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Title: Cecil B. Day School of Hospitality Welcome! Welcome to the


1
Welcome!
  • Georgia State University
  • Cecil B. Day School of Hospitality

2
Welcome to the Cecil B. Day School of Hospitality
  • The School of Hospitality is committed to serving
    students as our
  • important customers. Please feel free to stop
    by our offices on the
  • 2nd floor in the Robinson College of Business
    (35 Broad Street,
  • Suite 220). You may also contact the School
    through Dr. Debby
  • Cannon, the Director, at hrtdfc_at_langate.gsu.edu,
    Ms. Marlena
  • Parker, the Schools Business Manager, at
    mrparker_at_gsu.edu, or
  • any of the Schools faculty.

  • We look forward to serving you.

3
School of Hospitalitys Mission Statement
  • The Cecil B. Day School of Hospitality
    Administration is committed to academic
    excellence in the development of students for
    leadership roles in the hospitality and tourism
    industry. We prepare students for such positions
    by pursuing ethical, innovative and
    value-enhancing strategies in a culturally
    diverse and technologically advanced world. We
    serve our local, regional, national and
    international constituencies through research,
    teaching and outreach activities. The School
    achieves its mission by offering a relevant,
    up-to-date curriculum in a teaching and learning
    environment that emphasizes continuous
    improvement.

4
Agenda/Topics To Be Covered
  • School of Hospitality Points of Pride
  • The Symbol for Hospitality
  • Faculty/Staff Information
  • Advisement
  • Course Scheduling Planning Your Course of Study
  • Course Descriptions
  • Course Approvals, Student Advisement
  • Student Services
  • Directory

5
Cecil B. Day School of Hospitality Points of
Pride
  • Ranked as the nations 13th best undergraduate
    hospitality program (12th among public
    institutions) by the Journal of Hospitality
    Tourism Education
  • In fall 2006, the School opened two new
    facilities The Hospitality Learning Center,
    inside the Georgia World Congress Center (a first
    for a hospitality program to have a dedicated
    classroom inside one of the nations top
    convention centers) and the Culinary Learning
    Center (inside the Bennett Brown Building).

6
Cecil B. Day School of Hospitality Points of
Pride
  • The Schools faculty full and part-time - all
    have had substantial managerial industry
    experience allowing them to bring real life
    learning into the classroom.
  • The Schools Industry Board is comprised of
    international and national leaders in the
    hospitality industry representing companies such
    as Coca-Cola, RARE Hospitality, Marriott, Hilton,
    Hyatt, Starwood, InterContinental Hotels,
    Ritz-Carlton, ARAMARK, Waffle House, Raving
    Brands and Disney.

7
Cecil B. Day School of Hospitality Points of
Pride
  • The School hosts over forty guest lecturers each
    semester representing leaders from almost every
    segment of the hospitality industry.
  • Students learn through real-life industry
    projects that add value to a resume. Examples
    include
  • The Event Management course presents a major
    event each semester. Examples include
    Hotelympics, Battle for Atlanta, pre-basketball
    game Tailgate Parties
  • The Food Production course has a Grand Buffet
    at the end of each semester themed and produced
    by the students

8
The School of Hospitality offers -
  • A degree program leading to a BBA in Hospitality
  • A certificate program for post-baccalaureates and
    majors in areas other than hospitality
  • A graduate MBA program with a hospitality
    concentration

9
Cecil B. Day School of Hospitality Points of
Pride
  • Two Hospitality Career Fairs are held each year
    to assist students in finding internships and
    career positions.
  • The Schools Job Hotline presents on-going job
    opportunities to students in a convenient on-line
    format.
  • Students interested in international learning
    experiences have two choices
  • The School offers a Maymester, two-week, study
    abroad program in Europe focused on the
    hospitality industry
  • Students may study in the hospitality and tourism
    department at the Université de Savoie in France
    for spring semesters.

10
The Significance of the Pineapple
  • Symbol of Hospitality American colonists began
    importing the pineapple from the Caribbean in the
    17th century. Due to its seemingly exotic
    qualities and rareness, the pineapple soon became
    a symbol of hospitality in early America. 
    Because trade routes between America and
    Caribbean islands were often slow and perilous,
    it was considered a significant achievement for a
    host to procure a ripe pineapple for guests.
    Similarly, some accounts tell of New England sea
    captains who, upon returning from trade routes in
    the Caribbean or Pacific, would place a pineapple
    outside their homes as a symbol of a safe
    return.

11
History of Hospitality continued
  • Due to its association with warmth and
    friendliness, pineapples in America were often
    used as the crowning piece in large displays of
    food.  Similarly, the pineapple symbol was used
    frequently in the 18th and 19th centuries to
    decorate bed posts, tablecloths, napkinsanything
    associated with welcoming guests.  Today, the
    pineapple remains a fitting symbol for the
    hospitality industry, and pineapple-themed
    products still abound.  From lamps to candle
    holders to salt and pepper shakers and beyond,
    the pineapple motif says Welcome!

12
Whos Who Dr. Debra Cannon, Director
  • Biography Dr. Cannon specializes in hotel
    management, human resource management and club
    management and has over 27 years experience in
    the hospitality field. Prior to joining Georgia
    State, she worked with the Ritz-Carlton Hotels
    and Hyatt Hotels at the property and corporate
    levels. Her research interests have focused on
    human resource and quality issues resulting in
    over 40 publications. She was the founding
    Executive Editor of The Journal of Applied
    Hospitality Management, the Schools scholarly
    research journal. She is also the co-author of
    Training in the Hospitality Industry (Educational
    Institute of AHLA, 2002) and has authored
    numerous textbook chapters. She is a frequent
    speaker for industry and educational events
    having made over 100 presentations nationally and
    internationally. Dr. Cannon serves on several
    national, state and local boards including the
    Atlanta Convention and Visitors Bureau, the
    Georgia Hotel Lodging Association, the Master
    Club Manager Council with CMAA and is a
    Commissioner with the Accreditation Commission
    for Programs in Hospitality Administration
    (ACPHA).

13
Whos Who Dr. Raymond Ferreira, Associate
Professor
  • Biography Dr. Ferreira's primary area of
    interest is in private-club management,
    specifically in the area of strategic planning
    and marketing of private clubs, including country
    clubs, golf clubs, yacht clubs and city clubs.
    Ferreira is a member of the Club Managers
    Association of America and the American Marketing
    Association. He also serves on the editorial
    board for the Journal of Restaurant and Food
    Service Marketing. Ferreira's research has been
    published in the top hospitality journals. He has
    been a consultant for numerous prestigious clubs
    across America and Canada.

14
Whos Who Dr. Misty Johanson, Assistant Professor
  • Biography Dr. Johanson's industry experience
    includes managing and training in resort hotels
    and restaurants in the U.S., Hawaii and the
    Caribbean. She has contributed to the industry
    through professional experience as a management
    consultant and advisor to several international
    travel organizations including Starwood and
    Hilton. Dr. Johanson has been successful in
    publishing over fifteen articles all of which
    have appeared in Hospitality's top referred
    journals, to include application to the
    international, national and local business
    communities.

15
Whos Who Dr. David Pavesic, Professor
  • Biography Dr. Pavesic has been at Georgia State
    since 1986 and served as program chair from 1988
    to 1996. He is a former restaurant industry
    corporate executive and owner of two causal
    dining Italian restaurants. He is ranked 9th in
    the top 108 "most influential hospitality
    management education scholars" from 1989-1999
    and 17th out of the top 100 hospitality authors
    in total publications in premier hospitality
    journals. His areas of research interest are menu
    sales analysis, menu design, and the history of
    the hotel and restaurant industry.

16
Whos Who Ms. Deborah Robbe, Instructor
  • Biography Deborah Robbe's current teaching and
    service concentrations are in fairs, trade shows,
    expositions, travel and tourism. In addition to
    her teaching duties, Robbe is active in industry
    associations with the International Association
    of Fairs and Expositions and the International
    Association of Exposition Managers. Her current
    research areas have included the Atlanta
    Committee for the Olympic Games, the Georgia
    World Congress Center and the Georgia Dome, and a
    McDonald's Heritage Bowl study of festivals and
    events surrounding bowl games.

17
Whos Who Ms. Diana Barber, JD
Visiting Lecturer
  • Diana S. Barber, Esq., served as the former vice
    president and associate general counsel for The
    Ritz-Carlton Hotel Company where she provided
    in-house counsel legal services to all
    Ritz-Carlton hotels, condominiums and dining
    clubs worldwide. Ms. Barber is an active member
    of the State Bar of Georgia, The Florida Bar and
    the Atlanta Bar Association. She is a frequent
    contributor to industry trade journals on
    hospitality legal issues and ways to prevent
    legal problems in the industry.

18
Part-time Instructors
  • The Schools part-time faculty represent a Whos
    Who of industry leaders
  • and a wealth of industry experience
  • John Smith was with the Georgia World Congress
    Center for over 25 years most recently as the
    GWCCs General Manager. Mr. Smith has held
    leadership positions in numerous professional
    associations including IAEM and IAAM.
  • Mike Wien is the founding partner of Wien
    Associates Fresh Perspectives for Profitable
    Growth. Mr. Wiens marketing expertise has been
    utilized by numerous hotel companies and other
    businesses. Most recently, he has been very
    active in Brand Atlanta.
  • Rob George is Director of Guest Services for the
    Atlanta Braves. In this role, Mr. George has been
    in charge of transforming the guest experience
    at Turner Field into a positive, memorable
    occasion. Prior to the Braves, George was with
    the Ritz-Carlton Hotel Companys Leadership
    Institute.

19
Ira Blumenthal The School of Hospitalitys
Executive-in-Residence
  • Ira Blumenthal has served as the Schools first
    Executive-in-Residence since 2003. Blumenthal, a
    leader in the food industry, is president of
    Co-Opportunities, Inc. He is founder of the
    Foodservice Branding Institute and has worked
    with clients such as Coca-Cola, Nestle, Kroger,
    McDonalds, Harrahs, United Artists, Disney,
    Sara Lee, Fairmont Hotels and the Marriott
    Corporation.

20
Whos Who Marlena Parker, Business Manager
  • Biography Marlena has over 13 years of
    experience in administration, including
    progressively responsible key assignments in
    student recruitment and career development.
    During her first year with the university she
    assisted in enhancing positive recognition of the
    hospitality program to transfer, post
    baccalaureate and incoming freshman. She manages
    the financial affairs of the School of
    Hospitality along with assisting students with
    course selection and requirements necessary for
    successful completion of a degree in Hospitality
    Administration.  

21
Whos Who Cynthia Lemons, Staff Assistant
  • Biography Cynthia Lemons joined Georgia State
  • University from the legal and insurance
    fields. She has
  • over ten years law firm administrative
    experience and
  • twelve years personal and commercial
    insurance
  • knowledge. Ms. Lemons is a Certified Claims
    Adjuster.

22
Career Possibilities
  • Majoring in hospitality administration will
    prepare you for a career in the largest service
    industry in the world. There are career
    opportunities in every segment of this broad and
    diverse profession including
  • Hotel management
  • Restaurant and foodservice management
  • Meeting and event planning
  • Convention Services
  • Venue Management
  • Private club management

23
Planning Your Course of Study
  • The variety of courses offered by the School of
    Hospitality allows students to specialize in
    certain industry areas. Required courses are
    combined with elective courses to create areas of
    industry focus.
  • The variety of courses can also help the student,
    not knowing what industry segment may be of
    interest as a career, to experience through the
    classroom many hospitality areas.

24
Creating an Industry Area of Focus
25
Course Descriptions
  • HADM 3010 - Perspectives in the Hospitality
    IndustryPrerequisite None. This course provides
    an overview of the historical evolution and
    development of the modern lodging, food service,
    travel and tourism, and other hospitality-related
    industries.
  • HADM 3310 - Hotel ManagementPrerequisite None.
    This course is designed to present an overview of
    the basic components of hotel operations a
    historical view of the development of the hotel
    industry and understanding of the functions of
    front and back of the house hotel operations
    classifications of hotel products/services and
    future trends in hotel development and operations.

26
  • HADM 3350 - Meeting and Trade Show
    ManagementPrerequisite None. This is a survey
    course in meetings and trade show management
    which provides students with a broad overview of
    the basic structure of large meetings and trade
    show management.
  • HADM 3401 - Principles of Quantity Food
    ProductionPrerequisite None. Students must
    concurrently enroll in HADM 3402, Food Production
    Lab. This is the lecture component of the
    introductory course in quantity food production.
  • HADM 3402 - Food Production LabCo-requisite
    HADM 3401. Students must concurrently enroll in
    HADM 3401 lecture section. This is a
    hands-on-food preparation lab where students will
    interact with and demonstrate the principles of
    quantity food production in a food production
    facility.

27
  • HADM 3420 - Restaurant and Food Service
    ManagementPrerequisite None. This course covers
    the history, organization and development of
    modern food service concepts industry
    demographics, impact of restaurants location,
    menu design, business entities, franchising,
    service delivery systems, equipment selection,
    facility lay-out, and career demands. The food
    service industry includes not only commercial
    table service restaurants and fast food
    operations, but all public and private operations
    offering food service to a constituency that
    includes retail, contract feeding, military,
    education, health care, transportation, and
    recreation areas.
  • HADM 3490 - Private Club ManagementPrerequisite
    None. This course explores the operation and
    management of private city, country, and athletic
    clubs.

28
  • HADM 3500 - Wine Management, Pairing, and
    ServicesThis course will include the wine
    management topics of purchasing, merchandising,
    cost control, pricing, cellar management and
    inventory control. Emphasis is given to
    responsible alcohol consumption and sales, the
    legal liability and the moral obligations
    attendant to the sale and consumption of wine.
    The course is designed to also develop an
    appreciation of viticulture and oenology and
    instill a deeper knowledge of wines to pair with
    food. Wines are introduced in their historical
    context and the processes of making wine are
    explained. The course covers the world's 12 major
    grape varieties country by country. Students must
    be 21 years of age. Authorization from the
    department must be obtained prior to registration.

29
  • HADM 3600 - Expos, Fairs, and Entertainment
    ManagementPrerequisite None. This course is a
    survey course in expositions, fairs and
    entertainment management which provides students
    with a broad overview of the basic structure of
    expositions, fairs, and entertainment
    organizations.
  • HADM 3720 - Hospitality LawPrerequisites None.
    This course examines federal, state and local
    laws applicable to the operation of food and
    lodging enterprises.
  • HADM 3750 - Hospitality Human Resources
    ManagementPrerequisite None. This course
    investigates the study of organizational
    behavior, selection and placement of personnel,
    role of supervision, performance appraisal, wage
    and salary administration, and employee
    motivation.

30
  • HADM 3760 - Hospitality Service
    MarketingPrerequisite Mk 3010 or consent of
    instructor. This course provides an introduction
    to service marketing and its application to the
    hospitality industry, including the application
    of basic marketing concepts and research methods.
  • HADM 3800- Hospitality Service Issues and
    StrategiesPrerequisites None. An examination of
    the issues and strategies of hospitality service,
    where service is defined as, "a useful activity
    that does not produce a tangible product" but
    produces results for customers and in some cases,
    actually changes customers. The concept of
    service and the linkages to the functional areas
    of marketing, operations, and human resources of
    a business enterprise will be discussed as
    applied to a variety of hospitality settings. The
    strategies for implementing and delivering
    effective hospitality service, including the
    "total quality management" approach to providing
    world-class customer service is addressed.

31
  • HADM 4100 - Cost Controls and Hospitality
    Financial AnalysisPrerequisite Fi 3300, HADM
    3010, HADM 3400. Internal systems for monitoring
    revenues and expenses, ratio analysis, break-even
    and closing point are presented as additional
    financial tools for the owner-manager. Other
    topics include labor costs analysis and
    scheduling techniques the menu as a cost control
    and marketing tool sales mix analysis pricing
    theories and methodology food and beverage
    purchasing and inventory systems. The course also
    covers the Uniform System of Accounts for
    Restaurants and Small Hotels and Motels,
    financial reporting for operational analysis and
    proforma development.

32
  • HADM 4800 - Strategic Hospitality Management
    SeminarPrerequisite completion of 12 semester
    hours in required HADM courses and all junior
    business core courses. This course involves the
    integration and application of interdisciplinary
    management concepts, theories, and practices to
    hospitality enterprises.
  • HADM 4900 - Work Study in Hospitality.Prerequisit
    e none. All hospitality majors, upon completion
    of 400 units of hospitality work experience and
    upon completion of the work-study portfolio, must
    register for HADM 4900. This course carries no
    hours credit, and there are no tuition fees
    involved.

33
Sequencing Your Courses for Smooth Sailing
  • Ideally, you should take courses in the order
    listed on your PACE report. Sometimes, we
    realize, this is not possible.
  • Please note prerequisites for certain hospitality
    courses
  • _ HADM 3760 Mk 3010 and BCOM 3950
  • HADM 4100 - Fi 3300, HADM 3010, HADM 3401/3402
  • HADM 4800 12 hours of required HADM courses
  • Also, please note that hospitality majors must
    take their RCB
  • electives in hospitality. If you are a double
    major in another
  • business discipline, please contact Dr. Cannon to
    discuss how
  • electives are handled between the two majors.

34
Course Approvals
  • Prior to registration, you must have approval to
    register for several hospitality courses. From
    the School of Hospitalitys web site,
    www.robinson.gsu.edu/hospitality , you can access
    the course approval form. Download this form,
    complete it and e-mail the form as an attachment
    to Cynthia Lemons at hrtcml_at_langate.gsu.edu. You
    can also fax the completed form to 404-413-7625
    or bring it to the School of Hospitality office.
    For HADM 3500, Wine Management, you have to
    submit proof of identification and age in person
    to the School.
  • Please see the next page for courses requiring
    authorization to register.

35
Course Approvals
  • HADM 3401/3402 - Food Production Lab The size
    of the lab restricts the class size for this
    course. You are advised to submit your course
    approval form as soon as registration begins for
    the following semester.
  • HADM 3500 - Wine Management Students taking
    this course must be 21 years of age, supply proof
    of age to the School of Hospitality office and
    sign a waiver.
  • HADM 4100 Cost Control Prerequisites are
    checked for this course unless you obtain a
    personal waiver by the instructor.
  • HADM 4900 - Hospitality Work Study Course
    (Please see following page.)

36
Work Study - HADM 4900
  • The School of Hospitality prides itself in
    graduates who are prepared for the industry. One
    of the important components involved is the
    requirement that all students have hospitality
    work experience prior to graduation.
  • Positions that can be used for HADM 4900 can be
    part-time or full-time and can involve more than
    one position.
  • Students are advised to get work experience in
    the industry segment that they plan to work in
    after graduation. For example, if you are
    planning to be an event manager after graduation
    do not work throughout school exclusively as a
    restaurant server.

37
HADM 4900 Frequently asked questions
  • How many hours do I have to work?
  • HADM 4900 requires 400 units of hospitality
    work experience.
  • If you are a manager or supervisor, you will
    receive more credit for hours worked involving
    one credit for every hour worked. Therefore, you
    would need to work 400 hours. You can also earn
    one credit per hour for a structured internship
    program. Structured internship programs provide
    students with the opportunity to typically work
    in more than one position and/or department. The
    employer also supplements the work experience
    with professional development opportunities.

38
HADM 4900 Frequently asked questions
39
HADM 4900 Frequently asked questions
  • What are examples of structured internship
    programs?
  • Disney World offers a structured internship
    program. Although a student typically stays in
    the same position throughout the time, there are
    weekly educational programs provided. ARAMARK at
    Turner Field offers a summer program where
    students do rotate and are included in training
    sessions, managers meetings, etc. The
    International Woodworking Fair offers a shorter
    program which involves working during the IWF
    event in Atlanta. There are numerous other
    internships but these three provide an example of
    how internship programs can vary.

40
What if I worked in the industry before entering
school . does that work count?
  • That work may count depending on when and what
    type of position was involved.
  • If a student has worked in a supervisory or
    management-level position prior to coming to
    school, 50 of those work hours can count toward
    the work study requirement if the position was
    held within the last three years.
  • We want graduates to have marketable and
    impressive resumes. If an individual has not
    worked in the industry for the last three to five
    years, more recent work experience is vitally
    needed.
  • If you need to know if prior work experience will
    count, e-mail Dr. Cannon (hrtdfc_at_langate.gsu.edu)
    and provide the position(s) held, dates, hours
    worked and job descriptions or a break-down of
    job duties.

41
HADM 4900 Frequently asked questions
  • Explain what is involved in the work portfolio?
  • The work portfolio has three main components
  • 1. An analysis of your work experience
  • 2. An evaluation from at least a current or
    recent supervisor or manager (which is mailed
    directly to Dr. Cannon).
  • 3. Proof of your hours worked through a
    year-end paycheck stub (if hours are included) a
    letter from the HR department or top management
    indicating the hours worked
  • The work portfolio can be a valuable tool as you
    are in the job
  • search process. Employers are increasingly
    requesting that
  • applicants provide work portfolios.

42
Senior Exit Exam
  • The School of Hospitality requires that all
    graduating seniors in their last semester of the
    program contact the department at 404-413-7615
    to schedule an appointment to take the Senior
    Exit Exam.
  • The exam questions will cover information from
    all of your hospitality courses and will take
    approximately two hours to complete.

43
Student Advisement
  • Robinson College of Business majors have assigned
    Academic Advisors on the 3rd floor of the RCB
    Building. You are encouraged to meet with your
    Academic Advisor regularly to ensure that you are
    on track with needed courses.
  • Walk-in times for Academic Advisement are as
    follows
  • 1000 AM 1100 AM, Monday, Wednesday, Friday
  • 200 PM 300 PM, Tuesday
  • Student Advisement continues on the next pages -

44
Student Advisement
  • Advisors are assigned alphabetically according
    to your last name.
  • Joyce Cox - A-D
  • Tracy Ivery - E-K
  • LaShanda Thomas - LQ
  • Katherine Sanderson - R-Z
  • If you have questions for your advisor, contact
  • askthercbadvisor_at_gsu.edu

45
Hospitality Advisors/Career Advisors
  • Faculty Advisors are also available through the
    School of Hospitality. As a hospitality major,
    you are encouraged to meet with your Faculty
    Advisor. Faculty Advisors are divided by industry
    specialization areas. We can provide advice on
    elective courses to take, available industry
    contacts, internship and job contacts and overall
    career advice.
  • It is strongly recommended that you make an
    appointment in advance with your Faculty Advisor
    by e-mailing them.

46
Hospitality Advisors/Career Advisors
  • Debby Cannon - hrtdfc_at_langate.gsu.edu
  • Human resources, hotels, private clubs,
    general questions
  • Diana Barber - dianabarber_at_lodge-law.com
  • Hotels, hospitality law
  • Raymond Ferreira - hrtrrf_at_langate.gsu.edu
    Club Management
  • Misty Johanson hrtmml_at_langate.gsu.edu Tourism
  • David Pavesic hrtdvp_at_langate.gsu.edu
    Foodservice and restaurant management Culinary
  • Debi Robbe - hrtddr_at_langate.gsu.edu Special
    event management Tradeshows and meeting planning

47
Student Services
  • Industry Connections
  • An important step in preparing for a career in
    hospitality is to build professional
    relationships within all areas of the industry.
    The hospitality industry is a system of closely
    interrelated segments. The Industry Connections
    program at the School of Hospitality allows
    students to get to know industry leaders in the
    hospitality industry
  • Industry Connections provides one-on-one
    opportunities for students to spend a brief
    period of time (one day or less) with a
    management-level or higher individual. It also
    involves attending School events at which the
    Schools Industry Board will be present.

48
Industry Connections
  • Participation is voluntary for hospitality majors
    and certificate students through the School of
    Hospitality.
  • Application forms are available through the
    School or through the Schools web site at
    www.robinson.gsu.edu/hospitality.

49
Student Services
  • STUDY ABROAD
  • The program is designed to introduce students to
    European Hospitality through the exploration of a
    variety of hospitality businesses in Switzerland,
    Germany, and France. The first week of the course
    is conducted in Atlanta and will address the
    background of the European hospitality and
    tourism industry utilizing lectures, videos and
    class discussion.
  • More information about Hospitality Study Abroad
    Contact Dr. Dave Pavesic, 2006 Program
    Coordinator, at hrtdvp_at_langategsu.edu or
    404-413-7622

50
Student Services
  • SCHOLARSHIPS
  • Undergraduate and certificate students are
    encouraged to apply for the Cecil B. Day
    Endowment, American Hotel Lodging, Margaret
    Lupo and Austin Hansen Memorial Scholarships.
  • The School of Hospitality awards scholarships
    annually to assist students with their
    educational expenses. Applications will be
    available late January and selection is based
    upon financial need and scholastic achievement.
  • Please contact the School of Hospitality at
    404-413-7615 for more
  • information.

51
Student Services
  • TRADESHOWS
  • The School of Hospitality selects student
    delegates to represent us annually at two of the
    largest hospitality tradeshows.
  • The International Hotel Motel and Restaurant Show
    at the Jacob Javitz Convention Center in New York
    and The National Restaurant Association Show in
    Chicago.
  • Applications will be available to students who
    are interested in applying to attend.

52
Université de Savoie
  • Please see the Schools web site to apply for a
    student exchange opportunity in France at the
    Université de Savoie.
  • Georgia State can send up to three students per
    spring semester.
  • Robinson College of Business students are
    eligible to apply.
  • Preference is given to students with a definite
    interest in hospitality and some fluency in
    French.

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Student Services
  • The School of Hospitality encourages students to
    become involved in
  • student chapters of professional associations.
    The student
  • organizations provide opportunities for
    leadership experiences as well
  • as to network with industry representatives.

54
Student Services Student Chapter of ACVB
  • The Student Chapter of the Atlanta Convention
    Visitors Bureau
  • provides students the opportunity to work on
    projects promoting
  • Atlanta. Convention and Visitors Bureau (CVB)
    management is a
  • dynamic career tract and this organization will
    bring you in contact
  • with key ACVB leaders
  • Faculty Advisor - Debby Cannon
  • Contact Information - hrtdfc_at_langate.gsu.edu
    404-413-7617

55
Student Services
  • C.M.A.A. - Club Managers Association of America
  • This is a student professional organization that
    interacts with managers for private clubs in the
    entire state of Chapter. Students of this
    organization have the opportunity to tour private
    clubs, attend monthly meetings with club
    managers, and make important contacts in the
    private club industry.
  • Faculty Advisor - Ray Ferreira
  • Contact information ferreira_at_gsu.edu
    404-413-7618

56
Student Services
  • Eta Sigma Delta - An International Honorary
    Hospitality Management Society
  • This is a scholastic honorary for juniors and
    seniors in Hospitality Administration with a
    cumulative grade point of average of 3.3 or
    above. Students conduct service related programs
    for the School.
  • Contact information
  • Faculty Advisor Misty Johanson
  • hrtmmj_at_langate.gsu.edu 404-413-7619

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Hospitality Sales Marketing Association
International (HSMAI)
  • Atlanta has a very large and active HSMAI
    Chapter. Students are invited to their monthly
    meetings as well as to events throughout the
    year. HSMAI involves all hospitality segments.
    Students are seated with members at the monthly
    meetings. Prior to the meetings, special student
    pre-meetings are held to review topics directly
    related to your interests.
  • Faculty Advisor Diana Barber
  • Contact Information - E-mail -
    dianabarber_at_lodge-law.com
  • Phone number - 404-413-7616

58
Student Services
  • NSMH - National Society of Minorities in
    Hospitality
  • This is the premier professional organization for
    minority hospitality students. It is an active
    club for students who wish to learn more about
    opportunities in the hospitality industry
  • Staff Advisor - Marlena Parker
  • Contact information mrparker_at_gsu.edu
    404-413-7621

59
Directory General Contact Information
  • Ph. (404) 413-7615    Fax (404) 413-7625
  • e-mail hospitality_at_gsu.edu
  • Office Hours Monday - Friday, 900 am - 500 pm.
  • The School of Hospitality is located on the 
  • 2nd floor of the Robinson College of Business
    building
  • at 35 Broad Street on the corner of Marietta
    Street and Broad Street.

60
Directory
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