RHI 272: The Tourism System is taught this semester by Sotiris Avgousits. Expanding the curriculum to add tourism classes is critical to prepare graduates for the career opportunities generated from tourism. The importance of this area is documented in the following excerpts from the Indianapolis Convention and Visitors Association.

“ICVA Exec Named as Delegate to White House Conference on Travel and Tourism”

   The White House has announced that Wm. K. McGowan, Jr., President and CEO of the Indianapolis Convention and Visitors Association (ICVA), has been appointed as a delegate to the first-ever national White House Conference on Travel and Tourism (WHCTT), to be held October 30-31, 1995, in Washington, D.C. The goals of the WHCTT is to significantly increase the understanding and appreciation of the importance of travel and tourism, and recommend strategies and programs that will best enable the industry to fulfill its economic potential into the 21st century.

   The highly prestigious appointments underscore the importance of convention and visitor bureaus to the nation’s travel and tourism industry. More than 1,500 travel and tourism industry representatives will eventually be appointed or elected to delegate slots at the national conference.

   “No industry is more important to the future of this nation than travel and tourism,” explains Under Secretary of Commerce for Travel and Tourism Greg Farmer. “Naming this first slate of delegates to the White House Conference signals a major step forward. Convention and visitor bureaus are key components of this country’s tourism marketing effort, and the White House Conference will reap enormous benefit from their input.”

   State tourism offices across the country are planning their own state WHCTTevents, where additional delegates to the national WHCTT will be either appointed or elected. Indiana will hold its state WHC1’T in conjunction with the Lt. Governor’s Conference on Tourism, March 7-8 at University Place Conference Center in Indianapolis. The state meeting will address the key issues of the WHCTT, which include research, technology, infrastructure development, product development, promotion, reduction of barriers, education, environmental concerns, and traveler safety and security. Recommendations from the state WHCTT event will be forwarded to the national WHCTT.

   The Indianapolis Convention and Visitors Association, lead by McGowan, is a membership organization that markets the city as a destination for conventions, meetings, trade shows, group tours and pleasure travel. In 1993, tourism revenue accounted for over $1.2 billion of the Marion Country economy and generated more that 37,00 full-time jobs.

   IACVB is an international trade association that represents more than 415 convention and visitor bureaus in 27 countries. It occupies a unique position at the “crossroads” of the hospitality industry because its member bureaus represent all significant travel/tourism-related businesses at the local level and service as the primary contact points in their destinations for a broad universe of convention and meeting professionals and tour operators.

News Flash!!!
By Pat May

Degree
   In December, Babak Aframian and John Strouse were awarded Associate of Science in Food Service and Lodging Supervision degrees.

   Lauren Kelly and Dawn Roush received the Bachelor of Science in Hospitality Management degrees at West Lafayette.

Scholarships

    IFEC (International Foodservice Editorial Council) is offering scholarships for aspiring foodservice communicators. Four to six scholarships in amounts from $1000 -$2500 will be awarded. Application deadline is April 15.

   The Educational Foundation of the National Restaurant Association offers more than 150 undergraduate scholarships ranging in value from $500-$10,000. Application deadline is March 1.

For applications, contact Pat May.

RHIT Summer and Fall Schedules
Summer I

RHI 291: Food Production Principles (see Camp Brosius article)
FN 303: Essent. of Nut. , MW, 5:45 - 9:00
Summer II
RHI 212: RH! Org. & Mgt, MW, 5:45 - 9:00 Fall
RHI 100: Intro to Food Serv.& Lodg. Ind., TR, 2:30 - 3:34
RHI 141: Fin. Acc. for Serv. Ind., R, 5:45 - 8:25
RHI 181: Lodg. Mgt., TR, 1:00 -2:15
RHI 191: Food Serv. Sanitation, T 5:45 - 8:25
RHI 212: RHI Org.& Mgt., MW, 4:00 - 5:15
RHI 221: Customer Rel., TR, 9:30 - 10:45
RHI 231: Mark. Food Serv. & Lodg. Oper., W, 5:45 - 8:25
RHI 241: Man. Acc./Fin. Acc., MW, 1:00 - 2:15
RHI 299: Hotel & Meeting Sales, R, 5:45 - 8:25
RHI 301: Practicum in RHI, arranged
RHI 311: Purchasing for RHI, MW, 2:30 - 3:45
RHI 312: Human Resources Mgt. in RHI, M, 5:45 - 8:25
RHI 391: Spec. Food Service, M, 5:45 - 10:00
RHI 411: Hospitality Law, T, 5:45 - 8:25
RHI 492: Adv. Food Serv. Mgt., T, 2:30 - 10:00
FN 203: Prin. of Food Selection & Prep., (Lecture: R, 5:45 - 7:25) (Lab:W or R, 10:00 - 12:40, W, 5:45 - 7:25, W or R, 7:30 - 10:00)
FN 297: Food & Nut. Trends and Issues, T, 11:00 - 11:50
FN 303: Ess, of Nut., TR, 4:00 - 5:15

Advanced Food Service Management Class Dinners

   The Advanced Food Service Management Class (RHI 492) is presenting American Regional Cuisine theme dinners this semester at Ivy Tech State College, One West 26th Street, room 429, Vincent’s Restaurant. Free parking is available north of building. The dinners are on Thursday evenings from 5:15 - 6:30 pm and include choice of entree, soup, salad, starch, vegetable, bread, dessert and coffee or tea for $10.00 plus tax. Coupon books, five meals for $45.00, are available. Call Pat May at 274-2599 to make a reservation or purchase a coupon book.

Dinner Themes:

Food Safety Seminar
By Jim Bennett

   On February 9 and 10, the RHIT faculty will sponsor a seminar in food safety and sanitation for the Kroger company. Topics to be covered include identifying the critical control points during the food handling process (HACCP); food protection in preparation and service; organizing a cleaning program; microorganisms related to food spoilage and foodborne illness and what can be done to control them; and employee sanitation training. Participants in the seminar are eligible to take a certification exam sponsored by the Educational Foundation of the National Restaurant Association.

   The RHIT Department will sponsor a similar program on March 16 and 17. This two-day session is open to all interested parties; particularly those involved in the foodservice, lodging, tourism, and grocery store industries. For reservations and fee information please contact Pat May at 274-2599.

Camp Brosius
By Jim Bennett

   The dates are finalized for those students planning to take RHI 291 /L29 at Camp Brosius this summer. Lecture time will be from 4:00 - 8:00 pm on ti following dates: Wednesday - May 1, Wednesday - May 17, Wednesday May 24, Tuesday - May 30, Wednesday - May 31, Thursday - June 1, and Wednesday - June 14. Students will leave for Camp Brosius on Sunday, June 4 in time to arrive by 3:00 pm. Each person will provide their own transportation; car-pooling is encouraged. Departure will be after breakfast on Friday, June 9, with planned visits to a cheese factory and brewery enroute to Indianapolis. Dean Nick Kellum will be attending the first class session on May 10 to provide information and answer any questions concerning our time at Camp Brosius. Enrollment (with authorization) will be limited to fifteen students, so please begin to make plans accordingly. This is the first such venture for the RHIT department, and we look forward to unique and rewarding experience!

Meet the RHIT Part-time Faculty
By Linda Brothers

   Due to the growing enrollment of RHIT majors, the department has hired three individuals to help teach classes spring semester. Each of these instructions brings expertise to share with our students. To introduce these individuals to you, here is a brief description of their careers.

   Stan Hall is teaching RHI 141: Financial Accounting for Service Industries. Stan graduated from Indiana State University’s School of Business. He completed a master’s degree in Business Education from Indiana University. He currently is the chairman of the business department at Pike High School and responsible for teaching a variety of business courses. He also teaches with the Indianapolis Public School’s Adult Education programs. His wife works for Resort Condominiums International allowing the two of them to travel extensively and giving him a keen interest in the hospitality industry.

   As a registered dietitian and certified chef, Annette Brown is employed full-time at North American Laboratory and Menu Magic, Inc. as chef culinary manager. She is actively involved in the local chapter of the American Culinary Federation by serving as chairman of the Chef and Child program. Prior to working for North American Laboratory and Menu Magic, Inc., Annette was a lecturer at Ball State University where she taught a variety of nutrition and food production and management courses. She is teaching FN 315: Fundamentals of Nutrition for the dietetic majors who are enrolled in the department’s Consumer and Family Science program.

   RHI 171: Introduction to Convention and Meeting Management is being taught by Lois Vining. Lois graduated from lU’s General Studies program. She started her own business, Event Planning Servives, in 1992. To expand her credentials, she became a Certified Meeting Professional and authored an article published in “Corporate and Incentive Travel” regarding the Certified Meeting Professional. With her extensive experience and contacts, she has planned a semester to introduce our students to all aspects of meetings.

Indianapolis Home Show
By Linda Brothers

   As an honor project, on Saturday, January 28, Ann Wicks and John Strouse presented food demonstrations at the 1995 Indianapolis Home Show. The show is the nation’s oldest and the Midwest largest home-focused extravaganza. John was on stage demonstrating preparation of Almond Chicken. Ann used stir-fry techniques to make Chinese Vegetables. This gave both students an opportunity to use their management and food skills and helped to promote the department to the public.