Spring 2015

Students learn how to organize conventions from PCMA leaders“Make no small plans” was the theme of the PCMA Convening Leaders 2015 convention held at McCormick Place in Chicago, Ill., where nine Mercyhurst hospitality management students learned how conventions are organized.

There were a variety of showcases from the opening ceremony at the Museum of Science and Industry, to several unique networking events. The conference specifically discusses how conventions are planned, marketed and executed.

Throughout the convention, students attended a variety of sessions, ranging from event technology and intelligence, globalization, meeting and experience design, operational strategy and PCMA business school. One that stood out to a majority of Mercyhurst students was: “How Cultural Complexities Will Impact Business In The Future.” This session discussed language barriers and body language within different cultures. As both a manager and a team player, one must say what he means clearly, and make sure his body language is not saying something else.

This trip was not only informational for students, but it also proved to be a great networking tool as they assisted with the Disney networking event. One standout professional students met was Margaret Manchik, national sales assistant director of The Walt Disney Company. Students also networked with managers from The Grand Sierra Resort and Casino: Jessica Baran, vice president of sales, meetings, and conventions, along with Molly Hassenfratz, regional director of national accounts.

Alumni Spotlight: Chris Walker ‘10What: Director of Hotel Operations Where: Luxor Hotel and Casino, Las Vegas, Nev.

Q. What are your daily activities and job responsibilities?

A. I provide leadership to 200 team members, including the front desk, bell desk, valet, guest services and business center at our 4,400 room property on the Las Vegas strip. These responsibilities include employee relations, leadership development, coaching, engaging team members, strategic planning and goal setting. I develop and implement policies, procedures, training and communication initiatives. I manage the profit and loss statement, and the budget in my department. This includes using yield management to maximize revenue per available room.

Q. Why did you choose to attend Mercyhurst University?

A. I knew I wanted to attend Mercyhurst because of the unique combination of classroom education with real-world practical experience. This opportunity allowed me to develop relationships and connections to internship and career opportunities, which offers students an advantage over the competition when seeking a job. I would encourage all students to take full advantage of the professors and alumni to tap into their network to assist with internship opportunities.

Q. How do you feel Mercyhurst University prepared you for your current position?

A. The wealth of experience of the professors, the mix of practical and theory-based curriculum, and the opportunity to gain hands-on hospitality experience while still in school helped me tremendously in preparing me for a hospitality leadership position. Some of the classes that stand out the most for their application of my current job are hospitality law, human resource management, accounting and advanced hotel operations.

Exiciting Year for HMThe Hospitality Management (HM) department has been very busy over the past academic year. Some exciting HM department news includes welcoming a strong freshmen class, reporting great final placement/internship statistics, introducing a new Hilton guest room at Mercyhurst North East, reporting a strong student attendance at the PCMA conference, and a experiencing a very positive site visit from the ACPHA accreditation team.

Many of the HM graduating seniors in the Class of 2015 found themselves having to choose between multiple job offers. Seeing a nearly 100 percent placement rate, both May and December graduates found employment in many of the hospitality industry’s top companies. Many of the HM undergrads found the same success with internships. With global placements from Miami to Ireland, Mercyhurst HM students have made Mercyhurst University proud of their hard work, acquired positions and successful internship experiences.

Every seven years the HM Department must undergo a rigorous audit by ACPHA, the HM accrediting organization. I am very proud to say that the ACPHA preliminary report indicates that the department is in fine accreditation standing with ACPHA.

In closing, the HM Department is experiencing an exciting time. Positive changes and growth continue to point toward a successful future as is represented by the unique energy exhibited by the department. Go Lakers!

Sincerely,

Daryl Georger, D.Ed. Assistant Dean, Walker School of Business Chairman & Assistant Professor Hospitality Mgmt.

HERALDhospitality

501 East 38th Street, Erie, PA 16546mercyhurst.edu/hospitality-management

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HM Taking Part in Hotel Sales BlitzIt has been an exciting year for the Hospitality Management department at Mercyhurst University for a variety of reasons, including the return of the hotel sales blitz. This past year, Instructor Ryan Johnson and 10 students packed up and headed south to Doubletree by Hilton Pittsburgh Greentree to take part in a three-day concentrated sales effort.

Johnson and Mercyhurst Alumni, Chad Giger, director of sales for the hotel, coordinated the trip. The hotel had recently undergone a $10 million renovation and needed a way to inform its vast number of customers. Enter the Mercyhurst HM students. The students were provided with a rough script, pages of contact information (customers who have inquired about the property, business opportunities that were lost or turned down, as well as previous customers who haven’t returned in some time), and were supported by Johnson and Giger, as well as some additional members of the hotel sales team.

The students produced 57 new business opportunities, as well as countless potential opportunities during the blitz for the hotel, while also providing valuable, real-world experience for the students. Due to the success of the venture, Mercyhurst HM students will be returning for another blitz in the near future. This year’s students will also have the opportunity to say hello to Ms. Victoria Lewis, a 2014 HM graduate who was hired by the hotel following the blitz.

Wine with DinnerPatrons attending the Erie Spring Dinner Series will soon have an added experience — a complimentary glass of red wine with dinner. Riding on the success of the student-made 2013 vintage white wines that have been popular with dinners during the last year, students in the Wine and Spirit Management course again visited wineries in North East, PA. There they witnessed the beginning stages of wine making.

Forty gallons of Merlot was brought back to Mercyhurst University in five-gallon glass carboys and inoculated with yeast for fermentation. Once fermentation was complete, students racked the wine, transferred it off the sediment, and left it to age. In a modern twist on traditional winemaking, oak chips were added to the wine to mimic barrel aging, imparting the subtle oak flavor that is characteristic of most red wines.

Students will soon be completing the next and final step in the process: bottling, where the wine will be gently siphoned into bottles and sealed with a traditional cork. The expected yield is 15 cases of wine ready to be poured for Erie Spring Dinner Series guests.