Amanda Maytrott '03

General Manager,
Capistrano Surfside Inn

q: What do you do?

a: Manage a 37-unit timeshare property across the street from the Pacific Ocean, centrally located between San Diego and Los Angeles. When you step into a smaller property you'd think it would be easy, but I'm a one-person show. I do the payroll, hiring, firing and even front desk shifts as needed. Thankfully Vacation Resorts International (VRI) is a very good management company.

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

a: There's an ocean view from the front desk! The guests are always in a really good mood. They want to be here. I enjoy dealing with the customers who are on vacation. Many of the guests are charter owners from when the resort was built in 1985. About 90% of the "regulars" live within a two hour radius and stay here in June, July and August. During the rest of the year, I meet new people who are exchanging their timeshares from other locations.

q: What's the greatest challenge?

a: Employee relations. Dealing with guests is easy. The employees don't have to like each other, but need to be professional and show respect for one another.

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

a: At the beach. After work, I watch the sunset. A new jogging trail was recently built along the ocean where I live in San Clemente. It's about six miles round trip; I like to run when the weather's warmer.

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

a: Getting out of Florida. I was born and raised in Merritt Island. Friends and family keep asking if I'm going to move back, and I always say "no" - I like it here in California.

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

a: It gave me a well-rounded education in hospitality. I started off at USF as a Studio Photography major and knew that wasn't what I wanted. At my UCF orientation, I heard a pitch for the new hospitality program. I had worked in restaurants and thought it was a great fit, and it was everything it promised.

q: Your favorite class?

a: Not Accounting! I had a lot of fun in Dr. Breiter's courses in convention and trade show management, even though I didn't end up in meeting planning as a career. Dr. Upchurch's timeshare course benefited me the most. When I first went to work at Vacation Resorts International, my boss handed me a timeshare resort operations book and said to read it. I told him that not only did I already read it as a textbook for class, but that it was written by my professor! 

q: How could the hospitality program have been better?

a: It needs to include more detailed training on employee conflict resolution. Guest Services Management and many of the other courses and internships focus on customer service for the guest, but as managers we need to know how to deal with staff.

q: A UCF memory?

a: Football! I came back to Florida last month to see UCF play in the St. Pete Bowl.

q: Favorite meal in Orlando?

a: Bahama Breeze. I wish we had them in California.

q: On your iPod?

a: The Beatles, The Pixies, Led Zeppelin, Beck, Sublime, Cream, Bob Marley, Rolling Stones, Less than Jake, Outkast, Norah Jones, Nirvana, Atmosphere and The Kinks.

q: Little known fact about you?

a: I'm a vegetarian. I wasn't able to eat a lot of what we made in Quantity Food Prep class. I remember Bob Ashley talking on and on about veal, and me rolling my eyes at him.

Lauren Staiano '09

Sales Manager,
Buca di Beppo

q: What do you do?

a: It is my job to create celebratory dining experiences for groups at Buca di Beppo in Maitland, Florida. This includes planning parties for weddings, birthdays and anniversaries. I also promote the restaurant at bridal shows, schools and to local groups. Maitland is a tight-knit social community that thrives on positive word of mouth and networking.

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

a: When potential clients come to the restaurant for tastings and a tour. The guests are what I am all about and interacting with them is what makes the job worthwhile. I apply knowledge from my UCF Event Management degree on a daily basis to help cater to their wishes. The largest group I have hosted to date was about 200 girls from a UCF sorority. Being that one of them was a current Rosen College student, she knew how to plan an event which made it a very easy to accommodate such a large group.

q: What's the greatest challenge?

a: Making every client feel like he or she is your only client. Even smaller family groups of six or eight people can find important meaning in every single detail of their celebration, so I need to make sure I give them the time and attention they want while still focusing on the larger groups.

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

a: I talk to a few but most frequently I stay in touch with Mickey Grier '09 and Andrea Chinea '09.

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

a: Local restaurants and hotels; I love take advantage of what our wonderful city has to offer. I especially love going to wine tastings at the local wine bars.

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

a: Working out again. I severely injured my back exactly a year ago and was unable to do any physical activity until recently.

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

a: It gave me the opportunity to have hands-on experience and an understanding of the high level of professionalism that is needed in the hospitality industry. When attending conferences for associations, such as MPI and PCMA, you can truly see the difference between Rosen College students and those from other hospitality programs across the country.

q: How could the hospitality program have been better?

a: A mentoring program with Rosen alumni would be helpful to keep graduates involved, and would also benefit the students. Alumni could be a great resource for group project assistance, property tours and job opportunities. Shadowing an alumnus in his or her job and getting one-on-one advice would be beneficial, especially in these economic times. Also, I think the program should have additional focus more on sales, and other career options for event management graduates. The students need to know how to think outside the box as far as event management job options.

q: A UCF memory?

a: Planning and executing the event for the Orlando Business Journal's Top 25 Caterers, for Elise Enloe's class. We showcased the degree tracks at Rosen College by making each area of the campus focus on one of them, including events, golf and club, theme parks and restaurant management. Each area had coordinating food, floral designs, entertainment and decor. The event was a great success and I enjoyed working with such a passionate team of Rosen students.

q: Favorite meal in Orlando?

a: It is hard to choose a favorite but I love the Old Hickory Steakhouse at the Gaylord Palms, and Timpano Chop House.

q: On your iPod?

a: A little of everything. My favorites are Frank Sinatra, Lil Wayne, Phil Collins, Taylor Swift and anything Disney.

q: Little known fact about you?

a: My long-term goal is to open an Italian restaurant in memory of my grandparents. My grandparents immigrated from Italy to Miami where they owned and operated a small Italian restaurant. I plan to do this on a larger scale at the end of my career. This is more of a personal goal than a career goal, as it would be a combination of all my passions. I want to spend time compiling ideas and building a portfolio of the perfect restaurant and the ideal guest experience.

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.

Michelle Devitt '03

Account Executive,

Audio Visual Solutions,
Freeman

q: What do you do?

a: Manage audio visual solutions for the largest trade show services company in the U.S. This includes talking to show managers to find out about their A/V and lighting needs, building a proposal, selling it and then making it happen. I travel with accounts to ensure event consistency.

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

a: When things come together, like the creative scenery for a general session that the client really loves. I feel great when I know I have fulfilled my client’s wish list.

q: What's the greatest challenge?

a: Audio visual needs are usually decided late in the game, when show managers don't have much money left in their budgets. It's a challenge to create something wonderful and unique without compromising service or quality.

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

a: Working in this industry, I encounter a whole lot of Rosen grads. Some include Nila Kusher '99 M.S. '05, Tiffany Mora '06, Dean Treuren '98, and Michelle Trias '05.

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

a: I love to be outside worshipping the sun and playing with my daughter Taylor, who's one year old.

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

a: My family; I got married, bought a house, had my daughter and have a Doberman Pinscher who's almost four years old.

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

a: Since the program was small then, we had several classes with each professor and built great relationships with them. Dr. Deborah Breiter introduced me to people in the industry and helped me get my job. My internships at the Orange County Convention Center and installing A/V for events at the UCF Student Union were valuable experience.

q: How could the hospitality program have been better?

a: The professors really talk you up and make you think you'll get a glamorous job right out of school. In real life, the industry isn't used to four year degrees, and you still need to pay your dues through years of experience.

q: A UCF memory?

a: The friends I made in the Honors Dorm. Even though most have moved out of state, they will be my family forever.

q: Favorite meal in Orlando?

a: The Volcano Roll and Super Crunch Roll at Amura.

q: On your iPod?

a: Upbeat workout music.

q: Little known fact about you?

a: My dog is literally bigger than me! He loves to lie on my lap and watch T.V.

Marissa Moore '07

Meetings & Special Events,

The Ritz-Carlton Orlando, Grande Lakes

q: What do you do?

a: I provide service to clients by communicating their program -- including schedules, banquet event orders, room rates, billing requests and more -- throughout the hotel, ensuring every detail of the client's experience at The Ritz-Carlton is delegated to the right people.

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

a: Each program is so different! I've worked on everything from large corporate meetings to an Easter brunch for a co-worker entertaining her friends and family.

q: What's the greatest challenge?

a: Problem resolution -- communicating last minute changes, and WEATHER!

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

a: Jorge Chavez '07, Trel Delitz'06, Michelle Drabyk '07, Julie Noda '05, Jason Ring '07 and Ryan Tampa '07. My sister, Brianna Moore, is a current student at Rosen College.

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

a: At a networking event for the International Special Events Society (ISES) or Orlando Young Professionals, or in Baldwin Park.

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

a: Becoming self-sufficient. I share an apartment with my boyfriend in Baldwin Park with the cutest little dog.

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

a: The professors at Rosen weren't just teachers who got their knowledge from books. I learned a lot by listening to their stories of successful (and some not so successful) real-life experiences in the hospitality industry. Some favorites were Dr. Deborah Breiter, Dr. Wilfried Iskat and Dr. Tammie Kaufman.

q: How could the hospitality program have been better?

a: We had a lot of exposure to professional "experts" but recent grads could have prepared us more for our job search. They could offer more relevant advice such as don't pass by career fairs or manager in training programs, and tell us that realistically you need to pay your dues in this industry.

q: A UCF memory?

a: Football games...especially beating Marshall my junior year for UCF's first win in 17 games! Go Knights!

q: Favorite meal in Orlando?

a: Steak and chicken at Kobe with all of my friends!

q: On your iPod?

a: Everything from Britney Spears to The Beatles to Corey Smith and Pat Green.

q: Little known fact about you?

a: I've never tried ketchup, because I don't like how it smells.

Megan Casey '07

Event Planner,
Orlando/Orange County Convention & Visitors Bureau

q: What do you do?

a: I help plan events for the 1300 or so members of our private, not-for-profit trade association. Also, I assist the PR and convention sales departments with media blitzes and press trips. In June, I'll be in Chicago promoting Orlando.

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

a: I'm doing something different every day, and get to interact with our members.

q: What's the greatest challenge?

a: Juggling a large number of projects. We have them scheduled for the entire year, but with the tumultuous economy, some are canceled or changed at the last minute. New projects are often added at the last minute.

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

a: Even better...the professors! I see Dr. Deborah Breiter and Suzan Bunn on a regular basis at Meeting Professionals International (MPI) events.

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

a: In Downtown Orlando.

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

a: Buying my first home in Avalon Park.

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

a: Completely - since I wouldn't have my job if it weren't for Rosen College. Misty Johantgen, V.P. of Member Services for the Orlando CVB was a guest speaker in one of my classes and offered an internship opportunity. Since positions at the association pretty much never become available, I was thankful to be able to stay on after graduation. Rosen College professors provided valuable information because they weren't just teachers, but experts who actually worked in the industry.

q: How could the hospitality program have been better?

a: I feel the requirement of a paid internship was to my detriment. I had to turn down two amazing internship opportunities because they wouldn't pay me, and work as a hostess. That did not provide a valuable learning experience. After I completed my required three semesters in that paid job, the unpaid Orlando CVB internship is where I became inspired and immersed in the industry.

q: A UCF memory?

a: Football games and tailgating, without a doubt. Because Rosen College is secluded, and such a distance from Main Campus, football games were what made me feel like a UCF student.

q: Favorite meal in Orlando?

a: The tuna roll and seaweed salad at Shari Sushi.

q: On your iPod?

a: Everything from Britney Spears to Billy Joel.

q: Little known fact about you?

a: I'm afraid of all lizards.