History

Beginnings

Our department has evolved through the hard work of dedicated educators, which began in 1962 with Myrtle V. Caudell, a pioneer in education from the Normal School. Our roots were in home economics, nutrition and food science, environmental and consumer studies, human development, and family and community relations.

This foundation would spur the growth of applied programs in hotel and restaurant management, culinary arts and travel and tourism over a 30-year period.

An aggressive effort to complete a program self-study in 1992 resulted in the department’s accreditation by the Commission for Programs in Hospitality Administration (ACPHA).
The tradition of honoring local “hospitality ambassadors” began in 1995.
A new Bachelor of Science Degree in Hospitality Administration was completed and approved in 1996.
The addition of two academic concentrations was instituted in 1997.
At the same time, a minor for hospitality was sought and approved.

The Statler Foundation awarded Buffalo State a grant to establish a program for Minority Career Development in Hotel Management.
A third concentration in Culinary Arts was approved in 1999, and the curriculum blossomed.

Caudell Hall

On February 9, 2017, Governor Cuomo announced the completion of $27.6 million in Caudell Hall renovations which were combined with one of the largest and most substantial gifts from the Statler Foundation. A signature space that supports the departments of Hospitality and Tourism; Health, Nutrition, and Dietetics; Social Work; and Speech-Language Pathology was created.

Caudell Hall features a new two-story main entrance, and the stunning Russell J. Salvatore Demonstration Kitchen and culinary theatre which is now accessible from an expansive lobby. Architectural changes in the original floor plan resulted in expansion of the culinary, baking, and food labs on the first and second floors, updated elevators, rest rooms, and conference spaces which are inspiring all students and business and industry to collaborate with us in new initiatives.

In 2019, a partnership was solidified with a global leader and manufacturer of food products for training and development of chefs in Caudell Hall culinary labs.

And for the first time in our history, the department hosted one of the world’s leading sustainable seafood experts and educators, on stage to bring his message of enlightenment to the Buffalo State College campus community.

Campus House

One of the college's five original buildings, Campus House, became the perfect location to create a “hands-on” laboratory for Buffalo State’s hospitality program. The substantial SUNY investment resulted in a dynamic teaching-and-research laboratory and opened in 2002. Faculty, staff, alumni, retired, and friends of the college would now have access to spaces for dining, networking, meeting, and special occasions and cement collegial relationships while students practice 21st century skills and gain industry specific knowledge. The student chapter of Club Management Association of America was formed.

Serving Students

A legacy of external support by the Statler Foundation which began in the 1980s for dozens of students in the new program continues today.
- Scholarships and awards beginning in 2001 were granted in amounts of $1,000 and applications for the competitive scholarship of excellence became available to eligible students.
- A grant for Career Development in Hotel Management for $360,000 jumpstarted the department’s activities and recruitment of students.
It should be noted that numerous private donors also contributed to efforts to grow the popular programs in hospitality administration and continue to do so today!
During September 2005, the department joined the School of the Professions and formed the Eta Sigma Delta Hospitality National Honor Society.
The National Society for Minorities in Hospitality became part of student life in 2006.
Study abroad programs became part of an elective course which significantly expanded students’ cultural competencies. Faculty-led programs from 2013 to 2017 featured study experiences in Italy, France, Ireland, Spain, and Greece.
During this time, beyond the classroom learning was taking shape and the Mise En Place Catering Club was formed.
The Hospitality and Tourism Department operates in a culture of community engagement and cultivates partnerships with business and industry. Talented faculty seek innovative ways to deliver twenty-first century skills to a diverse and changing student population. Together we focus on student development and are firmly grounded in producing graduates that excel in communication, teamwork, professionalism, and problem-solving.

Our Alumni

The department’s outreach to alumni professionals was formally established in 2004. The current list consists of over 150 alumni with leadership positions in a wide range of hospitality sectors and supporting industries.