In Real Life
Who can say their placement rate is 100 percent? The folks at the University of Delaware’s Hotel, Restaurant and Institutional Management (HR&IM), Alfred Lerner College of Business and Economics can.
This extraordinary success rate is achieved because the students aren’t spend- ing endless hours in computer labs or reading textbooks. They are experienc- ing education to its fullest. They are living, breathing and serving it as part of the Lodging Module in the Marriott Learning Center at the 126-room award- winning Courtyard by Marriott.
Sheryl F. Kline, Ph. D., professor and chair of HR&IM, bubbles over with enthusiasm when she talks about the practicum, which is taken by students in their junior year. “It is the only program in the world structured this way. They
spend one semester learning in the hotel and working in the hotel. They rotate through each department and per- form every function. They study, they practice, and they reflect on what they learned - and do it all again.”
As part of their rotation, students gain valuable sales, marketing, revenue management, front office and house- keeping skills to prepare them for careers in hospitality and service. The department of HR&IM has an outstanding reputation for hospitality business education on campus and around the world. The focus on experience-driven learning and industry business and analytics produces future professionals who are set apart as dynamic leaders and entrepreneurs.
The two Bachelor of Science degrees consist of a curriculum founded in academic disciplines coupled with expe- rience-driven managerial components. “Our faculty is comprised of 14 full-time professors who worked in the industry,” points out Kline. “The restaurant is operated by students and dining is exquisite. Lunch is a gourmet buffet featuring French, Russian and American cuisine.”
The inspiration behind the program is to develop well-prepared future leaders in the tourist industry. Yes, they delve deeply into marketing, accounting and finance and lodging management, but there’s so much more. These young people dedicate themselves to service.
“Our students put their hearts and souls into helping guests,” stresses Kline. “We also emphasize community involvement. Each student is required to spend time completing community service; they can’t graduate without it. In short, we want our alumni to do good deeds and leave the world a better place. I see this objective being met every single day,” she concludes.
28 May June 2015
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