Stockton HTMS faculty and students met the challenge.

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Two ways Stockton HTMS faculty and students met the challenge of teaching and learning amid the pandemic head-on.
by Noel Criscione-Naylor, associate professor of Hospitality & Tourism Management Studies

Ready to try a new recipe? HTMS 2110 Food & Beverage has plenty to keep you occupied.

Kelly Hyland, student. Orange Cranberry Roasted Cornish Hen

Featured Student: Kelly Hyland. Orange Cranberry Roasted Cornish Hen

The COVID-19 pandemic has created a ripple effect on many of the common experiences we are all accustomed to. This has included the ways in which we dine, engage, and even learn. This semester, many faculty members have had to identify alternative methods to reach students, in a fun and engaging way in the new life of Zoom class meetings. Furthermore, it has become more difficult to find ways to support and encourage others in this time of need. The Hospitality, Tourism and Event Management program and the industry in which students and alumni serve has been particularly impacted. Nevertheless, our industry remains positive and so do our future alumni. As a creative twist to learn food and beverage fundamentals, Noel Criscione-Naylor and students of HTMS 2110 wanted to provide our Stockton family and community with some dining ideas! As part of a semester-long project, students created unique dining concepts, researched recipes, learned to cost those recipes, and showed off their culinary skills with their very own DIY videos. Items range from appetizers, soups, salads, proteins, desserts and even custom cocktails.

The course project is available here. Bon Appetit!


One EVENT at a Time

Shahil Patel

Featured Student: Shahil Patel: “An event includes a trigger and an action. The trigger is how you interact with your prototype, like tinkering over an element. The action is the result you’d like to happen after the trigger, like changing how an element looks.”

Stockton University is one of four universities in the United States to offer the Event Design Collective (EDC) Young Professional (YP) Certificate in Event Design with two, soon to be three, certified Event Design faculty, a requirement to offer the credential. The HTMS 3229 Event Design course launched in Spring 2020 with Noel Criscione-Naylor. The first run of the course was impacted by the COVID-19 pandemic, but the course finished strong with 34 students that earned their credential, along with eight continuing education clock hours in domain G: Meeting & Event Design as defined by the Events Industry Council EIC. In the midst of a virtual semester, the Fall 2020 version of the course has not let a pandemic get in the way of designing events in a new world.

This semester, 20 students have tirelessly worked to earn their credential using the #eventcanvas, a strategic management template and visual platform for developing new events and critiquing existing events and conference models. Specifically, students have developed prototypes for a virtual community, industry, and HTMS recruitment event. Students showcase their work describing their event’s value proposition, how the event will directly influence participant behavior post-participation and focused on critical elements that are needed to support a total hospitality experience. This included how the event will assist all stakeholders in achieving the desired jobs or contributions, resolving event challenges, establishing contingency planning solutions, and how focusing on the total hospitality experience creates gains within a set framework of commitment and expected returns. Students' final projects are available here. Criscione-Naylor has already rallied students in the HTMS recruitment group to bring their event to life in Spring 2021!