Board members participate in various activities, including the College of Health and Human Sciences Professional Mentoring Program, guest lecturing, and sharing their expertise to support faculty and equip students and graduates. By bringing their expertise and passion, the Board provides valuable input that enhances learning experiences for both faculty and students.

In addition to these efforts, the Hospitality Management Board also supports student scholarships. In 2024, we were proud to award four scholarships to deserving Hospitality Management students. We invite alumni of the Hospitality program to join us in giving back. This link makes donating easy.

We would like to commend the faculty and staff of the K-State Department of Hospitality Management for their unwavering dedication to supporting students. Your diligence during last year’s accreditation process, while maintaining a focus on student well-being, is truly commendable. We extend our deepest appreciation for your commitment to student success.

The Board looks forward to continuing our service to the department, alumni, students, faculty, and staff.

Professors in the departments of hospitality management and agricultural economics at K-State recognized the potential for agritourism as a lucrative industry, particularly in Kansas, where farming is a way of life. According to the 2021 Kansas Farm Facts, the state boasts over 65,000 farms that collectively generate an astounding $14.4 billion in market value from crops and livestock. With a surge in interest for agritourism—an industry that saw revenues nearly triple between 2002 and 2017—local farmers are increasingly looking for ways to diversify their income by inviting visitors to their operations.

Yue Teng Vaughan, Ph.D., who led the faculty team that developed the certificate noted that, “the Agritourism Certificate is a unique opportunity for students from various backgrounds. “Whether they’re majoring in hospitality, business, or agriculture, this certificate complements their studies and prepares them for a growing opportunity in the marketplace.”

The curriculum will cover a range of topics, from creating comprehensive management plans to understanding market trends and financial management specific to tourism. Students will gain firsthand experience through real-world projects, learning how to market agricultural businesses to attract visitors.

Mollie Rohrbaugh, professor of practice, and part of the group that developed the certificate noted that, “with this certificate, we are stepping into our mission of being a land-grant university for the next generation and providing access to this crucial information.”

The program will be accessible to current undergraduate students as well as those seeking a post-baccalaureate certificate, creating pathways for diverse learners. As the agritourism industry continues to expand, the Agritourism Certificate at K-State represents a vital intersection of tradition and innovation and will empower students to contribute to a flourishing sector, enriching both their lives and the Kansas community. The proposed certification is going through the approval process now, with the anticipation that it will be available in fall 2025.

Another excellent applied learning opportunity is HM 427, otherwise known as the Travel and Dining Auction, or TDA, for those students who have gone through the class. This opportunity started almost 28 years ago as a simple student project and was turned into a class by Pat Pesci, instructor emeritus and former HM program director and Kevin R. Roberts, who serves as program director and a professor in the department.

Roberts, who teaches the internship course emphasizes the significance of these experiential learning opportunities. "Applied learning experiences are crucial for student outcomes," he said. "Our HM 475 internship and hands-on labs, like Lacy's and the TDA, allow students to apply theoretical knowledge in real-world contexts, enhancing their employability and readiness for industry challenges."

One student, Ava Waterman, recently completed her internship at Colbert Hills Golf Course in Manhattan after completing the Lacy’s lab. "This experience was incredibly valuable," she shared. "[Lacy's] provided practical experience in customer service, multitasking, and teamwork, all of which were useful during my internship. Lacy's also helped me refine skills such as communication and adaptability, which are crucial when coordinating events in the hospitality industry.”

The success of HM 475, the TDA, and the Lacy’s Fresh Fare and Catering lab is evident in the testimonials of countless students who have walked this path before her. This commitment to applied learning has not only shaped individual careers but also strengthened K-State’s reputation as a leader in hospitality education.

As the university embraces the K-State Next-Gen plan, the dedication to providing applied learning experiences will continue to prepare students like Ava for life beyond graduation. Through internships like HM 475 and hands-on opportunities in the Lacy’s lab or the TDA, K-State ensures that students are not just graduates but well-rounded professionals ready to make their mark in the hospitality industry.

Roberts mentioned his desire to somehow integrate robotics into the hospitality curriculum since he first noticed robots being used in the back-of-the-house of fast-food operations, as far back as the 1990s.

Teaming up with colleagues from Pennsylvania State University, Vaughan, Roberts, and their colleagues secured funding from the USDA-NIFA’s Higher Education Challenge Grant to develop an innovative curriculum. Their goal is to fill the knowledge gaps they found in existing food studies programs, which often overlook the role of technology in areas like food production, distribution, and service.

To bring this vision to life, they’re introducing a service robot, leased from Bear Robotics, into the classroom. Imagine students engaging with a robot that can navigate a fast-paced foodservice operation, serving food and interacting with guests.

“This hands-on experience will be invaluable,” Roberts explains. ”It is not just about learning to operate the technology; it’s about understanding how it can enhance customer service and improve efficiency.”

The project will unfold in four phases, starting with listening to industry stakeholders and observing real-world operations. With each university obtaining a service robot, students will learn to program and troubleshoot these machines, gaining skills that will be crucial as they enter the workforce. They’ll even get to practice in Lacy’s Fresh Fare and Catering, an on-campus dining destination, bringing theory into practice.

As they embark on this innovative journey, Vaughan, Roberts and their colleagues are also creating a resource-rich website to share their findings and training materials with a broader audience. Their aim is not only to enrich the K-State curriculum but to set a precedent for hospitality programs nationwide.

This initiative embodies K-State’s Next-Gen strategic plan, which focuses on enhancing student experiences while preparing them for the future. “We’re not just teaching students to serve food; we’re preparing them to lead in a tech-savvy world,” Vaughan emphasizes.

As the world of hospitality continues to evolve, these professors are ensuring their students are not just participants in the industry but innovators ready to embrace the challenges and opportunities that lie ahead. In a field where tradition meets technology, K-State is paving the way for a new generation of hospitality leaders.

From managing inventory for beverage booths to setting up banners and overseeing VIP experiences, these students were given critical responsibilities that required quick thinking, teamwork, and leadership. Alongside industry professionals, they learned how to juggle multiple moving parts in a fast-paced environment, ensuring that every aspect of the festival ran smoothly.

For those who couldn’t attend, the learning didn’t stop. These students interviewed their classmates who were there, pulling out valuable insights into the challenges and successes their peers experienced. It was a different kind of learning—one that showed them how real-world problems unfold and how they could apply their classroom knowledge to solve them.

What Did They Learn?

1. Communication is key: One of the biggest lessons the students learned was how critical clear communication is in event management. Whether coordinating banner setups or managing beverage inventories, they found that nothing works without good communication. The use of walkie-talkies helped, but even with that, there were moments when things fell through the cracks. The students quickly realized that having clear roles and responsibilities, along with strong communication channels, makes all the difference.
2. Teamwork makes It happen: From the moment they arrived, teamwork was essential. Whether it was collaborating with volunteers or making sure vendors were set-up properly, the students had to rely on each other to get the job done. Their classmates shared stories of how working together created a strong sense of community, which was key to managing the fast-paced and sometimes chaotic festival environment. The interviews reinforced that in this industry, building relationships and trust within your team is just as important as the technical skills.
3. Leadership under pressure: For some, the festival was a chance to step into leadership roles, whether managing volunteers or taking charge during the tear-down phase. They learned how to lead a team, make quick decisions, and motivate others—all while under pressure. Hearing about these leadership experiences in interviews gave other students a window into what it really takes to lead in the middle of a large event, where things don’t always go as planned.
4. Problem-solving in real time: Festivals are unpredictable, and the Saint Louis Art Fair was no exception. When a gas leak forced an evacuation, the students had to act fast. They saw firsthand how problem-solving in real time is essential, and how staying calm and collected can make all the difference. For the students who weren't there, hearing about how their classmates handled these moments gave them a sense of what it’s like to think on your feet and manage crises effectively.
5. Flexibility is a must: Festivals don’t always go according to plan, and adaptability is key. Whether it was dealing with weather changes or adjusting schedules for vendors, the students learned to roll with the punches and keep things moving. Even for those who couldn’t attend, the interviews showed them how flexibility and quick thinking are essential in this field.
6. Customer service and engagement: The students also got firsthand experience in dealing with artists, vendors, and festival-goers, learning how important it is to keep everyone happy and engaged. They realized that good customer service and stakeholder engagement are vital to the success of any event. Listening to their classmates talk about how they managed these relationships gave them a better understanding of how to build rapport and create a positive atmosphere at an event.

This was more than just an assignment for these students—it was a chance to put their classroom knowledge to the test in the real world. Sarah Umlauf, executive director for the art fair, was impressed by the students, noting that “the K-State operations team never quit, never complained, and always approached every challenge with determination and grace,” adding, “it was clear that these talented students not only displayed heartfelt dedication to the experience but truly lived it.”

Whether they were physically there or learning through interviews, the experience gave students the skills that simply can’t be taught from a textbook. They learned how to communicate under pressure, lead teams, solve problems, and adapt to changing situations—all essential qualities for future event managers.

Now, the course description made it sound simple: “application of event planning principles by analyzing previous auctions, managing, and executing the current year's Travel and Dining Auction, and evaluating the results.” 

Simple, right? Wrong.

The thing is, I'd produced a variety of auctions before—charity auctions, nonprofit events, you name it. I’d been the director, producer, strategist—you know, the big boss behind the scenes. But this time, I wasn’t the one in charge. No, this time, I was instructing students to lead the auction. Cue the panic. 

Suddenly, I realized something profound: I didn’t even know what I didn’t know! 

Sure, I found some history on the website: The Kansas State Travel and Dining Auction is the largest student fundraiser in the College of Health and Human Sciences. It’s been running since 2009, giving students hands-on experience in planning, organizing, and executing a large event. Blah, blah, blah... words. But the reality was staring me down: I had 10 weeks, five students, and one massive event to pull off. And the kicker? I barely knew these students! 

I strutted into class that January, trying to look like I knew what I was doing, but internally, I was screaming, “what have I gotten myself into?” 

I thought, surely, these students understand what an auction is, right? Ha! Never assume. 

I took one look at their faces, saw the wide-eyed fear staring back at me, and suddenly, we were all in the same boat: terrified. 

So, we started from scratch. I explained the basics, like we weren’t just talking about planning an auction—we were doing it. No extensions, no moving the event date. This was happening, whether we liked it or not. And to make matters worse, I still didn’t fully grasp what the Travel and Dining Auction actually did for the hospitality management department. Where did the money go? What was the big “why”? 

Weeks passed. Doubts festered. Can this team actually pull this off? The night of the auction approached like a freight train, and I was still questioning everything. 

But then, like magic, something clicked. The event opened, and there they were: my five students, transformed. Gone were the doubts and imposter syndrome. They stood taller, carried themselves with confidence, and oozed professionalism. They answered questions like pros, engaged guests, and solved problems like seasoned event managers. 

I watched in awe as these young women transformed before my very eyes. They demonstrated everything I had hoped they would: 

• Leadership and Teamwork: They led committees, collaborated, and executed the event seamlessly. 
• Problem-Solving and Adaptability: Challenges? Oh, there were plenty. But they handled them with grace, adjusting on the fly without missing a beat. 
• Project Management: Deadlines? Met. Resources? Managed. Tasks? Done. 
• Communication Skills: Whether they were negotiating with vendors or pitching to donors, they spoke with poise and clarity. 
• Critical Thinking and Decision-Making: Every decision they made was strategic, carefully considering the auction’s success. 
• Financial Management: They tracked every dollar, every cent, ensuring transparency and accountability. 
• Creativity and Innovation: From auction items to marketing strategies, they brought fresh ideas to the table. 
• Ethical Conduct: Every interaction, whether with guests or vendors, was handled with integrity. 
• Reflective Learning: After the event, they reflected on their experiences and identified areas for improvement—ready to apply those lessons to future projects. 

In that moment, it wasn’t just the students who had transformed—it was me too. I finally understood the “why.” 

The Travel and Dining Auction wasn’t just a class project. It was a crucible of transformation, a real-world experience that took these students from uncertain novices to confident professionals. It was more than an event; it was a life-changing experience. 

Now that you’ve heard the tale of transformation, let me share something important: we can’t continue to offer these incredible, hands-on learning experiences without the support of our alumni community—yes, that’s you! The Travel and Dining Auction is more than just an event. It’s the lifeblood of our hospitality management students' education, providing the funds that allow them to participate in experiential learning opportunities that are critical to their growth and success in the industry. 

What does this mean? It means our students are gaining real-world, applied experience that you can’t get from a textbook. They’re not just sitting in a classroom learning theory—they’re out in the world, working side by side with industry professionals, managing events, and applying what they’ve learned in real, tangible ways. The Travel and Dining Auction raises money so that we can offer these vital opportunities—internships, site visits, industry conferences, and so much more. 

But we can’t do it alone. That’s where you come in. 

Here’s how you can help: 

1. Donate a Travel or Dining Experience: You’ve seen firsthand how transformative this industry can be. Can you share a little bit of that magic by donating a travel package, dining experience, or even a hospitality service to the auction? Imagine how exciting it will be for bidders to vie for a weekend getaway, a unique culinary experience, or a behind-the-scenes tour of a renowned restaurant. Not only will your donation help raise critical funds, but it will also bring joy and adventure to someone’s life. Win-win! 

1. Purchase a Table: Want to support our students and enjoy a fun night of bidding on exclusive experiences? Purchase a table at the event! Bring your friends, colleagues, or family, and join us for a night of excitement. Your ticket purchase goes directly toward creating more opportunities for students to engage in applied learning. Plus, you’ll get to see firsthand the amazing work our students have done to pull off this spectacular event! 

1. Offer Services or Resources: Are you in a position to help us cut down on costs? Maybe you have a printing service, a venue space, or a connection to a vendor that could donate to the event. Every dollar we save means more funds directly supporting student opportunities. Your contribution, whether it’s in-kind or financial, helps to make the Travel and Dining Auction a success and ensures we can continue offering these valuable experiences. 

1. Spread the Word: Can’t make it to the event? No problem! You can still make an impact by sharing this event with your network. Let other alumni, friends, or business partners know about the auction and how they can get involved. The more people we can bring into our community, the more we can do for our students. 

Evevy single dollar raised goes towards funding applied learning opportunities—whether it’s sending a student to the IMEX Conference in Las Vegas, giving them the chance to work with industry leaders at the CMAA World Conference, or helping them plan and execute real events like this one. Your support creates the future leaders of the hospitality industry, confident and ready to take on the challenges of the real world. 

So, I ask you: Can you be a part of this transformation? Can you help our students take that next step and make the leap from classroom learners to industry professionals? Your generosity will have a lasting impact, not just on the students but on the future of the entire hospitality and event management field. 

Join us in creating these unforgettable learning experiences. With your help, we can ensure that Kansas State hospitality management students continue to have access to the best applied learning opportunities available, shaping the next generation of leaders in our field. 

Let’s make this year’s Travel and Dining Auction one to remember, and let’s do it together.