John Byers '05

Guest Services Manager,
Walt Disney World

q: What do you do?

a: On a typical day, I manage 100 cast members at Disney's Hollywood Studios, giving them the resources so they can take great care of our guests. A total of nine managers on my team manage 300-500 total cast members. I've worked at Disney for seven years, including being the Theater Manager at La Nouba at Downtown Disney. I've worked at all Orlando area parks except Epcot.

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

a: The experience we give people. They work hard to save up all year for a vacation they'll never forget. It makes me so happy to see kids come off a ride, excited as can be, saying it's their favorite ride ever.

q: What's the greatest challenge?

a: Things that are out of our control. For example, inclement weather can cause us to cancel shows and not live up to guest expectations.

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

a: A large number of current Rosen College students work at Hollywood Studios.

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

a: Hospitality plays a huge part in my life. I just went to Vegas to see what's happening out there. When I'm not working, I'm often at the other theme parks, or even at Disney.

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

a: Learning about life and living a balanced life, and being where I want to be. I bought a house and a car.

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

a: Professor Ron Logan was very inspirational to my career since he worked at Disney for over 20 years. Across the board it made an impact that our instructors had previously worked or currently worked in the field of interest they taught; for instance, our hospitality law class was taught by an adjunct professor who was a full-time attorney. It makes a difference. Also, it was an amazing learning environment to have actual resorts and golf courses as close as 100 yards from campus.

q: How could the hospitality program have been better?

a: It may be different now, but the classes offered could fall under a larger umbrella of hospitality. For instance, several cruise lines have launched multiple new ships. There should be a variety of classes to take in cruise line management, to be fully prepared and attractive to employers in that industry.

q: A UCF memory?

a: Meeting people who are literally legends of hospitality, both visitors to campus and the professors. Ron Logan is forever enshrined by Disney, with a window on Main Street. He is the producer and director of shows I work at now.

q: Favorite meal in Orlando?

a: The Melting Pot.

q: On your iPod?

a: A huge diverse list of songs they play on the radio, especially new stuff. I definitely don't listen to what I hear at work - I can hear the songs from the High School Musical show literally six times a day.

q: Little known fact about you?

a: I became an Eagle Scout at only 13 years old. I was an overachiever.

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.

Valerie Davis '06

Event Coordinator & Business Development Manager

Shula's Steak House
Walt Disney World Dolphin Hotel

q: What do you do?

a: I coordinate small events (8-10 people) up to large business functions of 80-100 people within the private and semi-private dining areas of the steak house. This involves setting up table arrangements, group menus, special hors d-oeuvres and wines for dinners and receptions. Sales and marketing is a big aspect of my job, promoting the services to locals as well as transient convention business.

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

a: Working with different people around the hotel as well as the prospective clients; I work with families setting up rehearsal dinners as well as huge corporations and love seeing the outcome of the events. I also like that I'm not just sitting in the office; we get out and network with concierge associations and visitors' bureaus.

q: What's the greatest challenge?

a: The troubled economy is definitely a big factor. Corporations are experiencing budget cuts and not planning as many dinners as they used to with their groups. I also face daily challenges with customers who change their minds constantly or plan/cancel their events last minute

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

a: Taryn Dorsey '07.

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

a: Exploring different restaurants, shopping and taking mini-getaways to Miami with my boyfriend.

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

a: Settling down in my new home, and learning how to surf!

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

a: I learned how to network. I enjoyed how my teachers also worked in the industry and gave us so many real-life ideas every day. When we set up a fashion show in my events class, we learned so many important details - from setting up A/V equipment and decor to costuming and catering - very hands-on!

q: How could the hospitality program have been better?

a: With easier access to get into classes; many were closed before I even had the chance to look. Wine class at 10:30 in the morning?

q: UCF memories?

a: My sorority and dorm life.

q: Favorite meal in Orlando?

a: Steak Maryanne with sauteed mushrooms and Le Mistral at Shula's of course! I also love BlueZoo's Teapan seared scallops with a little Conundrum.

q: On your iPod?

a: I don't have one!

q: Little known fact about you?

a: I'm a Native Floridian and only child.