Discover the Advantages & Savings of Premium Membership
The Premium Member status is the top membership level at International CHRIE. This exclusive level offers a wide range of benefits and valuable savings.
Join or Upgrade to Premium Member Status
Simply select three persons to represent your school or company, one primary contact and two additional premium contacts.
Upgrading your current ICHRIE Membership level requires little to no effort on your part. The cost of your upgrade will be calculated against the amount paid to-date under your current membership and the premium membership fee. (All memberships may be upgraded).
Added Premium Member Advantages:
- Listing as a Premium Member in ICHRIE Publications.
- Advertising opportunities in our monthly CHRIE Communiqué for faculty searches.
- Complimentary Professional Opportunity Ads on the ICHRIE website ($450 savings)
- A Institution profile including Logo insertion in the online Guide to College Programs in Hospitality, & Tourism & Culinary Arts.
- 25% Discount on ESD Ceremony Kit (a $37.50 US dollar value).
- ICHRIE Communiqué - Monthly Mailed Publication (a $65 to $85 US dollar value) *distributed to all three member contacts.
- Journal of Hospitality & Tourism Education (JHTE) – Quarterly Mailed Publication.
- Journal of Hospitality & Tourism Research (JHTR) – Quarterly Mailed Publication.
- Journal of Hospitality & Tourism Cases (JHTC) – Online publication via ICHRIE website
- ICHRIE Penn State Research Reports – new ICHRIE initiative!
- Publishing opportunities for both students and professors in the list above.
- Solicit information and network through participation in Special Interest Groups (SIGs)
- Eligibility to Apply for Faculty Internships.
Discover a new way to maximize your exposure and increase your visibility. Let International CHRIE strengthen your impact today!
For more information or to request a brochure, the ICHRIE Staff at 01 (804) 346-4800 or email firstname.lastname@example.org.
To see ICHRIE's current premium members list, click here.