NEWS
Behind the Scenes-Food at Universal Studios
Hugo Martin, Los Angeles Times, with a feature on the Head Chef for Universal Studios Theme Park, in Universal City. Think an epic undertaking like preparing food for King Kong and thousands of his closest friends.
Professional Development Event - Presentations
Here's a recap of "Current Trends and Challenges for the Hospitality Industry-2010" with our presenters' Bio Sheet and their presentations: Andrew Feinstein, Dean of the Collins College of Hospitality Management at Cal Poly Pomona; Dan Fenton, CEO of San Jose Now; Chef Paul John Bernhardt Diablo Valley College; and John Southwell, GM of San Jose Hilton and Crowne Plaza Hotels.
2010 Student Competition & Symposium Results!
"New Directions: New Frontiers" was held at the Energy Resource Center in Downey on april 16th. The event was at capacity with approximately 200 attendees, 12 Hot Foods competitors and 8 Tablescape competitors. Hot Foods Winners - Kevin Bui - Cypress 1st Place, Davina Gongora - OCC 2nd place, Victoria Garcia - Cerritos 3rd Place. Tablescape Winners - Chelsea Clapper - Cypress 1st Place, Kim Allen - OCC 2nd Place, Cindi Slater - LATTC 3rd Place. Special thanks to all the sponsors, judges and presenters. Here's a slideshow that captures all the excitement. (photos courtesy of Liem Bui).
Roger Gerard on Hospitality
In his latest, Roger Gerard, Shasta College, features the growing trend of Street Smart Food, a look at mobile catering with some links to some of the more popular ones.
Roger takes a look at the new airport scanning machines; a cautionary tale that may give frequent travelers pause.
Roger considers the concept of "Inferior Good" as it applies to current trends in the Hospitality Industry.
Roger writes about the many benefits of the "Staycation" to both your wallet and psyche.
Roger looks at various hiring practices within the industry and clearly defines tradition vs. discrimination.
Roger uncovers the fine art behind menu creation and design, think placement, space and price points.
Roger considers his expanded role as a hospitality educator with much of his time spent counseling students about the unsteady job market.
Roger reflects on the era of the 3-martini lunch and where the industry is today in terms of alcohol consumption trends.
Roger started the semester off with a look at the recession and cutbacks in hospitality. The golden rule for hotels and restaurants...never cut back on service. A related article, "Snapshot of the Recession" from the Los Angeles Times, looks specifically the impact the economy is having on some high-end hotels in Orange County, CA.
Hotel Economic Downturn
Hugo Martin, Los Angeles Times takes a look at California's hotel industry in these difficult times. In a related piece, read about the lengths some properties are going to in order to fill rooms.
Successful Beginnings
Lisa Ledeboer, Mt. San Antonio College offers some timely exercises to start the new semester. No matter the discipline, here are a variety of activities to engage your students.
2009 - Hospitality & Culinary Arts Symposium
This year's CCC Culinary Arts Student Competition and Symposium, "California Dreamin'"introduced a tablescape competition component for Hospitality students, too. Click here or on image for recap.
Op-Ed on Living Wage
In an editorial in The Los Angeles Times, local hotelier Peter Dumon urges his peers to work diligently to accept the City of Los Angeles' living- wage ordinance. A must read for those teaching or considering a career in the hospitality industry.
Roger Gerard's Contributions 2008-09
Roger Gerard, Shasta College, our regular contirbutor, covered a variety of Hospitality related topics last year:
- A look at the growing practice of Biodynamics in California's wine industry.
- Strategies to overcome the fear of flying.
- The elements of interior design applied to the airline industry.
- In "Economic Cents," he offers tips for saving money while dining out.
- He explores a restaurant's right to refuse service as in no shirt, no shoes...
- Real Stories - Customer Service professionals' success stories.
- Above and beyond, customer service in practice.
- An inside look at the airline industry’s practice of “bumping” passengers on oversold flights.
- Strategies for finding value in air travel.
Grant for LA High School CA & Tourism Training
Gale Holland, Los Angeles Times writes about Santee High School teaming up with LA Trade Tech College to offer training in Culinary Arts and Tourism. The program is funded by the Irvine Foundation.