Emily Stilson, Catering Manager Emily Stilson '13, catering manager for Creative Gourmet by Sodexo in New York, handles 20-25 clients, specializing in corporate service. She manages catering, special events, menu design, and food production. "It's exactly what I did in the Hospitality programto a T," she said. "My education was phenomenal."


Certification in Hotel in Industry Analytics (CHIA)

The Certification in Hotel in Industry Analytics is the leading data analytics certification for both graduate and undergraduate students studying hotel, restaurant, tourism, and event management. An important skill for general managers, sales managers, revenue managers, corporate support staff, trainers, travel and tourism, and research professionals. The CHIA is offered through a joint effort between the American Hotel and Lodging Educational Institute, the International Council on Hospitality, Restaurant, and Institutional Education, and Smith Travel Research. This globally recognized credential provides evidence of a thorough knowledge of the terminology, formulas, metrics, and methodologies that are used by the hotel industry and is based upon four core content areas: Foundations of Hotel Industry Analysis, Fundamentals of Hotel Math, Property Level Benchmarking (STAR Reports), and Hotel Industry Performance Reports. To successfully earn the certificate of achievement, a student must complete a 50-question exam administered by the AH&LEI within 90 minutes with a minimum passing score of 70 percent. CHIA certified students are encouraged to use this designation following their name, and on their resumes or CVs.

ServSafe Manager Certification

Hotel, Restaurant, Tourism, and Event Management students who complete HOSP 130 Food Service Sanitation, and our applied application labs HOSP 220 Food Service Operations, HOSP 330 Applications of Food Production and Service and HOSP 413 Restaurant Food production and Service earn the opportunity to earn the the ServSafe Manager Certification. This certification verifies that a manager or person-in-charge has sufficient food safety knowledge to protect the public from foodborne illness. Individuals that successfully pass the 90-question, multiple-choice exam will receive a ServSafe Manager Certification and wallet card. The ServSafe Manager Certification is accredited by the American National Standards Institute under the Conference for Food Protection Standards. The National Restaurant Association's Certificate Program Learning Outcomes are: Basic food safety, personal hygiene, cross contamination and allergens, time and temperature control, and cleaning and sanitation.