Zapopan, Jalisco; October 20, 2026.— The School of Hospitality at the Guadalajara campus of theUniversidad Panamericana , is entering a new phase and has adopted the name School of Business in Hospitality and Food (ENHOA).
This transformation reflects the evolution of its academic identity and its commitment to training professionals capable of combining business excellence, culinary innovation, and a humanistic approach to service.
A Profound Transformation
Since its arrival in Guadalajara 15 years ago, when it was known as the School of Institutional Administration, the School has broadened its focus by strengthening research and innovation and incorporating new academic programs, technologies, and perspectives on the industry.
This evolution aims to prepare professionals to meet the challenges of an industry that goes beyond traditional hospitality.
“We need an identity that better conveys who we truly are and what we do. That is why we are taking a historic step today,”said Antonio Hemuda Jorge, M.A., dean of the School.
What does the name ENHOA stand for?
The new name of the School of Business in Hospitality and Food reflects the breadth of its academic offerings and the evolution of its educational vision.
- Business: focuses on training executives, entrepreneurs, and strategists who are capable of understanding and managing organizations.
- Hospitality: It emphasizes service, empathy, and the human experience as essential elements of training.
- Food: broadens the focus to include gastronomy, science, and food value chain management.
With this identity, ENHOA seeks to communicate more clearly its scope of activity and the direction of its academic development, while preserving the School’s legacy and broadening its students’ career prospects.
The Future Leaders of the Industry
To commemorate this new beginning, the School’s students were each given a spoon—the oldest and most universal tool used in food service and preparation. With it, one nourishes oneself, combines ingredients to create, and serves others, making it a symbol of the essence that the institution seeks to convey.
During the meeting, Antonio Hemuda Jorge welcomed the students and invited them to actively participate in this new phase, bringing together excellence, innovation, and their diverse talents.
“Great culinary concepts require leadership excellence, and the hospitality of the future demands culinary innovation. ENHOAis your new platform. If we look around us, we see the future leaders of the industry that drives the world. I invite you to join forces with me, pool our efforts, and go out there to make our school’s name shine brightly, ”he emphasized.
An educational program that combines business excellence and a humanistic vision
During the ceremony, Dr. Abraham Mendoza, president of the Guadalajara campus, emphasized that the true value of hospitality lies in recognizing each person’s dignity and making them feel important.
This vision is rooted in an education based on knowledge, preparation, and a deep sense of humanity. From this perspective, the School is reinventing itself to integrate business excellence with a humanistic education that, through research, science, and innovation, opens up new possibilities in gastronomy and hospitality.
“There is no contradiction between developing great business leaders and developing great people. On the contrary, I am convinced that the best companies are those that understand that their success is also measured by the well-being they bring to others,”he emphasized.
With this new phase, the School of Hospitality and Food Business at the Guadalajara campus of the Universidad Panamericana s reaffirms its commitment to an education that integrates specialized knowledge, professional excellence, and a focus on the individual.
The new identity marks a milestone in the School’s evolution and in its mission to train leaders capable of meeting the challenges of the hospitality, food, and culinary industries, while keeping service and human dignity at the heart of their professional development.
