News about Business & Hospitality Management

‘PA Live!’ Broadcast Again Features College Guests

WBRE's Josh Hodell talks with student Katlyn J. Hackling (center) and Chef Mary G. Trometter.

Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts, accompanied student Katlyn J. Hackling, of Williamsport, on WBRE’s “PA Live!” broadcast on Wednesday. During the show, Hackling demonstrated pumpkin crepes with a fall squash filling and a pumpkin crepe dessert with sweet honey, cream cheese and fruit filling. Hackling is a senior in the culinary arts and systems major.

Student Learns Event-Planning Musts During Rusty Rail Internship

Penn College student Alexandra M. Lehman, who is pursuing a bachelor’s degree in business administration: sport and event management concentration, spent her summer working alongside the event management team at Rusty Rail Brewing Co. in Mifflinburg.

A student from Williamsport is the first to complete a worksite internship via Pennsylvania College of Technology’s new degree in business administration: sport and event management concentration.

Alexandra M. Lehman hopes to use her degree to plan and manage conferences, fundraisers, celebrations and other such events for a large organization. She spent her summer months working with a team that does just that in the event department of the Rusty Rail Brewing Co. in Mifflinburg.

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Le Jeune Chef Restaurant Receives Wine Spectator Award

Wine Spectator magazine recently released its 2016 Restaurant Guide, again naming Pennsylvania College of Technology’s Le Jeune Chef Restaurant among the “Award of Excellence” recipients.

The world’s best wine lists are featured in the annual guide, which presents the winners in the magazine’s Restaurant Awards program. Hailing from all 50 states and more than 70 countries and territories, the establishments that made the list put wine front and center, alongside creative menus and attentive, knowledgeable service, according to the magazine.

Wine Spectator grants its Restaurant Awards at three levels. The Award of Excellence, received by Le Jeune Chef, is given to lists that feature a well-chosen assortment of quality producers, along with a thematic match to the menu in both price and style.

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Penn College Student Receives Nancy W. Carrier Scholarship

Penn College student Jonathan T. Hall, also an assistant cook for Dining Services at the college, prepares a stir-fry dish in the Capitol Eatery dining unit. Hall, a full-time applied management major from Williamsport, received the National Association of College & University Food Services Mid-Atlantic Region’s Nancy W. Carrier Scholarship for 2016.

Pennsylvania College of Technology student Jonathan T. Hall, of Williamsport, was named one of two recipients of the National Association of College & University Food Services Mid-Atlantic Region’s Nancy W. Carrier Scholarship for 2016.

Hall, a full-time student who is pursuing a bachelor’s degree in applied management, is also an assistant cook for Penn College Dining Services.

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Le Jeune Chef Receives ‘Reader’s Choice’ Award From Area Newspaper

Michael R. Triassi, Le Jeune Chef’s director of sales and restaurant operations, accepts a Reader’s Choice Award from Becky Fitzwater, an advertising representative for the Milton Standard-Journal.

Le Jeune Chef Restaurant recently received the silver among restaurants in the Milton Standard-Journal’s first Reader’s Choice Awards. The Standard-Journal ran its Reader’s Choice contest form in its daily newspapers, allowing readers to write in their favorites in 170 categories. Becky Fitzwater, an advertising representative for the newspaper, recently delivered a certificate to the restaurant, signifying that it was the second-highest vote-getter in the Best Restaurant category. Le Jeune Chef presents a fine-dining experience hosted by the college’s School of Business & Hospitality. The restaurant offers a gourmet menu, much of it prepared by students, and features the area’s most extensive wine list. The full list of award winners will be announced in the newspaper’s June 1 edition.

Science, Orange Soda Blend in ‘Teacher Talk’ Video

A new video, in which Presidential Student Ambassador Emily K. Lutz chats with Chef Frank Suchwala about “Technology in the Kitchen,” has been added to the Penn College YouTube channel. The clip gives viewers a taste of “fruit-juice caviar” and other scientific food preparation in the School of Business & Hospitality and at the recent USA Science and Engineering Festival in Washington, D.C. Lutz, of Wading River, New York, already holds a two-year degree in hospitality management and will graduate Saturday with a bachelor’s in applied management; Suchwala is an associate professor of hospitality management/culinary arts. The 60-second “Teacher Talk” was developed by Klein Curry Communications, the college’s national media consultant, in conjunction with Guggenheim Productions.

Unexpected Reunion

John Michael Sabga, left, and Tarik Laroche

From the Spring 2016 One College Avenue magazine: Long before becoming Wildcat soccer teammates, John Michael Sabga and Tarik Laroche shared a “football” field in Trinidad. Read more in “Unexpected Reunion.”

Dean, Professor Establish Scholarship for Marketing Students

The first recipient of Penn College’s Luke-Moff Marketing Scholarship, Gwendolyn A. Lavelle (center), of Pocono Summit, meets with the scholarship’s founders, Steven J. Moff, professor of business administration: management and marketing, and Gerri F. Luke, dean of business and hospitality. Lavelle is sophomore in business administration: marketing concentration.

Two marketing professionals and longtime Pennsylvania College of Technology faculty members have established a scholarship to benefit students majoring or minoring in marketing at the college.

The Luke-Moff Marketing Scholarship was initiated by Gerri F. Luke, dean of the School of Business & Hospitality at Penn College, and Steven J. Moff, professor of business administration: management and marketing. Primary preference for the scholarship is given to full-time students who maintain a 3.0 or higher GPA and are pursuing a major in business administration: marketing concentration or a minor in marketing.

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College Caters Blue-Ribbon Event on Eve of Farm Show’s Opening

From left are Chef Paul Mach, assistant professor of hospitality management/culinary arts; students Bridget M. Callahan, of Pottsville; Amaris T. Smith, of Williamsport; R. Colby Janowitz, of Westminster, Md.; Cody T. Knarr, of Williamsport; Sarah B. Fiedler, of Lock Haven; and Kassandra S. Sellinger, of Linden; Gov. Tom Wolf; Pennsylvania Secretary of Agriculture Russell C. Redding; student Vincent M. Mass, of Staten Island, N.Y.; Hannah Smith-Brubaker, the state’s deputy secretary of agriculture; students Peirce A. Connelly, of Northumberland; and Jessica N. Felton, of State College; Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts; and student Christa L. Watson, of Mount Joy.

In addition to on-stage demonstrations at this week’s Pennsylvania Farm Show in Harrisburg, students and faculty from Penn College’s School of Business & Hospitality catered an invitation-only reception Friday night in advance of the official opening the following day.
Photo provided by Logan D. Hall, Office of Communications, Pennsylvania Department of Agriculture

Student Lands Internship Managing Social Media for Potter Fan Site

Jessica R. Wiegand

A senior marketing student at Pennsylvania College of Technology was selected as an intern for a fan site that is known as the world’s No. 1 “Harry Potter” website.

As a social media intern for MuggleNet, Jessica R. Wiegand, a student in business administration: marketing concentration, joins a social media staff of 19. She’s works on MuggleNet’s Facebook page, creating content, monitoring comments, interacting with fans and, she says, “spreading the magic of ‘Harry Potter.’”

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YouTube Video Shares ‘Taste of Technology’

Culinary arts faculty and students at Penn College recently created a “Taste of Technology” presentation for visiting high school students, showing – with a dash of science – how a kitchen can be transformed into a chemistry set. “We want to learn about liquid nitrogen and different food products and how to use that in avant-garde cuisine,” said Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts. “This elevates what we do to another level, but, of course, by no means does this replace the normal way of people serving and eating food.” The event also served as practice for the Penn College contingent that will be presenting at the 2016 USA Science & Engineering Festival in Washington, D.C.

Penn College Teams Place in Global Top 100 in Business Simulation

Competing against thousands of teams worldwide, two Pennsylvania College of Technology groups were ranked in the Global Top 100 during the fall semester as they “played” the Business Strategy Game.

The Business Strategy Game is an international business simulation competition used not only in undergraduate capstone classes, but also in graduate classes and as a corporate-level training tool.

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From Austria With Love: A Letter ‘Home’ for the Holidays

Bhishmadut B. Contractor

Bhishmadut B. Contractor, an international student from India enrolled in business administration: management concentration, is completing a study abroad semester in Austria and has sent a few photos “home” to Penn College.

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Touch of Science, Technology Enhance Traditional Cuisine

Noodles made from apple cider that is gelled with agar agar, a vegetarian gelatin, and piped through tubes, are the centerpiece of a dish that is dressed with apple pieces and cinnamon.

Curry coconut mango “foam” is made by processing a warm soup in a cream whipper charged with nitrous oxide.

Culinary arts technology student Alex P. Korbich, of Sunbury, left, and culinary arts and systems student Paul R. Herceg, of Chalfont, drop orange soda that has been mixed with sodium alginate into a water/calcium chloride solution to cause “spherification” – resulting in tiny, caviar-like balls …

… that are added to ice cream (along with orange zest) for a unique orange Creamsicle-flavored dessert.

Another final product: noodles made from white chocolate, paired with blackberry coulis.

In their last class before finals, students in a new course, Introduction to the Modernist Kitchen, demonstrated tasty new methods for creating dishes, marrying traditional cooking preparations with science and technology. The culinologists’ products ranged from spaghetti noodles made from apple cider to orange-soda “caviar.” The course is taught by Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts. Some of the processes will be shown at Penn College’s booth at the USA Science & Engineering Festival in Washington, D.C., in April.

Business Mentors Turn High School Students From Dreamers to Pioneers

Samuel Ryder shares real-world insight.

Ingenuity meets collaboration

Tim Keohane indulges curiosity after his presentation.

Carolyn Shirk engages up-and-coming businessfolk.

Students from area high schools fine-tuned their ambition and acumen on Friday in Penn’s Inn, where Penn College’s School of Business & Hospitality partnered with EconomicsPennsylvania to present the Entrepreneurship Challenge. Working in teams, the enterprising students took their concepts from ideas to viable business plans. Instructing them in the steps to bringing their business models to life were Carolyn Shirk of EconomicsPennsylvania; Tim Keohane, of the Small Business Development Center at Lock Haven University; and Samuel Ryder, vice president/group manager at FNB Bank, and a member of the school’s Business Administration Advisory Committee. EconomicsPennsylvania is a not-for-profit organization with a mission to ensure every young person in Pennsylvania understands essential economic and financial literacy concepts.