The International School of Hospitality Welcomes 2009 Art of Concierge...

The International School of Hospitality Welcomes 2009 Art of Concierge Program Advisory Board

The International School of Hospitality announces the appointment of leading concierge professionals to its Art of Concierge program Advisory Board.

Las Vegas, NV December 1 2008-- Timothy Lam, Director of The International School of Hospitality, a hospitality management career school, today announced its 2009 Advisory Board for its concierge curriculum track.

Tyra Bell-Holland, Executive Director of Concierge Services from the Venetian 's38; Palazzo Resorts and course developer for the Art of Concierge program, Lisa Carson, Chef Concierge at the Four Seasons, Bryan Funai, Concierge Supervisor at Bellagio, Jacque Hallstead, founder of SNHCA 's38; first concierge in Las Vegas, Jeanne Mills, Chef Concierge at MGM Grand Hotel 's38; Casino, and Anne Marie Whitmore, Chef Concierge at The Palazzo Resort Hotel Casino will work together to guide the continued development of the concierge curriculum at TISOH. They will also be responsible for overseeing the progression of the online Art of Concierge program available to students worldwide, and administering the Les Clefs d'sOr USA/TISOH scholarships.

Our course teachings are deep-rooted in practical and current instruction, explained Lam, so to have an advisory board that reflects the strength and professionalism of the leading Las Vegas properties is really an honor. Our students will be the direct beneficiaries of this board'ss efforts.

The International School of Hospitality (TISOH) was founded in 2005 by professors from the University of Nevada Las Vegas. The mission of the school is to offer practical, short term hospitality training certificate programs developed by academicians and taught by industry professionals. Along with class instruction, most courses include site visits and working internships. The school curriculum includes conference management and event planning, hospitality leadership and supervision, wedding planning, the art of concierge, the art of food and beverage, and hotel operations. Students may elect to study on site or enroll in TISOH'ss online courses.

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