Graduating seniors celebrate with Dean Don Pope-Davis, front right, and Chair Erik Porfeli, front center.
May 5-9 is In-Demand Jobs Week, an annual statewide celebration of the jobs, industries and skills that are in demand in Ohio. Ohio State News and the college’s news highlights students as they transition from graduation into the workforce.
Students in the college’s Hospitality Management program put their leadership skills to work by planning and putting on the annual Big Dish event every spring.
The upscale reception, recently held this year at The Stack at Municipal Light in downtown Columbus, draws about 200 attendees annually.
The planning committee was comprised of students in the college’s Hospitality Management event-planning course. From working with event sponsor Cameron Mitchell Restaurants, which manages the venue, to planning the menu to writing a script for the emcee, local broadcast personality Angela Pace, students coordinate every aspect of The Big Dish, said Clinical Assistant Professor Annemarie Turpin.
“These students have gained hands-on experience not only planning the event, but also leadership, communication, teamwork, logistics and more,” said Turpin, who is also director of the college’s Hospitality Management Advisory Board.
“The students have gone up a very steep learning curve. They’ve gone the extra mile throughout the semester, and I have no doubt they have learned a lot that they’ll carry with them.”
Coordinating the Big Dish helps the students put what they learn in the classroom into practice, said Dean Don Pope-Davis.
“They get to see all of the aspects of what it takes to put something like this on and bring to it what I would call a white-glove approach,” he said. “What does excellence look like? What does attention to detail look like?”
Graduating seniors describe their program’s benefits
Sophia Troutman, a graduating fourth-year hospitality management major, received the Student Leadership Award during the event.
Troutman said the theme of this year’s Big Dish, “Illuminating Brilliance: Powered by Champions, Driven by Opportunity,” represented the academic and professional development activities that the Hospitality Management program offers.
Troutman completed an internship last summer with NetJets, a Columbus company that serves as an industry partner to the program. She has been hired as a full-time project coordinator after graduation.
“I embraced every opportunity that came my way, saying yes, staying curious, showing gratitude while also passing on advice and support to those who wish to do the same,” she said of her time with the Hospitality Management program.
“My most transformative moments include holding a leadership position in the Hospitality Management (student) Association as a public relations officer, and then later accepting the nomination as president.”
Vinny Provenzano, a fourth-year hospitality management major who is also graduating in May, said participating in The Big Dish gave him valuable experience that he’ll apply in his career. He is already working in an administrative position with a national, family-owned pizza chain.
The Big Dish offers students an opportunity to meet industry representatives who can offer employment opportunities, Provenzano said.
“It’s an opportunity to meet so many people and network, get yourself out there a little bit, learn how to talk and socialize on a professional level,” he said. “We’ve learned what’s gone into event planning, all the steps and different areas that you have to conquer to make sure an event runs smoothly.”
Provenzano also said he has applied what he learned in his courses to supporting the growth of his employer's pizza chain.
Honoring a long-term hospitality faculty member
During The Big Dish, Professor Jay Kandampully received an award for his contributions to the Hospitality Management program and the guidance he provides to students.
Before becoming a professor and joining Ohio State, Kandampully began his career as a food service manager and sous chef. He worked in food services in places as diverse as India, Austria and Marco Island, Florida. He later held faculty positions in Alaska, Australia, New Zealand and the United Kingdom.
“He’s also been recently recognized as one of the top 2% of scientists in hospitality in the world,” said Erik Porfeli, chair of the college’s Department of Human Sciences. “He’s been a profound and highly impactful mentor and leader to numerous graduate students who have gone on to become faculty members themselves.”
