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

1
Welcome!

• Georgia State University
• Cecil B. Day School of Hospitality

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Welcome to the Cecil B. Day School of Hospitality

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

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School of Hospitalitys Mission Statement

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

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Agenda/Topics To Be Covered

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

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Cecil B. Day School of Hospitality Points of
Pride

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

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Cecil B. Day School of Hospitality Points of
Pride

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

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Cecil B. Day School of Hospitality Points of
Pride

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

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The School of Hospitality offers -

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

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Cecil B. Day School of Hospitality Points of
Pride

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

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The Significance of the Pineapple

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

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History of Hospitality continued

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

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Whos Who Dr. Debra Cannon, Director

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

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Whos Who Dr. Raymond Ferreira, Associate
Professor

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

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Whos Who Dr. Misty Johanson, Assistant Professor

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

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Whos Who Dr. David Pavesic, Professor

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

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Whos Who Ms. Deborah Robbe, Instructor

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

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Whos Who Ms. Diana Barber, JD
Visiting Lecturer

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

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Part-time Instructors

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

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Ira Blumenthal The School of Hospitalitys
Executive-in-Residence

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

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Whos Who Marlena Parker, Business Manager

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

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Whos Who Cynthia Lemons, Staff Assistant

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

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Career Possibilities

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

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Planning Your Course of Study

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

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Creating an Industry Area of Focus
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Course Descriptions

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

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

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

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

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

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

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

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

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Sequencing Your Courses for Smooth Sailing

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

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Course Approvals

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

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Course Approvals

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

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Work Study - HADM 4900

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

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HADM 4900 Frequently asked questions

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

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HADM 4900 Frequently asked questions
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HADM 4900 Frequently asked questions

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

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What if I worked in the industry before entering
school . does that work count?

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

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HADM 4900 Frequently asked questions

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

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Senior Exit Exam

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

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Student Advisement

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

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Student Advisement

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

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Hospitality Advisors/Career Advisors

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

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Hospitality Advisors/Career Advisors

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

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Student Services

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

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Industry Connections

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

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Student Services

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

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Student Services

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

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Student Services

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

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Université de Savoie

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

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Student Services

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

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Student Services Student Chapter of ACVB

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

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Student Services

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

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Student Services

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

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Hospitality Sales Marketing Association
International (HSMAI)

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

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Student Services

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

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Directory General Contact Information

• Ph. [phone]    Fax [phone]
• e-mail hospitality_at_gsu.edu
• Office Hours Monday - Friday, 900 am - 500 pm.
  
• The School of Hospitality is located on the 
• 2nd floor of the Robinson College of Business
  building
• at 35 Broad Street on the corner of Marietta
  Street and Broad Street.

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Directory