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FSU Hospitality Students Gain Hands-On Experience at Super Bowl XLI

~Boston Culinary Group Invites Class to Assist with Prestigious Event~

Tallahassee, Fla. - Students from Florida State University's Dedman School of Hospitality (DSH) helped prepare and serve food for Super Bowl XLI in Miami February 4. Boston Culinary Group (BCG) employed the students to prepare more than 8,500 boxed meals served to locker rooms, employees, media, press boxes, and other VIP's. On game day, students helped cater the pre-game and post-game party, sponsored by the NFL.

"It was virtually impossible to learn everything we did through this experience from the classroom," said Zachary Brewer, an FSU hospitality student. "We were able to participate in all aspects of the production process, and see the problems that come along with it."

Dr. Mark Bonn teaches the Event Management class and was able to secure this opportunity through an FSU alumnus who used Dr. Bonn's class for the same event when it took place at Raymond James Stadium in Tampa, Florida during 2001. Sal Ferrulo, Senior Vice President and General Manager for BCG's Dolphin Stadium operation, arranged the details regarding FSU and the DSH students with Dr. Bonn in early December, 2006. All students worked closely with BCG management, including Vice President of the Northeast Region, Peter Schoener, who coordinated the trip. The additional BCG managers on this trip were Regional Manager, Dave Sugrue; Food & Beverage Managers, Mike Washburn, Chris Ball; and Team Support Manager, Patrick Ball. BCG was so pleased with the students' performance that future classes are invited to staff the 2009 Super Bowl in Tampa and the 2010 Super Bowl in Miami.

"We all really got to know these guys, working with them every day," said Justin Sharpe. The students not only developed personal relationships with these managers, but half a dozen graduating seniors received job offers for entry level management positions at BCG.

"The process involved both production and distribution. Organization and teamwork were the key elements to success," said Schoener. "The FSU team performed admirably, far exceeding our expectations. The group was focused and professional throughout and operated with a high degree of efficiency, positive enthusiasm and energy."

"There is no better way for students to learn about event management than by taking part in the largest media event of the year which was televised to 90 million households in the United States," said Dr. Bonn, who is the Dedman Professor in Services Management, in the College of Business at FSU.

The students obtained several perks throughout the trip. They received a tour of Dolphin Stadium, a tour of the Sysco Warehouse - where the food preparation took place - and catered the NFL party, with high-profile athletes such as Evander Hollyfield, Peyton Manning, Chris Simms, and Andre Green.

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Boston Culinary Group is headquartered in Cambridge, Massachusetts and is a national leader in providing food and beverages to the recreation and leisure industry. They work with leading stadiums, arenas, convention centers, amusement parks, ski resorts, indoor and outdoor theaters, racetracks, restaurants, museums, aquariums, transportation lines, tourist attractions and catering facilities. It is one of the largest privately-owned, fully-diversified food service management companies in the United States.

The Dedman School of Hospitality is housed in the College of Business at Florida State University. It is one of the nation's oldest programs and is consistently ranked among the top ten hospitality schools nationally. The program is celebrating its 60th year of hospitality excellence.