Funding provided through two gifts to the West Virginia University College of Business and Economics will pay for six student interns to participate in a cross-campus collaboration to promote hospitality management and nutrition.
The funding came in the form of gifts to the business school from the Doug and Pam Van Scoy Hospitality & Tourism Program Support Fund and the J. Michael Bodnar Hospitality & Tourism Program Support Fund. The interns include four undergraduate students and two graduate nutrition students who were selected for the paid, professional development opportunity. The hospitality management internships will take place at the Mountainlair location of Taziki’s Mediterranean Caf�, a restaurant donated to the business school by Van Scoy and Bodnar, both alumni.
“These internships will provide opportunities for the students to learn about business operations, Taziki’s and the restaurant’s food offerings,” said Frank Demarco, Hospitality and Tourism Program coordinator. “They’ll also get a chance to work with graduate nutrition students from the Davis College (of Agriculture, Natural Resources & Design) to promote a new breakfast menu from Taziki’s through a campus breakfast campaign, which will be a wonderful opportunity for them.”
“Interns will learn and apply hospitality and management principles, while developing leadership and marketing skills,” said Megan Govindan, director, Didactic Program in Dietetics at the Davis College. “In addition to understanding the ins and outs of hospitality, students will learn about the health benefits of the Mediterranean diet. This unique experience offers a fresh approach to professional development, as interns will not only understand the business but will also understand the value of the product they are promoting.”
The Mountainlair Taziki’s was donated by Van Scoy and Bodnar, principles in the ownership group that includes 25 restaurants in eight states. All net proceeds from the restaurant go to the Hospitality & Tourism Management program.
For further information on the WVU College of Business and Economics, please visit www.be.wvu.edu .
CONTACT: Patrick Gregg, College of Business and Economics
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