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Charlotte student, Katie Heitman, center, serves delectables to media commentator Bob Costas, left, and golf writer, Dan Jenkins, right, as part of her duties at the 105th U.S. Open in June. Heitman was among 68 students, faculty and staff who worked behind the scenes at the golf gala.

Charlotte student, Katie Heitman, center, serves delectables to media commentator Bob Costas, left, and golf writer, Dan Jenkins, right, as part of her duties at the 105th U.S. Open in June. Heitman was among 68 students, faculty and staff who worked behind the scenes at the golf gala.

JWU Service Above Par at U.S. Open

North Carolina’s Pinehurst resort was the setting for the 105th U.S. Open, and it proved to be an exhausting week. Golfers including Phil Mikelson, Tiger Woods and Ernie Els hit the course in full swing and ready for battle as did faculty, staff and 68 students from the Charlotte Campus who greeted, served and fed players, their families and hundreds of executives and guests the entire week.  
 
They could be found everywhere from the clubhouse and executive tents to the production kitchens and private homes. They represented all of the colleges, some for the part-time job, others for the unique opportunity to work a major event and have the chance to rub elbows with people in the industry.
 
A Tiger Woods’ drive away from the course Charlotte Campus chefs Brian Campbell ’04 and Jeremy Houghton ’93, four students and Andres DeMarchena, ’01, and Scott Weiss, ’00, worked inside The Golf Digest Companies’ 10-bedroom home rented for advertising clients. Guests included NBC sports announcers Bob Costas and Johnny Miller, renowned golf author, Dan Jenkins, and CEOs and senior management from The Golf Digest Companies, Pfizer, Porsche, Bacardi, Polo Ralph Lauren and Royal Bank of Scotland among others.
 
Student assistants were chosen based on background, college and results of a three-step interview process. “This was not a free-for-all and students were paid, so we screened about 400 to 500 applicants,” said Tripp Harrison, events staffing manager for Compass, NA. “This is grueling work, but a phenomenal hands-on experience that was a once-in-a-lifetime opportunity. What a resumé builder.”
 
“For me, it was great experience. I not only saw the day-to-day operations from the food and beverage standpoint, but, I also came in contact with some great clientele,” said hospitality major Steve DePiano. “When watching these televised events, we often forget how much time and effort is required to successfully host a sporting event of such magnitude. Being part of the U.S. Open has given me a greater appreciation for all those who worked so hard to give the spectators, patrons, players, and sponsors a wonderful experience that surpassed their anticipated expectation.”
 
Just as everyone was beginning to catch a collective breath, Campbell and crew were asked to hold the week of April 3, 2006 open for The Masters in Augusta, Ga.