- 93%of our students have jobs upon graduation
- 65countries represent our student body, making us the most diverse hospitality program in the world
- 936 undergraduate students
- 87MS in Hospitality Management students
- 41MS in Global Hospitality Business students
- 12Ph.D. in Hospitality Administration students
- $1,000,000 in merit-based scholarships (almost) were awarded last year
- 7,951alumni work in hospitality leadership positions in more than 50 countries around the world
HOSPITALITY MEANS BUSINESS!
Our name says “Hotel and Restaurant” but we are so much more! We are a
Dr. Nancy Graves has received a $2,500 grant from the Society for Hospitality and Foodservice Management Foundation to support her course, Contract Foodservice Management. This is the third consecutive year that Dr. Graves has received full funding for this highly competitive grant.
A paper by Dr. Nathan Jarvis and his colleagues at the University of Arkansas titled “Further evidence of how unbuffered starvation at 4ºC influences Listeria monocytogenes EGD-e, HCC23, F2365 and Scott A” has been accepted for publication in the Journal of Food Protection. With more and more foods being partially processed and held in the refrigerated cold-chain, the possibility of contamination by and growth of the bacterial pathogen Listeria monocytogenes is increasing. This study examined how the bacterium responds to starvation conditions that are encountered by the bacterium in processing plant environments, like floors, floor drains and cart wheels. Their research demonstrated that even during long-term starvation, Listeria monocytogenes is still living and has a partially active metabolism. These results will help researchers understand how the bacterium survives long-term starvation and how it continues to contaminate the cold-chain.
A paper co-authored by J. Taylor, Dean Dennis Reynolds, M. Bing, H. K. Davison and T. Ruetzler titled “Motivation and personal involvement leading to wine consumption” has been accepted for publication in the International Journal of Contemporary Hospitality Management (in press). With wine sales at the highest volume ever, this consumption behavior study examined the intrinsic motivational factors that push consumers toward wine products and the extrinsic motivational product attributes that draw, or pull, them toward wine products. Their research showed that intrinsic and extrinsic motivational factors interact to increase personal involvement with wine, which subsequently predicts wine purchase and consumption. These findings help to understand a complex picture of consumer wine purchasing behaviors and may help marketers more specifically target consumers based on these interacting predictors.