1. 2017 SD CTE Summer Conference
Hospitality Management
Department of consumer Sciences

2. 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.

3. 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 $12.5 billion, up from $3 billion in 2011

4. 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.

5. 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 $ 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

8. 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 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.

9. Certification Programs
ServSafe Food Protection Manager Certification
Cvent University Certification

10. 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

11. 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)

12. 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

13. 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)

14. Resources Industry Trends & Statistics High School Program
Educator Professional Development

15. Resources: Industry Trends & Statistics
American Hotel and Lodging Association (AHLA):
Resources & Certifications ( Hotel Industry Trends & other information
AHLA Research & Reports ( State Facts

16. Resources: Industry Trends & Statistics (cont.)
National Restaurant Association:
News & Research ( a-Glance): Restaurant Industry Trends & Statistics

17. Resources: Industry Trends & Statistics (cont.)
South Dakota Department of Tourism:
Monthly Report (
Annual Report (
The Economic Impact of Tourism in South Dakota Report (

18. Resources: High School Program
American Hotel and Lodging Association Educational Institute:
High School Program ( Program-(HTMP)/)

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

20. Contact Information
Dr. Park
Dr. Tkach
Dr. Li
Office: SWG 437
Phone:
Office: SWG 439
Phone:
Office: SWG 431
Phone:

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