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Hospitality Experience
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2013 Annual Symposium

2013 Small Logo23rd Annual USF Hospitality Industry Symposium

Changes in the World of Hospitality Management:

— a view from the Hilltop


8:00AM - 12:00PM Registration

Symposium Program PDF>>


Event Management Team

Our Sponsors
Morning Session  *
8:30AM

Welcome
Joseph Curran, Hotel Nikko San Francisco

8:30AM-10:00AM Company Elevator Pitch Session *
This year, for the first time, we are adding a new element to our Annual Hospitality Industry Symposium, the “Company Elevator Pitch” session.   At this session, companies will get the opportunity to give a 10-minute elevator pitch on their company to USF Hospitality Management freshmen, sophomores, juniors and seniors.

*Limited to those companies purchasing sponsorship packages. 
Symposium Agenda
10:00AM-10:15AM

Coffee Break                                                                                                         
Sponsored by Hartmann Studios

10:15AM-10:30AM Welcome and Introduction to the Symposium
David Jones, Ph.D., Administrative Director, University of San Francisco
10:30AM-12:00PM Panel Discussion: The Way We Eat: Implications for the Food and Beverage Industry
Sponsored by BiRite Foodservice Distributors

How is the way we eat going to affect our restaurants, hotels and commercial foodservice operations into the future?  Our distinguished panel of industry experts and academic leaders in the field will explore questions related to how we address obesity, where is what we are eating coming from, and what we might do with children’s menus. The discussion with be moderated by Marc Halprin, COO and Principal of CCD Innovation, a company that specializes in identifying food trends.

Moderator:
Marc Halperin, COO/Principal, CCD Innovation

Panelists:
Barbara Sattler, RN, DrPH, FAAN, owner, Russian River Vineyards and Corks Restaurant
Jean-Marc Fullsack, Executive Chef Instructor, University of San Francisco
Jean-Michel Offe, Vice President, Food & Beverage, Fairmont Hotels & Resorts
Deanne Brandstetter, Vice President, Health and Nutrition, Compass Group
Tom Worthington, Owner, Monterey Fish Market
12:00PM-2:00PM Lunch and Keynote:
The Rise of the Sharing Economy: How is it expanding the Global Hospitality Industry?

Sponsored by University of San Francisco, School of Management and PSAV Presentation Services

It’s one of the hottest topics in the business world today! TIME names collaborative consumption (sharing economy) as one of the “10 ideas that will change the world”.  Brian Chesky was recently featured on the cover of FORBES and THE ECONOMIST cover story from March 9-15 which was devoted to “The sharing economy”.  Rachel Botsman is one of the foremost authorities on the topic having written and spoken about it all over the world.  Brian will be with us here and Rachel will join us via videoconference from Sydney.  Together we’ll explore how it will affect the hospitality industry in the long-term.  Dr. David L. Jones, our Administrative Director, will moderate the discussion.

Keynote Speakers:
Brian Chesky, Co-founder and CEO, Airbnb
Rachel Botsman, Author of What's Mine Is Yours
Keynote Speakers- The Rise of the Sharing Economy: How is it Expanding the Global Hospitality Industry?
Brian Chesky Brian Chesky, Co-founder and CEO, Airbnb
Brian drives Airbnb's vision, strategy and growth. Always pushing the status quo, Brian aims to disrupt the industry with ideas that change the way people live. He is committed to assembling a passionate, top tier team to deliver on this promise. Before Airbnb, Brian ran an industrial design shop in Los Angeles, and holds a Bachelor of Fine Arts in industrial design from the Rhode Island School of Design.

Watch the Keynote Address.
Rachel Botsman Rachel Botsman, Author of What's Mine Is Yours
Rachel Botsman is a global thought leader on the power of collaboration and sharing through network technologies to transform the way we live, work and consume. She has inspired a new consumer economy with her influential book What’s Mine is Yours: How Collaborative Consumption Is Changing The Way We Live. TIME Magazine recently called Collaborative Consumption one of the “10 Ideas That Will Change the World”. Her passion is joining dots across disciplines to make sense of big social and business shifts just before they come into focus.

Her writings that focus on the intersection of technology and human behavior have been featured in The Economist, Harvard Business Review, CNN, New York Times, The Guardian, and Fast Company. Rachel has a monthly future tech trends column in the Australian Financial Review and is a contributing editor to WIRED magazine. Rachel was recently named by Monocle as one of the top 20 speakers in the world to have at your conference. She has presented at high profile events including The Clinton Global Initiative, TED, HP, Google, and No.10 Downing Street.

Rachel was a founding partner in the Collaborative Fund, an early stage investor in disruptive ventures and a former director at President Clinton’s Foundation. She is currently the founder of Collaborative Lab, the leading source of expertise for businesses and governments that want to embrace the collaborative economy. She received her BFA (Honors) from the University of Oxford, and undertook her postgraduate studies at Harvard University. Her work has taken her to every continent, except Antarctica. To view her work please visit www.rachelbotsman.com and www.collaborativeconsumption.co.

Panel Discussion: The Way We Eat: Implications for the Food and Beverage Industry

Moderator

Marc Halperin Marc Halperin, COO/Principal, CCD Innovation
A classically trained chef who earned his Grand Diplôme d'Études Culinaires at Paris's prestigious Ecole de Cuisine La Varenne, COO Marc Halperin brings considerable gastronomic expertise and more than two decades of restaurant-consulting and teaching experience to the client table.

"We at CCD Innovation want to get to the heart of what makes consumers passionate about particular tastes, textures, preparations and presentations," Halperin says. "Working with our 80-plus-member Chefs' Council®, we can identify promising culinary trends early on in their lifecycle. Then, we isolate the elements that can form the basis for exciting new products and help clients bring those products to market quickly."

Prior to co-founding CCD Innovation, Halperin's culinary tenure included stints in such celebrated kitchens as those of Taillevent and Maxim's in Paris, Chez Panisse in Berkeley, California, and the Deer Valley Ski Resort in Park City, Utah, where he served as head pastry chef during the resort's inaugural season. Later, he was a chef instructor at Le Cordon Rouge cooking school in Sausalito, California, and at the California Culinary Academy. He is a professional member of the Research Chefs Association and a member of the San Francisco Professional Food Society.

Halperin holds a Bachelor's degree in biology from Reed College in Portland, Oregon, and a Master's in music performance from Boston University.

Panelists

Barbara Sattler Barbara Sattler, RN, DrPH, FAAN, Professor, MPH Program USF School of Nursing and Health Professions
Dr. Sattler is a Professor in the Public Health Program at the University of San Francisco. She recently retired after 23 years at the University of Maryland where she directed a Center that addressed the environment’s impact on human health.   She has been particularly active in shifting food practices in the health care sector – bringing Farmers’ Markets to hospital grounds and helping urban hospitals to source seasonal, locally and sustainably-grown food for their patients and staff. Supported by a USDA grant, she also helped to decrease sugar sweetened beverage consumption in health care settings. Her Center established the Maryland Sustainable Foods Council that was made up of food directors from hospitals and school districts, chefs from the hospitality industry, and members of the farm community. Sattler has served on the Institute of Medicine committees regarding environmental health information and has been a member of the EPA Federal Advisory Council for Children’s Health Protection.   She has a Doctorate in Public Health from the Johns Hopkins School of Public Health and is a Fellow in the American Academy of Nurses.   Equally important, she and her husband, Chris O’Neill, own Corks Restaurant – a fine dining establishment on the grounds of their vineyard and winery, the Russian River Vineyards.   Their Executive Chef, Todd Davies, also sources locally and they have a substantial organic kitchen garden that they have been expanding every year.
Jean-Marc Fullsack Jean-Marc Fullsack, Executive Chef Instructor, University of San Francisco
Jean-Marc Fullsack is currently serving as the Executive Chef and Instructor in the University of San Francisco Hospitality Industry Management Program. Jean-Marc began working with the USF Hospitality Program in 1997. Since then, he has assisted in the development and streamlining of the existing syllabus guidelines, recipe book, textbook, sanitation and safety procedures, uniform, and program software integration. Jean-Marc was born in France where he was trained in classical French cuisine. He graduated from the Hotel and Restaurant School in Strasbourg. His cooking experience includes first class restaurants, hotels, private clubs and food service management in the healthcare industry.

Jean-Marc was Instructor at the California Culinary Academy where he taught classes and operated a restaurant specializing in whole foods and healthy cuisine. Former President Bill Clinton has even recognized Jean-Marc's expertise in healthful cooking. He has been a Guest Chef at the White House and had the honor of making three presentations on low-fat cooking in the White House and prepared dinner for President Clinton. Jean-Marc was the first Guest Chef to instruct the chefs in the White House, Air Force One, Camp David, and The Navy Mess Hall on healthful and nutritious cooking. Jean-Marc also cooked for and worked with the food service staff of the House of Representative, the U.S. Senate, and the U.S. Navy. He received the Walter Reed Medal for Outstanding Performance for his work at Walter Reed medical Center. Jean Marc's expertise also brought him to the Preventive Medicine Research Institute (PMRI) to work with Dr. Dean Ornish. Jean-Marc contributed to Dr. Ornish's bestselling books "Eat More Weigh Less" and "Everyday Cooking with "Dr. Dean Ornish". As the Executive Chef for Lifestyle Advantage and The Dr. Dean Ornish Program for Reversing Heart Disease, Jean-Marc developed a wide variety of simple dishes for those committed to a low-fat whole foods nutrition plan. Over the course of his career Jean-Marc's recipes and health articles have been published over 35 times in renowned publications such as; The New York Times, Vogue and The Wall Street Journal. Jean-Marc has also presented hundreds of lectures. His most recent lecture on preventative nutrition and prostate cancer was presented at the Preventive Medicine Research Institute.
Jean Michel Offe Jean-Michel Offe, Vice President, Food & Beverage, Fairmont Hotels & Resorts
Jean Michel Offe brings over 25 years of hotel operations and corporate food & beverage experience within the hospitality industry. He has been Vice President, Food & Beverage for Fairmont Hotels & Resorts since November 2011. Prior to his current role, he held various positions including: Group Director Food & Beverage, Hotel Resident Manager, Executive Assistant Manager, Director of Food & Beverage and Executive Chef. Jean Michel most recently was with Shangri-Hotels & Resorts as Corporate Officer leading a key role in Food & Beverage for the brand expansion.   

Jean Michel’s current role, based in Hong Kong, continues to support international growth and further develops Fairmont’s HR infrastructure and global capability. 

Jean Michel has been a speaker in Food Safety Conference, Hotels & Restaurants Design, Social Responsibility Forum and participated at several Hospitality Industry Panels. 

In his personal time, Jean Michel enjoys running marathons and ultra-marathons and participated in the Gobi Desert March in China, a 250kms race.
Deanne Brandstetter Deanne Brandstetter, Vice President, Health and Nutrition, Compass Group, North America
Deanne Brandstetter, M.B.A., R.D. has over twenty five years of experience in the food and nutrition business. Deanne is a Registered Dietitian and holds a New York State license as a Certified Dietitian-Nutritionist. As Vice President of Nutrition & Wellness for Compass Group, North America, she leads a team that coordinates wellness programs for foodservice clients and develops innovative cross sector nutrition & wellness initiatives. She also directed the nutrition program for the 2002 Winter Olympic Games in Salt Lake City, Utah as part of the Compass Olympics Lead Management Team. Deanne’s marketing background and passion for great food has fueled her goal of creatively translating medical and nutrition science into innovative exciting food concepts for Compass Group customers.

She earned an American Culinary Federation Silver medal for Healthy Cuisine, has authored numerous articles for professional and trade journals, including a module of the ADA Labeling Certification Course, and has presented programs at the Society for Foodservice Management, the American Dietetic Association, Foodservice Director magazine Menu Directions, Field to Plate-France, the National Restaurant Association and the CIA Greystone World of Healthy Flavors conferences. Deanne is a member of the ADA Task Force on Menu Labeling, IFIC Board of Directors and Executive Board, NRA Nutrition Executive Study Group, the Norwalk Community College Advisory Board, co-chair of the CIA Healthy Menu R&D Collaborative and participated in the FDA/ Keystone Forum on Away-From-Home Foods: Opportunities for Preventing Weight Gain and Obesity. ;
Tom Worthington Tom Worthington, Owner, Monterey Fish Market
Tom Worthington is a partner in Monterey Fish Market, a leading wholesaler – retailer of sustainable seafood focusing on small boat artisanal fishers from around the United States. Established in 1978, Monterey Fish has supplied some of the countries top restaurants and companies such as Chez Panisse, Google Inc. and the Monterey Bay Aquarium. 

In 2006 at San Francisco’s Slow Food Nation, Tom was the curator at the seafood pavilion in the great hall of taste. The focus of the pavilion was on local ecosystems and the fishers who exemplify best fishing practices. A component of the three-day event was to demonstrate the culinary diversity of the city chefs. They were challenged to cook a variation for 30 different tastes using squid, sardines, and albacore. 

Throughout Tom’s career he has worked with environmental and governmental groups to help strengthen and protect local fisheries and the ecosystems that afford us some of the most productive and protected fisheries in the nation. For his work he was awarded with an environmental hero award from NOAA. 

Tom’s culinary career began by working with such noted chefs as Ken Hom and Diana Kennedy. Through his extensive travels to Mexico, Tom has gained a profound knowledge of the country’s culinary cuisines and the techniques that drive it. As a member of the culinary team at the Center for Culinary Development, Tom has worked with many of the world’s largest food corporations developing new flavors based on the authentic flavors of Mexico.