by Marisa Marsey
Dial back the decade to the 1960s. Phil and Sally
Blitzer, husband and wife admissions trailblazers,
enter Manhattan’s Summit Hotel expecting to address
a curious few about Johnson & Wales, a small junior
business college in Providence. They find a packed
house. “What should we do?” asks Phil. Sally shrugs,
“Make more coffee.”
And to think, hospitality and culinary arts weren’t
yet a twinkle in Johnson & Wales’ eye.
Today JWU is an accredited university of 16,634
students with topnotch facilities at campuses in
North Miami, Denver and Charlotte, as well as
Providence, awarding undergraduate and graduate
degrees in 40 majors. Yet the university’s strengths
promoted by the Blitzers that day remain: small classes,
well-rounded, industry-relevant curriculum and
hands-on experiences resulting in rewarding careers.
Johnson & Wales has succeeded, not by changing
with the decades, but by continually keeping pace
with or ahead of industry. Here’s a look at how the
College of Business , The Hospitality College and the
College of Culinary Arts , the three at all JWU
campuses today, have evolved in the last half-century.
Our strategic plan, FOCUS 2011, has reached beyond its midpoint
and you’ll read how much we’ve achieved to date and how
much more we have yet to do. It’s always both rewarding and challenging at JWU. After all,
nothing stands still for long here. We have been, and continue to be, an institution on the
move — giving driven students a competitive edge in a global economy.