Monday, May 21, 2012
The Penn State School of Hospitality Management (SHM) has named John Metz, executive chairman of Metz Culinary Management, as the Walter J. Conti Professor of Hospitality Management in the Penn State College of Health and Human Development. Metz is the 76th Conti Professor. (more)
Thursday, June 02, 2011
John O'Neill, associate professor of hospitality management and his former doctoral student Qu Xiao '07 Ph.D HRIM, assistant professor, School of Hotel & Tourism Management, The Hong Kong Polytechnic University, recently received the Article of the Year Award 2010 from the Journal of Hospitality & Tourism Management. The article is titled "Work-family balance as a potential strategic advantage: A hotel general manager perspective." (more)
Wednesday, December 01, 2010
Students in one hotel, restaurant, and institutional management course get a sneak peak at some of the complex decisions they'll have to make as future hotel managers. In the course, HRIM 480: Advanced Hotel Management, students assume the role of manager through a computer simulation known as Hotel Operational Training Simulation (HOTS). (more)
Tuesday, October 26, 2010
Not only are restaurant patrons willing to pay more for meals prepared with produce and meat from local providers, the proportion of customers preferring local meals actually increases when the price increases, according to a team of international researchers. A recent study of how customers perceive and value local food shows that restaurant patrons prefer meals made with local ingredients when they are priced slightly higher than meals made with non-local ingredients, said Amit Sharma, assistant professor, School of Hospitality Management, Penn State. (more)
Thursday, July 15, 2010
A new initiative to improve children's nutrition education and increase the amount of healthy foods available in schools is a collaboration among Penn State researchers; Pennsylvania's Departments of Health, Education, and Agriculture; Pennsylvania food manufacturers and food distributors; and school districts across the state. The project, led by Penn State and supported for two years by an $800,000 grant from the Centers for Disease Control and Prevention, seeks to improve children's understanding of nutrition and help them make smarter food choices. (more)
Thursday, November 08, 2007
By day, students in Penn State's School of Hospitality Management senior-level class "Advanced Quantity Foodservice Management Simulation" -- a required course in the curriculum -- prepares them for real-world situations, covering all aspects of hospitality management from marketing to planning menus, from regulating expenses to overseeing food production to serving high-quality meals to fine-dining patrons. Now the school is seeking another collaborative student experience where two senior-level classes can share their knowledge in that "live" environment and also offer a more sophisticated dinner to their patrons. (more)
