Welcome! Georgia State University Cecil B. Day School of Hospitality
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
2 nd 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 [email_address] , Ms. Marlena
Parker, the School’s Business Manager, at [email_address] , or
any of the School’s faculty.
We look forward to serving you.
School of Hospitality’s 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.
Agenda/Topics To Be Covered
School of Hospitality Points of Pride
The Symbol for Hospitality
Course Scheduling – Planning Your Course of Study
Course Approvals, Student Advisement
Cecil B. Day School of Hospitality Points of Pride
Ranked as the nation’s 13 th best undergraduate hospitality program (12 th 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 nation’s top convention centers) and the Culinary Learning Center (inside the Bennett Brown Building).
Cecil B. Day School of Hospitality Points of Pride
The School’s faculty – full and part-time - all have had substantial managerial industry experience allowing them to bring real life learning into the classroom.
The School’s 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.
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
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
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 School’s 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.
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.
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, napkins—anything 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!”
Who’s 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 School’s scholarly research journal. She is also the co-author of Training in the Hospitality Industry (Educational Institute of AH&LA, 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).
Who’s 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.
Who’s 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.
Who’s 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.
Who’s 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.
Who’s 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.
The School’s part-time faculty represent a “Who’s 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 GWCC’s 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. Wien’s 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 Company’s Leadership Institute.
Ira Blumenthal – The School of Hospitality’s Executive-in-Residence
Ira Blumenthal has served as the School’s 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, McDonald’s, Harrah’s, United Artists, Disney, Sara Lee, Fairmont Hotels and the Marriott Corporation.
Who’s 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.
Who’s 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.
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:
Restaurant and foodservice management
Meeting and event planning
Private club management
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.
Creating an Industry “Area of Focus” Take electives: Private Club Management, HADM 3490; HADM 3420; HADM 3500 or HADM 3800 Area of Focus: Private Clubs Take electives: HADM 3350 HADM 3600 HADM 3310 Take electives: HADM 3350, HADM 3600 HADM 3310 Take electives: Entertainment, Festivals & Special Events, HADM 3600; HADM 3350; HADM 3310, HADM 3500 or HADM 3800 Take electives: Hotel Mgt – HADM 3310; Tradeshows & Meetings – HADM 3350; HADM 3420 or HADM 3800 Take electives: Restaurant Mgt. – HADM 3420; Wine Mgt – HADM 3500 Service Mgt – HADM 3800 or Hotel Mgt. – HADM 3310 Area of Focus: Venue Mgt. Area of Focus: Tradeshows, Meetings Area of Focus: Event Management Area of Focus: Hotels & Lodging Area of Focus: Foodservice & Restaurants
HADM 3010 - Perspectives in the Hospitality Industry Prerequisite: 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 Management Prerequisite: 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.
HADM 3350 - Meeting and Trade Show Management Prerequisite: 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 Production Prerequisite: 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 Lab Co-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.
HADM 3420 - Restaurant and Food Service Management Prerequisite: 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 Management Prerequisite: None. This course explores the operation and management of private city, country, and athletic clubs.
HADM 3500 - Wine Management, Pairing, and Services This 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.
HADM 3600 - Expos, Fairs, and Entertainment Management Prerequisite: 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 Law Prerequisites: None. This course examines federal, state and local laws applicable to the operation of food and lodging enterprises.
HADM 3750 - Hospitality Human Resources Management Prerequisite: 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.
HADM 3760 - Hospitality Service Marketing Prerequisite: 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 Strategies Prerequisites: 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.
HADM 4100 - Cost Controls and Hospitality Financial Analysis Prerequisite: 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.
HADM 4800 - Strategic Hospitality Management Seminar Prerequisite: 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. Prerequisite: 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.
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.
Prior to registration, you must have approval to register for several hospitality courses. From the School of Hospitality’s 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 [email_address] . 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.
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.)
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.
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.
HADM 4900 – Frequently asked questions 400 units 1.0 units for each hour Full supervisor or manager 445 hours .9 units for each hour worked Hourly position with several supervisory duties such as training, scheduling, ordering 500 hours .8 units for each hour worked Hourly position with limited supervisory duties such as training 572 hours .7 units for each hour worked Hourly position with no supervisory duties Equates to this number of hours worked: Unit Credit For Each Hour Worked Position Description
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.
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 ( [email_address] ) and provide the position(s) held, dates, hours worked and job descriptions or a break-down of job duties.
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.
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.
Robinson College of Business majors have assigned Academic Advisors on the 3 rd 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:
10:00 AM – 11:00 AM, Monday, Wednesday, Friday
2:00 PM – 3:00 PM, Tuesday
Student Advisement continues on the next pages -
Advisors are assigned alphabetically – according to your last name.
Joyce Cox - A-D
Tracy Ivery - E-K
LaShanda Thomas - L–Q
Katherine Sanderson - R-Z
If you have questions for your advisor, contact –
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.
Hospitality Advisors/Career Advisors
Debby Cannon - [email_address]
Human resources, hotels, private clubs, general questions
Diana Barber - [email_address] ;
Hotels, hospitality law
Raymond Ferreira - [email_address] ; Club Management
Misty Johanson – [email_address] ; Tourism
David Pavesic – [email_address] ; Foodservice and restaurant management; Culinary
Debi Robbe - [email_address] ; Special event management; Tradeshows and meeting planning
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 School’s Industry Board will be present.
Participation is voluntary for hospitality majors and certificate students through the School of Hospitality.
Application forms are available through the School or through the School’s web site at www.robinson.gsu.edu/hospitality .
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 [email_address] or 404-413-7622
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
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.
Université de Savoie
Please see the School’s 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.
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.
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 - [email_address] ; 404-413-7617
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.
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.
Faculty Advisor – Misty Johanson
[email_address] ; 404-413-7619
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 - [email_address]
Phone number - 404-413-7616
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