John Gescheidle（工商管理学士学位，1988）表示：“在酒店行业工作和服务他人的热情在我家有着50年的传统。我的父亲在国家餐厅协会（National Restaurant Association）工作，我的大哥拥有一家服务于酒店行业的广告公司，而我的二哥是一名厨师。”
Gescheidle将这种激情通过他和妻子Liz Gescheidle于2004年开创的公司带入到家庭生活中。他表示：“我们想要在家乡开创企业，这样我们就能看到我们的2个孩子慢慢长大。”他们的公司Foodservice
Safe（¬foodservicesafe.com），主要在伊利诺伊州为酒店行业提供食品安全和酒精意识的个性化培训项目。
Gescheidle在谈及他们的企业方向时，表示：“我们都有酒店行业的从业背景，所以我们在行业中拥有很多关系。” Liz负责国家餐厅协会的食品安全项目，John为国际餐厅协会教育基金会（National Restaurant Association Educational Foundation）、伊利诺斯艺术学院（Illinois Institute of Art）和芝加哥烹饪和酒店管理学院（Cooking and Hospitality Institute of Chicago）工作。
Gescheidle解释道：“在我们公司营业的第一个月，我动用了所有的关系帮助，打响我们企业的名声。这是一个非常棒的行业，因为人们不会忘记谁帮过自己。这也是我们如何使企业快速发展起来的原因。”之后，他又说道：“企业是靠介绍和口碑发展起来的。”他们每年的客户基数大约有60家公司，其中包括Sunset Foods和Rainforest Cafes。“我们工作很长时间，但是我们也有更多的时间照看孩子。”
Gescheidle每天的职责有四重：“为我们当前的客户保持纪录；维持我们在行业中已建立的关系，提供中西部地区所需要的认证培训；进一步发展我作为导师的技能，确保我能够提供最即时的信息；至于管理方面，涉及账目、保持我们的资格、经营企业的整个物流。”他的妻子主要负责Foodservice Safe的营销和管理，经营公共培训项目。
Gescheidle把自己进入行业做好的准备归功于肯代尔的课程。他解释道：“我非常喜欢肯代尔的一点就是课程的实践性，我们那时与真正的公司讨论真实的问题。” Gescheidle还获得了瑞吉斯大学（Regis University）的非盈利管理理学硕士学位（M.S. in Nonprofit Management），这是他完全在网上完成的课程。他解释说：“这种经验使我获得了有关企业的新领域学习，网上培训。”
除了经营自己的企业，Gescheidle通过在当地学校教授酒店和烹饪管理课程以及参与酒店、餐厅和机构性教育理事会（CHRIE，International Council on Hotel, Restaurant, and Institutional Education），一直与酒店行业保持联系。他鼓励雄心壮志的酒店专业人士做出同样的努力与行业保持联系。他表示：“加入协会、了解你的同学。抓住每一次机会与尽可能多的行业人士接触，制定计划保持这种联系。不要在该行业中过河拆桥。”
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办公地址：北京市 东城区 东直门外大街48号 东方银座A座19FIndustry relationships are key to the success of John Gescheidle’s home-based business.
“A passion to work in the hospitality industry and serve others has been in my family for about 50 years,” says John Gescheidle (B.A., Business Administration, 1988). “My dad worked for the National Restaurant Association, my oldest brother owns an advertising agency dedicated to the hospitality industry and my middle brother is a chef.”
Gescheidle has carried that passion into his own family life, via the company he and his wife, Liz Gescheidle, started in 2004. “We wanted to start a home-based business so that we could see our two kids grow up,” he says. Their company, Foodservice Safe (¬foodservicesafe.com), offers personalized training programs in food safety and alcohol awareness to the hospitality industry, primarily in Illinois.
“We both have backgrounds in hospitality, so we had quite a bit of contacts in the industry,” says Gescheidle of their business direction. Liz was responsible for the food safety program at the National Restaurant Association, and John has worked for the National Restaurant Association Educational Foundation, the Illinois Institute of Art and the Cooking and Hospitality Institute of Chicago.
“Within the first month of our business, I’d called in all the favors I had to get our name out there,” Gescheidle explains. “It’s a wonderful industry, because people don’t forget who helped who. So that’s how we got the business kick-started fairly quickly.” After that, he says, “the business developed with referrals and word of mouth.” Their annual customer base of about 60 companies includes Sunset Foods and the Rainforest Cafes. The couple is “working more hours, but we see our kids more.”
Gescheidle’s daily responsibilities are four-fold: “to handle record-keeping for our current customers; to nurture the relationships we’ve developed in the industry and provide the certification training that’s required in the Midwest; to further develop my skills as an instructor to make sure that I’m offering the most current information available; and then the administrative part—accounting, maintaining our credentials, and the whole logistics of running the business.” His wife handles most of the marketing and administration for Foodservice Safe and runs the public training programs.
Gescheidle credits the relevancy of his Kendall programs with preparing him for the industry. “What I liked about Kendall so much was the practicality of our classes—we’d talk about real issues with real companies of the time,” he explains. Gescheidle also holds an M.S. in Nonprofit Management from Regis University, a program he completed entirely online. “That experience has allowed me to open a new area of learning in my business, which is online training,” he explains.
In addition to his business, Gescheidle keeps connected to the industry by teaching hospitality and culinary management at local colleges and involvement with the International Council on Hotel, Restaurant, and Institutional Education (CHRIE). He recommends that aspiring hospitality professionals make the same effort to connect. “Join associations and get to know your classmates,” he says. “Take every opportunity you can to meet as many people in the industry as possible, and have a plan to keep the relationships going—you don’t want to burn any bridges in this industry.”
“Take every opportunity you can to met as many people in the industry as possible, and have a plan to keep the relationships going—you don’t want to burn any bridges.”
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