News about Business & Hospitality Management

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.

Culinary Arts Alumnus Guides Students in Hands-On Kitchen Lesson

Chef Lance Smith, executive chef of The Millworks in Harrisburg and a 2006 Pennsylvania College of Technology graduate, returned to the college to guide culinary arts students, including Dallas A. Tyree, of Stillwater, left, in butchering hogs and making hams, bratwursts and other products.

A Pennsylvania College of Technology culinary arts alumnus, who recently returned to his hometown of Harrisburg to become executive chef for an up-and-coming “hyper-local” restaurant, visited the college to guide students in a hands-on lesson in butchering – and ultimately, sustainability.

Chef Lance Smith received his bachelor’s degree from Penn College in 2006. He is executive chef of The Millworks, a new restaurant, art gallery and artists’ studio in Harrisburg, where he focuses on creating seasonal, sustainable menus. Prior to taking the helm at The Millworks, Smith was part of the critically acclaimed Smoke Restaurant in Dallas, Texas, where he was chef de cuisine, working alongside James Beard Award-winning Chef Tim Byers in creating one of the nation’s leading restaurants in wood-fired cuisine.

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Company Reps Keep Culinary Students Rapt With Bacon

Joe Moore, territory sales manager for Jones Dairy Farm, offers “Bacon 101.”

Kate (Bishop) Hunter, ’00, shows students the difference in bacon thicknesses.

Alivia L. Bollock joins Classical Cuisines of the World classmates in plating bacon samples they prepared earlier.

Students make notes on the texture and taste of two brands of bacon.

Representatives of Jones Dairy Farm, including Kate (Bishop) Hunter, who graduated in 2000 with degrees in food and hospitality management and culinary arts technology, visited campus on Thursday to educate students about bacon – one of the company’s products – and to present the first Jones Dairy Farm Scholarship at Penn College to student Sarah B. Fiedler, a culinary arts and systems student from Lock Haven. Hunter is a manager in her family’s food brokerage firm, Peak Sales & Marketing, in Harrisburg. “Coming over the mountain (to Williamsport), I get teary-eyed,” she said. “It’s a homecoming to come here and show what the college has done for me.” She was joined by Joe Moore, territory sales manager for Jones Dairy Farm, a Wisconsin-based producer of top-quality breakfast meats. Moore explained the process for making bacon and for comparing products before the students participated in a bacon tasting, comparing texture and taste among brands, thicknesses and smoke flavors.

Alumni Prep Students on Verge of Diving Into Labor Pool

Kayla A. Gross, an applied management student from Danville, talks with 2011 business administration: banking and finance alumna Amy (Dibble) Chervinsky.

Business students chat in the SASC lobby.

Chris Frantz, ’05, business management, talks to an attentive audience that filled the SASC presentation room.

A student asks alumni for their book recommendations.

Greg Miller, ’12, building automation technology, answers one among a bounty of student questions.

Four Penn College alumni returned to campus Thursday evening to network with business students and offer practical tips for their coming immersion in the job market. Those who spoke were Chris Frantz, ’05, business management, who is director of marketing for Savoy Furniture; Amy (Dibble) Chervinsky, ’11, business administration: banking and finance concentration, who is an associate commercial loan officer for Chemung Canal Trust Co.; Tamara Pavlov, ’11, business administration: management concentration, who is a registered adviser representative for Moff & Associates; and Greg Miller, ’12, building automation technology: heating, ventilation & air conditioning technology concentration. Before networking over refreshments, the alumni spoke to a filled Student and Administrative Services Center presentation room about such topics as work ethic, resume and networking tips, internships, soft skills, problem-solving and the importance of maintaining a healthy lifestyle while putting in long working hours.

Faculty Research Published in International Economics Journal

Chip D. Baumgardner

A Pennsylvania College of Technology faculty member’s research on the use of cooperative learning as an alternative to lectures in economics courses was published in International Advances in Economic Research.

The paper, by Chip D. Baumgardner, associate professor of business administration/management, was published in the September 2015 issue of the journal, which is published by the International Atlantic Economic Society. His paper is titled “Cooperative Learning as a Supplement to the Economics Lecture.”

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Jessica R. Wiegand Named Penn College ‘Student of the Month’

Jessica R. Wiegand

Jessica R. Wiegand, a business administration: marketing concentration major from Trout Run, has been chosen as September’s Student of the Month at Pennsylvania College of Technology.

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Video Showcases Hospitality Grad, on the Ride of His Life

Planning a family trip to the amusement park during these dog days of summer? A timely addition to Penn College’s YouTube channel spotlights alumnus Brian Knoebel, who used his food and hospitality management degree to secure a future in the family business: Knoebels, America’s largest free-admission amusement park. Today, the 1993 Penn College grad is one of the key operators of the Elysburg park, which has been making happy memories for nearly 90 years. “I’m very proud of my degree. Pennsylvania College of Technology prepares for the future,” Knoebel said. “The course selection …was very intriguing. Because of the culinary, because of the management, because of the hospitality. Those three facets right there – that was so similar to my jobs here in the park.” (Knoebel was also featured in the Spring 2011 issue of One College Avenue, Penn College’s magazine.)

Students to Cook Samples for Growers’ ‘Customer Appreciation Day’

Pennsylvania College of Technology student Brianna R. Helmick, who graduated in May, serves egg rolls made with fresh, vendor-donated ingredients at the Williamsport Growers Market. Penn College hospitality students will return to the market for Customer Appreciation Day on Sept. 19.

Students in a Catering course at Pennsylvania College of Technology will offer cooking demonstrations – and free samples – at the Williamsport Growers Market’s annual “Customer Appreciation Day” on Sept. 19.

The students will prepare a variety of recipes using fresh, local ingredients donated by the market’s vendors. They’ll serve samples beginning at 8 a.m. – when the market opens – and continue until noon (or until the samples run out).

“It’s the farmers saying thanks to the local customers for their patronage and support throughout the year, with Penn College preparing food from the products they’ve donated,” explained Michael J. Ditchfield, instructor of hospitality management/culinary arts, who teaches the Catering class.

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Le Jeune Chef Restaurant Again Receives Wine Spectator Award

Wine Spectator honors college again

Wine Spectator magazine recently released its annual 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 this annual guide, which presents the winners in the magazine’s Restaurant Awards program. Hailing from all 50 states and more than 75 countries, the establishments that made the list stand at the forefront of wine-and-food culture, offering extraordinary experiences for oenophiles across the globe, according to the magazine.

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15 Students Learning, Working at Iconic Maryland Shore Restaurants

Pennsylvania College of Technology culinary arts and systems student Randall Colby Janowitz, of Westminster, Maryland, works in the kitchen of one of Phillips Seafood’s Ocean City, Maryland, restaurants. Janowitz is completing his second internship with the company, which hired 15 interns from Penn College’s hospitality majors this summer.

A record 15 Pennsylvania College of Technology students were hired by Phillips Seafood to serve internships in the iconic Maryland company’s Ocean City establishments this summer.

Phillips has hired an increasing number of students from the college’s culinary arts majors for more than eight years, but this year, with the company in need of even more summer staff, executive chef Randy Stanley made a visit to the Penn College campus to recruit.

“In my 26 years of working for Phillips, virtually every season the backbone of our back-of-house staff has been young college students from Maryland and Pennsylvania,” Stanley said. “The students from Penn College have always been among our most valued employees. They are bright, eager, polite and professional. The time of year that the students are available – mid-May to mid-August – works very well for us here in Ocean City.”

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Marketing Internship on Target for Penn College Student-Athlete

Penn College’s Justus K. Leimbach, a student in business administration: marketing concentration and an All-American member of the college’s archery team, poses with the Lancaster Barnstormers’ Pete Andrelczyk, who twice caught Leimbach’s first “pitch,” a soft-tipped arrow shot from the pitcher’s mound. Leimbach, of Westminster, Maryland, threw out the pitch as part of a community relations project for Lancaster Archery supply, where he is a marketing intern this summer.

When Pennsylvania College of Technology student-athlete Justus K. Leimbach stood atop the pitcher’s mound at Clipper Magazine Stadium – home of the Lancaster Barnstormers professional baseball team – to “throw” the honorary first pitch on June 19, he did not take the usual stance.

An All-American archer and business administration: marketing student at Penn College, Leimbach instead drew his S.A.F.E.-brand bow and fired a soft-foam-tip arrow toward home plate – where his spot-on aim was caught by the skilled glove of the Barnstormers’ Pete Andrelczyk.

The pitch was part of a community relations project for Lancaster Archery Supply, where Leimbach is completing an internship in the marketing department. The Westminster, Maryland, native plans to graduate with a bachelor’s degree from Penn College in August.

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Junior Chefs Conquer Kitchen as ‘Future Restaurateurs Camp’ Debuts

Campers prepare daikon radishes for a salad garnish.

Chef Frank M. Suchwala, assistant professor of hospitality management/culinary arts, helps a student learn knife skills as she minces parsley.

The students’ final buffet (just a portion is shown here) shows off their hard work.

– A student dices carrots using safe cutting procedures.

Chef Craig A. Cian, associate professor of hospitality management/culinary arts, shows a student how to shave a tomato to create a rose-shaped garnish.

A new addition to Penn College’s hands-on summer lineup, this week’s Future Restaurateurs Career Camp gave high school students a two-day taste of the restaurant life. Students entering grades nine to 12 learned such important kitchen basics as knife skills and safety, as well as menu planning and dining room etiquette, as they spent their time planning and preparing a buffet lunch that culminated the camp. Among their finished products were fruit and vegetable carvings, salad and dressing, ice cream, sorbet and a variety of sauces to top them, crème brulee, guacamole, and more.

Faculty Member Presents Baseball Research at Hall of Fame

Chip D. Baumgardner

A Pennsylvania College of Technology business faculty member recently presented research regarding minor-league baseball ticket sales at the National Baseball Hall of Fame.

Chip D. Baumgardner, associate professor of business administration/management at Penn College, was a co-presenter with Michael Gallagher, of DeSales University, at the 27th Cooperstown Symposium on Baseball and American Culture, held May 27-29 at the National Baseball Hall of Fame in Cooperstown, New York. Their talk was titled “The Culture of the Minor League Baseball Experience.”

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Penn College Honors Three Alumni at Commencement

Pennsylvania College of Technology bestowed honors upon three alumni during Spring 2015 commencement ceremonies held May 15-16 at the Community Arts Center, Williamsport.

Adam J. Yoder, of Gaithersburg, Maryland, received the Alumni Volunteer of the Year Award on May 15. Joseph H. and Barbara A. Reynolds, of Williamsport, were presented with the Humanitarian/Citizenship Award during the same ceremony. Michael K. Patterson, of Oval, received a Mentorship Award on May 16.

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Students Explore Career Returns on Simulated Investments

The School of Business & Hospitality’s Gerri F. Luke, dean, and Brian D. Walton, assistant dean, chat with students during the event’s “professional meet-and-greet.”

High school students chat with Terry A. Girdon, professor of business administration/management at Penn College, and Sam Ryder, senior vice president of FNB Bank (right).

Terry A. Girdon, professor of business administration/management, addresses a full room.

John D. Grigsby, assistant professor of business administration/accounting and head of the college’s accounting and financial planning department, talks with students about the college’s programs.

Bernard A. Oravec, publisher of the Sun-Gazette, talks about the business side of a daily newspaper.

Students from high schools and middle schools around Lycoming County convened on the Penn College campus Wednesday for the grand finale of EconomicsPennsylvania’s Stock Market Game. The Stock Market Game is a classroom simulation that offers players the opportunity to invest a hypothetical $100,000 in stocks, bonds and mutual funds. Prior to receiving awards for the highest total end-of-game equity, the students attended a professional meet-and-greet with business representatives and faculty and staff from the Penn College School of Business & Hospitality, and heard remarks from Gerri F. Luke, dean of business and hospitality; Terry A. Girdon, professor of business administration/management; John D. Grigsby, assistant professor of business administration/accounting; Bernard A. Oravec, publisher of the Williamsport Sun-Gazette; and Sam Ryder, senior vice president of FNB Bank.