The Hospitality Management program at the College of Agriculture, Food and Natural Resources will be hosting its Benefit Gala Friday, May 4. The gala will feature the talents of the program’s current students while celebrating and welcoming back its talented alumni, including a recent finalist on Bravo’s Top Chef Texas. The event will begin with a silent auction and cocktail…
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Students help a Moberly business attract new customers
CAFNR alum Sara Trikenskas works at Patric’s chocolate-making facility — an opportunity of a lifetime.
Eight CAFNR hospitality management students are getting hands-on experience in the groom and bride trade. They are collaborating with a local wedding planner to present Bridal University, a wedding-planning workshop for Columbia brides.
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.
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.
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…
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.
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.
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.