Norwalk Community College Hospitality Industry Advisory Board Members Sept. 2010 The Council meets once each semester in the fall and spring and provides advice, counsel and support to the program and its students. Major committees include membership, curriculum, career development and mentoring. 1. Anthony Amendola, Director of Sales and Marketing, Hilton Stamford Hotel (June 30, 2011) B.A. Villanova University (1987) 22 years experience in hospitality sales and catering 2. Joe Ancona, Owner, Ancona's Market (June 30, 2011) M.B.A. Carnegie Melon (1999) B.S. Architecture University of Pittsburgh (1982) Lifelong family supermarket experience as butcher, baker, chef and caterer 3. Richard Ogden Barbour, Culinary Arts Instructor, Brien McMahon High School (June 30, 2011) A.O.S. Culinary Institute of America (1978); B.A. Michigan State (1981); M.S. University of Bridgeport, pursuing Ed. D. at Argosy University 30 years experience in all phases of hospitality industry including management and consulting 4. Michael Beldotti Sr., Owner, Beldotti Bakery (June 30, 2012) M.B.A. University of Bridgeport (1984) 35 years in bakery business; 25 years as owner of a family business start up 5. Deanne Brandstetter, Vice President Nutrition and Wellness, Compass Group, North America, (June 30, 2012) B.S. Nutrition, Miami University; Dietetic Intern, Massachusetts General Hospital; M.B.A. Pace University 30 years clinical nutrition management; food service management; consulting foodservice executive management, nutrition and regulatory affairs 6. Margaret Dolan, Culinary Arts Instructor, Norwalk High School (June 30, 2012) B.A. Lewis and Clark College; M.A. St. Joseph College; A.S. Culinary Arts Johnson and Wales College 22 years including 10 years as chef and business owner; 12 years as high school culinary instructor 7. Carey Favreau, Executive Chef, Glen Arbor Golf Club (June 30, 2011) A.S. Culinary Institute of America (1987) 27 years in positions from steward to executive chef food for clubs, restaurants, corporate foodservice 8. Wendy Febbraio, Training Manager, Stew Leonards, (June 30, 2011) Norwalk High School 1979 28 years at Stew Leonards in variety of bookkeeping, operations and human resources positions 9. Jed Miles Gidaly, Director of Food and Beverage/Executive Chef, Stamford Marriott Hotel (June 30, 2012) American Culinary Federation Certified Executive Chef; James Beard Foundation Guest Chef 35 years in areas of food and beverage in hotels, restaurants and clubs including fine dining, banquets, wine tasting, financial procedures and purchasing 10. Aladin Glaoui, Director of Food and Beverage, Norwalk Doubletree Hotel (June 30, 2011)
B.S. Accounting (Home country Morocco), Hospitality Management, Central Connecticut University, Criminal Justice, Western Connecticut State University, Bartending, New York School of Mixology Experts; Hilton and Marriott certifications in standard operating procedures 14 years opening new hotels, establishing operating procedures for food and beverage operations 11. Dr. Michael F. Intrieri, Board Director, Patriot National Bank (June 30, 2011) B.A. Kings College (Pa), M.A. Fairfield University, Ed. D. Nova University 40 years high school instructor and guidance counselor; contact person in community and advocate for program and enhancing financial contributions 12. Mark LeMoult, Executive Chef, Field Club of Greenwich (June 30, 2011) A.O.S. Culinary Institute of America 31 years professional cooking in New York and Connecticut 13. Mike McNeill, General Manager & Vice President of Operations, Dolce Hotels & Resorts (June 30, 2012) B.S. Hotel and Resort Management California State University, Chico (1991) 20 years in all areas of hotel, resort and conference center operations and management 14. Dr. Juline Mills, Associate Professor/Hospitality and Tourism Coordinator, University of New Haven (June 30, 2012) M.S. Cognitive Sciences; M.S. Hospitality and Tourism, Ph.D. Hospitality and Tourism, Purdue University 25 years including five years in the hotel industry and 20 years teaching 15. Carl Saraceni, District Manager, Sodexo Health Care Services (June 30, 2012) B.S. Clinical Dietetics, Georgia College 31 years in health care services in charge of 750 employees in the Connecticut-New York area 16. Bob Speirs, Vice President Operations, Cosi Inc (June 30, 2012) B.S. Business Administration and Communications, Connecticut State University 25 years, responsible for 62 locations and $85 million; expertise in operations management, industry turnarounds and transforming high-potential staff into outstanding leaders 17. Anne Watkins, Owner, Kitchen Coop (June 30, 2011) B.A. Boston University (1992); M.P.H. Tulane University (1998); QFO/ServeSafe (2009) Four years in small business development including two years commercial kitchen requirements and licensing for specialty food production.
Hospitality Industry Advisory Council By-Laws Norwalk Community College March 21, 2011 revised April 7, 2011, ratified May 25, 2011 ARTICLE 1 NAME, PURPOSE, LOGO NAME The name of this organization shall be the Hospitality Industry Advisory Council for the Hospitality Management and Culinary Arts Program at Norwalk Community College, which shall be an unincorporated association. For brevity, the initials "HIAC" may be used on stationery and other published materials in lieu of or in conjunction with the full organizational name and may also be used in these By-laws. PURPOSE The Hospitality Management and Culinary Arts Program at Norwalk Community College is committed to excellence in teaching, training, learning and service in and for the hospitality industry. The objectives and purposes of HIAC are to: 1. Promote and improve the hospitality profession by education and development of the body of hospitality knowledge. 2. Advance and support high quality faculty, educational facilities, and undergraduate programs for the students enrolled in Hospitality Management and Culinary Arts degree and certificate programs. 3. Provide liaison between the hospitality industry and the Hospitality Management and Culinary Arts Program. 4. Develop and implement innovative programs which will benefit the Hospitality Management and Culinary Arts Program and the hospitality industry. 5. Through the active participation of the hospitality industry, the HIAC shall offer advice, counsel and provide vision for emerging trends and needs and career opportunities for Hospitality Management and Culinary Arts Program and its faculty and students. LOGO The logo for the HIAC and the description of the logo are attached as Exhibit A (to come). The logo was created by TBD ARTICLE 2 COUNCIL MEMBERS, MEMBER TERMS, MEETINGS MEMBERS and MEMBER TERMS The HIAC shall consist of individuals and corporations from the hospitality and food industries. Members are invited by the director of the Hospitality Management and Culinary Arts Program
and receive an appointment letter from the President of Norwalk Community College for one- or two-year terms that run from July 1-June 30. MEETINGS 1. The HIAC will meet at least twice a year on the NCC campus, once in the Fall and once in the Spring semesters. Dates for these meetings will be set well in advance by the Program Director with concurrence of the HIAC Chair. 2. Notice will be provided to all members at least 30 days before each meeting. ARTICLE 3 OFFICERS, VACANCIES, DUTIES OFFICERS The HIAC shall nominate and elect biennially a Chair and Vice Chair. The Program Director shall serve as secretary and administrator to the council. 1. The term of office for the Chair will be for two years. 2. The term of office for the Vice Chair will be two years and will automatically be in line for nomination to succeed the chair upon completion of the Chair s term of office, at which point another vice chair will be nominated from among the membership to stand election. 3. The outgoing Chair will not be eligible to serve as vice chair immediately for a period of one year following the completion of service as Chair. VACANCIES A vacancy in any office may be filled by the membership at any time and the officers so selected shall hold office for the unexpired portion of the term until a successor is elected. CHAIR DUTIES The Chair shall with the assistance of the Program Director and input from members will set the agenda for each meeting and preside at all meetings of the HIAC. The Chair shall be an ex-officio member of all subcommittees or task forces and see that officers and council members perform their respective duties in the best interests of the HIAC. VICE-CHAIR DUTIES The Vice Chair shall assist the Chair and act as the Chair in his/her absence or incapacity. When so acting, the Vice Chair shall have all the powers, duties responsibilities of the office of the Chair. ARTICLE 4 SUB-COMMITTEES The HIAC shall conduct some of its affairs and business through standing subcommittees. Such subcommittees will be designated by the Chair to carry out projects and other activities between regular meetings of the HIAC and provide regular reports on progress and activities at the regular HIAC meetings. The Chair will present the slate of subcommittees for the next calendar
year at the Fall meeting each year for approval by the council. The following standing subcommittees will be appointed each year: 1. Membership: The purposes of this subcommittee are to: a. Assist the director with the solicitation and promotion of membership in the HIAC. b. Develop and manage a HIAC awards program, providing appropriate recognition for students, faculty and HIAC individuals and corporations. 2. Curriculum: The purposes of this subcommittee are to: a. Provide continuous review of the program's curriculum b. Foster changes where needed to promote constant improvement. 3. Career Development: The purpose of this subcommittee is to support and assist students with their pursuit of jobs and careers in the hospitality industry. 4. Mentoring: The purpose of this subcommittee are to: a. Enhance the success of students in the transition from academic life to the hospitality industry workforce through one-on-one mentor-mentee relationships. b. Help students already in the industry capitalize on their education to enhance their career advancement. c. Provide industry professionals with opportunities to meet students who may be potential recruits for positions in their firms or associated affiliates including suppliers and customers. ARTICLE 5 QUORUM AND VOTING QUORUM 1. At HIAC Meetings: A quorum shall consist of at least a majority of HIAC members in good standing. 2. By Alternate Means: For the purpose of matters submitted to the HIAC by mail poll or ballot or other electronic communication method, the receipt of response thereto from not less than a majority responding to such means, as the case may be, shall decide any questions brought before it. VOTING At each meeting of the HIAC, each member in good standing shall have one vote. The affirmative vote of a majority of the HIAC members present at a meeting at which there was a quorum shall decide any question before it. Voting may be by written proxy or by means of conference telephone, telefax machine or similar electronic communications.
ARTICLE 6 RATIFICATION AND AMENDMENT OF BY-LAWS These bylaws will be offered for ratification at the April 7, 2011 meeting of HIAC. Upon thirty (30) days written notice stating the proposed changes, modifications or amendments, the Bylaws may be amended, altered or repealed by majority vote of the council at any meeting of the council or by poll by telephone, fax or email. ARTICLE 7 OFFICES, RECORDS, EMBLEM OFFICES The principal office of the organization shall be located in the offices of the Hospitality Management and Culinary Arts Program at Norwalk Community College 188 Richards Avenue, Norwalk, CT 06854 RECORDS Any necessary records of business, transactions and affairs of the HIAC, a copy of these Bylaws and the record of the membership shall be maintained at the office of Hospitality Management and Culinary Arts Program at Norwalk Community College. EMBLEM The council may adopt an emblem for the HIAC. ARTICLE 8 STATUTORY ENTITY Norwalk Community College is the statutory entity under whose cognizance the HIAC operates.