UT Knoxville retail students starting Tuesday, September 20, will promote a variety of shirt styles they’ve designed for Walgreens as part of a competition that gives them real-world experience in developing and marketing new products. Five teams of students, through the Walgreens Volprentice Challenge, will set up their merchandise displays at partner Knoxville-area stores.
Department of Retail Hospitality and Tourism Management News
John Antun, associate professor in the Department of Retail, Hospitality, and Tourism Management in the College of Education, Health, and Human Sciences and director of UT’s Culinary Institute, died Monday after a six-month battle with pancreatic cancer. Visitation will be held Thursday and Friday, followed by a service and mass Friday afternoon.
Retail students at the University of Tennessee, Knoxville, will be among the best-prepared in the nation to enter the work world, thanks to the creation of a minor in retail technology and UT’s unique access to one of the major software systems used in the industry.
UT Knoxville’s Center for Sustainable Business and Tourism and Center for Business and Economic Research will host two events that showcase sustainable business, environment, and communities. On Tuesday, March 29, commissioners from state government will participate in a panel discussion on sustainable transportation and tourism and attracting green businesses to Tennessee. On Thursday, March 31, a panel featuring regional industry leaders will focus on structuring and operating sustainable businesses.
Longtime restaurateur William (Bill) F. Regas will be honored as a “Legend of the Industry” on March 26 at the ninth annual Appalachian Spring gourmet dinner and auction being hosted by the Department of Retail, Hospitality and Tourism Management at UT Knoxville. Tickets are now available for the event which begins at 6 p.m. and will be held in the ballroom of the Crowne Plaza Hotel.
What is it that makes you want to return to a restaurant again and again? The food? The service? Atmosphere? Sure. But according to research spearheaded by John Antun, director of the Culinary Institute at UT Knoxville, and Robert E. Frash Jr., chair of the HRT department at the College of Charleston, there are two more factors that must be added to mix — the social experience and the availability of healthy menu options.
A program honoring longtime restaurateur William (Bill) F. Regas as a “Legend of the Industry” is being planned for the spring of 2011 by the UT Knoxville Department of Retail, Hospitality and Tourism Management. The event will be held on March 26, 2011, in the ballroom of the Crowne Plaza Hotel.
The Center for Sustainable Business and Tourism at UT Knoxville recently received a $25,000 gift from Ruby Falls to support sustainability efforts identified by the center. The CSBT is housed within the Institute for a Secure and Sustainable Environment. Located more than 1,120 feet beneath the surface in Chattanooga, Ruby Falls is the nation’s largest and deepest waterfall open to the public.
Sixteen food enthusiasts — college students, retirees and working professionals in a variety of fields, including some already in the food service industry — graduated Wednesday, Dec. 2, from the Culinary Institute at UT Knoxville. This is the fifth class to graduate from the institute since it started in October 2007.
The amount of research being done by retail faculty at UT Knoxville ranks in the top 20 internationally and in the top five nationally, according to published studies recently done by two members of the Retail, Hospitality and Tourism Management department. Assistant Professor Rodney Runyan and doctoral candidate Jonghan Hyun studied faculty and program productivity in the retail discipline at colleges and universities around the world.