Louisville and Lexington students in Sullivan University‘s Tourism and Event Management and Hotel and Restaurant Management programs will collaborate and travel together on a seven day Learning Journey on board the Royal Caribbean Cruise Lines Oasis of the Seas. While this may seem like a fantastic vacation for these students, it actually an experiential learning component to TRV 194 Leisure Destination Management.
This capstone experience begins with the passport application process, and learning the difference between a passport card, passport booklet and visas that may be required to travel abroad. The importance of these documents and accuracy of travel passenger manifests on departure day is critical if you don’t want to miss the boat.
While at sea, the journey will include a team building day, an extensive behind-the-scenes tour and a classroom at sea. These activities will be conducted by RCCL crewmembers, including discussions with the ship’s executive management team.
In Nassau, our students will tour the meeting and convention space at The Atlantis and sample local foods prepared by Executive Chef Micah Adderley. St. John’s beaches have been rated as some of the best in the world, but before a little beach time we will experience St. Thomas, a ferry crossing and The Westin St. John. The final port, St. Martin, includes an island tour with a true international experience, as St. Martin is part French and Danish.
This journey unique to Sullivan University is truly a way to watch students grow, blossom and excel!
About the Author:
Kimberley Jones, CPCE, CEC CHE is the associate chair for the Event Management & Tourism program and the chair for the Professional Catering program at Sullivan University. She has been with Sullivan since 1997.
Chef Jones began her culinary catering career as the banquet sous chef with the Ritz Carlton Hotel Corporation, moving on to off-premise catering as managing partner and chef of Tim Webber Special Events in Orlando, Florida. Chef Jones handled the planning and execution of events in social, corporate and convention markets. Some of the signature events for which she was responsible include the PGA Bay Hill Golf Classic and the Nokia Florida Citrus Bowl.
Chef Jones is a member of several industry-related associations and serves on the board of directors for the International Caterers Association. She also volunteers with the Marion County Convention and Visitors Bureau Annual Country Ham Days Festival, which is one of the largest tourism events in central Kentucky.
Chef Jones enjoys reading, traveling and is a dedicated college football fan!