Hospitality Management

1. An Overview Hospitality Management

2. The Hospitality Administration program is designed to provide students with thecompetencies necessary for success in the hospitality and travel industry. The program prepares students for a wide variety of management careers, including positions in hotels, restaurants, resorts, private clubs, catering operations, events centers, school and hospital foodservices, and cruise ships, as well as procurement and vendor supplies. Students may specialize in food and beverage, lodging or culinary arts management. Overview Lamar University President James M. Simmons and wife Susan

3. Curriculum Hospitality Management Offerings

4. Graduate Program

5. The Master of Science degree in Family and Consumer Sciences (FCSC) allows students to customize their coursework to their field of interest. Students benefit from additional faculty in other areas of expertise such as Dietetics. Master’s Program

6. All graduate students in the Department are required to complete: • Research Methods • Graduate Statistics course. Thesis Route • 30 Credit Hours • 6 hours - Thesis • 24 hours - Coursework • 6 credits may be from outside of FCS department Non-Thesis Route • 36 Credit Hours • 12 credits may be from outside of FCS department • Comprehensive written and oral exam covering all coursework Sendi Gardner, CC • Goal is to open a Bed and Breakfast and teach at Lamar • Graduated Lamar: August 2010 • Expected Masters: January 2013 Master’s Degree

7. Year 1 Year 2 Commercial Food Production I Menu and Service Management Organizational Behavior &Management Beverage Management and Wine Appreciation Human Resources Management • Introduction to the Hospitality Industry • Food Preparation and Meal Management • Lodging & Property Management • Public Health and Safety Management • Introduction to Accounting Course WorkBachelor’s

8. Year 3 Year 4 Travel and Tourism Quantity Foods Management Operational Analysis for Hospitality Managers Field Experience Computers in Hospitality • Convention, Meeting, and Catering Management • Hospitality Industry Marketing • Hospitality Law • Facilities Layout and Design • Food and Beverage Controls Course WorkBachelor’s

9. The Certificate Program is embedded in the Hospitality degree plan. Successful completion of certificate requirements will qualify students for entry-level or first-level supervisory jobs. The Culinary Arts certificate is an accredited program. In addition to Culinary Arts, students may earn certification in Hotel/Lodging Management and Restaurant Management. Certification Programs

10. Students may earn an become certified (C.C.) through our program accredited by the American Culinary Federation. In addition to Hospitality Coursework, they must take: • Chef’s Essentials • Nutrition • Baking and Pastry • Advanced Garde Manger • Purchasing for Food Managers • Externships Culinary Arts

11. In addition to some of the Hospitality Course work, students wishing to receive Hotel/Lodging Management certification must take: • Front Office Management • Housekeeping for Lodging Properties • Hospitality Industry Law • Hospitality Industry Marketing • Operational Analysis • Managerial Accounting • Hospitality Practicum Hotel / Lodging Management

12. In addition to some of the Hospitality Course work, students wishing to receive Restaurant Management certification must take: • Purchasing for Foodservice and Lodging • Public / Institutional Facility Management • Facilities Layout & Design • Quantity Food Systems Management • Hospitality Industry Law • Hospitality Industry Marketing • Practicum I and II Restaurant Management

13. A Brief Visual Tour

14. Faculty

15. Associate Professor – Hospitality Program Director, Hospitality/Culinary Arts Education: Doctor of Philosophy, University of Houston Master of Science, Florida International University Molly Dahm, PhD

16. Instructor – Culinary Arts Food Service Director, Buckner Retirement Services–Calder Woods Education: American Culinary Federation Chef Charles Duit, CEC, AAC

17. Adjunct Professor, Hospitality Graduated of Master’s Program December 2006 Linzay Fontenot

18. Associate Director of Academic Partnerships and Adjunct Professor, Hospitality Graduated: May 2003 Projected doctoral degree 2012 Willie Broussard, Jr., MBA

19. Current Students

20. Sophomore Assistant Front Office Manager with Holiday Inn Express Goal is to one day own her own bakery Chelsea Moses

21. Senior Market Basket Foods Goal is to one day work with Disney Cruise Lines Emily Garlock

22. Junior President of Alpha Sigma Beta (Hospitality Student Organization) Cook at Celeste Tamales and Ford Park Entertainment Center Jessica Flores

23. Senior Suga’s Deep South Cuisine and Jazz Bar Goal is to own his own restaurant José Perales

24. Senior Prep Cook Sodexho/Christus St Mary’s Hospitality Louann Walker

25. Senior Culinary Lab Student Assistant & Cake Decorator Goals are to be a Chef and Restaurant manager • Junior • Rao’s Bakery • Wants to open her own bakery Ashley Kingsberry Rachel McGee

26. Senior HEB Produce Department Jessica Boulos • Senior • Goals to work in hotel in Lebanon Toni Alvarado

27. Some of Our Alumni Where they are now

28. Executive Chef Sodexo/Christus Saint Mary’s Hospital Graduated: May 2005 Sous Chef Sodexo/Christus Saint Elizabeth Hospital Graduated: December 2004 Tim Simeon, CC Casey Gates, CC

29. Cheddar’s Restaurants Beaumont / Port Arthur Graduated: December 1999 Chuck Harris, CCC

30. Director of Sales  Holiday Inn Northwest Arboretum Austin, Texas Emily Stewart, CTE

31. Guest Services Manager Sheraton Austin Hotel at the Capitol Aaron Wells

32. Director Office of Special Appointments Texas Governor Rick Perry Trenton R. Marshall, Esq.

33. Food Service Manager Beaumont Independent School District Graduated: May 2008 Christie Randall

34. Concierge Atria Collier Park Event/Wedding Coordinator Pileggi Weddings Graduated: May 2010 Christina Pileggi

35. Front Office Manager Candlewood Suites Graduated: December 2007 Katie Dupuis

36. Purchasing Agent Aramark George R. Brown Convention Center Graduated August 2008 Crystal Alexander

37. Darrin Luebe Computer Software Analyst Houston, TX Graduated: May 2001 Leasing Consultant Post Properties, Austin, Texas Garland Tong

38. Sales Associate Sysco Foods Graduated: August 2004 Sales Associate Glazier Foods Graduated: December 2005 Sara Guidry Josh Srader

39. Line Cook Holiday Inn Beaumont Plaza Graduated: August 2010 Kimberley Wade, CC

40. Assistant Manager Jason’s Deli Graduated: August 2009 General Manager Texas Cattle Company Graduated: May 2005 Annika Bloch Lisa Blake

41. Kitchen Manager Pappadeaux Restaurant Graduated: May 2008 Floor Manager Pappadeaux Restaurant Graduated: August 2009 Nathanael Deem Yvonne Salazar

42. Customer Service Representative Delta Downs Racetrack Casino Hotel Graduated: December 2009 Courtney Williams

43. Culinary Arts Teacher Galena Park, Texas Graduated: May 2008 Bryoni Prentiss

44. Program Support

45. Our professional student group is Alpha Sigma Beta Jairo, Ashley, Toni, Oliver Emily, Rachel, Jessica Professional Affiliations

46. We are fortunate to receive significant support from our local professional organizations. The Sabine Area Restaurant Association has provided a $250,000 endowment and over $300,000 in scholarships and equipment. Professional Affiliations

47. The Golden Triangle Chefs Association includes many program graduates. Members of the association judge our salon competitions and sit on the Advisory Board of our accredited culinary arts program. Program Graduate Chef Duit Current Students Professional Affiliations

48. Dr. Dahm is the Vice Chairman of the local Convention and Visitors Bureau Professional Affiliations

49. November 1, 2010 Dr. Ming-Yuan Wang of Kaohsiung University of Applied Sciences and Dr. James Simmons of Lamar University sign Memorandum of Understanding. The two universities will work together to develop: 1) Study Abroad Program 2) 2+2 Bachelor’s Program 3) Online Master’s Program New Partnerships Bring New Opportunities

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