boilerplate - purdue university · boilerplate james e. dora sr. gave back generously to his alma...

Internships helped alumna find her careerEMILY (MCDONALD) MCCLELLAND, HTM 2008

Emily McClelland came to HTM with expectations of working in a hotel or restaurant after graduation, and she was prepared to work the long nights, weekends and holidays that are normal in the hospitality industry. In the summer of 2007, however, she had an opportunity to do an internship with C&T Design and Equipment Co. in Indianapolis.

�e internship was much di�erent than what she expected. She was in an o�ce, working in sales and accounting. �is helped Emily realize that the hospitality industry was much larger than she had imagined. She learned that her passion for operations gave her an advantage in the supply side of the indus-try because she not only knew about the equipment, but she also could bene�t from her experiences using the equipment in an operational setting.

Another eye-opening aspect of Emily’s intern-ship was the time spent with the on-site equip-ment installation team. She joined a crew of 6-8 men installing kitchens, and she uncrated equipment and assembled shelving units before moving on to bigger tasks. �is helped her understand the challenges involved in kitchen design. For example, does the larg-est piece of equipment �t through the doors leading into the kitchen? Does the crew have to navigate

heavy equipment up a �ight of stairs? �is experience continues to assist her in planning how long an installation will take and any special tools or circumstances that must be considered to make the installation go as smoothly as possible.

Like most HTM students, Emily loved watching Food Network and cooking programs such as Top Chef. After her internship, she found herself paying more attention to the kitchen the chefs were working in than she was to the meals they were creating; her internship had opened her eyes to the intriguing possibilities in

the supply side of the hospitality industry.�e year after her internship with C&T Design, she was

one of six HTM students participating in the study abroad/internship program in Nanjing, China. Although she loved her experience in China, she came to realize that the hotel industry was not for her. After graduation she joined C&T

Design as a full-time employee, working alongside two sales representatives who were nearing retirement. She got to know the customers, learn about food-service equipment and manufacturers, and how to design kitchens using AutoCAD. Her experience working in numerous restaurants proved valuable in understanding work�ow and how e�cient kitchen design could improve ticket times, customer satis-

faction and employee sta�ng levels.

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School of Hospitality and Tourism ManagementCOLLEGE OF HEALTH AND HUMAN SCIENCESMarriott Hall | 900 W. State St. | West Lafayette, IN 47907-2115

THE

BOILERPLATEJames E. Dora Sr. gave back generously to his alma mater 3

New online Master of Science launched 7

34 HTM students tour New York City 12

Undergraduate perspective on visitor harassment research 18

HTM wage impact calculator for limited-service restaurants 19

2017 IN THIS ISSUE

she had imagined. She learned that her passion for operations

leading into the kitchen? Does the crew have to navigate

the supply side of the hospitality industry.

one of six HTM students participating in the study abroad/internship program in Nanjing, China. Although she loved her experience in China, she came to realize that the hotel industry was not for her. After graduation she joined C&T

Design as a full-time employee, working alongside two sales representatives who were nearing retirement.

design kitchens using AutoCAD. Her experience working in numerous restaurants proved valuable in understanding work�ow and how e�cient kitchen design could improve ticket times, customer satis

faction and employee sta�ng levels.

2 PURDUE UNIVERSITY | COLLEGE OF HEALTH AND HUMAN SCIENCES

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HT HTM Hall of Fame adds two new members for 2017

The 2017 Hospitality and Tourism Management Hall of Fame inductees are Steve Bauman and Richard Eisenbarth, as announced by Howard Adler, C.B. Smith Professor of Hotel Management and head of the HTM Hall of Fame selection committee. “We are pleased to have these individuals become a permanent part of the history of the School of HTM,” says Richard Ghiselli, professor and head of HTM. “Both of these individuals have distinguished themselves professionally as well as personally, and we are proud to have them as a part of our family. Both have given their time and energy to move the School of HTM forward.”

Here is a little about them:

STEVE BAUMAN had a 20-year career in the U.S. Army, and served in Vietnam as well as in units in Europe. In addition, he taught at West Point and worked with the U.S. Congress on human resources issues before joining Marriott International in 1990. He initially served as director of program development (training) for Marriott Hotels, Resorts and Suites. He developed Total Quality Management programs, executive education programs and the division’s performance management system.

Bauman was promoted in 1994 to director of career management, recruiting and immigration services — a position in which he led efforts in talent management, workforce planning performance management and career management. In 1998 he became vice pres-ident of management staffing and development and led teams for the next 14 years that were focused on talent assessment, university relations and college recruiting, global property general managers, and area staffing, in addition to others.

Bauman has a bachelor’s degree in education from the University of North Dakota and a master’s degree in English from Indiana Uni-versity. He retired from Marriott in 2012 and lives with his wife in Woodbridge, Virginia; they have three adult children. When notified of this honor, he said, “It has been both professionally and personally rewarding for me to serve and work with Purdue’s internationally renowned School of Hospitality and Tourism Management. It’s rare for anyone to work with one outstanding brand in a lifetime; howev-er, I was blessed by working with two … Marriott International and Purdue University.”

RICHARD EISENBARTH received a Bachelor of Science from Purdue University in Hospitality and Tourism Management when it was RHIT. He joined Cini-Little in 1977 and has spent most of his career with the company. He is now president and COO. During his career with the company, Eisenbarth has held many senior positions managing complicated design projects in hotels and resorts, sports stadiums, theme parks, corporate dining, and other areas. He is known for his design of dynamic, resourceful and efficient food and beverage facilities worldwide. He has received numer-ous industry awards, such as Life Fellow of Foodservice Research Innovation Network and Distinguished Purdue HTM Alumni, and has served as a judge to the NRA. Eisenbarth has served on the School of Hospitality and Tourism’s Strategic Advisory Council for many years as well as on the board for the University of Central Florida. He resides in Jacksonville, Florida, with his wife, and has two adult children and a granddaughter.

SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT | THE BOILERPLATE 2017 3

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HTJames E. Dora Sr. gave back generously to his alma mater

JAMES E. DORA SR., Purdue class of 1958, and founder and chairman of Indianapolis-based General Hotels, passed away on June 27, 2016.

Jim began his Purdue experience in aviation engineering. When handed a huge stack of paper representing lift calculations on an airplane wing, he realized engi-neering was not his interest and changed his major to management. He joined the Sigma Chi fraternity and eventually met his wife, Shirley, also a Purdue grad.

He loved Purdue and gave back generous-ly to his alma mater, serving as chairman of the President’s Council, vice chairman of the Vision 21 Capital Campaign, as an Old Master, and on the advisory board for the then Restaurant, Hotel, Institutional and Tourism (RHIT) Management Department Hotel School. Purdue honored him with the Purdue Order of the Gri�n and an honorary doctorate, and HTM inducted him into the HTM Hall of Fame. Jim provided the �rst endowed professorship in HTM with the C.B. Smith Professorship and also contributed to the building of Marriott Hall.

Jim, along with his brother Bob, started General Hotels Corp. in 1962 with the construction of the Holiday Inn in Terre Haute, Indiana. Catching the start of the hotel franchising industry, he developed Holiday Inn hotels throughout Central Indiana. Partnering with C.B. Smith of Indianapolis, he continued to develop award-winning hotels in and around the city. �e Holiday Inn, now Crowne Plaza at Historic Union Station, was a unique hotel he developed. It features 13 historic Pullman railroad cars converted into guest

rooms within the hotel, which was built within an operating train station.

He believed in service and was generous with his time to others. Whether it was to Purdue University, Sigma Chi Fraternity or various civic boards throughout India-napolis, he gave his time and talent freely. Jim also believed strongly in education and quietly provided scholarship oppor-tunities to employees and their family members to access a college education.

He truly considered himself an innkeep-er more than a hotel manager and always acted as such.

Dad credited his attending Purdue University as the key that unlocked the door to the world and allowed him to see all the opportunities available beyond Vincennes, Indiana. And while he had the opportunity to travel the world he always considered himself “Just a very lucky kid from Vincennes, Indiana.”

Editor’s Note: Jim Dora Jr., President and CEO, General Hotels Corp., wrote this story about his father, James E. Dora Sr.

“Dad credited his attending Purdue University as the key that unlocked the door to the world and allowed him to see all the opportunities available beyond Vincennes, Indiana."

— JIM DORA JR.

James E. and Shirley Dora.


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S ‘Building relationships with faculty, staff, students’2017 HTM OUTSTANDING SENIOR — KATIE WANDZILAK

“Building relationships with both HTM faculty/sta� and students!” �is is the ad-vice Katie Wandzilak, HTM’s Outstanding Senior for 2017, has for HTM students. She has lived up to her advice and more. She worked her way through the ranks to be president of this year’s Black-Tie Dinner organizing committee. �e team did so well that they started a second endowment fund to help pay for students attending conferences and to update Marriott Hall’s technologies. Wandzilak also served as a teaching assistant for incoming freshmen in HTM 10100 and as a member of the Gri�n Corps.

While deeply involved in HTM activi-ties, she also managed to succeed academ-ically and give back to the community. She is a Presidential Scholarship recipient and has been on the Dean’s List every semester. �is year, Wandzilak joined her sorority’s e�ort in raising over $13,000 for the Tippecanoe County Court Appoint-ed Special Advocates, who volunteer to watch over and advocate for abused and neglected children. Katie enjoys educating young students about workforce readi-ness. She is a Junior Achievement teacher for ninth-graders and �fth-graders in West Lafayette. She also has volunteered back home for Nebraska DECA’s State Career Development Conference the past three years. As she prepares to graduate we asked her to share her thoughts on her Purdue experience and how students can get the most from their time in HTM.

Q: HOW WOULD YOU DESCRIBE YOUR AP-

PROACH TO STUDENT LIFE?I would describe my approach to stu-

dent life as becoming the best well-round-ed version of myself possible. Coming to Purdue as an out-of-state student was de�nitely a transition, but �nding my balance is what assisted me the most. For me, it’s schoolwork, involvement in

HTM, being involved in campus activities, working and making lifelong memories with my friends.

Q: HOW DO YOU JUGGLE ACADEMIC ACTIVITY

WITH OTHER COMMITMENTS?Lists on lists! I constantly have an

updated weekly to-do list on my laptop and all of my tasks are color-coded in my planner. �e best way for me to juggle everything is by planning ahead and prioritizing tasks. If I don’t have a busy week, I’m going to try and get a head start on activities for the next week.

Q: WHAT TIPS WOULD YOU GIVE STUDENTS TO

GET THE BEST RESULTS FROM THEIR TIME IN HTM?

Building relationships with both HTM faculty/sta� and fellow students would be my top piece of advice! Our faculty/sta� invests in us over our entire college experience and truly cares for each one of us. �ey’re the best mentors for us in college, so get to know them, hear from their experience and take their advice — they know what they’re talking about.

Regarding students, HTM is lucky. My friends in other majors constantly say how envious they are of the HTM family we’ve built over the past 3 ½ years, and it’s true! �e students I met during the freshman Learning Community are now some of my best friends. We push each other to be the best we can, support each other’s dreams and together we have made some of my most favorite college memories.

Q: WHAT ARE A COUPLE OF HIGHLIGHTS FROM YOUR

TIME IN THE HTM PROGRAM?My biggest highlight has been my

involvement in the Black-Tie Dinner. I started on the service team my freshman year, and at that time, I had no idea what

impact it would have on me for my entire college experience. After working my way through the ranks, I couldn’t be more excited to lead our 16 board members and 100-plus volunteers to another unforgettable dinner for our guests!

Some of my other favorite highlights include going on the Spain Maymester Study Abroad with professors Adler and Sydnor, the Introductory Sommelier Course, being a part of the Learning Community, attending the Hotel Experience Trade Show in New York City, and serving events at Westwood.

“Building

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SKAREN BYRD — OUTSTANDING TEACHING AWARD 2016

Karen Byrd came to Purdue in fall 2014 to pursue a PhD after a successful career as a Registered Dietitian Nutritionist (RDN) in healthcare food and nutrition services management. In addition to Karen’s PhD coursework, she taught a variety of courses including

Sanitation and Health in Foodservices, Lodging and Tourism, Hospitality and Tourism Work Experiences, and Hospitality and Tourism Industry Internship. She also provided administrative support in the HTM Career Center. Karen has been the project coordinator for a team of researchers investigating changes in food safety and nutrition in cookbooks. �e project has a 100-year history. �e team includes Professor Barbara Almanza and assistant professor Carl Behnke, PhD student Li Ge and HTM doctoral alumna Jing “Joy” Ma. Karen is combining her hospitality education and background as an RDN in her research that is focused on investigating dietary sodium intake in the restaurant setting. She expects to complete her dissertation and graduate in May.

JOO HO “TONY” KIM — OUTSTANDING PHD 2016

“Among numerous great experiences at Purdue, my best experience was thanks to people in HTM. Faculty and sta� were there to support my goals, to encourage me when I was struggling and to challenge me to achieve my goals,” says Joo Ho “Tony” Kim. “�ey were great mentors, not only for my academic career but also my social life. I worked with my co-horts throughout the program to reach the �nal goal, and we motivated each other to be better PhD students. I never had a

hard time approaching any member of HTM for support. I feel very fortunate to have joined this program, and I want to give back in the future what I received from here. I will bring the spirit that I learned from HTM to my new job, and I will be a mentor for whoever needs support and encouragement.”

While at Purdue, Tony had numerous research articles published. He also built quite a teaching resume, and his courses received some of the highest student evaluation scores. He received a Teaching Academy Graduate Teaching Award from the University. Tony’s teaching was supplemented by his diverse work experiences across the United States, including being an assistant general manager for a high-end restaurant in Virginia, event management experience at University of Nevada, Las Vegas, and internships/externships in Texas and Hawaii. After graduation in August, Tony took a position as an assistant professor at the Hart School of Hospitality, Sport and Recreation Management at James Madison University.

Outstanding Grads

YUE “AMY” LI — OUTSTANDING MASTER’S 2016

During Yue “Amy” Li’s study at Purdue Univer-sity, she worked as a research

assistant for visiting scholars from China who were studying customer retention and product di�erenti-ation issues for midprice hotels. Amy also worked as a teaching assistant for the Sponsored China Hotel Internship and study abroad program. She managed all phases of program activities and worked as a liaison between Shangri-La Ho-tels and Purdue. In addition, Amy was the 2016 president of the HTM Graduate Student Association. As a thesis student, she researched tourist behavior in cross-cultural context, and graduated in December 2016. At the time of this writing, Amy was looking for a job in the industry.

Top master’s, PhD students and top teacher named


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S Lindy Schubring 2016 Statler award winnerLINDY SCHUBRING was awarded a Statler Foundation Scholarship for Excel-lence for 2016. �is scholarship, awarded to a student preparing for a career in the hospitality and lodging industry, was established by E.M. Statler, the “Father of the American Hotel,” who founded one of the �rst hotel chains in the United States. Starting as a bellboy at age 13, Statler built the chain with hotels in Bu�alo, Detroit, Cleveland, St. Louis, New York and Los Angeles, among other cities. A true innovator, he was the �rst to build a hotel with a bathroom in every room. He established his foundation to support training for “more pro�cient workers” to bene�t the “hotel industry as a whole.”

Schubring was asked to share some information about herself, her time at Purdue and what the Statler Foundation Scholarship means to her.

Q: TELL US ABOUT YOURSELF AND

HOW YOU CAME TO PURDUE’S HTM.

Being from Arizona, I am frequently asked why I chose to come to Purdue. During my junior year of high school, I decided to study HTM, and the reputation of Pur-due’s program initially piqued my interest in the school. I knew that the diverse course o�erings, multitude of student organizations and experienced faculty would give me an educational experience that would be unmatched by another uni-versity. Since making my decision, I have enjoyed an incredible education coupled with extracurricular involvement that has created a memorable college experience. I am grateful for all that Purdue has given me, and it is still hard to believe I will be graduating in May.

Q: WHAT IS YOUR FAVORITE HTM

EXPERIENCE?

My favorite HTM experience has been being involved with the Black-Tie Dinner. I joined the organization my freshman year not knowing what to expect, and ended up falling in love with Black Tie. In subse-quent years, I served as a course leader before becoming one of the culinary direc-tors for this year’s dinner. My progressive participation in this organization gives me great appreciation for all of the hard work that is put into it every single year, because I have experienced the process at di�erent levels of involvement. Being part of Black Tie gives me practical industry experience, but more importantly, it is ful�lling to be part of something larger than myself and to give back to the HTM community after it has given me so much.

Q: IF THERE IS ONE THING THAT YOU

WOULD DO ALL OVER AGAIN OR ONE THING YOU WISH YOU HAD DONE DURING YOUR CAREER AT PURDUE, WHAT WOULD THAT BE?

One Purdue experience that I would do all over again is study abroad. �e summer after my sophomore year, I participated in the HTM Maymester study abroad trip to Spain. I spent three weeks with a group of approximately 20 other students exploring the rich culture, delicious food and tourism strategies of the country. Studying abroad taught me aspects of the hospitality industry in ways that classroom teaching cannot. It was such an incredible experience, and I would encourage every student to participate!

Q: WHAT ADVICE DO YOU HAVE FOR

PEOPLE LOOKING FOR SCHOLARSHIPS?

My advice for students is to start looking for scholarships as early as possible. (�e HTM website is a great resource for �nding a plethora of scholarships.) Di�erent scholarships have varying application deadlines, and some require letters of recommendation, essays and other components that require advance planning. I would also encourage students to apply for as many scholarships as they can, and to not let fear discourage them from applying. Applying for multiple scholarships does take time and e�ort, but often pays o� in amazing ways!

Q: WHAT DOES THE STATLER FOUNDATION

SCHOLARSHIP OF EXCEL-LENCE MEAN TO YOU?

I feel incredibly humbled to receive the Statler Foundation Scholarship of Excellence. Numerous quali�ed individu-als applied, and I am truly honored to be among the selected recipients. Receiving this scholarship validates the hard work I have put into my schoolwork the past three years, and it is encouraging to receive that recognition. I am looking forward to joining a legacy of other recipients and �nishing my senior year knowing that I can accomplish anything I set my mind to.


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SNew online Master of Science launched �e School of Hospitality and Tourism Management has launched a new online Master of Science designed speci�cally for midcareer managers preparing for the next stage in their career. �e program has a practical, business focus and relies on case studies and problem-based learning to link theory with industry knowledge, analytic know-how and leadership skills.

“One of our goals is to take a leader and give them additional skills to move to the next level,” says Richard Ghiselli, professor and head of the School of Hospitality and Tourism Management. “Quantitative skills, data analysis skills, those other skills that are going to help them use the data to make decisions. �at’s what we hope to provide: the skill set for the man-ager to move and advance their careers even farther and faster.”

�e master’s program, which will be available in May, will focus on business knowledge, business analytics, human

resource management, marketing, infor-mation literacy, �nance, and management and leadership in the hospitality industry.

“�e online program is great for moti-vated students that don’t want to ‘miss a beat’ in their career,” says Jonathon Day, associate professor of hospitality and tourism management. “�e online format allows busy professionals to manage their own time, engage with learning material when it is convenient and continue to grow in their professional life. One of the great advantages of an online program is that the students are able to engage with the material and apply it at work the very next day.”

“Our courses are geared for working professionals and o�er new and valuable tools they can use in their careers,” says Howard Adler, C.B. Smith Professor of Hotel Management.

�e online courses that are being developed by HTM’s faculty will incorpo-

rate proven online teaching techniques to ensure the success of new students. HTM has partnered with Wiley Educational Services to create the new courses and ensure that the online delivery of the material meets HTM’s commitment to teaching excellence.

�e new online master’s program is an important addition to the graduate programs provided by HTM. Both grad-uate programs — the residential Master of Science and the PhD program — were rated No. 1 in a recent study (http://www.tandfonline.com/doi/full/10.1080/10963758.2013.850302). �e new online degree will bring the best of those programs to a new group of students, while adding new courses speci�cally focused on the needs of the experienced manager.

Information about the program is available at http://online.purdue.edu/htm/masters-in-hospitality-management or by calling 877-497-5851.

�e School of Hospitality and Tourism Management held its fourth annual golf tournament Sept. 19 at Purdue’s renovated Acker-man-Allen Course. We set a record this year, raising $20,000 for the HTM Student Scholarship Fund, thanks to all of our sponsors — especially our Gold sponsors, Hyatt Hotels and White Lodging.

HTM students again helped to plan and manage the outing. Student o�cers and members from the Professional Convention Management Association and students enrolled in the new Events and Festivals class were involved. �e 2017 outing will be planned, managed and executed by students in the Event and Meeting Planning class so they can get hands-on experience.

One of the changes this year was to have food and beverages available on the golf course, thanks to alumni sponsors Chris

Schneider (86th Street Pub), Josh Rutherford (Smoke Daddy), Mike Bauer (Subway), Eric McCrory (Sam Adams) and longtime friend of HTM, Keith Molter (Levy Restaurants). Breakfast was sponsored by Carrie and Greg Ehresman (Triple XXX). Everyone enjoyed the addition of a bloody mary bar sponsored by Craig Shimko (Republic National Distributing Co.).

Next year’s scramble will be held in conjunction with the HTM Career Fair. �e golf tournament will be held Sept. 25 at the Ackerman-Allen Course, and the career fair will be Sept. 26. Come join us or contact Mick La Lopa, [email protected], to learn how you can become a sponsor to help raise money for the HTM Student Scholarship Fund.

2016 HTM GOLF

TOURNAMENT


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Cheers to 18 years of HTM excellence!THREE NEW MEMBERS WELCOMED TO HTM HALL OF FAME AT ANNUAL BLACK-TIE DINNER

By Kyle Boland, BS May 2017

Soft jazz �lled the evening air as guests entered the Purdue Memorial Union Ballrooms. �e attendees were welcomed to the 18th annual Black-Tie Dinner with one-of-a-kind cocktails. When the dinner bell rang, the crowd entered a bright and airy room decorated with splashes of mint, purple and accents of silver. Deli-cious dishes, including carrot “garden” soup and rabbit roulade, perfectly paired with wines from across the globe, were the night’s fare.

In what has become an annual tradition, three new members were welcomed to the HTM Hall of Fame. �e honorees were Stein Kruse, Joseph J. Ci-och and Hoyt Jones. All three have made signi�cant contributions to the hospital-ity industry. In addition, John Rousselle, professor emeritus, was honored for his years of service to the hospitality program. �rough their success, the hall-of-famers and Rousselle inspire us to go into the industry and create our own path of discovery and innovation. We thank them for their e�orts in shaping the industry.

�is year the silent and live auctions raised over $16,000. �ere were many �ne packages, including a variety of wine baskets and a Boston package complete with a two-night hotel stay, four Red Sox tickets and a restaurant gift card. In the live auction, the Brush Creek package from White Lodging brought in $9,000. �rough the generous support that was provided we were able to donate 10,000 meals to our local community through Food Finders, as well as add to the student endowment fund bene�ting outstanding student volunteers, including Rachel Swain (overall), Lindy Schubring (culinary) and Maggie DeVoe (service). �ese volunteers showed incredible dedi-cation and enthusiasm as they performed their tasks and went above and beyond to ensure the dinner was a success. We can’t thank them enough for their service.

Get your gowns and tuxes pressed and ready by April 1 for the 19th annual Black-Tie Dinner. We will have your cocktails and place cards ready so you can sit back, relax and enjoy what is sure to be the best dinner yet.


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Hugo Tang was promoted to associate pro-fessor with tenure, e�ective August 2016. Tang has a diverse background in the hospitality industry, ranging from chain restaurants to luxury hotels in New York and Taipei. His main research interest is �nancial risk management. Tang focuses on applying �nancial tools and methodol-ogy to address unique operational risks in the hospitality industry. Food commodity price risk, weather volatility and interest rate risk are among the topics he has investigated. He has received the following recognition for his research: W. Bradford Wiley Memorial Best Research Paper of the Year Award, Institute for Software

Systems Engineering Conference Best Paper Award, and the Best Paper Award at the Graduate Education and Graduate Student Research Conference in Hospitali-ty and Tourism.

Tang also advises graduate students on revenue management research, espe-cially on consumer responses to pricing strategies and demand forecasting. He regularly teaches revenue management for executive programs and conducts cor-porate training on revenue management strategies. For his teaching e�orts, Tang has been twice recognized with the Bruce I. Lazarus Undergraduate Teaching Award.

Annmarie Nicely was promoted to associate professor, e�ective August 2016. Nicely is from the Caribbean island of Jamaica, with roots in the rural parish of St. �omas. Prior to joining the faculty at the School of Hospitality and Tourism Management at Purdue, she studied at the University of the West Indies, University of Technology, Jamaica, and Florida International University before attaining her terminal degree at Oklahoma State University. She has worked in the hospi-tality industry at the line and managerial levels. Between 2006 and 2010, Nicely was a frequent contributor to “Hospitality

Jamaica,” the biweekly feature magazine of Jamaica’s oldest and largest newspa-per, the Daily Gleaner. She wrote about issues involving the Jamaican hospitality industry.

Nicely’s area of expertise is human learning and performance in hospitality businesses and tourism communities. One area that has dominated her research work over the past �ve years is visitor harass-ment. In particular, much of the work in this area focuses on �nding sustainable solutions to the global problem of visitor harassment.

Faculty PromotionsTANG, NICELY ARE NOW ASSOCIATE PROFESSORS

HUGO TANG

ANNMARIE NICELY


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Alei “Aileen” Fan is from Panjin, China, and has worked and lived in Singapore and the United States for almost a decade. After receiving her doctorate from Pennsylvania State University in August 2016, she joined the Purdue School of Hospitality and Tourism Management as an assistant professor.

Fan received her Bachelor of Arts in English literature from Dalian University of Foreign Languages in China. In the last year of her undergraduate program, she took a part-time job as a student intern at the pre-opening o�ce of the Hilton Hotel in Dalian. From that experience she set her sights on the hospitality industry. After graduating from college, Fan accepted a position in the sales and marketing department of the Hilton Hotel where she had been an intern.

Fan next moved to the luxury hotel group, Shangri-La Hotels & Resorts, as the communications manager of the �ve-star

Shangri-La Hotel Wuhan in central China. Two years later, she returned to the Hilton group and was appointed marketing and communications manager of the �rst Hilton Worldwide Resort in China — Hilton Sanya Resort and Spa on Hainan Island. Before she decided to go back to school for her master’s degree, Fan also worked at the Shangri-La Hotel in Dalian as director of communications.

In 2008, she received a Singapore Tourism Board Scholarship and went to the School of Hotel Administration at Cornell University for her master’s degree. After graduating, she went to Singapore as director of marketing for the Cornell-Nanyang Institute of Hospitality Management. Fan worked in Singapore for three years before she came back to the United States in 2012 to pursue a doctorate. While working on her PhD and conducting research, she also consulted for hospitality �rms in Asia and America.

Susan Gordon joined the School of Hos-pitality and Tourism Management this year as an assistant professor. Previously, she served on the faculty of the College of Hospitality and Tourism Leadership at the University of South Florida Saraso-ta-Manatee, where she taught under-graduate and graduate courses in lodging management and human resources.

Gordon has over 10 years of hospitality industry experience. Most recently, she was the human resources manager for an 800-room hotel with Starwood Hotels & Resorts in Boston. She also has worked for Walt Disney World in Orlando, Florida, where she was a labor manager responsible for the scheduling, payroll and personnel

management processes for a 1,900-room resort, the resort call center and the catering line of business. Prior to that, she held the positions of front desk manager, bell services manager and housekeeping manager for four di�erent Disney resorts.

Gordon received her doctorate in hospitality and tourism management from Purdue University. She also holds a Master of Business Administration from Boston University, and a Bachelor of Science in hospitality administration from the University of Massachusetts at Amherst. Her research area is primarily human resources, and she is particularly interest-ed in how hospitality organizations can improve the well-being of their employees.

New faculty FAN, GORDON JOIN HTM FACULTY

ALEI “AILEEN” FAN

SUSAN GORDON


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S100 companies participate in fairsHTM CAREER DAY

�e HTM Career Day Board continued the tradition of hosting two fairs a year in conjunction with the Department of Consumer Science; one fair is in February, and the other is in September. In 2016 we saw a signi�cant increase in the number of companies attending the spring fair. While the number of HTM companies held steady at 46, the total number of com-panies attending the spring fair jumped to 112. �e increase in the number of companies was primarily CSR companies. Attendance for the fall fair remained relatively constant with 54 companies of the 139 total attending companies on the HTM side of the fair.

�e increased number of companies attending the combined fairs bene�ts our students. �ere is a lot of overlap in the kind of students both HTM and CSR companies are seeking, and the combined fairs provided increased tra�c of quali�ed students to their booths. �e presence of companies that HTM students would not normally talk to opened their eyes to expanded possibilities, and many found that their skill sets were highly desired by

the CSR companies. To help keep things organized, companies that registered for the HTM fair were housed in a di�erent ballroom than those registered for the CSR fair. Because of the large number of companies, some of them had to share over�ow space outside the ballrooms.

A second bene�t to having combined fairs is sharing resources. �e HTM Career Day Board did most of the planning for the fall fair, with the CSR Career Day Board managing the spring fair.

Hats o� to Maria Campos, HTM Career Center coordinator, and to the 2016 HTM Career Day Board for pulling o� the joint fairs. �e HTM board was led by president Robin Schafer and vice president Riley

Morris. Supporting them was the group of directors that included Elizabeth Bower, catering; Rachel Weisman, decorations; Lauren Harper, publicity; Jordan Raver, recruiter relations; Ryan Saylor, student relations; and Rachel Tran, executive assistant. �e directors were backed by a group of assistants that included Ziyang Long, catering; Cassie Flener, publicity; Patrick Montgomery, recruiter relations; and Amber Blevins, student relations.

�e 2017 HTM board has been formed and will be led by president Cassie Flener and vice president Rachel Tran. Mark your calendars to attend the Sept. 26, 2017, fall fair.

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34 HTM students tour New York City for the third year in a rowPURDUE CONTINGENT ATTENDS 2016 HOTEL EXPERIENCE SHOW

For the third year in a row, the Hospitality and Tourism Management Society (HTM) and the Purdue Student Chapter of the American Hotel and Lodging Association (AHLA) traveled with 34 students and two faculty advisors to New York City for the 2016 Hotel Experience Show. While in the city, the students toured various hospitality sites.

Upon arrival, half of the group went to tour Radio City Music Hall while the other half went to Madison Square Garden. �e students at Radio City Music Hall learned about the 84-year-old building and visited with one of the Rockettes, a special treat during the Christmas Spectacular season. �ose touring Madison Square Garden learned about the unique building, which is the third “Garden” built in the city. Later that day, the groups visited the historic Redbury Hotel to meet with other student chapters of AHLA from Cornell

University, DePaul University, the University of New Orleans

and Pennsylvania State University. �e students

were joined by indus-try professionals

from Marriott International and

Loews Hotels & Resorts. �is networking opportunity was put together by Lily Li of Cornell and Jessica Hwang of Purdue.

On Sunday, the groups traveled together to Brooklyn to visit the Museum of Food and Drink. �e museum o�ered a new exhibit that showcased the history of Chinese immigrants and restaurants they opened in the United States. Complete with a fortune cookie machine and a mushroom stir-fry tasting, the exhibit told the history of some of the better- known Chinese dishes, such as chop suey and General Tso’s chicken.

Monday was a busy day for the stu-dents, who started their morning with breakfast at the Standard High Line Hotel with Purdue alumnus Andrew Whittaker. He showed them around the hotel, highlighting on the top �oor of the nightclub Le Bain, a private room, and �e Top of the Standard. After the tour, students attended the Hotel Experience Show at the Javits Center, where they had the chance to interact with purveyors of innovative products, technology and services for the hospitality industry. In addition, students participated in a seminar about women in leadership with female CEOs of various New York City hotels, and a demonstration of new mixology techniques. To end the busy day, they enjoyed a farewell dinner at the

American Whiskey restaurant in midtown Manhattan.

To close the trip, the students toured the St. Regis Hotel, where one of the stu-dents had interned the previous summer. �ey got a taste of luxury and saw a side of the lodging industry that many are not able to experience.

It is the goal of both organizations, AHLA and HTM Society, to continue par-ticipating in trips like this in the future. It allows students to “taste” the hospitality industry in one of the most visited cities in the world.

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Top Left: HTM students Erin Merrell, Grace Merrell and Alexandria Baker at the AHLA mixer at the Redbury Hotel. Bottom Left: Purdue students outside Radio City Music Hall. Bottom Right: Purdue students on the rooftop of the Standard High Line Hotel with Andrew Whittaker.

Loews Hotels & Resorts. �is networking opportunity was put together by Lily Li of Cornell and Jessica Hwang of Purdue.

On Sunday, the groups traveled together to Brooklyn to visit the Museum of Food and Drink. �e museum o�ered a new exhibit that showcased the history of Chinese immigrants and restaurants they opened in the United States. Complete with a fortune cookie machine and a mushroom stir-fry tasting, the exhibit told the history of some of the better- known Chinese dishes, such as chop suey and General Tso’s chicken.

Monday was a busy day for the stu-dents, who started their morning with breakfast at the Standard High Line Hotel with Purdue alumnus Andrew Whittaker. He showed them around the hotel, highlighting on the top �oor of the nightclub Le Bain, a private room, and �e Top of the Standard. After the tour, students attended the Hotel Experience Show at the Javits Center, where they had the chance to interact with purveyors of innovative products, technology and services for the hospitality industry. In addition, students participated in a seminar about women in leadership with female CEOs of various New York City hotels, and a demonstration of new mixology techniques. To end the busy day, they enjoyed a farewell dinner at the

Above: HTM students Karis Fanning, Rachel Tran, Masha Moscato-Goodpaster, Katherine Meinzen, Cole Nuhring and Ziyang Long visit Times Square.


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Adler receives Purdue award for study abroadHOWARD ADLER, C.B. Smith Professor of Hotel Management and director of the Center for the Study of Lodging Operations, was recognized for his work with international programs when he received the College of Health and Human Sciences Study Abroad Leadership Award.

“Dr. Adler has set the bar very high with his involvement in developing and planning over 18 study abroad programs and numerous exchange programs,” says Liping Cai, associate dean for Internation-al Programs in the College of Health and Human Sciences at Purdue.

“I really appreciate this recognition, because it shows the importance that the University is placing on study abroad for students,” Adler says. Purdue has made a great deal of scholarship money available to students who want to pursue study abroad opportunities. He says the di�er-ence in students after they return from an international experience is obvious. �eir minds are open to new experiences, and they see the world in a di�erent way, which will hopefully carry on throughout their lives. Since students are studying hospitality and tourism, Adler says, it is especially important that they understand how global those industries are.

“We are fortunate that Dr. Adler has taken a leadership role in the School of Hospitality Management, not only in running programs but also helping other faculty to develop their programs,” says

Richard Ghiselli, head of the School of Hospitality and Tourism Management.

Susan Gordon, assistant professor in Hospitality and Tourism Management, says she has learned a great deal from Adler on how to organize all aspects of a study abroad program in order to ensure student success. “He understands how to market and promote, how to plan and organize and, lastly, how to execute the academic part and the travel parts,” she says.

Anyone who has managed a study abroad program understands all the work involved if it is to be successful, Gordon says.

Last year there were more than 1,200 Purdue students who studied abroad on either short or long programs. Adler’s goal is to increase that number, especially in HTM, and he says that hopefully he can continue to be involved in study abroad in the future.

2016 Lazarus awardHUGO TANG, associate professor in the School of Hospitality and Tourism Management, received the 2016 Bruce Lazarus Undergraduate Teaching Award. Tang teaches accounting and cost control courses at the undergraduate level. He views ac-counting as a language of business, so his goal is to help students to “speak” accounting rather than to become an expert in quantitative analysis. To this end, he emphasizes using �nan-cial statements to gain insight into the operation and communicating the operational and �nancial issues to internal and external stakeholders. Tang treats the cost control course as an operational management course rather than as an accounting course. His goal is not to teach students to be penny-pinchers, but to enable them to manage the operation so that resources are used e�ciently and labor productivity is high. Tang expresses gratitude to John Rousselle, professor of Hospitality and Tourism Management, recently retired, for sharing his materials in developing the cost control course.


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YUNZI ZHANG, PhD student (above left); HUGO TANG, associate professor; and LIPING CAI, professor, received a Best Paper Award in October at the 35th Annual International Society of Travel and Tourism Educators (ISTTE) in Hangzhou, China. �eir paper was titled, “�e Separation of We and Others by Food: An Exploratory Study on the Culinary Foot-prints of Chinese and Western Tourists.”

Here is a summary of their research:Along with the globalization process,

cuisines of di�erent cultures are intro-duced to foreign lands. As the boundaries between food cultures blur, the notions of “local food” and “local culture” still de�ne who we are and who others are. �is study explored whether tourists’ food choices di�ered based on cultural backgrounds and whether food choices isolated tourists at destinations.

�e Top 50 restaurants ranked by TripAdvisor in London, New York City and Tokyo were selected to approximate the food preferences of Western tourists. �e same information for Chinese tourists was obtained from Dianping.com, a popular review website in China. �e data were analyzed through spatial visualization of the restaurant locations.

�e �ndings revealed several di�erences between Western and Chinese tourists. First, Western tourists are likely to appreciate a diverse range of cuisines during travel, whereas Chinese tourists frequented Asian restaurants and are likely to prefer Chinese cuisines abroad,

especially at Western destinations. Second, Western tourists are interested in boutique restaurants, but their Chinese counterparts are enthusiastic about chain restaurants. �ird, the two tourist groups are geographically separated due to their restaurant choices. Western tourists are likely to visit places away from transporta-tion hubs, whereas their Chinese counter-parts adhere to tourist districts close to subway lines.

Finally, the study suggests the culinary exclusivity of Chinese tourists. �eir restaurant choices limited their exposure to local communities and possibly discon-nected them from fellow tourists. �is phenomenon diminishes tourism’s role in establishing cultural exchange, which calls for further research and solutions.

Martin Oppermann Memorial Best Paper of the Year AwardPurdue HTM professors LIPING CAI and XINRAN LEHTO, joined by Xiaoxiao Fu, who earned a PhD in HTM in 2014 and is now assistant professor at the University of Central Florida, received the Martin Oppermann Memorial Best Paper of the Year Award from the Journal of Travel and Tourism Marketing in May 2016. Based on Fu’s doctoral studies in HTM, their paper was titled, “A Confucian Analysis of Chinese Tourists’ Motivations,” published in Volume 32, Issue 3 of the journal.

�e researchers found that Chinese tourists’ motivations are in-group oriented rather than out-group oriented. While relationship building was found to be a salient motivation, Chinese tourists seemed to draw a clear distinction between in-group and out-group. With-in their in-group, such as family and friends, they were committed to reciprocate and maintain collective harmony. Outside the in-group, the tourists seemed not to care as much and demonstrated caution and suspicion toward locals and other tourists.

�e �ndings of the study are expected to provide insights for destination planning, marketing and on-site destination management that targets the Chinese market. For example, destination marketers could reinforce the possibility of ful�lling certain pursuits through visiting a destination or designing relevant hospitality and tourism products to evoke certain travel motivation.


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S 2016 CIBER Case Challenge competitionXIN WEI, a double major in hospitality and tourism management and accounting, participated on the winning team of the Center for International Business Education and Research (CIBER) Case Challenge in October at the University of Connecticut. �is year the problem focused on Uber and the company’s international expansion. Purdue students had opportunities to collaborate with domestic students from across the United States and with international students from Italy, Egypt and South Africa.

Xin learned about the competition via the Krannert Weekly. Although not sure she would be selected, Xin applied at the beginning of the semester because it seemed like it might be fun. Cam-pus-wide, eight students were selected to analyze and make recommendations for a four-hour case prior to the selection of the �nal four that would travel to the competition in Connecticut.

Xin had this to say about her experience:

BEST THING ABOUT THE COMPE-TITION: �is was her �rst experience working so closely with people she didn’t know; her Egyptian roommate was her teammate.

MOST CHALLENGING THING: �e team had overnight to prepare the Uber case in a very small and cramped room. �ey re-ceived the case at 9 p.m. and had to submit their recommendations in a presentation at 8 a.m. the next day.

LESSONS LEARNED: One day’s discussion ended with no resolution because of dif-ferent viewpoints about the case. Xin suggested they go for a long walk to clear their minds and then proposed a completely di�erent angle for the case recommenda-tion: Uber Health (for the aged) and Uber Eat (similar to Hungry Boiler).

REASON FOR SUCCESS: Xin believes her team was successful because of her choice to open the team’s recommendation with a great story. Xin’s story was about an older gentleman who needed medical services but had di�culty getting to and from appointments. �is helped spawn the idea of Uber Health. She ended the presentation by saying to the judges, “Remember the story I told you in the beginning? �at’s my grandpa.”

Best Paper Award at APac CHRIE annual conference HONG SOON KIM, HTM PhD student, and SOOCHEONG “SHAWN” JANG, professor of hospitality and tourism management, received a Best Paper Award in May at the Asia- Paci�c Council on Hotel, Restaurant, and Institutional Education (APac CHRIE) annual conference in Bangkok, �ailand. �eir paper was titled, “Does the minimum wage raise increase restaurant productivity? An econometric examination.”

�is paper examined the e�ect of a minimum wage increase on �rm productivity in the restaurant industry. Based on the spillover e�ect of a minimum wage increase and fair wage hypotheses, this study expected that increasing the minimum wage would positively in�u-ence employee motivation and therefore enhance restaurant productivity. �e result of the study showed that a minimum wage increase has an immediate adverse e�ect on restaurant productivity. �is con�rms the conventional belief shared among industry practitioners that increasing the minimum wage is harmful to restaurant businesses.

�e study further found, however, that the instant negative e�ect overturns and eventually becomes positive after one year, indicating that increasing the minimum wage has a positive long-term e�ect on restaurant productivity. �e results provide crucial implications to industry professionals who tend to stress the short-term adverse e�ect of a minimum wage increase. Although restaurants may initially su�er from the minimum wage increase, they would over time receive higher productivity gains resulting from a minimum wage increase.

It is advised that industry practitioners should hold a long-term perspective in assessing and in understanding the e�ect of a mini-mum wage increase on their businesses. It also suggests that policymakers should gradually increase the minimum wage rate in order to minimize the initial damage restaurants receive from a drastic increase in the minimum wage.


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Arthur Avery Foodservice Research LaboratorySeveral studies were conducted under the

auspices of the Arthur Avery Research

Laboratory last year. Graduate student

XIAODI “IVY” SUN led the data collection

and authorship of a study into the cleanliness

of water bottles. Over 90 bottle

exteriors were swabbed to measure

the relative levels of cleanliness,

while samples were taken from the

bottle interiors and incubated to

assess pathogenic bacterial con-

tamination. Sun will be presenting

the study at the 2017 Graduate

Conference, and an article will soon

be submitted for publication.

In fall 2016, MIN JUNG “VICKY” KIM

successfully defended her dissertation, which

examined the in�uence of menu labels and

descriptions on restaurant customer perceptions

and willingness to pay. Also, she interviewed

a number of people in order to determine the

process by which they eliminate menu dishes

from consideration when dining in a restaurant.

JOOHO “TONY” KIM focused his dis-

sertation research on examining risky food

consumption behaviors from the standpoint of

personality traits and customer perceptions. He

also measured the likelihood of eating risky food.

After graduation, Kim moved on to a faculty

position at James Madison University.

JING “JOY” MA also examined food safety,

but looked at the role that media play in in�uenc-

ing food safety communication outcomes. She

conducted three studies for her dissertation that

explored consumer preferences, motivations, in-

formation �ow, website characteristics and their

in�uence on consumer behaviors. Ma accepted a

position at the University of Delaware.

Tourism Research Center continues colloquium on tourism, quality of life�e HTM Tourism Research Center’s Colloquium Series “Tourism and Quality of Life” features presentations by visiting scholars and Purdue researchers. �e 2016 series was organized by PhD candidates SHANGZHI “CHARLES” QIU and YUNZI “YAAYAA” ZHANG and doctoral student SAEROM WANG. �ey were advised by Professor LIPING CAI, center director, as topics and presenters for the series were selected.

RURAL TOURISM AND QUALITY OF LIFE

In spring 2016, Professor DONGFAN WU from the Department of Archi-tecture at Tsinghua University of China conducted two seminars on the re-lationship between rural tourism and quality of life. In the �rst session, she discussed “Cross-Cultural Perspectives on Motivations of Rural Tourists.” She presented characteristics of rural tourism in China based on her projects and academic �ndings on Chinese tourists’ rural tourism motivation. �e second session was titled “Rural Tourism Design and Community Quality of Life.” Wu presented a design project her research team conducted, and she discussed how landscape design might in�uence the quality of life in a rural community. �e common theme of Wu’s presentations was that the quality of life for the local people should be the priority for tourism planning.

ANTHROPOLOGY AND TOURISM

Two colloquia featured two speakers from the �eld of anthropology in fall 2016. �e �rst session was delivered by YANG JIAO, from the Department of Anthropology at Miami University. Jiao presented the topic of how Chinese migrants established their businesses in Ghana and on their interaction with the local communities. �is topic provided insights to the quality of life for both the pioneers and the local community. ERIK OTAROLA-CASTILLO, instructor from the Purdue Department of Anthropology, presented his research in evaluating the e�ects of climate change on food availability for the �rst forager populations and on their migrations across the North American Great Plains. �e presentation addressed environmental factors that had a�ected the human quality of life since the age of hunters and gatherers. It underlined the urgency to explore quality of life in tourism and mobility studies.

TRAVEL TO YOUR TRUE SELF IN INDIANA

PhD candidate CHARLES QIU and his advisor, PROFESSOR LIPING CAI, led a discussion on how rural tourism can improve tourists’ quality of life through the experience of “back-to-true-self,” a concept about tourists �nding the authentic self-identity and relieving everyday social stress. �ey integrated the studies of existential authenticity and tourism branding and proposed a rural tourism-branding model that includes “back-to-true-self” as the brand identity element for rural tourism. �is model was illustrated with the case of Indiana tourism brand “Honest-to-Goodness.”


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By Aidan Selvia, BS, May 2019

During the 2016 fall semester I was involved as an undergraduate research assistant in an ongoing visitor harassment project begun

two years ago by Annmarie Nicely, asso-ciate professor in HTM. My involvement in the project was part of the School of Hospitality and Tourism Management’s Undergraduate Research in Hospitality and Tourism Management course, HTM 39001. After studying in Italy this past summer, as well as taking a brief trip to the Bahamas, I had experienced visitor harassment and was thrilled for the opportunity to participate in the study. At my point of entry on the project, we were near the end of data collection, and it was my responsibility to enter and help analyze some of the data previously gathered. �e main objective for the part of the project with which I was involved was to identify socio economic factors that could predict visitor harassment intensity. After a semester of immersing myself in this topic, traders, local host communities, and tourists opened my eyes to the importance of this and similar research projects and to the bene�ts that could be derived.

If you have ever spent time in or vacationed in a foreign country, then you most likely had contact with vendors and traders, such as local cab drivers, craft traders and street-side food vendors, to name a few. Locals and visitors alike sometimes stigmatize vendors and traders who sell to tourists, especially those who engage in persistent selling behaviors. On the surface, it appears nothing can be done to address the issue of visitor harassment, but researchers in HTM at Purdue hope to change this.

We found a signi�cant positive relation-ship between national socioeconomic ill health and visitor harassment intensity, in particular the frequency and aggres-siveness of trader harassment the visitors reported. �e most noteworthy �nding from the study, however, was the connec-tion between average years of schooling of a population and visitor harassment intensity. In fact, independent t-tests and correlation analyses revealed a signi�cant negative link between average years of schooling and both visitor harassment frequency and aggressiveness at tourist destinations. For example, the average number of years of schooling was signi�-cantly higher in countries where visitor harassment frequency and aggressiveness were low, and vice versa. Also, when the average years of schooling increased, visitor harassment frequency and aggres-siveness decreased signi�cantly. �is led to the conclusion that destinations could reduce the problem of visitor harassment by increasing the average years of educa-tion, and by investing more in a range of post-secondary education programs.

It also was found that the higher the average years of schooling, the higher the median income per capita for the popula-tion. �e team found this to be particular-ly interesting, as it suggests that a factor likely to explain the inverse relationship between average years of schooling and visitor harassment intensity could be tied to an individual’s annual income. Put another way, the higher one’s educational level, the signi�cantly greater his or her income-earning possibilities, the lower the need to pressure others, like tourists, for money. �ese results are preliminary, and follow-up studies are needed.

I believe the reduction in visitor harass-ment would result in many bene�ts. First, visitors would leave these destinations with more favorable perceptions of its people. Furthermore, if tourists’ percep-tions of locals are positive, then success

will follow, as visitors would likely spend more, share their positive experiences with others and return to the destination in the future. �erefore, decreasing the frequency and aggressiveness of local traders toward visitors is likely to have a positive impact on traders, the tourism communities in which they operate, and, by extension, national economies.

�e in�uence of this project only skims the surface for the potential of bettering the tourism industry. Although there is clearly much work ahead in order to fully understand the factors that lead vendors to harass visitors, it is our hope that these �ndings will result in less punitive measures being taken to address the problem. �e members of the team that conducted this study include Nicely; Hugo Tang, associate professor; Filza Armadita, doctoral student; and me. All members of the team are from the School of Hospitali-ty and Tourism Management at Purdue.


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Emily traveled to manufacturing facilities and factories to learn how restaurant equipment was designed, built and used. �is helped her un-derstand kitchen equipment and the importance of meeting the client’s needs. For example, an oven range that she would recommend for a church would be much di�erent from a range for a restaurant.

Today, there are so many restaurants, bars, bakeries and breweries opening every year that Emily has 10 to 12 projects at any given time. Her favorite clients are independent restaurants; she spends 9-12 months prior to opening working with the owners, allocating operational spaces and developing preliminary layout drawings. Although

her plate is full, the projects are at di�erent stages. Some are in the initial design phase, while others are in the middle of construction, and still others are fully installed and awaiting health inspections.

�e best aspects of the job, Emily says, are the regular hours — no more long nights, weekends, or holidays. She usually works from 8 a.m. to 5 p.m., Monday through Friday. She travels less now than she did in the beginning. She enjoys the day-to-day variety of the job while regularly traveling around Indianapolis to meet with customers or contractors and to examine new retail spaces.

Grand openings are a chance to see her vision come alive. Emily says, “It’s

very rewarding to attend grand-opening events for projects I have worked on daily for the previous year. Seeing the sta� maneuver around their new kitch-en and create signature dishes for a new restaurant is exciting and always a fun way to close on a project. Only I (and a few other people) know exactly what it takes for some of these restaurants to open their doors.”

Eight years after graduation, Emily has found success in a male-dominated industry. In January 2015, she was honored as the Dealer Sales Represen-tative of the month for Food Service Equipment & Supplies magazine, a monthly publication that pro�les the most accomplished foodservice equip-ment and supplies dealer sales reps.

CONTINUED FROM COVER

Internships helped alumna find her career

HTM wage impact calculator for limited-service restaurantsBuilding on their previous research, pro-fessors Richard Ghiselli and Joseph Ismail have deployed an online calculator making it possible for operators of limited-service restaurants (LSRs) to estimate the impact of a wage increase on a business.

In 2015, Ghiselli and Ismail provided a methodological framework for estimating the impact of an increase in wages in LSRs. Now they have deployed an online calcu-lator that allows LSR operators to input their �nancial data and easily estimate the impact of a wage increase on an operation. After inputting their zip code, current and proposed wages, and pay period (weekly, biweekly, etc.), they advance to a second page and are prompted to enter detailed �nancial data. �e speci�c data required include total payroll, proportions of hourly and salaried workers, hours worked, payroll taxes and bene�ts, and estimates of anticipated average hourly pay raises. With

this information, the percentage price increase required to maintain the same net operating income is calculated.

Output provided by this initial version of the calculator should be viewed as a baseline for operators to begin consid-ering alternative strategies when facing proposed wage increases. �e results from the calculator assume that sales quantity and mix, cost of goods and all other inputs to production will remain unchanged.

Upgrades to the initial version of the calculator are ongoing and include allowing operators to input speci�c hourly rates and raises for all hourly employees as well as including the impact of changes in overtime rules for salaried employees, which were recently put on hold by a U.S. District Court judge in Texas.

One unique feature of the calculator is that the current minimum wage is automatically input based on the zip code

provided by the user. With a database of minimum wage rates and changes back to January 2015 in over 32,250 zip codes throughout the United States, it is possible to have future versions of the calculator that provide output based on both hourly wage and salaried overtime rules, as well as payroll taxes and bene�ts, customized to the zip code level.

�e HTM Wage Impact Calculator for Limited Service Restaurants can be accessed at http://minwagecalc.hhs.purdue.edu.


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Seeing hospitality and tourism up close in Peru, EcuadorSUMMER 2016

Sixteen Purdue students headed to Ecuador and Peru in May to understand �rsthand how the culture of these two countries intertwines with tourism. It was the �rst time that a majority of the students had been to South America, says Howard Adler, C.B. Smith Professor of Ho-tel Management and faculty leader for the program. �e program in Ecuador always surprises the students, he says, because it is a small country, geographically, but has great diversity. It has many volcanoes, a long Paci�c coastline and one-third of the country is part of the Amazon.

�e 2016 program started in Quito, the capital of Ecuador, where the students met with the vice mayor and toured the histor-ical city, which is a UNESCO site. �e next stop was Mindo, which is in the rainforest and one of the largest bird-watching sites in the world. �e students went zip lining, and also visited a small local chocolate plantation and a butter�y exhibition.

“I thought it was very cool that we were able to stay in an ecolodge type of hotel, and this was one of my favorite places during the whole trip,” says Filippo Sneider, a senior in HTM.

�e group then traveled to Otavalo, which is the largest market town in the

northern part of country. �e students vis-ited an animal market to see how the local people buy their animals, visited a condor sanctuary and also had a cooking class.

“I loved Otavalo because you could see all the local people walking around in their indigenous clothing. �ey are so kind and always smiling,” says Cassidy Woods, an HTM senior.

�e last stop in Ecuador was by way of a one-hour �ight to the Galapagos Islands. “�e students absolutely love the Galapa-gos because it is one of the most unique places on the planet,” Adler says.

�e students had a tour of the Charles Darwin Research Station and traveled to other islands to see wildlife unique to the area. “�e highlight of the trip for me was seeing the giant Gala-pagos tortoises, how they got around and the sounds they made,” says Gabrielle Hill, an HTM senior.

�e next stop for the program was Lima, Peru, where the students saw the historical parts of the city and also went to a dinner show with authentic

Peruvian dancing and music. �ey then �ew to Cuzco, which is nearly 12,000 feet above sea level, where the students spent a day getting used to the change in altitude.

“Cuzco is a really special place and was the original capital of the Incas, so there is a lot of history there,” says Susan Gordon, one of the HTM professors on the trip.

From Cuzco the students traveled to Machu Pichu.

“For me, this was the highlight of the entire trip. �ere is a sort of mystical feeling about the site and how the people worshipped and ate and lived in general,” Adler says.


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After participating in the past two Cuisine and Culture classes o�ered through HTM, I signed up to travel to Belgium and Luxembourg. Each time I take part in these classes, I gain a wealth of experiences that are unattainable in a normal classroom environment.

Upon arriving in Belgium, we all felt welcomed by the culture. Our hosts and guides educated us through each location we visited, and they left us feeling as though we were members of their communities. �e food of Belgium and Luxembourg emphasized simplicity and brought forward the natural �avors of the ingredients in each dish.

Cured meats, seafood and stews were very prominent in both countries. I had to go for the crispy, rich Belgian wa�es and fries with mayonnaise, but there were many more local options than I anticipated. A family-owned butcher in Luxembourg produced wonderful smoked hams and

sausages. Large pots of steamed mussels with various broths and seasonings were readily available — and always delicious. A whole suckling pig at Golden Vineyards was one of the most �avorful pieces of pork I’ve had in my entire life.

In addition to the food, the culture of beer and brewing was equally astonishing. With over 150 varieties to choose from, it was easy to see that Belgians take great pride in their craft. We visited Trappist and commercial breweries, and I tried as many beers as I could throughout the week. Each variety had its own distinct �avor, color, mouth-feel and aroma. Drinking beer in Belgium is more than just having a drink, it is a fully immersive, sensational journey into the history of the country.

I �nd a multitude of meaningful experi-ences whenever I have studied abroad. I can always look back on the wonderful food and hospitality from a professional perspective, with the idea of bringing that culture to the

United States. �ere is always one moment each trip that carries personal signi�cance, and will stay with me for the rest of my life. In Belgium and Luxembourg, I got to experience cultural exchange �rsthand. �e best example of this happened at the Mannekin Pis in Brussels. When we visited the statue, it was dressed in a red and blue robe with an ornately decorated hat. Curious, we approached the statue to �nd a group of people wearing the same vestments as the Mannekin itself. I found one of the group who spoke English, and learned that it was a group of pharmacy students from a Brussels university, which seemed to include students and alumni who were there for some kind of ritual. �e man told me to pay attention to the statue, and as I turned I watched one of the students hit the fountain, at which point it started to �ow with Chimay Trappist Ale, one of Belgium’s �nest exports. �e man I talked to exchanged words with his comrades and turned back to us. He was so happy that we expressed interest in their culture that they invited us to join in the celebration, and we happily obliged. What I realized at that moment was that by simply staying open-minded and accepting of others’ cultures, we gain an appreciation for everyone we meet.

�is simple ideology could be the key to attaining peace throughout the world, and to �nd this on a study abroad trip made it that much more meaningful. Personally, experiences like this will keep me traveling abroad as much as possible, and I would advise anyone to do the same.

Comfort food, craft beer, and cultural appreciationSTUDENT GAINS WEALTH OF EXPERIENCE ON TRIP TO BELGIUM, LUXEMBOURG

By Ben Kitchen, BS, May 2017


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Aggressive study abroad schedule for 2017, 2018PROGRAMS OFFERED FOR 2017 SPRING BREAK, 2017-18 WINTER BREAK

Approximately 1,250 students at Purdue participated in some form of study abroad program last year. “It has become clear that study abroad programs have not only been growing in popularity but also in the impact they have had on students,” says Howard Adler, C.B. Smith Professor of Hotel Management, who has helped coordinate many of the study abroad programs in HTM.

“We are very fortunate to have faculty in HTM who have been committed to put-ting together successful programs,” says Liping Cai, HTM professor and associate dean of International Programs for the College of Health and Human Sciences.

HTM will be o�ering three programs for spring break 2017. A program to Ice-land will be o�ered for the �rst time, and it has had tremendous response, Adler says. In addition, there will be a program to Portugal led by Chef Ambarish Lulay, who has previously taken groups to Portugal. Chef Carl Conway will lead a new program to Cuba.

Spring break programs always have been popular, so it was decided to extend o�erings to see if three programs would generate enough interest. �ere also are many students outside HTM who want to participate in HTM programs, and they will be accommodated when possible.

In Maymester and during the summer there will be a number of programs. One will be led by Richard Ghiselli, professor and head of HTM, who has organized a program to Italy in conjunction with the Florence University of the Arts. Another program will go to South Africa and is be-ing organized by Sandra Sydnor, associate

professor in HTM, in conjunction with Purdue’s College of Agriculture. Jonathon Day, associate professor in HTM, also is o�ering a service-learning program to Nepal, where students will work in villages in the foothills of the Himalayas.

Chef Nelly Farmer will lead a full sum-mer program to Ireland. Ireland, which has been a successful program in the past, has not been o�ered for a few years. Many students have expressed interest in it, Adler says.

Winter break programs are being o�ered again in 2017-18. �ese programs were done a few years ago, but they are di�cult to sta�. Adler will take a group to Buenos Aires, Argentina, for nine days and will return the day before classes start in January. A program to Argentina was o�ered a few years ago and was very popular. Students will spend New Year’s Eve in Buenos Aires and will visit Uruguay and Iguazu Falls.

Adler says that programs are always contingent on student numbers. Study abroad programs are a great way to promote HTM, and many students want to get into HTM because of international opportunities.

He says they are putting together programs for 2018, including a spring break program to Spain, a Maymester program to Italy, a Maymester program to New Zealand and a summer program to England and the Netherlands that may include Croatia. Future winter break programs will include Hong Kong and Singapore. �e �rst priority for study abroad programs is the safety and secu-rity of HTM students, so international situations are constantly monitored to determine if a destination meets those requirements.

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$100,000 AND ABOVEMr. and Mrs. Stephen Harold Braun

Jersey Mike’s Franchise Systems Inc.

$10,000 - $99,999Ban� Vintners Foundation

$5,000-$9,999Mr. Edwin P. Wiley

$1,000-$4,999 Mr. Steven M. Angel

Dr. and Mrs. Richard F. Ghiselli

Mr. and Mrs. Scott R. Haner

Mr. Je�rey D. Hart

Dr. and Mrs. Stephen J. Hiemstra

Mr. and Mrs. John W. Hostetler

Mr. Jose M. Laboy

Prof. Bruce I. Lazarus

Ms. Kathleen L. Sims

Abovetraining Inc.

Fidelity Charitable Gift Fund

HTM John Purdue Room

$100-$999 Mr. and Mrs. Richard W. Anderson

Mr. and Mrs. A. Douglas Bennett

Mr. Todd E. Butler

Mr. and Mrs. Richard W. Cramer

Mr. and Mrs. Alex Crubaugh

Mr. James Earl Dora Sr.

Mr. and Mrs. Paul W. Dovey

Mrs. Roberta S. Eby

Mr. Steven M. Elinson

Ms. Lisa Diane Eylens

Ms. Linda S. Fishman

Ms. Jody M. Flowers

Ms. Suzanne W. Fortini

Mr. Todd A. Froehle

Ms. Marnie C. Gautsch

Ms. Mary A. George

Mr. and Mrs. Steven D. Gerdt

Mr. and Mrs. Bruce M. Grosbety

Ms. Kathy L. Gustafson

Dr. Judith L. Hack

Ms. Sharon R. Hall

Ms. Heather J. Kish

Mr. and Mrs. James J. Krampen Jr.

Mrs. Sarah C. Lee-Plough

Mr. and Mrs. Doug Longest

Mr. Dustin Robert Longest

Mr. Roger L. Lynas

Mr. and Mrs. Stephen W. Marmon

Mr. Matthew P. McGrady

Mr. James William McLaughlin

Mr. Jack M. Noonan

Ms. Sheryl M. Oilar

Judith A. Painter-Smallwood

Mr. and Mrs. �omas M. Puntel

Ms. Jeanette Ray

Mrs. Taira E. Siebenaler

Ms. Kelli Crubaugh Sio

Mrs. Vicki Smith

Mrs. Karen Cormican Walker

Aon Foundation

Darden Restaurants Foundation

General Electric Foundation

$0-$99Mr. and Mrs. Matthew R. Anders

Mr. and Mrs. Je�rey A. Baehl

Mr. and Mrs. Dirk J. Bengel

Miss Jill-Marie Blackstock

Ms. Denise M. Buhrmester

Mr. Donald R. Burrus

Ms. Maria D. Campos

Dr. and Mrs. James R. Castor

Mrs. Kathryn A. Cavaleri

Mr. and Mrs. Arthur Elinson

Mrs. Laurel A. Garrett

Mr. and Mrs. Daniel J. Hebenstreit

Mr. Michael B. Hiatt

Mr. James W. Huether

Mr. Tim Jones II

Ms. Deborah W. Lee

Mr. Eric Anthony McCrory

Mr. and Mrs. Don Elliott McKinnis

Mr. and Mrs. Richard L. Nelson

Mr. and Mrs. Andrew E. Obrochta

Mr. Gregory �omas Pierce

Marianne Howes Pinkham, MBA

Ms. Yongchao Qu

Ms. Kimberly A. Raab

Mr. Christopher J. Rost

Mr. John R. Rousselle

Ms. Samantha Ashley Smith

Mr. James W. Strickland

Mr. John A. Sutton

Mr. and Mrs. James E. Timmons

Mrs. Veronica A. Vaclavik

Ms. Laura Jean Wilson

Mr. Brock A. Van Wye

DENSO Manufacturing

IBM International Foundation

Honor Roll DonorsSPECIAL THANKS TO OUR SUPPORTERS WHO CONTRIBUTED IN 2016.


1980Doug BinzelDirector Regional Sales at �e Wasserstrom [email protected]

1985Garry W. NelsonManager Financial Services of Prudential Financial in Indianapolis, [email protected]

1987Hari SinghOwner of Indiana Restaurant in Jaipur, [email protected]

1989Ellen Carney de LongAssistant Director Tax Technology Services at Ernst & Young, LLP in Indianapolis, [email protected]

1990Kelly Ann PaytonManager of Outpatient Rehab of Boulder Community Health in Boulder, [email protected]

1991Karl D GordonSenior Finance Manager of Suntrust Bank in Richmond, [email protected]

2001Cary CountrymanProfessor and Department Chair of Business Management at the Brigham Young University-Hawaii, Laie, [email protected]

2009Sam PorterDirector of Operations at Levy Restaurants at StubHub Center in Carson, [email protected]

2010Rachel KippenbrockAssociate Director Revenue Management Operations at Starwood Hotels & Resorts in Atlanta, [email protected]

2013Caitlin GoodingFront O�ce Manager at Starwood Hotels — Sheraton Grand [email protected]

Melissa MillerRevenue Manager Assistant at General Hotels Corp. in Indianapolis, Indiana [email protected]

2015Arianna BatistatosAssistant Front O�ce Manager at Hyatt Regency Maui in Lahaina, [email protected]

Rachel BlankenshipSports Marketing and Recreation Manager at Visit Lafayette-West Lafayette, in Lafayette, Indiana [email protected]

Chelsea GathersAssistant Director of Environmental Services of Aramark in Alamogordo, New [email protected]

Alumni UpdatesDATE

SAVE THE

HTM GOLFOUTING

Register now atpurduegolf.com/htmouting

Help Support the School of

Hospitality and Tourism Management

Scholarship Fund


2016-17 HTM Scholarship AwardsCONTRIBUTOR AWARD STUDENT’S NAME AHLEF – Cecil B. Day $1,500 Aisha Erby

$1,500 Katherine Meinzen $1,500 Sara Prust

AHLEF – ALIS $4,000 Jonas Berkowitch $1,000 Evan Clumb $1,000 Jenna Lammott $1,000 Lindy Schubring

Arthur J. Packard Memorial $2,000 Evan Clumb

Belin Family HTM Scholarship $4,031 Benjamin Kitchen

Higgins RHIT Scholarship $2,952 Karis Fanning

Howard B Rosfeld Scholarship $800 Filza Armadita $800 Timothy Self $800 Saerom Wang $800 Xu Zheng

IFMA Educational Foundation $5,000 Benjamin Kitchen $5,000 Cassandra Flener $5,000 Brittny Hopkins

International Gold & Silver Plate Society $1,000 Sheng Yu $1,000 Yingtong Zhou

Janet Bray $3,500 Isabella Murray $3,500 Jordan Raver

Joseph Sommers Memorial Scholarship $2,644 Mitchell Bruner

Laurie White Rice Memorial Scholarship $750 Karis Fanning $258 Katherine Meinzen

MCL/Charles McGaughey Scholarship $2,856 Zosha Davis $2,856 Ji Soo Kim $2,856 Joo Young Kim

Statler Scholarship $13,000 Lindy Schubring

Winegardner and Hammons $2,363 Keri-Grace Rorick

SUBTOTAL: $75,266

PURDUE/ALUMNI AND OUTSIDE AWARDS: $464,586

TOTAL: $539,852


Steve AngelFounding Principal Fulcrum Hospitality LLCNew York

Steve BaumanVice President, Global Learning Deployment (retired) Marriott InternationalBethesda, Maryland

Roy BeaumontVice President, Select Service and Extended Stay LodgingMarriott InternationalBethesda, Maryland

Travis CarpenterExecutive Vice PresidentJack Stack BarbequeOverland Park, Kansas

Brad CohenOwner/Vice President Arni’s Inc.Lafayette, Indiana

James Dora Jr.President/CEO General Hotels Corp.Indianapolis, Indiana

Bill EdmundsonPrincipal Tenacity Inc.Park Ridge, Illinois

Richard EisenbarthPresident/COO Cini-Little International Inc.Fort Lauderdale, Florida

Barbara FrazeeDirectorUniversity ResidencesPurdue UniversityWest Lafayette, Indiana

Richard GhiselliProfessor and Head of School of Hospitality and Tourism ManagementPurdue UniversityWest Lafayette, Indiana

Bruce GrosbetyManaging DirectorEnchantment ResortSedona, Arizona

Lori HaltermanCorporate/Destination Sales ManagerVisit IndyIndianapolis, Indiana

Bryan HayesChief Operating O�cerWhite LodgingMerrillville, Indiana

Jianwei LiChairmanJinling Hotels and Resorts Corp.Nanjing, China

Howard JohnstonTerritory ManagerNCR Corp.Chicago

Hoyt JonesPresidentJersey Mike’s SubsManasquan, New Jersey

Richard KelleherPrincipalPyramid Advisors LLCBoston, Massachusetts

Jason KreulSenior VP; Full Service OperationsWhite LodgingMerrillville, Indiana

Christine LadischDeanCollege of Health and Human ServicesPurdue UniversityWest Lafayette, Indiana

Zach LockettSenior Account ExecutiveJW Marriott IndianapolisIndianapolis, Indiana

Beth McCuskeyVice Provost for Student LifeO�ce of the ProvostPurdue UniversityWest Lafayette, Indiana

Tim McEneryFounder, EntrepreneurCooper’s Hawk Winery and RestaurantsCountryside, Illinois

Art NorinsChairman/CEONor 1 Inc.Santa Clara, California

Joerg OberschmiedChief Operating O�cerLavAzza North AmericaNew York

Jack QuinnVice President Industry RelationsEcolabFrederick, Maryland

Patrick TammPresident/CEOIndiana Restaurant and Lodging AssociationIndianapolis, Indiana

Joann WadePresident/CEOVisit Lafayette-West LafayetteLafayette, Indiana

Frank WenVice President/General ManagerShangri-La HotelNanjing, China

Gary WhitneyVice President Global LearningIntercontinental Hotels GroupAtlanta, Georgia

Scott WisePresident/CEO/OwnerScotty’s BrewhouseIndianapolis, Indiana

THE

BOILERPLATE

HTM Strategic Alliance Council

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

Rich Ghiselli, Professor and Department Head Beth Dilley, Clerical Support Rhonda Hostetter, Administrative Assistant

Telephone: 765-494-4643 Fax: 765-494-0327 www.purdue.edu/HHS/HTM

Produced by Purdue Marketing and Media HHS-16-8137EA/EOU

Non-profit OrganizationU.S. Postage

PAIDPurdue University

Permit No. 221School of Hospitality and Tourism ManagementMarriott Hall900 W. State St. West Lafayette, IN 47907-2115

MARCH

7th Annual HHS Awards Banquet — Shively Club South, Ross-Ade Pavilion, 5:30 p.m. All alumni are invited to attend. Learn more at purdue.edu/hhs/awards

APRIL

Black-Tie Dinner — Purdue Memorial Union. Annual event features welcome of new members of the HTM Hall of Fame, and live and silent auctions. Purdue Day of Giving 2017 — 24 hours, worldwide, online. Save the date and get ready to make a gift to HTM.

MAY

National Restaurant Association Show — McCormick Place, Chicago (May 20-23)

Purdue HTM Reception

SEPTEMBER

HTM Annual Golf Tournament — Outing, planned and managed by students, raises money for the HTM Student Scholarship Fund.

HTM Fall Career Fair — Students have an opportunity to meet with HTM, CSR companies.

NOVEMBER

HX: The Hotel Experience — (formerly IHMRS), Javits Center, New York City (Nov. 12-14)

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boilerplate - purdue university · boilerplate james e. dora sr. gave back generously to his alma...

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