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Chris Nassetta to Be Inducted Into the Hospitality Hall of Honor As president and CEO of Hilton Worldwide, Christopher J. Nassetta has made a lasting and profound impact on the hospitality industry and one of the
world’s most recognizable hotel brands. On October 21, 2015, his contributions will
be celebrated as he becomes the 67th inductee of the Hospitality Industry Hall of
Honor, taking his place among other notable hotel icons, including Conrad, Barron
and Eric Hilton; J. W. Marriott; Isadore Sharp; and Ellsworth Statler. It will be
a special night for the College—not only because it’s the 20th anniversary of this
important industry event—but also because it will feature the opening of an exhibit
of the Hospitality Industry Archives commemorating the Hilton legacy and its nearly
century-long influence on the industry. Nassetta continues the Hilton family legacy,
and we are proud to recognize his extraordinary achievements and leadership. As it
has been since 2006, the Hall of Honor reception, ceremony and dinner will be planned
and executed by a team of student managers and volunteers. Led by student General
Manager WeiSyn Tan and faculty advisor Alexis Hoey, the students will also host a series of Think Tanks featuring industry panelists—including
one with Nassetta—so the entire student body can learn from and network with professionals
from all sectors of hospitality. Proceeds from this year’s event will support Hilton
College’s Hospitality Without Borders Endowment, a new endowment dedicated to providing life-changing opportunities for the future
leaders of the industry. |
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Highest UH Staff Honor Awarded to College Development Chief Jon C. Schultz, assistant dean for business development, is absolutely invaluable to Hilton College.
He’s served as the chief development officer since 2004, during which time he’s raised
in excess of $40 million. He has also directly supported the development of programs
that significantly elevated the visibility and stature of the College, including the
$14.5-million renovation of the Hilton University of Houston, the creation of the Massad Family Library Research Center, the renovation of the Hospitality Industry Archives, the establishment of the Conrad N. Hilton College–San Antonio and the creation of the Spec’s Beverage & Food Appreciation Laboratory. So it’s only fitting that, after all those years of service and outstanding contributions,
Schultz was recognized with the 2015 Charles F. McElhinney Distinguished Service Award—the highest honor for staff members at the University of Houston. The McElhinney
Award is given annually to a former Staff Excellence Award winner who has contributed
in significant and measurable ways to the achievement of the overall goals and objectives
of his or her department at UH. It goes without saying that Schultz is the ideal recipient.
At the age of 72—and in spite of being diagnosed with Parkinson’s disease—Schultz
is a tireless advocate, supporter and fundraiser for the College. He frequently puts
in 10- to 11-hour days and doesn’t show any sign of slowing down. “I enjoy what I
am doing, so I really don’t regard this as work,” Schultz said. “As long as I am able
to stay ahead of the youngsters and still make a difference, then I guess I’ll be
around for a while.” We certainly hope so—the College wouldn’t be the same without
him. Congratulations, Jon! Well deserved! (Photo: Taylor Wiley) |
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Alumni Spotlight: Golden Opportunity at the Golden Nugget Daniel Lofton (’11) is a business-minded problem solver. So when he decided to pursue a career,
the lodging industry—and specifically revenue management—was a perfect fit. Lofton
is currently the revenue manager at the Golden Nugget Lake Charles, a massive, 739-room
hotel and casino managed by Landry’s Inc. that opened in December of 2014. In that
role, he’s the money man, leading a revenue team that works diligently to insure maximum
profitability. It’s a big responsibility, but one Lofton was well prepared for. In
fact, he’s been working his way up the ladder with Landry’s since he was a student
at Hilton College. He started at the Inn at the Ballpark, where he was first introduced
to revenue management. After a brief stint at the Westin Houston Downtown, he made
the move to Lake Charles in April 2014 to take on his current role at the Golden Nugget.
Needless to say, the property has done well—it's been booked to capacity since the
start of the summer. “Landry’s, and the Golden Nugget specifically, is the perfect
fit for me because they encourage development. I’m allowed to wear as many hats as
I want. My job is more than just numbers and analytics; there’s a big component of
guest interaction as well,” said Lofton, who also oversees the front desk at the property.
Long-term, Lofton said he’d like to be a regional revenue manager and direct a few
properties. But for now, he’s got plenty of room to grow at the Golden Nugget. His
advice for someone wanting to pursue a similar career path? “Find a mentor—someone
who cares about your career and is interested in teaching you. And develop your leadership
skills. Learn how to handle yourself in professional situations. In this business,
decorum is extremely important,” he said. Excellent advice from another successful
young alum. You make the HC proud, Daniel! (Photo: Taylor Wiley) |
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Love of Wine Pairs Two Perfect Partners When it comes to tasting and learning about wine, there’s no better venue than the
Spec’s Beverage & Food Appreciation Laboratory. The Houston Chapter of the International Wine & Food Society (IWFS) found that out firsthand on July 23 at a special wine tasting and dinner hosted
by the College and Dr. Chris Taylor. Dean Dennis Reynolds was also on hand to welcome the group. Thirty-five IWFS members participated in the
event, which featured a blind tasting of three Bordeaux wines from the College’s Fred Parks Collection and an additional tasting of three wines provided by the IWFS. Dr. Taylor delivered
a special lecture on “the science—or lack thereof—of wine tasting,” and then the group
enjoyed a three-course meal in Eric’s Restaurant specially designed for the event by Executive Chef Mark Riley. Though this is the first time the IWFS and Hilton College have held an event together,
we have some friends in common: Fred Parks and John Rydman—both generous donors to the College—each served as president of the IWFS. Thanks
to Dr. Taylor and Chef Riley for working on this event, and we look forward to building
on our new relationship with this prestigious wine organization! If you are interested
in hosting a wine tasting in our beautiful, state-of-the-art beverage lab, contact
Dr. Taylor. (Photo: Taylor Wiley) |
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