Hospitality Management

• An Overview

The Hospitality Administration program is designed to provide students with the competencies necessary for success in the hospitality and travel industry. The program prepares students for a wide variety of management careers, including positions in hotels, restaurants, resorts, private clubs, catering

operations, events centers, school and hospital foodservices, and cruise ships, as well as procurement and vendor supplies. Students may specialize in food

and beverage, lodging or culinary arts management.

Overview Lamar University President James M. Simmons and wife Susan

CurriculumHospitality Management

Offerings

Graduate Program

Master’s Program

The Master of Science degree in Family and Consumer

Sciences (FCSC) allows students to customize their

coursework to their field of interest. Students benefit

from additional faculty in other areas of expertise such

as Dietetics.

Master’s Degree

All graduate students in the Department are required to complete:• Research Methods • Graduate Statistics course.

Thesis Route• 30 Credit Hours• 6 hours - Thesis• 24 hours - Coursework• 6 credits may be from outside of FCS department

Non-Thesis Route• 36 Credit Hours• 12 credits may be from outside of FCS department• Comprehensive written and oral exam covering all coursework

• Goal is to open a Bed and Breakfast and teach at Lamar

• Graduated Lamar: August 2010

• Expected Masters: January 2013

Sendi Gardner, CC

Course WorkBachelor’s

Year 1• Introduction to the Hospitality

Industry• Food Preparation and Meal

Management• Lodging & Property

Management• Public Health and Safety

Management• Introduction to Accounting

Year 2• Commercial Food Production I• Menu and Service

Management• Organizational Behavior

&Management• Beverage Management and

Wine Appreciation• Human Resources

Management

Course WorkBachelor’s

Year 3• Convention, Meeting, and

Catering Management• Hospitality Industry

Marketing• Hospitality Law• Facilities Layout and Design• Food and Beverage Controls

Year 4• Travel and Tourism• Quantity Foods

Management• Operational Analysis for

Hospitality Managers• Field Experience• Computers in Hospitality

Certification Programs

The Certificate Program is embedded in the Hospitality degree plan. Successful completion of certificate requirements will qualify students for entry-level or first-level supervisory jobs. The Culinary Arts certificate is an accredited program. In addition to Culinary Arts, students may earn certification in Hotel/Lodging Management and Restaurant Management.

Culinary Arts

Students may earn an become certified (C.C.) through our program accredited by the American Culinary Federation. In addition to Hospitality Coursework, they must take:• Chef’s Essentials• Nutrition• Baking and Pastry• Advanced Garde Manger• Purchasing for Food Managers• Externships

Hotel / Lodging Management

In addition to some of the Hospitality Course work, students wishing to receive Hotel/Lodging Management certification must take:

• Front Office Management• Housekeeping for Lodging Properties• Hospitality Industry Law• Hospitality Industry Marketing• Operational Analysis• Managerial Accounting• Hospitality Practicum

Restaurant Management

In addition to some of the Hospitality Course work, students wishing to receive Restaurant Management certification must take:

• Purchasing for Foodservice and Lodging• Public / Institutional Facility Management• Facilities Layout & Design• Quantity Food Systems Management• Hospitality Industry Law• Hospitality Industry Marketing• Practicum I and II

A Brief Visual Tour

Faculty

Molly Dahm, PhD

Associate Professor – Hospitality

Program Director, Hospitality/Culinary Arts

Education:

Doctor of Philosophy, University of Houston

Master of Science, Florida International University

Chef Charles Duit, CEC, AAC

Instructor –

Culinary Arts

Food Service Director, Buckner Retirement Services–Calder Woods

Education: American Culinary Federation

Linzay Fontenot

Adjunct Professor,

Hospitality

Graduated of Master’s Program

December 2006

Willie Broussard, Jr., MBA

Associate Director of Academic Partnerships and Adjunct Professor, Hospitality

Graduated: May 2003

Projected doctoral degree 2012

Current Students

Chelsea Moses

• Sophomore

• Assistant Front Office Manager with Holiday Inn Express

• Goal is to one day own her own bakery

Emily Garlock

• Senior

• Market Basket Foods

• Goal is to one day work with Disney Cruise Lines

Jessica Flores

• Junior

• President of Alpha Sigma Beta (Hospitality Student Organization)

• Cook at Celeste Tamales and Ford Park Entertainment Center

José Perales

• Senior

• Suga’s Deep South Cuisine and Jazz Bar

• Goal is to own his own restaurant

Louann Walker

• Senior

• Prep Cook Sodexho/Christus St Mary’s Hospitality

Rachel McGee

• Senior

• Culinary Lab Student Assistant & Cake Decorator

• Goals are to be a Chef and Restaurant manager

Ashley Kingsberry

• Junior

• Rao’s Bakery

• Wants to open her own bakery

Toni Alvarado

• Senior

• HEB Produce Department

Jessica Boulos

• Senior

• Goals to work in hotel in Lebanon

Some of Our AlumniWhere they are now

Casey Gates, CC

Executive Chef

Sodexo/Christus Saint Mary’s Hospital

Graduated: May 2005

Tim Simeon, CC

Sous Chef

Sodexo/Christus Saint Elizabeth Hospital

Graduated: December 2004

Chuck Harris, CCC

Cheddar’s Restaurants

Beaumont / Port Arthur

Graduated: December 1999

Emily Stewart, CTE

Director of Sales 

Holiday Inn Northwest Arboretum

Austin, Texas

Aaron Wells

Guest Services Manager

Sheraton Austin Hotel at the Capitol

Trenton R. Marshall, Esq.

Director

Office of Special Appointments

Texas Governor Rick Perry

Christie Randall

Food Service Manager

Beaumont Independent School District

Graduated: May 2008

Christina Pileggi

Concierge

Atria Collier Park

Event/Wedding Coordinator

Pileggi Weddings

Graduated: May 2010

Katie Dupuis

Front Office Manager

Candlewood Suites

Graduated: December 2007

Crystal Alexander

Purchasing Agent

Aramark

George R. Brown Convention Center

Graduated August 2008

Garland Tong

Computer Software Analyst

Houston, TX

Graduated: May 2001

Darrin LuebeLeasing Consultant

Post Properties, Austin, Texas

Josh Srader

Sales Associate

Glazier Foods

Graduated: December 2005

Sales Associate

Sysco Foods

Graduated: August 2004

Sara Guidry

Kimberley Wade, CC

Line Cook

Holiday Inn Beaumont Plaza

Graduated: August 2010

Lisa Blake

General Manager

Texas Cattle Company

Graduated: May 2005

Annika Bloch

Assistant Manager

Jason’s Deli

Graduated: August 2009

Nathanael Deem

Kitchen Manager

Pappadeaux Restaurant

Graduated: May 2008

Floor Manager

Pappadeaux Restaurant

Graduated: August 2009

Yvonne Salazar

Courtney Williams

Customer Service Representative

Delta Downs Racetrack Casino Hotel

Graduated: December 2009

Bryoni Prentiss

Culinary Arts Teacher

Galena Park, Texas

Graduated: May 2008

Program Support

Our professional student group is Alpha Sigma Beta

Jairo, Ashley, Toni, OliverEmily, Rachel, Jessica

Professional Affiliations

We are fortunate to receive significant support from our local professional organizations.

Professional Affiliations

The Sabine Area Restaurant Association has provided a $250,000 endowment and over $300,000 in scholarships and equipment.

The Golden Triangle Chefs Association includes many program graduates. Members of the association judge our salon competitions and sit on the Advisory Board of our accredited culinary arts program.

Professional Affiliations

Program Graduate

Chef Duit

Current Students

Professional Affiliations

Dr. Dahm is the Vice Chairman of the local Convention and Visitors Bureau

New Partnerships Bring New Opportunities

November 1, 2010

Dr. Ming-Yuan Wang of Kaohsiung University of Applied Sciences and Dr.

James Simmons of Lamar University sign Memorandum of Understanding. The two universities will work together to develop:

1) Study Abroad Program2) 2+2 Bachelor’s Program3) Online Master’s Program

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