FACULTY

The faculty of the Travel Institute of the Pacific is comprised of active industry professionals with years of experience and solid academic credentials. They combine in-depth industry knowledge, superb teaching skills and a genuine interest in the success of their students. Our instructor group represents some of the best talent in the industry. The following individuals head the Institute's professional staff:

JAMES E. HUGHES, CTC - Director
Founder and President of the Institute, Mr. Hughes has managed hotels in Waikiki and California for over 25 years. He is considered an authority on operating independent properties, and is a widely respected industry consultant. He is the author of the text "Front Desk Operations" which is used, not only at the Institute, but also throughout the United States.

FRANK N. GREEN, CTC - Director
Before joining the Institute, Mr. Green was a PSR for ALITALIA Airlines and prior to that, the Director of Tour Programs for Rigoni Tours in Trento, Italy. As a consultant, he has opened numerous travel agencies and, as manager of American Express Travel, pioneered the first installation of airline computers in an agency. Considered one of the nation's finest industry trainers, Mr. Green is also the author of the "SWITCH" program, used for cross training on airline reservation systems.

PROGRAM INSTRUCTORS

MITSUO YAMAMOTO – School Director

After finishing college Mr. Yamamoto went to work with the Sheraton Hotels in Hawaii and later to the Ihilani Resort where he served as the Director of Guest relations. He joined the Institute in 1997 and currently serves as the school’s Director and oversees the Financial Aid office.

PROGRAM INSTRUCTORS

TRAVEL:

George Cruden
Bobbi Green, CTC
Karen Smith
LeeAnh Simon
Robin Alo
Frank Green, CTC
Christine Hughes
Gary Watanabe

HOTEL:

Ed Saunders
Paul Aylor
Mits Yamamoto
James Hughes, CTC

CULINARY ARTS:

Chef Eric Gotz
Chef Daniel Bannwarth
Chef Eldon Rodriques
Chef Chad Nakamura
Chef Siegbert Wendler
Chef Craig Omori

FACILITIES

The Travel Institute of the Pacific occupies the 11th floor of the Interstate Building, centrally located on the main bus routes between downtown Honolulu and Waikiki. Classrooms are fully carpeted and air conditioned, with panoramic views of the city and ocean. In order to insure individualized instruction and personalized attention, all classrooms are designed for limited enrollment. In addition, the Institute maintains an extensive reference and periodical library, a computer center with live on-line American Airline SABRE CRTs, United Airline APOLLO, IBM PCs, and Computerized Hotel Front Desk Systems. From a staff of industry professionals to industry standard computerized course materials, the Institute is committed to maximizing each and every student's learning potential.

All kitchen work will be held in the Institute's Culinary Annexes, located at the corners of S. King Street and Kalakaua Avenue and on S. Beretania St. The kitchens, constructed specifically for the Institute's Culinary and Patisserie programs, are industry standard training facilities, including a complete commercial kitchen, bakery, patisserie, dining areas and classrooms. The kitchens were planned to maximize student work area within the environment of a commercial kitchen/bakery. In order to insure individualized instruction and personalized attention, all kitchens and classrooms are designed for limited enrollment.

Equipment is all new industry standard and commercial grade, and includes; 6 burner ranges and full size griddle with presentation and demonstration counter, commercial ovens, 3 compartment sinks, prep, hand and mop sinks, stainless steel work stations, stainless steel prep tables, dishwashing equipment, dry storage, general storage, stainless steel racks and shelving, dining tables and chairs. The Kitchen is completely stocked with all the necessary pots, pans, utensils, tableware and general supplies needed to maintain a commercial kitchen/bakery and dining facility.