Transcript Hospitality Management

• An Overview
Hospitality Management
The Hospitality Administration program is designed to provide students with
the competencies 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
Curriculum
Hospitality Management
Offerings
Graduate Program
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
All graduate students in the Department are required
to complete:
• Research Methods
• Graduate Statistics course.
Thesis Route
Sendi Gardner, CC
• 30 Credit Hours
• 6 hours - Thesis
• 24 hours - Coursework
• 6 credits may be from outside of FCS department
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Goal is to open a Bed
and Breakfast and
teach at Lamar
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Graduated Lamar:
August 2010
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Expected Masters:
January 2013
Non-Thesis Route
• 36 Credit Hours
• 12 credits may be from outside of FCS department
• Comprehensive written and oral exam covering all
coursework
Master’s Degree
Year 1
Year 2
• Introduction to the Hospitality
Industry
• Food Preparation and Meal
Management
• Lodging & Property
Management
• Public Health and Safety
Management
• Introduction to Accounting
• Commercial Food
Production I
• Menu and Service
Management
• Organizational Behavior
&Management
• Beverage Management and
Wine Appreciation
• Human Resources
Management
Course Work
Bachelor’s
Year 3
Year 4
• Convention, Meeting, and
Catering Management
• Hospitality Industry
Marketing
• Hospitality Law
• Facilities Layout and
Design
• Food and Beverage
Controls
• Travel and Tourism
• Quantity Foods
Management
• Operational Analysis for
Hospitality Managers
• Field Experience
• Computers in Hospitality
Course Work
Bachelor’s
The Certificate Program is embedded in the Hospitality
degree plan. Successful completion of certificate
requirements will qualify students for entry-level or firstlevel 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
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
In addition to some of the Hospitality Course work, students wishing to
receive Hotel/Lodging Management certification must take:
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Front Office Management
Housekeeping for Lodging Properties
Hospitality Industry Law
Hospitality Industry Marketing
Operational Analysis
Managerial Accounting
Hospitality Practicum
Hotel / Lodging Management
In addition to some of the Hospitality Course work, students
wishing to receive Restaurant Management certification
must take:
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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
A Brief Visual Tour
Faculty
Associate Professor –
Hospitality
Program Director,
Hospitality/Culinary Arts
Education:
Doctor of Philosophy,
University of Houston
Master of Science, Florida
International University
Molly Dahm, PhD
Instructor –
Culinary Arts
Food Service Director,
Buckner Retirement
Services–Calder
Woods
Education:
American Culinary
Federation
Chef Charles Duit, CEC, AAC
Adjunct Professor,
Hospitality
Graduated of Master’s
Program
December 2006
Linzay Fontenot
Associate Director of
Academic Partnerships
and Adjunct Professor,
Hospitality
Graduated: May 2003
Projected doctoral
degree 2012
Willie Broussard, Jr., MBA
Current Students
• Sophomore
• Assistant Front
Office Manager
with Holiday Inn
Express
• Goal is to one day
own her own
bakery
Chelsea Moses
• Senior
• Market Basket
Foods
• Goal is to one day
work with Disney
Cruise Lines
Emily Garlock
• Junior
• President of Alpha
Sigma Beta
(Hospitality Student
Organization)
• Cook at Celeste
Tamales and Ford
Park Entertainment
Center
Jessica Flores
• Senior
• Suga’s Deep South
Cuisine and Jazz
Bar
• Goal is to own his
own restaurant
José Perales
• Senior
• Prep Cook
Sodexho/Christus
St Mary’s
Hospitality
Louann Walker
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Senior
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Culinary Lab
Student
Assistant &
Cake Decorator
• Junior
Goals are to be
a Chef and
Restaurant
manager
• Wants to open
her own bakery
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Rachel McGee
• Rao’s Bakery
Ashley
Kingsberry
Jessica Boulos
• Senior
• Senior
• HEB Produce
Department
Toni Alvarado
• Goals to work in
hotel in Lebanon
Some of Our Alumni
Where they are now
Sous Chef
Sodexo/Christus Saint Elizabeth
Hospital
Executive Chef
Sodexo/Christus
Saint Mary’s
Hospital
Graduated: May
2005
Casey Gates, CC
Graduated: December 2004
Tim Simeon, CC
Cheddar’s Restaurants
Beaumont / Port
Arthur
Graduated: December
1999
Chuck Harris, CCC
Director of Sales
Holiday Inn Northwest
Arboretum
Austin, Texas
Emily Stewart, CTE
Guest Services
Manager
Sheraton Austin Hotel
at the Capitol
Aaron Wells
Director
Office of Special
Appointments
Texas Governor Rick
Perry
Trenton R. Marshall, Esq.
Food Service Manager
Beaumont Independent
School District
Graduated: May 2008
Christie Randall
Concierge
Atria Collier Park
Event/Wedding
Coordinator
Pileggi Weddings
Graduated: May 2010
Christina Pileggi
Front Office Manager
Candlewood Suites
Graduated: December
2007
Katie Dupuis
Purchasing Agent
Aramark
George R. Brown
Convention Center
Graduated August
2008
Crystal Alexander
Computer
Software
Analyst
Darrin Luebe
Leasing Consultant
Houston, TX
Post Properties,
Austin, Texas
Graduated:
May 2001
Garland Tong
Sales Associate
Glazier Foods
Graduated:
December 2005
Sales Associate
Sysco Foods
Graduated: August
2004
Sara Guidry
Josh Srader
Line Cook
Holiday Inn Beaumont
Plaza
Graduated: August
2010
Kimberley Wade, CC
Assistant Manager
Jason’s Deli
Graduated: August
2009
Annika Bloch
General
Manager
Texas Cattle
Company
Graduated:
May 2005
Lisa Blake
Floor Manager
Pappadeaux
Restaurant
Kitchen Manager
Pappadeaux Restaurant
Graduated: August
2009
Graduated: May 2008
Nathanael
Deem
Yvonne
Salazar
Customer Service
Representative
Delta Downs
Racetrack Casino
Hotel
Graduated: December
2009
Courtney Williams
Culinary Arts Teacher
Galena Park, Texas
Graduated: May 2008
Bryoni Prentiss
Program Support
Our professional student
group is Alpha Sigma Beta
Jairo, Ashley, Toni, Oliver
Emily, Rachel, Jessica
Professional Affiliations
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
The Golden Triangle Chefs Association includes many program graduates.
Members of the association judge our salon competitions and sit on the Advisory
Program
Board of our accredited culinary arts program. Chef Duit
Graduate
Current
Students
Professional Affiliations
Dr. Dahm is
the Vice
Chairman of
the local
Convention
and Visitors
Bureau
Professional Affiliations
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