Ecolab provides gift to Hospitality Business
Ecolab Inc., a global leader in cleaning, food safety and health protection products and services, together with Ecolab Industry Foundation, has stepped up to provide a $300,000 gift in support of a major revitalization project to bring the Culinary Business Learning Lab into the 21st Century.
The gift includes in-kind commitments of state-of-the-art equipment and products to The School of Hospitality Business project. The gathering space in the Culinary Business Learning Lab (CBLL) will be named for Ecolab.
“Ecolab is proud to work with MSU’s School of Hospitality Business on the Culinary Business Learning Lab,” said Kris Taylor, vice president of Ecolab Industry Foundation. “Ecolab is committed to assisting customers worldwide with their unique needs by providing them with comprehensive, value-added solutions and professional, personal service. Partnering with MSU aligns with this commitment and our investment in supporting this world-class institution and leader in hospitality business education is mutually beneficial.”
The groundbreaking CBLL revitalization project will make crucial and cutting-edge technology available to students in a hands-on learning environment. Over 11,000 square feet of space on the garden level of the Kellogg Hotel & Conference Center will be updated for use in food production management courses, special events, and executive development programs for industry professionals.
One of the overarching goals of the revitalization is to incorporate principles of green technology practices and sustainability directly into the CBLL, matching efforts in The School’s curriculum and across campus.
“Ecolab’s partnership and their contribution to the future of hospitality business education will leave a lasting impression on future leaders—our students—as well as all others who use or view the lab,” said Dr. Ron Cichy, director and professor of The School. “The lab will be a place where top talent meets technology, research meets the real world, sizzle meets sustainability and culinary creativity meets business acumen.”
Phil Hickey (Hotel and Restaurant Management, ’77), chairman/CEO of Park Row Ventures and co-chair of the CBLL Volunteer Fundraising Committee, couldn’t agree more.
“We already have the faculty, staff, and the will to continue to be leaders in this arena,” he said. “Now we will have the space and the equipment.”
For more information about the Culinary Business Learning Lab or about making a gift to The School of Hospitality Business, go to http://www.bus.msu.edu or contact Associate Director of Development Shelley MacMillan at (517) 884-1586 or firstname.lastname@example.org.