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AHLEI Honors 2015 Leaders in Hospitality Training and Education

WASHINGTON, DC. - April 16, 2015. The American Hotel & Lodging Educational Institute (AHLEI) has announced this year's winners of its awards for leaders in hospitality training and education. The following people were honored at the American Hotel & Lodging Association (AH&LA) Legislative Action Summit in Washington, D.C., during the AH&LA Stars of the Industry Awards Brunch on Tuesday, April 14.

Gerald Chase, president and chief operating officer of New Castle Hotels & Resorts, is the 2015 recipient of the Arthur Landstreet Award. Named after the Tennessee hotelier who founded the Educational Institute, the Arthur Landstreet Award is presented to an individual who has made a lasting impact on the quality of education and training in the hospitality industry.

Dr. William Frye, CHE, CHO, associate professor, College of Hospitality & Tourism Management, Niagara University, is the 2015 recipient of the Anthony G. Marshall Award. This award recognizes an individual who has made significant long-term contributions to the hospitality industry in educating future leaders.

Steven J. Belmonte, CHA, CEO of Vimana Franchise Systems, and K.V.Simon, CHA, retired vice president, AHLEI-India, were honored with the title of CHA Emeritus. The Emeritus honor is presented to select individuals who hold the designation of Certified Hotel Administrator (CHA®) after a career of distinguished contributions.

AHLEI presented four Lamp of Knowledge Awards this year. These awards are given to individuals who demonstrate extraordinary commitment to advancing the quality of professionalism and education in the hospitality industry. This year's honorees are:

  • Outstanding Educator (International): Dr. Phillip Brown, CHE, Sandals Corporate University, Jamaica.
  • Outstanding Educator (U.S.): Dr. Samer Hassan, CHE, Johnson & Wales University, North Miami, Florida.
  • Outstanding Educator (High School): Eric Chong, CHE, Simon Sanchez High School, Guam.
  • Outstanding Student (Distance Learning): Marion Green, general manager, Navy Gateway Inns & Suites, Marysville, Washington.

NOTE: Individual releases on each of the individuals named above are available in our online newsroom.

About the American Hotel & Lodging Educational Institute (AHLEI)

Established in 1953 as the nonprofit education and training arm of the American Hotel & Lodging Association (AH&LA), AHLEI's mission is to continue being the preferred provider to the lodging industry, hospitality schools, and related hospitality industries by developing and providing quality resources to educate, develop, and certify hospitality professionals worldwide.

Media Contact:
Elizabeth Johnson
Senior Public Relations & Marketing Manager
ejohnson@ahla.com
517-318-2359

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.