Teaching restaurant serves more students; students serve more lunch. You’ve heard restaurants bragging that they change their menus four times a year to reflect the shifting seasons. Chef Simon Day, a lecturer in the School of Hospitality and Tourism Management, says that’s nothing. At PJ’s we have a different theme and a different menu every day. We’re going to be running 40 different restaurants this semester.”
Russia's decision to stop all grain exports due to extreme heat and unpredictable weather patterns will eventually hit consumers' pocket books -- it is just a matter of time, writes Sylvain Charlebois, Associate Dean of Research and Graduate Studies. Article title: "Grain exports and a new world order in food."
Ipsos Decarie vice-president Luc Durand detailed national trends in eating habits and tourism for students and faculty from the School of Tourism and Hospitality as part of the school’s World Tourism Day celebrations. Faculty and students from the School of Hospitality and Tourism Management marked World Tourism Day 2010 with a revealing presentation from a leading Canadian food and tourism market researcher.
Rene Kirkegaard loves a good guessing game. The economics professor is interested in competitive situations where people don’t have all the information and have to make decisions by guessing how they think other people will act.
Faculty from the School Hospitality and Tourism Management used an on-campus event marking World Tourism Day to announce an international initiative to advance tourism research. Its launch may have occurred on campus, but School of Hospitality and Tourism Management faculty are hoping a new international initiative will have a global impact on their ability to conduct research.
A number College of Management and Economics faculty members have been successful in obtaining funding from the Ontario Ministry of Agriculture, Food and Rural Affairs for research projects already underway. The funds are part of OMAFRA’s investment of more than $10 million in research to support 72 projects at the University of Guelph and partnering universities. Read full media release
Culinary and pro-poor tourism are a few of the latest travel trends that will be investigated by a new University of Guelph-led research team. The School of Hospitality and Tourism Management will launch the Tourism Research Collaborative (TRC) Sept. 27 with a talk by Luc Durand, vice-president of Ipsos’ Montreal office, who will discuss “Naked Foods: Canadians’ Taste for the Authentic.”
A unique interdisciplinary program had CME students front and centre in bringing organic produce to a curious and hungry public. At a recent open house for the School of Hospitality and Tourism's Garden2Table program, students explained their methodology in turning an undeveloped corner of campus into a pesticide- and petroleum-free garden. Joining the students were a number of top area chefs, who turned the organic bounty into gourmet treats for visitors to sample as part of a fundraiser for the project.
On September 16, 2010, eight students will make history and mark a milestone in experiential learning and curriculum innovation at the University of Guelph while fostering sustainable commerce at the Bullring Pub. The day marks the first meeting of MGMT*4050 Applied Community Project, which will be fully launched with a guest presentation from Chef Yasser Qahawish, owner of the Artisanale Café and Bistro in downtown Guelph, a pioneer in local food cuisine in the city.
U of G friends are business partners, strategic thinkers. In the late 1990s, three guys became friends while living in Lambton Hall. Although they didn’t know it at the time, their friendship would blossom into a thriving business partnership and draw them together with a number of other U of G graduates. Jacob Fuller, B.Comm. ’00, and Nico Angka, B.Sc.