Six graduates of the School of Hospitality and Tourism Management were recognized as the Ontario Hostelry Institute’s (OHI), “Top 30 Under 30.” Jenn DiRaddo (Human Resources Specialist, Oliver & Bonacini Restaurants), Stephanie Guth (Line Cook – The Ritz Carlton, The Four Seasons, Toronto), Todd Hand (Acting Director, Foodbuy Canada - Compass Group), Sasha Saladziuk (Instructor, University of Guelph), Kylee Vankoughnet (Operations Standards Manager, Tim Horton's Inc.) and Robin Wilson(Manager - Events, Oliver & Bonacini) will be honoured in Toronto at the
The World Hunger Summit, organized by CME student Gavin Armstrong, was a tremendous success. Hundreds of people from across North America gathered on the weekend for the annual Universities Fighting World Hunger Summit. It's the sixth summit, but the first time the event has taken place outside the U.S.
"It's a landmark event, primarily I think because it was an idea instigated by a student, and then organized almost entirely by an undergraduate student," says Alastair Summerlee, president of the University of Guelph,
On April 2, CME students Mike Ackland, Kenneth Bache, Lee Fridman, Justin Sythes and Alexandra Skorupski will host the CME Trading Simulation. The competition will provide students with the opportunity to compete in a daylong simulation, while gaining valuable experience, and networking with industry professionals.
The last thing Prof. Sylvain Charlebois wants to do is keep his research a secret. “As a researcher, I feel it is part of my duty to convey some of the knowledge we create to the wider public. We are part of a publicly-funded institution, so we have a responsibility to the public. Yes, it is challenging for any academic to translate for this audience, but it is also exciting.”
Congratulations to our newest CME grads who received their degrees at convocation yesterday. It was a wonderful turnout with presentations from President Alastair J. S. Summerlee, Chancellor Pamela Wallin and a special introduction by marketing management student Gavin Armstrong.
Degrees were awarded in the following categories: bachelor of arts, bachelor of commerce, master of arts, master of arts (leadership), master of business administration, master of science and doctor of philosophy.
If you didn't enjoy doing something, felt apprehensive about even getting started and produced mediocre results, wouldn't you think it might be time to try a different approach? Professor Joan Flaherty, School of Hospitality and Tourism Management, says most people find writing intimidating and less-than-enjoyable. That’s why she thinks it’s time for something new: a counter-intuitive approach that turns what you’ve been taught about writing upside down.
Globalization is redefining many industries today, and that means most industries are undergoing some form of restructuring. Some companies may merge, some may buy out others, some may sell, and some may shift their focus. But how do owners and managers know the best approach to take?
The Human Resource Management Student Association (HRMSA) will be holding its Polar Bear Dip Fundraiser in support of the Heart and Stroke Foundation on February 12 at 1:00pm at the Guelph Corrections Facility. Those HRMSA students braving the cold include: Cristina Ricciardi- HR ambassador, Conner Macleod- Executive of Public Relations, and Stephanie Moscuzza - President. Members of the D.U.
Professor Iain Murray, School of Hospitality and Tourism Management, commented that “local” is more often a marketing term than a geographic description in a recent profile. “If you live in a northern climate, the 100-mile diet isn’t for you,” says Professor Murray. Foods like chocolate, coffee and fresh produce are off-limits to those who want to “eat local,” especially during the winter. But what exactly does “local” mean?
Associate professor, Timothy Dewhirst, in the Department of Marketing and Consumer Studies, got into the football spirit as he explored the importance of team brands in the Super Bowl. The 2011 Super Bowl is a classic “battle of the brands,” a matchup between meat packers and steel workers, between storied franchises with deep roots and legacies. Read full Toronto Star article.