- 93%of our students have jobs upon graduation
- 49countries represent our student body, making us the most diverse hospitality program in the world
- 933 undergraduate students
- 86 MS in Hospitality Management students
- 42MS in Global Hospitality Business students
- 12Ph.D. in Hospitality Administration students
- $1,000,000 in merit-based scholarships (almost) were awarded last year
- 7,600 alumni 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. Cristian Morosan has had his paper titled “Information disclosure to biometric e-gates: The roles of perceived security, benefits and emotions" accepted for publication in the Journal of Travel Research (SSCI).
Drs. Tiffany Shin and Nathan Jarvis have received a $15,000 research grant from the Society for Hospitality and Foodservice Management Foundation to investigate consumer perceptions of “ugly produce,” how those perceptions influence consumers’ willingness to pay, and the industry implications and hurdles of reclaiming such produce. The United States loses approximately 40 percent of its food from farm to fork. Foodservice operations are responsible for $86 billion of this waste each year. Much of this waste occurs because produce has slight imperfections that mar its appearance and, therefore, consumers don’t purchase it. Their study will contribute to the sustainability of foodservice operations, reduction of overall food waste in the U.S. and the education of chefs, foodservice managers and instructors.
Dr. Agnes DeFranco and R. S. Schmidgall administered a survey to members of the Club Managers of America. Their study provides a longitudinal comparison of budgetary control practices in the club industry over the past four decades, documents the various budgetary control practices, and analyzes whether or not such practices differ by the types of clubs, size and profitability. Their study’s longitudinal comparison showed that variance tolerance in food, beverage and labor cost percentages has tightened since the 1980’s, but was relaxed slightly in this current study. Subgroup analyses by demographic characteristics also showed statistically significant differences in a number of areas. The findings of their study have been accepted for publication in The Journal of Hospitality Financial Management in an article titled “Budgetary Controls in Clubs: A Time-tested Process for Financial Success.”