the boilerplate, spring 2005

2 News From Ray

Calendar of Events

3 Awards/Honors/Gifts

4 Research Update

5 Faculty Update

6 Current Issues

10 Alumni Update

13 Scholarships

14 Donor Recognition

16 Strategic Alliance Council

in this issue

Selecting and pricingproducts and determininghow to spend profits are

typically decisions left to mid-and upper-level managers.Students in Mick La Lopa’sHospitality and Tourism Salesand Service class, however, get ataste of these long before theyaccept their first entry-levelpositions.

Not surprisingly, everyonebenefits from these earlymanagement experiences:students building resumes,employers seeking savvygraduates, and local nonprofit operations (including the Department of Hospitalityand Tourism Management) funding worthy causes.

Each semester, student teams market a product of their choice, such as water bottleswith Purdue logos. “They must sell the merchandise they ordered by the end of thesemester to get full points for the assignment — as many alumni may fondlyrecall,” says Dr. La Lopa. Each team collaborates with either the Purdue TourismAssociation (PTA) or Hospitality Sales & Marketing Association (HSMA). Oncethe associations tally their numbers, they donate 10 percent or more of the proceedsto nonprofit organizations.

This spring, for example, HSMA team members will donate to the Red Cross (fortsunami relief) and to Riley Hospital for Children. Last fall, another HSMA teamdedicated the majority of its profits to the department. Gayle de Clark, Jamie Berry,Joshua Alexander, and John Gremling set the all-time fund raising record for astudent team by generating more than $6,000 in revenues. Their $2,000 contributionto HTM will help cover expenses when the department travels around the countrysecuring funding for the proposed new HTM building.

Of course, students in HTM 331 earn rewards for themselves as well. Funds raisedhelp pay for educational field trips to such venues as Conseco Fieldhouse. Somestudents also translate their classroom success into sales positions for Hyatt,Marriott, Premier Equipment, and others.

CCllaassss ssaalleess hheellpp ffuunndd wwoorrtthhyy ccaauusseess

HTM 291 students rise early each morning to

prepare food for patrons of the HTM Café and

John Purdue Room. Read more about their

experiences on p. 8.

SPRING 2005

Real-life sales experiences in Mick La Lopa’s class build

resumes and raise funds for worthy causes. Here, Jeff

Menetee (left) and Joshua Alexander (middle) present

Ray Kavanaugh, HTM head, with a check to help

support cross-country development missions.

MMaayy 2211--2244:: National Restaurant Association

Show, Chicago

MMaayy 2222:: HTM Alumni and Industry

Reception, The Signature Room at the 95th,

John Hancock Building, Chicago, 6 to 8 p.m.

SSeepptteemmbbeerr 2266--2277:: HTM Career Day events

OOccttoobbeerr 1155:: Homecoming

NNoovveemmbbeerr 1133--1155:: International Hotel/Motel

Show, New York

NNoovveemmbbeerr 1144:: HTM Alumni and Industry

Reception (location TBD)

Thinking about what to write for the first issue of 2005always causes me to reflect on the future. In this issue, youwill read about our efforts to achieve accreditation fromthe only accrediting agency for programs in our discipline.Carl Behnke has also written a great article about studentactivities and their influence on the futures of our students.For my note, I will focus on the past and an individual whomade significant contributions to the HTM program’smove toward preeminence.

The closure of the fall 2004 semester brought an end to thelong and productive career of Lee Kreul, who retired after nearly 30 years ofservice. Prof. Kreul joined the Purdue University faculty August 21, 1975 as anassistant professor in the Department of Restaurant, Hotel, and InstitutionalManagement. He served as head of the department from July 1987 through July1997. Under his leadership, we made significant advances.

One of his first efforts was to lead a major curriculum review, which resulted instronger general education requirements and a focus on international experiencesfor students. To strengthen industry relations, Prof. Kreul opened the CareerCenter in 1988 and initiated the Industry Advisory Board in 1991.

In 1989, the department began offering a doctoral program in conjunction withthe Department of Consumer Sciences and Retailing. Tourism was added to thedepartment’s name (becoming RHIT) in 1992 to better reflect the full spectrumof the industry represented by our program. Prof. Kreul also was instrumental inremodeling the department’s foodservice facilities in 1993-94.

Serving as department head for 10 years, Prof. Kreul built a strong program withexcellent industry relationships. No one in our discipline can exceed the qualityof faculty he put together. Student services and career placement activities henurtured are very important to our success and No. 1 program ranking.

On a personal level, Prof. Kreul also piqued my own interest in Purdue byreaching out and educating me on the great history of the University. It was mypleasure to follow him into a stable department with great leadership and vision.He has been a perfect predecessor, always available for guidance but neverpushing it.

We all owe our thanks to Lee Kreul for the role he played in moving the programup competitively and building the department’s reputation.

Prof. Kreul requested that no event in his honor be held, preferring instead toquietly conclude his service. To honor this request, the faculty and staff providedLee and his wife, Carol, with a warm send-off at the HTM holiday party. We do,however, welcome your cards, letters, and/or photos. Please offer your bestwishes and add any memories, stories, or special moments you experienced. Youmay direct your correspondence to my attention at HTM Department, PurdueUniversity, 700 W. State Street, West Lafayette, IN 47907-2059.

The Department of Hospitality and

Tourism Management at Purdue

University is to be a leading provider of

superior education and quality service

while serving as a foremost proponent of

research and technological advancement

in the hospitality and tourism industry.

The HTM department will:

� emphasize classroom theory blended

with experiential learning at the

undergraduate and graduate levels;

� integrate future technologies into

the curriculum to prepare our

students for their roles as leaders;

� conduct basic and applied research

relating to the domestic and

international hospitality and tourism

industry; and

� provide direct support to the

industry through the highest quality

educational programs and consulting

services.

HTM mission statement

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2 The Boilerplate: Department of Hospitality and Tourism Management

News From Ray

calendar of events

Ray Kavanaugh

SPRING 2005

ISTTE honors HTMin Hong Kong

Last September, three HTM facultyand three graduate studentsattended the 2004 Annual

Conference of the International Society ofTravel and Tourism Educators in HongKong, bringing home the ISTTEInstitutional Achievement Award.

Given every two years, the internationalaward recognizes and honors aninstitution that has made significant long-term contributions to travel and tourismeducation. Ray Kavanaugh, professor andHTM head, accepted the award at theclosing ceremony.

The HTM delegation also made eightpresentations during the conference,covering topics ranging from wine andheritage tourism to internationalinternships. One research paper, titled“Segmentation of Wine FestivalAttendees,” received the Best PosterPaper award. Lead author Jessica Yuanconducted the research with Liping Cai,Alastair Morrison, and Sally Linton whileshe was a PhD candidate at Purdue. Dr.Yuan is currently an assistant professor atTexas Tech University.

Department headaccepts leadershipposition in association

Ray Kavanaugh, professor andhead, Department of Hospitalityand Tourism Management, has

been elected to move through thesuccession of officer positions for theNational Restaurant AssociationEducational Foundation (NRAEF).

Dr. Kavanaugh’s term of service willbegin at the National Restaurant Show in

May 2005. He will serve as treasurer forone year. The following year, he willserve as vice chair. Beginning in May2007, Dr. Kavanaugh will serve as chairof the board for one year.

“It is an honor to be designated as anofficer of the NRAEF,” said Dr.Kavanaugh. “The next three yearsrepresent interesting new opportunitiesand potential for both NRA and theEducational Foundation. This leadershipopportunity will also bring heightenedvisibility to HTM and PurdueUniversity.”

Student receives CFS OutstandingSenior award

Joshua Alexander is the 2005 HTMOutstanding Senior for the School ofConsumer and Family Sciences. An

exemplary HTM student in and out of theclassroom, he has been on the Dean’s Listand received Semester Honors everysemester and has achieved a 4.0 gradepoint average for the past four semesters.He is a tutor for HTM 141, FinancialAccounting, helping students set afoundation for the three accountingcourses they take as part of the hospitalitycurriculum.

“Joshua is always willing to help whenhigh school classes come to visit thedepartment to learn more about thehospitality industry,” said Mary BethBrubaker, academic advisor. He’s alsoeager to call newly admitted students toreinforce their decision to come to Purdueand HTM. On HTM’s Web site, you canfind his profile on the “Talk to a Student”page. He responds to student inquiries viae-mail.

In 2004, the Consumer and FamilyScience Curriculum Committee elected

Mr. Alexander as a representative to givehis perspective of the HTM curriculum,discuss how it is perceived by students inand out of the major, and reviewproposed curriculum changes. “Hispositive attitude and his ability to look atall sides of an issue and find possiblesolutions are among his strengths,” saidMs. Brubaker.

Mr. Alexander has been involved inseveral organizations, including HTMSociety, Boilermaker Black Tie Dinner,and CFS Student Council. He’s alsoserved as CFS Ambassador, Boiler GoldRush Freshman Orientation Program teamleader, and leader at the Emily MauzyVogel Sophomore LeadershipDevelopment Conference.

Mr. Alexander’s internships with theHyatt Regency in Indianapolis have givenhim valuable job experience as well.“Joshua has a bright future in thehospitality industry because of his warmpersonality, calm manner, organizationalskills, intelligence, and his training inhuman resources,” said Ms. Brubaker.

Teaching assistantreceives studentLibraries award

HTM graduate student andteaching assistant Anne MarieEdwards was honored in 2004

with one of two inaugural Pulse Awardsfrom Purdue University Libraries

“Anne possesses a superior work ethic,”wrote Stephanie Cain, circulationsupervisor in the Life Sciences Library, inher nomination letter to the Pulse Awardcommittee. “She is self-motivated andtakes the initiative to seek out tasks whenher assigned duties are completed” —even filling in for employees when she’snot scheduled to work.

Awards/Honors/Gifts BoilerplateBoilerplateTHE

SPRING 2005

The Boilerplate: Department of Hospitality and Tourism Management 3

Purdue Tourism andHospitality ResearchCenter

Liping Cai,director ofthe Purdue

Tourism andHospitalityResearch Center,attended the 2005Annual Meeting ofthe WorldEconomic Forum inJanuary in Davos,Switzerland. This was the first time that aPurdue tourism faculty member wasinvited to participate in its annual meetingas a travel and tourism expert.

In February, Université du Québec àMontréal invited Dr. Cai as a guestspeaker to the Cercle de Tourisme duQuébec. Dr. Cai shared his brandingexpertise with more than 50 tourismexecutives. His speech focused ondestination branding practices and theirinfluence on tourist preferences andpurchase decisions.

Juline Mills also attended theInternational Federation for InformationTechnology and Travel and Tourism’s12th Global Travel and TourismTechnology Conference.

In an effort to increase cross-collaboration, Dr. Mills co-authored withthree graduate students in different fields.Jee-Hee Han, a doctoral candidate in theDepartment of Communication, presentedtheir research paper, “Attitudinal ChangeParadigm and the Use of ProblematicIntegration Theory in Destination OnlinePromotional Activities: The Case ofAustralia in the United States Market.”Jungkook Lee, a PhD student inConsumer Sciences and Retailing,collaborated with Dr. Mills on theresearch paper, “Exploring the Use and

Measurement of Web Advertising:Korean Perception of U.S. State TourismOrganizations.” Matt Meyers, a master’sstudent from Computer Education,Information Assurance, and Security,presented the paper, “Are BiometricTechnologies the Wave of the Future inTourism and Hospitality?”

Arthur AveryFoodservice ResearchCenter

Work is winding down on thecenter’s two USDA foodsafety projects. Barbara

Almanza is heading up the first, a studyon improving the safety of home-delivered meals to the elderly. While it’snot expected to be completed until spring,the research has already spawned severalpresentations and article submissions.

Doug Nelson is heading up the secondstudy. Already, he and his team havesurveyed state health inspectors on theneed for credentialing food handlers. Theresponse rate for this phase was trulyoutstanding, with 46 out of 51 inspectorscompleting thesurvey. Now theresearchers areseeking to linkhealth inspectionscores with foodsafety knowledgeand certification.Eight states arecurrently involvedwith this phase.

The center is also engaged in two otherstudies. Kat Nottingham, a student in theNAFEM (North American Association ofFood Equipment Manufacturers)Equipment & Supplies Education atPurdue program, is attempting to establishaccurate life-cycle cost estimates for

foodservice equipment. Barbara Almanzaand Doug Nelson are also comparing thebaking characteristics of different cakepans, including the new silicon pans.

Center for the Study ofLodging Operations

Over the last three years, theCenter for the Study of LodgingOperations has published more

than 30 articles in lodging and hotelresearch. Eight faculty members andnumerous master’s and doctoral studentshave participated in or provided supportfor such studies.

To date,researchers haveevaluated Websites of luxuryKorean and U.S.hotels, smaller bedand breakfastproperties inIndiana andelsewhere, andcasino hotels inAtlantic City, New Jersey, using abalanced score card method.

In the area of human resources, centerfaculty fellows have received grants todevelop several research projects. A six-figure grant was for the development of aWeb based e-learning program for a largecasino hotel company in Las Vegas. Thisproject uses the WebCT Vista system atPurdue University to improve trainingmethods of casino hotel employees.

Center members have also receivedfunding to research work-life balanceissues of managers within a large hotelmanagement company and return-on-investments of training model within thehotel industry.

Research Update BoilerplateBoilerplateTHE


SPRING 2005

Doug Nelson

Liping Cai

Sheryl Kline

Faculty update



SPRING 2005

HTM co-hosts 10thannual graduatestudent conference

Purdue University’s Department ofHospitality and TourismManagement and the School of

Hotel, Restaurant, and TourismManagement at the University of SouthCarolina co-hosted the 10th AnnualConference on Graduate Education andGraduate Student Research in Hospitalityand Tourism. The event took place inJanuary at the Sand Dunes ConferenceCenter in Myrtle Beach, South Carolina.

Juline Mills, Mick La Lopa, and SherylKline organized the research track, whichsaw a record 253 submissions fromgraduate students. The rigorous process,which included at least two reviews perabstract, produced180 acceptedpapers, allpresented at theconference. Papersfocused on fourmain areas:foodservice,hospitalityeducation, hoteland lodging, andtravel and tourism management.

Provost Sally Mason gave the openingremarks on critical issues facing highereducation, while CFS Dean DennisSavaiano participated in the breakfastpanel, “Getting Hired into an AcademicPosition.”

To celebrate the 10th anniversary of theconference, organizers expanded the bestpaper competition to include individualawards for each topic area. HTM alumnaZvi Schwartz, along with Gongmei Yu,both at the University of Illinois atUrbana-Champaign, won the overall BestPaper award for their work titled, “On theAccuracy of Fuzzy Time Series and Grey

Theory Models of Tourism DemandForecasting.”

Faculty from other hospitality programscredited HTM with much of theconference’s success. “Our peers haveparticularly commended us for raising thestandard in the quality of researchpresented and also for moving themanuscript submission and reviewprocess online,” said Dr. Mills.

Casinos, communityservice part of LasVegas study trip

This March, while some Purduestudents were spending a weekoverseas, HTM was hosting its

first U.S. based Spring Vacation studytour. Juline Mills and Rich Ghiselli led agroup of 30 students on the journey, partof a two-credit-hour course entitled “LasVegas Resort Destination Practicum.”

The course began on campus withlectures on resort gaming, casinomanagement, societal impacts of gaming,and gaming principles and strategies.After landing in Las Vegas, the grouptoured casino operations at MGM Grand(where the students stayed for the week),Caesars Palace, Bellagio, Paris, thePalms, and New York, New York.

Students also visited the University ofNevada Las Vegas Gaming Institutewhere popular casino managementtextbook author Jim Kilby explainedsecurity operations and game strategieson the mock gaming floor.

One day, students worked with the MGMMIRAGE Philanthropy Program andUnited Way on community projects. “Thegoal of the service learning componentwas for students to understand how adestination provides outreach to the local

community,” says Dr. Mills.

During their stay, the students also touredHoover Dam, visited the Ethel MChocolate Factory and Botanical CactusGardens, saw the famed “O” show byCirque du Soleil, and dined at theStratosphere Hotel’s Top of the Worldrestaurant.

Department targetsTed Turner for Dardenexecutive series

In the journalism world, this mediamogul is known as the man whofounded CNN. Now in the restaurant

industry, he’s known as the owner of theTed’s Montana Grill chain. HTM facultyhope that Ted Turner will impart some ofhis wisdom next fall as a guest speakerfor the Darden Series: Executives in theClassroom.

An annual programhosting tophospitality andtourism executives,the series last yearbrought in suchnotables as Purduealumna SarahChapin, formerCEO and chairmanof Enersyst.

Along with Mr. Turner, organizers haveplaced several other executives on theirshort list for 2005: William Shaw,president and COO of MarriottInternational; Howard Schultz, chairmanand chief global strategist of StarbucksCoffee; Mary Adolf, president and COOof the National Restaurant AssociationEducational Foundation; and JimSullivan, CEO of Sullivision, Inc. HTM will confirm the lineup closer tonext fall’s starting date.

Juline Mills

Sarah Chapin

Current Issues BoilerplateBoilerplateTHE

Asian alumni meet upwith professor

HTM graduate student alumni metwith Alastair Morrison recentlyin both Seoul and Taipei. He was

in East Asia on a Purdue-sponsoredgraduate student recruiting trip, the firstof its type ever attempted by theUniversity.

Seven HTM graduate student alumnienjoyed a traditional Korean meal inSeoul with Dr. Morrison and Tod Haringof International Students & Scholars.Gyehee Lee, who received her PhD fromForestry and Natural Resources, alsoattended the lunch as did three recentgraduates from Consumer Sciences andRetailing.

Kyung-il Kim, who is now manager ofSamsung Information Center, arrangedmany of the Seoul trip’s logistics. HTM’spartner institution in South Korea, SejongUniversity, hosted the trip.

In Taipei, a Purdue Alumni group inTaiwan hosted a dinner for around 20people, including HTM graduates Yu-HuaChristine Sun, Christopher Yu, MaggieHuang, Yu-ming Chao, Andy Kuo, Chun-I Tsai, and Jennifer Lin. Ms. Sun assistedwith all the local logistics for the Taiwantrip with the help of Mr. Yu. Therecruiting program was hosted at NationalTaiwan Normal University.

Wine aficionadoimparts wisdom atBlack Tie Dinner By Ryan Harris, student

On theeveningof April

9, surrounded bymen in tuxedosand women inevening dresses,Fred Dame,master sommelierand president tothe Court ofMaster Sommeliers Worldwide, addressedthe prestigious audience of the SeventhAnnual Purdue University Black TieDinner. Titled “An Act All Its Own,” theevent showcased the talents of HTMstudent organizers as well as thedistinguished career of its speaker.

Mr. Dame has been decorated with theWine Spectator Grand Award and is anhonorary trustee of the AmericanAcademy of Chefs. His perseverant questto attain master sommelier brought backdignity to the international reputation ofAmerican wine aficionados.

Mr. Dame was destined to become alawyer before a twist of fate sent him on avacation to Europe. He fell in love withthe culinary arts, especially with wine,and deserted the study of law. Back in theUnited States he began his quest towardmaster sommelier, which since 1969 hasbeen a status shared internationally by atotal of only 115 so-called “wineprodigies.”

Mr. Dame pioneered Americanacceptance into the Court of MasterSommeliers. Prior to his testing, thecouncil had excluded the United Statesfor 13 years because it believedAmericans were an embarrassment to theprogram. When Mr. Dame became the

first American to pass all three sections inunder a year’s time — and with highscores — the council’s attitude changed,and Mr. Dame was allowed to establishan American chapter of the Court ofMaster Sommeliers.

A cultivator of wine enthusiasts and anadvocate for the respect for alcohol andthe lifestyle of wine drinkers, Mr. Damehas helped Americanize the appreciationof wine while preserving the standardsand traditions of the Court of MasterSommeliers. During his presentation toBlack Tie Dinner guests, Mr. Damedescribed his dedication, passion, andcommitment to every detail — qualitieshe tries to instill in his pupils.

Professor emerituskeeps on working

Professor Emeritus Robert D.Buchanan began his hospitalitycareer in 1947 as a waiter on the

C&O Carferries that steamed betweenLudington, Michigan and three Wisconsinports. Forty-nine years later, he officiallyretired from the industry after 25 years asan extension specialist in Purdue’s HTMdepartment. Officially, of course, is theoperative word.

Since retirement in 1995, Prof. Buchananhas written a number of magazine articlesprimarily on the history of varioussegments within the hospitality industry.He is currently writing a chronology ofthe field and is also working with HTM toincrease contact with and interest amongalumni.

Now 10 years post-retirement, Prof.Buchanan is reaching a personalmilestone. This June, he and his wife Susiwill celebrate their 50th weddinganniversary with their children andgrandchildren.


SPRING 2005

Fred Dame

City lights were the backdrop for Alastair

Morrison’s recent dinner with HTM grads in Asia.

Veterans anchorenthusiastic board fornext fall’s Career DayBy Doug Nelson

Mark your calendars forSeptember 26 and 27 — HTMCareer Day 2005 is shaping up

to be a truly exceptional event. “ComingTogether to Serve Five Star Success” isour theme, and our featured speaker isKelly Baltes, executive vice president ofoperations for Red Lobster.

Putting it all together is a top-notch boardanchored by four veterans from pastyears: Ashley Hutchison, president;Lindsay Vaughn, vice president; HillaryLupo, catering director; and ErinGabbard, host/hostess director.

Other board members include DarciSutton, decorations director; KatieGiannini; publicity director; Elise Bates,assistant catering director; Taira Lehman,assistant decorations director; HopeMarschke, assistant host/hostess director;and Lyndsey Scott, assistant publicitydirector. Lori Wandzilak is filling the newposition of assistant to the president,designed for an outstanding freshman orsophomore.

Bachelor’s programseeks re-accreditation

HTM is currently seeking re-accreditation from theAccreditation Commission for

Programs in Hospitality Administration(ACPHA), the only organization thataccredits hospitality administrationprograms leading to a bachelor’s degree.Purdue’s program was previouslyaccredited in 1990 and 1997.

“Accreditation has two fundamentalpurposes: one, to assure the quality of aprogram, and two, to assist in theimprovement of the institution orprogram,” says Richard Ghiselli,associate professor. Hospitality programsmust define their educational mission,goals, and purposes in writing; translatetheir mission into measurable educationaloutcomes; and demonstrate necessaryadministrative, financial, and academicsupport to achieve their mission.

HTM has already completed a self-studyand hosted peer review visits from agroup of faculty and administrators ofother hospitality programs. The depart-ment now awaits a decision fromACPHA.

Department addressessurging enrollment

Growing enrollment … limited labspace … maintaining programquality. These have all become

increasing concerns for the Department ofHospitality and Tourism Managementover the last two years. HTM faculty andstaff hope to manage this growtheffectively by increasing beginningstudent enrollment next fall whileinstituting a selection process for changeof degree option (CODO) students.

Current Purdue students wanting toswitch to an HTM major must nowinterview with the department, thensubmit an application, resume, andstatement of interest. If approved, theymust then successfully complete theintroductory lodging, foodservice, andtourism classes before being officiallyadmitted to the program.

The new process, begun last fall, isdesigned to manage the swellingenrollment numbers that have occurredsince HTM was named the No. 1hospitality and tourism managementprogram in the country.

From 1997 through 2002, enrollmenttotals ranged from 500 to 550 each year.“This was a good number to ensure thatstudents in our sophomore and seniorfood labs would receive a high-qualityexperience,” says Susan Walters,undergraduate coordinator.

By the fall of 2003, however, that numberhad swelled to 595. In the fall of 2004, itjumped again to 722.

As enrollment began to outpace facilitycapacity, faculty reviewed statistics anddiscovered a surge in both incoming andCODO students. From 1996 through2001, CODO students averaged 85 peryear in HTM. In the 2002-03 year, thatnumber increased to 147; for 2003-04, thenumber climbed to 171.

“Maintaining the quality of the programis in the forefront of our faculty’s minds,”says Ms. Walters. “HTM faculty think thebest long term solution is to increase thenumber of incoming students who showan interest in the program whiledecreasing the upperclassman limit.”

CFS representatives presented theseideals to Purdue’s Admissions EnrollmentManagement program staff. As a result,the number of incoming students admittedto the program will increase for the 2005-06 school year.

Current Issues BoilerplateBoilerplateTHE


SPRING 2005

Four veterans anchor this year’s Career Day board,

supported by several enthusiastic newcomers.

Current issues BoilerplateBoilerplateTHE

For students in HTM 291L,weekdays begin early. At 7:25 a.m., while their roommates

may just be punching their alarm clockbuttons, these future hospitality industryexecutives in training are lining up on thefirst floor of Stone Hall, ready to work inprofessional attire or white lab coats.

As students bustle about in the JohnPurdue Room or HTM Café, interactingwith customers and preparing food, theyacquire individualized and relevantexperience in restaurant operations.

“This is where non-culinary students gainprofessional hands-on culinary training,”says Keith Molter, food service directorand graduate instructor. “Studentsworking in both the front and back of thehouse learn general knowledge andspecific skills necessary to grow intopositions of influence and leadership.”

Throughout the semester, students learnquantity-cooking methods, equipment use

and care, customer servicetechniques, and visualpresentation. In the HTM Café,they work alongside Purdue staff. In the John Purdue Room, students handle all dining responsibilities.

Each week students learn newskills, which blend into arepertoire of practical knowledgeby semester’s end. “My aim isto teach students how toappreciate great service,exceptional food, and a well-runoperation,” says Stephen Leitch, one ofthe course’s graduate teaching assistants.

Many students have never served orcooked before. Most have spent moretime in quick-serve restaurants than four-star facilities. But over 16 weeks, theyadvance from bare basics to a semi-advanced level of customer service.Graduate teaching assistant Nelson Barberis often surprised at how easily they grasp

such fine dining concepts as foodpairings. “I’m excited that they’re able tostep out of the fast-food mindset and becreative,” he says.

Students are equally enthusiastic. Says2004 graduate Maggy Burtsman, “291Ltaught me the importance of service inevery aspect of the word, from how yougreet a guest to how you serve to thebasics of how you interact with people.As a manager, I’ve been able to carrythese skills into my everyday work life.”


SPRING 2005

Jane Arnold aims to satisfy the mostdiscriminating sweet tooth. Peekinside the kitchen of the HTM Café

and you’ll see her turning out newconcoctions — baked custards, BlueberryWhizzle, and Cookies and Cream —

along with tried-and-true favorites likeJane’s Famous Chocolate Chip Cookies.

While the veteran baker relishes tradition,she also likes to keep the menu fresh.“My favorite is to take a basic recipe andadd something different,” Mrs. Arnoldsays. “We have a cream cheese desserthere and it calls for a crust, cream cheese,whipped cream, and sugar. Yesterday, Iadded Oreos and chocolate pudding andcalled it Cookies and Cream.”

The mother of two, Mrs. Arnold nevercooked at home in large quantities buteasily fell into the routine when shejoined the then-named RHI staff in 1986.Since then, she’s been crafting cakes,

pies, cookies, and muffins while trainingstudent workers. “Jane is excellent withthe students,” says Keith Molter, foodservice director and graduate instructor.“She’s a great trainer, calm andcomforting to them.”

An empty nester now, Mrs. Arnold cooksmainly special-occasion dishes at home,such as butterscotch pies for her husbandor pecan pie or cheesecake for her grownchildren. The grandchildren love herchocolate chip cookies — baked on asmaller scale, of course. “A lot ofstudents have asked for the chocolate chipcookie recipe,” she says. “I tell them, ‘Ican give it to you, but there’s no way youcan make that quantity at home.’”

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VVeetteerraann bbaakkeerr ccuussttoommiizzeess HHTTMM CCaafféé rreecciippeess

HTM 291 students are always eager to serve their customers.

Jane Arnold’s chocolate chip cookies are famous

among patrons of the HTM Café.

By Chef Carl Behnke

Have you ever wondered what ourstudents do with their free time?While that might be an

intimidating thought to some of you, inreality, many of our students are involvedin a variety of beneficial activities such asthe Boilermaker Black Tie Dinner, theholiday cookie fundraiser, and theSpringFest Fountainside Café, just toname a few.

These student-managed events take placethroughout the year with proceedsbenefiting student funds, scholarships,and charitable organizations.

This spring marked the seventh time thatHTM students presented the BoilermakerBlack Tie Dinner, a formal affairfeaturing first-rate food, beverage, and

service. Students begin preparationsalmost a year in advance by determiningthe theme, menu, and logistics of a multi-course gourmet dinner. The eventinvolves thousands of hours ofpreparation and more than 100 volunteers,resulting in a memorable experience.

Springtime also brings Purdue’sSpringFest, and with it, the HTM

Fountainside Café. For several years now,students have provided homemade pulled-pork barbecue, grilled chicken breast,snacks, chips, and ice cream to campusvisitors.

The effort involves setting up a fieldkitchen at the entrance to Founder’s Park,

and operating a quick-servicerestaurant with entertainmentthroughout the weekend. Studentsserve more than 1,000 customerseach year with high-quality productsand genuine smiles!

In the fall, our students gear up forthe holiday cookie fundraiser. Thisinvolves the marketing andproduction of more than 12,000homemade cookies, which areprofessionally packaged and sold indecorative tins. Five differentvarieties of cookies are made from

the highest quality ingredients such aspure butter, cream, and Swiss chocolate.

Production begins Friday evening withthe making of dough and batter, andcontinues throughout the weekend untilall the cookies are baked and ready forpackaging. Students deliver the cookies inearly December, although they generallysell out well in advance.

These are only a fewof the extra-curricular events inwhich our studentsparticipate.

HTM students arealso involved withpie-baking, fishfrying, and silentauction fundraisingevents, along withcommunity serviceprograms such as acharity spaghetti

dinner, the Relay forLife cancer program, and various holidayfood and gift drives.

Of course, these events couldn’t beaccomplished without the support of thecommunity, parents, and alumni sponsors.From volunteering time to providingingredients, sponsors help make theseevents worthwhile for both our studentsand their guests.

We appreciate each one of you.Extracurricular efforts such as these go along way toward our students’development as productive citizens andhospitality professionals, which is, afterall, our goal.

Current issues BoilerplateBoilerplateTHE

SPRING 2005


UUnnddeerrggrraaddss ccooookk aanndd lleeaarrnn dduurriinngg ooffff hhoouurrss

The annual holiday cookie sale requires a marathon

weekend of preparation.

Live entertainment enhances the tantalizing

tastes of the Fountainside Café.

Thousands of cookies await packaging for the annual holiday sale.

Alumni update BoilerplateBoilerplateTHE


SPRING 2005

Clocking double-digit hours eachday is commonplace in therestaurant industry, but few

professionals actually work that hard forfree. Carl Boger, though, is used to toilingaway for long shifts while aiding start-upbusinesses and hospitality educationprograms in Eastern Europe, SoutheastAsia, and Africa.

Now associate dean of academics for theUniversity of Houston, the industryveteran turned administrator has spentmuch of his vacation time as an overseasvolunteer. He’s relished every minute.

“It was probably the most enjoyable partof my life, working 12-14 hours days inJinja,” he says of his six-month volunteerstint with the Crested Crane Hotel &Tourism Training Institute in Uganda.“When I retire, I will probably go backand do this again.”

Dr. Boger began his career bussing tablesat his parents’ restaurant in Indianapolis.After high school, he served as acorporate trainer and district manager for the Taco Bell chain, among

other positions.

In the early 1980s, Dr. Boger enrolled inthe then-named RHI program at PurdueUniversity. “I really wanted to go back tocollege to specialize in sales or marketing,to do something else in the foodserviceindustry,” he says. “But once I went back, I fell in love with the process ofteaching others.”

So, a bachelor’s degree led to a master’s,and then a PhD. One day while workingat the University of Wisconsin-Stout, heheard a presentation by representatives ofa volunteer organization seeking overseashelp. Two years later, he was checking into a former government-run hotel in Jinjathat had been converted into a trainingfacility.

In the early 1990s, after decades ofeconomic chaos and violence, Ugandahad few work opportunities available forits struggling citizens. For six months, Dr.Boger collaborated with local educatorson curriculum development andmarketing of a diploma program.

“Now whenstudents graduate,they can go workfor major hotels inthe capital city,Kampala — frontdesk, supervisorypositions,housekeepers,” he says.

The trip was not only gratifying, but alsoeye-opening. For half a year, Dr. Bogerwas one of few white faces in a sea ofbrown. “It changed my life because I wastruly a minority,” he says. “I think thatbrought me closer to working withinternational and minority students. Theyhave such difficulty adjusting touniversity life.”

In his new position in Texas, Dr. Bogerexpects he’ll have many opportunities tointeract with minority and internationalstudents, from on-campus initiatives tocross-cultural internships. Yet while hesavors his academic experiences, he looksforward to someday rolling up his sleevesagain on foreign soil.

AAlluummnnuuss aaiiddss ddeevveellooppiinngg ccoouunnttrriieess

Carl Boger

HTM alumnus David Prentkowski,director of foodservices at theUniversity of Notre Dame, has

been awarded the prestigiousInternational Foodservice ManufacturersAssociation’s (IFMA) Silver Plate Awardin the college and university division.IFMA officers honored him at theorganization’s 51st annual Gold andSilver Plate Celebration May 23 at theSheraton Hotel and Towers in Chicago.

The Silver and Gold Plate Awards areconsidered the highest honors in thefoodservice industry. An independentjury selects Silver Plate winners who are

outstanding operators in nine categoriesbased upon nominations from colleagues,supplier-partners, and employees. Thejury announces one Silver Plate honoreeas the Gold Plate winner at the awardcelebration.

Award criteria include strong leadershipin food quality and menu, successfulemployee training programs, superiorcareer development opportunities, strongfinancial and operational managementtechniques, promotion of the foodserviceindustry, and community service.

“People in the industry often say that

Dave is a progressive thinker who hascreated numerous benchmarks forexcellence,” said one his nominators.

A native of South Bend, Mr. Prentkowskiwas appointed Notre Dame’s director offoodservices in 1990 after previouslydirecting foodservice operations for theUniversity of Utah and the University ofMichigan’s housing division.

He graduated in 1984 from Purdue’sthen-named RHI program. He alsoworked as an assistant to Charlie Dunn atthe Purdue Memorial Union FoodService.

PPuurrdduuee aalluummnnuuss rreecceeiivveess ccoovveetteedd SSiillvveerr PPllaattee AAwwaarrdd

Alumni update



SPRING 2005

Eric and Ann (Yager) Roebuck’scareer paths first crossed on thegrounds of Stone Hall in 1990

when both were working toward master’sdegrees at Purdue University.

These days, they not only talk shop overthe dinner table, but also travel togetheronce or twice annually to such events asthe National Restaurant Association showor NAFEM. Throughout the year as well,it’s not unusual for Ann or Eric to meetanother hospitality professional that his orher spouse has previously encountered.

While the Roebucks focus on differentmarkets within their industry — healthcare for Eric and colleges for Ann — theyfind the shared aspects of their professionboth invigorating and advantageous.

When one of the Roebucks suggests adifferent model or option to someone theyboth know, the colleague knows theadvice is not simply an attempt to upsell. And if Eric or Ann needs informationfrom a mutual colleague, “They havebetter follow-up because they know oneof us will get after them,” says Eric. SaysAnn, “When you have relationships likethat you can trust, it’s wonderful.”

An interior design major at the Universityof Mississippi, Ann planned the

expansion of a family-owned Italianrestaurant for her senior project anddecided she’d like to study hospitality. Asfate would have it, her national sororityoffered her a full ride to graduate schoolif she’d help revitalize a fledglingchapter. Ann headed to Purdue.

Eric had already obtained his bachelor’sdegree from the then-named RHIdepartment. He was one of four Roebuckbrothers to earn a RHIT degree fromPurdue (others include Jim, Joe, andDavid) and was returning for an advanceddegree. At the first meeting of thegraduate student association that fall, theRoebucks met. “Much work and manymonths later, probably 10 months later,we went on our first date,” says Eric.

After graduation, Ann obtained a job inNashville, Tennessee. “But Eric was stilllooking,” she recalls. “Then through acontact I had made, he got a job here inNashville also.” A few months later, thetwo became engaged.

Eric still works for the same employerthat brought him to the South. Now, heoversees contracting and salespresentations as director of national accounts for Aladdin Temp-Rite, whichmanufactures and markets meal deliverysystems. Traveling nationally, he calls on

hospitals and nursing homes, focusing onhealthcare group purchasing organizationsand food management companies.

Ann originally worked in foodservicefacility design and now serves as projectdirector for Envision Strategies, whichdeveloped the master plan for Housingand Food Services at Purdue. While hermain focus is analyzing and reporting ononline survey data, she still is involved inconceptual design projects.

Ann works from home, which gives hersome scheduling flexibility with their twoyoung sons. Eric’s work takes him acrossthe country frequently. But even whengeography separates them temporarily,their career links as well as their familyties help them stay connected.

By Ray Kavanaugh, professor and head

Purdue University has a wonderfulinternational reputation for offeringa high-quality education. Most of

you reading this newsletter have had theopportunity to benefit from a Purdueeducation. Hopefully, you have a greatdegree of pride in your alma mater. Adegree from HTM is a managementdegree with a strong service industry

base. As such, it prepares graduates tosucceed in anything they pursue.

A very good way to benefit Purdue andthe Department of Hospitality andTourism Management is to mention youraffiliation with the University wheneverappropriate in business meetings, whenyou’re being interviewed by the media,and also when you’re being featured in acompany news release. Visibility spreads

awareness and brings recognition both toyour University and HTM.

Another way to show Purdue Pride is tomention your alma mater when speakingwith parents and their children who arecontemplating college choices. Purdueand HTM are always looking for bright,energetic students. You are the bestadvertisement of the high-qualityeducation available here!

HHoossppiittaalliittyy ggrraaddss mmaarrrryy ccaarreeeerr iinntteerreessttss

Traveling to conferences together is a perk of

working in the same industry, say Eric and Ann

Roebuck.

AAlluummnnii,, sshhooww yyoouurr PPuurrdduuee ((aanndd HHTTMM)) pprriiddee!!

‘‘8855Una Kilberg is sales manager for Hiltonin Pittsburgh, Pennsylvania. She residesin nearby McMurray.

Greg Pirkle is resort manager for FourSeasons Resort Hualalai in Kailua-Kona,Hawaii. He was transferred from the FourSeasons Hotel in Exuma, Bahamas. Healso has held positions in Maui, Jakarta,New York, and Boston. E-mail:[email protected].

Joseph Urbanczyk is materials managerfor the Fourth Corps MaterialManagement Center in Fort Hood, Texas.He was promoted to major in August2003, received his MBA from OklahomaCity University in December 2003, andreturned from a 10-month deployment inIraq in December 2004. In Iraq, he was part of the fuel distributionmanagement team.

‘‘8877Tom Hamann is housing supervisor forRaytheon Polar Services. He and his wife,Lynn, are spending their fifth australwinter (February through October) atMcMurdo Station, Antarctica, supportingthe National Science Foundation.

Laura (Ahlbrand) Nelson resides inWest Lafayette, Indiana, where she ownsand operates Sew Nice Custom WindowTreatments. She recently won secondplace in a slipcover design contest at aninternational custom home furnishingsconference. She is also a busy volunteerfor her son’s Cub Scout pack. E-mail:[email protected].

‘‘9911Michael Brisco is a firefighter for theCity of Carmel, Indiana and also runs alawn sprinkler business. He, his wife, andthree children (ages 3, 4, and 6) reside innearby Noblesville. E-mail:[email protected].

‘‘9944Rachel Buchta-Mazzier is a medicalsales representative for OtsukaPharmaceuticals. She lives in Evansville,Indiana. E-mail:[email protected].

‘‘9955Jeanine Carr is a broker salesrepresentative for Knott & McKinleyAssociates in Canton, Michigan. She andher husband, Ted, live in Avon, Indiana.They welcomed their first child, Madison,on July 28, 2004.

Ryan Elfreich started his own businesslast October. CFO WILDS RestorationServices, LLC is a full service generalcontractor specializing in recovery fromfire, smoke, wind, and mold damage. Helives and works in Indianapolis, Indiana.

‘‘9966Andrew Housley is a senior field servicetechnician for Micros Systems in ElkGrove, Illinois. He, his wife, and son,Tommy, live in nearby Addison.

‘‘9999Jill Grube opened her own restaurant,Jill’s on Galena, on April 15. She servesas both chef and owner of the casuallyelegant business in Peoria, Illinois. E-mail: [email protected].

‘‘0011Joel Wallin is a golf professional atHinsdale Golf Club in Clarendon Hills,Illinois. He resides in nearby Napervillewith his wife, Ann, whom he married lastOctober.

‘‘0033Marianne Barthel will be transferringsoon to a Mercure Resort in New Zealandfor one year. E-mail:[email protected].

Kari (Houston) Jones is credit managerfor Hyatt Regency at the Dallas/FortWorth Airport in Texas. She marriedBrian Jones last November. She waselected president of her employer’s 2005Diversity Council.

Breanna West lives in Royal Oak,Michigan. She is the first assistantmanager at Max and Erma’s in nearbySterling Heights.

‘‘0044Hamed Ibrahim Al Azri is a lecturer atthe College of Arts and Social Sciences,Sultan Qaboos University, Sultanate ofOman.

Alumni update BoilerplateBoilerplateTHE

SPRING 2005


Calling all alumni

Bought a business, got promoted

or changed employers? Don’t

forget to tell us about it.

Just complete and mail the

postage-paid card inserted into

this newsletter. Or e-mail your

news to Janet Bray at

[email protected]. Then look for

your news in an upcoming issue

of The Boilerplate!

Scholarships BoilerplateBoilerplateTHE


SPRING 2005

HHTTMM aanndd CCFFSS rreellaatteedd sscchhoollaarrsshhiippss

CCoonnttrriibbuuttoorr AAmmtt.. SSttuuddeenntt NNaammee

AHLEF - Cecil B. Day $1,000 Nicole Lamb

$1,000 Chad Laskowski

$1,000 Christine Mindrum

BAA Indianapolis LCC Diversity $2,000 Julia Llera

$2,000 Timothy Ortega

Belin Family Scholarship $3,000 Kristin Bild

CFS Dean’s Merit Scholarship $300 Anna Stevenson

$1,500 Sarah Tillery

$1,500 Emma Wascher

$2,000 Joyce Dean

$2,500 Kathleen McConville

CFS Study Abroad $500 Jennifer Balyeat

$500 Susan Campbell

$500 Kimberly Nickels

$1,000 Nicole Lamb

$1,000 Carrie Moffatt

Travis Carpenter Pursuit of Excellence $500 Heather Freund

Daydots $2,000 Michael Hinton

Equipment Preference Incorporated $2,000 Erin Morris

Mary Torr Fuller Scholarship $2,000 Sarah Exline

Greater Indianapolis Hotel & Lodging $1,000 Jordan Cross

Association

Hafele-Stinson Purdue CFS $500 Michael Hinton

Scholarship

Higgins RHIT Scholarship $700 Anna Stevenson

International Foodservice Editorial $3,300 Margaret Binkley

Council

International Gold & Silver Plate $1,000 Wendy Koegel

Society

Jack Irvine Travel Memorial $750 Molly Witges

Scholarship

Wilbur Leath Scholarship $500 Anna Stevenson

J.W. Marriott Foundation Scholarship $1,000 Susan Campbell

$1,000 Anne Edwards

$1,500 Danielle Wade

MCL/McGaughey

$1,000 Sonya Gerber

$1,000 Rebecca Kitzerow

$1,000 John Lackey

$1,000 Morgan Lee

$1,000 Maureen Miller

$1,000 Danielle Wade

Murphy/Reader Scholarship Fund $5,800 Lyndsay Vaughn

National Restaurant Association $2,000 Heather Freund

Educational Foundation 2004

Distinguished Restaurants of

North America

CCoonnttrriibbuuttoorr AAmmtt.. SSttuuddeenntt NNaammee

Nancy Creech Neubert Scholarship $1,000 Sheila Bowers

$2,000 Amy Foote

$2,000 Bryan Kavanaugh

$2,000 Darcy Sutton

Howard Rosfeld Graduate Scholarship $500 Eric Brey

$500 Shawn Phillips

Mikel Scagnoli South Street $1,000 Catherine Nottingham

Smokehouse Scholarship

Ila F. Scott Memorial Fund $3,000 Jonathon Kallini

$3,000 Kristen Melville

Scott Memorial Fund (Griffin Corps) $190 Gayle DeClark

$190 Aaron Donnelly

$190 Matt Dowdell

$190 Emilie Fitzsimons

$190 Joseph Fowler

$190 Heather Freund

$190 Sarah Kleinknecht

$190 Kim Knoll

$190 Kristina Lamb

$190 Miranda Shipman

Scott Memorial Fund (Salute to $300 Amber Ake

Excellence) $300 Angela Roman

Joseph Rivers Sommers Scholarship $1,000 Carl Veld

Statler Foundation $10,000 Phil Klaus

Doris Harrell Thrasher $2,500 Katherine Cornwell

$3,000 Christine Mindrum

Madonna Warren Award/ $300 Jeff Giasson

Purdue Union Club $300 Jennifer Gilmore

$300 Abbey Wyss

Elizabeth Glick Voland Scholarship $1,000 Laura Bowman

Fund $1,000 Jennifer Kelly

$1,000 Nicole Lincoln

$1,000 Nicole Sheldon

Winegardner and Hammonds $1,000 Carol Dixon

$1,000 Beth Haiflich

$1,000 Carla Sawyer

$1,000 Katherine Sleeman

J. Richard and Patricia R. Zapapas $1,500 Christopher Dionne

Scholarship

Subtotal $98,250

Purdue/Alumni and Outside Awards $128,947

Total $227,197

Donor recognition BoilerplateBoilerplateTHE


SPRING 2005

Thanks to our manysupporters who contributedfrom February 1, 2004 throughJanuary 31, 2005.

$5,000-$9,999Buca, Inc.Mrs. Linda CohenCompass GroupEcolab Inc.Hilton IndianapolisJudelson Family FoundationMr. Robert Judelson and Mrs.

Joan JudelsonMarriott InternationalMurphy/Reader Associates

$2,500-$4,999Mr. Richard Roman and Mrs.

Susan RomanSignature Room at the 95thWhiteco Industries Inc.

$1,000-$2,499Mr. Michael Beasley and Mrs.

Elizabeth BeasleyMr. Russell Bond and Mrs. Nancy

BondChapin CreativeCommunity Foundation of

Greater MemphisMr. Robert Edmundson and Mrs.

Diane EdmundsonEquipment Preferences Inc.Mr. Daniel Finn and Mrs.

Georgana FinnMr. Scott Haner and Mrs. JoAnn

HanerLoews Cineplex EntertainmentMrs. L. Anne MasonPurdue University Student

OrganizationsMr. Thomas Ricketts and Mrs.

Jane RickettsSmokehouse, LLC

$500-$999Mr. Ronald Belin and Mrs.

Kathryn BelinMr. Travis CarpenterMrs. Cynthia Habbinga and Mr.

Max HabbingaMr. John Hostetler and Mrs.

Christine HostetlerDr. Raphael Kavanaugh Jr. and

Ms. Judy RechbergerMs. Jill KoonsMrs. Jean Silarski and Mr. David

Silarski

$250-$499Baxter International Inc.Mrs. Marilyn Chambers and Mr.

Robert ChambersMs. Lourdene D. EspinozaMr. James Krampen amd Mrs.

Linda KrampenMrs. Sharon MaloneMr. Todd Marschand and Mrs.

Kimberly Marschand

Mrs. Susan Mayhall and Mr. G.Edward Mayhall

Mr. David PrentkowskiMr. Mark Lee StevensMr. Michael StokesMr. James VonDerheideMr. Mark WeaverMrs. Elizabeth Whittaker and Mr.

Andrew WhittakerMrs. Mary M. Wright

$100-$249Mr. Nathan AdamsMr. Philippe AdamsMrs. Jeane Adinolfi and Mr.

Mark AdinolfiMr. George Baggott and Mrs.

Linda BaggottMr. Alfred BennettMrs. Doris Biddle and Mr. Mark

BiddleMrs. Dorothy BloomMrs. Wendy Boatman and Mr.

Matthew BoatmanMrs. June BradfieldMrs. J. Ann Callahan and Mr.

James CallahanMr. David Chiodi and Mrs.

Angela ChiodiMrs. Deirdre CruiseMrs. Carolyn Curry and Mr.

James CurryDelphi CorporationMrs. Jerlyn Demarest and Mr.

David DemarestMrs. Roberta S. EbyMr. Richard FabisiakMr. Michel FlintMrs. Marsha Folta and Mr.

Timothy FoltaMrs. Marjorie Frantzreb and Mr.

Walter FrantzrebMr. Andrew FrayMrs. Anne FrerichsMr. Gordon Gerber and Mrs.

Kathryn GerberDr. Lawrence Gould and Mrs.

Eva GouldMr. Ralph Greenawald and Mrs.

Brenda GreenawaldMrs. Diane GroffMr. Bruce Grosbety Hamilton-Beach/Proctor SilexMrs. Susan Hansen and Mr.

James HansenMs. Kathleen HarrisMr. Robert HawkinsMrs. Melissa HellerMr. Gary HendricksMr. Mark HiebMr. Stephen HodgesMrs. Aime Hoffman and Mr. Hal

HoffmanMrs. Hattie JohnsonDr. Hoyt Jones III and Mrs. Joni

JonesLt. Col. Thomas JoyceKPMG LLPMr. Jeffrey KammMr. Robert Kelsey IIIMrs. Cynthia KingMrs. Susan Palin King and Mr.

August KingDr. Sheryl KlineMrs. Sarah Koors and Mr.

Anthony KoorsMr. Bryan KretzmeierMr. Craig LanznerMs. Kaiya LickeyEli Lilly and CompanyMr. Rodney Lindsey and Mrs.

Sarah LindseyMrs. Amy Morris Liter and Mr.

R. Jeffrey LiterMs. Kimberly Ann LyonsMrs. Michele Maginot and Mr.

Paul MaginotMs. Pamela MarskeMrs. Marianne McLean and Mr.

Clarence McLean IIIMr. Joseph MillerMrs. Leticia MitchellMr. James Moore and Mrs. Joyce

MooreMrs. Marcia Morgan and Mr.

Clifford MorganMrs. Laurie MoritzMs. Kelly MuddMrs. Susan Munds and Mr.

Robert MundsMrs. Bridget Nelson and Mr.

Richard NelsonMrs. Mary Nesbitt and Mr. David

NesbittMr. Mark Owen and Mrs.

Elizabeth OwenMrs. Judith Painter-SmallwoodMr. Terrence PappasMrs. Diana ParéMrs. Lisa PittMrs. Cheryl Planalp and Mr. Neil

PlanalpMrs. Stacey PuckMrs. Kimberly Puntel and Mr.

Thomas PuntelMr. Thomas RechlinMs. Anne RenkenMrs. Judith ReynoldsMrs. Deborah Watts RossMr. John RousselleMrs. Barbara Sanborn and Mr.

Mark SanbornMrs. Susan Schroeder and Mr.

David SchroederMrs. Elizabeth Shirley and Mr.

Howard ShirleyMr. Randall Sparrow and Mrs.

Janice SparrowMr. Mark Spehn and Mrs. Pamela

SpehnDr. Lawrence StalcupMr. John StearnsMrs. Kendra Stoen and Mr. James

StoenMr. David Stout and Mrs.

Stephanie StoutMr. Christopher ThielMs. Aimee E. ThomasMrs. Rita Timmons and Mr.

James TimmonsMrs. Katherine Trussell and Mr.

Jeffrey TrussellMrs. Cynthia Vajner and Mr.

John Vajner

Mrs. Karen Patrice WalkerMr. Jack Warner and Mrs. Angela

WarnerMrs. Marla White and Mr. Hollis

WhiteMr. John WilgerMs. Maxine WilsonMrs. Lori Witte and Mr. Steven

WitteMs. Linda WomsleyMr. Paul WoodardMrs. Mary-Frances Work and Mr.

William WorkMr. Gerald Yost and Mrs.

Elizabeth YostMrs. Julia Zangas and Mr. John

Zangas

Up to $99Mrs. Elizabeth AlbersMr. Jason All and Mrs. Danielle

AllMrs. Rebecca Anderson and Mr.

Shepherd AndersonMr. Thomas AndersonMrs. Joanne AndersonMrs. Pamela Armstrong and Mr.

Terry ArmstrongMiss Jade AugustineMrs. Kimberle Badinelli and Mr.

Ralph BadinelliMrs. Kathryn Baehl and Mr.

Jeffrey BaehlMrs. Cheryl Bailey and Mr.

William BaileyMs. Marianne BarthelMr. Daniel BauerMr. Michael BauerMr. Roy BeaumontMrs. Carolyn Beets and Mr.

Norman BeetsMrs. Donna Beletic and Mr. John

BeleticMr. Dirk Bengel and Mrs. Patricia

BengelMrs. Cynthia Bonacorsi and Mr.

Marion BonacorsiMrs. Debra Booth and Mr. J.

Leslie BoothMrs. Loyce BowenMrs. Donna BrinkworthMrs. Nicole Brockman and Mr.

Craig BrockmanMrs. Lena Brooks and Mr. Jean

BrooksMr. Daniel BublitzMr. Keith Buehler and Mrs.

Nancy BuehlerMrs. Lucy CahillMrs. Janet CahillMrs. Mary Canada and Mr.

Harold CanadaMrs. Marion CardonaCarlson Companies, Inc.Mr. Michael CarrollMrs. Phyllis CarsonMrs. Regina Carter and Mr.

Michael CarterMrs. Kathryn CavaleriMrs. Penelope Chiakulas


SPRING 2005


Donor recognition

Up to $99Mr. Richard Cleary and Mrs.

Cynthia ClearyMs. Denise CmielMrs. Lauren Vogel CoffeyMr. Jay ColellaMr. Mark ComteMs. Heidi ConnorsMrs. Kelly ConradMr. James CoplenMrs. Cora Cramer and Mr.

Richard CramerMrs. Marlene CumminsMiss Dawn CurryMrs. Jodi Danforth and Mr.

Robert DanforthMrs. Lynne Dean and Mr. Jeffrey

DeanMrs. Mary Deckard and Mr.

James DeckardDENSO ManufacturingMr. Chris DeVillezMrs. Elizabeth DeWeese and Mr.

William DeWeeseMrs. Roslyn Dick and Mr. Gerry

DickMr. Kirk DieckampMrs. Joann Donham and Mr.

James DonhamMr. Walter Downey and Mrs.

Laura DowneyMr. Shann DraneMr. John DunbarMrs. Kelli DunneMrs. Tracy EarleyMr. Christopher East and Mrs.

Erin EastMrs. Nicole Edwards and Mr.

Shane EdwardsMrs. Julie Eickhoff and Mr.

Joseph EickhoffMr. Arthur Elinson and Mrs.

Rosalie ElinsonMr. Steven ElinsonMr. Michael Else and Mrs.

Tammy ElseDr. Jeffrey Elsworth and Mrs.

Nancy ElsworthMrs. Cathy Etter and Mr. Michael

EtterMr. Seth EvistonMr. David FarrisMr. Arthur Faulkner and Mrs.

Rita FaulknerMrs. Elizabeth Faustich and Mr.

John FaustichMr. Michael FinnMr. Robert FinneyMrs. Susan Fisher and Mr. Kent

FisherMrs. Kristen FoleyMr. James FordMs. Lynne ForsmanMr. Robert ForsterMr. Charles Fox and Mrs. Tamela

FoxMrs. Rannie FoxMr. Konrad FrankMr. Peter FrankMrs. Maureen Fraser and Mr.

David Fraser

Mrs. Rebecca Frash and Mr.David Frash

Mrs. Barbara Frazee and Mr.Christopher Frazee

Mrs. Virginia GageMr. Mark GehringMs. Mary GeorgeMrs. Dawn Gerdt and Mr. Steven

GerdtMr. Michael Gilbert and Mrs. Jan

GilbertMrs. Patricia Goz and Mr.

Arkanjelo GozMr. Bryan GrayMr. John GreenawaldMs. Sara GrindstaffMrs. Pamela Hall Ms. Suzanne HammelMr. Scott Harris and Mrs. Karen

HarrisMrs. Heidi HendersonMs. Michelle HendersonMrs. Karen Herrmann and Mr.

Douglas HerrmannMrs. Christine Herron and Mr.

Benjamin HerronHewitt Associates LLCMr. Douglas HilbishMrs. Carrie Hille and Mr. David

HilleMs. Sheryl HochwertMrs. Lisa Hoffman and Mr. Frank

HoffmanMs. Jennifer HohlMs. Willena HollingsworthMs. Carolyn HolmesMrs. Ruth Hopkins and Mr.

Steven HopkinsMr. Richard HorovitzMr. Stephen Horrall Mr. John Hostetler Jr.Mrs. Lynn HovdeMr. Rex Hoy and Mrs. Diana HoyMr. Bradley HuckesteinMs. Amanda HudsonInterContinental Hotels Group

PLCMrs. Ruth Johnson and Mr. Keith

JohnsonMrs. Holly JohnsonMrs. Deborah Jones and Mr.

Gregory JonesMs. Jill KantorMr. Ashok Karra and Mrs. Mihira

KarraMr. Quinn KelleyMrs. Laura Kellstrom-McEnery

and Mr. Eugene McEneryMrs. Leigh Anne King and Mr.

Troy KingMr. Ronald KlauerMrs. Inger KriegMs. Helen Virginia KristyMrs. Teresa KruseMrs. Tara Kubicki and Mr.

Michael KubickiMs. Carrie LambertsonMrs. Lisa LeeMrs. Karen LeeMrs. Laura Lehmann and Mr.

Louis Lehmann

Ms. Leslie LinnMr. Jay LipsitzMrs. Kathryn Loveless and Mr.

Carl LovelessMrs. Caroline Lucero and Mr.

Scott LuceroMr. Roger LynasMr. Thomas LyonMrs. Meredith MaggiacomoMr. David MalloryMrs. Celenne ManceMrs. Carin MancusoMrs. Bonnie MangalaviteMrs. Lori Marchino and Mr. John

MarchinoMrs. Carole MartinMiss Elizabeth MartinecMs. Amy MataroMr. Jeffrey Matsuoka and Mrs.

Kimberly MatsuokaMrs. Nancy Mazonas and Mr.

Gregg MazonasMrs. Stephanie McCallister and

Mr. Ralph McCallisterMrs. Melissa McCord and Mr.

Kirby McCordMrs. Carol McCormack and Mr.

Jeffrey McCormackMrs. Constance McDonaldMr. Don McKinnis and Mrs. Jean

McKinnisMrs. Laura McLeod and Mr.

Peter McLeodMrs. Maureen McMahanMrs. Tracy McMillan and Mr.

William McMillanMrs. Kathleen McVayMrs. Carol MeeksMr. William Meirink and Mrs.

Katherine MeirinkMrs. Roberta Joan Merle-

D’AgostinoMrs. Michelle MillerMrs. Lora MillerMs. Jean MisurellMrs. Patricia MoltenMrs. Nancy MoonMrs. Kristina Morton and Mr.

James MortonMrs. Amy Mosher and Mr.

Michael MosherMr. Brandon MoweryMrs. Carol Murphy and Mr.

Gregg MurphyMs. Julie NiemeyerMr. Dennis Noak and Mrs. Nancy

NoakMs. Kimberly OatesMrs. Elizabeth Obrochta and Mr.

Andrew ObrochtaMrs. Sheryl OilarMrs. Pamela OliverMr. Joel O’Neil and Mrs. Kristina

O’NeilMrs. Krista OsterweilMr. Gerald Otto IIMrs. Victoria PalmerMrs. Charlene Palmieri and Mr.

Joseph PalmieriMs. Stephanie ParisoliMrs. Amy Paumier

Mrs. Cheryl PendeltonMs. Lynne PetermanMr. Todd Pitts and Mrs. Lori PittsMrs. Marsha Rafalski and Mr.

Steven RafalskiMs. Dawn RichardsonMs. Helen Therese RiehleMrs. Kimberly Risk and Mr. R.

Scott RiskMrs. Kelli Robinson and Mr.

Michael RobinsonMr. John Roeder and Mrs.

Cynthia RoederMr. Steven Rudolph and Mrs.

Brenda RudolphMr. Joseph RumrichMrs. Mary-Ann SainsburySallie Mae FundMs. Robin SchillingMrs. JoEllen SchoonoverMs. Mary SegoMrs. Juli Shelton and Mr. David

SheltonMr. Jerry Siefers and Mrs. Sandra

SiefersMrs. Avanelle Siff and Mr.

Robert SiffMrs. Sherry Simmerman and Mr.

Jeff SimmermanMrs. Elsa SmithMrs. Gail SmithMrs. Iris SmithMs. Teresa Snuffer and Mr.

Bradley FosterMr. Jonathan SpeakerMs. Nora SpitznogleMrs. Sandi SprattMrs. Sara SpurgeonMrs. Marjorie StamperMrs. Kathryn StandridgeMs. Shawna StenslandMrs. Gwendolyn SternMr. Jonathan StetsonMrs. Loretta SteuerMs. Anne StockMr. Jon StookeyMr. John StoopsMrs. Angela Strauss and Mr.

Michael StraussMr. James StricklandMr. Edward SzczepanskiMrs. Jennifer ThursbyMrs. Michelle Tucker and Mr.

Jeffrey TuckerMrs. Tracy Uhrig and Mr. Daniel

UhrigMr. Steven Urbanski and Mrs.

Julie UrbanskiMr. Douglas Vanderwielen and

Mrs. Jody VanderwielenMrs. Lynn Walker and Mr.

Charles WalkerMr. Jeremy WarrinerMr. David Wroblewski and Mrs.

Stacie WroblewskiMs. Michelle WrzesczMrs. Christine WuerglerXerox CorporationMrs. Marie Theresa YenchoMrs. Liliann Zipfel and Mr.

Jeffrey Zipfel


Valerie Collins, SVP Chief Information Officer

Darden Restaurants, Orlando, FL

Keith Cullinan, Division PresidentCompass Group North America,

Rye Brook, NY

James E. Dora, Chairman and CEOGeneral Hotels Corporation,

Indianapolis, IN

Wes Garnett, VP Family ResourcesBuca, Inc., Minneapolis, MN

Jim Howenstein, COO Max & Erma’s, Columbus, OH

Li Jianwei, ChairmanJinling Hotels & Resorts Corporation,

Nanjing, China

Richard M. Kelleher, Chairman and CEOPyramid Advisors, Boston, MA

Loews Cineplex Entertainment, New York, NY

Mike Milliorn, PresidentDaydots International, Fort Worth, TX

Gregg Murphy, Exec VP & COOMurphy/Reader Associates,

West Lafayette, IN

Steve O’Connor, VP University Relations & Property Staffing

Marriott International, Inc., Washington, DC

Ron Reader, President and CEOMurphy/Reader Associates,

West Lafayette, IN

Dave Sibley, VP of OperationsWhite Lodging, Carmel, IN

Ex OfficioRobert Bedell, President & CEOIndianapolis Convention & Visitors

Association, Indianapolis, IN

Ray Kavanaugh, Professor and HeadDepartment of Hospitality and Tourism

Management, Purdue University

John Livengood, President and CEORestaurant & Hospitality Association of

Indiana, Indianapolis, IN

John Sautter, Vice President for Housing and Food Services

Purdue University

Dennis Savaiano, DeanSchool of Consumer and Family Sciences,

Purdue University

For further information on membership,please contact the department at (765) 494-4643.

Published semi-annually in the interest ofalumni and friends of the Department ofHospitality and Tourism Management,Purdue University, 1266 Stone Hall, 700W. State St., West Lafayette, Indiana47907-2059.

Telephone: (765) 494-4643Fax: (765) 494-0327www.cfs.purdue.edu/HTM

Co-editors: Janet BrayRay KavanaughGloria Mills

Layout: Angie Roberts

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Department of Hospitality and Tourism ManagementPurdue University1266 Stone Hall700 W. State St.West Lafayette, Indiana 47907-2059

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Purdue University

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the boilerplate, spring 2005

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