Nearly 70 FIU-hospitality alumni joined Dean Hampton, Associate Dean Rocco Angelo and a select group of students for the annual New York reception, which takes place in conjunction with the International Hotel, Motel & Restaurant Show and The American Hotel & Lodging Association Fall Conference. The event took place at the Sofitel New York Hotel.
A group of Chaplin School students attended the YPO-WPO luncheon on November 5 at the Fontainebleau Miami Beach, hosted by Humberto “Burt” Cabanas ‘76, immediate past Chairman of Chaplin School’s Industry Advisory Board and current member of FIU’s Board of Directors. Students had the opportunity to perfect their elevator pitch and network with young presidents and executives in the hospitality industry. Photo: Students with Dean Mike Hampton (center), Burt Cabanas (rear left), and Lourdes Gomez (front, second right) at the YPO-WPO luncheon.
Before harvesting, winemakers give their grape crops "checkups" to ensure that acid levels are just right for picking. Among the tests administered are titratable acidity (TA titration) and yeast assimilable nitrogen (YAN), which both give winemakers an idea of how successful fermentation will be. Both tests require time and two separate samples for analysis. Dr. Barry Gump, Harvey R. Chaplin Eminent Scholar’s Chair and professor of Beverage Management, has recently developed a modified procedure that combines both tests into one that uses a single sample of grape or juice. With implementation of Dr. Gump's new method, winemakers will experience significant savings in operational time because analysis happens only once. To learn more about Dr. Gump's research into the "Combined Titrametric Analysis of TA and YAN", visit the VitisResearch.com website.
