Hospitality Events & General Sessions
Saturday, Feb. 14
5:30 p.m. - 7 p.m.
Welcome Reception
Enjoy this informal gathering of friends, peers, sponsors and FENI staff at the Tuscany Suites and Casino on Saturday evening prior to the 2009 Summit’s official start on Sunday morning. FENI’s 2nd-Annual Poster Sessions will highlight this ice-breaker event, providing educational insights via successful programs and projects, with two winners being named. We’ll wrap up early so attendees may enjoy dinner on their own at any of myriad excellent restaurants on or near the world-famous Las Vegas Strip!
Sunday, Feb. 15
7:45 a.m. – 8:30 a.m.
Breakfast, Welcome and Opening Remarks
8:30 a.m. – 9 a.m.
Keynote: Hospitality Education in the United States Today
An overview of hospitality education amid changing student needs, curricula challenges and opportunities and emerging teaching technologies.
9:00 a.m. – 9:30 a.m.
Keynote: Opportunities in Hospitality Careers
A leader in the hospitality industry reveals the great opportunities facing today’s hospitality students—even in a tightening economy.
9:30 a.m. – 10:45 a.m.
The Art of Coaching
Presenter: Dr. Carl Braunlich, associate professor, William F. Harrah College of Hotel Administration, University of Nevada–Las Vegas
An interactive program exploring the skills necessary for effective coaching and leadership. The session covers key communication skills such as questioning, listening and giving feedback. Coaching and leadership best practices will be discussed and demonstrated. Attendees will have the opportunity to structure a coaching session based upon material covered in this session.
10:45 a.m. – 12:15 p.m.
Bringing Industry & Education Together
Presenter: Ellis D. Norman, MBA, CHE, Hospitality Experts Consortium and The International School of Hospitality (TISOH), Las Vegas
A rousing and meaningful session that will reveal how the nation’s hospitality-training programs can better interact with the industry they serve. Ellis D. Norman, who teaches “Introduction to Hospitality” and “Human Resource Management” and coordinates lodging internships for the William F. Harrah College of Hotel Administration at UNLV, is also a consultant for educational, industry and government hospitality. He arranges student internships with major gaming resorts in Las Vegas, and has traveled to mainland China, Hong Kong, Japan, South Korea, the Caribbean islands, Canada, Australia, Europe and South Africa to arrange them.
12:15 p.m. – 1:30 p.m.
Luncheon
1:30 p.m. – 2:30 p.m.
Operating in Today’s Economy and the Future of Las Vegas
In the midst of unprecedented growth combined with a first-ever economic tightening, a local authority describes shifting and emerging opportunities in hospitality in the Entertainment Capital of the World.
1:30 p.m. – 5:00 p.m.
Exhibitors Showcase
FENI’s annual trade show highlights innovations in products and services that cater to the unique needs of foodservice educators.
2:30 p.m. - 3:30 p.m.
Teaching Writing Skills Development
Presenter: Vivian Cadbury, The Culinary Institute of America, Hyde Park, N.Y.
One of the biggest laments of hospitality educators is the lack of strong writing skills among students. The author of the widely popular A Taste for Writing: Composition for Culinarians (Delmar Cengage Learning, 2007) explains how to break down barriers between students and composition through explanations that draw images and examples from food and cooking. For example, “brainstorming” ideas early in the writing process is compared to peeling a potato, and the commas that surround interrupters in a sentence become a server’s hands carrying a tray of fruit. Writing often has to do with storytelling, and this expert describes how using stories from film and television will help students better relate to writing concepts.
3:30 – 5 p.m.
Education Roundtables
Launched at the 10th Anniversary FENI Summit last year, this successful program returns in 2009 to provide engaging, informal platforms for interaction with expert discussion leaders. Topics will include:
• Conducting Quantitative Research on Hospitality Education Issues
• Learning-Centered vs. Student-Centered Philosophies
• Latest Theories in Successful Baking & Pastry Education
• Implementing a Successful Personal & Private Chef Curriculum or Professional-Development Course
• Improving Students’ Study Skills
5:00 p.m. – 6:30 p.m.
Hospitality Reception
Monday, Feb. 16
8:00 a.m. – 9:45 a.m.
Breakfast Presentation: Teaching with Case Studies
Presenter, Dr. Clark S. Kincaid, University of Nevada—Las Vegas
This program by an established leader examines the value of using case studies to teach service marketing and management concepts relevant to the hospitality industry.
10:00 a.m. – 11:30 a.m.
Leadership Lessons from a Chef: Finding Time to Be Great
Presenter: Charles Carroll, CEC, executive chef, River Oaks Country Club, Houston
In the hospitality arena, the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good manager, according to author and award-winning chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward workplace excellence. Using stories and examples drawn from his many years of experience, Chef Carroll offers proven wisdom in plainspoken terms instead of abstract management theories, with practical tools and ideas that can be used immediately to motivate and develop an effective team environment among hospitality staffs.
11:30 p.m. - 1:00 p.m.
Free time or bus to Le Cordon Bleu College of Culinary Arts for optional Master Classes.
Monday afternoon you have the choice
to continue with the Hospitality Leadership Track
or attend a FENI Master Class
1:00 p.m. - 2:30 p.m.
Technology on the Horizon
Presenter: Patti J. Shock, director of distance learning, William F. Harrah College of Hotel Administration, University of Nevada—Las Vegas
This session delivered by the author of five textbooks will focus on enhancing on-campus and distance-education classes, including various delivery options, with live demonstrations of Adobe Connect, WebCampus and Second Life. Using social media with students will also be discussed, including LinkedIn, Facebook, Google Groups, Google Documents, Twitter and other applications.
2:30 p.m. - 4:00 p.m.
Motivation, You and Your Students
Get motivated to motivate your students! Our rousing presenter will inspire you to keep your motivation high every day of the year.
4:00 p.m. - 5:30 p.m.
Panel: Opportunities in Hospitality
Leaders representing a range of hospitality segments will outline the emerging and shifting opportunities for hospitality grads.
1:00 p.m. - 4:30 p.m.
Optional Afternoon Master Classes Scheduled on Monday afternoon are as follows:
Teaching Math-Skills Development
(lecture/workshop)
Presenter: Susan Sharp, Le Cordon Bleu College of Culinary Arts-Las Vegas
Master the communication of basic math principles as they apply to costing, yield tests and recipe conversions. Be able to develop a system to teach students the easiest, most efficient ways to learn culinary math through the help of some simple, basic formulas.
How to Create Powerful PowerPoint & PDF Presentations
(hands-on/interactive)
Presenter: Kendell Hoyer, Le Cordon Bleu College of Culinary Arts-Las Vegas
Learn to create your own visually stimulating and student-friendly PowerPoint and PDF files to augment your instruction and engage students’ interest more effectively.
Developing Character across the Curriculum
(lecture/workshop)
Presenter: Dr. Jerald Chesser, CEC, FMP, CCE, AAC, California State Polytechnic University, Pomona
Today’s classroom is a primary point of development of the student beyond academics. This workshop will delve into the issues of ethics, diversity and character development in the classroom. The role of the instructor as a positive force in the student’s character development will be explored. Participants will review and discuss techniques for becoming positive role models for students in today’s educational environment, and will leave this workshop with the tools to make a difference for their students.
Fine-Tuning Taste-Sensory Perception
(lecture/tasting)
Presenter: Steve Morey, Le Cordon Bleu College of Culinary Arts-Las Vegas
Hone your five taste senses by understanding the physiology of our taste buds and how they interact with the brain to perceive sour, sweet, salty, bitter and umami. This class will explore and break down everything we taste and instruct on how to help students enhance their own tasting ability.
4:30 p.m. - 5:00 p.m.
Bus returns attendees to Tuscany
Tuesday, Feb. 17
Tuesday morning you have the choice
to continue with the Hospitality Leadership track or attend a FENI Master Class
8:30 a.m. – 10:00 a.m.
Clickers in the Classroom: A Hands-on Demonstration Experience with Clicker Technology
Presenter: Dr. Carl Braunlich, associate professor, William F. Harrah College of Hotel Administration, University of Nevada–Las Vegas
A hands on demonstration experience with clicker technology ... try it out during this session and see how it works! The presenter will demonstrate a number of ways to incorporate clickers into lecture and presentation material. Clickers allow for active participation by all students and provide immediate feedback to the instructor and the students, creating intriguing opportunities for interactive learning.
10:00 a.m. - 10:30 a.m.
Coffee Break
10:30 a.m. - 12:00 p.m.
Destination Development/Tourism
A comprehensive presentation on the rapidly changing tourism industry, both domestic and abroad, and how you can best help hospitality students stay competitive in this field.
8:00 a.m. - 11:30 a.m.
Optional Master Classes at the Tuscany Tuesday morning are as follows:
Teaching Special-Needs Students
(lecture/workshop)
Presenter: Jan Meigs, Le Cordon Bleu College of Culinary Arts-Las Vegas
Our classrooms include many different types of students, many who are learning-challenged because of special needs. This class will unveil how to understand and work with special-needs students while developing positive strategies and opportunities for their success.
Implementing an Ecologically Sustainable Curriculum
(lecture/workshop)
Presenter: Christopher Koetke, CEC, CCE, Kendall College School of Culinary Arts, Chicago
Preparing students for a world that is becoming more environmentally sustainable in response to global climate change has never been more important, particularly in the realm of foodservice. Instruction will focus on implementing such programs as recycling, composting, local sourcing and communicating a field-to-plate philosophy while reducing your program’s own carbon footprint.
Strategic Fund-Raising & Community Involvement (lecture/workshop)
Presenter: Heinz Lauer, CEC, CCE, CFBE, CCP, Le Cordon Bleu College of Culinary Arts-Las Vegas
At some programs, “giving back” to the community is a mandatory part of the curriculum. And virtually every program is in need of raising monies outside their budgets. How to do either, or both? This Master Class will focus on building successful, brand-building events that engage students, influence the surrounding community, and raise much-needed funds for financing student excursions, hosting guest chefs, etc.
Strengths-Based Approach to Learning and Its Application to the Culinary Classroom
Presenter: David Edens, California School of Culinary Arts, Pasadena
Strengths-based learning is an approach that is gaining interest in schools, both in the secondary and post-secondary level. Strengths-based programs, especially in college-success courses, have been shown to increase student retention and improve student success. Through a combination of lecture, group dialogue and individual work, information will be reinforced with group and individual activities.
11:30 p.m. - 1:00 p.m.
Free time or bus to Le Cordon Bleu College of Culinary Arts for optional Master Classes.
Tuesday Hospitality Leadership track
1:15 - 2:00
TBA
2:15 p.m. - 3:00 p.m.
TBA
1:00 p.m. - 4:30 p.m.
Optional Afternoon Master Classes on Tuesday
are as follows:
Student-Retention Strategies & Techniques (lecture/workshop)
Presenter: Chris Moderson, Le Cordon Bleu College of Culinary Arts-Las Vegas
It’s sometimes said that 10 years from now, only 13% of current enrollees will still be employed in foodservice. What’s driving tomorrow’s foodservice professionals to seek careers other than the one they trained for? And how might the industry keep them? Moreover, how can training programs maintain the students they already have, and help guide them successfully to graduation and, hopefully, a lifelong, fulfilling career in foodservice? This master class specifically designed for chairs, deans and directors will examine the reasons that students drop out of training early, and help provide assessment tools for programs to better prepare prospective students to embrace a goal they can stick with.
Developing Online Lesson Plans & Curricula (hands-on/interactive)
Presenter: Kendell Hoyer, Le Cordon Bleu College of Culinary Arts-Las Vegas
If you think culinary arts can’t be taught online, most educators would probably agree. But many components of the curriculum can come out of the kitchen lab, freeing up valuable time to teach cooking fundamentals. Through this class, participants will learn how to create powerful learning content using a variety of Web-based tools that enhance students’ critical thinking skills, as well as how to encourage student-teacher interaction via online education delivery.
An Immersion in Front-of-House Operations (hands-on/interactive)
Presenter: Claude Cevasco, Le Cordon Bleu College of Culinary Arts-Las Vegas
From service styles to tabletop presentation to communicating ultimate hospitality to the guest, this master class conducted in the college’s highly Zagat-rated Café Bleu will instruct on the finer points of front-of-house operations to fit all foodservice environments.
Fine-Tuning Taste-Sensory Perception
(repeated from Monday)
4:30 p.m. – 5 p.m.
Buses return attendees to the Tuscany.
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