Title: Georgia State University
1Welcome!
- Georgia State University
- Cecil B. Day School of Hospitality
2Welcome to the Cecil B. Day School of Hospitality
- The School of Hospitality is committed to serving
students as our - important customers. Please feel free to stop
by our offices on the - 2nd floor in the Robinson College of Business
(35 Broad Street, - Suite 220). You may also contact the School
through Dr. Debby - Cannon, the Director, at hrtdfc_at_langate.gsu.edu,
Ms. Marlena - Parker, the Schools Business Manager, at
mrparker_at_gsu.edu, or - any of the Schools faculty.
-
We look forward to serving you.
3School of Hospitalitys Mission Statement
- The Cecil B. Day School of Hospitality
Administration is committed to academic
excellence in the development of students for
leadership roles in the hospitality and tourism
industry. We prepare students for such positions
by pursuing ethical, innovative and
value-enhancing strategies in a culturally
diverse and technologically advanced world. We
serve our local, regional, national and
international constituencies through research,
teaching and outreach activities. The School
achieves its mission by offering a relevant,
up-to-date curriculum in a teaching and learning
environment that emphasizes continuous
improvement.
4Agenda/Topics To Be Covered
- School of Hospitality Points of Pride
- The Symbol for Hospitality
- Faculty/Staff Information
- Advisement
- Course Scheduling Planning Your Course of Study
- Course Descriptions
- Course Approvals, Student Advisement
- Student Services
- Directory
5Cecil B. Day School of Hospitality Points of
Pride
- Ranked as the nations 13th best undergraduate
hospitality program (12th among public
institutions) by the Journal of Hospitality
Tourism Education - In fall 2006, the School opened two new
facilities The Hospitality Learning Center,
inside the Georgia World Congress Center (a first
for a hospitality program to have a dedicated
classroom inside one of the nations top
convention centers) and the Culinary Learning
Center (inside the Bennett Brown Building).
6Cecil B. Day School of Hospitality Points of
Pride
- The Schools faculty full and part-time - all
have had substantial managerial industry
experience allowing them to bring real life
learning into the classroom. - The Schools Industry Board is comprised of
international and national leaders in the
hospitality industry representing companies such
as Coca-Cola, RARE Hospitality, Marriott, Hilton,
Hyatt, Starwood, InterContinental Hotels,
Ritz-Carlton, ARAMARK, Waffle House, Raving
Brands and Disney.
7Cecil B. Day School of Hospitality Points of
Pride
- The School hosts over forty guest lecturers each
semester representing leaders from almost every
segment of the hospitality industry. - Students learn through real-life industry
projects that add value to a resume. Examples
include - The Event Management course presents a major
event each semester. Examples include
Hotelympics, Battle for Atlanta, pre-basketball
game Tailgate Parties - The Food Production course has a Grand Buffet
at the end of each semester themed and produced
by the students
8The School of Hospitality offers -
- A degree program leading to a BBA in Hospitality
- A certificate program for post-baccalaureates and
majors in areas other than hospitality - A graduate MBA program with a hospitality
concentration
9Cecil B. Day School of Hospitality Points of
Pride
- Two Hospitality Career Fairs are held each year
to assist students in finding internships and
career positions. - The Schools Job Hotline presents on-going job
opportunities to students in a convenient on-line
format. - Students interested in international learning
experiences have two choices - The School offers a Maymester, two-week, study
abroad program in Europe focused on the
hospitality industry - Students may study in the hospitality and tourism
department at the Université de Savoie in France
for spring semesters.
10The Significance of the Pineapple
- Symbol of Hospitality American colonists began
importing the pineapple from the Caribbean in the
17th century. Due to its seemingly exotic
qualities and rareness, the pineapple soon became
a symbol of hospitality in early America.
Because trade routes between America and
Caribbean islands were often slow and perilous,
it was considered a significant achievement for a
host to procure a ripe pineapple for guests.
Similarly, some accounts tell of New England sea
captains who, upon returning from trade routes in
the Caribbean or Pacific, would place a pineapple
outside their homes as a symbol of a safe
return.
11History of Hospitality continued
- Due to its association with warmth and
friendliness, pineapples in America were often
used as the crowning piece in large displays of
food. Similarly, the pineapple symbol was used
frequently in the 18th and 19th centuries to
decorate bed posts, tablecloths, napkinsanything
associated with welcoming guests. Today, the
pineapple remains a fitting symbol for the
hospitality industry, and pineapple-themed
products still abound. From lamps to candle
holders to salt and pepper shakers and beyond,
the pineapple motif says Welcome!
12Whos Who Dr. Debra Cannon, Director
- Biography Dr. Cannon specializes in hotel
management, human resource management and club
management and has over 27 years experience in
the hospitality field. Prior to joining Georgia
State, she worked with the Ritz-Carlton Hotels
and Hyatt Hotels at the property and corporate
levels. Her research interests have focused on
human resource and quality issues resulting in
over 40 publications. She was the founding
Executive Editor of The Journal of Applied
Hospitality Management, the Schools scholarly
research journal. She is also the co-author of
Training in the Hospitality Industry (Educational
Institute of AHLA, 2002) and has authored
numerous textbook chapters. She is a frequent
speaker for industry and educational events
having made over 100 presentations nationally and
internationally. Dr. Cannon serves on several
national, state and local boards including the
Atlanta Convention and Visitors Bureau, the
Georgia Hotel Lodging Association, the Master
Club Manager Council with CMAA and is a
Commissioner with the Accreditation Commission
for Programs in Hospitality Administration
(ACPHA).
13Whos Who Dr. Raymond Ferreira, Associate
Professor
- Biography Dr. Ferreira's primary area of
interest is in private-club management,
specifically in the area of strategic planning
and marketing of private clubs, including country
clubs, golf clubs, yacht clubs and city clubs.
Ferreira is a member of the Club Managers
Association of America and the American Marketing
Association. He also serves on the editorial
board for the Journal of Restaurant and Food
Service Marketing. Ferreira's research has been
published in the top hospitality journals. He has
been a consultant for numerous prestigious clubs
across America and Canada.
14Whos Who Dr. Misty Johanson, Assistant Professor
- Biography Dr. Johanson's industry experience
includes managing and training in resort hotels
and restaurants in the U.S., Hawaii and the
Caribbean. She has contributed to the industry
through professional experience as a management
consultant and advisor to several international
travel organizations including Starwood and
Hilton. Dr. Johanson has been successful in
publishing over fifteen articles all of which
have appeared in Hospitality's top referred
journals, to include application to the
international, national and local business
communities.
15Whos Who Dr. David Pavesic, Professor
- Biography Dr. Pavesic has been at Georgia State
since 1986 and served as program chair from 1988
to 1996. He is a former restaurant industry
corporate executive and owner of two causal
dining Italian restaurants. He is ranked 9th in
the top 108 "most influential hospitality
management education scholars" from 1989-1999
and 17th out of the top 100 hospitality authors
in total publications in premier hospitality
journals. His areas of research interest are menu
sales analysis, menu design, and the history of
the hotel and restaurant industry.
16Whos Who Ms. Deborah Robbe, Instructor
- Biography Deborah Robbe's current teaching and
service concentrations are in fairs, trade shows,
expositions, travel and tourism. In addition to
her teaching duties, Robbe is active in industry
associations with the International Association
of Fairs and Expositions and the International
Association of Exposition Managers. Her current
research areas have included the Atlanta
Committee for the Olympic Games, the Georgia
World Congress Center and the Georgia Dome, and a
McDonald's Heritage Bowl study of festivals and
events surrounding bowl games.
17Whos Who Ms. Diana Barber, JD
Visiting Lecturer
- Diana S. Barber, Esq., served as the former vice
president and associate general counsel for The
Ritz-Carlton Hotel Company where she provided
in-house counsel legal services to all
Ritz-Carlton hotels, condominiums and dining
clubs worldwide. Ms. Barber is an active member
of the State Bar of Georgia, The Florida Bar and
the Atlanta Bar Association. She is a frequent
contributor to industry trade journals on
hospitality legal issues and ways to prevent
legal problems in the industry.
18Part-time Instructors
- The Schools part-time faculty represent a Whos
Who of industry leaders - and a wealth of industry experience
- John Smith was with the Georgia World Congress
Center for over 25 years most recently as the
GWCCs General Manager. Mr. Smith has held
leadership positions in numerous professional
associations including IAEM and IAAM. - Mike Wien is the founding partner of Wien
Associates Fresh Perspectives for Profitable
Growth. Mr. Wiens marketing expertise has been
utilized by numerous hotel companies and other
businesses. Most recently, he has been very
active in Brand Atlanta. - Rob George is Director of Guest Services for the
Atlanta Braves. In this role, Mr. George has been
in charge of transforming the guest experience
at Turner Field into a positive, memorable
occasion. Prior to the Braves, George was with
the Ritz-Carlton Hotel Companys Leadership
Institute.
19Ira Blumenthal The School of Hospitalitys
Executive-in-Residence
- Ira Blumenthal has served as the Schools first
Executive-in-Residence since 2003. Blumenthal, a
leader in the food industry, is president of
Co-Opportunities, Inc. He is founder of the
Foodservice Branding Institute and has worked
with clients such as Coca-Cola, Nestle, Kroger,
McDonalds, Harrahs, United Artists, Disney,
Sara Lee, Fairmont Hotels and the Marriott
Corporation.
20Whos Who Marlena Parker, Business Manager
- Biography Marlena has over 13 years of
experience in administration, including
progressively responsible key assignments in
student recruitment and career development.
During her first year with the university she
assisted in enhancing positive recognition of the
hospitality program to transfer, post
baccalaureate and incoming freshman. She manages
the financial affairs of the School of
Hospitality along with assisting students with
course selection and requirements necessary for
successful completion of a degree in Hospitality
Administration.
21Whos Who Cynthia Lemons, Staff Assistant
- Biography Cynthia Lemons joined Georgia State
- University from the legal and insurance
fields. She has - over ten years law firm administrative
experience and - twelve years personal and commercial
insurance - knowledge. Ms. Lemons is a Certified Claims
Adjuster.
22Career Possibilities
- Majoring in hospitality administration will
prepare you for a career in the largest service
industry in the world. There are career
opportunities in every segment of this broad and
diverse profession including - Hotel management
- Restaurant and foodservice management
- Meeting and event planning
- Convention Services
- Venue Management
- Private club management
23Planning Your Course of Study
- The variety of courses offered by the School of
Hospitality allows students to specialize in
certain industry areas. Required courses are
combined with elective courses to create areas of
industry focus. - The variety of courses can also help the student,
not knowing what industry segment may be of
interest as a career, to experience through the
classroom many hospitality areas.
24Creating an Industry Area of Focus
25Course Descriptions
- HADM 3010 - Perspectives in the Hospitality
IndustryPrerequisite None. This course provides
an overview of the historical evolution and
development of the modern lodging, food service,
travel and tourism, and other hospitality-related
industries. - HADM 3310 - Hotel ManagementPrerequisite None.
This course is designed to present an overview of
the basic components of hotel operations a
historical view of the development of the hotel
industry and understanding of the functions of
front and back of the house hotel operations
classifications of hotel products/services and
future trends in hotel development and operations.
26- HADM 3350 - Meeting and Trade Show
ManagementPrerequisite None. This is a survey
course in meetings and trade show management
which provides students with a broad overview of
the basic structure of large meetings and trade
show management. - HADM 3401 - Principles of Quantity Food
ProductionPrerequisite None. Students must
concurrently enroll in HADM 3402, Food Production
Lab. This is the lecture component of the
introductory course in quantity food production. - HADM 3402 - Food Production LabCo-requisite
HADM 3401. Students must concurrently enroll in
HADM 3401 lecture section. This is a
hands-on-food preparation lab where students will
interact with and demonstrate the principles of
quantity food production in a food production
facility.
27- HADM 3420 - Restaurant and Food Service
ManagementPrerequisite None. This course covers
the history, organization and development of
modern food service concepts industry
demographics, impact of restaurants location,
menu design, business entities, franchising,
service delivery systems, equipment selection,
facility lay-out, and career demands. The food
service industry includes not only commercial
table service restaurants and fast food
operations, but all public and private operations
offering food service to a constituency that
includes retail, contract feeding, military,
education, health care, transportation, and
recreation areas. - HADM 3490 - Private Club ManagementPrerequisite
None. This course explores the operation and
management of private city, country, and athletic
clubs.
28- HADM 3500 - Wine Management, Pairing, and
ServicesThis course will include the wine
management topics of purchasing, merchandising,
cost control, pricing, cellar management and
inventory control. Emphasis is given to
responsible alcohol consumption and sales, the
legal liability and the moral obligations
attendant to the sale and consumption of wine.
The course is designed to also develop an
appreciation of viticulture and oenology and
instill a deeper knowledge of wines to pair with
food. Wines are introduced in their historical
context and the processes of making wine are
explained. The course covers the world's 12 major
grape varieties country by country. Students must
be 21 years of age. Authorization from the
department must be obtained prior to registration.
29- HADM 3600 - Expos, Fairs, and Entertainment
ManagementPrerequisite None. This course is a
survey course in expositions, fairs and
entertainment management which provides students
with a broad overview of the basic structure of
expositions, fairs, and entertainment
organizations. - HADM 3720 - Hospitality LawPrerequisites None.
This course examines federal, state and local
laws applicable to the operation of food and
lodging enterprises. - HADM 3750 - Hospitality Human Resources
ManagementPrerequisite None. This course
investigates the study of organizational
behavior, selection and placement of personnel,
role of supervision, performance appraisal, wage
and salary administration, and employee
motivation.
30- HADM 3760 - Hospitality Service
MarketingPrerequisite Mk 3010 or consent of
instructor. This course provides an introduction
to service marketing and its application to the
hospitality industry, including the application
of basic marketing concepts and research methods.
- HADM 3800- Hospitality Service Issues and
StrategiesPrerequisites None. An examination of
the issues and strategies of hospitality service,
where service is defined as, "a useful activity
that does not produce a tangible product" but
produces results for customers and in some cases,
actually changes customers. The concept of
service and the linkages to the functional areas
of marketing, operations, and human resources of
a business enterprise will be discussed as
applied to a variety of hospitality settings. The
strategies for implementing and delivering
effective hospitality service, including the
"total quality management" approach to providing
world-class customer service is addressed.
31- HADM 4100 - Cost Controls and Hospitality
Financial AnalysisPrerequisite Fi 3300, HADM
3010, HADM 3400. Internal systems for monitoring
revenues and expenses, ratio analysis, break-even
and closing point are presented as additional
financial tools for the owner-manager. Other
topics include labor costs analysis and
scheduling techniques the menu as a cost control
and marketing tool sales mix analysis pricing
theories and methodology food and beverage
purchasing and inventory systems. The course also
covers the Uniform System of Accounts for
Restaurants and Small Hotels and Motels,
financial reporting for operational analysis and
proforma development.
32- HADM 4800 - Strategic Hospitality Management
SeminarPrerequisite completion of 12 semester
hours in required HADM courses and all junior
business core courses. This course involves the
integration and application of interdisciplinary
management concepts, theories, and practices to
hospitality enterprises. - HADM 4900 - Work Study in Hospitality.Prerequisit
e none. All hospitality majors, upon completion
of 400 units of hospitality work experience and
upon completion of the work-study portfolio, must
register for HADM 4900. This course carries no
hours credit, and there are no tuition fees
involved.
33Sequencing Your Courses for Smooth Sailing
- Ideally, you should take courses in the order
listed on your PACE report. Sometimes, we
realize, this is not possible. - Please note prerequisites for certain hospitality
courses - _ HADM 3760 Mk 3010 and BCOM 3950
- HADM 4100 - Fi 3300, HADM 3010, HADM 3401/3402
- HADM 4800 12 hours of required HADM courses
- Also, please note that hospitality majors must
take their RCB - electives in hospitality. If you are a double
major in another - business discipline, please contact Dr. Cannon to
discuss how - electives are handled between the two majors.
34Course Approvals
- Prior to registration, you must have approval to
register for several hospitality courses. From
the School of Hospitalitys web site,
www.robinson.gsu.edu/hospitality , you can access
the course approval form. Download this form,
complete it and e-mail the form as an attachment
to Cynthia Lemons at hrtcml_at_langate.gsu.edu. You
can also fax the completed form to 404-413-7625
or bring it to the School of Hospitality office.
For HADM 3500, Wine Management, you have to
submit proof of identification and age in person
to the School. - Please see the next page for courses requiring
authorization to register.
35Course Approvals
- HADM 3401/3402 - Food Production Lab The size
of the lab restricts the class size for this
course. You are advised to submit your course
approval form as soon as registration begins for
the following semester. - HADM 3500 - Wine Management Students taking
this course must be 21 years of age, supply proof
of age to the School of Hospitality office and
sign a waiver. - HADM 4100 Cost Control Prerequisites are
checked for this course unless you obtain a
personal waiver by the instructor. - HADM 4900 - Hospitality Work Study Course
(Please see following page.)
36Work Study - HADM 4900
- The School of Hospitality prides itself in
graduates who are prepared for the industry. One
of the important components involved is the
requirement that all students have hospitality
work experience prior to graduation. - Positions that can be used for HADM 4900 can be
part-time or full-time and can involve more than
one position. - Students are advised to get work experience in
the industry segment that they plan to work in
after graduation. For example, if you are
planning to be an event manager after graduation
do not work throughout school exclusively as a
restaurant server.
37HADM 4900 Frequently asked questions
- How many hours do I have to work?
- HADM 4900 requires 400 units of hospitality
work experience. - If you are a manager or supervisor, you will
receive more credit for hours worked involving
one credit for every hour worked. Therefore, you
would need to work 400 hours. You can also earn
one credit per hour for a structured internship
program. Structured internship programs provide
students with the opportunity to typically work
in more than one position and/or department. The
employer also supplements the work experience
with professional development opportunities.
38HADM 4900 Frequently asked questions
39HADM 4900 Frequently asked questions
- What are examples of structured internship
programs? - Disney World offers a structured internship
program. Although a student typically stays in
the same position throughout the time, there are
weekly educational programs provided. ARAMARK at
Turner Field offers a summer program where
students do rotate and are included in training
sessions, managers meetings, etc. The
International Woodworking Fair offers a shorter
program which involves working during the IWF
event in Atlanta. There are numerous other
internships but these three provide an example of
how internship programs can vary.
40What if I worked in the industry before entering
school . does that work count?
- That work may count depending on when and what
type of position was involved. - If a student has worked in a supervisory or
management-level position prior to coming to
school, 50 of those work hours can count toward
the work study requirement if the position was
held within the last three years. - We want graduates to have marketable and
impressive resumes. If an individual has not
worked in the industry for the last three to five
years, more recent work experience is vitally
needed. - If you need to know if prior work experience will
count, e-mail Dr. Cannon (hrtdfc_at_langate.gsu.edu)
and provide the position(s) held, dates, hours
worked and job descriptions or a break-down of
job duties.
41HADM 4900 Frequently asked questions
- Explain what is involved in the work portfolio?
- The work portfolio has three main components
- 1. An analysis of your work experience
- 2. An evaluation from at least a current or
recent supervisor or manager (which is mailed
directly to Dr. Cannon). - 3. Proof of your hours worked through a
year-end paycheck stub (if hours are included) a
letter from the HR department or top management
indicating the hours worked - The work portfolio can be a valuable tool as you
are in the job - search process. Employers are increasingly
requesting that - applicants provide work portfolios.
42Senior Exit Exam
- The School of Hospitality requires that all
graduating seniors in their last semester of the
program contact the department at 404-413-7615
to schedule an appointment to take the Senior
Exit Exam. - The exam questions will cover information from
all of your hospitality courses and will take
approximately two hours to complete.
43Student Advisement
- Robinson College of Business majors have assigned
Academic Advisors on the 3rd floor of the RCB
Building. You are encouraged to meet with your
Academic Advisor regularly to ensure that you are
on track with needed courses. - Walk-in times for Academic Advisement are as
follows - 1000 AM 1100 AM, Monday, Wednesday, Friday
- 200 PM 300 PM, Tuesday
- Student Advisement continues on the next pages -
44Student Advisement
- Advisors are assigned alphabetically according
to your last name. - Joyce Cox - A-D
- Tracy Ivery - E-K
- LaShanda Thomas - LQ
- Katherine Sanderson - R-Z
- If you have questions for your advisor, contact
- askthercbadvisor_at_gsu.edu
45Hospitality Advisors/Career Advisors
- Faculty Advisors are also available through the
School of Hospitality. As a hospitality major,
you are encouraged to meet with your Faculty
Advisor. Faculty Advisors are divided by industry
specialization areas. We can provide advice on
elective courses to take, available industry
contacts, internship and job contacts and overall
career advice. - It is strongly recommended that you make an
appointment in advance with your Faculty Advisor
by e-mailing them.
46Hospitality Advisors/Career Advisors
- Debby Cannon - hrtdfc_at_langate.gsu.edu
- Human resources, hotels, private clubs,
general questions - Diana Barber - dianabarber_at_lodge-law.com
- Hotels, hospitality law
- Raymond Ferreira - hrtrrf_at_langate.gsu.edu
Club Management - Misty Johanson hrtmml_at_langate.gsu.edu Tourism
- David Pavesic hrtdvp_at_langate.gsu.edu
Foodservice and restaurant management Culinary - Debi Robbe - hrtddr_at_langate.gsu.edu Special
event management Tradeshows and meeting planning
47Student Services
- Industry Connections
- An important step in preparing for a career in
hospitality is to build professional
relationships within all areas of the industry.
The hospitality industry is a system of closely
interrelated segments. The Industry Connections
program at the School of Hospitality allows
students to get to know industry leaders in the
hospitality industry - Industry Connections provides one-on-one
opportunities for students to spend a brief
period of time (one day or less) with a
management-level or higher individual. It also
involves attending School events at which the
Schools Industry Board will be present.
48Industry Connections
- Participation is voluntary for hospitality majors
and certificate students through the School of
Hospitality. - Application forms are available through the
School or through the Schools web site at
www.robinson.gsu.edu/hospitality.
49Student Services
- STUDY ABROAD
- The program is designed to introduce students to
European Hospitality through the exploration of a
variety of hospitality businesses in Switzerland,
Germany, and France. The first week of the course
is conducted in Atlanta and will address the
background of the European hospitality and
tourism industry utilizing lectures, videos and
class discussion. - More information about Hospitality Study Abroad
Contact Dr. Dave Pavesic, 2006 Program
Coordinator, at hrtdvp_at_langategsu.edu or
404-413-7622
50Student Services
- SCHOLARSHIPS
- Undergraduate and certificate students are
encouraged to apply for the Cecil B. Day
Endowment, American Hotel Lodging, Margaret
Lupo and Austin Hansen Memorial Scholarships. - The School of Hospitality awards scholarships
annually to assist students with their
educational expenses. Applications will be
available late January and selection is based
upon financial need and scholastic achievement. - Please contact the School of Hospitality at
404-413-7615 for more - information.
51Student Services
- TRADESHOWS
- The School of Hospitality selects student
delegates to represent us annually at two of the
largest hospitality tradeshows. - The International Hotel Motel and Restaurant Show
at the Jacob Javitz Convention Center in New York
and The National Restaurant Association Show in
Chicago. - Applications will be available to students who
are interested in applying to attend.
52Université de Savoie
- Please see the Schools web site to apply for a
student exchange opportunity in France at the
Université de Savoie. - Georgia State can send up to three students per
spring semester. - Robinson College of Business students are
eligible to apply. - Preference is given to students with a definite
interest in hospitality and some fluency in
French.
53Student Services
- The School of Hospitality encourages students to
become involved in - student chapters of professional associations.
The student - organizations provide opportunities for
leadership experiences as well - as to network with industry representatives.
-
54Student Services Student Chapter of ACVB
- The Student Chapter of the Atlanta Convention
Visitors Bureau - provides students the opportunity to work on
projects promoting - Atlanta. Convention and Visitors Bureau (CVB)
management is a - dynamic career tract and this organization will
bring you in contact - with key ACVB leaders
- Faculty Advisor - Debby Cannon
- Contact Information - hrtdfc_at_langate.gsu.edu
404-413-7617
55Student Services
- C.M.A.A. - Club Managers Association of America
- This is a student professional organization that
interacts with managers for private clubs in the
entire state of Chapter. Students of this
organization have the opportunity to tour private
clubs, attend monthly meetings with club
managers, and make important contacts in the
private club industry. - Faculty Advisor - Ray Ferreira
- Contact information ferreira_at_gsu.edu
404-413-7618
56Student Services
- Eta Sigma Delta - An International Honorary
Hospitality Management Society - This is a scholastic honorary for juniors and
seniors in Hospitality Administration with a
cumulative grade point of average of 3.3 or
above. Students conduct service related programs
for the School. - Contact information
- Faculty Advisor Misty Johanson
- hrtmmj_at_langate.gsu.edu 404-413-7619
57Hospitality Sales Marketing Association
International (HSMAI)
- Atlanta has a very large and active HSMAI
Chapter. Students are invited to their monthly
meetings as well as to events throughout the
year. HSMAI involves all hospitality segments.
Students are seated with members at the monthly
meetings. Prior to the meetings, special student
pre-meetings are held to review topics directly
related to your interests. - Faculty Advisor Diana Barber
- Contact Information - E-mail -
dianabarber_at_lodge-law.com - Phone number - 404-413-7616
58Student Services
- NSMH - National Society of Minorities in
Hospitality - This is the premier professional organization for
minority hospitality students. It is an active
club for students who wish to learn more about
opportunities in the hospitality industry - Staff Advisor - Marlena Parker
- Contact information mrparker_at_gsu.edu
404-413-7621
59Directory General Contact Information
- Ph. (404) 413-7615 Fax (404) 413-7625
- e-mail hospitality_at_gsu.edu
- Office Hours Monday - Friday, 900 am - 500 pm.
- The School of Hospitality is located on the
- 2nd floor of the Robinson College of Business
building - at 35 Broad Street on the corner of Marietta
Street and Broad Street.
60Directory