The School of Hospitality Administration celebrates its 40th anniversary amidst a rapidly changing industry further roiled by the COVID pandemic. The school has responded by planning new programs, concentrations, and degrees.
Kate Smith, chef at gastropub Thistle & Leek in Newton Centre, Mass, prepares a butternut squash and potato gratin, the perfect Thanksgiving side dish.
Makarand Mody has been appointed Director of Research at hospitalitynet.org - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from hospitalitynet.org Daily Mail and Mail on Sunday newspapers.
Graduate Students
From an Army officer to an attorney-turned-screenwriter, these students are eager to make a difference
May 14, 2021 Twitter Facebook
It’s not out of line to call earning a graduate degree during a pandemic an extraordinary accomplishment. Like this year’s BU graduating seniors, the 3,205 master’s, JD, MBA, and PhD students picking up diplomas May 16 faced lockdown restrictions, virtual and hybrid classes, and a vastly changed job market. But many also had to balance full-time jobs, career changes, family duties, and more as they worked to complete their degrees. That’s challenging enough during the best of times, but add in a pandemic? It becomes pretty remarkable.
Round up for heroes!
Sounds like a slogan you’ve heard before in the pandemic, an exhortation to give a little to help first responders and other essential workers. Was it on the commercial for that sub shop chain? Or was it something the supermarket cashier asked?
Neither, actually. It was a key piece of a hypothetical marketing campaign created by five School of Hospitality Administration seniors for a class project for the Hampton by Hilton hotel chain.
Customers would be asked to round up their bill, with the change going to a program to fund free stays for pandemic heroes. “We all counted on them in a time of need and want to return the favor, so they can count on us to have a relaxing, enjoyable stay in any destination they desire,” said Bobby Hyun Chang Lee (SHA’21) during the team’s late April final presentation.