Last month, Missouri State’s School of Hospitality and Agricultural Leadership hosted the Leader’s Lounge, an industry networking event for hospitality students. At the Leader’s Lounge, students got to connect with hospitality leaders in a happy hour-inspired setting, complete with mocktails and passed hors d’oeuvres.
Creating Space to Connect
Matt Bekebrede, instructor in the School of Hospitality and Agricultural Leadership, designed the event with students in his special event planning course. They transformed a campus favorite, Carrie’s Café, by draping its expansive windows to give the sun-drenched space a moodier vibe. Next, they swapped Carrie’s lunch tables for lounge-worthy high tops and styled them with miniature lamps, bud vases and tea lights.
Hospitality students received personal invitations to mingle with key leaders in their industry, including:
- Tim Combs, Hyatt Regency St. Louis at The Arch
- Matt Disheroon, Hospitality America/Hotel Avail/Motto by Hilton
- Reed Forester, Silver Dollar City
- Brian Inman, O’Reilly Hospitality Management
- Dana Maugans, Springfield Convention and Visitors Bureau
- Danelle Maxwell, Missouri State University Career Center
- Chip Misch, Missouri Athletic Club
- Bailie Sonnentag, Hospitality America/Hotel Avail/Motto by Hilton
- Brad Thomas, Silver Dollar City (who provided the keynote address)
The Leader’s Lounge sparked new connections — and at least one job offer. We sat down with Bekebrede and Dr. Kara Wolfe, director of the School of Hospitality and Agricultural Leadership, to learn how this event came about.
Q&A
Academic Expressions: How did the idea for the Leader’s Lounge develop?
Kara Wolfe: We have a career fair every semester, and we wanted to mix that experience up.
Matt Bekebrede: We wanted to create something fresh and fun that would give students a networking opportunity without feeling like a requirement. For inspiration, we thought about events like a Chamber [of Commerce] after-hours mixer and tried to replicate that experience.
KW: Matt [Bekebrede] had the idea to invite a keynote speaker. Brad Thomas [president of Silver Dollar City], who’s such a thought leader for our industry, shared words of wisdom. The students were beyond excited to hear from him — he spoke for 20 minutes, and not one person pulled out a phone. They just listened and took it all in.
MB: A number of students I talked to were so locked in for this event that they didn’t even bring their phones. They really wanted to present professionally. We saw this in how they dressed, too. They dressed up, and they projected professionalism. I was thoroughly impressed.
AE: That’s awesome. Looking at the guest list, you certainly created opportunities for students to make meaningful connections.
KW: We’re so thankful to the industry leaders who attended! These are very busy people, and they took time to come meet with our students.
MB: That was a great thing for the students to see in action. Being in school feels busy, but once you’re out of school, it’s another level. As a professional, you’ve got to juggle so many things. For our students to see that these leaders manage packed schedules and still make time for networking, still make time to be part of the community — that all contributes to our students’ professional preparation.
Top-shelf Touches
AE: What details made this event special?
KW: Matt [Bekebrede] and his students went over the top. They wanted to have it at night, but we couldn’t have it at night.
MB: So we made it feel like night! And we hand delivered invitations to our students. It wasn’t just a poster in the hall — it was a personal, handwritten envelope.
KW: And it was all student driven. Students planned and designed the event, and students from the banquets course provided event service.
MB: They did a great job. The food (designed by Wajeana White, senior instructor in the School of Hospitality and Agricultural Leadership) was phenomenal, and it was elevated. The students got to see what to expect at an event like this, where they’re probably not going to be passing chicken tenders. It’s small plates and bev naps, and you have to learn to manage that as you’re meeting people and having conversations.
Professional Preparation
AE: How did you help students prepare for this opportunity?
KW: Matt [Bekebrede] and his students provided talking points and a video that gave tips on professional attire. And the week before the Leader’s Lounge, Eta Sigma Delta, the hospitality honors society, held a Networking 101 panel with industry professionals. The audience for that panel was packed. Students learned things like how to develop their elevator pitch.
MB: The timing of the panel was great because the panelists reinforced what we were telling them about how to prepare. We echoed each other, which gave students a clear understanding of what they needed to do.
AE: It sounds like this experience — in addition to being a fun time — was really empowering.
MB: I think next semester, we’ll see a new appreciation for the career fair. The students really liked the Leader’s Lounge, but it’s another year before we can hold it again. They’re now talking about the next career fair and how they can keep building their networks.
AE: So it’s awakened a new passion for networking and taking a proactive approach to your career.
MB: It definitely awakened some of the students. We’re having more genuine, richer conversations.
KW: I’ve seen that as I walk through the halls and drop in on classes. The students are more excited about just talking to people. That’s the power of good conversation, which we witnessed at the Leader’s Lounge. The industry leaders we invited are great catalysts for conversation, and the students learned from them.
MB: The whole design of the event showcased to the students that this is what hospitality is. We go above and beyond. We could have made it easier, but it was worth it to go through all the steps.
KW: It wasn’t in black and white; it was Technicolor.
AE: It sounds like the Leader’s Lounge is a tradition that will continue.
MB: Yes, 100%.
Around Campus…
The Spring Scholarship Summit, hosted by the Faculty Center for Teaching and Learning (FCTL), is coming up on April 11. This open house event offers the chance to learn about research across campus, mingle with colleagues and enjoy light refreshments. FCTL is planning for 14 poster presentations on a range of topics, including health care, childhood education, community, technology, higher education and more.
Spring Scholarship Summit Details
Out and About…
On April 1, Dr. Melissa Bledsoe, dean of the Darr College of Agriculture, was spotted throwing out the first pitch at Hammons Field. The Missouri State Bears took on Oklahoma State as the crowd celebrated Darr College of Ag Night.
“Supporting the Bears and celebrating the Darr College of Agriculture — there’s no place I’d rather be,” says Bledsoe.
She threw a solid pitch, setting the tone for a great night that ended with a W for the Bears.