One of the primary reasons Penn State is recognized around the globe as a distinguished university is the sterling caliber of its faculty. As a World Campus student, you can learn from the same instructors who teach traditional, face-to-face classes on Penn State's twenty-four campuses across Pennsylvania.
Jadine Reese
Ms. Reese is the staff assistant for the hotel, restaurant, and institutional management programs. She handles all information requests, maintains student records, and assists in the admission process. If you are not sure with whom to talk about a particular issue, you should contact Ms. Reese at dpde@psu.edu.
James Bardi, Ed.D.
Dr. Bardi teaches at Penn State Berks. He earned both his bachelor of science degree in food service and housing administration and his master of education degree in extension education at Penn State, and his doctor of education degree in higher education administration at Widener University in Chester, Pennsylvania.
Judy Dodd, M.S., RD
Ms. Dodd is an American Dietetic Association fellow and served as the ADA president in 1991-92. She received her master's degree from the School of Health and Rehabilitation Sciences of the University of Pittsburgh, where she is also currently a faculty member. She has served as a nutrition education specialist for the Pennsylvania Department of Education, as a public health nutrition administrator in the WIC program in Allegheny County, Pennsylvania, and as a nutrition education consultant with Dairy Council Mid East. Currently, she also serves as food and nutrition adviser to Giant Eagle, a 190-store supermarket chain.
Carol H. Gilbert, M.Ed., SFNS
Ms. Gilbert teaches D S M 101 Food Safety and Sanitation and D S M 275 Cost Control in Institutional Food Service. She received a bachelor of science degree in foods and nutrition from Mansfield University, and a master's degree in training and development from Penn State Harrisburg. Her food service background includes management experience in school food service (Linden Hall School for Girls, Lower Dauphin and Hempfield School Districts). She is SERVSAFE® certified and is approved as an instructor by the Educational Foundation of the National Restaurant Association. She also instructs and assists with the development of Hazard Analysis and Critical Control Point (HACCP) policies. She has assisted in writing a distance education course for Penn State.
Carolyn Lambert, Ph.D.
Dr. Lambert, author and instructor of HRIM 319 Hospitality Facilities Management, earned her doctorate at the University of Tennessee, Knoxville. She has taught at several universities and worked in health care facilities. She teaches in the area of quantitative methods, hospitality information systems, and hospitality facilities management and design. Her research interests include the application of quantitative methods to hospitality management, hospitality information technology and its application to education, and the nutrient analysis of food products.
Mary Ann Leidigh, M.Ed.
Ms. Leidigh received a bachelor of science degree from Penn State's School of Hotel, Restaurant, and Institutional Management and a master of education degree in training and development from Penn State Harrisburg. Her food service background includes management experience in the following segments: restaurants (Houlihan's and Charley's Place in the Philadelphia area), theme parks (HERSHEYPARK), universities (Penn State), and schools (Carlisle Area School District). She is currently a part-time instructor in behavioral sciences at Penn State Harrisburg.
Beth Mincemoyer Egan, M.Ed., RD
Ms. Mincemoyer Egan is director of online programs for the School of Hospitality Management. She holds bachelor of science degrees in food service and housing administration, and home economics education, both from Penn State. She also holds a master's degree in agriculture and extension education. Ms. Mincemoyer Egan has worked as a school nutrition program director and a school food service consultant with the Wisconsin Department of Public Instruction. She served as the Wisconsin School Food Service Association president in 1992-93.
Rosanne Rust, M.S., RD, LDN
Ms. Rust teaches NUTR 252 Diet Therapy and Nutrition Care in Disease. She is a registered, licensed dietitian with a bachelor of science degree in clinical dietetics from Indiana University of Pennsylvania and a master of science degree in nutrition from the University of Pittsburgh. She completed her internship at Mercy Hospital in Pittsburgh. She has twenty years experience in the field of dietetics and nutrition with over ten years of inpatient and outpatient clinical nutrition assessment and counseling. Since 1994, she has been in private practice in Meadville, Pennsylvania. Her current work includes nutrition consulting for a long-term care facility, sport's nutrition consulting for Allegheny College, writing and editing nutrition articles, teaching, and school/work site wellness.
