2017 SD CTE Summer Conference Hospitality Management Department of consumer Sciences

Getting to know you Sheets at your table with questions. Please pick a note taker and complete one sheet per table. What interests do your students have when they take your hospitality classes? What do you do (or would like to do) to get kids excited about the industry? What do you do (or would like to do) to get kids connected with the industry? What do you do (or would like to do) to help them plan a path of growth in the industry? Many students come to us with dreams of ownership, event planning, wedding planning, entrepreneurship like cupcakes or chocolate.

Creating excitement National Restaurant Association “Industry of Opportunity” Video Ethnic food trend connection – possibilities + international colleague connections for students. Projected (by Statista) US retail sales of ethnic food in 2018 - $12.5 billion, up from $3 billion in 2011

Building on that excitement Hands-on experiences to get them involved Coursework and Electives Foodservice Sanitation and SERVSAFE certification Franchise Management Special Events Management Culinary Tourism Destination Marketing Introduction to Beer, Wine, & Spirits and Lab Events and Facilities Administration Minor In-Class activities and projects 2018 Hospitality Internship and Career Fair – 2 classes involved HGMT 472 – Hospitality Facilities Management and Design (with Interior Design Class) HMGT 381 – Quantity Food Production and Lab This industry is all about building relationships and personal involvement with your product.

HMGT 381 Quantity Food Production Description: Application of foodservice management principles in quantity food production, purchasing, and service. Students will gain experience in planning, preparing, and serving meals in quantity foodservice establishments. Prerequisites: Application of concepts acquired in Food Principles (NFS 141), Foodservice Sanitation (HMGT 251), and Foodservice Operations and Purchasing Management (HMGT/NFS 380) 16 to 25 students each semester Range of previous exposure, skill, and work experience Focus is on 4-course lunch menu within budget for food cost of $2.90. Meal price is $7.00. Menu development criteria, kitchen and dining room constraints, abilities of teammates, timing of service/cleanup, health code/sanitation standards Teams of 3-4 become management team for 1 week of Wagner Café Advertising and filling 40 seats Front-of-House and Back-of-House rotation Shop and prep on Monday, cook and serve the Café on Tuesday from 12 – 12:45, next management teams meet on Fridays with instructors. Final product is the Team Portfolio detailing team’s experience and outcome from comment cards. Tastes & Textiles 2017

2017 is our 30th Anniversary Year   2017 is our 30th Anniversary Year 355 Alumni have graduated from the HMGT program 1 Accreditation by ACPHA 2 clubs – HMGT and Eta Sigma Delta 3 faculty with doctorates and industry experience 79 students in HMGT major 32 students in the EFA minor 30 internships completed during 2015-2016 academic year 100% placement at graduation for those seeking employment 9 industry professionals on the Hospitality Advisory Board 10 nationalities are represented in the major: Bahamas                              China                                     Ethiopia                                Japan                                    Republic of Korea        Mexico                                 Saudi Arabia                       Uzbekistan                         Vietnam                               United States of America                   What do you do (or would like to do) to help them plan a path of growth in the industry? This is one of our marketing pieces. We would love to help you help your students create that path and be part of their plan for a career in the industry. Many segments and ways to create your own niche from personal interests.

Certification Programs ServSafe Food Protection Manager Certification Cvent University Certification

ServSafe Food Protection Manager Certification Nationally accredited food safety certification from the National Restaurant Association About foodborne illness, how to prevent it and how to train employees in food sanitation Required by HMGT 251 Food Service Sanitation

ServSafe Food Protection Manager Certification How to get certified Purchase online course Via Pearsonmylabs Take the course online and complete weekly assignments Purchase online exam access code ($36) Take the exam online (2 hours, 90 questions, must score 75% or higher, proctor needed)

Cvent University Certification Cvent is the world’s largest provider of online event management, meeting site selection, and web survey solutions About the most comprehensive site selection and sourcing database in the industry Required by HMGT 355 Events & Facilities Administration

Cvent University Certification How to get certified Attend Cvent training sessions online (free, about 1 hour) Take the online test (free, 20 questions, must score 65% or higher) Receive certification (must score 65% or higher)

Resources Industry Trends & Statistics High School Program Educator Professional Development

Resources: Industry Trends & Statistics American Hotel and Lodging Association (AHLA): https://www.ahla.com/ Resources & Certifications (https://ahla.com/resources-certifications): Hotel Industry Trends & other information AHLA Research & Reports (https://ahla.com/ahla-research-reports): State Facts

Resources: Industry Trends & Statistics (cont.) National Restaurant Association: http://www.restaurant.org/Home News & Research (http://www.restaurant.org/News-Research/Research/Facts-at- a-Glance): Restaurant Industry Trends & Statistics

Resources: Industry Trends & Statistics (cont.) South Dakota Department of Tourism: http://www.sdvisit.com/ Monthly Report (http://www.sdvisit.com/tools/monthlyreports/index.asp) Annual Report (http://www.sdvisit.com/tools/annualreport/index.asp) The Economic Impact of Tourism in South Dakota Report (http://www.sdvisit.com/tools/research/_pdf/16TSA_Tourism_Economics.pdf)

Resources: High School Program American Hotel and Lodging Association Educational Institute: https://www.ahlei.org/ High School Program (https://www.ahlei.org/Programs/High-School- Program-(HTMP)/)

Resources: Educator Professional Development National Restaurant Association Educational Foundation: https://chooserestaurants.org/ Professional Development (https://www.chooserestaurants.org/Programs-and- Scholarships/Professional-Development) 1. Summer Institute for restaurant and foodservice educators 2. Education Certification for secondary educators 3. Educator Scholarships

Contact Information Dr. Park Dr. Tkach Dr. Li Office: SWG 437 Phone: 605-688-5223 Email: kunsoon.park@sdstate.edu Office: SWG 439 Phone: 605-688-6282 Email: julie.tkach@sdstate.edu Office: SWG 431 Phone: 605-688-4795 Email: xu.li@sdstate.edu

Hospitality Management Department of consumer Sciences THANK YOU! Hospitality Management Department of consumer Sciences