Mission Statement
The Endicott College‘s School of Hospitality Management is a progressive leader in educating and developing professionals with an integrated managerial understanding of leadership, business and service. By combining applied and theoretical teaching and learning, these professionals will appreciate the diversity and richness of the global hospitality industry.
News
The Third Annual Eta Sigma Delta International Wine and Beer took place on April 20th. Over 400 people attended and sampled an international array of wines and beers at the Misselwood Estate, served by Hospitality Management honor students, as well as students from the Events Management Class.
Founded in 2002, the Endicott chapter of Eta Sigma Delta gave close to $10,000 in scholarship money, raised from various event such as Thanksgiving pie sales and wine & beer tastings, to deserving hospitality students.
Endicott’s Brendan Cronin Discusses His New Autobiography
Beverly, MA – Endicott’s own master chef and author, Brendan Cronin will discuss his new autobiographical release, Cheffin’ – from Potatoes to Caviar on Tuesday, May 8th, from 4:00 to 5:30 p.m. in the Little Theatre, Halle Library, Endicott College, 376 Hale Street, Beverly. The event is free and open to the public.
Irish born Brendan Cronin has worked for major international hotel companies in Ireland, Switzerland, Africa, Thailand, Macao, Malaysia and Singapore. Prior to joining Endicott College in 1995, he taught for many years at Les Roches Hotel Management School in Switzerland.
His first book, Cheffin’ – from Potatoes to Caviar, an autobiography, takes us on a global journey of gastronomic delight from his childhood on a small dairy farm in the West of Ireland, to cooking in great hotels in Limerick, Dublin and onward to the beckoning and beautiful Swiss Alps, Africa, and the Far East.
Books will be available for purchase and signing. Samplings of Brendan’s magnificent cookery will also be available. For more information, please contact Audrey Koke at akoke@endicott.edu or 978-232-2273.