November 15, 2017

Advice for first-years from a junior Hotelie

Do you ever wish that you had a fairy godmother to magically appear and give you some tips about freshman year? Well, look no further.

October 26, 2017

A message from Dean Kate Walsh

Greetings from Statler Hall! It’s hard to believe we are already halfway through the fall semester, and what a semester it is turning out to be. This fall we are celebrating some important milestones. In addition to the 25th anniversary of our

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March 19, 2015

HEC behind the scenes: MMH Team

By Jenna Greco ’18 and Claire Hourticq ’17

This week’s blog post highlights the Master of Management in Hospitality (MMH) program offered by the School of Hotel Administration (SHA), and explains how graduate students are involved with Hotel Ezra Cornell (HEC).

Julie Surago, MMH ’15 and Jerome Noel, MMH ’15 lead the MMH committee this year, and have been involved in HEC since August. Julie shares with us her excitement about participating in the weekend-long conference: “I feel so privileged to be here at Cornell. This past year in the MMH program and here in Ithaca has truly been life-changing for me. I am so grateful for the opportunity to share a piece of the MMH experience with this year’s HEC guests.”

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March 12, 2015

HEC behind the scenes: an inside look at the Sales Team

By Jenna Greco ’18 and Claire Hourticq ’17

This week’s blog post highlights the Sales Team and the vital role they play in Hotel Ezra Cornell (HEC). The Sales Team is responsible for reaching out to potential guests and selecting the right guest mix for the conference, as well as for assisting guests with the booking process.

The first phase of the process starts in the early fall with the Sales Team creating a list of prospective guests to contact later during the outreach phase. During the outreach phase, the Sales Team discusses the guest profiles, taking into consideration factors such as the theme, panels, and expected dynamics of the conference. The outreach phase involves email distributions, focused outreaches, and multiple phone blitzes. Since the conference represents a significant financial and time commitment for guests, the Sales Team works diligently to communicate the value in the conference and the program.

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March 6, 2015

HEC behind the scenes: Food and Beverage Service Team

By Jenna Greco ’18 and Claire Hourticq ’17

The Food and Beverage Service Team plays a major role in Hotel Ezra Cornell (HEC), but their hard work often goes unnoticed because the goal of service is to be seamless.

This team is responsible for ensuring the smooth running of all the food and beverage events by exemplifying outstanding customer service. To better understand the role of the team, we asked Justin Meselsohn ’16, the F&B Service Team board director, what service means to him. He explained that service is important because it is at work in almost all everyday experiences. He emphasized that service is often mistaken for exclusively being the way we treat guests, yet it is also the way one would treat a team member or a friend.

“Service is not one particular situation, but rather every interaction that you experience with someone,” Justin said. In true Hotelie form, he concluded with “Service is what makes this hospitality conference—as well as the industry—so unique: we have the opportunity to create remarkable experiences for others that they can take with them and remember for a lifetime.”

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February 23, 2015

HEC behind the scenes: Pop-Up Restaurant

By Jenna Greco ’18 and Claire Hourticq ’17

Have you ever wondered what Hotel Ezra Cornell (HEC) is like behind the scenes? With HEC less than four weeks away, we want to keep you updated with weekly news about activities, insights, and bloopers from the preparation of Cornell’s 90th annual weekend-long student-run hospitality conference.

On Friday, February 6, the Food and Beverage Teams held their first practice event of the spring semester, the HEC Pop-Up Restaurant. The Pop-Up Restaurant took place in Statler Hall’s brand-new second-floor multipurpose space (also where the student-run restaurant Establishment at Statler operates), customized for the occasion by the HEC 90 design team. The event was a banquet-style dinner prepared by our student Culinary Team and served by our Service Team. It sold out quickly since it was designed to fit a college student budget, offering a three-course dinner for $15.

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