Meet HTIM Graduate: Samantha Sova

Employer: Top O'Michigan Insurance Solutions; B.C. Pizza
Title: Client Service Specialist; Crew
Date of HTIM course completion: November 2025
Location: Gaylord, Michigan

​Why did you want to enroll in the HTIM business management course? 
I have one degree in business management and one in baking and pastry arts. I'm always learning to expand my horizons, and I felt that this would be a course that would refresh my prior training, as well as prepare myself for future roles and goals (such as opening my own bakery).

How will this help you step up in your career?
This course has encouraged me to reach further; for example, rather than looking at what I do and being "that's all", I try to approach things more from a managerial position, which helps allow me to be proactive as well as gives me the confidence needed to participate in situations I may not have before.

What advice do you have for others in the hospitality industry who are looking for ways to grow their career? 
This course is definitely an eye-opener! While (I feel) the ServSafe is going to be the main selling point, the rest of the course is valuable in allowing you to see the business from the other side of the desk.

What was your favorite part of the HTIM business management course?
I enjoyed learning the different management types, and comparing them to past managers, as well as determining what style is best to use. The idea of being able to cobble together my own style of management from past experience and current situations opens a door of possibilities.

How long have you been working in the industry?
I've worked in some sort of customer/client/service based role since I was 16, so 20 years now.

What was your first job in hospitality? How did you get into this industry?
I got into the hospitality industry long before my first job at a local pizzeria, cooking alongside my mom at home. The kitchen was where I learned that food is about care, connection and making people feel welcome, not just following a recipe. That early love of cooking naturally led me into hospitality, where I could turn that sense of warmth and service into a career focused on feeding people well and creating experiences that feel personal.

Interesting & fun fact: 
I've been to 49 of the 50 states before I was 16.

Learn more about HTIM Hospitality Business Management Course

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