In response to the growing and widely recognized importance of data science, predictive analytics, and data-based innovation, FIU’s Chaplin School of Hospitality & Tourism Management and the College of Engineering and Computing have launched a new Master of Science in Data Science with a specialization in Hospitality Data Analytics. Data Science in the hospitality industry is concerned with the use of data to help the hospitality and tourism industry under- stand the needs and desires of customers, as well as how to influence spending and behavioral patterns that will lead to higher profit and operational efficiency. The MS Data Science program is for students with a bachelor’s degree in Computer Science, Computer Engineering, Statistics/ Biostatistics, or related disciplines, who want to specialize in data science as it applies to the hospitality industry. Students completing the Specialization could have the opportunity to explore careers in: Equity hotel & investment Real estate investment, finance and development Big data & analytics for hospitality & tourism Revenue and asset management Online travel technology Hospitality consulting Companies that manage and operate hotels, resorts, casinos, cruise lines Governments, national and international tourism associations 30 CREDIT PROGRAM 12 Credits in Hospitality Data Science 12 Credits in Computer/Data Analysis 3 Electives (program electives only) 3 Hospitality Data Science Capstone Learn more about the program. *Photo Caption: Dr. Miguel Alonso Jr. in the process of building and programing a drone designed to gather data and capture various types of images to help improve viticulture techniques.
Dr. Aaron Welch and Dr. Miguel Alonso Jr., along with Associate Professor John Berry from the Department of Chemistry and Biochemistry, received a grant from the United States Department of Agriculture to investigate risk factors for certain types of toxins in US based wines. The project aims to develop a machine learning system that will help predict contamination in not only wines, but across an even wider range of agricultural commodities. Among its research projects, the Chaplin School is currently developing yeast to produce biofuels more efficiently from agricultural waste. A by-product of this study focuses on understanding yeast fatty acid metabolism at a cellular level, which may help to better understand human obesity. *Photo caption: Dr. Aaron Welch conducts research in the hospitality biology lab.
Members of FIU’s chapter of the National Society of Minorities in Hospitality leveraged their connections with the hospitality industry and professors to organize a hygiene drive, raising funds and collecting hygiene products for the Miami Rescue Mission Center for Women and Children. NSMH President, Milagros Munoz, along with Vice President Tamera Thompson and Events Director Darlin Lorenzo, pulled the drive together and spent a day at the shelter, meeting with the women and children and volunteering to help out for the day. “The hospitality industry played a huge role in helping us provide hygiene products for the shelter,” said Thompson. “There’s a real sense of responsibility to give back to our local community, especially when hotels have the means to produce hundreds of hygiene products daily to stock rooms, why not help families and individuals in need?" The Miami Rescue Mission’s Center for Women and Children helps homeless women and children by providing overnight shelter, as well as a long-term recovery program. The group plans to continue the work they started with the Miami Rescue Mission by organizing more drives in the future, and volunteering their time in the food kitchen. For more information about the National Society of Minorities in Hospitality and how you can get invloved with the FIU chapter, contact email@example.com. For more information about the Miami Rescue Mission’s Center for Women and Children, visit miamirescuemission.com/women.htm.
By DR. NANCY SCANLON While the UN SDG's seek to protect the planet and global population, they in turn protect the industries that depend on; the integrity of resources such as food supply and water, the health of local populations for a work force and the climate related conditions of destinations. According to the World Travel and Tourism Council, the total travel and tourism economic contribution globally in 2015 was more than $7 trillion dollars in GDP representing 9.8% of total GDP and employed 284 million people. The International Tourism Partnership (ITP) represents a membership of over 12 global lodging companies. "Working with the worlds' leading hotel groups for the past 25 years, producing resources and supporting them to drive greater sustainability throughout the industry. ITP is in the process of setting goals for the future; focusing on our contribution to the United Nations Sustainable Development Goals in four key issues of carbon, water, youth unemployment and human rights. The ITP goals will be launched in June 2017." noted Fran Hughes, Director, International Tourism Partnership. The American Hotel and Lodging Association represents 24,000 hotel members in the United States and is currently working to create sustainability resources to assist member hotel companies in implementing many of the UN SDG's. The largest global lodging companies, American Hotel and Lodging Association members Marriott-Starwood, Wyndham Worldwide, Hilton International, InterContinental Hotels Group and Accor, are working along with other member hotel companies to implement the 17 SDG's in the operations of their lodging properties. Wyndham Worldwide's global footprint includes 7,410 hotels and 190 timeshare resorts. Since 2006 Wyndham Worldwide has focused on sustainability practices throughout the company through their sustainability program Wyndham Green. The financial success of these [...]
This workshop will update hospitality professionals of current trends that will help you maximize your organization’s opportunities for the years ahead. Topics Covered Growth & Future Products & Characteristics Market Statistics, Analysis & Revenue Management Trends in Technology Leadership & Supervision Importance of Training in the Hospitality Industry Skills, Competition & Turnover Customer Service & Guest Satisfaction Sectors & Services of the Hospitality Industry Sustainability & Social Responsibility Challenges of the Hospitality Industry Case Study & Research What is Tourism Management? INSTRUCTORS: Carmen E. Beltran, Director; Marriott International David Mammina, Human Resources Manager; Loews Miami Beach Antoni Yelamos, Director of Hospitality; Streetsense Dale Gomez, Director, Information Technology; FIU Fabio Scaglione, Manager, Food & Beverage Strategy; Celebrity Cruises Inc. John D. Buschman, Adjunct Instructor; FIU View the event page.
During the spring commencement ceremony, FIU awarded hospitality alumna Lani Kane-Hanan with the distinguished FIU Medallion for outstanding alumna. Lani delivered a motivational speech and poem to the new class of 2017. She is a two-time FIU hospitality alumna, earning her B.S. in 1987 and her M.S. in 2004. Lani is the Executive Vice President and Chief Growth and Inventory Officer for Marriott Vacations Worldwide. A long-time, energetic supporter of the Chaplin School, Lani recently became Chair of the Dean’s Advisory Council. Watch Lani’s speech: Full speech Poem only
The Chaplin School recently awarded 10 students with the Lee Brian Schrager Excellence in Leadership Scholarship Award. The Chaplin School is grateful for the support of the Food Network and Cooking Channel South Beach Wine & Food Festival Executive Director and Founder Lee Schrager and his team.
In recognition of their academic achievement, the CSHTM Scholarship Committee would like to congratulate all students who received a scholarship during the 2016-2017 school year! Scholarships awarded included: · Adel Debs · A. G. Marshall · Chef Ken Perry · Dean Gerald Lattin · Interval International · International Wine and Food Society & Foundation · John W. Kluge · Loews Miami Beach · Marriott Foundation · Marvin & Maxine Himmel · Metromedia · Michael E. Hurst · Ocean Waters · Reward Network/ Frank Schmeyer · Ruby Tuesday Thank you to all our donors for their generous contributions and continued support in helping to make these scholarships possible. *Top photo caption (Left to right): Dean Mohammad Qureshi, Juan Tamayo, Deysi Garcia, Aziza Mustafa, Jamie Chen, Hua Rong, Yingzi Zhang, Ryan Caporelli, and Kenia Taylor.
Growing up in Little Haiti in a Cuban family, Jovani Salceiro is the first in his family to attend college or even finish high school. Since being diagnosed at age 10 with epilepsy due to a brain tumor, he has lived with frequent seizures. He almost dropped out of high school and never thought of going to college, but he promised his grandmother, who lost her battle with cancer in 2004, that he would earn a bachelor’s degree. After nine years in the hotel industry, he felt his career had reached its ceiling. Remembering his promise to this grandmother, Jovani earned his associate degree from Miami Dade College in 2013, with a 4.0 GPA. He transferred to the Chaplin School at FIU, and left his job to focus full-time on school and help raise his two young sons, Jayden and Jayson, while his fiancé, Lovely, continued working. During his 15-year career in hospitality, Jovani always wanted to work for Marriott International. In 2015, he secured a position at the New Residence Inn Miami Beach South Beach, a Marriott property, and currently serves as assistant general manager. A recipient of several prestigious scholarships, including the Hyatt Hotels Scholarship for Minority Lodging Management Students, the Statler Foundation Scholarship for Excellence, Hilton Worldwide Scholarship, Carnival Cruise Lines Scholarship, and Anthony G. Marshall American Dream Scholarship Jovani credits his success to the faculty and advisors at the Chaplin School, particularly faculty mentors Miranda Kitterlin and Sean Chang.
Growing up, John Kett loved science and his parents expected him to pursue a medical career. But, one year into pharmacy school, John realized that his parents’ hopes were no substitute for passion, as his interest and drive waned. He decided to combine his love of food and science at the Chaplin School of Hospitality & Tourism Management. His parents are now proud of the work he is doing and his accomplishments. It was largely his parents’ backgrounds in hospitality, and John’s upbringing in a multicultural home with a Filipino mother and British father, that forged his love of food and beverage innovation. At FIU, John worked as a culinary lab assistant for Chef Roger Probst – a mentor – and served as a team leader for the Food Network and Cooking Channel South Beach Wine and Food Festival for three years. He also participated in competitions and research projects to create new spices for Badia Spices under the guidance of Professor Michael Cheng – another mentor and close advisor. John joined PepsiCo’s Global Snacks Culinary Team as an intern in 2015 and earned a full-time position six months later. He is now a research and development chef for Frito-Lay’s Culinary Innovation Center in Dallas, Texas, turning creative ideas into tasty recipes. John hopes to continue his research and development career, and dreams of one day opening a bar and restaurant, spending the rest of his days doing what he loves most.