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91st Annual Hotel Ezra Cornell

Cornell event to showcase students' entrepreneurial work, hospitality experience

Mar 15, 2016

ITHACA, NY - The 91st Annual Hotel Ezra Cornell (HEC 91) at the Cornell School of Hotel Administration (SHA) will highlight the professional work of the student body through a student restaurant concept lunch, an entrepreneurial student showcase, and a special presentation about the Bay Club Company's unique internship program that targets SHA students.

• On March 19, 2016, from 12:15 to 1:30 p.m. in the Statler Auditorium foyer, conference guests will experience a student-developed restaurant project come to life as the HEC culinary department teams up with a group of four SHA seniors to adapt its pan-Latin-influenced concept "Tia Mia" for a realistic operational setting.

• On March 19, from 4:00 to 5:00 p.m. in the Taylor/Rowe Room of the Statler Hotel's Taverna Banfi restaurant, student entrepreneurs representing seven of SHA's most innovative and promising startups will present their visions and business models in an interactive showcase.

• On March 19, from 1:30 to 2:00 p.m. in the Statler Amphitheatre, Victor Woo (executive vice president, the Bay Club Company) will discuss how this growing active lifestyle and hospitality company has managed a successful internship program that mutually benefits both the firm and the dozens of SHA students it hires.

"Tia Mia" Restaurant Concept Lunch

"Tia Mia" is a restaurant concept that was developed by SHA seniors Megan Trillo, Bonnie Fine, Kathryn Sabol, and Stephanie Hsu in HADM 4510 - Restaurant Development. With the help of HEC, this team will see its idea come to life as guests enjoy their take on pan-Latin cuisine during lunch on Saturday, March 19. To prepare the idea for a real-world operational setting, the group worked with HEC to host a practice pop-up event in February for faculty, staff, and students.

Tia Mia was designed to be a casual restaurant, bar, and lounge, catering to the rising population of young professionals working in and around Long Island City, New York. The restaurant would focus on lunch, happy hour, and dinner during the week with a particularly strong focus on dinner during the weekends to target these key demographic groups. Serving pan-Latin cuisine, the concept centers on the idea of authentic food and flavors with a modern twist.

Entrepreneurial Student Showcase

Since its founding, the School of Hotel Administration has been the birthplace of some of the hospitality world's most exciting entrepreneurial concepts. HEC 91 is proud to feature seven of SHA students' most promising startups in this showcase. These companies take on diverse industries ranging from dining to travel planning, and navigation to hotel operations.

The companies featured in this showcase include Maidbot (presented by Micah Green '17, CEO and co-founder), Dos Amigos Tacos (presented by David Farahi '16 and Jorge Bouras '17, co-owners), Yorango (presented by Adam Kirsch, CEO), Navo (presented by Andrew Proskikhin '17, iOS developer), MilesAhead (presented by Rob Karp '19, president), Cayuga Crunch (presented by Alex Stauch '18, founder), and Dumpling House (presented by Arvin Jiang '18).

Bay Club Internship Program Presentation

Founded in San Francisco, the Bay Club Company (TBCC) is leading the charge in the creation of modernized country club membership, while transitioning from a fitness focus into a true hospitality enterprise. In 2014, the thriving company set out to launch its first internship program with one thought in mind: Develop Bay Club Happy interns.

The TBCC team, led by president and CEO Matthew Stevens, wanted to craft a program unlike any other—one that would provide a unique experience for the country's top hospitality students and combine meaningful work and career development with competitive pay, perks, and bonuses to help them understand and explore the brand and want to return for a full-time opportunity upon graduation.

Summer interns receive firsthand experience working at the clubs on specific projects, such as creating operational guidelines, analyzing retention data, and doing comparison analyses of operational software options. Additionally, the interns work together on a large-scale project that helps the company evolve its brand. Victor Woo will discuss how they have managed to create a successful program that provides both long-lasting benefits to the company and a memorable learning experience for the students.

Cornell event to showcase students' entrepreneurial work, hospitality experience

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