlock
• Senior
• Market Basket Foods
• Goal is to one day work with Disney Cruise Lines
Jessica Flores
• Junior
• President of Alpha Sigma Beta (Hospitality Student Organization)
• Cook at Celeste Tamales and Ford Park Entertainment Center
José Perales
• Senior
• Suga’s Deep South Cuisine and Jazz Bar
• Goal is to own his own restaurant
Louann Walker
• Senior
• Prep Cook Sodexho/Christus St Mary’s Hospitality
Rachel McGee
• Senior
• Culinary Lab Student Assistant & Cake Decorator
• Goals are to be a Chef and Restaurant manager
Ashley Kingsberry
• Junior
• Rao’s Bakery
• Wants to open her own bakery
Toni Alvarado
• Senior
• HEB Produce Department
Jessica Boulos
• Senior
• Goals to work in hotel in Lebanon
Some of Our AlumniWhere they are now
Casey Gates, CC
Executive Chef
Sodexo/Christus Saint Mary’s Hospital
Graduated: May 2005
Tim Simeon, CC
Sous Chef
Sodexo/Christus Saint Elizabeth Hospital
Graduated: December 2004
Chuck Harris, CCC
Cheddar’s Restaurants
Beaumont / Port Arthur
Graduated: December 1999
Emily Stewart, CTE
Director of Sales
Holiday Inn Northwest Arboretum
Austin, Texas
Aaron Wells
Guest Services Manager
Sheraton Austin Hotel at the Capitol
Trenton R. Marshall, Esq.
Director
Office of Special Appointments
Texas Governor Rick Perry
Christie Randall
Food Service Manager
Beaumont Independent School District
Graduated: May 2008
Christina Pileggi
Concierge
Atria Collier Park
Event/Wedding Coordinator
Pileggi Weddings
Graduated: May 2010
Katie Dupuis
Front Office Manager
Candlewood Suites
Graduated: December 2007
Crystal Alexander
Purchasing Agent
Aramark
George R. Brown Convention Center
Graduated August 2008
Garland Tong
Computer Software Analyst
Houston, TX
Graduated: May 2001
Darrin LuebeLeasing Consultant
Post Properties, Austin, Texas
Josh Srader
Sales Associate
Glazier Foods
Graduated: December 2005
Sales Associate
Sysco Foods
Graduated: August 2004
Sara Guidry
Kimberley Wade, CC
Line Cook
Holiday Inn Beaumont Plaza
Graduated: August 2010
Lisa Blake
General Manager
Texas Cattle Company
Graduated: May 2005
Annika Bloch
Assistant Manager
Jason’s Deli
Graduated: August 2009
Nathanael Deem
Kitchen Manager
Pappadeaux Restaurant
Graduated: May 2008
Floor Manager
Pappadeaux Restaurant
Graduated: August 2009
Yvonne Salazar
Courtney Williams
Customer Service Representative
Delta Downs Racetrack Casino Hotel
Graduated: December 2009
Bryoni Prentiss
Culinary Arts Teacher
Galena Park, Texas
Graduated: May 2008
Program Support
Our professional student group is Alpha Sigma Beta
Jairo, Ashley, Toni, OliverEmily, Rachel, Jessica
Professional Affiliations
We are fortunate to receive significant support from our local professional organizations.
Professional Affiliations
The Sabine Area Restaurant Association has provided a $250,000 endowment and over $300,000 in scholarships and equipment.
The Golden Triangle Chefs Association includes many program graduates. Members of the association judge our salon competitions and sit on the Advisory Board of our accredited culinary arts program.
Professional Affiliations
Program Graduate
Chef Duit
Current Students
Professional Affiliations
Dr. Dahm is the Vice Chairman of the local Convention and Visitors Bureau
New Partnerships Bring New Opportunities
November 1, 2010
Dr. Ming-Yuan Wang of Kaohsiung University of Applied Sciences and Dr.
James Simmons of Lamar University sign Memorandum of Understanding. The two universities will work together to develop:
1) Study Abroad Program2) 2+2 Bachelor’s Program3) Online Master’s Program
JOIN US!