WVU Hospitality Lab perfect at placing students
The Hospitality Lab at West Virginia University has had a fabulous rookie year.
The lab, which opened about 12 months ago, has achieved a 100% job and internship placement rate for participants.
Known officially as the Nemacolin Hospitality Innovation and Technology Lab, the program is designed to enhance hospitality education at WVU and to boost the hospitality industry as well. It is known, colloquially, as the HIT Lab.
Maggie Hardy, owner and CEO of 84 Lumber and Nemacolin Resort, and her family were linchpins in the development of this state-of-the-art endeavor. They donated $7 million to WVU in 2023 to construct this lab 鈥� 鈥渃onstruct鈥� being a concept with which the family is intimately familiar.
That endowment isn鈥檛 the only link the Hardys have to WVU. The family鈥檚 name also is attached to a bachelor鈥檚 degree program there 鈥� Hardy Family Hospitality and Tourism Management. That program has been in operation since 2011. Nemacolin became involved in 2012 following a serendipitous set of circumstances.
Maggie was in Morgantown, attending a speaking engagement featuring her late father, Joe, founder of 84 Lumber. A student approached her, requesting a donation, and Hardy granted that request, becoming the program鈥檚 first donor.
The HIT Lab is part of the university鈥檚 John Chambers College of Business and Economics, based in Reynolds Hall.
鈥淲e had 100% placement into graduate school or full-time internships (via the lab),鈥� said Meridith Balas, director of the lab and a Uniontown High School alumnus. 鈥淭his has not been a surprise.鈥�
She said in a statement that the lab 鈥減rovides students with opportunities to work with industry leaders and cutting-edge, interactive tools to gain valuable hands-on experience. By engaging directly with luxury hospitality leaders and delivering work that matters to real clients, students are gaining career confidence that sets them up for long-term success.
鈥淭his partnership gives them real experience, real responsibility and real opportunities. As someone who grew up in the Laurel Highlands region, it means a great deal to contribute to work that strengthens both our students and the place that shaped me.鈥�
Two students, Makena Vass and Elsie Rector, spoke about their experiences in the lab.
Vass said: I am a junior majoring in Hospitality and Tourism Management. My experience in the Nemacolin Lab has allowed me to translate the concepts I鈥檝e learned in the classroom into meaningful, real-world applications.
鈥淪pecifically, it has strengthened my professional communication skill in delivering clear, concise project summaries and asking targeted questions to better understand our clients鈥� needs. These are all skills that have benefited me as I apply for summer internships and will carry into the position itself.
鈥淭he value of the lab extends beyond skill development. The most meaningful aspect has been the opportunity to collaborate with fellow students who share the same passion for our work.
鈥淚 have formed lasting friendships and professional skills that anyone can gain through this experience. It provides an unparalleled opportunity to deepen and expand anyone鈥檚 understanding of the hospitality industry before leaving college, which is why the lab is invaluable.鈥�
Rector, a junior in Hospitality and Tourism Management, said: 鈥淚 joined the Nemacolin Lab my freshman year and quickly discovered how closely my lab work aligned with what I was learning in the Chambers College. That connection has made my education feel more meaningful.鈥�
Maggie Hardy lauded the lab for its success.
She said in a statement: 鈥淚鈥檓 thrilled to celebrate the remarkable first year of 鈥� its success in supporting our newest hospitality leaders. The lab is preparing students to truly excel in the luxury space, and I am incredibly proud of the outstanding results achieved thus far by the faculty and students.鈥�