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Plantation tourism, memory and the uneasy economics of heritage in the American South

hugginsm — Tue, 05 Aug 2025 14:26:06 +0000

Plantation tourism, memory and the uneasy economics of heritage in the American Southhugginsm August 5, 2025

Professor Betsy Pudliner investigates the nexus of tourism and our painful national history.

The American South—and the nation more broadly—continues to wrestle with how to remember its most painful chapters. Tourism is one of the arenas where that struggle is most visible.

This tension came into sharp relief in May 2025, when the largest antebellum mansion in the region – the 19th-century estate at Nottoway Plantation in Louisiana – burned to the ground. While some historians, community members and tourism advocates mourned the loss of a landmark site, many activists and others critical of slavery ��. past celebrated its destruction.

Soon after the fire, Nottoway ��. owner indicated an interest in rebuilding. And within weeks, a new restaurant had opened on a different part of the site. That speed underscores how quickly memory, history and economics can collide – and how tourism sits at the center of that tension.

As a professor who studies tourism, I know that the impulse to monetize history isn’t new. Six months after the First Battle of Manassas in 1861, the site was already developing as a tourist attraction. People have been traveling to historic sites, buying souvenirs and leaving their mark on the landscape for centuries. That tradition continues, and evolves, today.

Wealth, slavery and the battle over memory

Nottoway is one of more than 300 such plantation sites across the country, which together generate billions of dollars in revenue each year. This type of tourism forces communities and visitors alike to ask a difficult question: What parts of the past do Americans preserve, and for whom?

Main building at Nottoway Plantation considered ‘total loss’ following massive fire. / WAFB

Nottoway, completed in 1859, was built by 155 enslaved people. Blending Greek Revival and Italianate styles, it stood as a monument to wealth built on forced labor and racial exploitation. Over the decades, it passed through different owners, survived the Civil War and was eventually restored and converted into a resort and wedding venue. Critics have long argued that this commercial reinvention downplayed the lives and labor of enslaved people, neglecting the site ��. foundations in brutality.

Beyond its symbolism, Nottoway has long been recognized as a cornerstone of Iberville Parish ��. tourism economy. Research shows that sites like Nottoway can anchor regional economies by encouraging longer stays and local spending. These can stimulate nearby businesses through the multiplier effect.

Nottoway ��. sociocultural significance was far more complex – as shown by the celebrations that followed the fire. For many, Nottoway was a site of trauma and erasure. With its white columns and manicured lawns, Nottoway was pervaded by a sense of romanticism that relied on selective memory. For example, as of June 2025, the Nottoway website ��. “History” page made no mention of slavery.

In other words, the fire didn’t just destroy a building. It disrupted a layered ecosystem of economic livelihood, memory and contested meaning.

Tourism and the power of the past

To understand why people visit places like Nottoway, it helps to turn to the four main categories of travel motivation: physical, cultural, interpersonal and status. Plantation venues typically draw cultural tourists seeking heritage, history and architecture.

They also draw those engaged in what scholars call “dark tourism”: traveling to places associated with tragedy and death. While dark tourism may imply voyeurism, many such visits are deeply reflective. These travelers seek to confront hard truths and process collective memory. But if interpretation is selective – focusing on opulence while minimizing suffering – tourism then becomes a force of historical distortion.

Some tourists choose plantations for a sense of romance, others for education, and still others for reckoning. These motivations complicate how such places should be preserved, interpreted or transformed.

Over the past decade, innovative sites like the Whitney Plantation have gained national attention for centering the lives and stories of the enslaved, rather than the architecture or planter families. Opened to the public in 2014, Whitney reframed the traditional plantation tour by prioritizing historical truth over nostalgia – featuring first-person slave narratives, memorials and educational programming focused on slavery ��. brutality.

Whitney Plantation museum confronts painful history of slavery. / CBS Mornings

This approach reflects a growing segment of travelers seeking deeper engagement with difficult histories. As Whitney draws visitors for its honesty and restorative framing, it raises a key question: Is the future of plantation tourism splitting into two tracks – one rooted in reflection, the other in romanticism?

Many Americans still picture the antebellum South through the lens of popular culture – a romanticized vision shaped by novels and films like “Gone with the Wind,” with its iconic Tara plantation. This “Tara effect” continues to influence how plantations are portrayed and remembered, often emphasizing beauty and grandeur while downplaying the brutality of slavery.

That ��. why sites like the Donato House in Louisiana are important. Built and owned by Martin Donato, a formerly enslaved man who later became a landowner – and, complicating the narrative, also a slaveholder – this modest home offers a counterpoint to the opulence of estates like Nottoway.

Still in the hands of Donato ��. descendants and slowly developing as a tourist site, the Donato House reflects the layered and often uncomfortable truths that challenge simple historical categories. Sites like this remind us that tourism plays a vital role in educating society about the complexity of our past. Heritage travel isn’t just about iconic landmarks; it ��. about broadening our perspective, confronting historical bias and helping visitors to engage with the fuller, often uncomfortable, truths behind the stories we tell.

Controlling the narrative: Who tells the story?

What is chosen to be preserved – or let go of – shapes not only our memory of the past but our vision for the future.

When the last generation with firsthand experience of a historical moment is gone, their stories remain in fragments – photos, recordings such as those in the National Archives, or family lore. Some memories are factual, others softened or sharpened with time. That ��. the nature of memory: It changes with us.

My late father, a high school history teacher, often reminded his students and his children to study the full spectrum of history: the good, the bad and the profoundly uncomfortable. He believed one must dive deep into its complexity to better understand human behavior and motivation.

He was right. Tourism has always echoed the layered realities of the human experience. Now, as Americans reckon with what was lost at Nottoway, we’re left with the question: “What story will be told – and who will get to tell it?”

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Professor Betsy Pudliner investigates the nexus of tourism and our painful national history. Nottoway Plantation

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Dr. Betsy A. Pudliner, Ph.D.

With more than 30 years of experience in the tourism industry, Dr. Pudliner has cultivated a deep understanding of the field, shaped by their travels across 44 U.S. states, Germany, and six and a half years living in Scotland. A passionate educator, they emphasize project-based and scenario-based learning to create engaging and practical teaching experiences. Their teaching philosophy focuses on empowering students to apply knowledge confidently in their daily lives, fostering personal and professional growth. Dr. Pudliner believes that education is a journey where both successes and failures offer valuable opportunities for growth.

Dr. Pudliner ��. research focuses on the intersection of tourism, technology, and relationship management. Their expertise includes marketing, branding, e-Tourism, value chain management, and consumer behavior. They are particularly passionate about advancing web development for small businesses and entrepreneurs in the hospitality sector, as well as leveraging e-Learning, virtual environments, and reflective practice to support training and innovation.

Full Name: Dr. Betsy A. Pudliner, PhD

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University: University of Strathclyde

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Professor Jones honored as 2024 'Educator of the Year'

hugginsm — Wed, 13 Nov 2024 14:33:39 +0000

Professor Jones honored as 2024 'Educator of the Year'hugginsm November 13, 2024

University of Wisconsin-Stout professor presented with lodging industry award

Story by Bill Elliott
Wisconsin Hotel & Lodging Association

The Wisconsin Hotel & Lodging Association (WHLA) has named �� hospitality professor Jay Jones as the 2024 Educator of the Year. This prestigious award, recognizing exceptional dedication to nurturing the next generation of hospitality professionals, was presented at the 2024 Wisconsin Lodging Conference & Trade Show held at Kalahari Resorts Wisconsin Dells on November 4.

Jones' selection for this honor underscores his significant contributions to hospitality education and his commitment to preparing students for successful careers in the industry. His work at �� has been instrumental in shaping the future of leaders of Wisconsin ��. lodging industry, reflecting the high standards of excellence that WHLA seeks to promote within the field.

As a �� professor, Jones has demonstrated exceptional leadership and innovation in his teaching methods, significantly impacting the next generation of hospitality professionals. His commitment to excellence is reflected in his ability to engage students effectively, fostering an environment that encourages both academic and personal growth.

In addition to his teaching responsibilities, Jones serves as the advisor for the Hospitality Sales and Marketing Association International (HSMAI) student chapter at ��. Under his guidance, students in leadership positions have thrived, developing essential skills for their future careers. He is also a strong supporter of the Wisconsin Hotel & Lodging Association, actively encouraging student involvement in the organization and effectively bridging the gap between academic learning and industry participation.

“Jay ��. dedication to education, industry expertise, and genuine care for his students' success exemplify the qualities celebrated by this award,” said Bill Elliott, President & CEO of WHLA. He continued, “This recognition of Educator of the Year underscores the importance of passionate educators in driving progress and innovation within the hospitality field, ensuring that Wisconsin remains a leader in tourism and hospitality education.”

The 2024 Educator of the Year award was presented by Dr. Lynea LaVoy, the 2023 Educator of the Year from Madison College.

About WHLA

WHLA is a nonprofit trade association representing hotel and lodging properties in the state of Wisconsin. Established in 1896, WHLA represents all sizes and types of lodging properties throughout the state, providing valued industry services that include marketing, legislative representation, industry education and resources in addition to a legal assistance program. At the federal level, WHLA is proud to partner with the American Hotel & Lodging Association.

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�� hospitality professor Jay Jones presented with WHLA lodging industry Educator of the Year award. Jay Jones Educator of the Year Award Group

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Lunchtime lab: Students learn restaurant management skills with new campus café initiative

polingj — Tue, 22 Oct 2024 20:32:56 +0000

Lunchtime lab: Students learn restaurant management skills with new campus café initiativepolingj October 22, 2024

Hospitality and dietetics majors gain firsthand knowledge by covering shifts at Fireside Café, including planning menu items

For a group of Fireside Café student employees at ��, lunchtime this fall also means lab time.

On Tuesdays and Thursdays in the Memorial Student Center, they prep the made-to-order restaurant for its 11 a.m. opening, then greet customers and prepare orders such as stir fries, paninis and burritos throughout the middle of the day.

They are more than part-time University Dining Services employees: They also are students majoring in hotel, restaurant and tourism management and in dietetics, gaining a deeper understanding of how restaurants operate and how food is prepared and served so that they are ready to manage similar operations, if they choose, during their careers.

Liliana Mohror, a dietetics student, prepares an order at Fireside Café. / ��

Dressed in University Dining Services’ blue and black uniforms, the Food Service Production and Operations class leads customer-facing operations at the popular restaurant, which fills 200 to 300 orders a day.

It's a real-life lab — true hands-on learning — with hungry guests expecting a good experience. “You wouldn’t think of this place as a classroom,” said Ada Stenstrom, an HRTM major from Wausau, as she surveyed her classmates busy behind the glass counters filled with various entrees.

“Students are seeing every aspect of operations,” Professor Kristal Gerdes said. “They’re gaining more valuable experience than they could get in a traditional lab. It ��. a perfect marriage of academics and Dining Services.”

HRTM student Abby Bjorkstrand serves a customer at Fireside Café as part of the new lab experience in the Food Service Production and Operations class. / ��

HRTM is one of �� . executive hospitality management programs, which earlier this year were ranked in the top 10 in the world by CEOWorld magazine.

Managerial training

At Fireside, which is near a fireplace on the second floor of a dining and student lounge area, students are gaining management-level experience in several ways.

Beginning Tuesday, Nov. 5, for about two weeks, each student will be responsible for creating an entrée that will be featured during lab time at the Comfort Zone station. They also will test the recipe, order the food through university suppliers and oversee preparation of it.

Students are learning about food costs, industry-standard software, how to work with a budget and how to collaborate with a chef, Executive Chef David Leach, who was trained at the Culinary Institute of America.

They also are gaining knowledge about and using state-of-the-art restaurant equipment.

Nicolle Demulling, a dietetics student, works at Fireside Café under the direction of Professor Kristal Gerdes. / ��

“We are not training students to be chefs, but we want them to know enough about the kitchen side so they can hire the right chef,” Gerdes said. “This experience is teaching them how to be good leaders in the hospitality industry. It ��. a level of experience they need.”

When the course began, Dining Services Associate Director Jason Horzewski, a certified ServSafe instructor, held a classroom training session on how to safely handle food. Students now can add the ServSafe Food Handler certification to their resumes.

Class members work at a serving station for two days, then rotate to the next one. Before they move on, they act as trainers — training the classmates who will replace them.

The six food stations have more than 50 menu items that students need to know how to prepare and serve. Also, they stock a grab-and-go area and oversee the pay station.

Fireside Cafe in the student center has six made-to-order food stations. / ��

Stenstrom had previous restaurant kitchen experience and in catering — a field she hopes to go into — but is pleased to be seeing all aspects of the Fireside operation. “This has helped me solidify my customer experience and interaction,” she said. “It ��. like an internship.”

Mobile ordering also is available at Fireside, meaning students need to check printouts and prepare those orders for pick-up.

“By the end of the semester they could run shifts by themselves. They will be like student managers,” said Justin Krahn, director of Dining Services. “They have rotations in every area and are learning different food preparation techniques.

Front: Nicolle Demulling, Abby Bjorkstrand, Megan Wengelski, Scarlett Spagna, Tony Kirk, Megan Johnston. Back: Ada Stenstrom, Liliana Mohror, Madeline Westerholm, Alex Lerch. / ��

“We’re about the total student experience, not just food,” Krahn said, noting that Dining Services employs about 250 students across 12 food service operations on campus.

Alternative needed with Heritage Hall renovation

The idea for the Fireside lab experience came together about a year ago. Typically, students get restaurant training at the Heritage Hall Corner III Café, which is open to the public only as needed to support classes. However, Heritage Hall will be renovated starting in spring 2025, and an alternative restaurant and kitchen site was needed for at least the next two years.

“The Heritage renovation is what brought this course to the forefront. There were some discussions about how we could collaborate,” Krahn said.

Gerdes, Krahn and Horzewski along with Dining Services Unit Manager Jenny Ecklor and Food Service Manager Lindsay Schade have a good feel for how the class can be a valuable experience — they are �� alumni and graduates of the HRTM program.

Faculty and staff working with the class, front row from left, Jenny Ecklor, Justin Krahn, Kristal Gerdes and Lindsay Schade. Back row from left, Jason Horzewski and David Leach. / ��

Gerdes, Krahn and Horzewski along with Dining Services Unit Manager Jenny Ecklor and Service Manager Lindsay Schade have a good feel for how the class can be a valuable experience — they are �� alumni and graduates of the HRTM program.

Gerdes said she is “so impressed” with the students. “They’re engaged with the customers and becoming very efficient in their jobs. I couldn’t ask for the class to be going better.”

The live lab also is filling a need: Fireside has struggled in the past few years with staffing shortages, forcing some station modifications and the restaurant to limit its hours. This semester the restaurant is fully staffed daily on its busiest days, Monday through Thursday.

In addition to getting an hourly wage during their lab times, students get a free lunch and can pick up more hours during other shifts if they choose.

In 2023, Dining Services received the state Regents University Staff Excellence Program Award. It ��. one of five self-operated dining services in the UW System, meaning revenue is retained on campus.

Dining is aligned with university initiatives, including student experience. Student success is the leading goal of �� . FOCUS2030 strategic plan.

###

For a group of Fireside Café student employees at ��, lunchtime this fall also means lab time. Fireside lab 3

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In a class of its own: �� offers Service Excellence course in new collaboration with Forbes Travel Guide

Unique offering gives students hands-on experiences in luxury to anticipate guest expectations

Hero Caption: Student Abby Bjorkstrand finishes an order at Fireside Café, where students are working for their two weekly lab sessions.

Kristal Gerdes

With a passion for the hospitality and tourism industry, I bring enthusiasm and real-world experience into the classroom. I create a dynamic and engaging learning environment that prepares students for successful careers in hospitality, tourism, and event management. I emphasize honesty, integrity, and fairness, fostering a safe and inclusive space where students learn from both me and each other.

Through strong partnerships with industry leaders at local and national levels, I connect students with real-world experiences, including guest speakers, live case studies, internships, and cooperative education opportunities. My teaching approach integrates interactive activities, applied learning, and cutting-edge technology to cater to different learning styles, ensuring students gain both theoretical knowledge and practical skills.

Recognized for my dedication and innovative teaching methods, I strive to inspire the next generation of hospitality and tourism professionals by making learning relevant, exciting, and career-focused.

Teaching Interests: Event Tourism, Convention & Meeting Planning, Development of Tourism, Assessable Tourism

Bio Introduction: Dr. Gerdes teaching interests are event tourism, convention and meeting planning, development of tourism and assessable tourism.

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Department: Hospitality & Technology Innovation Department

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Curriculum Vitae: Dr. Kristal A. Gerdes CV (181.65 KB)

Education:

Degree: Ph.D. Education

University: Capella University

Degree: M.S. Hospitality & Tourism

University: University of Wisconsin-Stout

Degree: B.S. Hospitality & Tourism

University: University of Wisconsin-Stout

Degree: Wisconsin Technical College Certification

University: Wisconsin Technical College

Degree: Certified Tour Professional (CTP)

University: National Tour Association

Degree: Supplier Network Certification

University: Cvent

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�� students learn ‘the sky is the limit’ in new Forbes-based luxury management course

goersab — Wed, 31 May 2023 13:40:09 +0000

�� students learn ‘the sky is the limit’ in new Forbes-based luxury management coursegoersab May 31, 2023

Hands-on learning in hospitality and service excellence, with off-campus stays, exemplifies polytechnic advantage

Abbey Goers

�� students interested in hospitality and service excellence had hands-on experiences in luxury this spring semester.

The new Service Excellence course, offered through �� . School of Management, showcased what it takes to deliver five-star service.

“Service excellence is making sure everything exceeds the expectations of guests,” said Professor Eric Brey, who leads the course, supported by Forbes Travel Guide (FTG), which provided core service excellence content.

FTG is known for its independent annual ratings of luxury hotels, restaurants and spas in more than 74 countries. �� is the first university in the world with this FTG collaboration.

In a class of its own: �� offers Service Excellence course in new collaboration with Forbes Travel Guide

Unique offering gives students hands-on experiences in luxury to anticipate guest expectations

The elective course is a general business offering, open to students in any major, including hotel, restaurant and tourism management, business administration, golf enterprise management and entrepreneurship programs.

HRTM majors Alejandro Calixto Martinez, Riley Michaud, Sam Micoley and Sam Spoden were some of the first to enroll in the course.

With an emphasis in luxury management, Michaud, of Menomonie, believes the course further enriched her understanding of luxury management.

“The most fulfilling aspect of this course is the hope that it will evolve into a program that equips the upcoming generation of hospitality professionals with the skills to provide top-notch hospitality, regardless of their position or company,” she said. “I have set my scope to continue to venture into the luxury industry and grow my professional and personal skillset within the highest levels of hospitality.”

Students in the Service Excellence course enjoying their stay at Destination Kohler / Eric Brey

With luxury, ‘the sky is the limit’

Students had the opportunity to stay overnight at Destination Kohler, a Wisconsin luxury resort in Kohler. They enjoyed food and drinks, used the golf simulators and participated in Kohler ��. wellness programs, with a choice of Yoga on the Lake, Bold Cycle or Sports Core and access to the pool and hot tubs. They also met with management and employees to learn about the company and how it executes luxury on a daily basis.

Destination Kohler / Eric Brey

“This was a chance for us to take a step back from learning about luxury and instead experience it ourselves,” said Micoley, of Greenville. “As a polytechnic university, this is a brilliant example of hands-on learning in the realm of hospitality and luxury.”

It was Martinez ��. first time in a luxury hotel. “It was an extraordinary experience. After asking employees about the work environment, it was noticeable how much they loved their job. They explained how much the company takes care of them and it shows,” he said.

“Growing up, I came from a background where my family could only afford economic hotel lodging. Very few times was I exposed to fine dining,” added Martinez, a first-generation student from Reedsburg. “Experiencing this class was beneficial in establishing a foundation in what luxury means – it means discovering the next best thing. And with that, the sky is the limit. Taking these ideals going forward will allow me to create new ways to improve customer service.”

Building connections to interact on a higher level

Through FTG ��. Leading Through Luxury video guides, students learned the elements of an effective service culture, as well as the foundations in food and beverage, spa settings, front office and housekeeping.

Students participated in activities to practice Forbes’ principles. They also met with guest speakers, including Robert Sereci, general manager of Medinah Country Club in Chicago; and �� alum Pete Hayda, managing director of sales and marketing at the Little Nell Hotel in Aspen, Colo., who shared about their backgrounds and personal work experiences.

“It was an eye-opener that most of the speakers were Stout alum. It showed us that even though we are a small school, we still can accomplish big dreams,” said Spoden, of St. Paul. “My favorite learning moment was realizing that hospitality will always be a big part of my life.”

A dining hall and cafe at Destination Kohler / Eric Brey

Micoley ��. favorite learning moment was going through the Little Nell ��. Forbes evaluation. “There were many standards within that audit that I would never have considered, and it has made me more aware of my actions and communication styles for the future,” she said.

She and Martinez also enjoyed participating in a service energizer, which taught them the importance of daily service excellence practice, including how to approach different scenarios such as requests or complaints, listening to understand and owning resolutions.

“At the beginning of the course, I thought that luxury was only for the rich,” Spoden said. “Now, I know it is more than that. It is knowing the guest ��. name when they walk in the door or knowing special insights about the guest to assure the employee is engaging throughout the stay. Most importantly, it is building a connection and maintaining it during the stay. Going above and beyond, the connection is what makes luxury, luxury.”

Micoley agreed, adding, “The course gave us the opportunity to learn about an entirely different side of hospitality. The lessons we learned are also applicable outside of luxury and honestly changed the way I will communicate with others in the future. I feel that I have a better understanding of how to interact with others on a higher professional level.”

Students at the golf simulators at Destination Kohler / Eric Brey

Micoley believes “�� . hospitality degrees do a phenomenal job of providing students with a well-rounded education of this industry, and the course did a great job preparing us for a career in this field since we now understand the true meaning of luxury and the Forbes expectations.

“No other students in the entire world are provided the information we were taught, so we have instantly made ourselves more employable since we have knowledge that employers are looking for. Even for those not interested in hospitality, the skills we have obtained are applicable everywhere.”

Martinez and Michaud graduated on May 6. Micoley will graduate in December and Spoden next spring.

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Plantation tourism, memory and the uneasy economics of heritage in the American South

Professor Betsy Pudliner investigates the nexus of tourism and our painful national history.

August 5, 2025

Hands-on learning in hospitality and service excellence, with off-campus stays, exemplifies polytechnic advantage Destination Kohler, 4

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The �� School of Management fosters leadership and management experiences for our students to connect with regional and global partners.

Eric Brey

Professional Experience

Eric T. Brey, Ph.D., is a Professor at the University of Wisconsin-Stout's School of Management, where his work centers on using consumer insights to develop effective organizational strategies. He has been honored as an AT&T Technology Fellow, served as a visiting professor for the Association of National Advertisers, and was recognized as an extraordinary marketing mind by HSMAI. His insights have appeared in international media outlets such as Forbes, BusinessWeek, China Post, USA Today, the New York Post, the Washington Post, and CBS News. He has received numerous scientific awards for research published in leading journals, including Cornell Hospitality Quarterly, the International Journal of Hospitality Management, Tourism Management, and the Annals of Tourism Research. As a scholar and educator passionate about supporting the industry, he has served as an expert legal witness and collaborated with organizations such as the American Resort Development Association, British Virgin Islands Chamber of Commerce, Dalhoff Thomas Design Studio, Destination Marketing Association International, Empresas Bern, Intercontinental Hotels Group, Institute of Real Estate Management, Methodist Hospitals, RVC Outdoor Destinations, the United States Golf Association, the Women ��. Foodservice Forum, and many Distinguished and Platinum Clubs. Eric earned his Ph.D. from Purdue University and advises private clubs, golf facilities, resorts, and residential communities on customer satisfaction and operational strategy.

Teaching Philosophy

I am driven by the belief that hospitality business education should be as dynamic and rewarding as the industry itself. My mission is to bridge the gap between academic theory and industry practice by creating a 'living laboratory' where students engage with real-world challenges. My pedagogy is anchored by four pillars: student-centricity, interactive engagement, technological integration, and data-informed skill development. By shifting from traditional lectures to immersive site visits and industry-led problem-solving, I ensure my students don't just learn about business but experience it firsthand. My goal is to cultivate leaders who are equipped with the analytical tools and practical confidence to drive innovation from their very first day.

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Real estate management program receives $1M donation from industry partner Weidner

polingj — Wed, 29 Mar 2023 15:30:40 +0000

Real estate management program receives $1M donation from industry partner Weidnerpolingj March 29, 2023

Private support for workforce-based programs at Heritage Hall tops $11 million

Private support for the renovation of Heritage Hall at �� has continued to grow, highlighted by a new, major donation for an important undergraduate program.

Dean Weidner, who founded and owns Weidner Apartment Homes based in Kirkland, Wash., has announced a $1,050,000 donation to Stout University Foundation. The gift includes $500,000 for major scholarships benefiting new and transfer students in the real estate property management program.

The gift brings Weidner ��. total support for the program to $2.5 million. He donated $1 million in 2012 to create the Weidner Center for Residential Property Management at Heritage Hall and another $500,000 in 2015 for additional program support.

Dean Weidner, founder and owner of Weidner Apartment Homes in Kirkland, Wash., has donated $1,050,000 to �� . real estate property management program and $2.5 million total. / Weidner Apartment Homes

“Our long-term investment into the real estate property management undergrad program at �� reflects my confidence in the curriculum that is being taught to students; the fact that the educators in the program have prior industry experience and can help to personalize the education with real world examples; and that we’ve seen strong results in terms of the students that have been recruited to our team,” Weidner said “I look forward to our continued partnership with the university and this program for many years to come.”

In the past decade, the company has hired 84 �� graduates and 161 �� student interns. Three spring 2023 graduates will begin their careers with the company.

The donation raises to more than $11 million the amount of private support �� has received for programs based in Heritage Hall. The Heritage renovation project received priority approval from the UW System Board of Regents, is ranked No. 1 in the Chippewa Valley and No. 3 for major academic building renovation projects across the UW System.

Heritage Hall Renovation

This project creates a new, unified home for workforce-critical degree programs in the College of Art & Human Sciences and more.

Other programs, all areas of critical workforce needs in Wisconsin, based in the building include teacher education, counseling, dietetics, food science, and hospitality and tourism.

Weidner Apartment Homes helps Wisconsin meet its affordable housing needs with facilities in 13 cities, mostly in southern and southeastern areas of the state. Overall, the company manages apartment units in 12 states and in Canada.

Programs like the one at �� are important to the industry. “There continues to be strong demand in the residential property management sector for workers to lead the day-to-day operations of the nation ��. numerous multifamily housing communities,” Weidner said.

Dean Weidner visits �� in 2015 for the dedication of the Weidner Center for Residential Property Management in Heritage Hall. / ��

“To meet that demand, employers like Weidner Apartment Homes have looked toward career pathway programs that focus on applied learning, such as the one at �� to identify, support and target students who are looking to grow their skills and move directly into the workforce post-graduation,” he added.

Chancellor Katherine Frank thanked Weidner for his generosity and ongoing support of ��.

“Mr. Weidner ��. incredible gift to support teaching and learning at �� has already and will continue to impact students’ learning and career trajectory far into the future. He recognizes the value of our distinct approach to education at �� and how this approach produces future leaders in the workplace who positively impact their communities,” Frank said.

Weidner Apartment Homes has properties in 12 states and Canada, including La Bella Vita in Colorado Springs, Colo. / Weidner Apartment Homes

Supporting students and REPM program

The new Weidner donation will provide up to 20 scholarships a year for five years. First-year and transfer students in the program are eligible for one $5,000 award — about one-third of the cost for one year at ��.

The awards are available to new students beginning this fall. Students do not have to apply, but will be awarded directly through the Financial Aid office if eligible.

The $550,000 program support portion of the donation includes funding a program ambassador position to help recruit students.

Daymark in Minneapolis is one of the Weidner Apartment Homes properties in Minnesota. / Weidner Apartment Homes

With 60 students, �� . program already is believed to be the largest of its kind in the U.S. Another 27 students are enrolled in the property management minor.

“The workforce of the future requires an adaptable mindset of lifelong learners who continuously upgrade their technical skills as well as the ‘soft’ skills that are valued by employers,” Weidner said. “By partnering with colleges and universities, we can help shape the education of the upcoming workforce and embed the requirements of the industry into the curriculum. In this way, we are helping to create the workers we need, instead of merely trying to find them on the open market.”

In �� . new First Destination report, recent graduates from the program reported 100% employment within six months of earning their degree.

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Co-op Q&A: Madelyn King, Four Seasons, Minneapolis

‘I’m thankful to the REPM program for helping shape my career path and giving me the tools to succeed in this internship and beyond.’

October 7, 2025

Co-op Q&A: William Boyce, Weidner Apartment Homes, Fitchburg

‘Stout ��. REPM major is unique and gave me a head start.’

October 7, 2025

Chancellor ��. Award: Dean Weidner

'My long-term investment into the program at �� reflects my confidence in the curriculum that is being taught to students.'

August 27, 2025

Private support for the renovation of Heritage Hall at �� has continued to grow, highlighted by a new, major donation for an important program. Weidner Center

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B.S. Real Estate Property Management

Our B.S. Real Estate Property Management offers foundational training in finance, law, sales/leasing, market analysis, land development, and asset management.

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Hero Caption: The Weidner Center for Residential Property Management is in Heritage Hall at ��, thanks to a 2012 donation from Dean Weidner and Weidner Apartment Homes.

Frederick Prassas

Professional Interests: Real Estate Management - Strategic Planning - Association Management

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University: University of Wisconsin-La Crosse

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In a class of its own: �� offers Service Excellence course in new collaboration with Forbes Travel Guide

goersab — Tue, 24 Jan 2023 16:58:05 +0000

In a class of its own: �� offers Service Excellence course in new collaboration with Forbes Travel Guidegoersab January 24, 2023

Unique offering gives students hands-on experiences in luxury to anticipate guest expectations

Abbey Goers

Strolling into a five-star location can make anyone feel like a celebrity. The attention immediately falls on them – the guest – the center of the hospitality universe.

Guests may not realize it, but there are dozens of employees at any given time, working to make their luxury experience possible. And this spring semester, students at �� will learn what it takes to deliver five-star service.

Faculty and staff in �� . School of Management, led by Professor Eric Brey, are offering a new Service Excellence course with the support of Forbes Travel Guide (FTG), which is known for its independent annual ratings of luxury hotels, restaurants and spas in more than 74 countries.

The Little Nell Hotel / Aspen Snowmass

“�� is the first university in the world with this FTG collaboration. It will set our program and students apart from any other program,” Brey said. “Our relationship with FTG provides a unique opportunity to integrate a service excellence mindset throughout our program and curriculum.”

The course was built through various faculty and alumni relationships with FTG and was encouraged by Chancellor Katherine Frank.

Faculty met to learn and discuss the material, including the core service excellence content provided by FTG, before the semester began on Jan. 23, with a focus on integrating the philosophies and key foundations throughout hospitality-related courses.

“Service excellence is defined by a service mindset, along with a destination ��. setting and atmosphere, that is emphasized by employee training, resources and service outcomes. Making sure everything exceeds the expectations of guests,” Brey explained. “It is really knowing what they want before they know they want it and being prepared to fulfill those wants.”

Outdoor dining at the Little Nell / Aspen Snowmass

“Now more than ever before, people are emphasizing the experience and purpose behind where they choose to spend their time,” said Hermann Elger, Forbes Travel Guide CEO. “Our collaboration with �� is a testament to the school ��. commitment to preparing their students for success in an increasingly service-driven culture.”

Students excited to join Forbes Travel Guide course

With the growing number of five-star hotels in the Midwest, travelers no longer need to venture to Paris or Venice for a luxury experience.

Destination Kohler, a Wisconsin luxury resort in Kohler, offers fine lodging, spa experiences, world-class golf and outdoor adventures. Listed on Forbes Travel Guide, it features the five-star American Club Resort Hotel, the four-star Immigrant Restaurant and the five-star Kohler Waters Spa.

The growth in high-end hospitality in the region has generated a need for luxury service-trained individuals to cater to guests’ experiences and expectations.

The Service Excellence course for up to 30 students, is almost full. “There is an excitement among students about the course and what this will mean for their potential careers,” Brey said.

The elective course is a general business offering, open to students in any major with interest in service excellence, including hotel, restaurant and tourism management, business administration and entrepreneurship majors.

A night out at the Little Nell / Aspen Snowmass

Students will learn firsthand what day-in and day-out exposure to luxury means and how to provide service excellence through eight weeks of content provided by FTG.

Through FTG ��. video guides, students will learn foundations in food and beverage, spa settings, front office and housekeeping.

FTG ��. guides on Leading Through Luxury, including the elements of an effective service culture, best daily practices, team member accountability and addressing guest concerns will help students build the soft skills needed in the industry as they participate in individual and group exercises to practice service excellence.

Guest speakers will include Robert Sereci, general manager of Medinah Country Club in Chicago; Pete Hayda, managing director of sales and marketing at the Little Nell Hotel in Aspen, Colo.; and the management team at Destination Kohler. Brey and faculty have a longstanding partnership with Sereci, Hayda and Kohler.

“The Little Nell Hotel is proud of our working relationship with �� and is excited to support the addition of the Forbes Travel Guide content into their hospitality program,” Hayda said. “This curricular addition will certainly give their students an advantage after graduation.”

Students will also have the opportunity to have an overnight stay at Destination Kohler, where they will eat, live and breathe luxury, Brey said. They will experience luxury to know what guests expect and to understand how employees need to think ahead of those expectations.

A room at the Little Nell Hotel / Aspen Snowmass

Brey and faculty are also working on a luxury minor, with possible approval next year. The minor will incorporate key courses to cover all aspects of the luxury space, with a plan to make the minor and course readily adaptable to teach internationally.

“The course opens up recruitment worldwide for students to come to Stout,” Brey said.

Experience in service excellence could lead to upwards of a 20% increase in starting salaries to meet the needs of luxury environments, he added.

A renovation to meet hospitality needs

The hotel, restaurant and hospitality management program is housed in Heritage Hall, which received priority approval for renovation from the UW System Board of Regents. The renovation is ranked No. 1 in the Chippewa Valley and No. 3 for major academic building renovation projects.

Major renovation of Heritage Hall ranked No. 1 in Chippewa Valley, third for UW System academic buildings

A critical renovation project of one of �� . busiest classroom and lab buildings has taken a major step forward.

Additional hospitality-related programs in Heritage Hall are real estate property management and golf enterprise management. The state job outlook for these graduates is expected to grow between 6% and 15% by 2025.

�� was recently ranked No. 13 for Best Hospitality and Hotel Management Schools in the World by CEOWorld magazine of New York and was named one of the top 30 universities in the nation for its connections to business and industry, including hospitality partnerships with more than 100 notable national and international businesses.

The hotel, restaurant and tourism management program is ranked 6th on the OnlineU.com list of the top online bachelor ��. programs in hospitality management based on return on investment.

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Engineering, technical, design competitions prepare young people for future careers

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Signature event, open to the public, to showcase nearly 100 research projects

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Professor Betsy Pudliner investigates the nexus of tourism and our painful national history.

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Unique offering gives students hands-on experiences in luxury to anticipate guest expectations The Little Nell, winter exterior

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School of Management

The �� School of Management fosters leadership and management experiences for our students to connect with regional and global partners.

Forbes Travel Guide (FTG), the global authority on genuine five-star service, provides world-class professional services to the hospitality industry and other service-oriented businesses such as luxury retail, residential, health care and private clubs through bespoke training solutions, evaluation services and custom service standards.

Started as Mobil Travel Guide in 1958, the company created the first five-star rating system in the United States. Today, in addition to providing professional services, FTG is the only independent, global rating system for luxury hotels, restaurants and spas. FTG ��. prestigious annual Star Awards can only be earned through the company ��. objective, in-person inspection process.

For more information on FTG services, visit partner.forbestravelguide.com.

Hero Caption: Guest speakers in the Service Excellence will include Pete Hayda, managing director of sales and marketing at the Little Nell Hotel in Aspen, Colo. Photo of the Little Nell Hotel in winter provided by Aspen Snowmass.

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On the upswing: Growing state golf industry reinforces need for GEM program graduates

polingj — Fri, 06 Jan 2023 20:54:01 +0000

On the upswing: Growing state golf industry reinforces need for GEM program graduatespolingj January 6, 2023

Golf management, impacted by Heritage Hall renovation, helping Wisconsin meet workforce shortages

Wisconsin has long been known for its great cheese, cranberries, beer and sausage, but in the past couple of decades it has become a destination for something else: Great golf.

In 2021, the state had seven of the top 50 public courses, best in the U.S., drawing tourists from around the country and world. More than 600,000 golfers teed up on the state ��. 530 courses, supporting 38,000 jobs and adding $2.4 billion to the state ��. economy.

With golf participation surging since COVID and upcoming national tournaments, such as the 2023 U.S. Senior Open at SentryWorld and 2025 U.S. Women ��. Open at Erin Hills, the state golf industry is projected to need 11% more workers in the next five years and nearly 17% more over the next decade.

Professor Kris Schoonover teaches in a golf enterprise management class. / ��

The golf enterprise management program at �� is designed to meet that demand with graduates ready to step into management positions across the industry.

With ongoing low unemployment, state workforce needs are acute. “We can’t find enough bodies to get into the jobs that are available, and our workforce is not going to grow," said Dennis Winters, chief economist with state Department of Workforce Development, as quoted recently by the Milwaukee Journal Sentinel.

GEM is one of many bachelor ��. and master ��. programs based in �� . Heritage Hall that help fill important workforce needs in the state. The building, nearly 50 years old, is scheduled for major renovation, including classrooms and labs, after receiving priority approval in 2022 from the UW System Board of Regents. The project is ranked No. 1 in the Chippewa Valley and No. 3 for UW System academic buildings.

GEM trains students to take leadership roles at public and private golf facilities and related businesses around the state. The program, the only one of its kind in the UW System, is endorsed by the National Golf Course Owners Association and works with the Golf Course Owners of Wisconsin.

Heritage Hall, when renovated, will look like this from the front. / ��

“The GEM degree fills the missing void in the golf industry, where we first and foremost understand and manage the business side of the golf course,” said Professor Kris Schoonover, GEM director.

“The program is a leader in advancing the game because we understand that it ��. changing and why, and we produce quality, smart professionals to lead change,” added Schoonover, who also is director of operations at Erin Hills, which hosted the 2017 men ��. U.S. Open.

The employment rate of recent program graduates was 100%, according to the university ��. 2022 First Destination report. Across all majors, �� . employment and continuing education rate for graduates was 98.4%, best in the UW System.

GEM alum Geoff Pirkl, next to his wife, Erika, is director of rules and competitions for the Wisconsin State Golf Association. / Contributed photo

Graduates Pirkl, Kraus witness industry impacts

Two GEM alumni who now are industry professionals in Wisconsin, Geoff Pirkl of the Wisconsin State Golf Association and Abigail Kraus of Grand Geneva Resort & Spa, are excited to be part of a vibrant state industry.

“In Wisconsin, we have seen exponential growth in the game. From the association level, our membership numbers and tournament participation have seen a steady increase each year for the past three years and are projected to continue climbing,” said Pirkl.

Pirkl, a Stoughton native who played on the Blue Devils golf team, graduated in 2009. He is director of rules and competitions for the WSGA, in charge of the complex process of scheduling and conducting dozens of tournaments at courses around the state each year.

“I truly believe that the future looks promising for the game. It just depends on what avenue individuals want to get into within golf. The job market is there and should continue to be there in the future,” he added.

GEM alum Abigail Kraus is golf sales manager at the Grand Geneva Resort in Lake Geneva. / Grand Geneva

Kraus, who in addition to her GEM degree earned a hotel, restaurant and tourism management degree, is golf sales manager for the 36-hole Grand Geneva in Lake Geneva, a course that draws about half of its customers from nearby Illinois.

“Our golf courses are close to if not sold out every Friday and Saturday, and our weekdays are full of company and charity golf outings. Golf is the added bonus to tourism,” Kraus said, adding that business boomed during COVID and has remained strong.

Kraus, a Wisconsin native from Cambridge who played for the Blue Devils for four years, previously was tournament director at Grand Geneva. “Now I use my knowledge of golf and hospitality to book the annual 250 golf groups that come and enjoy our 36 holes of golf,” she said.

Pirkl and Kraus are far from the only graduates impacting play around Wisconsin. The GEM program has produced many others, including currently Jacob James, pro shop manager at Christmas Mountain Village; Ryan Glodowski, assistant pro at Sand Valley; Sam Ohnesorge, food and beverage director at Erin Hills; David Bach, assistant pro at Whistling Straits; Robert Leist, associate director of golf and lodging at Erin Hills; Alexa Filipiak, merchandiser at North Shore Country Club; Indiana Thompson, owner of Pine Crest near Dallas in Barron County; and Aaron Saari, first assistant pro at SentryWorld.

Grand Geneva Resort, which features two 18-hole golf courses, is a year-round getaway in Wisconsin. / Grand Geneva

To help train more golf industry professionals, the university provides two additional options: a GEM specialization that ��. popular with hospitality majors and business administration majors; and a transfer agreement with Chippewa Valley Technical College that helps graduates of its landscape, plant and turf management associate degree program complete a bachelor ��. at ��.

GEM program: A golf immersion

GEM graduates fill employment gaps in all aspects of the state golf industry. Students are “immersed” in the game with labs, internships and site visits — using the program ��. strong industry partnerships — while learning about areas such as turf management, food and beverage, facilities and event management, Schoonover said.

“I had an internship every summer of college, and each one prepared me for the industry in a different way,” Kraus said.

A golf simulator on campus is used for the Fitting and Swing Analysis class in the GEM program. / ��

Pirkl knew that he wanted to get into event administration but GEM “also introduced me to other parts of the industry that I come across each day of my job,” he said.

He transferred to �� from another UW System school once he learned about the program. “I can honestly say that I wouldn’t be doing what I am today if I didn’t make the transfer to Stout for the GEM program. Dr. Schoonover was very influential to me. It ��. one of the best decisions I have made in my life.”

Kraus also feels fortunate to have found programs at �� that matched her career interests.

“From the first day in GEM-101 we are introduced to the golf industry from a big-picture point of view, really getting us excited to start diving into the deep stuff,” Kraus said. “I feel that the GEM program provided me with the proper knowledge to jump right into a leadership role within the golf industry upon graduation. All of the required classes have a direct correlation to what I do on a day-to-day basis within the industry.”

###

Wisconsin has long been known for its great cheese, cranberries, beer and sausage, but it has become a destination for something else: Great golf. GEM class

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With experience and golf management degree, age no barrier for 23-year-old new course owner

If Indiana “Indy” Thompson was like most new college graduates, he’d be dipping his toes into the “real world” a little at a time.

Hero Caption: �� golf enterprise management students learn about course management issues from Professor Kris Schoonover.

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Major renovation of Heritage Hall ranked No. 1 in Chippewa Valley, third for UW System academic buildings

polingj — Fri, 19 Aug 2022 15:26:33 +0000

Major renovation of Heritage Hall ranked No. 1 in Chippewa Valley, third for UW System academic buildings polingj August 19, 2022

Busy lab and classroom building on track for complete overhaul

A critical renovation project of one of University of Wisconsin-Stout ��. busiest classroom and lab buildings has taken a major step forward.

The Heritage Hall plan received priority approval on Friday, Aug. 19, at the UW System Board of Regents meeting held at UW-Green Bay. The board ratified action taken Aug. 18 by the Capital Planning and Budget Committee.

Among UW System capital budget requests, Heritage Hall was ranked No. 1 in priority in the Chippewa Valley and No. 3 for major academic building renovation projects.

Chancellor Katherine Frank was pleased that the Board of Regents recognized the importance of a renovated Heritage Hall to the applied learning environment at �� and the role it will play in addressing Wisconsin ��. projected workforce needs.

A proposed renovation of Heritage at �� will include improvements to the exterior and interior of the building. / Architectural rendering

“Heritage Hall is Stout ��. number one capital priority, and I’m pleased that the Board of Regents demonstrated their support for this essential project. The renovation will turn an outdated building into a state-of-the-art facility that prepares students for success in high-demand careers such as hospitality, child care, mental health and wellness, and education,” Frank said.

Heritage Hall is home to the School of Education, School of Hospitality Leadership, nutrition and family health, and the Weidner Center for residential property management.

The state job outlook for graduates from most of the programs based in the building is expected to grow between 6% and 15% by 2025. With �� . 100% graduate employment rates in nearly all of these programs, the improved capacity provided by the Heritage Hall renovations will help provide qualified Wisconsin workers to address these demands.

Heritage Hall, 415 10th Ave. E., which opened in 1973, serves more than 2,000 �� students each academic year. The university first requested funding for Heritage Hall 13 years ago, in the 2009-11 state budget.

Improvements inside and out

�� previously received funding for the design phase, resulting in a detailed plan for the project that was presented to the Capital Planning and Budget Committee.

Renovations to the interior of Heritage Hall will include removing partitions to create a more open learning environment and flexible spaces. / Architectural rendering

The updated Heritage Hall will feature a new entrance on the north side, with easier access for community members to clinical services.

On the inside, the focus is a more engaging, technologically up-to-date student learning environment essential to �� . polytechnic mission. By removing partitions, new flexible spaces for classes and labs featuring state-of-the-art equipment will be created throughout.

While structurally sound, the 133,000-square-foot building received a failing grade in nearly every other category during a 2020 independent feasibility study conducted by HGA Architects. It has not been significantly renovated since it opened nearly 50 years ago.

Heritage Hall, which serves more than 2,000 students a year, opened in 1973. / ��

“Renovating Heritage Hall allows �� to reduce its campus footprint while still providing our students with an efficient, flexible, and improved learning environment. We are excited about the impact this renovation will have on our ability to support student success,” said Justin Utpadel, senior facilities officer of Facilities Management.

The project includes demolition of the 1954 portion of the Vocational Rehabilitation Building, a block west of Heritage Hall, with the programs relocating to Heritage Hall, including four Graduate School programs in school counseling, clinical mental health counseling, marriage and family therapy, and psychology.

The portion of the Vocational Rehabilitation Building to be torn down opened in 1954 as �� . first stand-alone library.

Most of Heritage Hall ��. systems, equipment and controls are original to 1973 when the $4.5 million building was dedicated as the Home Economics Building. The name was changed in 2010.

Other improvements will include new code compliant and accessible restrooms; new, more energy efficient windows; new mechanical, electrical, plumbing and fire sprinkler systems; and a new roof.

The Board of Regents’ action means that the renovation will be in the UW System ��. capital request to the Legislature for the 2023-25 state budget.

If the $120,614,000 project is included in the state budget, final approval still is needed by the State Building Commission. Construction could begin as early as fall 2025 and will take about 24 months.

###

A critical renovation project of one of �� . busiest classroom and lab buildings has taken a major step forward. Heritage renovation 1

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Hero Caption: Heritage Hall, which serves more than 2,000 students a year, opened in 1973. / ��

Katherine P. Frank

Katherine P. Frank became the eighth chancellor of the University of Wisconsin-Stout, after a distinguished career as an administrator and faculty member.

Before her appointment as chancellor, Chancellor Frank served from 2016 in two roles at Central Washington University in Ellensburg, Wash., as Provost and Vice President of Academic and Student Life and Vice President of Academic Innovation. She also held the rank of Professor of English.

From summer 2014 until spring 2016, she was Dean of the College of Arts and Sciences at Northern Kentucky University. Frank served as Dean of Humanities and Social Sciences at Indiana University East, Chair of English and Foreign Languages at Colorado State University-Pueblo, and a faculty member and administrator of programs involving student writing, faculty professional development, and student success.

Chancellor Frank, the first female leader of ��, grew up in Colorado and has a bachelor ��. degree in English from Bates College, Lewiston, Maine. She has master ��. and doctorate degrees in English from the University of Washington, Seattle. Frank ��. research interests include Romantic and Victorian English Literature, rhetoric and composition, the scholarship of teaching, and academic leadership.

“I am delighted to join ��,” Chancellor Frank said. “Throughout the search process, I became increasingly impressed by the high-quality work and creative thinking exhibited by faculty, staff, and students at ��, as well as the strong, reciprocal relationships among the university, community, and regional partners. Everyone demonstrated dedication to the university and exhibited true focus on ensuring student success.

“As beautifully stated by one alumna, ‘Stout is where you need to be.’ I could not agree more and am honored to join this exceptional community of educators, learners, partners, and friends.”

“Dr. Frank has demonstrated throughout her academic career that she is a strategic, dynamic leader,” said UW System President Ray Cross. “She handles challenges extremely well. Her visionary perspective on the future of �� will serve the institution and the state of Wisconsin very well.”

Chancellor Frank and her husband, Joe Dvorsky, live in Menomonie with their three rescue cats. She is an outdoor activities enthusiast, including running, road cycling and mountain biking, and has a love of animals, travel, and adventure.

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Hospitality school partners with national management group to boost program, careers

polingj — Mon, 04 Apr 2022 20:29:03 +0000

Hospitality school partners with national management group to boost program, careerspolingj April 4, 2022

Club Management Association of America helping provide ‘360-degree integration’ in classroom and beyond

The leading club management organization in the United States is partnering with the School of Hospitality Leadership at �� to help educate the next generation of industry leaders.

The Club Management Association of America, which has more than 6,800 members representing 2,500 golf, military, yacht, athletic and other clubs, is working on initiatives that support the education and career readiness for students in the hotel, restaurant and tourism management undergraduate program.

“We are doing more than just inviting guest speakers. We’re looking at how we create a 360-degree type of integration with our local CMAA chapters for our students structured across classes and semesters,” said Professor Eric Brey, hospitality school director.

Working closely with the Upper Midwest Chapter and the Wisconsin Badger Chapter of CMAA, the integration effort is part of classroom curriculum and with the university ��. co-op and internship program.

�� hospitality students interact with executives from the Club Management Association of America during a Club Management course event in Minnesota. / ��

The partnership began in fall 2021 when the Upper Midwest Chapter provided $20,000 in support toward involvement in the Club Management class taught by Brey. CMAA and �� coordinated two site visits, at historic Interlachen Country Club in Edina, Minn., and at Oak Ridge Country Club in Hopkins, Minn.

The Upper Midwest Chapter flew in a panel of experts for each visit to meet and educate students, including some of the nation ��. leading club managers, Brey said. Meals were included, and the chapter purchased clothing for students to meet the clubs’ dress code requirements.

Professionals were from clubs in Philadelphia, Chicago, Wilmington, Del., Naples, Fla., Scottsdale, Ariz., and Minneapolis.

“People create the best club experiences, and it is important we invest time, energy and resources to develop the next generation of hospitality leaders,” said Joel Livingood, CMAA-Upper Midwest Chapter president and GM/CEO of Interlachen Country Club; and Carrie Eyler, CMAA-Upper Midwest Chapter education chair and assistant general management at Interlachen.

“Students are that next generation, and we are fortunate to have the University of Wisconsin – Stout in our backyard. We are looking forward to continuing our momentum from 2021 to make a lasting impact on our industry for years to come,” Livingood and Eyler said.

Experts from multiple consultancy groups and top-tier private clubs were brought in to lecture, and Jason Koenigsfeld, senior vice president of Professional Development from CMAA, flew in to administer a personality test to help students understand their tendencies when under pressure.

Jenna Auton, a senior majoring in hotel, restaurant and tourism management. / Contributed photo

Students get ‘extra boost of confidence’

The course gave Jenna Auton a new perspective on her career options. Auton, of Hartland, Wis., a senior majoring in HRTM, accepted a full-time position upon graduation in May at Destination Kohler in Kohler. She will start in the food and beverage management development program.

“Club Management was a great introduction for me into the club industry. Prior to this course, I had no thought about that being a career for me,” Auton said.

“Being in CMAA in addition to this course provided me with the extra boost of confidence that I needed to know. Anyone can excel in this industry if they have the passion in their heart to try,” she said.

The interactions with CMAA members helped her become more confident being around professionals in the field, network with them and learn how to ask the right questions, she said.

Several other hospitality students valued the experience:

Claire Henneman, a junior from Bloomer, Wis.: "I have never seen an organization as passionate about getting students into the hospitality industry as CMAA. This experience prepared me for my career in clubs by expanding my understanding of all aspects and getting to hear from the best of the industry."
Tyson Rinaldi, a junior from Prior Lake, Minn., appreciated the keynote speakers and how they discussed moving beyond the pandemic within the industry: "Taking this class helped better prepare me for my professional career path and how to use managerial skills that are being used in the club industry.”
Ashley Yoshino, a sophomore from Fall Creek, Wis., said, “The uniforms, guest speakers and networking opportunities supplied by CMAA showed the students that the club industry is both ready and willing to support us. Thanks to CMAA, I can take steps toward my future career in clubs without worry.”

A large group of hospitality students visited two private clubs in Minnesota to meet with CMAA leaders, including the CMAA Midwest Chapter. / ��

The curriculum integration process will be repeated in fall 2022 when the class is held again. Club visits are planned at Interlachen and the Minikahda Club in Minneapolis.

This spring, Brey and CMAA are working to enhance a tiered system for industry internships to help students understand their options and position expectations. An internship or co-op is required as part of the HRTM program through �� . Career Services.

Brey said the initiatives have “created an incredible amount of energy in our students and interest on the national stage. The support from the Upper Midwest Chapter has created an opportunity for our students to experience what the hospitality industry is truly about, and the excitement shows in the number of students choosing clubs as a career path”

He hopes to see CMAA involvement in other courses, stronger connections to the CMAA student chapter and Career Conferences on campus, additional scholarship opportunities and mentoring with the Wisconsin Badger Chapter.

The �� CMAA student chapter has won national awards, and students attend the annual conference.

The School of Hospitality Leadership has been educating industry leaders for more than 50 years and is ranked No. 11 in the world by CEOWorld magazine of New York.

In 2021, �� was named one of the top 30 universities in the nation for its connections to business and industry.

###

The leading club management organization in the U.S. is partnering with the School of Hospitality Leadership to help educate the next generation of leaders. CMAA 2

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Eric Brey

Professional Experience

Teaching Philosophy

Full Name: Dr. Eric Brey, Ph.D.

Job Title: Professor

Include in Directory: Yes

Area of Expertise: Hospitality Strategy Data Analytics Marketing Research Customer Insights Service Excellence

College: College of Science, Technology, Engineering, Mathematics & Management

Department: School of Management Hospitality & Technology Innovation Department

Program

All Degree Programs

Education:

Degree: Ph.D. Hospitality and Tourism

University: Purdue University

CEHHHS CSTEMM CACHSS

Exclude from Internal Site Search: No

Include in Directory: Off

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School of Hospitality professor receives statewide award

polingj — Tue, 29 Mar 2022 19:34:39 +0000

School of Hospitality professor receives statewide awardpolingj March 29, 2022

Jones named Associate of the Year by the Wisconsin Hotel & Lodging Association

An assistant professor of hospitality from University of Wisconsin-Stout has been recognized by a statewide organization.

Jay Jones recently was named the 2021 Associate of the Year by the Wisconsin Hotel & Lodging Association, as the organization celebrated its 125th year.

"WHLA's Associate of the Year award is meant to honor individuals who show a high degree of industry dedication and knowledge, which makes Jay the perfect recipient for this year's recognition," said Bill Elliott, WHLA president and CEO.

Jay Jones, center, receives the WHLA award, with 2020 winner Connie Barbian, left, Connect Hospitality Solutions and Charlie Eggen, WHLA chairman of the board, of F&E Hospitality. / WHLA photo

Jones, of Chippewa Falls, is on WHLA ��. board of directors and Education/Conference Committee.

“Jay's service to WHLA, his commitment to hospitality education and his broad experience as a hotel operator and executive make him a truly remarkable and respected member of Wisconsin's lodging industry,” Elliott said.

Jones, an associate director with WHLA, has 25 years of management experience in the hotel industry, including with Hilton Worldwide. He has taught in �� . School of Hospitality Leadership since 2015.

“It is an honor to be recognized by your industry peers,” Jones said.

In 2017, Jones was chosen by students to receive an Outstanding Teacher of the Year award from the College of Education, Hospitality, Health and Human Sciences. He advises the student chapter of the Hospitality Sales and Marketing Association International.

He has a bachelor ��. degree in business administration and a master ��. in hospitality and tourism, both from ��.

Jones volunteers with the Boy Scouts of America. He is membership lead for National Service Territories and, for the Chippewa Valley Council of Eau Claire, is on the executive board and vice president of administration.

He also volunteers with the Chippewa County Historical Society.

�� . School of Hospitality Leadership, recently ranked No. 11 in the world by CEOWorld magazine, offers programs in hotel, restaurant and tourism management; real estate property management; and golf enterprise management, along with two minors and a specialization.

About WHLA

WHLA is a nonprofit trade association representing hotel and lodging properties in Wisconsin. Established in 1896, WHLA represents all sizes and types of lodging properties throughout the state, providing industry services that include marketing, legislative representation, industry education and resources in addition to a legal assistance program. At the federal level, WHLA partners with the American Hotel & Lodging Association.

###

An assistant professor of hospitality from University of Wisconsin-Stout has been recognized by a statewide organization. Jay Jones award

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Jay Jones

Jay Jones is an Assistant Professor at ��.

“What I enjoy most about my lifetime dedication to education is knowing I have helped someone solve a problem or made a difference positively for them.”

My instructional process is structured around applied research, resulting in applied case study modeling for classroom use. The applied research approach allows me to continuously provide students with contemporary applied learning through applied case situations. My approach also introduces students to the applied research processes to fully understand the industry, elements of the selected case, and potential outcomes based on industry trends.

As a Hospitality Industry Leader, while working for Hilton Worldwide, I discovered I am a resourceful problem solver who can combine technical knowledge with business acumen to deliver desired results. I can forge trusting relationships and build top-performing teams while creating high morale and culture through inspirational leadership.

Teaching Interests: Hospitality and Tourism, Property Management, Principle of Management

Research Interests: Servant Leadership, negative management styles

Professional Interests: Boy Scouts of America, Council Commissioner & Executive Board Member. Chippewa Valley Council Boy Scouts of America: Oversee financial activities, program areas, and operational duties of 50+ unit commissioners and 4,000+ youth scout and adult volunteers.

Full Name: Jay W. Jones

Job Title: Assistant Professor / Minor Advisor

Include in Directory: Yes

College: College of Science, Technology, Engineering, Mathematics & Management

Department: Hospitality & Technology Innovation Department

Program

All Degree Programs

Curriculum Vitae: Jay W. Jones CV (418.49 KB)

Education:

Degree: M.S. Hospitality & Tourism

University: University of Wisconsin-Stout

Degree: B.S. Business Administration

University: University of Wisconsin-Stout

CEHHHS CSTEMM

Exclude from Internal Site Search: No

Include in Directory: Off

Exclude from Internal Site Search: No

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In a class of its own: �� offers Service Excellence course in new collaboration with Forbes Travel Guide

�� students learn ‘the sky is the limit’ in new Forbes-based luxury management course

In a class of its own: �� offers Service Excellence course in new collaboration with Forbes Travel Guide

In a class of its own: �� offers Service Excellence course in new collaboration with Forbes Travel Guide