Search Results for: Rebecca Blair Roth

Every issue of The Main Course, ICE’s school newsletter, includes a glimpse at the life of students in ICE’s career-training programs. We’re sharing the interviews from the most recent issue here on DICED. Rebecca Blair Roth is a student in ICE’s newest program, Hospitality Management. You may have seen some of her blog posts about the program’s curriculum, field trips and instructors.

Rebecca Blair Roth
Hospitality Management
Originally from Long Island, New York, Rebecca Roth has already lived nine lives. After receiving her B.A. from Emerson College in 2000, Rebecca, a self-proclaimed “people person”, worked in publishing and law, lived in Belgium and the Netherlands and taught English in Slovakia. Her education at ICE complements her previous work experience as a hotel concierge at New York’s famed Algonquin Hotel and as a concierge for private clients. Rebecca, who also has a theater background, is open to a wide range of opportunities — from public relations to banquet catering to event planning. She is currently interning with William Curran at the Liberty Theater, a 24,000 square foot event space in Times Square.

Rebecca Blair Roth is a student in ICE’s Hospitality Management Program. Her class is learning about the business of the travel and tourism industry. During their studies, the students take part in a variety of field trips to explore different aspects of the hospitality industry. Last week, they were able to see inside the Virgin Atlantic Clubhouse at JFK and take a peek at the world of luxury travel.

With all the recent advertisements for the new TV show Pan Am, I keep remembering a different era of flying. An era when it actually meant something to go on a plane and have chic stewardesses and handsome pilots take you around the world. Also, very Catch Me if You Can. However, for most of the average population flying nowadays seems a lot less glamorous and more like being a sardine stuck in a can for the next several hours.

Last Wednesday, our class had the pleasure of living the good life for an afternoon on a field trip to the Virgin Atlantic Clubhouse at JFK Airport; and got to experience a little bit of luxury first hand. This field trip was possible thanks to Marco Hejazi, our food and beverage instructor, who has years of experience running food and beverage departments in hotels. Currently, Hejazi is the Regional Manager for Virgin and oversees the Clubhouse. His job consists of making sure that the Clubhouse runs as smoothly as possible. From overseeing purchasing orders for the kitchen to greeting VIP clientele curbside; Marco assures us that there is never a dull moment at JFK. Like working in a hotel, he deals with day-to-day operations but, with a bit more ambience from the all the planes and travelers passing through. More »

Rebecca Blair Roth is a student in ICE’s Hospitality Management Program. Her class is learning about the business of the travel and tourism industry. The program is directed by Tom Voss, whose experience in hotels across the world is invaluable for the students. He is a great teacher and the students are grateful for the opportunity to learn from a true professional.

This summer I have two Toms in my life, the incredibly comfortable shoes (that I can’t seem to take off) and my Hospitality Management Department Director and instructor, Tom Voss. Just like the shoes, he gives back to his students via personal stories and hospitality industry knowledge. Tom has been in charge of the department since before its inception last year and has been our fearless leader throughout the program. His work résumé speaks for itself and having been everything from a general manager to a college professor shows us all how much time and dedication he has devoted to his craft.

Back in January, on one of those snowy mornings that kept on reoccurring, I visited ICE and sat in on a Front Office Management class that Voss was teaching and after only about ten minutes into the lesson, I was totally sold on pursuing the program. Having been an English teacher in Slovakia last year, coming into the classroom on the opposite side was jarring at first. But I knew that under Voss’s care I would learn more than just what the book was providing. I would learn real stories from someone who has succeeded in the industry and wasn’t going to sugarcoat everything for his students. More »

Rebecca Blair Roth is a student in ICE’s Hospitality Management Program. Her class is learning about the business of the travel and tourism industry. The class is frequently visited by industry experts, helping guide students on the track to culinary careers in the industry.

With the song “Walcott,” by Vampire Weekend still playing in my head, (and it has ever since I found out where my field trip was taking place) I approached The Hotel Wolcott for a two-day excursion to assume the role of a housekeeping attendant. The Wolcott, fashioned in big, bold, Beaux-Arts style, opened its doors in 1904 on 31st Street and is just a hop, skip and a jump away from the Empire State Building — making it a popular place to stay for many tourists.

After speaking to our class a few weeks ago, Evelyn Chun, the Executive Housekeeper of the Wolcott, was our fearless leader for all our hands-on housekeeping training. She started off her career at the Affinia Hotel and even worked at the (now infamous) Sofitel where she was a floor supervisor. Evelyn has been overseeing the housekeeping department at the Wolcott for the past five years. The Wolcott is a privately owned hotel and getting to work in this type of environment is very different from your typical corporate structure. All the little perks that Evelyn enjoys, such as directly purchasing supplies to doing something as she sees fit, are very rewarding. Evelyn, with the help of her two assistants schedules all the workers, controls the budget, orders supplies, and handles any maintenance issue or guest problem that needs immediate attention. On a side note, The Wolcott still uses an in-house laundry service, a rarity these days as most properties tend to outsource to cut costs. This process makes it much easier for Evelyn to be in command of linen inventory. More »

Rebecca Blair Roth is a student in ICE’s Hospitality Management Program. Her class is learning about the business of the travel and tourism industry. The class is frequently visited by industry experts, helping guide students on the track to culinary careers in the industry.

When I think of Flushing, Queens, two things immediately come to mind. As a tennis fan, I think first of the US Open, and second of the theme song from The Nanny. But all Fran Drescher impersonations aside, Flushing, to Ed Staniszewski, is home to the Sheraton LaGuardia East Hotel where he is currently General Manager. Last week we were fortunate enough to have him speak to our class and give us some much needed managerial advice.

According to Staniszewsk, the definition of a manager consists of two things. One is to understand the feelings of your staff. Second, is that everything will fall apart without the proper foundation. With over 20 years of industry experience, he definitely knows the power of a strong staff and what they can provide for your hotel to run successfully. More »

Rebecca Blair Roth is a student in ICE’s Hospitality Management Program. Her class is learning about the business of the travel and tourism industry. The class is frequently visited by industry experts, helping guide students on the track to careers in the industry.

Step into the world of a Human Resources Director of one of New York’s leading luxury hotels. It may not be glitzy or glamorous behind the scenes, but being a Human Resource Director is like directing a movie. They help cast the perfect group of people to put on a daily show and they have to get along with one another and represent the product they stand for. This week the Hospitality Management Program had the pleasure of having Deborah Croce of the Chef’s Advisory Council as a guest speaker in class. Croce is currently the Human Resources Director of the Ritz-Carlton New York, Central Park and has been working for the hotel since 2001. With their motto stating, “We are Ladies and Gentlemen serving Ladies and Gentlemen,” the Ritz Carlton has set the tone for how they would like their guests to be treated as well as their employees. This prestigious Five-Diamond, world-renowned luxury hotel has been at the forefront of the industry and has set standards for exceptional service. More »