End of the story: Gatsby-themed bash marks 11th, final Hospitality and Management Senior Class Gala as program is phased out
Vernon Greene, a professor of public administration and international affairs, sits at a table at the gala. The hospitality management program that hosts the gala is on its way out. Hannah Wagner | Staff Photographer
While there weren’t any evident love triangles or poolside murders, the final Hospitality Management Senior Class Gala would not be a “The Great Gatsby”-themed event without a little mystery or drama.
Between the live jazz, ice sculptures, flapper headbands and martini glass centerpieces, Goldstein Alumni and Faculty Center transformed into a scene from one of Jay Gatsby’s dinner parties on Saturday night for the 11th annual Hospitality Management Senior Class Gala.
But amid the festivities, the one question that plagued the room was why was the David B. Falk College of Sport and Human Dynamics is phasing out the Hospitality Management Program.
The program started in 1986 as Food Systems Management and changed its name to Hospitality and Food Service Management in 2000. In 2008, the hospitality management department was officially created in Falk.
In a letter sent to hospitality management majors in May 2010 — four months before the class of 2014 arrived — Diane Murphy, dean of Falk College, explained that the College of Human Ecology saw a “clear synergy” between the hospitality management and sports management departments.
In the letter, Murphy said she planned to blend the two programs together to “accelerate the interdisciplinary strength and scholarship” of the college. However, even four years after the decision, students, parents and faculty remain confused over the decision to close the program.
“It’s sad because we found out second semester of freshman year we were going to be the last class. I don’t really know why they did it. Hospitality management is one of the fastest growing industries,” said Michelle Bevilacqua, the assistant general manager for the event. “A lot of faculty left and the ones still here will probably lose their jobs.”
More than 80 people dusted off their best Roaring ‘20s attire and took a trip back in time for this year’s themed dinner. The night began with cocktails and hors d’oeurves, while guests made opening bids on silent auction items that ranged from premium Yankees-Orioles tickets to a signed Chandler Jones Patriots jersey. Proceeds from the event went to the Make-A-Wish Foundation of Central New York.
The 25-person senior class began planning the event in mid-October as part of their final project for their senior capstone. The group voted on the theme of the dinner and the charity, planned the menu, organized the guest list, was in charge of both front and back of the house arrangement and even served the meal.
“Tonight is the culmination of all the things we have learned since freshman year,” Kathryn Wickham, the co-auction manager said. “The planning, the hosting, the serving — everything except the auctioning.”
Guests made their way upstairs for dinner, where they were greeted with a live performance by four-piece jazz band The Lulu’s. Between the music, dim lighting, aged-orange carpet and lively dinner banter, the ambience replicated the world of F. Scott Fitzgerald.
After an opening speech by senior Veltris Patterson, the emcee for the event, and an icebreaker called the left-right-left game, where diners passed a variety of Syracuse University cups around the table every time Patterson said the words left or right in his speech, soup was served.
Patterson’s speech was followed by a few more speeches from Murphy, Jamie Greer, the general manager of the program, and Bevilacqua.
The Lulu’s did a rendition of jazz icon Nat King Cole’s timeless standard “L-O-V-E.” It played in the background when the room fell quiet as guests began to enjoy their entrees. Proud parents took pictures with their children and faculty members congratulated students for all of their hard work.
“It’s bittersweet this is the last class, but the students have worked really hard and done an outstanding job,” said Joe Adamo, hospitality management’s adjunct instructor. “This will definitely be the most memorable gala because it is the last one and one of the biggest.”
As the night wrapped up and the wine continued to flow, more guests wandered from their tables to ensure they had the winning bids on coveted auction items.
By the time the lavender creme brulee and trio of lemon squares were served for dessert, a back and fourth battle ensued for the Yankees-Orioles tickets, which were eventually won for more than $400. The group managed to raise $5,500 before the end of the night, and is still calculating the final tally.
“This is the smallest group and we are probably going to raise as much money as the other classes, which is impressive because we have about 40 percent less people,” said Enrico Livanos, co-auction manager for the event, during the main course.
The hospitality management class of 2014 may be the smallest class in the 11-year history of the program; but they went out in style by raising the most money from a gala in the program’s history and being able to grant a child with a life threatening illness his or her wish.
