Tony Kaszuba, president of RMA Hospitality Management, has been nominated to be SFM’s 2013 Hennessey Traveler.
Tony Kaszuba, president of RMA Hospitality Management, has been nominated to be SFM’s 2013 Hennessey Traveler, carrying on a long tradition of the association's support and encouragement of foodservice hospitality personnel in the U.S. Air Force. Kaszuba's travels will begin in late January or early February 2013, which SFM will document on its website.
The Hennessey Travelers Program was created to promote educational opportunities for members of the U. S. Air Force serving in hospitality assignments. It provides encouragement and support for those members of the U.S. Air Force who have an interest in pursuing career opportunities in foodservice hospitality upon their departure from military service.
Kaszuba joins SFM’s many Hennessey Travelers—only one chosen per year—who evaluate foodservice and hospitality at U.S. bases around the world. Specific evaluations are provided on customer service, overall management, command support of foodservice operations and the general attitude of the base to excel by providing outstanding onsite hospitality.
Current reductions in defense spending reduced the military’s funding for the Hennessy program for the coming year, but SFM’s Foundation created a new support program that assures it program continues. The Foundation will also broaden its educational role with Hennessey Travelers.
Corporate support of the program will be offered at $1,000 or more annually, and personal donations in a suggested amount of $500 (amounts may be higher or lower) are also encouraged. Support of the program is completely tax-deductible and all supporters will receive benefits for their participation. Sponsors and donors may learn more by clicking here.
“I am honored to be selected to be a part of this long-standing SFM partnership with the Hennessy Traveler Program,” says Kaszuba. “I look forward to learning from the outstanding foodservice professionals serving in the U. S. Air Force and in turn sharing those experiences with the SFM membership.”