Dina Tanvuia, M.S.Assistant Professor of Hospitality and Event Management
Office: 26 Maple Terrace, Room 6
- M.S. in Hotel Administration from University of Nevada, Las Vegas, 2004
- B.A. in Business Administration from Paris XII Val-de-Marne University, France, 2000
- HEM 101 Hospitality Management
- HEM 102 Fundamentals of Special Events
- HEM 207 Resort & Casino Management
- HEM 210 Food & Beverage
- HEM 299 Field Experience
- HEM 302 Casino Regulations and Security
- HEM 307 Technology in Casino Operations
- HEM 402 Resort and Casino Management
- HEM 428 Resort Development and Management
- HEM 430 Casino and Gaming Operations
Professor Dina Tanvuia joined the Hospitality and Event Management department at Lasell College in 2013. She teaches a number of courses related to the growing industry, many of which focus on resort and casino management and operations. Prior to coming to Lasell, Dina taught at Southern New Hampshire University where she developed syllabi and comprehensive course plans for hospitality classes. She also organized field trips to destinations like Las Vegas and Foxwoods, Conn. to increase student's exposure to the exciting world of hospitality.
Before teaching, Dina was the Assistant Director of Beverage for Mandalay Bay Resort and Casino in Las Vegas. During that time, she directed a department of 250 employees while generating monthly revenue of more than $2 million. Dina monitored daily sales at the popular resort, investigated discrepancies and established monthly sales reports in order to attain strategically oriented decisions. She had many major achievements during her time at Mandalay Bay Resort and Casino including reducing annual labor expenses by $1.2 million, utilizing monthly Profit & Loss and Point-of-Sale reports, and implementing weekly incentive programs for employees.
What is your teaching philosophy for Lasell courses?
I want my classes to be as close as possible to the real working environment. So, when I don't take my students out to face the industry, I try to bring the industry to the class room through guest lectures, case studies, role play, etc. I treat the students as if they were hospitality executives and through my teaching I empower them to take decisions that will be aligned with their future executive roles. Sometimes I refer to my classes as 'decision labs' because students can 'experiment' their decisions, knowing that this is one of the few places where they are allowed to make mistakes.