Blog | Gordon S. Lang School of Business and Economics

Blog

October 7: Department of Business honours top accounting students

There was an unlikely winner at the recent Academic Excellence in Accounting dinner, hosted by the Department of Business. Hotel and Tourism Management graduate Katrina Bin won four of the evening’s top awards. CME’s Department of Business recently hosted its annual Academic Excellence in Accounting dinner at the University of Guelph’s Arboretum Centre. The event featured a mix of current students, alumni, faculty and business leaders who sponsored many of the awards.

October 6: CME students put learning into practice in Alberta Energy Challenge

Sustainability was the focus for the University of Guelph team that competed recently at the inaugural Alberta Energy Challenge in Edmonton.  A team of College of Management and Economics students recently returned from representing the University of Guelph at the Alberta Energy Challenge in Edmonton. The inaugural AEC aimed to bring together top commerce students from across North America and provide them with an opportunity to further develop and explore their interests in energy and the environment.

October 1: PJ’s Open for Lunch

Teaching restaurant serves more students; students serve more lunch. You’ve heard restaurants bragging that they change their menus four times a year to reflect the shifting seasons. Chef Simon Day, a lecturer in the School of Hospitality and Tourism Management, says that’s nothing. At PJ’s we have a different theme and a different menu every day. We’re going to be running 40 different restaurants this semester.”

September 29: HTM students get the naked truth on Canadians’ food and travel habits

Ipsos Decarie vice-president Luc Durand detailed national trends in eating habits and tourism for students and faculty from the School of Tourism and Hospitality as part of the school’s World Tourism Day celebrations.  Faculty and students from the School of Hospitality and Tourism Management marked World Tourism Day 2010 with a revealing presentation from a leading Canadian food and tourism market researcher.

September 29: Win or lose: it’s how we play the game

Rene Kirkegaard loves a good guessing game.  The economics professor is interested in competitive situations where people don’t have all the information and have to make decisions by guessing how they think other people will act.

September 28: HTM’s launches Tourism Research Collaborative to mark World Tourism Day

Faculty from the School Hospitality and Tourism Management used an on-campus event marking World Tourism Day to announce an international initiative to advance tourism research.  Its launch may have occurred on campus, but School of Hospitality and Tourism Management faculty are hoping a new international initiative will have a global impact on their ability to conduct research.

September 27: CME faculty secure OMAFRA funding for research

A number College of Management and Economics faculty members have been successful in obtaining funding from the Ontario Ministry of Agriculture, Food and Rural Affairs for research projects already underway. The funds are part of OMAFRA’s investment of more than $10 million in research to support 72 projects at the University of Guelph and partnering universities. Read full media release

September 22: University Launching New Tourism Research Group

Culinary and pro-poor tourism are a few of the latest travel trends that will be investigated by a new University of Guelph-led research team. The School of Hospitality and Tourism Management will launch the Tourism Research Collaborative (TRC) Sept. 27 with a talk by Luc Durand, vice-president of Ipsos’ Montreal office, who will discuss “Naked Foods: Canadians’ Taste for the Authentic.”

September 21: U of G organic farm is resource for backyard farmers too

A unique interdisciplinary program had CME students front and centre in bringing organic produce to a curious and hungry public. At a recent open house for the School of Hospitality and Tourism's Garden2Table program, students explained their methodology in turning an undeveloped corner of campus into a pesticide- and petroleum-free garden. Joining the students were a number of top area chefs, who turned the organic bounty into gourmet treats for visitors to sample as part of a fundraiser for the project.

News Archive