BOILER PLATE THE 2020

Inaugural class of online master’s students graduates CLASS OF 2019 INCLUDES STUDENTS FROM ACROSS THE U.S.

In May, the first graduates of the Pur- anyone who participates in the online de­due University School of Hospitality gree program,” Kay Miller says. “I think

and Tourism Management’s Online Mas- that the commencement experience truly ter of Science celebrated their achieve- brings the educational experience full ments. By the end of 2019, 26 students circle. It was a very proud moment to be joined the initial group of graduates and on the Purdue University campus among earned their master’s degree. other graduates.”

Several students came to campus to Hannah Oliver adds, “It was one of the receive their diploma at commencement. most surreal experiences I’ve been a part

of because I was finally finished and “Commencement was an amazing in the same room as my accomplished experience, and I highly recommend it to peers. This degree means more to me

Continued page 15

HAWAII

FLORIDA

WISCONSIN

TEXAS

IN THIS ISSUE: PG Trustees Approve HHS Reorganization Under the realignment, the Department of

14 Consumer Science will be a division of the School of Hospitality and Tourism Management.

SPOT

LIGH

T

--

SPOT

LIGH

T

HTM Hall of Fame adds two members The 2020 Hospitality and Tourism Management Hall of Fame inductees are Ellyn Shook and Brad Cohen, as announced by Howard Adler, C. Smith Professor of Hotel Management and Head of the HTM Hall of Fame selection committee.

“We are pleased to have both of these people in our Hall of Fame,” says Richard Ghiselli, Professor and Head of HTM. “They both have distinguished themselves, professionally and personally, and we are proud to have them as a part of HTM.”

BRAD COHEN is Executive Vice President and Co-Owner of Arni’s Restaurants, with his brother Kurt.

Cohen has been a resident of West Lafayette for most of his life. He graduated from West Lafayette High School in 1983 and studied mathematics education at the University of Wisconsin-Madison.

After graduation in 1988, Cohen worked for a startup computer company and was a sales manager for the Concourse Hotel in Madison, Wisconsin. In 1992, he returned to Lafayette to head up the franchising of Arni’s Restaurants.

Cohen is married to Ann Conkle Cohen, and they have two children, Jake, 23, and Sarah, 21.

Cohen enjoys playing and coaching softball, football, basketball and baseball while also serving on many community boards and organizations. He serves as president of Temple Israel, is a founding member of the West Lafayette School Education Foundation, and is a longtime member of North Central Health Services Board of Directors. He is also on the West Lafayette Police Merit Commission, actively involved with Purdue’s School of Hospitality and Tourism Manage­ment, and is on the board of the Indiana Restaurant and Lodging Association.

ELLYN SHOOK (RHI ’85) is Accenture’s Chief Lead­ership and Human Resources Officer, responsible for helping nearly 500,000 Accenture employees succeed both professionally and personally. Her global team of HR leaders and experts are re-imaging leadership and talent practices to create the most truly human work environment in the digital age, fueling Accenture’s own digital transformation, differentiation in the market, and ability to improve the way the world works and lives.

A member of Accenture’s Global Management Com­mittee and Investment Committee, Shook is a strong advocate for inclusion and diversity. Accenture has been widely recognized externally as an employer of choice for its diversity efforts.

A recognized thought leader and author on the future of work and on inclusion and diversity, Shook is a member of the World Economic Forum’s Global Shaper Community Foundation Board, the Women’s Leadership Board of the Women and Public Policy program at Harvard’s Kennedy School, and the steer­ing committee of Paradigm for Parity. She also serves on the HR Policy Association’s Board of Directors and is an active member of the HR50 division of World50.

Ellyn joined Accenture in 1988 and became a partner in 2003. She holds a Bachelor of Science degree in RHI (1985) from Purdue University.

Marriott Foundation sponsors Purdue HTMExecutive in the Classroom Series

FALL 2019 SPEAKERS

DIANE MOORE CEO, Paul Gauguin Cruises

FRANCES KIRADJIAN Founder and CEO, Boutiques and Lifestyle Assoc.; Co-Founder, Stay Boutique

MEREDITH DeMALIA Vice President, BMSC Americas Learning, Marriott International

PAUL MILLER (HTM ’96) Owner, GR8 Plate Hospitality and the Union Kitchen

MARK PARDUE Senior Vice President of Operations and Human Resources, Americas — Hyatt Hotel Corp.

The Purdue School of Hospitality and Tourism Management brings

a variety of industry leaders to campus every fall through the Executive in the Classroom Series. Open to the public and available for undergraduate course credit, the series provides insights into the trends that are shaping the industry, and it serves as a compass for where the industry is moving. Speakers share their education and career path and provide a snapshot of their company as well as the competitive environment.

From 2004 to 2013, the forum benefited from the generous support and sponsor­ship provided by Darden, a restaurant company with a portfolio of brands, such as Olive Garden and Yard House. Since 2014, the J. Willard and Alice S. Marriott Foundation has supported the program as the Marriott Series.

A key feature of this 14-year initiative has been to give students an opportunity to interact with the executives or to dine with them. These experiences effectively expand the series’ mission on a personal, student-centered level.

JOSÉ LABOY (RHI ’92) Senior Vice President of Operations, Cheddar’s Scratch Kitchen

A complete video archive of the Executive in the Classroom Series is available at

purdue.edu/hhs/htm/events/exec-in the classroom/archive.html

SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT | THE BOILERPLATE 2020 PURDUE UNIVERSITY | COLLEGE OF HEALTH AND HUMAN SCIENCES 3 2

--

SPOT

LIGH

T

-

SPOT

LIGH

T

Students from Purdue’s College of Health and Human Sciences presented a check on Dec. 4 to the Purdue University Center for Cancer Research. The students donated the money they raised from a con cession stand to the Tyler Trent Cancer Research Endowment. (Purdue University image/Mark Simons)

$5,000 EARNED

+ $5,000

MATCHED

= $10,000

DONATED

making a difference for the community in which they live,” Molter says. “This Class project was an exciting opportunity because students learned firsthand what it takes supports to run a food operation and deal with the business aspect and the custom­er-service components.” cancer $10,000 DONATED TO research

STUDENTS RUN CONCESSION STAND, HONOR TYLER TRENT

By Chris Adam, Purdue Research Foundation

Acommunity service project at Pur­due University home football games

has helped to raise thousands of dollars to support cancer research in memory of Tyler Trent, a Purdue graduate and superfan who died from a rare type of bone cancer.

Keith Molter, who teaches a course in operations in Purdue’s School of Hospitality and Tourism Management, requires students in the class to complete a community service project. This year, they managed the entire operation of a concession stand during home football games at Ross-Ade Stadium. More than 50 students worked at the stand during seven games.

“It is important that we teach students not only about business but also

TYLER TRENT RESEARCH ENDOWMENT

Over the course of the seven games, the students’ concession stand earned $5,000. The students decided to donate the money to the Tyler Trent Cancer Research Endowment, which funds cancer research at the Purdue University Center for Cancer Research.

Trent died in early 2019 after a battle with osteosarcoma, a rare form of bone cancer. Trent, an inspiration to many for his grace as he battled cancer and cheered for his Boilermakers, was the first student member of the center’s Director’s Advancement Board, and he donated his osteosarcoma tumors before his death to be used for research to help others.

When Molter contacted the center, he learned that matching funds were available, making the total contribution to the endowment $10,000 to support cancer research. Trent’s legacy also lives

PURDUE UNIVERSITY | COLLEGE OF HEALTH AND HUMAN SCIENCES

on through the Tyler Trent Memorial Gate, which leads to the student-section entrance at Ross-Ade Stadium.

“We were reminded of the impact of our service each time we walked by the memorial gate as we worked at the concession stand,” says Mandy Scott, an exchange student from Griffith Uni­versity in Australia who worked at the stand with her classmates. “I have been incredibly touched by the hospitality and kindness I have experienced here at Purdue and in Indiana.”

Molter worked with Boilermaker Hospi­tality, via Levy Restaurants, which is the exclusive caterer for Purdue Athletics. The company let the students run the concession stand operation on their own, providing them with real-time profit­and-loss information.

Purdue HTM hosts Castell@College forum HTM will host another Castell@College event during this semester.

G R A D U AT E S T H AT W I N :

CREATING A LIFE THAT

WORKS

Anonprofit organization, Castell Project Inc. provides tools and sup­

port to hospitality companies to develop women as industry leaders. The organi­zation employs collaboration and training to help its partner members achieve career goals. In the spirit of developing future women leaders, the Castell Project created Castell@College, a university program consisting of a panel discussion and smaller roundtable interactions with women in leadership positions.

Purdue University’s Hospitality and Tourism Management program was selected by the organization to pilot one of the first Castell@College sessions and hosted the event on March 25, 2019. The theme of the event was “Graduates That Win: Creating a Life That Works.” Featured panelists were Kelly Klocke, a Dual General Manager of the Residence Inn and SpringHill Suites Chicago River North for White Lodging and a Purdue HTM alumna; Laurel Keller, a Senior Vice President of Hospitality, Gaming, and Leisure for Newmark Knight Frank and a Purdue RHIT alumna; Monique Rys, Regional Director of Operations of Dining Services for the Healthcare Services Group and a Purdue RHIT alumna; and Andrea Foster, Senior Vice President of Development for Marcus Hotels and Resorts and a 2018 HTM Executive in the Classroom.

PANELISTS SHARE CAREER PATH ADVICE

While aimed at female HTM students, the session was open to all HTM students. The purpose was to share how they can have a full life, including suc­cess in the hospitality industry as well as their personal lives. Each of the panelists shared their career path and took the lead on the topics of using your voice and finding the confidence to pursue opportunities; connecting and staying connected; finances; and balancing life pursuits and interests with your career.

Some of the advice that was shared included being transparent in commu­nication, both at work and at home, to help maintain work-life balance and reduce conflict; learning to effectively communicate so that you can use your voice and get ideas across in a meeting; joining one professional organization outside of work and being involved in it; and the importance of being a mentor and finding your own mentor.

ROUTINES, TALKING YOURSELF UP IMPORTANT, PANELIST SAYS

Klocke emphasized the importance of getting into a routine and allocating time for non-work activities, even if you work shift work. For example, if someone’s typical shift is during the evening, she can still get up in the morning and have four to five hours of productivity for hobbies or other activities. This advice was particularly helpful to Zi Long, a May 2019 HTM graduate and senior at the time of the event, who says that when she began working as an evening supervisor, she made sure to allocate time for herself prior to going to work, which gave her the work-life balance she enjoys.

Keller also discussed imposter syndrome and advised students to stop worrying about what everyone else thinks and to not be afraid to toot their own horns, so that others know what you have accomplished. Rys added that while it is hard to do, students should not compare themselves to other people. The panelists mentioned that females are sometimes afraid to speak up first or volunteer for projects, but that they should work to overcome these fears, since it will help them to advance in their careers. Specifi­cally, stepping up helps to send messages to those in higher-level positions because it is the students’ voices that matter. Foster says that in addition to this, admitting you do not know something shows courage and grit.

SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT | THE BOILERPLATE 2020 5 4

-

STUD

ENT

PROF

ILES

JILLIAN YLO – 2020 CSR OUTSTANDING SENIOR

“What has made me so successful … is taking advantage of every opportunity”

ABIGAIL HAYES – 2020 HTM OUTSTANDING SENIOR

“I cannot stress enough the importance of getting to know faculty and staff ”

STUD

ENT

PROF

ILES

Q: WHAT ARE THE EXAMPLES THAT

DEMONSTRATE YOUR COMMITMENT TO SCHOLARSHIP?

Since I began my Purdue career four years ago, my primary focus has been on academics. When I was recruited to Purdue, I received the Presidential Scholarship as well as HHS supple­mental scholarships based on my high school achievements. Since coming to Purdue, I have decided to double major in financial counseling and planning and selling and sales management, as well as achieve minors in film and video studies, organizational leadership and supervi­sion, communication, and a Certificate in Entrepreneurship. I have also been on the Dean’s List the past four years, earning a 3.94 GPA.

To enhance my education, I participated in extra academic opportunities, such as the Financial Planning Association. Being involved in the FPA led me to par­ticipate in a national Financial Planning Challenge with two other classmates, where we created and submitted a com­prehensive financial plan to be graded and compared to other plans submitted by students across the country. In order to hone my sales process and structure, I also participated in multiple sales competitions. I was a final participant for four sales competitions and for an elevator pitch competition.

This year, I was selected to be one of the teaching assistants for the CSR 1000

class for financial planning. During the eight weeks, I provided my perspective on the financial planning industry and gave tips and suggestions on how they can make the most out of their time here.

Q: HAVE YOU BEEN IN ANY LEADERSHIP ROLES ON

CAMPUS, IN THE COMMUNITY OR THROUGH EMPLOYMENT?

In the summer of 2018, I worked in West Lafayette as a sales intern for Sherwin-Williams Paints. There I created close relationships with cus­tomers, saw the sales process at work, and completed contractor orders that required hundreds of gallons of paint. Throughout the summer I worked with other interns in the district to create a solution for a relevant problem within the industry. At the end of the summer, we presented our plan to a large group of district managers in the Midwest region.

In the summer of 2019, I worked in Malvern, Pennsylvania, as an advice intern for the Vanguard Group. There, I shadowed advisors and learned how each advisor has their own way of presenting a financial plan to a client. I created biweekly acumens to discuss with the employee team to which I was assigned. Advice interns also prepared for financial planning role plays, where we would present a mock financial plan to a team manager. At the end of the internship, my fellow advice interns and I created a capstone presentation to show what we learned from the internship and what we believed could be changed to

better enhance the summer experience for future interns.

Q: WHAT ARE THE EXAMPLES OF YOUR

SERVICE TO THE COMMUNITY, BOTH ON CAMPUS AND OFF CAMPUS?

I have participated in Purdue Winteriza­tion, where students take one weekend to help neighbors clean their yards be­fore winter comes, and sorted food with Food Finders Food Bank in Lafayette. While at Vanguard this past summer, the intern class spent a day working with Cradles to Crayons, an organization that takes gently used items and gives them to children in homeless or low-income household up until they are 12 years old.

Q: WHAT DO YOU CONSIDER TO BE YOUR

OUTSTANDING CHARACTER?

What has made me so successful over the past four years at Purdue is seeing all the opportunities that were in front of me and taking advantage of every oppor­tunity to learn something new and gain a new perspective. I enjoy talking with fellow students and faculty within the Division of Consumer Science because it allows me to discuss topics that I am familiar with and provide my thoughts and opinions on the current industries. However, it was great to see how other students from other colleges view the world, and I got a glimpse of what other people prioritize in my different minors.

“Education is an investment, and the return can be as large or as small as

the student chooses,” says Abby Hayes, the HTM Outstanding Senior of 2020.

Hayes has certainly chosen the high re­turn route for her time at Purdue HTM. In addition to maintaining an almost perfect GPA, Abby conducted research on improving customer service in health care with the School of Nursing’s Pa­mela Karagory, interim head, and Diane Hountz, clinical assistant professor of nursing; served on a Lafayette committee to rebrand Lafayette Theater; planned HHS Family Day and the Elegant Bridal Expos as the Professional Convention Management Association chapter pres­ident; and served on several committees in the College of Health and Human Sciences and HTM. Following are some of her thoughts and experiences on her time at Purdue.

Q: HOW DID YOU COME TO HTM AT PURDUE?

Throughout high school, I had my heart set on event planning as a career. I was very involved in planning events within my community, where I had the opportunity to work for a wonderful family-owned catering company. When I began looking at programs, I scoured several Big Ten schools and their business and hospitality programs. I was blown away during my tour of Marriott Hall by the sense of camaraderie that lives and breathes within this program. From the point of my visit and beyond, I was touched by the efforts Purdue

faculty and staff made to make me feel unique and special. At the time, it gave me the impression that this program truly understood how to show genuine hospitality. I have seen examples of that every year of my undergraduate career.

Q: HOW WOULD YOU DESCRIBE YOUR

APPROACH TO STUDENT LIFE?

Being a college student is one of the most unique life experiences that we have the privilege of exploring. Education is an investment, and the return can be as large or as small as the student chooses. This time in your life is designed to give you one-of-a-kind experiences. From student organizations to internships, the ability to gain exposure in a multitude of areas is expected and encouraged. I have always been fascinated by the options that were presented to me, and I took full advantage of them. From being an ambassador within the College of Health and Human Sciences to restarting the Professional Convention Management Association at Purdue University, I have tried to gain a knowledge of multiple facets within the hospitality industry, in order to make an educated decision about what to do after graduation.

Q: WHAT WERE A COUPLE OF HIGHLIGHTS FROM

YOUR TIME IN THE HTM PROGRAM?

This program has given me unforgetta­ble memories and friendships. Some of my favorite moments were in (visiting in­

structor) Stephen Leitch’s classes, where we partnered with local organizations. In HTM 33100, Hospitality and Tourism Sales and Service, I worked with McCord Candies, a local confectionary, to create a patented Purdue P logo truffle that could be used to increase their exposure on campus. In HTM 53100, Hospitality and Tourism Marketing, I partnered with the Mayor of Lafayette, Tony Roswarski, to create a brand strategy for the acquisition of the historic Lafayette Theater. Both of these projects have allowed me to learn more about my industry and make an im­pact on the Greater Lafayette community.

Q: WHAT TIPS WOULD YOU GIVE STUDENTS TO

GET THE BEST RESULTS FROM THEIR TIME IN HTM?

I cannot stress enough the importance of getting to know the faculty and staff throughout your years at Purdue. Many times, the key to my success or the reason I was able to take part in unique experiences was because of the relation­ships that I built with my advisors and professors. These professionals have the ability to write recommendations, give insight on the industry and offer top-tier career advice. These world-class educators are at this University to share knowledge and sculpt the next genera­tion of industry leaders; allow them to do their job by engaging with them.

6 PURDUE UNIVERSITY | COLLEGE OF HEALTH AND HUMAN SCIENCES SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT | THE BOILERPLATE 2020 7

Outstanding graduates

ALUM

NI P

ROFI

LES

A whole new world THE WHITTAKER INN OPENS A WORLD OF POSSIBILITIES By Aaron Martin

ELIZABETH DIMOS WHITTAKER

(RHIT ’99)

ANDREW WHITTAKER

(RHIT ’99)

ALUM

NI /

STU

DENT

PRO

FILE

S

OUTSTANDING PhD STUDENT AND GRADUATE OUTSTANDING MASTER'S STUDENT TEACHING ASSISTANT AWARD Li-Han “Bruce” Huang Hong Soon Kim Huang came to Purdue to gain a

deeper understanding of the hospitality Hong Soon Kim is a doctoral student and graduate industry, with the goal of developing teaching assistant in HTM. Kim earned his mas-a hospitality infused sports business. ter’s degree in hospitality and tourism manage-

Where better to start than at a Big Ten university that has ment in 2010 from Purdue University. Kim returned to Purdue in both top-ranked sports programs and a top-rated fall 2015 to pursue a PhD. hospitality program?

Kim’s research is focused on how human resource practices Huang has been involved in a broad range of extracur- influence restaurants’ performance. He was a manager for Samsung ricular activities. He was vice president of the Graduate Everland for five years, overseeing corporate-level business plans,

Amemorable night at a Connecticut inn in 2012 led Elizabeth Dimos

Whittaker (RHIT ’99) and husband Andrew Whittaker (RHIT ’99) to leave their conventional careers in hospitality and pursue their dream of opening an upscale inn.

This new path also led them home, in a way, when they decided to locate their inn near Purdue’s West Lafayette cam­pus. The Whittaker Inn, a 15-room inn built from the ground up just five miles from campus, opened in May 2019.

“We want The Whittaker Inn to be the premier location for lodging and events in Greater Lafayette, the place where people go to celebrate the memorable moments in their lives,” Andrew says. “The skills I learned at Purdue provided a great foundation for my roles in finance, and this in turn allowed us to put together a business plan for our inn project. Without that, this venture would not be happening.”

The Whittakers spent nearly 20 years in corporate hotel management and financing on the East Coast and abroad before deciding to launch their own hos­pitality business. After much research, they determined that an inn near Purdue “checked all the boxes,” Elizabeth says.

“We wanted to create a unique place that people can’t otherwise find in this area,” says Elizabeth, “Plus, I have a lot of family ties to Purdue. My grandfather graduated with the class of 1950, and my parents met here.”

Acknowledging the underlying connec­tion between hotels and travel, the inn features destination-inspired rooms. Each reflects a different location, from Indiana and New York to India and Norway. It includes an England-inspired room as a nod to Andrew’s home coun­try, as well as a Greece-inspired room in honor of Elizabeth’s Greek heritage.

“Some of the rooms are based on places we’ve visited, and some are based on plac-

The Whittakers met while they were es we’d like to go to someday. Some of our GIVING BACK TO PURDUE

Student Association of HTM and also worked with Profes­sor Xinran Lehto to conduct a study reviewing the impacts of storytelling on destination branding. Upon graduation, Huang intends to combine hospitality and sports, improv­ing society and innovating the industry.

business strategy and capital expenditure.

Kim has taught courses in managerial accounting, and was a teach­ing assistant for the online business statistics course. He is working on his PhD dissertation and expects to graduate in summer 2020.

Finding joy, challenges in amodern-day Downton Abbey By Allison Johnson (HTM ’02)

advice and introduced me to hospitality professionals who remain close confi­dants to this day. Like a beacon in a foggy storm, I found my way to the private club sector of hospitality, which is where I have spent 17 years, since graduating.

I moved to the Washington, D.C., metro area following graduation and worked in food and beverage at the Chevy Chase Club. We serviced Washington’s elite — White House staffers, Supreme

including Certified Club Manager and Chief Club Executive.

My career choice in private clubs has been quite a contrast to the sometimes transient, high-tech, ever-changing careers of my hospitality colleagues. Recently, I went to the theater to see the “Downton Abbey” movie. While watching, it occurred to me that much of my professional experience in private clubs has been a 21st-century version of

I arrived at Purdue in fall 1998, eager for the journey ahead and rather naïve about what college and life had to offer. Rachel — my older sister, a Boilermaker and first family member to graduate from college — was three years older. She convinced

Court justices and members of Congress. the film. My team services modern-day me that Purdue was the only reasonable students in Purdue’s School of Hospitali- choices were easy because they’re based The Whittakers, already HHS donors, Society was just moving into a 24-hour aristocracy — maintaining a formality of choice for college. ty and Tourism Management. on family ties and experiences,” Elizabeth also plan on giving back to Purdue when news cycle, and our high-profile clientele service through the use of fine linens, pol-

says. “We love to travel, and we like the it comes to staffing the inn. They offer relished the opportunity to relax as ished silver and beautiful vintage sets of My parents issued a rather serious After earning his degree in hotel and idea of learning about different cultures internships and other employment and regular people without being recognized china, in the setting of a well-maintained directive that I was to graduate after catering management from the Univer­ and different places. This also allows us to training opportunities to HTM students. as someone famous. historic landmark mansion built in 1892. eight semesters and not one credit into sity of Dundee in Scotland, Andrew be experimental in terms of the food and a fifth year. I found my way to Hospi- learned of Purdue’s excellence in HTM beverage options we can have.” “Purdue prepared me to be successful in In 2006, I accepted a position as General While the detail and formality of my tality after reading a rather compelling departmental marketing brochure. Shortly after starting the first semester, I was convinced that hospitality, then RHIT, was a very good fit for my skill set

during an exchange program and my chosen career, and I appreciate that. decided to pursue his master’s degree in Purdue’s Restaurant, Hotel, Institutional and Tourism Management Program.

With a pair of two-story stone fireplaces as its centerpiece, The Whittaker Inn includes two suites, 13 standard rooms

But we didn’t get where we are on our own,” Elizabeth says. “Lots of people invested in us when we were in college,

At the time, Elizabeth was earning her bachelor’s degree in the same program, eventually graduating with honors.

in various configurations, sleek and stylish en suite bathrooms throughout, and night kitchens offering snacks and

and they continued to invest in us. We want to give current Purdue students the same feeling. We want them to know that

Manager of the Fortnightly of Chicago. career may feel foreign to other hospitality Founded in 1873, it is the country’s oldest professionals, the goals within all areas of women’s club. I will celebrate my 14th hospitality remain constant — engage the anniversary in April. Over the course audience at a high level, exceed expecta­of my career, I have earned professional tions, provide value and create raving fans

and personality. Mentors like Professor John Rousselle and Professor Richard

designations offered by the Club — all while being financially successful. Management Association of America,

Ghiselli offered their time, meaningful beverages on both floors. someone is investing in them.”

8 PURDUE UNIVERSITY | COLLEGE OF HEALTH AND HUMAN SCIENCES SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT | THE BOILERPLATE 2020 9

The culinary team prepared an extraor­dinary four-course dinner, including roasted Southeast Asian duck, Meso-American scallops and North African slow-braised beef short ribs. The dessert course was an oceanic panna cotta topped with a mango basil salad. Each course was presented by the service team and paired with a unique wine, hand-selected by the wine directors.

TWO INDUCTED INTO HTM HALL OF FAME

Over the course of the dinner, two alumni, Scott Haner (RHI ’79, MBA ’81) and Barbara Frazee (RHI ’81), were in­ducted into the Hospitality and Tourism Management Hall of Fame. Haner spent more than 20 years with YUM! Brands Inc., holding a variety of managerial and executive positions, and was the Outstanding Alumnus of the School of Consumer and Family Sciences in 2004. Frazee has spent her entire professional career at Purdue. She is the Assistant

Vice Provost for Student Life. Both inductees have contributed significantly to Purdue’s HTM program. We are extremely thankful for their constant support and commitment to the industry.

The silent auction gave guests the opportunity to leave the dinner with more than just a full stomach. This past year’s top auction packages were the Brush Creek Ranch getaway, a Boutique Nashville stay, and a Windy City Week­end. The silent auction brought in more than $16,000 and could not be possible without the support of many companies and contributors. Each year, half of the auction’s proceeds go to a charity of the board’s choice. The board is passionate about supporting food security in our local community and decided to support the Food Finders Backpack Program. This program collects and sends food home with Lafayette children in need every weekend. The other half of the silent auction proceeds went to the HTM Society’s Keystone Grant endowment

fund. Once fully funded, this endowment will help HTM students and facilities.

STUDENTS HONORED

Black Tie Dinner awards were presented to Alex Crick (culinary), Claire Seifert (service), Ziyang Long (service) and Amy Bitzer (overall volunteer). The Black Tie Dinner Volunteer Grant funds these awards, which are given to outstanding student volunteers, as nominated by the advisory board. These students showed dedication, leadership and exceeded volunteer expectations. Their passion for this organization and their ability to inspire others were noteworthy.

Each year, students strive to create a unique and unforgettable event that exhibits the dedication and capabilities of the future leaders of our industry. The 21st dinner was an unforgettable beginning of a new Black Tie era. The 22nd Black Tie dinner will take place on March 28, 2020.

On April 6, 2019, a new decade of Hos­pitality and Tourism Management’s

Black Tie Dinner began. At the 21st din­ner, attendees enjoyed great food and

service beyond compare, all created and executed by student volunteers. As guests arrived, they were greeted

by the hostess team and led into the ballroom for

cocktails. A photo booth was available for those

who wanted a take-home memory of the evening.

The Purdue Memorial Union ballroom’s tables were decorated in mauve linens, with pops of sage. These made a beautiful base for the copper centerpieces designed by the Black Tie Dinner board members, in collaboration with the Bechtel Innovation Design Center on campus. Eucalyptus and purple chrysanthemums accentuated the color palette, and lush arrangements transformed the space with a fresh and spring-like feel.

SCHO

OL U

PDAT

ES

Black Tie Dinner

By Claire Seifert (HTM ’20)

NEW DECADE BEGINS FOR

SCHO

OL U

PDAT

ES

10 PURDUE UNIVERSITY | COLLEGE OF HEALTH AND HUMAN SCIENCES SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT | THE BOILERPLATE 2020 11

SCHO

OL U

PDAT

ES

SCHO

OL U

PDAT

ES

Sieber joins HTM as ClinicalProfessional Instructor,Chef Instructor CAREER HIGHLIGHTS INCLUDE SERVING AS CHEF AT CHEECA LODGE

HTM welcomes Byrdas Assistant Professor

Sieber’s passion creating delicious

recipes, which are sustainable and vegetable-

forward, and teaching students about cooking and kitchen operations are her main focus

at Purdue.

Chef Dawn Sieber joined Purdue’s School of Hospitality and Tourism

Management in 2018 as a Clinical Pro­fessional Instructor and Chef Instructor.

Sieber’s career journey was inspired by her mother, after a grade school home-cooking project led to her lifelong dream of becoming a chef. She worked various front-of-house positions in restaurants, while earning a bachelor’s degree in psychology at the University of Miami (Florida). She began cross-train­ing in kitchens in back-of-house positions, earning dual culinary degrees with honors at Baltimore’s International Culinary Arts Institute in 1987. This led to an opportunity to create her first restaurant venture in Baltimore, where she shopped at the markets for fresh foods that she incorporated in unique nightly menus.

Some of Sieber’s career highlights include opening the famed Cheeca Lodge as Executive Chef on the Florida Key of Islamorada; being identified as a Distinguished Visiting Chef by Johnson and Wales University; showcasing her sustainable cuisine at Raffles Hotel in Singapore; and being recognized as one of the rising stars of the millennium at the 1999 James Beard Awards. There she served her signature stone crab cakes, with red pepper remoulade and malanga chips, to 3,000 guests.

COOKING FOR JULIA CHILD

In 1992, Sieber served Julia Child local dolphin (with lemon-caper brown but­ter) and was chosen by Child as one of 10 chefs to cook her 80th birthday dinner at Boston’s Copley Plaza in 1993.

Sieber then returned to Islamorada and rebuilt and reinvented two historical restaurants. In 2007, she became a full-time Culinary Chef Instructor for the Art Institutes in Jacksonville. This fueled her interest in teaching the next generation of culinary students. In 2012, she earned her master of arts in post-secondary and higher education.

Early influencers and friends who helped Sieber’s culinary career include Jacques Pepin, Joachim Splichal and Norman Van Aken.

Sieber’s passion creating delicious recipes, which are sustainable and veg­etable-forward, and teaching students about cooking and kitchen operations are her main focus at Purdue. She looks forward to collaborating on projects with students and faculty. In her spare time, she enjoys traveling the world with her daughter, Zoe.

PURDUE UNIVERSITY | COLLEGE OF HEALTH AND HUMAN SCIENCES

Byrd’s research area

is concentrated on consumer

health and well-being issues

related to food consumed in

restaurants and on-site

foodservices.

In fall 2019, the Purdue School of Hospitality and Tourism Manage­

ment welcomed Karen Byrd as a new Assistant Professor. Byrd completed her PhD in HTM in May 2017. She also holds an MBA from Xavier University and a Bachelor of Arts in dietetics from Ball State University. She is a Registered Dietitian Nutritionist, a ServSafe® Cer­tified Instructor and Registered Proctor, a ManageFirst® Approved Instructor and Proctor, and has a certification as a Project Management Professional.®

Byrd has 25 years of industry experience, primarily in health care and senior living. Most recently, she was the Senior Director of Food and Nutrition Services for Kindred Healthcare, a national, multifacility hospital and skilled nursing center organization. She was responsible for strategic planning and oversight of the foodservice and medical nutrition therapy for more than 200 facilities, quality improvement, menu development, and contract negotiation and execution for a $45 million-plus foodservice supply budget.

Her research area is concentrated on consumer health and well-being issues related to food consumed in restaurants and on-site foodservices (i.e., health care, senior living, school and athlete dining). She focuses on nutrition and food safety related to consumer behavior, menu

planning, and food preparation. Approx­imately 50% of the U.S. consumer food dollar is spent in food-away-from-home dining locations. This eating behavior, coupled with the chronic health prob­lems and foodborne illnesses among U.S. citizens, has meant a greater regulatory focus at the local and federal levels on nutrition and food safety in the foodser­vice sector.

Byrd looks forward to partnering with hospitality organizations to develop and test strategies that improve the lives of their customers, as well as empower the hospitality industry to advocate for or against nutrition and food safety regulatory initiatives based on evidence of effectiveness.

A native Hoosier, from Winchester, In­diana, she is married to William Hardin and has a stepdaughter, Alexis.

SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT | THE BOILERPLATE 2020 13 12

15

SCHO

OL U

PDAT

ES

AWAR

DS &

HON

ORS

TRUSTEES APPROVE

REALIGNMENT FOR HHS

U N D E R R E O R G A N I Z AT I O N , C S R N O W A D I V I S I O N O F H T M

TRUSTEES APPROVE

REALIGNMENT FOR HHS

By Matthew Oates, Purdue News Service

Purdue University’s Board of Trustees on June 14, 2019, approved a realignment in the College of Health and Human Sciences.

The Department of Consumer Science will now become the Division of Consumer Science within the School of Hospitality and Tourism Management. HHS will continue to have six departments and three schools.

“We are proposing these changes to serve our students even better by bringing the right faculty experts together to help these programs thrive and flourish,” says Marion K. Under­wood, Dean of the College of Health and Human Sciences. “This realignment will provide great teaching, research resources and experiences for our students in Public Health, Consumer Science, and Hospitality and Tourism Management.”

HTM, CSR ALREADY WORKING TOGETHER

Richard Ghiselli, Professor and Head of the School of Hospitali­ty and Tourism Management, says Consumer Science and HTM have been working together on certain departmental activities over the years. Also, HTM students take some consumer science and retailing classes, and vice versa.

“This realignment is perhaps expected as there are many curric­ular and research commonalities. In many instances there are economies of scale that will allow students in Consumer Science to have more faculty support and resources. The realignment raises the quality and visibility of CSR majors as well as offers HTM students greater opportunities,” Ghiselli says.

The College of Health and Human Sciences was formally launched on July 1, 2010, as a realignment of several disciplines and schools at Purdue. The Public Health Graduate Program, which was recently accredited by the Council on Education for Public Health, was added in 2014.

In addition to Public Health, the College of Health and Human Sciences is home to the departments of Psychological Sciences; Human Development and Family Studies; Health and Kinesiol­ogy; Nutrition Science; Speech, Language, and Hearing Scienc­es; and the schools of Nursing, Health Sciences, and Hospitality and Tourism Management.

than the valuable education I received. It represents a series of promises I made to myself and kept, for the first time in a very long time.”

The class of 2019 includes students from across the United States, from Hawaii to Florida, from Wisconsin to Texas. They include managers from aviation, lodging, foodservice and the meetings sector. The course, designed for working profession­als, includes entrepreneurs, directors and managers.

“It has been a real privilege to work with these students. We welcome them to the ranks of HTM Boilermaker alumni,” says Jonathon Day, Associate Professor and Director of Graduate Programs.

“Commencement was an amazing experience, and I highly recommend it to anyone who par­ticipates in the online degree program.”

–Kay Miller

CONTINUED FROM COVER

Inaugural class of online master’s students graduates

PURDUE UNIVERSITY | COLLEGE OF HEALTH AND HUMAN SCIENCES

Jang, Kim receive Best Paper Award HEEWON KIM, a Hospitality and Tourism Management PhD student, and Professor SOOCHEONG (SHAWN) JANG received one of three Best Paper Awards at the 2019 APacCHRIE and EuroCHRIE Joint Conference May 22-25 at Hong Kong SAR, China.

According to the conference organiza­tion committee, this year’s conference was the largest in terms of attendees (more than 750 from 42 countries) and the number of papers submitted (more than 500) among hospitality/tourism conferences. Out of the three Best Paper Awards, Kim and Jang received the first runner-up Paper Award.

Their paper was titled “Do Status Dis­crepancy and Socioeconomic Immobility Really Drive Compensatory Consump­tion?” It has long been recognized that consumption in the hospitality and tour­ism industry provides emotional benefits for consumers. In fact, some hospitality and tourism consumption experiences even provide a “therapeutic” level of

benefits. The paper explored whether consumers’ pessimistic self-evaluations of their social status could lead people to engage in consumption such as dining out or leisure activities.

Kim and Jang focused on capturing millennials’ behaviors. Recent hiring and housing trends in major cities have been depicted in the media as particularly daunting and brutal for millennials. Even those with college degrees have difficulty paying rent. This study investigated whether depressing self-judgments tied to larger societal issues have an impact on consumption in the hospitality and tourism industry, and tested for differences between millenni­als and older generations.

The term “status discrepancy” was used to describe the discrepancy between a person’s current and desired socioeco­nomic status. This study confirmed that the joint effect of status discrepancy and socioeconomic immobility was statistically significant — people take

both current and future judgments about their social status into account in hos­pitality and tourism consumption. This study also found that millennials are more sensitive, specifically to mobility information, than older generations. According to Kim and Jang, this study filled a gap in the academic literature on impulsive consumption and generational differences by providing evidence from the hospitality and tourism industry.

Professor Shawn Jang (left) and PhD student Heewon Kim

SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT | THE BOILERPLATE 2020 14

AWAR

DS &

HON

ORS

AWAR

DS &

HON

ORS

-

-

-

Singh, Nicely receive Best PosterAward at CHRIE Conference By Shweta Singh and Annmarie Nicely

Doctoral student SHWETA SINGH and Associate Professor ANNMARIE NICELY, both of the School of Hos­pitality and Tourism Management, received the Best Poster Award in March at the 2019 Central Council on Hotel, Restaurant, and Institutional Education (CHRIE) Conference in Indianapolis.

The poster, titled “Trader Harassment Intensity, Visitor Beliefs and Loyalty Intentions: Evidence From India,” exam­ined the link between trader harassment intensity and visitors’ loyalty intention toward India, and the moderating role certain beliefs may play.

While many forms of visitor harassment exist in India, the focus of this study was on the harassment of visitors by

local microtraders like local tour guides, rickshaw drivers, photographers and souvenir vendors. The study is expected to identify factors that, if focused on by tourism leaders, may minimize the negative effect of the phenomenon in the destination. Visitor harassment is a global problem that affects countries in all continents, except Antarctica.

In September 2019, Singh and Nicely won another Best Poster Award at the International Society of Travel and Tourism Educators Conference aboard the Golden Princess cruise to Alaska. The poster’s title was “Visitors’ Beliefs About Harassment as Moderator of the Effect of Harassment Intensity on Their Loyalty Intentions.”

Zhang, Cai receive EmeraldLiterati Award for Excellence YUNZI (YAAYAA) ZHANG, a PhD alumna of the School of Hospitality and Tourism Management, and Professor LIPING CAI received an Emerald Literati Award for Excellence from Emerald Publishing.

Their manuscript, “Quality Experiences of China’s Family Tourists in the United States,” published in the book series “Bridging Tourism Theory and Prac­tice,” was selected by Emerald’s editorial team as an Outstanding Author Contri­bution in the Emerald Literati Awards. “It is one of the most exceptional pieces of work the team has seen throughout 2018,” the Literati team says.

As part of a larger research project on emerging markets undertaken in the school’s Tourism and Hospitality Research Center, the study by Zhang and Cai examined how multigenerational family tourists from China experience and interpret the United States as a destination. They found that traditional Chinese values assist family members to construct quality experiences. Different generations fulfill their respective functions with pleasure and respon­sibility along the dimensions of social agreement, ability to travel and active, intellectual, passive needs.

PURDUE UNIVERSITY | COLLEGE OF HEALTH AND HUMAN SCIENCES

FOUR FROM PURDUE

WINWIN Best Paper

Shweta Singh

Award at ICHRIE

Purdue HTM professors CHUN-HUNG (HUGO) TANG and SUSAN GORDON, along with MAKARAND MODY (HTM ’13), who is an assistant professor atAnnmarie Nicely Boston University, and CHRIS­TOPHER GAULKE, HTM PhD candidate, received the Journal of Hospitality & Tourism Education’s Best Paper Award for their article at the annual International Con ference of the Council of Hotel, Restaurant and Institutional Educa tion (ICHRIE) in New Orleans.

Titled “Examining the Personal and Institutional Determinants of Research Productivity in Hospital­ity and Tourism Management,” the study examined the elements that impact quantity and quality of the research productivity of hospitality and tourism management faculty in U.S. institutions.

The study found that institutional determinants play a larger role, indicating the need for adminis trators to strive for a culture that is supportive of, and an infrastructure that is conducive to, their faculty’s research success. The findings can be used to guide the evaluation, hir­ing and development of researchers in the knowledge-based industry of education.

Yunzi Zhang

Day receives BruceLazarus UndergraduateTeaching Award

JONATHON DAY, Associate Professor in the School of Hospitality and Tourism Management, received the 2019 Bruce Lazarus Undergraduate Teaching Award.

Day, who also serves as Director of Graduate Programs, teaches undergraduates in both HTM 37000, Sustainable Tourism and Responsible Travel and HTM 46200, Advanced Event and Meeting Management. Over the last 10 years, he has taught several undergraduate management and tourism courses.

Day’s teaching philosophy is based on the belief that knowledge is “actionable information.” His classes ensure that students learn the theoretical concepts, but are challenged to think about how the concepts can be applied. “It is important to make these ideas ‘real’ and show how they are used in tourism,” says Day.

Practical exercises and discussions about the application of theory in practice are hallmarks of his classes. Additionally, Day regularly brings leading practitioners to the class through videoconferences. “Experts from around the world sharing their experiences bring ideas to life and inspire action,” says Day.

Day’s commitment to creating significant learning experiences goes beyond the classroom. In 2020, he will lead a study abroad to Nepal, looking at sustainable tourism in villages in the foothills of Mount Everest.

Day also is a member of the executive committee of the Tourism Educators Futures Initiative, a group committed to promoting values-based, experiential learning experiences in tourism curriculum across the globe.

“It is important to make these ideas ‘real’ and show how they are used in tourism.”

– JONATHON DAY

SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT | THE BOILERPLATE 2020 17 16

-

-

-

INTE

RNAT

IONA

L EX

PERI

ENCE

S

INTE

RNAT

IONA

L EX

PERI

ENCE

S

OPTIMIZING EXPERIENTIAL LEARNING

Costa Rica, Thailanddestinations for new studyabroad programs It was another year of successful study abroad programs in 2018-19. There were

two new programs to Costa Rica and Thailand, led by Howard Adler, C.B. Smith Professor of Hotel Management.

The Thailand trip over winter break provided a wonderful introduction to Thai cul­ture. The Thai people's sense of hospitality and history is unique. The students spent five days in the Bangkok area, exploring the temples, the ancient city of Ayuthaya and a floating market, while also celebrating New Year’s there. Next stop was Phuket, where the students took a cooking class and visited an elephant sanctuary to learn how the world can better protect these beautiful animals. The last two days were reserved for two boat trips, but when a tropical storm came through, plans had to be modified.

Over spring break 2019, HTM students visited Costa Rica. After spending two days in the vicinity of San Jose and touring a volcano, the students traveled to Monteverde, which is in the cloud forest. Here they studied sustainability and learned about maintaining a balance between tourism and ecology. The group then traveled to one of the premier destinations in the country, Manual Antonio. Located on the Pacific coast, students developed an understanding of the national park where Manual Antonio is located. It is home to numerous species native to Costa Rica, such as the sloth.

PURDUE UNIVERSITY | COLLEGE OF HEALTH AND HUMAN SCIENCES

Study abroadin birthplaceof Confucius By Preston Weis

“Blaine Tanaki and I can recall the day we left for our six-month internship in China. On the airplane, we looked at each other and asked, ‘What are we getting ourselves into?’ Being from the conservative culture of the Midwest and Blaine being from a very relaxed Ha­waiian culture, we knew this was going to be an experience unlike any we had ever had before. We were placed in the Shangri-La Hotel in the city of Qufu, a small city with just over 500,000 people.

“As expected, this was a once-in-a-lifetime opportunity!”

OPPORTUNITIES ABROAD

EVENT PROVIDES STUDENTS WITH INFORMATION ABOUT INTERNATIONAL WORK EXPERIENCE

By Annmarie Nicely, Associate Professor, Co-Chair

HTM’s Global Work Experience Program

Fall 2018 saw the launch of Global Work Experience Program, a new initiative in the School of Hospitality and Tourism Management.

The program helps all HTM and Consumer Sciences students take full advantage of experiential learning and work-related prospects abroad.

The first Global Work Experience seminar was held in fall 2019. Students were provided with information that will help them access opportunities and succeed in careers abroad. Immigration details for those wishing to work in the United States were shared with international students. Time was planned for international students to network among themselves and for domestic students with global intentions to socialize with international students in our programs. Students also were introduced to important considerations when thinking of careers abroad.

Information on internship opportunities abroad can be found on the HTM Career Center website, purdue.edu/hhs/htm/undergraduate/career_ center/. The next seminar will be held during the fall 2020 semester.

SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT | THE BOILERPLATE 2020 19 18

-

RESE

ARCH

RESE

ARCH

Safeguarding consumers

RESEARCH ADDRESSES NEED FOR WELLNESS-CENTERED TOURISM

By Xinran Lehto

In today’s technology-driven configura­tion of work and life systems, wellness

imbalances underscore the need for time away from sources of stress in the workplace, school and other scenarios. Increasingly, consumers are turning to vacation travel for health and wellness enhancement. Professor Xinran Lehto, along with Mark Lehto, a professor in Purdue’s School of Industrial Engineering, recently co-authored a research paper addressing the need for a wellness-centered tourism design approach.

Drawing from environmental psychology and industrial engineering perspectives, our study revisits tourism as a personal health and wellness resource, and dis­cusses opportunities for businesses to better leverage design factors in delivering, communicating and sustaining health and wellness benefits of tourism. This research proposes a traveler wellness-centered design framework and highlights the important role of tourism and hospitality providers in safeguarding human health and wellness.

This research also invites conversations on how to enhance the wellness benefits of tourism offerings and the social responsi­bilities endowed within our industry. Tech­nologies afford us so many possibilities to improve business efficiency, but how do we align these possibilities with the end goal of taking care of consumer and community

well-being? A major takeaway from our research is that the tourism and hospitality industry should carefully evaluate how increasingly automated processes and services impact traveler and destination community well-being outcomes.

ECOLOGICAL MODEL

We propose that a tourism and hospitality wellness orientation needs to be under­stood from an ecological view. A core con­cept of an ecological model is that wellness enrichment behavior has multiple levels of influences, often including intrapersonal (biological, psychological), interpersonal (social, cultural), business organizational, community, physical, environmental and policy. It is hoped that our work stimulates further conceptual conversations and empirical research toward building a comprehensive framework for guiding our understanding of the multiple and inter­acting determinants that tourism providers can take into consideration when designing experiences and products.

Consumers live in the age of acceleration, thanks to digital and other technological advances. When someone first gets on a roller-coaster ride, it is thrilling. But if your life runs continuously at a roller-coaster speed, you crave a pause button. The experiences and services we provide essentially can serve as the pause button that consumers desire. Healthy behaviors can be maximized when the destination and hospitality service systems support healthful choices, and travelers are motivated, educated and nudged to make those choices. Achieving this goal requires a commitment to enhancing wellness at the level of the individual traveler as well as interventions by destinations and businesses to achieve optimal health and wellness outcomes.

PURDUE UNIVERSITY | COLLEGE OF HEALTH AND HUMAN SCIENCES

150th anniversaryedition of Research Colloquium

EVENT FEATURES DIVERSITY, INCLUSION

By Liping Cai

Organized by the Purdue Tourism and Hospitality Research Center, the HTM Research Colloquium Series

on Tourism, Health and Quality of Life extends the 150th Anniversary Making Lives Better Edition to its fifth year.

In addition to the school’s faculty and graduate students, guest speakers from other universities and countries were invited to share their latest research findings on the colloquium theme. Professor Siti Aquilah Jahari, of Sunway University in Malaysia, made a presentation on Tourists’ Decision-Making and Constraints Negotiation Theory. Her study examined the underlying psychological process of tourists’ decision-making and the genuine struggles and contemplation experienced by tourists in their pursuit to maintain their culture and travel needs.

Innovative Destination Management was the focus of a workshop jointly conducted by Professor Billy Bai, PhD alumnus and Associate Dean of University of Nevada Las Vegas’ College of Hospitality, and Professor Hongmei Zhang, former HTM visiting scholar and Dean of Shanghai Normal University’s College of Tourism. They discussed Las Vegas and Shanghai as cases to illustrate how popular destinations can apply innovative management strategies and tools to achieve sustainable tourism development.

Other speakers in the 150th edition included Professor Xinran Lehto on Scholarship and Research Theme Devel­opment; PhD student Crystal Shi and Assistant Professor Susan Gordon on “Relationship among Workaholism, Well-being and Career Success; and PhD student Jianan (Julia) Zhang and Professor Liping Cai on Tourism Diversi­ty and Inclusion in U.S. Urban Destinations.

The research colloquium series is chaired by Cai, who is also Director of the Purdue Tourism and Hospitality Research Center, with the 150th edition coordinated by Julia Zhang.

Arthur AveryFoodservice Research Laboratory It has been a busy year for the Avery Foodservice Research Laboratory. Faculty and students have studied topics including food safety and restaurant operations.

Doctoral student EUNSOL HER has conducted several studies that examine the preferences of solo diners. Her goal is to develop a scale that measures restaurant characteristics and compares them with the preferences of consumers who dine alone. She is working to identify the unique issues faced by solo diners, as well as the steps that a restaurant operator can take to make the solo dining experience more pleasant. Since solo dining is a growing trend, adapting to their needs helps restaurant operators stay current.

Other studies in the initial stages include the examination of healthy eating in restaurants and the safety of home meal kits. Doctoral student MONICA DIAZ-BELTRAN is studying active and passive approaches that restaurants can use to encourage healthy eating. She is assessing how healthy eating is encouraged in restaurants, as well as the influence of factors such as promotions, menu descriptions and labeling. Once these key environmental factors are iden tified, she will develop and test an instrument that measures them across a wide variety of restaurants.

NITJAREE MANEERAT, also a doctoral student, is explor­ing the growing trend of home meal kits and how food and cooking skills impact willingness to purchase them. Her first study will assess consumers’ attitudes toward home meal kits. Her second study will document temperature variations that occur within the kits while in transit and before being prepared for consumption.

SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT | THE BOILERPLATE 2020 21 20

-

RESE

ARCH

2019 COHEN AWARD:

Do words matter? By Carl Behnke

RESE

ARCH

GROWING HTM’S GARDEN INTO THE FUTURE

POTENTIAL PRODUCTION INCREASED, ORGANIC HEIRLOOM SEEDLINGS SOURCED

By Chef Dawn Sieber

In 2013, the School of Hospitality and Tourism Management started a

small vegetable and herb garden with Purdue’s Physical Facilities and Grounds Department — and a grant from the Arnold I. Cohen Faculty Development Endowment.

Since 2016, HTM has collaborated with the students and teachers at the Ben and Maxine Miller Child Development Laboratory, including spring planting, weekly gardening, and harvesting. In 2019, assessments were made with Chris Adair, from the Purdue Student Farm (PSF), and Nathan Liberty, a Purdue agriculture student, to increase the collaboration. Updates to the garden in 2019 included a review of gardening space to increase potential production, increased plantings across seasons, and recycled herb pots to frame the edge of the garden. In addition, organic heirloom seedlings were sourced, and seeds from the heirloom produce were harvested for future plantings.

MORE BOILER BISTRO RECIPES FEATURE GARDEN PRODUCE

A current trend in restaurants is to offer more dining choices using freshly prepared vegetables. In light of this, recipes were developed utilizing produce grown at Marriott Hall and PSF during the 2019 summer and fall seasons. The menu for Boiler Bistro, the HTM student-run café, was updated, and new and interesting options and cooking techniques, featuring more vegetable-for­ward choices, were added. Some of the new, healthy choices included garbanzo, grains and herb salad; pesto caprese salad, local cheese and charcuterie with house-made pickles; and the popular Indiana salad, featuring HTM and PSF garden hand-rubbed kale.

Moving forward, more recipes utilizing locally grown and sourced produce will be incorporated in HTM’s food outlets, including a vegetable stir-fry wok station. Variety will be added with the choice of broth and noodles and/or rice, and an add-on option of locally sourced protein

FOR MORE INFORMATION:

extension.purdue.edu/article/35575

westlafayette.in.gov/topic/index.php?topicid=12&structureid=19

PURDUE UNIVERSITY | COLLEGE OF HEALTH AND HUMAN SCIENCES

from Fischer Farms, a Purdue alumni family-owned and operated business. Fu­ture plans for the HTM garden include a variety of cooking demonstrations across campus, using hyperlocal produce.

FOUR-YEAR PLAN FOR GARDEN

As part of the increased collaborative efforts, Liberty focused on HTM’s garden for his capstone project. One of his ob­jectives was to identify future agriculture students to work with Sieber to increase plantings and make improvements to the current space. He also developed a four-year plan for the garden.

“The project is a collaboration between four units: the School of Hospitality and Tourism Management, the Purdue

Student Farm, the on-campus early childhood program, and the ACE Food Pantry,” Liberty says. “Among the goals in the early childhood program are to teach the children about food, how to grow food, how to prepare food, and to examine food insecurity issues.”

HTM incorporates the food in the Boiler Bistro, and in catering events at West­wood. The PSF staff weeds the garden, waters on weekends and provides maintenance. The overall goal is to create a small, free-flowing agriculture system that has four main sections of crops, a flower section and an herb section.

Thanks to Liberty, Adair and Elizabeth Schlesinger-Devlin, Early Childhood Program Director in the Department of Human Development and Family Studies, and her students and teachers for their contributions to this article, and for spearheading the efforts to increase viability and collaboration with HTM’s garden project.

Efficiency is one of the keys to a profitable restaurant operation.

Some operators may reconfigure dining rooms or change seating arrangements in order to maximize capacity. Others may seek out new vendors or change recipes to reduce plate costs. These are valid approaches to improving operational efficiency and financial performance; however, they require significant effort and cost. Rewrit­ing a menu, on the other hand, is relatively inexpensive. Moreover, the menu is a restaurant’s primary marketing tool, a subtle means of guiding customers to profitable and popular dishes, leading to satisfac­tion for customers and operators.

There are many ways to “word-smith” a menu, such as using flowery prose, including words from foreign languages, or using words that evoke “grandma’s cooking.” What is the best way to describe a dish? Although there is a significant body of research focusing on menu layout, there is much less that exam­ines the influence that the wording of a menu description has on guests’ menu choices. Graduate students Yunmei Bai and Sangwon Jung are working with Professor Carl Behnke to examine the role that words and word choices play in the writing of menu descriptions.

Part one of the study is completed and was accepted for presentation at the 25th annual graduate student research conference in January. This involved the development of a database of more than 3,000 words, along with their frequency of use. These words were derived from menus posted on the internet and were categorized according to their

nature and use. Results identified words related to “fresh” and “home­made” as the most frequently used words in the affective category. The descriptive category found “sweet,” “light,” “signature” and “French” as the most common words. A sub­category titled sensory featured the words “crispy,” “spicy” and “flavor.” Identifying and categorizing words used in menu descriptions allows us to quantify current industry practices.

The next step of this study is underway and examines consumer word preferences. The top words derived from part one will be used in multiple variations of the same menu item description. Consumers will identify the descriptions that resonate the most with them and the most and least attractive words they encounter on menus. This two-part approach allows us to compare and contrast industry practices with consumer preferences, offering practical information for restau­rant operators who are writing or rewriting menus.

This study was made possible through the support of the Arnold I. Cohen Faculty Development Endowment.

SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT | THE BOILERPLATE 2020 23 22

homemade

lightsweet

sign

atu

re

Honor Roll Donors SPECIAL THANKS TO OUR SUPPORTERS WHO CONTRIBUTED IN 2019

$0-$99 Mr. and Mrs. Michael J. Abbott Mr. Anthony J. Bailey Mr. and Mrs. Thomas Bassett Dr. Carl A. Behnke Ms. Denise M. Buhrmester Dr. and Mrs. James R. Castor Mr. Anthony P. Cawdron Mr. Mark A. Comte Mr. Joseph L. David Mr. and Mrs. Joseph L. David, in honor of

Ms. Ashley Elizabeth David Mr. and Mrs. Casey M. Dexter Ms. Beth A. Dilley Ms. Mariah K. Duncan Ms. Lisa Diane Eylens Ms. Raquel Fabian Mrs. Jane R. Frick Mr. Todd A. Froehle Ms. Lele Gao Mrs. Laurel A. Garrett Mr. Steven D. Gerdt Ms. Mary A. George Lisa Glickstein Ms. Patricia Beatriz Gonzalez Dr. Susan Elizabeth Gordon Mr. Derek C. Herrmann Mrs. Gail G. Hettinger Mr. J. Eric Johnson Mr. Kevin D. Kelleher Ms. Rebecca N. Keutzer Mr. Jeffrey J. Klonowski Ms. Christine M. Kruger Ms. Deborah W. Lee Ms. Jennifer C. Mansfield Mr. Peter McAdams Mr. Paul H Mehling Mr. and Mrs. C. Thomas Morgan Ms. Sheryl M. Oilar Mrs. Amy Elizabeth Posavac-Osborne Ms. Maria D. Poynter Ms. Kimberly A. Raab Ms. Andrea L. Rakoczy Ms. Therese Riehle Mrs. Nicole Marie Slifer Mr. and Mrs. Randall J. Sparrow Mr. and Mrs. Michael K. Spears Mr. James W. Strickland Mr. Patrick A. Sullivan Ms. Rachel C. Tennyson Mr. James E. Timmons Ms. Marlene M. Tran Mrs. Veronica A. Vaclavik Mr. and Mrs. John R. Zangas Cooper’s Hawk Winery and

Restaurant Inc.

$100-$999 Mr. and Mrs. Richard W. Anderson Mr. and Mrs. Dirk Bengel Mr. and Mrs. A. Douglas Bennett Mr. and Mrs. Jim Boland Mrs. Helen Cleon S. Bowers Mr. Bryan John Braun Mr. and Mrs. Eric A. Braun Mr. Christopher John Brewer Mrs. Janet Buhrmester Ms. A. Katherine Chisholm Mr. Mark David Mathew and

Ms. Peg Conley Ms. Heidi A. Connors Mr. and Mrs. John L. Cooke Mrs. Cora D. Cramer Mr. and Mrs. Alex Crubaugh and

Ms. Kelli Lynn Crubaugh Sio Mr. and Mrs. Malcolm Scott DeKryger Mrs. Jerlyn S. Demarest Mr. and Mrs. Paul W. Dovey Mr. Andrew T. Dybel Mrs. Roberta S. Eby Mr. Steven M. Elinson Mrs. Judith J. Field Mr. Tomothy P. Forsythe and Dr. Yu-Chin Hsieh Mr. and Mrs. Christopher L. Frazee Mrs. Dorothy Gordon Dr. Judith L. Hack Mrs. Alice M. Hall Mrs. Marilyn M. Hall Mr. and Mrs. James P. Hansen Mrs. Heidi Schaffer Henderson Mr. Mark C. Hieb Mr. and Mrs. John W. Hostetler Mr. Michael A. Hrach Mr. James W. Huether Mr. Ryan C. Jones and Ms. Marjorie C. Jones Dr. Jane and Mr. James Link Mr. and Mrs. Stephen W. Marmon Ms. Julia R. Mastrangeli Mr. James William McLaughlin Mr. Praveen Nattam Dr. Nancy and Mr. Dennis Noak Mr. and Mrs. Thomas Oksanen Mr. Timothy E. Oprisu Ms. Marianne Mitten Owen Mr. and Mrs. Thomas M. Puntel Mr. and Mrs. Stephen Schwering Mr. Joshua T. Seidell Mr. Peter J. Shuey Mr. Jerry and Dr. Sandra Siefers Mrs. Jean LeMay Silarski Mr. Shane and Dr. Stacey Smith Dr. Lawrence D. Stalcup Mr. and Mrs. John E. Vajner Mrs. Karen Cormican Walker Mr. and Mrs. Stephen P. Wanders

PURDUE UNIVERSITY | COLLEGE OF HEALTH AND HUMAN SCIENCES

Mrs. Sarah J. Wisthuff, in memory of Mr. Scott Daniel Wisthuff

Ms. Qianwen Zheng Conrad Hotel Indianapolis Cunningham Restaurant Group East End Hospitality LLC French Lick Resort Fulcrum Hospitality LLC Inn at Fontanel Lettuce Entertain You Marriott Gateway Odyssey St. Elmo’s Steak House Sun King Brewery Thunderdome Restaurant Group

$1,000-$4,999 Dr. and Mrs. Richard F. Ghiselli Mr. and Mrs. Scott R. Haner Ms. Judith A. Kakuk Ms. Kathleen L. Sims Ms. Sandra B. Sydnor Mr. Phil Weintraub J.W. Marriott Nashville Marriott International

$5,000-$9,999 Mr. and Mrs. R. William Edmundson Ms. Marilyn K. Sommers Arni’s Charity Classic Highgate White Lodging Services Corp.

$10,000-$99,999 Mr. and Mrs. Russell C. Bond III Dr. and Mrs. Timothy J. Ng Dr. Marion K. Underwood and Mr. Andrew Liles J. Willard and Alice S. Marriott Foundation

$100,000+ Nanjing Institute of Tourism and Hospitality

Alumni Updates

1980 MARY TANKE Ernest R. Graham Distinguished Professor Florida International University Miami, Florida tankem@fiu.edu

1981 JAMES HOWARD LIFTON Partner Zaftigs Natick, Massachusetts Jlifton852@gmail.com

1985 GARRY W. NELSON Golf Professional Pleasant Run Golf Course Indianapolis, Indiana Gwnpur85@Icloud.com

1991 RANDY PRITCHARD Senior Vice President, Marketing Roche Diagnostics Indianapolis, Indiana Randy.pritchard@roche.com

2005 ROBERT GOODPASTER Owner Best Friends Coffee & Bagels Brownsburg, Indiana bfcoffeebagels@gmail.com

2008 EMILY COLE-RABEL Heritage Resorts Sales Manager Albuquerque, New Mexico emilycolerabel@gmail.com

AMY PROCHASKA-ZITKOVIC Manager, Corporate Events and Tradeshows ADT

2010 NICHOLAS KELLEY General Manager Hyatt Place Baltimore Inner Harbor Baltimore, Maryland Nick.kelley@hyatt.com

STEPHANIE PORTREY Operations Specialist Hospitality Specialists Inc. (H.S.I.) Grand Rapids, Michigan sportrey@hospec.com

2011 ASHLEY CRICK Charlotte, North Carolina Acrick17@gmail.com

NICK LE Brookfield Properties Retail Network Engineer Chicago Lenick22@gmail.com

2013 ANDREW SAVITSKY Deloitte Senior Consultant, Customer & Marketing Strategy Chicago, Illinois

2014 CARMEN GALVIN Front Desk Reception Shangri-La Hotel Sydney, Australia Carmen.herin@hotmail.com

2015 CHELSEA GATHERS Environmental Services Operations Coordinator Advocate Aurora Health Downers Grove, Illinois chelsea.gathers@advocatehealth.com

MORGAN LAMB Catering Sales/Events Manager McCormick Place Chicago, Illinois mlamb@mccormickplace.com

2016 HANNAH PIESTER Hyatt Hotels Corporation In the Know Concierge Chicago, Illinois hannahpiester@outlook.com

2017 EMILY BEDFORD Client Associate Merrill Lynch Lake Forest, Illinois

2018 EMILY SANDERS Assistant Front Office Manager Hyatt Hotels – Grand Hyatt Seattle Seattle, Washington Emily.sanders@hyatt.com

SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT | THE BOILERPLATE 2020 25 24

PurdueTeamStore.com

HTM Strategic Alliance Council STEVE ANGEL Founding Principal Fulcrum Hospitality LLC Westfield, New Jersey

STEVE BAUMAN Vice President, Global Learning Deployment (retired) Marriott International Woodbridge, Virginia

ROY BEAUMONT Area Director, Eastern Region, Marriott Select Brands Marriott International Bethesda, Maryland

TRAVIS CARPENTER President Jack Stack Barbeque Overland Park, Kansas

BRAD COHEN Executive Vice President and Co-Owner Arni’s Inc. Lafayette, Indiana

JAMES DORA JR. President/CEO General Hotels Corp. Indianapolis, Indiana

RICHARD EISENBARTH President/CEO Cini-Little International Inc. Fort Lauderdale, Florida

LISA EYLENS Eylens Group LLC Gary, Indiana

BARBARA FRAZEE Assistant Vice Provost for Student Life Purdue University West Lafayette, Indiana

RICHARD GHISELLI Professor and Department Head School of Hospitality and Tourism Management Purdue University West Lafayette, Indiana

BRUCE GROSBETY Task Force and Asset Manager BMG Hospitality Services Boston, Massachusetts

LORI HALTERMAN Senior Sales Manager The Ritz-Carlton, Sarasota Indianapolis, Indiana

JILL HORNSBY Corporate Director of Human Resources White Lodging Merrillville, Indiana

ALLISON JOHNSON General Manager Fortnightly Chicago Chicago, Illinois

HOWARD JOHNSTON Territory Manager NCR Corp. South Elgin, Illinois

HOYT JONES President Jersey Mike’s Subs Manasquan, New Jersey

JASON KREUL Executive Vice President of Operations Highgate Hotels Chicago, Illinois

JIANWEI LI Chairman Jinling Hotels and Resorts Corp. Nanjing, China

ZACH LOCKETT Director of Sales and Marketing Conrad Indianapolis Indianapolis, Indiana

MICHELLE MAJEWSKI Assistant Vice President-Global Accounts Hospitality Ecolab Eagan, Minnesota

BETH McCUSKEY Vice Provost for Student Life Office of the Provost Purdue University West Lafayette, Indiana

TIM McENERY Founder and CEO Cooper’s Hawk Winery and Restaurants Countryside, Illinois

ART NORINS Chairman/CEO Harthub Inc. Santa Clara, California

JOERG OBERSCHMIED Deputy Consulate General and Senior Public Diplomacy Officer Consulate General of Switzerland in Chicago Elk Grove Village, Illinois

PETE SEARS Group President Americas Hyatt Chicago, Illinois

KIP SERFOZO Director of Design-East Coast Cini-Little International Inc. Atlanta, Georgia

PATRICK TAMM President/CEO Indiana Restaurant and Lodging Association Indianapolis, Indiana

JO WADE President/CEO Visit Lafayette-West Lafayette Lafayette, Indiana

FRANK WEN Vice President Shangri-La Hotels and Resorts Shanghai, China

GARY WHITNEY CEO Whitney Consulting Group LLC Mankato, Minnesota

ELIZABETH WHITTAKER Owner Whittaker Inn West Lafayette, Indiana

SCOTT WISE Director of Restaurant Operations Luke Family of Brands Indianapolis, Indiana

DONELLE ZUNKER General Manager Fort Lauderdale Marriott Harbor Beach Resort and Spa Fort Lauderdale, Florida

Richard Ghiselli, Professor and Department Head Beth Dilley, Senior Administrative Assistant THE BOILERPLATE Telephone: 765-494-4643 Fax: 765-494-0327 purdue.edu/HHS/HTM

Published annually in the interest of alumni and friends of the School of Hospitality and Tourism Management, Purdue University, Marriott Hall, Room 227, 900 W. State St., West Lafayette, IN 47907-2115 Produced by Purdue Marketing and Media HHS-19-12363

PURDUE UNIVERSITY | COLLEGE OF HEALTH AND HUMAN SCIENCES

2019-20 scholarship recipients CONTRIBUTOR AWARD STUDENT’S NAME

AHLEF- Cecil B. Day Memorial $2,500 Jennifer Booher, Anna Liebermann, Eeshie Wang

Belin Family HTM Scholarship $3,700 Anna Komperda

Charles McGaughey MCL Scholarship $3,500 Emily Neu $1,360 Sara Yung $3,500 Nicole Snyder

Higgins RHIT Scholarship $2,656 Chloe Bohlander

HTM Golf Outing - Discretionary Gift Account $4,576 Amaya Knoll $10,000 Devlon James

IFMA Education Foundation Scholarship $5,000 Mackenzie Allison

Ila F. Scott Memorial Hospitality and Tourism Scholarship $500 Carly Schneeweis, Abigail Commons

International Gold & Silver Plate $1,000 Ashton Runner

Jack Irvine Travel Memorial Scholarship $865 Jaclyn Mixell, Amber Secrest

Janet Bray Scholarship $1,300 Jaclyn Mixell $1,500 Jennifer Booher, Amber Secrest, Anna Liebermann

Joseph Sommers Memorial Scholarship $2,140 Che-eun Song

Laurie White Rice Memorial Scholarship $1,120 Abigail Smith

Scott Memorial Fund Scholarship $4,000 Mackenzie Allison, Brittney Scott $5,000 Ellory Jones $1,360 Che-eun Song $3,500 Keri Chin $1,146 Jaclyn Mixell

Statler Foundation $10, 544 Abigail Hayes

Winegardner and Hammons Scholarship $2,140 Sara Yung

PurdueTeamStore.comTHE OFFICIAL STORE OF PURDUE UNIVERSITY®

PURDUEALUMNIAPP REL

D L

L NEU

U R

RE

UP A

IA M PPA

SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT | THE BOILERPLATE 2020 27 26

Charles McGaughey MCL Scholarship Charles McGaughey MCL Scholarship

HTM Golf Outing - Discretionary Gift Account

Janet Bray Scholarship

Scott Memorial Fund Scholarship Scott Memorial Fund Scholarship Scott Memorial Fund Scholarship Scott Memorial Fund Scholarship

Non-profit Organization U.S. Postage

PAID Purdue University

Permit No. 221 Marriott Hall 900 W. State St. West Lafayette, IN 47907-2115

Calendar of events for 2020 MARCH

27 10th Annual HHS Awards Banquet Ross-Ade Pavilion Fifth Floor, 5:30 p.m.

28 Black Tie Dinner Purdue Memorial Union

APRIL

29 Purdue Day of Giving 2020

MAY

16 National Restaurant Association Show McCormick Place, Chicago (May 16-19)

18 HTM Alumni and Friends Reception Pinstripes, Chicago

SEP TEMBER

29 HTM Fall Career Fair France A. Córdova Recreational Sports Center

NOVEMBER

08 The Hotel Experience (HX) International Hotel, Motel and Restaurant Show Javits Center, New York City (Nov 8-9)