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“ Engaging Community Partners in the Hospitality Industry: Next Generation Community Collaboration”

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Presentation on theme: "“ Engaging Community Partners in the Hospitality Industry: Next Generation Community Collaboration”"— Presentation transcript:

1 “ Engaging Community Partners in the Hospitality Industry: Next Generation Community Collaboration”

2 Presented by Bill Blair, Dean Occupational Education and Workforce Development Beth Pratt, Director NVCSBDC and NVC Hospitality Institute Charlie Monahan, Project Coordinator NVC Hospitality Institute

3 Growing a Program The NEED! The Resources The Challenges –Timing –Capacity – College buy-in –Partners wants The Delivery Sustainability

4 NVC Hospitality Programs Brief History Pre 2000- Wine Technology Program and Culinary Arts Program 2003 Customer Service Academy (BACC mini-grant) 2002-4 Restaurant Symposiums (co-sponsored with Chambers) 2004-5 Hospitality Symposium (2 mini-grants) 2006-2008 SB70 and JDIF Hospitality Grant

5 SB-70 Economic Development and Career Technical Education Pathways Initiative Grant Job Development Incentive Training Fund Napa Valley College Hospitality and Tourism Management Program Napa Valley College Hospitality Institute = = Birth of Twin Programs

6 Key Collaborators Vintners- Trade Organizations Workforce Investment Board ROP Convention and Visitors Bureau Job Connection Industry Leaders EDC/ Chambers Napa Valley College Staff & Instructors, Administration Santa Rosa JC Definition of Collaboration 1. 1. act of working jointly; "they worked either in collaboration or independently" 2. 2. act of cooperating traitorously with an enemy that is occupying your country

7 How we organize our Hospitality Team Internal External Engaging the Players- Business Management Faculty Wine Technology Faculty Lead Administration, NVC Foundation Chambers of Commerce ROP WIB NV Vintners EDC

8 M.L. Oxford, Director - Napa County Regional Occupational Center George Goeggel - Auberge Resorts Greg Cole, Owner - Cole’s Chop House - Celadon Charles Henning, Managing Director - The Culinary Institute of America at Greystone Marina Kreager, Director Human Resources - COPIA Reynaldo Zertuche, General Manager - Embassy Suites Napa Jason Ghiselin, Executive Director - Hospitality de los Carneros Patricia Smith, Food & Beverage Manager - Napa Valley Marriott Alain Negueloua, General Manager - Meadowood Napa Valley Melissa Teaff, Owner - Melissa Teaff Catering Hospitality and Tourism Advisory Board

9 Kate King, President & CEO- Napa Chamber of Commerce Arvin Chaudhary, Chair - Napa County Workforce Investment Board Dorothy Lind-Salmon, Napa Valley Economic Development Corp. Beth Carmichael, Executive Director - Napa Valley Conference and Visitors Bureau Linda Reiff, Executive Director - Napa Valley Vintners Joseph Salerno, Owner - Piccolino’s Italian Café Stephanie Thompson, Director, Occupational Education & Services- Santa Rosa Junior College Linda Ozores, Director Human Resources- Silverado Resort Patrick Burke, President - Silverado Trail Wineries Association Barbara Nemko, Superintendent- Napa County Office of Education Hospitality and Tourism Advisory Board

10 Collaboration =Logo Soup

11 The Recipe Internal Team Communication Flexibility working with partners (especially WIB) Support from Fiscal Office, NVC Foundation, President Sharing Being “the catalyst” and not always “the STAR”

12 The Benefits to Solid Hospitality Management Program Engaging the Workforce Leaders in Wine and Hospitality Providing Interns and employees Recognition in the Community Building Capacity in our SBDC, Contract Education and Business Training Programs Addressing the Industry Needs – We are now at the Table!

13 A Few Measurable Outcomes Launched NVC Hospitality Management Program- AA Brought the NVC CSA Program to the Wine Industry Increased NVC Contract Education through Hospitality Programs by over 35% Increased small business counseling to Hospitality and Wine related businesses by 35% Over 300 Hospitality Professionals trained at the Wine Country Hospitality Symposium Developed new curriculum and new trainings (TIPS) to meet workforce needs And…

14 Outcomes:

15 Hospitality Institute Series of Workshops  Food and Beverage Cost Control  Hospitality Marketing  Recruiting, Hiring and Retaining Employees  HR Best Practices – Job Descriptions, Policy Manuals and Evaluations  Restaurant Start-Up Roundtable

16 Customer Service Academy Continued training at the SBDC site as well as on site for businesses. This quarter we held 3 trainings at our site with a total of 52 participants. We also trained 140 managers and employees on site at the Business’ location. CSA Trainer Bill Cremen

17 Individual Counseling We also directly advised Business owners in over 101 individual sessions and delivered more than 160 hours of business counseling. And…

18 Hospitality & Tourism Management Program Launched Credit Program Developed New Curriculum Provided Career Opportunities Engaged the Hospitality Leaders Worked with local ROPs Worked Closely with Hospitality Institute Partnered with SRJC with Hospitality Careers


20 BUSI 298A Introduction to Hospitality Management (3 units) BUSI 298B Principles of Hotel AdministrationBUSI 298A Introduction to Hospitality Management BUSI 298B Principles of Hotel Administration (3 units) BUSI 251 Marketing - Hospitality & Tourism Focus (3 units) BUSI 298D Hospitality Law (3 units) BUSI 251 Marketing - Hospitality & Tourism Focus Food, Beverage and Restaurant Management course which will be available in Summer, 2008 (3 units) Hospitality & Tourism Management Program

21 Outcomes OUTCOMESPartnership with SRJC Culinary Arts Program connects hospitality students and employers in the North Bay Region….. _______

22 Innovative Programs TiPs Training Hospitality Symposium SRJC and NVC Hospitality Website Napa Valley Rocks- Annual Training to Hospitality Workforce Thrive and Survive to ROP

23 May 30th Hospitality Career Faire We worked with the Napa Job Connection to present the Faire. Job Connection coordinated the event Held at Napa Valley College’s Glade 30 Hospitality Businesses Participated Over 75 Potential Applicants Attended This Year May 7 th at NVC

24 Two Days of Napa Valley ROCKS August 27 th and 28th Collaborated with the Napa Valley Vintners NV Conference and Visitors Bureau & NVC Hospitality and Tourism Program Over 170 Participants Trained in 7 Different Sections

25 Innovative Programs TiPS Training Training for Intervention Procedures Instead of taking chances, take TiPS training! TiPS trains servers, sellers, and consumers of alcohol how to prevent intoxication, drunk driving, and underage drinking.

26 Wine Country Hospitality Symposium April 3, 2007 & March 25, 2008

27 Rx For Business SMALL BUSINESS CHECKUP To qualify for the program, a business must be located in Napa County, be at least one year old, and have recent financial statements and a business plan. If your business meets these qualifications the Annual Rx is offered at NO CHARGE (paid for by Napa County Workforce Investment Board). Under the Rx program, a consultant with the Small Business Development Center will conduct an intensive review of the Business in the following areas:  Financial health/profitability  Marketing  Operations and quality control  Human Resources  Product cost of goods  On-site interviews  Administrative / organizational  Operations/Customer Service

28 Thrive and Survive Video We also finished the video to support this program What Does it Take To Thrive and Survive in the Workplace? A big thanks to Filmmaker James Forbes of Bearshead Productions

29 Outcomes OUTCOMES _______

30 Lessons Learned New ways to effectively work with partners Expectations when working with WIB Integrating on-off campus training, credit-non- credit College leaders can be the catalyst! Continued Community Support critical The importance of Cheerleaders! Clarity about what is important to all stakeholders throughout the program Seeking solutions Keep in time with the budgets!

31 Next steps Continued CCRM “Community Customer Relationship Management” Playing the role of “catalyst” Seeking not so apparent partners Integrating more cross-functional capacity Spanish for Hospitality, green hospitality, entrepreneurial, youth hospitality

32 Thank You. Please come visit us in beautiful Napa Valley. We’ll share our wine and our experience and even some of our training programs. Beth Bill Charlie Monahan

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