Angelica Walker '09

Sales Manager,
Olive Garden

q: What do you do?

a: Manage the sales for a brand new Olive Garden opening on October 12 on City Station Drive in Jacksonville. My position is responsible for the bar, lobby, to go food and catering. For goodwill and to help promote the store, I deliver soups and bread sticks to area charities, schools and offices.

q: What's your favorite part of the job?

a: Interacting with the guests and 165 employees. I'm the only manager at this location who doesn't have 5-20 years of experience with Darden; I'm happy to have earned the respect of everyone through hard work and my four year degree from Rosen College.

q: What's the greatest challenge?

a: The hours. For instance, yesterday I worked a 14-hour day. That's how it is in the restaurant business. We're currently training the employees and getting ready for a soft opening next Monday.

q: Do you stay in touch with any other UCF hospitality alums?

a: Kelly Roop '09 is a manager at an Olive Garden in Gainesville. I also stay in touch with La-Quierra Harris '09, Lyndrell Washington '08, Carla Rodriguez '09 and Mickey Grier '09.

q: Outside work...you're most likely to be seen?

a: At the St. Johns Town Center, an outdoor mall in Jacksonville.

q: Your biggest accomplishment since graduating, outside your career?

a: Completing Darden's three-month management training program. It's very intense and has a high failure rate. Also, passing the ServSafe® certification test.

q: How did UCF prepare you for what you do?

a: I have the master key to the restaurant and my office key on my UCF key chain, because I'm so grateful. Literally every single class I took is relevant to what I do every day, including Financial Accounting. Also extremely helpful to my career was getting involved in organizations including the National Society of Minorities in Hospitality and UCF Late Knights. Although I had worked as an intern for six months at Bahama Breeze, I got my Olive Garden job through a Rosen College career fair.

q: How could the hospitality program have been better?

a: Including Rosen more with UCF as a whole, making it easier to get involved and feel like you're part of the Main Campus. I made a deliberate effort during my senior year to do more on Main Campus but many students don't. A good way would be for some of the larger student organizations to partner with Rosen College.

q: A UCF memory?

a: My professors. They were always easy to contact and willing to help with networking or whatever we needed. They have our best interests at heart. Also I remember my Intermediate Food Prep class where we managed an on-campus reception. It was time-intensive to plan the event menu, order the food and prepare it, but completely relevant to my position. The system for ordering product is the exact same one used by us at Darden.

q: Favorite meal in Orlando?

a: An omelet, red skin potatoes and fresh baked muffin at Mimi's Cafe. I'm glad they have Mimi's in Jacksonville too.

q: On your iPod?

a: I don't have an iPod but like reggae music. Although they play Italian music in the front of Olive Garden, in the kitchen we have lots of fun and listen to reggae.

q: Little known fact about you?

a: I'm the first person in my family to ever graduate from college.

Joshua Ruck '06

Front Office Manager,
Waldorf Astoria, Orlando

q: What do you do?

a: Manage all "front of house" functions for the brand new 497-room Waldorf Astoria opening on October 1, 2009. This includes the front desk, bell stand, concierge, pre-arrival department and guest amenities. Since this is the first Waldorf Astoria outside the original in New York, it's a tremendous opportunity for me to help build a new luxury brand.

q: What's your favorite part of the job?

a: Working in a luxurious environment. I've had the pleasure of working in luxury hotels throughout my career, starting with the Ritz-Carlton during college. I moved to South Florida to help open the Turnberry Isle Resort & Club for Fairmont Hotels. After that, I helped Kimpton Hotels revive the EPIC Hotel in Downtown Miami. There are so many amazing people and leaders of industry who you meet on an every day basis. I've got a data bank of stories.

q: What's the greatest challenge?

a: Right now, the immense number of details involved with opening a hotel. You wouldn't believe how many vendors it takes. There are so many people and companies here on property with different tasks, and literally hundreds of thousands of parts arriving to the hotel in boxes.

q: Do you stay in touch with any other UCF hospitality alums?

a: I'm very close with Jada Young-Hatchett '05 who also works here, Denise Mope '03, M.S. '05, and Cristin Suntzenich '06.

q: Outside work...you're most likely to be seen?

a: In Thornton Park: drinking wine, enjoying brunch, or at the Farmer's Market. That's the best way to spend the weekend.

q: Your biggest accomplishment since graduating, outside your career?

a: Moving with my career and the great experiences that came with it. The EPIC became the #1 hotel in Miami and got five stars on TripAdvisor. It was such a fun place to work since we were featured in music videos, fashion shows and T.V. shows.

q: How did UCF prepare you for what you do?

a: I loved being on Main Campus my first few years. I toured several hotel schools before making my decision where to go and have to say that UCF came through with everything it promised. The required work experience was such a plus because I would learn something in class and literally go into work and apply it to my job the same day.

q: How could the hospitality program have been better?

a: Fewer group projects. It was difficult to coordinate hours with other students who were also working while going to school. More individual projects would be a good complement to the group projects. In real life, when your boss hands you an assignment, it's not always a team effort. It's your own responsibility to get it done.

q: A UCF memory?

a: Burning the hair off my hand. This happened while making Bananas Foster in the kitchen on Main Campus, for the Quantity Food Preparation class. It was for a dinner for guests to UCF and another student and I volunteered to light the Bananas Foster in the dark. Spirit Splash is also unforgettable.

q: Favorite meal in Orlando?

a: This is a tough question since I've tried pretty much every restaurant in Orlando. A favorite is Hue, where I often order the grilled chicken with balsamic flat bread and the pecan pie tower.

q: On your iPod?

a: House music. I loved the music scene living in Miami and go every year to hear the DJs at the Winter Music Conference and Ultra Music Festival.

q: Little known fact about you?

a: I've visited all 48 contiguous states. I'll get to Alaska and Hawaii soon.

Wendy Bingham '04

Senior Sales Manager,
Embassy Suites Orlando - International Drive

Master of Science, Hospitality and Tourism Management '04

q: What do you do?

a: Manage the convention and association market sales for a 244-suite hotel. Because of our location on International Drive, 60% of the people who stay at this Embassy Suites are part of a group. My day can include reviewing contracts, responding to request for proposals, cold calling, following up with potential and past clients, site visits, and working on special marketing projects.

q: What's your favorite part of the job?

a: Negotiating - yes, in a sick, twisted way, I enjoy teaching people about our brand and why our rates are worth it. I also love the relationship-driven nature of sales. In addition to previously working as a wedding planner for a local company, my progression with Hilton Hotels Corporation over seven years has been from Front Desk to Sales Coordinator to Catering Manager to Sales Manager to Senior Sales Manager.

q: What's the greatest challenge?

a: Competitors are slashing their rates to unrealistic levels. Additionally they will throw in a free reception and free breakfast, which were some of the advantages of our property. We are staying tough though and it's working. When I can get potential clients to come see the difference in person, they will choose Embassy Suites practically 100% of the time.

q: Do you stay in touch with any other UCF hospitality alums?

a: Tiffany Littlefield Perez '04 is our Director of Front Office Operations. I also stay in touch with Wendy Rosales Malik '07 and Lee Malik '06, Nila Kusher '99, M.S. '05 and Hope Wehrle '02, M.S. '04, as well as professors Deborah Breiter, Judy Holcomb and Scott Smith. Scott takes credit for my marriage since he encouraged me to pursue a position at Embassy Suites North, where I met my husband Warren, UCF '05.

q: Outside work...you're most likely to be seen?

a: At home, with my husband and seven month old son.

q: Your biggest accomplishment since graduating, outside your career?

a: My family. I have a great marriage.

q: How did UCF prepare you for what you do?

a: The hands-on experiences, like working on a fund raiser for Dr. Mary Jo Ross, helped us "cut our teeth" and get some direction for our careers. It's one thing to say you want to go into hospitality or events, but there are so many different niches and you don't know what's going to be for you until you explore them in real life.

q: How could the hospitality program have been better?

a: It could have been even more hands-on. Also, students need to be given a reality check of what the industry's all about. We interview graduating students who have the perception that they can go right into management, but they need to work up the ranks like I did.

q: A UCF memory?

a: Going behind the scenes at the IAAPA (International Association of Amusement Parks and Attractions) convention with Dr. Breiter. Our class got to go up on the rigging and catwalk. The show featured everything that was cutting edge for theme parks; seeing it was an experience I'll never forget.

q: Favorite meal in Orlando?

a: Fondue at The Melting Pot. I look forward to going there for my birthday in November. I like that it's a process, not just a meal.

q: On your iPod?

a: I don't have an iPod. I'm pretty low-tech except for my Tivo! I mostly play children's songs in my car, but also listen to 80's and country.

q: Little known fact about you?

a: My undergraduate degree from the University of Florida was in Forest Science. I worked on the genetic optimization of trees, to make them more disease resistant, and worked at International Paper after graduation. I still have an interest in Forestry.

Tess Honan '07

Catering and Convention Services Manager,
Disney Resort Destinations

q: What do you do?

a: I plan and oversee events at Walt Disney World’s BoardWalk Resort, the smallest and most intimate of Walt Disney World’s five convention resorts in Central Florida. I work with groups ranging from two people to 200, providing a one stop service for groups across all of Walt Disney World. This can include everything from business meetings to resort socials in locations such as the ballrooms at our resort to private rooms within some of Walt Disney World’s signature restaurants as well as three of our four theme parks and both water parks. With 47 square miles to plan events in, the possibilities are endless. For instance, I just worked with a gentleman who wanted to plan a memorable experience for 20 of his family members to celebrate their parents’ golden anniversary. I helped him create three socials events at different Walt Disney World venues within the 12 days that they stayed with us. There are times that I can have as many as six groups in-house at once, but it's my job to make sure that each and every client feels like they're our only client, and create a seamless process for clients and their guests.

q: What's your favorite part of the job?

a: The instant gratification when the client and guests are "wowed" when they walk into an event that we have collaborated on together for many months. When their expectations are blown out of the water, it makes all the work of planning the event worthwhile (these plans can take as long as two years or as little as a few days). At Walt Disney World, we are literally creating special moments for clients, attendees and their families – creating memories that are magical and last a lifetime.

q: What's the greatest challenge?

a: Many times clients will change their plans mid-stream, which is to be expected, but can create challenges. Also, in today’s economy, I find the need to help our clients think outside the box and be realistic about what can be done within their budgets. Most often we find ourselves in the role of a teacher and confidant as we successfully partner with our client to create a successful event.

q: Do you stay in touch with any other UCF hospitality alums?

a: Jamie Grupy Moffses '06, who works at Walt Disney World’s Yacht and Beach Club in Catering & Convention Services; Amy Kong '07; Megan Embrey Bracciale '07 and Stefanie Hicks '06, who all work at Walt Disney World’s Hollywood Studios.

q: Outside work...you're most likely to be seen?

a: Relaxing at my house or my parents’ house. My family is my heart, soul and purpose for living which is why The Walt Disney Company is the perfect place for me. The company and I share many of the same values You many also find me at the dog park with my two dogs, or winding down the week at one of Orlando’s wine bars.

q: Your biggest accomplishment since graduating, outside your career?

a: Becoming an entry level Sommelier. I completed the entry level course and am working towards the certified Sommelier Diploma. I also was lucky enough to marry the love of my life who I met at age 15 in my mother’s hair salon, and buy a house in our hometown of Apopka.

q: How did UCF prepare you for what you do?

a: You wouldn't hire a neurosurgeon who hadn't done a residency, right? Rosen College was my residency because it wasn't the typical classroom setting. We had the opportunity for hands-on learning as we produced real live events. It is one thing to sit in a classroom and talk about terms like attrition, but completely different to experience these terms in action through hands-on experiences. This type of learning and true industry training is invaluable.

q: How could the hospitality program have been better?

a: The internal communication of professors with their academic plans and coordinating the class projects. It would be easier for students to understand the whole process and how a successful event pieces together if they were able to work on the menu in food prep class, the budget in accounting class and the strategic planning in event management class. The results would be one large impressive senior event instead of multiple smaller scale projects.

q: A UCF memory?

a: Working with Dr. Breiter to become the first person to graduate from the University of Central Florida with a Bachelor's Degree in Event Management. I had bounced around and changed my major from law to business to marketing. However when the Bachelor’s Degree in Event Management was announced, I was determined to get the degree and still graduate within my original four year college timeline. During my last year, I took 24 credit hours in the Fall and 28 hours in the Spring. I had the opportunity to assist Dr. Breiter and other faculty members in creating and developing the curriculum. At the same time, I was working full-time at Walt Disney World as one of the ten students chosen to be the very first Rosen College interns with their Resort Parks Sales and Services division. I owe a lot of thanks to Dr. Breiter as I got to where I am because of her mentorship and nurturing, as she took me under her wing.

q: Favorite meal in Orlando?

a: Being that family is so important to me, there is nothing better than my Mother's home cooked meals at my parent’s house. My Mom (bless her) cooks for us almost every night, in fact it’s hard to say the last time my husband and I went grocery shopping! When we decide to go out for a night on the town a favorite spot is Highland Manor in Apopka. It's a new restaurant with a phenomenal chef/owner and very innovative American Bistro menu. I also can never pass up the oak-grilled filet mignon with macaroni and cheese at Walt Disney World’s Animal Kingdom Lodge signature restaurant Jiko’s and nothing can beat the fresh seafood at Walt Disney World’s Grand Floridian Resort & Spa restaurant Narcoossee’s.

q: On your iPod?

a: Since I have a 30 to 45 minute ride to work (just can’t give up small town living), I listen to a lot of classic radio stories like those by Agatha Christie. My music is always a crazy mix that includes Frank Sinatra, Kenny Chesney, Lady Gaga and Disney Classics. In fact I was just listening to The Cheshire Cat Song in my office.

q: Little known fact about you?

a: I've worked at all five Walt Disney World Resorts in Central Florida, and on six of seven Catering and Convention Services teams.