The Chaplin School recently celebrated a 10-year educational partnership with the Tianjin University of Commerce (TUC) in Tianjin, China. FIU President Mark B. Rosenberg and Dean Mike Hampton were part of a delegation that traveled to China to commemorate the decade-long relationship during the spring graduation ceremony in May. The Marriott Tianjin China Program was established in 2004 and it is currently FIU’s largest program abroad, with a capacity of up to 1,000 students. Through the Chaplin School, FIU maintains an exclusive relationship with TUC in which students and faculty can engage in dialogue and international exchanges to share information, ideas, and knowledge. Learn More about the Marriott Tianjin China Program Photo: Annie Wu Suk-ching receives the FIU Medallion for her significant leadership in the Chinese hospitality industry from FIU President Mark B. Rosenberg on May 18.
Chaplin School deans and alumni gathered at a hospitality alumni reception in Chicago earlier this month on May 9. The event, which was hosted by Ed Mugnani '91 (second from right), took place during the 2014 National Restaurant Association Show and provided a great opportunity for Panthers and the Chaplin School to reunite. Alumni are always invited to stay in touch with the Chaplin School. Join the hospitality alumni mailing list or update your profile to learn about upcoming events from Dean Rocco Angelo. Join/Update Mailing List Photo, from left to right: John Saccomano Knute Gregory Rocoo Angelo, Chaplin School of Hospitality & Tourism Management Associate Dean, Alumni Thomas Hall Mike Hampton, Chaplin School Dean Ed Mugnani, Senior Vice President, Eurest-Western Division Curt Kessler
Currently enrolled and prospective graduate students at the Chaplin School can now specialize in the growing field of hospitality real estate. The Real Estate Specialization provides graduate students an in-depth look at hospitality real estate development from concept to planning, including investment analysis, financing techniques, asset management, and much more. As the industry evolves from an owner-operator model to the more complex model of third-party ownership and investment, development, and management, students in this specialization will gain the crucial knowledge and skills needed to succeed in this booming field. Students should plan their schedules wisely for this specialization as course offerings vary by semester. The three additional courses are as follows: HMG 6607 Real Estate Development (only offered in the fall, prerequisite is Feasibility Studies) HMG 6429 Asset Management (only offered only in spring) HMG 6486 Investment Analysis for the Hospitality Industry (offered in the spring, prerequisite is Real Estate Development) In the program, there is room for one elective. One of the three additional courses required can be taken using elective credits. For more information and to sign up, contact Delio Morato at 305.919.4774.
For the first time, the Chaplin School welcomed an exchange student from the Universidad Católica Boliviana in La Paz, Bolivia. Alejandra Rúa Apaza traveled to the U.S. for the first time to take hospitality classes at the Chaplin School for the Spring 2014 semester. As a senior, she wanted an academic experience that was different from what she was used to at home. As an aspiring tourism management professional, she wanted to spend her time abroad learning in a city where travel and tourism define the local business landscape. Why did you want to participate in an international exchange program? It was very important for me to participate in the international exchange program because I wanted to improve my knowledge, learn from different cultures and diverse points of view, and improve my English language skills. How is studying at FIU in Miami different from studying at your school in Bolivia? College life in Miami does not have a comparison. Being at FIU has given me the opportunity to expand my horizons and enhance my knowledge of the tourism industry, which, in my opinion is the window to the world for each country. Though it is time for me to return, I am carrying with me the best memories of my life. How did being away from home for the first time affect you? The U.S. is a completely different environment from La Paz. Spring 2014 was my first time studying in English, living away from my family, and living on a college campus. I thought I was going to get home sick, however, I was doing so much! I can’t remember one day where I didn’t have one or more activities going on such as seminars, [...]
At the Chaplin School of Hospitality & Tourism Management, students are not the only ones who take advantage of going abroad. Each summer, Chaplin School faculty participate in exchange programs and lead study abroad trips that span the globe. This engagement at the instructional level is a reflection of the School’s mission to provide students with diverse perspectives and rich insights into the global hospitality and tourism industries. China/U.S. Faculty Exchange Program This summer, four faculty members from the Tianjin University of Commerce (FIU-TUC) in Tianjin, China will teach hospitality courses at the Chaplin School. Faculty exchanges take place every summer and have historically given hospitality professors in the U.S. the opportunity to teach in China at the Marriott Tianjin China Program while Chinese professors teach their discipline to students at the Chaplin School. Dr. Nancy Scanlon and Professor Pablo Simon are returning to China to teach courses in facilities and restaurant management and financial accounting, respectively. For two visiting professors from China, Summer 2014 is not the first time they have participated in the exchange. Chaplin School alumna Ms. Danqing Liu '07, who is now a professor at FIU-TUC, has taught Accounting for the Hospitality Industry for two summers at FIU. "I am very happy to return to the Chaplin School where my roots in hospitality began. [The ability to] exchange research ideas with other scholars and FIU-TUC faculty members is an invaluable experience for me and my Chinese colleagues," Ms. Lui said. FIU-TUC professor Mr. Jizhe (Jim) Sun has returned for his second exchange visit as well. In addition, Ms. Miao Wang '06 and Mr. Xian (Damon) Tian will teach Event Management and Hotel/Lodging Management courses as part of the summer exchange. Chaplin Faculty-Lead [...]
FIU has partnered with the Technology Foundation of the Americas to host eMerge Americas Techweek, a conference that brought together civic leaders, industry titans, entrepreneurs, and global thought leaders with the purpose of establishing a technology hub for the Americas. The conference was an opportunity for entrepreneurs and investors to come together to develop and fund innovative projects and discuss the role of education in a tech-driven economy. Dr. Aaron Welch, Chaplin School professor, showcased his research of engineered yeast alongside other cutting-edge entrepreneurial research at FIU. Dr. Welch recently received a National Science Foundation grant to develop a strain of yeast that will consume Ochratoxin-A, a harmful carcinogen found in wine, and simultaneously allow for the production of safe, quality wines. To see more photos from the conference, visit FIU's Flickr page. Photo: Dr. Welch with a booth visitor at eMerge Americas Techweek on May 6.
Chaplin School students provided administrative and logistical assistance at the two back-to-back conferences held in Miami, Florida on April 28 through May 1. The Caribbean Hotel & Resort Investment Summit (CHRIS) and the Hotel Opportunities Latin America (HOLA) concentrate on doing business in the regions, and bring together hotel owners, executives, investors, financial advisors, lawyer, architects, designers, and developers. Accompanied by Chaplin professor Greg Bohan, who served as the moderator for CHRIS, the students also got a chance to meet and network with some of the regions’ top movers and shakers. Photo: Chaplin School students with former Mexican President Vicente Fox at the HOLA Conference on May 1.
What happens when ice cream and science mix? If you ask Professor Mark D’Alessandro, the answer is nitrogen ice cream–a combination that results in the delicious and creamy dessert consumers are familiar with, but with quicker freeze time, thanks to liquid nitrogen. Making food with liquid nitrogen is not a new phenomenon. Food trucks have popped up all over the country doing just that and many chefs and bartenders are using liquid nitrogen in their menu creations. Professor D’Alessandro uses liquid nitrogen in his Culinary Innovation and Entrepreneurship course at the Chaplin School of Hospitality & Tourism Management and is often asked to demonstrate its use at community events. "It’s a real crowd pleaser. People always want to know what’s going on at the station with the smoke. Especially the children," he said. In April, Professor D’Alessandro and student volunteers from his class sampled their creation at the Patricia and Philip Frost Museum of Science’s Second Annual Miami Eats event. The students came up with a peanut butter and jelly flavor combination that appealed to the palates of children attending the event. "We tested and modified the recipe and decided to serve it on a miniature sugar cone. It was a collaborative effort to develop and implement the plan," Professor D’Alessandro said. With far more than 31 flavor possibilities, Professor D’Alessandro’s innovative process was developed to complement any ice cream flavor as the liquid nitrogen serves as a really cold freezer at 320 degrees below zero Fahrenheit. Professor D’Alessandro emphasized the management, collaborative, strategic planning, and customer service skills students had the opportunity to experience, while practicing a newly acquired food production technique. "One of our students’ greatest assets is to be able to accompany faculty out [...]