Hospitality, tourism prepares for annual fundraiser

Oregon’s bustling hospital and tourism industry is a key contributor to the state’s economic health and future sustainability, current measures show.

For students who want to dive into the expansive career possibilities the industry offers, Mt. Hood has a Hospitality and Tourism Management program that includes five areas of study. They are: hotel/restaurant management, culinary/catering management, meetings and special events management, recreational and leisure management, and travel management.

“What makes it unique is that it’s not just one industry. It’s not like the automobile industry, where we make autos,” said Court Carrier, veteran Hospitality and Tourism Management program coordinator and instructor at MHCC.

The industry is “comprised of a lot of different pieces that all come together” to support the larger business of tourism and lodging, Carrier said. “Anything you need when you go on a trip away from home, that is what the industry is about.”

Students receive two years of training at Mt. Hood. They gain experience and can plan to transfer with a hospitality major to a four-year university such as Portland State.

A bachelor’s degree is required today for many hospitality and tourism jobs. Carrier said the industry is, on the whole, the largest employer in Oregon.

He also said the Portland area is ranked as the No. 3 city in the nation for its food scene. Portland offers the largest number of micro-breweries, and Oregon is ranked the no. 3 state for wine production, he said. Portland also has the largest number of food carts.

These all feed a high demand for trained culinary arts workers.

In sum, the hospitality industry addresses situations anyone might encounter while traveling: How to get to a desired destination, what hotel to stay in, what to eat, what medicines are needed in case of illness, passport and visa regulations, finding the best attractions, and so on.

“In our industry, every day is different. You’re always meeting new people. They come from all over the world,” Carrier said.

“There’s always things that come up that push you to do a better job and to push you to excel and take care of people while they are away from home, whether it’s for a business or a pleasure trip,” he said.

“You know, I’ve never been bored in this industry. Ever.”

 

 

 Annual Gala Dinner and Silent Auction

 

The Mt. Hood program matches hands-on experience and practical knowledge with academic insight. Students in Carrier’s Hospitality and Tourism classes work year long to plan a fine dining experience known as the Gala Dinner and Silent Auction.

This year, the 23rd Annual Gala Dinner and Silent Auction, themed “Far East meets Northwest,” will take place Feb. 22 at the University Place Hotel in downtown Portland.

The auction and wine reception begins at 5:30 p.m., while the dinner service begins at 6:30 p.m. The price is $70 per person, with options for an overnight package at the hotel.

For 2014, the program’s Catering, Restaurant and Food Service Management class has invited executive chefs Caprial and John Pence. The Pences are known for their exquisite restaurants and cooking schools. Caprial Pence has been honored with a James Beard award and both have been nationally recognized for their “farm-to-table” style of cooking, according to the brochure produced by the MHCC marketing students.

The planning process of the Annual Gala Dinner and Auction is very structured. During each spring term, the Catering, Restaurant and Food Service Management class recruits a renowned local chef and plans the location, date and menu for the big event. In the fall term, second-year marketing students put together the brochures, sell tickets and market the celebration. First-year students learn how to plan by helping introduce ideas via committee. During the winter term, the meeting and convention management class finalizes the details, and those students actually conduct the event.

Students acquire different donated items from local hospitality and tourism businesses and auction them to attendees, in turn boosting the MHCC program.

“This event helps raise funds for scholarships and other resources that aids us in achieving our track record of excellence while preparing students for careers in the industry, “ said Kelly Sorter, Gala executive committee chairman.

Proceeds also go toward students’ annual field trip, which alternates between in-state and out-of-state trips every year. This year, program students will travel to Disneyland and will tour the convention center in Anaheim, Calif.

Besides the coursework, there is a Hospitality and Tourism Club at MHCC for students wishing to get more involved in the industry. The club hosts guest speakers each week and it plans movies and buffets. Members are encouraged to volunteer at local social events and for community service projects. Last Christmas, Hospitality and Tourism raised funds a local adoption foundation and provided food boxes for the families.

To inquire about or make a reservation for the Gala and Auction, those persons interested should call the Hospitality and Tourism Gala Dinner Reservation line at 503-491-7698 or email [email protected]. To ensure availability, they should act at least two weeks before the event.

For overnight hotel packages, ($89 per room) contact the Reservations Department, at 503-221-0140. The University Place Hotel is at 310 S.W. Lincoln St. in Portland.