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The hotel was purchased in 2001.
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But they re-opened in 2003, so there were a couple of years
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of renovation--
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The camp week was designed to immerse
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these rising high school seniors into a one-week condensed
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four-year program, and also to get
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them engaged in the hospitality industry as a profession
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and career.
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It's a $3.5 trillion industry.
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It's probably one of the largest in the world.
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No matter what you do, where you go,
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you're going to be involved in hospitality.
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I really want to work in the hotel industry.
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I could never picture myself like in an office sitting
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all day.
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It's nice to meet new people, and like
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get a preview of what college is going to be like.
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Ultimately, to be a manager you have to know how all processes
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work effectively.
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They had lectures on social media marketing.
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They had lectures on event planning and marketing.
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They had lectures on lodging operations.
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But again, then they have to go visit all these places
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and experience it.
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--start working our way down and check out the spa--
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We took a trip to the Wentworth by the Sea, a high-end Marriott
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property in Newcastle, Hampshire.
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And they toured the different pieces and parts
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of the property to get a working understanding of what it's
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like to run a four-star property.
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This is kind of, you know, more historic.
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But the rooms are definitely modern.
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We went to another property that was called the Portsmouth
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Hotel.
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It's more of a 30-room moderate to upscale inn.
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And so the students got to see two different ways of serving
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the lodging and resort industry.
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You can all come up here and pick a blueberry or two.
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Part again of this week immersion into our program,
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we went to Tuckaway Farm, because we
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wanted them to understand this concept of where the food comes
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from, what the work and effort is from a farmer.
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And so they got that opportunity to create a meal
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around stuff they actually either pulled out of the ground
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right then and there or they could have actually said,
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I touched and felt that when I was there.
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Now I see how it comes to me.
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Once again, you can kind feel.
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You don't want them overdone.
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The concept behind cooking at what you eat really
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wasn't to teach them culinary skills.
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We're not a culinary program.
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I'll be the first to admit to that.
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We're just another form of a business program,
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except our focus and emphasis is on hospitality industry.
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For us, we recognize again that concept of team building.
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And so we wanted to make sure that using this cooking what
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you eat was not about the culinary skills,
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but about their learning to work in teams, to start this again
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team concept that we wanted to demonstrate to them,
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that in this industry working in teams and working together
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is critical for their success.
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It's been a really fun experience.
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I know I've heard like a lot of kids say that they don't cook
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and that they were nervous.
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So it's like skills that we didn't
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have before that we're going to take with us.
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We had a generous donation that helped
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us fund this tuition-free for these students for the next two
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years.
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I think this opportunity is incredible.
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And I cannot even believe my luck that that happened.
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I was like really excited to come here,
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because I knew there was people that wanted me here.
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I didn't just want to come here, you know?
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It's a big confidence boost.
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I'll be honest.
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I'm like more sure now that it's something
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that I would want to do and that UNH is somewhere
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that I would want to come.