Amy Nguyen

Kelly Simmons

Nguyen, from Norcross, Ga., reviews work details with Katie Doak, banquet operations manager.
Photographer Peter Frey

Amy Nguyen learned from a career assessment that she had the aptitude to become an event planner.

“I didn’t know what it was,” she said.

But after she began work at the UGA Center for Continuing Education & Hotel, she realized that planning events has a lot in common with stage management, which she had enjoyed in high school.

“After I dipped my fingers into the run of the show and the behind-the-scenes logistical work, it just really stuck with me,” Nguyen said.

Through the University of Georgia Hospitality and Food Industry Management (HFIM) program, Nguyen did an internship in event planning at the Georgia Center. An on-campus living laboratory for HFIM students, the Georgia Center brings food and beverage together with hotel management and event planning for a broad spectrum of career options in hospitality.

Nguyen, a fourth-year student majoring in HFIM and management information systems, also spent time in food and beverage at the Georgia Center, working her way up from server to trainer to student assistant manager during the two-and-a-half years she was there, and learned a lot about how the different departments work together.

The Georgia Center has taught me a lot of transferable skills.

Nguyen says. “I have been able to work on projects that allow me to use my organizational and design skills.”

“It isn’t just hotels and restaurants. It’s a huge umbrella that includes event planning, human resources, tourism, food and beverage, and this program lets you explore everything you want to do and more.”