Hospitality Management ⋅ Page 6

A Ringing Honor

Hospitality Management graduate to start stock exchange's day

Susan Combs, president of Combs & Company and 2001 graduate of Mizzou’s Hospitality Management program, will ring the New York Stock Exchange Opening Bell on Dec. 27 at 9:30 a.m. EST.

It is All About People

Hotel CEO shares business plan insights with hospitality students

Chuck Drury, president of Drury Hotels, gave CAFNR hospitality management students an inside look at how a company can achieve success by focusing on making its clients happy.

Back-to-Back Awards

Student and faculty member in Hospitality Management receive recognition at recent international conferences

Dr. Seonghee Cho, associate professor in Hospitality Management, received a “best paper” award for her research related to human resource management in the hotel industry. Dr. Cho received the Best Paper Award at the International Council on Hotel, Restaurant, and Institutional Education (ICHRIE). A total of 200 papers were accepted to be presented at the conference. Dr. Cho’s paper, “Hotel…

More Than a Name Change

Switch to Hospitality Management reflects growth and opportunity in industry

The last few years have been dismal for college graduates looking for work. A National Association of Colleges and Employers student survey shows that just 41 percent of graduating seniors in 2011 left campus with an offer for employment. A program within the University of Missouri’s College of Agriculture, Food and Natural Resources is doing better. CAFNR’s hotel and restaurant management program has an almost 100 percent placement rate, Jim Groves, hospitality management chair said.

A Room and a Thank You

The Gathering Place B and B honors veterans in nationwide project

Two Missouri military veterans received a free stay at the Gathering Place Bed and Breakfast in Columbia as part of a nationwide project to thank former and current personnel for their service.

White House Chef

White House Chef Walter Scheib sees made-from-scratch food as the latest trend

The biggest trend in food in the next 15 years will be something familiar to our grandmothers – made from scratch foods in tune with the seasons to deliver great flavor, said Walter Scheib, White House executive chef from 1994 to 2005.

MU chef kicks things up a notch aboard ship

Life aboard a U.S. Navy ship can be grueling with deployments of up to eight months at sea. A great meal can help make life better for the sailors.Greg Chase, a 2007 graduate from the MU Hotel and Restaurant Management (HRM) program and former sous chef for the Walt Disney World Resort Polynesian Resort in Orlando, stepped in to support.

The recipe for success and fun in the kitchen

Two celebrity chefs share their enthusiasm for Midwestern cuisine

If there is a basic ingredient for success in the kitchen, the Kelly Twins say it is hard work, a fun attitude and a good education.

James Groves Wins Technology Award

James Groves, CAFNR hotel and restaurant management chair and associate professor, has won the University of Missouri 2008 Excellence in Teaching with Technology Award in the Undergraduate Teaching Category.