- April 22, 2025
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USF School of Hospitality and Tourism Management Dean Cihan Cobanogalu with USF students
Photo by Harry SayerKaitlyn Kramer and Kelly Busch
Photo by Harry SayerBrett Kemker with Cindy and Ernie Withers
Photo by Harry SayerAngad Dang, Frances Bryant, Adam Carmer and Brett Kemker
Photo by Harry SayerRegional Chancellor Karen Holbrook, Jerry Brabant, Pamela Brabant and Suedelle Alt
Photo by Harry SayerNatsumi Kawamoto prepares smoked salmon Vol-au-vent.
Photo by Harry SayerLisa Rosario receives a tray of smoked salmon Vol-au-vent.
Photo by Harry SayerAlqasim Alkazrooni prepares smoked salmon Vol-au-vent.
Photo by Harry SayerThe event was held at the Art Ovation Hotel.
Photo by Harry SayerThe event was held at the Art Ovation Hotel.
Photo by Harry SayerHoward Rutherford, Danielle McCourt, Lisa Laubach and Clara Reynardus De Villanueva
Photo by Harry SayerPhil King and Joseph Sifontes
Photo by Harry SayerLuana Nanu, Muhittin Cavusoglu and Trishna Mistry
Photo by Harry SayerBrian and Jen Miles
Photo by Harry SayerBill Mariotti and Anila Jain
Photo by Harry SayerEddie and Pam Beauchamp with Jerry Brabant
Photo by Harry SayerThe event was held at the Art Ovation hotel.
Photo by Harry SayerLena Graham-Morris and Illayda Niyet
Photo by Harry SayerTom Waters and Brittany Swift
Photo by Harry SayerUniversity of South Florida Sarasota-Manatee supporters enjoyed all sorts of dishes cooked up by USF students during the annual HospitaBull event on March 28.
The 2023 outing hosted more than 200 USF figures and guests at the Art Ovation Hotel for a program that started with a social hour that included hors d'oeuvres passed out by students. The night benefited the USF School of Hospitality and Tourism Management.
Guests entered the event space and sat down for a program that included words from regional chancellor Karen Holbrook, campus dean Joni Jones and dean of USF School of Hospitality and Management Cihan Cobanoglu.
All the while the night's attendees enjoyed a dinner lineup that included Vol-Au-Vent, braised short rib, vanilla-cardamon cremeaux and more.
