Hilton College Welcomes Fourth Doctoral Cohort
Leap of Faith Leads to Internship of a Lifetime
Dean’s Report 2018 Features Career Development
IT Manager Receives Top University Staff Award
Welcome Picnic Kicks Off Fall Semester
F&B Expert and Foodie Joins our Faculty
NACE Student Members Bring Home Top Honors
Students Benefit from USDA Grant, Undergraduate Fellowship
Hilton College Gives Back to ICHRIE
More News, People and Happenings
- 91%of our students have jobs upon graduation
- 54countries represent our student body, making us the most diverse hospitality program in the world
- 931 undergraduate students
- 82MS and Executive Master's students
- 34MS in Global Hospitality Business students
- 15Ph.D. in Hospitality Administration students
- $1,000,000 in merit-based college and university scholarships awarded
- 8,026 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
Hospitality is the world’s No. 1 employer. We
Dr. Minwoo Lee will have his book chapter titled “Hotel Employees’ Use of Smartphones and Performance: Reflective-Formative Estimation Approach in PLS-SEM" published in the Application of Partial Least Squares – Structural Equation Modeling (PLS-SEM) in Tourism and Hospitality Research.
Doctoral candidate Heyao “Chandler” Yu, along with his chair professor Dr. Sujata Sirsat and Dr. Jay Neal, have had their food safety paper accepted for publication in the International Journal of Contemporary Hospitality Management. Their paper is called “Linking Food Safety Training with Whistle-Blowing: The Mediation Roles of Job Satisfaction and Self-Efficacy.”
Dean Dennis Reynolds, along with former students Imran Rahman, Shaniel Bernard and Amy Holbrook, have received publication acceptance in the International Journal of Hospitality Management for their paper titled “What Effect Does Wine Bottle Closure Type Have on Perceptions of Wine Attributes?” This study investigated the association between wine bottle closure type (natural, screw, synthetic and glass) and consumer perceptions of intrinsic wine attributes (appearance, taste, bouquet and overall quality) using evaluative conditioning theory and the halo effect in real tasting situations.