JWU College of Hospitality Management

Exploring Living History and Hospitality in Greece

Imagine immersing yourself fully in another culture — to learn its history; explore its architecture, art, and beautifully preserved ruins; and even learn about your own chosen industry through its lens. A group of 27 JWU hospitality students recently did just that.

Topics: Hospitality Study Abroad Travel & Tourism

Life Lessons in Leadership from Bigelow Tea’s Cindi Bigelow

Self-reflection was a huge theme of Cindi Bigelow’s recent visit to JWU’s Providence Campus. As the inaugural speaker of the university’s Visiting Industry Professional (VIP) Speaker Series, Bigelow Tea’s president and CEO was happy to share her accrued experience and wisdom — but she was quick to emphasize that leadership is not about ego.

Topics: Visiting Industry Professional

JWU’s Tiefel Project Examines the Benefits of Hospitality Diversity Programs

For the hospitality industry, diversity and inclusion are more than just hot-button topics — they are core issues affecting employee engagement, customer satisfaction, and the overall public perception of hotels, restaurants, and airlines. Yet, ensuring that equitable policies — both forward-facing and as part of an organization’s internal DNA — are in place and implemented consistently is a tall order. Major stumbles have proven costly to the companies that make them, both in terms of public relations and lost revenue. And social media only amplifies company missteps.

Topics: educational partnerships Tiefel Project

8 Days in Ecuador, One Life-Changing Trip

 

Entering JWU as a first-year student in Tourism & Hospitality Management, you hear rumors about the infamous FAM Tour — familiarization tours that all Tourism & Hospitality Management students are required to complete before graduation. The trip is with a group of like-minded students, all pursuing a career in the travel and tourism industry.

Topics: Hospitality Study Abroad Travel & Tourism

My Moroccan Adventure: A Trek Through the Sahara

In every Tourism & Hospitality Management students’ academic career at JWU, they have the opportunity to travel abroad with fellow classmates on the trip of a lifetime. This trip, known to students as a FAM trip, is the highlight of many students’ experience at Johnson & Wales.

Topics: Hospitality Study Abroad Travel & Tourism

JWU Sets the Stage at Expo! Expo!

You couldn’t help but notice the JWU connections at the recent Expo! Expo! held in New Orleans, Louisiana. Dubbed the “show for shows,” it's the must-attend event for anyone plugged–in to the exhibitions and events field to learn about the latest trends, technology and tools of the trade while networking with like-minded enthusiasts.

Topics: Hospitality Event Management

The Booming Business of Travel and Tourism: Top Trends for 2019

If travel and tourism is what you live, breathe and dream about, we’ve got good news around the fast-growing global industry, along with some of the latest trends to stay on top of.

Topics: Hospitality Travel & Tourism

Exploring Sustainability: An Interview with Douglas Stuchel

Sustainability may be a buzzword in the hospitality industry, but for College of Hospitality Management associate professor Douglas Stuchel, it’s what he grew up with — and it’s a topic he’s passionate about.

Topics: Sustainability Hospitality Food & Beverage Management Restaurant, Food & Beverage Management

The Hotel Room of the Future: A Roundtable Discussion with Hilton

Imagine walking into a hotel room that’s set at the exact air temperature you like. With art on the walls from your favorite artist — or maybe photos of your family. And when your alarm goes off in the morning, the drapes open, your favorite music comes on and the shower starts automatically at the temperature you prefer.

Topics: Hospitality Alumni Hotel & Lodging Management

Elior North America CEO on Harnessing Imperfections

When you really want to know what is going on in a restaurant, “check the kitchen,” notes JWU Charlotte Distinguished Visiting Professor (DVP) Brian Poplin, president and CEO of Elior North America, a global food service management company.

During one such routine check, Poplin joined three other executives and noticed how nervous a manager was when she greeted them. They quickly saw why. “We walked in and saw a pile of pots and pans, the sink wasn’t working properly, they were understaffed. So do you know what we did? Tucked in our ties and started washing dishes.”

Topics: Careers Charlotte