It has been a truly exciting and transformative year for the Event and Hospitality Management program at Kansas State University. As part of the College of Health and Human Sciences reorganization on July 1, 2025, our program joined the newly established School of Consumer Sciences, alongside Fashion Studies, Personal Financial Planning, and Sensory Sciences. This reorganization marks a new era of collaboration and growth, positioning us to better serve our students and industry partners through innovative teaching, research, and engagement.
I am honored to join K-State as the new Program Chair for Event and Hospitality Management. With deep gratitude to our dedicated faculty, staff, and students, I am excited to lead the program through this new chapter: continuing our tradition of academic excellence while expanding experiential learning and industry partnerships. We are also thrilled to announce that our Bachelor of Science degree name has officially changed to Event and Hospitality Management in September 2025, reflecting our commitment to preparing future-ready graduates who thrive across diverse sectors of hospitality and event management. In alignment with this change, our program has also adopted the name Event and Hospitality Management (EHM).
This semester, our students continue to make us proud: earning prestigious awards and engaging in hands-on learning that bridges classroom theory with real-world application. Sophie Struck, a junior student, received the $5,000 IFMA Food Away from Home Scholarship. In the College of Health and Human Sciences, 12 students received program scholarships totaling $20,100 in Spring 2025. Caity Cline, Jenna Doran, and Parker Olive earned the Best Paper Award at the 2025 TOSOK THEREPS Conference in New York. Students also represented K-State at the NRA Show and IFMA Education Summit in Chicago, and participated in enriching field trips to Kansas City, visiting hotels and private clubs. Their experiences deepened industry connections and reinforced how well K-State prepares our graduates for success.
Our faculty have been recognized nationally and internationally: Prof. Cindy Lerick was inducted into the International Festivals & Events Association Hall of Fame, Dr. Yue Vaughan earned the Myers-Alford Teaching Award, Dr. Jichul Jang received the Best Poster Award at the NENA CHRIE Conference, and I was honored to be included once again in Stanford University and Elsevier’s 2025 List of the World’s Top 2% Scientists. Collectively, our faculty have published seven journal articles, presented eleven conference papers, and secured more than $790,000 in active research grants, with an additional $1.6 million in new submissions.
As we continue advancing K-State’s Next-Gen vision, we remain committed to fostering excellence in hospitality education through innovation, collaboration, and community engagement. I invite you – our valued alumni and friends – to stay connected, visit campus, and support our mission. Thank you for being part of our story. Your pride, mentorship, and support strengthen our program and inspire us to reach new heights together.
Warm regards,
Dr. Cece Leung Program Chair, Event and Hospitality Management Kansas State University
Undergraduate Highlights
This season, our undergraduate students raised the bar in remarkable ways—from conference participation to student-led research, presentations, and awards. So many challenged themselves to grow, explore new opportunities, and gain meaningful hands-on experience throughout the program, all with the guidance and support of our dedicated faculty and instructors.
As we reflected on last semester’s achievements, narrowing the list was no easy task. The highlights we selected truly stood out—capturing the energy, excellence, and impact that deserve special recognition for a job exceptionally well done.
Student Received IFMA Scholarship
EHM junior student, Sophie Struck, received a $5,000 academic scholarship from IFMA, The Food Away from Home Association. This award supports students who demonstrate exceptional potential and commitment to gaining meaningful professional experiences that prepare them to become the next generation of leaders in foodservice-related fields.
“This scholarship allows me to continue gaining hands-on experience in the hospitality and foodservice industry. I’m grateful for the people who believe in me and my future and are willing to invest in it. Their support motivates me to keep growing, learning, and working toward becoming a leader in this field,” Sophie shared.
Student Team Won Best Paper Award
One team of HM 482 (Human Resource Management in Hospitality Management) students, Caity Cline, Jenna Doran, and Parker Oliver, who were selected through an internal competition in the course, won the prestigious TOSOK Best Paper Award in the 2025 Tourism, Hospitality and Event Conference for Researchers, Educators, Practitioners and Students (THEREPS). Their research project, titled “Beyond the Glass Ceiling: How Women in Hospitality Leadership Navigate Work-Life Balance,” explored gender dynamics and leadership challenges in the hospitality industry.
“Attending this conference was an incredibly rewarding experience,” shared Doran. “What stood out most was the opportunity to engage with thought-provoking research and connect with peers and professionals who share a passion for advancing the hospitality industry. Presenting our own work and receiving feedback deepened my understanding of the topic and boosted my confidence in my academic journey. It was also a great chance to network and gain insight as I enter the industry following graduation.”
Festival Immersion Program won the Pinnacle Award
Embedded in the HM 504 Fair and Festival Management course, the Festival Immersion Program has just wrapped its second year with growing momentum, national visibility, and powerful student outcomes. The inaugural cohort set the tone when the program earned the prestigious IFEA/Haas & Wilkerson Pinnacle Award for Best Educational Program. Four Year 2 students traveled to the IFEA 70th Annual Convention in Palm Springs to accept the award on stage and also assist with on-site production for the convention, gaining behind-the-scenes experience at a global industry gathering.
In Year 2 of the program, nine students in HM 504 engaged in applied learning in two distinct but connected ways. Five students spent 5.5 days on site at the Saint Louis Art Fair, working alongside professionals to support live festival operations, from logistics and guest experience to artist and sponsor support. The remaining four students stayed on campus and mirrored the field experience through structured peer interviews, reflective analysis, and case study work that unpacked what it takes to design and deliver a top-tier arts festival.
The Saint Louis Art Fair’s Executive Director was so impressed with the students’ professionalism, adaptability, and work ethic that she invited them to return for future events. One Year 1 participant has already parlayed their experience into a full-time position with Green2Go, a key sustainability partner of the festival. This combination of national recognition, hands-on learning, and direct career impact shows how the Festival Immersion Program truly delivers on its promise. It bridges classroom learning with high-impact, real-world experience that prepares students to contribute meaningfully from day one in the field.
New to Lacy's
Lacy’s Fresh Fare and Catering, a favorite across campus and a frequent lunch spot for those in the College of Health and Human Sciences, has been serving the K-State campus for over 10 years, with opportunities for students to gain hands-on exploration in both quick service and catering from food production, product inventory, client-centric services, and customer service.
Over the last semester, Lacy’s has acquired a variety of new tools and equipment to continue supporting students and student learning opportunities. Along with expanded equipment, Lacy’s has acquired a new employee, one who brings them into the future of food service – named Wabash Cannonbot by the students.
With generous support from Cathy and Steve Lacy, Lacy’s Fresh Fare and Catering received exciting upgrades and innovations this semester, enhancing both student learning and the guest experience. The restaurant now features a second cashier station equipped with a new Clover POS system, expanded fryer capacity, and a new griddle with a refrigerated base that improves kitchen efficiency and food safety. We also replaced the traditional stove with induction burners, introduced a redesigned menu, and began integrating HM 351 Commercial Food Production Management (Lacy’s) into the Dietetics curriculum to promote interdisciplinary collaboration between hospitality and nutrition students.
Dietetics students have embraced this new experiential learning opportunity. “I really enjoyed working at Lacy’s a lot more than I thought I would,” shared Alli, a junior in dietetics. “It’s opened my eyes to the foodservice side of things. It’s taught us not only to look at food nutritionally, but also how it’s prepared and cooked.”
Students in Lacy’s are welcoming a new assistant, Wabash Cannonbot, this semester: an AI-based service robot. The robot assists in delivering food from Lacy’s kitchen to guests in the Hoffman Lounge, improving both service flow and the overall dining experience. It also gives students hands-on exposure to how robotics and automation are shaping the future of hospitality. This innovation was made possible through a USDA-NIFA Higher Education Challenge Grant secured by Dr. Yue Vaughan and Dr. Kevin Roberts in collaboration with Penn State University, supporting curriculum development that blends hospitality operations with emerging technologies. Early student interactions with the robot have brought a mix of excitement and useful insights. “It’s convenient when we’re busy in the kitchen,” shared Brynna, an EHM sophomore. Leah, a Dietetics senior, added, “Interacting with the robot is fun because I get to send out food and set up where it’s going.” Students also noted areas for improvement. Lauren, a Dietetics junior, said, “The robot is fun, but sometimes the music gets loud, and it’s not as efficient when guests come in quickly.”
These reflections are exactly what experiential learning aims to spark: curiosity, adaptability, and thoughtful evaluation. By engaging directly with emerging technology, students gain a realistic understanding of both the opportunities and challenges of robotics in hospitality, valuable preparation for an industry where automation is becoming increasingly influential.
Want to learn more about Wabash Cannonbot? Feel free to contact Dr. Yue Teng-Vaughn.
Shining the spotlight on our students as they share what inspires them about Event and Hospitality Management.
Abby Fleischer
Because of Event and Hospitality Management, I will always have my professors as resources and mentors who are rooting for my success!
EHM Junior
I am from Berryton, Kansas, and I will graduate in May 2027. I chose to major in Event and Hospitality Management because I love working with people and interacting with new individuals every day. I also enjoy creating memorable experiences for others. The most rewarding part of being an EHM student is the relationships you build and the amazing opportunities we are offered. Most other students on campus don’t have a close relationship with any of their professors, but I can confidently say that all my professors know me on a personal level and truly care about me as a student and individual. I have also been able to become good friends with the majority of my classmates, which will be extremely beneficial in my professional career. Additionally, all our professors implement experiential learning, which offers us great opportunities to connect with current industry professionals.
Grayce Lynam
Because of Event and Hospitality Management, I can pursue a career in a thriving field, knowing I am well prepared.
EHM Junior
My hometown is Manassas, Virginia, and my projected graduation is May 2027. I chose to major in Event and Hospitality Management because of the support I received from the professors. I was initially intending to minor in the program, but when I met the professors, I was really pushed to explore all that the industry had to offer and realized just how passionate I was about hospitality. The most rewarding aspect of this major is the opportunity to learn at a deeper level and serve others. Because of this, I have been able to participate in many hands-on and experiential learning events within the program, which has allowed me to create a resume that is incredibly unique to future employers, unlike any other university in Kansas can offer.
Lili McCallum
Because of Event & Hospitality Management, I will be able to step confidently into the events industry and begin building a career that I’m truly passionate about.
EHM Junior
I’m from Garden City, Kansas, and I’m expected to graduate in May 2027. I chose to major in Event & Hospitality Management at K-State because the program truly had everything I was looking for. I worked in the foodservice industry throughout high school and fell in love with helping people. This major gives me the opportunity to turn that passion into a career while learning from people who share my excitement for hospitality. The most rewarding part of the program is the strong relationships I’ve built with my professors and classmates. In Event and Hospitality Management, I’m not just another number. I feel seen, supported, and valued by my peers and professors. The people in this program genuinely care about one another, and those connections have made my time at K-State so special. I know many of these friendships will last long after graduation.
Noah Presley
Because of Event & Hospitality Management, I have the confidence and ability to meet and talk with people I never thought I would.
EHM Sophomore
I was born and raised in Kansas City, and I expect to graduate in May 2028. I chose this major for the events portion of this major. I had worked at Great Wolf Lodge and other hospitality-centered jobs most of my life. The most rewarding part is the community and the relationships you make with future employers.
Closing Thoughts
As we close an exciting Fall 2025 semester, we are filled with gratitude for the incredible energy and support that continue to shape the success of K-State Event and Hospitality Management. From students gaining hands-on experience at Lacy’s and industry conferences to faculty leading award-winning research and applied learning initiatives, this semester has been a testament to our shared passion for excellence, innovation, and community engagement.
Our growth and achievements would not be possible without the encouragement and generosity of our alumni, donors, and industry partners. Your ongoing support – whether through mentorship, scholarships, guest speaking, or financial contributions – helps us inspire and prepare the next generation of hospitality and event professionals.
Together, we are building a future that values creativity, inclusivity, and innovation across all areas of the hospitality industry. Thank you for being part of our journey and for helping us sustain K-State’s legacy of excellence in education and service.
You can make a difference in the future of Event and Hospitality Management! Support our efforts to enhance program marketing, student scholarships, and faculty development by making your donation.
Warm regards,
K-State Event and Hospitality Management Faculty and Students
Is your high schooler starting to explore colleges? Schedule a Campus Visit TODAY...
Prospective students have several opportunities to visit the campus and meet with program representatives. Explore K-State and the Event and Hospitality Management program by scheduling a Campus Visit!
Donate
Support student success by giving to our Hospitality Management Excellence Fund (J36750) through the K-State Foundation. Your gift enhances student events, engagement, scholarship, and facilities. Donate today and make an impact!
Interested in joining the College Professional Mentor program?
Are you interested in mentoring our students? The College of Health and Human Sciences provides a Professional Mentor Program for the students, pairing firm and industry individuals with students wanting a more in-depth understanding of the profession or area they seek to work in. If interested in learning more about being a mentor, please visit the mentor webpage or reach out to Dana Parker, Career Development Coordinator.
Do you have a job or internship you want us to share with our students?
If you want to promote an opportunity to our Event and Hospitality Management students for an upcoming summer internship or post-graduation job, please let us know.
Follow Us:
Stay connected and see what's happening in K-State Event and Hospitality Management!
Dear Alumni and Friends,
EHM junior student, Sophie Struck, received a $5,000 academic scholarship from IFMA, The Food Away from Home Association. This award supports students who demonstrate exceptional potential and commitment to gaining meaningful professional experiences that prepare them to become the next generation of leaders in foodservice-related fields.
wrapped its second year with growing momentum, national visibility, and powerful student outcomes. The inaugural cohort set the tone when the program earned the prestigious IFEA/Haas & Wilkerson Pinnacle Award for Best Educational Program. Four Year 2 students traveled to the IFEA 70th Annual Convention in Palm Springs to accept the award on stage and also assist with on-site production for the convention, gaining behind-the-scenes experience at a global industry gathering.
logistics and guest experience to artist and sponsor support. The remaining four students stayed on campus and mirrored the field experience through structured peer interviews, reflective analysis, and case study work that unpacked what it takes to design and deliver a top-tier arts festival.
students’ professionalism, adaptability, and work ethic that she invited them to return for future events. One Year 1 participant has already parlayed their experience into a full-time position with Green2Go, a key sustainability partner of the festival. This combination of national recognition, hands-on learning, and direct career impact shows how the Festival Immersion Program truly delivers on its promise. It bridges classroom learning with high-impact, real-world experience that prepares students to contribute meaningfully from day one in the field.
Lacy’s a lot more than I thought I would,” shared Alli, a junior in dietetics. “It’s opened my eyes to the foodservice side of things. It’s taught us not only to look at food nutritionally, but also how it’s prepared and cooked.”
Instagram
Facebook