PLEASANTVILLE, NJ (November 5, 2007) - Registration is now available on-line for an important educational event entitled Foodservice
Professionals...the Next Generation, an interactive symposium on the growing challenge of attracting tomorrow's leaders to the foodservice industry.
The event will be held December 5, 2007 at the Hilton University of Houston. It is presented by the newly established Foodservice Institute of America (FIA) in association with the University's Conrad Hilton College of Hotel and Restaurant Management, one of the world's premiere hospitality programs.
On-line registration can be accessed via The Foodservice Institute of America (FIA) web site at: www.fia-us.org/news_events/events.
This thought-provoking, one-day program will challenge participants to take a fresh look at this critical issue, generate new ideas and insights, and utilize their experience and expertise to develop potential solutions. Students and faculty from the Conrad Hilton College of Hotel and Restaurant Management will also develop a white paper from the symposium, including follow-up ideas and strategies. The Foodservice Institute of America (FIA) will then spearhead the effort to create a tactical plan based on the results through its own resources and via collaborative efforts with industry partners.
Panelists for the symposium will include:
Debi Benedetti, Principal, Beyond the Possible. Ms. Benedetti founded Beyond the Possible to assist executives and aspiring executives in the hospitality and foodservice industry. A 30+ year veteran in the industry, Ms. Benedetti is an adjunct professor at the Culinary Institute of America and sits on the Advisory Board of UNLV's Harrah's College of Hotel Administration. She was recently named the Conrad Hilton Distinguished Lecturer at San Diego State University.
John Bowen, Ph. D., Dean of the Conrad Hilton College of Hotel and Restaurant Management at the University of Houston. In a recent article in the Journal of Hospitality and Tourism Education, Dr. Bowen was listed as one of the five most influential hospitality management faculty.
Joleen Flory, President and CEO of the Elliot Leadership Institute. Previously, Executive Vice President for Human Resources and Training for Famous Dave's of America. Ms. Flory serves on the National Restaurant Association Educational Foundation's Certification Governing Board and is certified as both a Senior Professional in Human Resources and a Foodservice Management Professional.
John Nackley, Jr., Marketing Manager, MLB Advertising. Mr. Nackley's responsibilities include marketing and branding strategy development and execution. He works with several foodservice equipment firms, among other clients. He is a graduate of St. Joseph's University in Philadelphia, PA, where he earned a BS in food marketing and an MBA in marketing. Mr. Nackley offers an important, youthful perspective on the issue, including how young professionals view the industry and the factors upon which they base career choices.
Moderator - Ken Wasco of Gordon Food Service. Mr. Wasco has lectured to foodservice/hospitality related majors at Indiana University, the University of Michigan, Ohio State University, Ohio University, Bowling Green University, Central Michigan University, Michigan State University and other colleges and universities. He has been the keynote speaker for numerous national, regional and state foodservice conferences, including ADA, NACUFS, ARA, DMA, ASHFSA and HFM among others. Mr. Wasco is also the author of "Live Like You Mean It."
Breakout Facilitator - Rudy Miick, President Miick & Associates. Mr. Miick since 1978 has focused on successful start-ups, performance improvement in restaurants, hotels and resorts. He holds an MA in Human Resources and Organizational Management and postgraduate certificate in Organization and Systems Design from the Gestalt Institute of Cleveland.
The panel discussion will be followed by an interactive team activity designed to generate an exchange of ideas with and to set strategies for The Foodservice Institute of America (FIA) to advance throughout the industry and as far-reaching as your imagination. Early registrants cite the following as their commitment to this symposium:
"I am attending the FIA symposium because development of our next generation of leaders is critical to the continuing success of the foodservice industry."
Rick Hobbs, Customer Programs Manager, Southern California Gas Company
"The importance of finding, hiring, training, and retaining top level people into our industry cannot be understated. Whether it be on the operational side, the manufacturing side, sales or consulting side, for our industry to go forward and be recognized as a career and not just a job we all need to get involved with a grass roots educational program."
Mark Brenner, VP Sales, The Eagle Group
"As I travel the country promoting our food service products there is definitely a shortage of trained qualified younger individuals in our industry. From the operators that use the equipment to the contractors that install it and the manufacturers that make it. We are all in need of a new influx of energy and ideas to help us all fulfill our current business needs but also look to the future and the needs of the next 10-20 years."
Tom Lyons, Sales Manager, Brass Smith, LLC
"There is no more important issue facing the foodservice industry than attracting and developing top talent," said FIA President John Egnor. "Our challenge is to transform the image of the hospitality industry into a viable and preferred career choice for young professionals. We will address such questions as: How do how we find and advance new talent? How do we make the foodservice industry an attractive career option for the best and the brightest of the next generation? What is driving career path decisions among young professionals?"
The symposium will take place from 9 a.m. to 4:15 p.m. and is open to FIA members and anyone in the foodservice and hospitality community who have a stake in the future of the industry. The cost to FIA members is $299, while the fee for non-members is $350. Non-FIA members may attend and join FIA for a special combined rate of $475, a savings of $125.
The symposium is limited to 125 participants. To register, call The Food Institute of America (FIA) office at 609.645.3131, or visit www.fia-us.org/news_events/events.
Contacts: John Egnor
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