“I believe in education which gives me the knowledge to work wisely and trains my mind and my hands to work skillfully” -George Petrie (The Auburn Creed)

“I believe in the Human Touch which cultivates with my fellow men and mutual helpfulness which brings happiness to all”

Education is an important part of my future. Not only does it require us to learn about new ideas with others, but it requires us to gain experience from that learning. That is where the hardest part of education lies.

Hospitality Classes

  • Event Operations

    • We had the opportunity to learn about the main elements of an event and how to operate basic events. This includes anywhere to the type of decor to also breaking down how to produce a timeline of steps leading up to the main event.

  • Food and Beverage Management

    • I had the opportunity to learn about managing a food and beverage operation from a leader or managers perspective. Some of the main topics I had learned about were related to Marketing, Menu Engineering, and Nutrition. Additionally, as a lab component, I got to work shifts with in 1856 Culinary Residence Teaching Restaurant. This Restaurant was built with the sole purpose of helping the next generation of Hospitality Managers. I would work rotations through both the Front of House; Server, Wine (Under Master Sommelier Thomas Price), and Floor Manager; and Back of House; Kitchen and Expeditor. As part of the Culinary Residence Auburn University would bring in a chef from the South to leave their mark on Auburn and the restaurant. I worked shifts under two Chef in Residences, Chef Tyler Lynne and Chef Ford Fry.

  • Hospitality Information Technology

    • I had the opportunity to learn about the many forms of technology that build the Hospitality Industry. We learned about technologies used in the Events, Hotel, and Restaurant Industry. In events we use technologies such as Social Tables. In the Hotel Industry we use technologies such as Property Management System (PMS) or an Energy Management System (EMS). In the Restaurant Industry we use a Point of Sales (POS) as well as an inventory management system. All of these work together to better the Hospitality Industry and the operations that take place within it.

  • Hospitality Finance

    • In this class we learned about how to work with Financial Statements throughout a hospitality establishment. We looked and Profit and Loss Statements as well as Income Statements and Balance Sheets. Not only did we look at these but we worked with them in our hypothetical establishments to see how they all affect each other to see the financial health of our establishments.

Minors

  • Business

    • Marketing

      • In my marketing class I had the opportunity to learn about everything that goes into the proper execution of a marketing campaign. This could be anywhere from emails, advertisements, and social media. This is furthered by my certification in the HootSuite Platform and Social Media Marketing.

    • Finance

      • In my Finance Class I learned about how to properly read and interpret financial statements. We do this through the understanding of the financial health of an organization. Additionally understanding if an investment would be beneficial or hurtful to an organization.

    • Management

      • In my Management courses I learned how to manage a businesses greatest asset, People. We do this through understanding how different people need lead and the best way to work with them. Additionally how to properly brainstorm while allowing all ideas to be heard thus avoiding group think.

Study and Travel

International Quality of Life Awards (IQLA)

  • Limited to only 10 students from the College of Human Sciences this opportunity is highly competitive. Every year we honor a Laureate and Life Time Achievement Award winners, in 2023 Bob Woodruff and Walt and Ginger Woltosz respectively. The students who attend serve as ambassadors to Auburn University and the College of Human Sciences by going to the awards ceremony and helping with putting it on while also having the opportunity to be among the largest donors at Auburn University. During my preparation course I would attend both a Networking Workshop as well as an Etiquette Dinner. Additionally I presented on the Honored Laureate Bob Woodruff. 2023 was the 30th Anniversary of the Awards thus we attended in New York City visiting landmarks such as the New York Stock Exchange, the United Nations, and The Rainbow Room.

Joseph S. Bruno Auburn Abroad in Italy (JSB)

  • During the Spring 2024 Semester I studied abroad in the small town of Ariccia, Italy within the Castelli Romani. I gained a deeper understanding of Italian Culture beyond the large cities like Rome. I immersed myself in the rich Italian culture and traditions of food and history that is present throughout the many regions of Italy. I even learned some basic Italian to communicate with the locals during my daily life. One of the most meaningful parts of the program came through the capstone project, “Elevate Ariccia,” where we gave back to the community that became our home away from home for the semester. I was a part of the Community Events team, organizing events to share out culture with the locals and learning more about Italian traditions through engaging activities and conversations. Aside from academics, I had the chance to explore Europe with friends I made through the program. These experiences, from visiting iconic landmarks to embracing new cultures, have left a lasting impact on me.

18th Annual Epicurean Trip to Northern California

I had the privilege of participating in Auburn University’s Horst Schulz School of Hospitality Management 18th Epicurean Trip to Northern California, an enriching experience that deepened my understanding of the hospitality industry.

During this immersive journey, I explored top wineries in Napa and Sonoma, as well as the stunning St. Lucia Highlands and Monterey. A highlight of my trip was visiting Pisoni Vineyards, where I conducted an in-depth report on their winemaking practices.

In addition to wineries, we toured exceptional hotels and restaurants, including Auberge du Soleil and Single Thread Farms, Restaurant, and Inn, as well as the renowned Thomas Keller Restaurant Group, which encompasses The French Laundry, Bouchon, and Bouchon Bakery. Each establishment showcased innovative culinary approaches and a commitment to excellence.

One of the most memorable moments was our visit to Seguin-Moureau cooperage, where we observed a master cooper skillfully crafting barrels. This firsthand look at the intricacies of barrel-making enhanced my appreciation for the art of winemaking.

I also had the opportunity to engage with Auburn alumni working in the hospitality industry throughout Northern California. Their insights into life post-graduation and the dynamics of the California hospitality landscape were invaluable.

This extraordinary trip allowed me to witness the evolving trends in the hospitality industry while fostering connections with industry leaders. I am immensely grateful for this unique experience and the knowledge I gained about the vibrant world of hospitality in Northern California Wine Country.

4th Annual Epicurean Tour of Oregon

I had the incredible privilege of being selected as one of only 12 students to attend the 4th Annual Epicurean Tour of Oregon Wine Country. This unique experience allowed us to visit some of the region's most renowned wineries, including Winderlea Winery and Vineyards, Raptor Ridge Winery and Vineyards, and Stoller Family Estate Winery and Vineyards.

In addition to exploring these exceptional wineries, we also toured three exceptional hotel properties across Portland and the Willamette Valley: The Allison Inn & Spa, Black Walnut Inn & Vineyard, and The Ritz-Carlton Portland. It was a true pleasure to see these top-tier properties that represent the forefront of hospitality in Oregon’s Wine Country.

One of the highlights of the trip was enjoying a memorable meal at the iconic La Rambla Restaurant in McMinnville. There, We had the honor of dining with Auburn alumni Caroline Huggins and Caroline Justice Holst, as well as Oregon wine legend Eugenia Keegan. Hearing their stories and insights, as well as learning about the wines we were tasting, was an inspiring experience.

This tour was truly life-changing, and it deepened my passion for hospitality, particularly in the realm of food and beverage with a focus on wine. I now have a clearer understanding of the powerful connection between fine dining, world-class wines, and exceptional service and I look forward to exploring how I can integrate these elements into my future career in hospitality.

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Experience