It Costs More to Go Green -- Hogwash!!!!!!

Here is the opening paragraph or two from the online version of Hotels (http://www.hotels.mag/)

As hotels worldwide seek to unravel the challenges and contradictions of sustainable operation, panelists on a new webcast from SAS and the Cornell Center for Hospitality Research explain how to successfully implement "green" operations-and avoid potential pitfalls. They suggest that the key to managing a sustainable business is to be strategic, sincere, and comprehensive in green initiatives. The webcast brought together Alyssa Farrell, marketing manager for sustainable solutions, SAS; Dennis Quaintance, CEO and chief design officer, Quaintance-Weaver Group; and Alex Susskind, associate professor, Cornell School of Hotel Administration. This and other SAS and CHR webcasts can be viewed at no charge at http://www.hotelschool.cornell.edu/research/chr/events/webcasts/.

The contradiction of sustainable hotel operation goes like this: Guests want their hotels to maintain environmentally conscious operations, but hotels generally cannot charge a premium for "green" services and guests don't want to be deprived of room amenities. Guests want to know what hotels are doing to be sustainable, and there is evidence that demand increases when hotels are sustainable, but hotels can be accused of "greenwashing" if they exaggerate their environmental efforts. Government incentives and regulations are numerous, yet increasingly complex, and hotels may experience conflicting local and federal standards.

To read the article in its entirety visit:
http://www.hotelsmag.com/article/454780-Cornell_Panel_Sustainability_Here_To_Stay.php

Casino Journal -- Great Resource for Faculty & Students

If your program has a class in casino management or a library that students can access for studying the industry if taking a class or not you might want to add Casino Journal to the collection.  Casino Journal, is an independent global voice that offers solutions to real world challenges facing gaming executives and operators in every industry sector. We are proud to be the most respected and trusted monthly business-to-business brand serving the gaming industry.


Casino Journal’s world-class editorial staff is committed to providing readers with expert opinion, perspective, and solutions. Each month subscribers get coverage of the most relevant gaming issues around the world. Exclusive industry statistics gathered by Clear Seas Research, product and property profiles, in-depth coverage of governmental, regulatory and financial issues are presented in every issue. Visit the journal's web site for more information at: http://www.casinojournal.com/

You may also contact Ed Mueller via e-mail at ejm@ejmueller.net

Competition Sales Blitz

Last week I reported on a sales blitz I was on with students from my sales class in Indy.  Today I am  posting this blog from the Sheraton and Towers in Chicago.  I am here with a group of seven Purdue students who are members of the Hospitality and Sales Marketing Association.  We are having a sales blitz competition with one of my colleagues, Jeff Beck, and 10 of his students from Michigan State.

The blitz kicked off with an opening reception with students and Sheraton staff on Sunday.  This morning started with a great breakfast, followed by Purdue and MSU alums who work on this property sharing  what their current job is and how they got to be working in it.  They provided lots of career tips.  We also had a nice presentation from the DOS and GM of the property. 

Then it was blitz time.  The MSU students hit the phones in their meeting room and the Purdue kids hit the phones in their meeting room.  The goal was to make the most points based on a points system established by the sales staff ranging from making a call, to talking to someone who books events, getting a new contact at the company, and booking a lead.  Booking a lead was worth many more points than making a phone call, of course.

When all the points are tallied we will announce the winner of the competition at the awards dinner tonight in Shula's.  The winner gets to take the travelling trophy back to campus, which had just spent a year at Purdue as we won it last year here in Chicago for another hotel.  There are lots of prizes, including room nights, for the students who earned the most points.

We then had a great lunch where we asked for phone calling stories that were good and not so good.  Then we really surprised the kids.  We told them in the real world it will not be Purdue vs. MSU like this morning, and as they saw earlier, they will have to work together to make their hotel successful.  That was when we created hybrid Purdue/MSU teams of two to compete for gift cards this afternoon.

Well, the kids are now downstairs making calls and learning alot about hotel sales in the process.  The Sheraton is contributing to their education and also prospecting for future sales (which the kids were able to book this morning) and providing rooms and meals for the students, myself and my colleague.

I encourage you to do these kind of competitions.  They are good for students to practice elements of their career while in school and getting all kinds of benefits ranging from staying in a very nice hotel, having some great meals, learning sales, and networking with potential co-workers one day down the road.

Animal Factory

I have completed reading Animal Factory by David Kirbly.  It is a substantive read on the way in which pork, beef, and poultry are processed in "modern day" factories in the United States.  The book is complete with the personal trials and tribulations of those who are being affected and effected by the pollution that is caused by these large factory farms.  While I am sure it is not indicative of every livestock operation in the country it is a stark reminder of how agribusinesses are hell bent to make profits on animal proteins REGARDLESS of the stress on the animals they raise and the land, air, and water that are absolutely polluted by Concentrated Animal Feeding Operations (CAFO's).


The book is well researched and written.  It follows the story of several people fighting against pork and beef CAFO's in North Carolina and Washington.  It is somewhat exasperating to read how the American political system is stacked against ordinary Americans who cannot contribute to the campaign coffers like those of Big Livestock.  In fact, you can read my letter in the recent issue of Nation's Restaurant News to read my stark opinion of  layer chicken CAFO's.

To underscore the magnitude of the problem revealed in Animal Factory, even the Wall Street Journal seems to runnning a story or two per week concerning the pollution caused by CAFO's.  The latest of which appeared in yesterday's issue concerning a cattle CAFO here in Indiana.  It appears that the liner of the lagoon which holds liquified manure to prevent it from seeping into the ground and polluting local drinking water is starting to develop giant gas bubbles in it as it separates from the bottom of the lagoon.  The farmer who has the best of intentions has considered "poking a hole in the liner" to eliminate the bubble of course leading to the pollution it was intended to prevent in the first place. 

Animal Factory is filled with true stories far worse than this Indiana-based livestock operation.

The point being, we can make a difference as culinary arts and hospitality educators by bringing to light the unsustainable and inhumane practices being used today by Big Livestock to put out meat and poultry at the lowest cost possible to then socialize the true cost of their operations in the form of pollution which has led to serious documented illnesses and infections by those who are nearby.  We need to educate our students on locally sourced proteins from sustainable farms truly run by family farmers and not those that are bought and sold and under the control of Big Livestock.  Once there are no markets for CAFO raised pork, poultry, and beef Big Livestock will change its ways because it is possible to protect the environment and make a profit  -- but they will not change their ways until there is no market for their products.

Student Arrested in Class

There is a video on YouTube showing a student getting arrested in class for questioning a teacher over an exam question.  The events were taped by another student in class watching the confrontation between the student and teacher (who cannot be seen in the video).  This video is really worth watching at a faculty meeting to discuss what to do to prevent something like this happening in your classes(es) and or what to do to handle the situation if it does.

According to the source that sent it, it is a video of a UW-Milwaukee student being arrested in class after refusing to leave while the other student recored it then posted to YouTube:
http://www.youtube.com/watch?v=S-KFA1U8iOw

For some context, you can Google "student arrested uw milwaukee" (http://is.gd/aX73G) to find plenty of news coverage of this.

Green is no "Trend"

I joined TravelMole to enjoy the resources it has on its website for those in or teaching/researching the travel industry. I joined it to read the article sent to me in an AH&LA SmartBrief regarding Expedia incorporating lodging green certifications into hotel listings so wanted to share with you to save you from joining, unless you want to enjoy their resources at: http://www.travelmole.com/


According to an article in Travel Mole, written by Valere Tjolle, Expedia has incorporated Eco-Rating Programs into a new feature on its website that allows listed properties to showcase their commitment to "green" hotel operations. The agreement is part of Expedia's efforts to upgrade the resources available to eco-conscious travelers within the expedia.com website and the "Traveler's Guide to Going Green" micro-site.

Expedia has created a number of avenues for Green Key and other member properties to be found on Expedia sites. They can highlight their participation in the program by registering via Expedia Partner Central and properties can be found through the following:

• In Award & Affiliation on the hotel infosite on the details page

• As an Amenity, searchable under the category of "Green/Sustainability"

• On the Green Hotels list which will be searchable by destination

Green Key and other certifications is designated by Expedia as a recognized 3rd-party validated certification program.  Green Key, the first program of its kind to rank, certify and audit hotels and resorts based on their commitment to sustainable "green" operations, is a joint venture between LRA Worldwide, Inc. and the Hotel Association of Canada. Green Key has been in operation in Canada for more than ten years. It launched in the United States in September of 2009 and has been adopted by Fairmont Hotels & Resorts, Sofitel Luxury Hotels and on a pilot basis by Accor North America. Currently, Green Key has more than 1,300 member hotels throughout the United States and Canada.

Student Sales Blitz

Today's blog post comes to you from the business center at the Indianapolis Hilton (which does not charge guests for using the Internet to check e-mail like some do).  I wish more were less greedy to get as much money from guests when they are staying in their hotels but that is another rant someday, along the same lines of scumbag airlines charging for luggage during a recession and not so friendly to families travelling with children. 

The reason I am making this post from the Hilton is that I am with 30 students from my sales class on a sales blitz.  A sales blitz, as you may or may not know, is a concentrated sales push by phone or by foot, or sometimes a combination of both to generate business on the spot or hot leads for the future.  My students were sent here in a shuttle from campus (about an hour away) this morning at 7 am to do the blitz for the Hilton.  The day begins with a continental breakfast and greetings from the GM and those representing sales and other functional areas of the hotel, such as front desk.

The students then are then broken into two groups and taken on a tour of the hotel, which has the most spacious guest rooms you ever saw, and always wows the kids.  After the tour, one group begins to shadow various aspects of the hotel such as front desk, housekeeping, foodservice, catering, and so forth.  The other group goes to a meeting room where a bank of phones and call sheets await them to start making calls to see if those listed on the sheets have any business they might want to book in the next year or so.  This is great experience for those wanting to learn sales. 

Prior to lunch the HR manager comes in to meet with the two different groups on internship programs at Hilton, and interviewint tips.

The students are then treated to lunch in the hotel's restaurant, which has a great arrangement with local farmers to provide meat, produce, and other finished goods year round to be used by chefs to prepare meals.  There is a hugh mural painted over the service line depicting the various local products that are used in foodservice and the walls are adorned with pictures of the farmers, cheesemakers, vinters, and so forth, that supply the chefs.

In the afternoon the groups switch so that those who called in the morning do job shadowing and those who shadowed hit the phones.

The students will all be given gift bags at 4:15 today and debriefed on how their day went.  They will then jump on the shuttle to go back to campus.  Tomorrow the second group of 30 students will do the same thing under the guidance of my TA's.

Why am I sharing this with all of you?  Simple.  It is a great way for the students to be in touch with the career that we are preparing them for in the classroom and kitchen.  It gives some of them a better idea their career choice, too.  I highly recommend doing them with your students because they are great learning experiences and the hotel's are happy to have the students for the day to make calls, clean up contact information, and shop their brand as a future employer.   If wanting to know more please contact me.

Screaming Monkey

We should be teaching students that if a product is not raised in a fair, ethical and sustainable manner it should not be purchased and served in their hotel or foodservice operation.  Although it may be advised that they purchase the "cheapest" products available we must make sure that they know the true cost is being eaten by those who are producing it. 

Case in point, I just bought Screaming Monkey coffee distributed by Buywell, a Fair Trade Coffee.  Here is the mission of the company, Our mission is to ensure fair and livable wage for coffee producers and to protect the environment with extraordinary Fair Trade Organic coffees.  We source and roast only USDA Organic Coffee with the Fair Trade Certification though TransFair USA.  We use 100% renewable energy in production certified by Green-e.org.  This is our commitment to the growers, the planet and you. 

Yes, I paid more for Screaming Monkey than I would have if I had bought the national brands but I believe in the mission of the company and happy to do so because it is the right thing to do (http://www.buywellcoffee.com/).

What I also bought as part of my coffee purchase was the knowledge of Green-e.  One of their programs is Green-e Climate, which is a certification program that sets consumer-protection and environmental-integrity standards for carbon offsets sold in the voluntary market. Green‑e Energy is the nation’s leading independent certification and verification program for renewable energy. Green‑e Marketplace recognizes companies that make meaningful commitments to use renewable energy by allowing them to display the Green‑e logo when they have purchased a qualifying amount of renewable energy and passed the program’s verification standards.

The company mission is to:

• Bolster customer confidence in the reliability of retail electricity products reflecting renewable energy generation.

• Expand the retail market for electricity products incorporating renewable energy, including expanding the demand for new renewable energy generation.

• Provide customers clear information about retail clean energy products to enable them to make informed purchasing decisions.

• Encourage the deployment of electricity products that minimize air pollution and reduce greenhouse ga s emissions.

To learn more about Green-e visit: http://www.green-e.org/.  As I clicked through their website I was truly  impressed by the work they are doing to build a sustainable energy future and the forward thinking organizations and associations that endorse their mission.

The bottom line is that students must be taught that it is possible to make a profit and do so in socially responsible manner now more than ever.  Each day brings one more person and one more business into the realization that "business as usual" does so at the expense of others and that must come to an end so that everyone's work is meaningful, safe, and profitable.  I hope you will agree and educate your students likewise.

Confessions of a Converted Lecturer

I learned of this presentation on the the POD listserv today made by Harvard professor, Eric Mazur's engaging talk entitled "Confessions of a Converted Lecturer" at University of Maryland on 11 November 2009  http://mazur-www.harvard.edu/

The abstract of the presentation is below:
"I thought I was a good teacher until I discovered my students were just memorizing information rather than learning to understand the material. Who was to blame? The students? The material? I will explain how I came to the agonizing conclusion that the culprit was neither of these. It was my teaching that caused students to fail! I will show how I have adjusted my approach to teaching and how it has improved my students' performance significantly."

That talk is available on UTube at:
www.youtube.com/watch?v=WwslBPj8GgI and the abstract, slides, and references - sometimes obscured in the UTube talk - are at: http://tinyurl.com/ybc53jw as a 4 MB pdf.

Enjoy!

ADWEEK reports -- Ethical Eating Goes Mainstream

You think the industry that awaits those who graduate from our culinary arts and hospitality programs will not need to do a better job purchasing and producing meals based on foods that were raised ethically?  Think again according to survey data released this month by Context Marketing, a strategic-marketing- communications firm, ethically produced food is not a fringe movement -- it has become a mass-market phenomenon.  Apparently, consumers are not as interested in purchasing the lowest-priced commodities even though that is what Big Ag wants to sell to the American consumer.

According to the article written by Mark Dolliver, for Adweek:
...the survey (conducted in January) sought to identify the attributes that distinguish ethically produced foods in consumers' minds. In order to qualify as an "ethical food," more than nine in 10 respondents agreed, the product must "avoid harming the environment" (93 percent), "meet high safety standards" (92 percent), "use environmentally sustainable practices" (91 percent), "avoid inhumane treatment of animals" (91 percent) and "be produced to high quality standards" (91 percent)....

...This tendency to see "ethical" attributes as a marker for consumer-centric advantages is reflected in the finding that 65 percent of respondents are "more willing to believe brand claims about high quality when I know a food is ethically produced." And it's telling that the number of respondents agreeing that "ethically produced food is healthier to eat" (60 percent) and "safer to eat" (58 percent) easily exceeded the number saying they "feel virtuous when purchasing ethically produced foods" (43 percent). Sure, some consumers are feeding their own sense of self-worth when they buy such goods, but more are intent on the actual nutrition...

...Nor do consumers approach foods' ethical claims with an uncritical eye. Seventy-six percent of respondents said they "have become skeptical about some ethical food claims because they do not always mean what they imply." Says Kenney, "If ethical claims are important to consumers, they must stand up to the same level of scrutiny given other brand claims. Consumers approach most brand claims today, not just ethical claims, with a healthy sense of skepticism. But ethical claims, when used appropriately, may be one of the best ways for food producers to engage consumers, and especially women..."

And as usual, women are smarter than men given:
...The female skew is evident in the polling data. Most notably, 75 percent of women, vs. 63 percent of men, said they're willing to pay more for ethical foods. Women were also more apt than men to say it matters to them that farm workers and farm animals are treated humanely.


What these study findings make clear is that the tide is turning on those who are not producing food in an ethical and sustainable manner.  This is due in large part to the efforts of those who have given their lives to taking on Big Ag to fight against their so-called modern practices.  Maybe some in the livestock business who own and operate CAFO's will now deliver on their bluff to take their operations to third world countries and make room once again for the factory farms they have strategically and greedily put out of business through anti-trust and integration practices (now being investigated by the Justice Department). Hope there is a market for their products now that the American consumer is wising up.  Or, perhaps those who are using unethical farming practices will wise up and clean up their act for goodness sake for the sustainable profits of their business model and the health and safety of consumers because it is possible to do both as evidenced by many farmers across this great land of ours.

To read the article in its entirety visit:
http://www.adweek.com/aw/content_display/news/agency/e3ic7094b13c12aa2accee332d6e783f70e?pn=1

Engaging Lecture

Here is a tip to get students engaged into a topic you want to present with a mini lecture.  The reason for doing so is to orient students' minds to the topic you are going to present and get them in touch with what they already know -- or think they know -- about the subject.  Once you get in touch with what they know they can associate the new information with that and update their knowledge and increase the probability of it being retained in long term memory.

I used this technique just last week in my sales class when presenting students with the top 9 things a server can do to increase sales based on the available research, which is important to know as future managers when responsible for hitting sales goals.  I started the presentation by having the students work in their teams to brainstorm the things they think a server can do to increase sales.  I let them work on their list for about five minutes.  I also walked around the room to listen in on the teams to see if they were on task.  I highly recommend this tactic to educators using this technique because the students will appear to be talking about the subject but far from it on closer inspection.

Once the students have been given five minutes to discuss the topic I now know that their brains are focused on the topic at hand.  At this point, you can do one of two things.  You can go around the room and ask the students to share their list with others or you can begin your presentation by saying, "see how many of the 9 things servers can do -- based on the research -- your team figured out on its own."  I began the presentation with the latter.  In either case, students are curious to find out if they know as much as they think they know about the topics being presented in class.  That is why I had their complete attention when revealing each of the 9 points and explaining why they are effective sales techniques and then solicited feedback from the students as to what they thought about each point.  For the 20 minutes I spent on the 9 things research has shown servers can do to increase sales I had the students attention.  You can see that they are processing new information with their already held beliefs on the matter, even some of those who have been or currently working as servers.  Also note that I spent 20 minutes, which experience has taught me I should spend on a topic to keep students engaged before they grow tired of the topic.

After asking for final thoughts or comments I then moved on to another topic using a different segue to give their brains time to reflect on what was just learned -- to remember it -- and provide a seque to the next topic.  Reading Willingham's book, "Why Don't Students Like School?" explains why this is important in more detail and if you have not yet read it I highly recommend doing so at your earliest convenience.

Food, Inc

We are educators, we are not politicians or employees or managers employed by corporate agri-businesses or animal factories. That is why I highly recommend that you watch Food, Inc., then find the appropriate class in which to show it to your students each and every semester until laws continue to be enacted to protect the crops and livestock that we use in our foodservice and hospitality businesses.  If we really, truly are teaching ethics to students we will do right by them and teach them to demand a better -- not always cheaper -- product to use in our foodservice operations.  I just watched Food, Inc., and it is a sobering look at the reality of how food production in the United States is dominated by a few large agri-businesses staffed with a team of lawyers to make sure nothing will interrupt the march to a total monopoly of our food sources. 

I would also suggest you follow the blog that is updated by the Animal Welfare Institute.  It is an organization that is monitoring the mechanization of livestock businesses in the United States.  One of the AWI latest blog posts has made it clear that the consumer tide is turning and customers are starting to vote with each grocery purchase or trip to their local farmer's market by buying fresh, local foods.  The Animal Welfare Institute blog is available at the following URL, so visit it yourself on a regular basis and encourage your students to do the same: http://www.animalwelfareapproved.org/blog/

Together we can change the so-called modern practices being used to raise produce and livestock in the United States.  It happenened once already with Upton Sinclair's book, The Jungle, and it can happen again for the sake of the food we eat and serve in our industry. Take a stand and do right by your students and the future of our hospitality industry -- which by the way is also an accomplice to the problem especially large fast food chains pumping out fat, sugar, salt, and artificial flavorings that are fashioned to look like real food.  Case in point, ever wonder what is in a Chicken McNugget -- advertised during the Olympics as a way to "eat like Olympians?!"  Here is the recipe: http://www.rense.com/general76/chk.htm

Best Teachers Summer Institute, June 16-18, 2010

15th Annual International Summer Institute

A Three-day institutee based on Ken Bain's award-winning and best selling book What the Best College Teachers Do* (Harvard University Press, 2004), and featuring some of the subjects of the 15-year study of excellence in college education. Institute combines resources of Montclair State University, Northwestern University, University of Texas, Rhode Island School of Design, and Vanderbilt University.

What do the best teachers do to captivate and motivate students, to help them reach unusually high levels of accomplishment? Participants in this highly interactive workshop will explore and use findings from a fifteen- year inquiry into the practices and insights of highly successful teachers, those people with phenomenal success in helping their students achieve remarkable learning results. The program will emphasize both improving one's teaching and developing ways to share insights with colleagues back home. Enrollment is limited. The workshop will begin at 11 a.m. on Wednesday, June 16, 2010, and end in the early afternoon on Friday, June 18, and will take place in the scenic suburbs of New York City, approximately 12 miles west of Manhattan.

Here is the URL where an application can be obtained: http://www.bestteachersinstitute.org/id3.html

If you cannot attend the Institute has a website chock full of resources that you download and read for free on teaching and learning, such as sample syllabi, visit: http://www.bestteachersinstitute.org/index.html

The Pelican Web's Journal of Sustainable Development

I am always scanning the net for resources that provide new insights or confirm long held beliefs on matters of importance to culinary arts and hospitality education.  I have run across such a source that I want to share, entitled the Pelican Web that has a journal and other sources.  The mission of the organization is as follows:

The mission of The Pelican Web is: to collect and analyze knowledge on both obstacles and incentives for sustainable development and, specifically, integral human development; and to publish the monthly, free subscription, open access PelicanWeb's Journal of Sustainable Development. The e-journal provides a monthly digest on current research pursuant to enhancing human solidarity, environmental sustainability, democratic governance, supporting technologies, and both secular and religious non-violence.

The URL for the Pelican Web is: http://pelicanweb.org/

You will be amazed at what you will find on their website to perhaps support your personal pursuits outside of work or the course materials that may prove useful to students, especially the Journal of Sustainable Development, (Vol 6 No 3, March 2010) available at:
http://www.pelicanweb.org/solisustv06n03page1.html

Even more interesting was the article I found and read entitled: The New Economy Challenge: Implications for Higher Education, written by David Korten, Board Chair of YES! Magazine which is well worth the 10 minutes to consider the author's viewpoint on higher ed:
http://www.pelicanweb.org/solisustv06n03page3davidkorten.html

Hospitality & Tourism Administrative Conference

This was sent to my today from Carl A. Boger Jr., Ph. D., Associate Dean of Academic Programs, Conrad N. Hilton College of Hotel and Restaurant Management, at the University of Houston.  It is of interest to administrators so if one check it out and if not please send to your local administrator.

We are exploring the idea of hosting a Hospitality & Tourism Administrative Conference as a post-event for the upcoming 16th Annual Graduate Conference being held at the University of Houston. The conference is for both current administrators as well as those who are planning to be administrators in the future. The dates for the conference are Saturday, January the 8th, and Sunday, January the 9th. The Conference will begin at 1 p.m. on Saturday and end at 5 p.m. on Sunday. A survey was conducted last year and we found that some of the key challenges facing hospitality administration are the following: a) Declining budgets, b) Meeting the challenge of creating a new paradigm to meet our current economic challenges, c) Hiring the right type of faculty, d) Increasing the level of development, e) Developing strategic partnership with industry, and f) Identifying future administrators. The cost of the conference is $115. The cost will include an opening reception, breaks, and lunch.

The format of the conference follows:
• Saturday, January 8th
o 1:00 – 2:30 Meeting the Challenge of Declining Budgets
o 2:30 – 4:00 Creating a New Strategic Vision in Challenging

Economic Times
o 4:00 – 4:30 Coffee Break
o 4:30 – 5:15 Opening Ceremony
o 5:15 – 6:00 Reception
o 6:00 Dinner on your own

• Sunday, January 9th
o 8:00 – 9:00 Breakfast on your own
o 9:00 – 10:30 Hiring the Right Type of Faculty
o 10:30 – 11:00 Coffee Break
o 11:00 - 12:30 Identifying and Developing Administrators
o 12:30 – 2:00 Lunch
o 2:00 – 3:30 Key Challenges Facing Administrators in the Future
o 3:30 – 4:00 Coffee Break
o 4:00 – 5:00 Evaluation of the Administrative Conference

These are only suggested topics and they can be changed, modified, or deleted. The format of each session will be a panel discussion for approximately 45 minutes and then a moderator led discussion with the audience for another 45 minutes. It is critical that we find panelists for each of the sessions.

Please go to the following URL to :to complete the survey to determine the viability of the Hospitality & Tourism Administrative Conference.
http://hrm.qualtrix.com/SE/?SID=SV_0oA0VrUj42tsehK&SVID=Prod&Preview=Survey&BrandID=hrmuh

For more information contact Carl at 713-743-2610 or cboger@uh.edu