The new International Council on Hotel, Restaurant, and Institutional Education Penn State Research Report, entitled “University Lodging Demand: An Analysis of its Stability and Guidance for Estimating its Growth Potential at the Market Level,” reveals the demand for college and university lodging is more stable than the typical lodging demand, and that markets dominated by a college are more stable in terms of not only occupancy rates, but also average room rates.

“At many recent hotel-investment conferences and in recent issues of hotel-trade magazines, hotel developers have proposed that a hot prospective location for hotel development is near colleges and universities,” said School of Hospitality Management director John O’Neill, who conducted the study. “The primary reason often cited for this optimism is the relative stability of lodging demand generated by colleges. However, until now, this proposition has never been empirically tested, and no empirical research has shown hotel developers what variables about colleges they should study to determine the feasibility of hotel development in any given college marketplace.”

Joe Perdue, CCM, CHE, the club industry’s leading hospitality educator, died in Atlanta on Jan. 19, 2015, after a long illness. He was 64.

Since 1986, Perdue had served as academic advisor for the Alexandria, Va.-based Club Managers Association of America (CMAA). Responsible for the initial development of CMAA’s Business Management Institute (BMI), Perdue coordinated more than 300 weeklong BMI programs for more than 10,000 managers. The Business Management Institute is a flourishing professional-development program that has become the most well-respected education initiative of the hospitality industry. Beyond the United States, Perdue developed professional education programs in China, South Africa, Europe and Canada.  

In addition to serving as academic advisor, Perdue held the positions of director of education and vice president for CMAA, where he was responsible for all professional-development and certification programs. He continued to have responsibility for overseeing CMAA’s BMI program and certification exam, study materials and certification review course.

The Culinary Institute of America is naming the high-volume-production teaching kitchen in its new Student Commons at the Hyde Park, N.Y., campus after Jones Dairy Farm in recognition of the company’s ongoing support of the college.

The Jones Dairy Farm Line and Kitchen will be a centerpiece of the dining area of the Student Commons building and home to CIA classes in high-volume breakfast, lunch and dinner cooking. The facility, currently under construction, is part of a major expansion and renovation of the CIA’s Student Recreation Center, and is scheduled to begin serving CIA students in the summer of 2015. The existing high-volume-production kitchen, in the college’s Roth Hall, was dedicated to Jones Dairy Farm in 2006.

“The CIA is deeply grateful to once again partner with Jones Dairy Farm in our drive to provide the world’s best culinary education,” said CIA President Tim Ryan, CMC. “Our organizations have a 20-year relationship, through which we are advancing our goals of excellence, entrepreneurship and innovation for our students.”

Jones Dairy Farm is a 125-year-old family-owned and operated business and leader in all-natural breakfast sausage for the foodservice and retail industries. The company is based in Fort Atkinson, Wis.

To further their understanding of the needs and expectations of chefs in the foodservice industry and expand their culinary knowledge and skills, the Emmi Roth Foodservice sales team participated in a culinary training program at Johnson & Wales University in Charlotte, N.C., January 19-23.

“Our team strives to understand our customers’ day-to-day challenges and opportunities both in the kitchen and on the menu,” said Linda Duwve, vice president of sales and marketing at Monroe, Wis.-based Emmi Roth USA. “Hands-on training programs like these allow our team to deliver better products, information and service to the foodservice industry.”

In preparation for the four-day training, each team member completed an accredited food-handling safety training course and earned his or her Food Safety Manager certification through the National Registry of Food Service Professionals. While onsite at the university, the team attended lab courses with students, participated in one-on-one food-safety and culinary-skills sessions with chef-instructors Donald Brizes and Robert Brenner, and executed in-kitchen assignments. The rigorous educational program was customized by JWU specifically for the Emmi Roth Foodservice team.

Why does measuring weight, volume and temperature require training? Because each measuring instrument is only as good as the person who uses it. To that end, Chef Weiner offers a primer on measuring to share with your students.

By Adam Weiner, CFSE

I have been asked to give a presentation at the June 2015 Leadership Conference in Niagara Falls on the topic of how to teach basic culinary skills in 50 minutes. Before students can braise, sauté, simmer, bake, roast, poach, etc., however, they need to know the basics of knives and they need to know how to measure.

CAFÉ’s “Gold Medal Classroom” published my four-part series, “How to Buy Knives,” in October 2010, November 2010, December 2010and January 2011. This article on measuring is written as an instruction manual for your students. Please feel free to print it out and hand it to them directly.

New cooks need to learn how to measure. Although there will be many times when you will use technique and feel in cooking, you have to understand the basics of measuring and following recipes, as well. The three most common types are measurement of liquids, measurement of solids and measurement of temperature.

The deadline to submit your entry in the 7th-annual CAFÉ/Kendall College Green Award program is April 1.

By Christopher Koetke, CEC, CCE, HAAC

The Kendall College School of Culinary Arts and the Center for the Advancement of Foodservice Education (CAFÉ) are accepting applications for the 2015 CAFÉ/Kendall College Green Award.

Sustainability, once dubbed the “wave of the future” for the foodservice industry, is the reality today.

The CAFÉ/Kendall College Green Award, which since its inception has been sponsored by Kendall College, is the first national award to recognize high-school and professional culinary-arts and baking/pastry programs for their commitment to practicing ecological sustainability on campus and/or integrating innovative teaching of sustainability in the curriculum.

Kendall has dedicated itself to sustainability in its classrooms and operations since 2005, and even more gratifying than the value we’ve reaped on our own campus has been the privilege of sharing our knowledge with other educators and learning from them. That is the impetus behind the CAFÉ/Kendall College Green Award.

Assigning an interview as an out-of-class activity will help your students practice networking, making connections with industry professionals and interacting in a professional manner.

By Dr. Fred Mayo, CHE, CHT

My past two “Mayo’s Clinics” have focused on out-of-classroom activities because they are an important part of a student’s education and one that we often do not have a chance to discuss or think about. In this column, we will discuss the challenges and values of using interviews as an out-of-class learning activity.

Reasons for Using Interviews
There are a number of benefits that derive from using interviews. If you give your students an assignment to interview a specific person or persons in certain positions—chef de cuisine, pastry chef, maître d’hôtel or restaurant manager—they will have to do some research on the person and prepare a list of questions to use in the interview.

If you do not make the arrangements ahead of time with persons who are willing to be interviewed or provide students with access to specific individuals, the assignment gives them experience in reaching out and contacting industry professionals, requesting an appointment and making all the appropriate arrangements for an interview. Learning this range of skills contributes dramatically to students’ professional development at an early point in their careers. Hopefully, it also helps them build some confidence in their networking skills.

Everyone benefits from a well-branded program—from faculty and staff who take pride in their institution to employers who are able to hire well-prepared graduates to donors who line up to be on a winning team.

By Paul Sorgule, MS, AAC

Jeff Bezos, CEO of amazon.com, once said: “Your brand is what other people say about you when you are not in the room.”

What is most important about this statement is that brand, when built and executed properly, is bigger than your college’s marketing campaign, more significant than what is printed in your collateral pieces or what appears on your website. Brand is what people believe you to be. Belief involves trust and loyalty, two components of success that carry any business, in this case a college culinary program, to a level of success that is measured in decades of exceeding expectations.

Ground beef and hamburgers are two of America’s most beloved meat products, yet also among the most misunderstood when it comes to how they’re made. With that in mind, American Meat Institute (AMI) has developed a new video as part of its “Glass Walls” series featuring a tour of a processing plant that produces ground beef for several major restaurant chains. The tour is led by Birchwood Foods/Kenosha Beef president and CEO Dennis Vignieri, whose family has been in the beef business for nearly 80 years.

The video highlights the entire process of making ground beef and hamburgers and shows how beef trimmings are analyzed and ground into a specific lean-to-fat ratio that consumers enjoy and finally formed into patties that are packaged and sent to restaurants and grocery stores. More than half of the beef consumed in the United States is ground beef.

Juleps Catering at Sullivan University in Louisville, Ky., is pleased to announce the addition of chefs Laurent Vals and Jacquelyn Thompson-Lee to its culinary team.

Vals joined Juleps in October 2014. Previously, he worked in restaurants in Paris and New York City before opening his own hand-crafted chocolate company in Rhode Island. In 2014, he won the Dessert Cup competition and took fifth place for Chocolatier of the Year at the annual Pastry Live convention. Born in Paris, Vals received his culinary degree from l’Ecole Hoteliere du Moulin a Vent in 1986 and his pastry-chef degree in 1989. In his new position at Juleps, Vals oversees the day-to-day kitchen operations; coaches, mentors and guides catering interns; and develops new menu ideas while managing seasonal menus.