The Art (and Science) of an Industry
Any chef worth his or her salt will tell you: hospitality is more than simply entertaining—it’s all about creating an experience.
Chair of the Department of Hospitality and Tourism Management John Niser is especially dedicated to these experiences, for both his patrons and his students.
His comprehensive, hands-on approach to mentoring and training hospitality and culinary students provides a second-to-none learning environment for the next generation of restaurateurs, chefs, managers, and hospitality professionals.
Among the signature features of Niser’s programs are the opportunities for students to step out of the classroom and into the trade.
The Holiday Inn at IPFW and the Coliseum and the Palm Island Resort in Florida serve as “academic laboratories” for hospitality management students—places where they can roll up their sleeves and get to work while contextualizing concepts and theories.
Much More than a Vocation
Niser differentiates his programs from those offered by vocational schools by stressing the importance of a practical learning environment.
In the hotels and kitchens he oversees, students learn first-hand the vernacular of their trade as it unfolds around them.
By building his curriculum around practical experiences and hands-on training, his students absorb both technical theory and applicable knowledge.
Learning to Lead on Their Own
In addition to practical experience, Niser presses his students to understand, manage, and apply the science behind their trade right down to the molecular level—like when they’re pulverizing ingredients in the kitchen. He believes in turning his students into leaders in their own right.
In a restaurant management course, students are charged with running a real restaurant over the course of 10 weeks. During this time, they prepare meals—as many as 400 dishes on a busy night—and engineer the menu under Niser’s guidance, as if they were at the helm of their very own business.
This approach promotes leadership and confidence, and Niser’s students recognize it. He notes that his students often come to him at the end of the semester and thank him for challenging them to come up with their own ideas and put what they’ve learned into practice.
Careers in hospitality are among the fastest growing in the world. By combining excellence in scholarship with practical, hands-on learning environments, Niser is working to propel his students to new heights with their own career goals after graduation.
PROGRAM SNAPSHOT: DEPARTMENT OF HOSPITALITY AND TOURISM MANAGEMENT
Experts in hospitality are at your service. In the Department of Hospitality and Tourism Management, learn from the very best industry professionals in hotel and restaurant management, event planning, and food and nutrition sciences. We graduate restauranteurs, chefs, nutritionists, and more. Our programs include hospitality management, and food and nutrition. Learn more.