is a philosophy of business that is based in

the belief that by doing good—giving back to the community, being environmentally

responsible, and fostering a culture that encourages its people to be productive and

happy—a company will also do well and become a highly successful,

respected, and profitable business. This Symposium will explore

how “doing good” companies define and

achieve their success.

DOING WELL BYDOING GOOD

McLaren College of BusinessHospitality Industry Management Program Advisory Board

BOARD MEMBERS

James O. Abrams, California Hotel & Lodging Association

Jana Atlas, Atlas International

Fedele Bauccio, Bon Appétit Management Co.

Bob Begley ‘50

Ron Bersaglieri, Pannell Kerr Forster, PC

Roseann Chamard, USA Today

Hagen Choi, Tower Tours

Michael Dellar, Lark Creek Restaurant Group

Michael A. DeNunzio, Development Services Group

Robert Eaton, Colliers International Hotel Realty

Deborah M. Fearon ‘94, Bay Brokerage Company, Inc.

Dan Goldes, San Francisco Convention & Visitors Bureau

Margaret Handlery, Handlery Foundation

Debbie Heckendorf, US Foodservice

Dale Hess

Elliot Katz, Sara Lee Coffee & Tea

Toni Knorr, W San Francisco

Jeff Mall ‘93, Zin Restaurant & Wine Bar

Mary Jo Martin, PKF Consulting

Garrett O’Doherty, Signature Hospitality Group

Bob Puccini, The Puccini Group

Scott Silva ‘92, Zin Restaurant & Wine Bar

Rick Swig, RSBA & Associates

Brian Walshe, Metropolitan Club

Robert Wilhelm, The Nob Hill

Don Wudtke, Don Wudtke & Associates

AMBASSADORS EMERITUS

Paul R. Handlery, Handlery Hotels, Inc.

*Year after name indicates USF graduate

Welcome and IntroductionMike Duffy, Dean, School of Business and Management, USF

Tom Costello, Director, Hospitality Industry Management Program, USF

Going GREEN is a Good Match for BusinessStefan Mühle, General Manager, The Orchard Hotel

The Kitchen CEOPaul Canales, Executive Chef, Oliveto Restaurant and Rhea Dellimore,Oliveto Restaurant

Sara Lee Coffee & Tea Networking Break

10:50-11:45 Can There Be a Partnership Between Government and Tourism?Panel Discussion

Panel Moderator: Jim Abrams, President & CEO, California Hotel andLodging Association

Sean Elsbernd, District 7 Supervisor, San Francisco Board

Jon Handlery, Senior Vice President and General Manager, Handlery Hotels

Joe D’Alessandro, President and CEO, San Francisco Convention andVisitors Bureau

Triple Bottom Line: People, Profit, Planet and How to Get a 3-Star ReviewPoleng Lounge:

Kane Douglas (USF, ’03), Operations Director, Poleng Lounge

Desi Danganan, Marketing Director, Poleng Lounge

Tim Luym, Executive Chef, Poleng Lounge

Michael Luna (USF,’07)

12:30-2:00 The Richard L. Swig Hospitality LeadershipLuncheon

Beep! Beep! Food RunnersKeynote Speaker:Mary Risley, Director, Tante Marie’s Cooking School and Director, Food Runners

Mary Risley & Alice Harth, Illustrator, will be available to sign The Tante Marie’sCooking School Cookbook.

17th Annual University of San Francisco Hospitality Industry Symposium &

Richard L. Swig Hospitality Leadership Luncheon

Mary Risley is the Director of both Tante Marie's Cooking School and Food Runners. She started

her full-time school over 25 years ago and in 1997 was honored as the "Cooking Teacher of the

Year" by Bon Appetit magazine. Concerned by the wasted food at her school and in the food

industry, and well aware of people going hungry in San Francisco, she founded an all-volunteer

organization called Food Runners. Started in 1987 by persuading some colleagues to donate excess

food to shelters and neighborhood food programs, Food Runners now delivers more than 10 tons of food

each week to agencies feeding the hungry. In 1998, she was awarded “Humanitarian of the Year” by the

James Beard Foundation in recognition of her efforts. Mary is also author of the Tante Marie’s Cooking School

Cookbook, which was chosen by Food & Wine as one of the 25 best cookbooks in 2003.

511 A USF SYMPRGM-2 2/8/07 10:21 AM Page 1

DOING WELL

DOING GOOD17th Annual Hospitality Industry Symposium &

Richard L. Swig Hospitality Leadership Luncheon

April 18, 2007

Westin St. Francis Hotel

A U n i v e r s i t y o f S a n F r a n c i s c o M c L a r e n C o l l e g e o f B u s i n e s s H o s p i t a l i t y I n d u s t r y M a n a g e m e n t P r o g r a m P r e s e n t a t i o n

Exploring the philosophy

that doing good can enable

a company to do well

Exploring the philosophy

that doing good can enable

a company to do well

James Abrams is President and CEO of the California Hotel & Lodging Association.

He practiced law in San Francisco for 20 years and served as legal counsel to the

Association for much of that time, representing many owners and operators of

hotels, motels, and bed and breakfast inns on legal, governmental, and opera-

tional issues. Mr. Abrams is responsible for management of the Association's leg-

islative and regulatory affairs programs and is an adjunct professor, teaching

Hospitality Law and Human Resource Issues at USF. He authored the book

Laws Pertaining to the California Innkeeper and is a frequent speaker and

writer on all aspects of the law relating to the lodging industry.

Paul Canales, Chef at Oliveto Restaurant in Oakland, was a high-level

Pacific Bell executive who wanted to change his life. He attended the

Culinary Institute of America, became an intern at Oliveto's and has run the

kitchen there for the past five years. He is a remarkable leader in the Oliveto

kitchen, developing talented and dedicated sous chefs and cooks.Through his

extensive travels in Italy, he has accumulated a deep knowledge of its foods and

flavors that has enriched Oliveto's reputation among its customers.

Joe D’Alessandro, President and CEO of the SF Convention & Visitors Bureau (SFCVB)

since July, 2006, was President and CEO of the Portland Oregon Visitors

Association, and previously served on the Oregon Tourism Commission

and the California Office of Tourism. D’Alessandro has been chair or co-

chair of numerous travel industry organizations and has sat on boards

for the Portland Business Alliance, as well as the Travel Industry

Association of America, the NIKE World Masters Games, the Portland Rose

Festival Association, the Lewis and Clark Bicentennial Organization, and the Oregon

Trail Coordinating Council. Personally knighted by the President of Portugal,

D’Alessandro has also been honored by the Oregon Counselor Corps and given the

Oregon Governor’s Tourism award. D’Alessandro graduated from California State

University at Sacramento and has attended the Università degli Studi, Florence, Italy;

Università a per gli Stanieri, Perugia, Italy; and L’Institut Catholique de Paris, France.

Desi Danganan, Marketing Director for the Poleng Lounge has a diverse

background as Business Development Director for the hip boutique

design firm Electric Friends and Co-founder of the Massive Selector

group. At Electric Friends his clients ranged from major record

labels, such as Geffen and Universal Music, to marquee independ-

ent dance labels. Desi’s responsibility at Massive Selector group is brand

recognition. By implementing witty marketing strategies & booking acts such as

Questlove of the Roots, DJ Spinna, Jazzanova, DJ Jazzy Jeff, etc., Massive Selector has

become a major player in the Bay Area dance and hip-hop community. Using his expert-

ise from other industries, Desi has catapulted Poleng as one of the hottest new

restaurants/nightclubs in San Francisco.

Rhea Dellimore is currently a line cook at Oliveto Restaurant in Oakland.

Rhea began her culinary career at Aqua at the St. Regis Monarch Beach

Resort in Dana Point and later earned an Associate’s Degree in

Culinary Arts and Hospitality Studies from the City College of San

Francisco. Prior to entering the culinary field, Rhea earned a Bachelor of

Science Degree in Civil Engineering from the University of California at Berkeley

and worked as an engineer for eight years. Rhea plans to one day open a

restaurant of her own.

Kane Douglas, Operations Director for the Poleng Lounge, is a graduate of

the USF Hospitality Industry Management Program. He was recruited by

Marriott International to work at the Eden Roc Resort in Miami Beach as an

Event Manager. After receiving high praise from customers and colleagues, Kane

was asked to help improve the revenue stream at Marriott's South Florida Group

Sales Center. After consistently surpassing his sales goals, Kane returned to San

Francisco to work with Starwood at the Palace Hotel, where he again beat sales quotas.

Kane has also worked at the Grand Hyatt in Hong Kong, as well as the Amelia Island

Resort in Florida.

Sean Elsbernd, San Francisco Supervisor representing District 7 since November 2004,

currently serves as Vice-Chair of the Rules Committee and Chair of the Transportation

Authority’s Finance Committee. He also sits on the Health Service System

Board and the Retirement Board serving City employees/retirees and previ-

ously served on the Budget and Finance Committee. Before being appoint-

ed Supervisor and serving as Mayor Newsom’s Board of Supervisors liai-

son, Elsbernd worked as Chief Legislative Aide for then-Supervisor Tony

Hall. Prior to his work in City Hall, Sean worked with the SF District Attorney’s

Office and as a Co-Director of the Congressional Human Rights Caucus in the

office of Congressman Tom Lantos. He received his BA from Claremont McKenna College

and graduated from UC Hastings College of the Law, subsequently being admitted to

the California Bar in 2000.

Jon S. Handlery is Senior Vice President and General Manager of the Handlery Union

Square Hotel and oversees operations of the Handlery Hotel and Resort in San Diego.

He is responsible for ensuring the highest quality in service and accommoda-

tions at the family owned and operated hotels. As a third generation

Handlery, Jon grew up in the hotel industry. He supervised the Handlery

Union Square Hotel’s $10 million renovation, including the addition of the

nationally-known Daily Grill Restaurant and Bar, and the $10 million expan-

sion that combined the Hotel Stewart and the Handlery Motor Inn. Jon has

been actively involved in the hospitality industry as past Chairman and currently

as Executive Committee Member of the SF Convention and Visitors Bureau, an elected

commissioner on the California Travel and Tourism Board, as President of the Hotel

Council of San Francisco, and President of The Union Square Association. Jon received his

degree at Cornell University, School of Hotel Administration and is a member of the

Cornell Society of Hotelmen.

Tim Luym is the Executive Chef of the Poleng Lounge in San Francisco. After obtain-

ing a degree from the California Culinary Academy in San Francisco,Tim’s passion

for cooking led him to work with acclaimed chef Melissa Perello at Charles Nob

Hill and Fifth Floor. At Poleng, Luym uses authentic Asian recipes and the fresh-

est ingredients available in the Bay Area as an exploration of his Asian roots

and reflection on culture and lifestyle. Luym preserves cultural integrity in

each dish.

Stefan Mühle, General Manager of the Orchard Hotel, knew he wanted a career in hos-

pitality ever since competing at the Berlin Youth Championships. Stefan completed his

restaurateur apprenticeship at Berlin’s Hotel Schweizerhof, graduated from voca-

tional trade school and went on to study hotel and restaurant management at

the Institute César Ritz in Switzerland. After earning a BA, Cum Laude in

Business Administration and Hotel & Restaurant Management at Washington

State University in 1991, he was hired as Assistant Manager of the Drake

Hotel in Chicago. In 1996, as Director of Catering Sales, he increased catering

revenue $1.3 million in two years. In 1998, Stefan became the Director of Food &

Beverage for Ironstone Vineyards increasing their food and beverage revenue by 23%.

Two years later he joined Coastal Hotel Group at The Bishop’s Lodge in Santa Fe, later to

become the General Manager of the Orchard Hotel, now one of the finest boutique

hotels in San Francisco.

Speakers:

511 A USF SYMPRGM-2 2/8/07 10:21 AM Page 2