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| "My Penn State Online experience has restructured my life in a positive way. I am developing great time management skills while becoming deeply involved in the area of study in which I am currently enrolled." —Timothy Kessell, undergraduate student
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Faculty
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 is the lead faculty member for Penn State's World Campus degree program in hotel, restaurant, and institutional management. 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.
Fred DeMicco, Ph.D.
Dr. DeMicco, co-author of HRIM 305 Restaurant Management, is ARAMARK Chair and Professor for the Department of Hotel, Restaurant, and Institutional Management at the University of Delaware. Formerly, he was associate director in the School of Hotel, Restaurant, and Recreation Management at Penn State. Dr. DeMicco teaches courses in international management and food service management and leadership, and does research in the areas of cost control, total quality management, gerontology, and managed services. He is ranked twelfth among the 119 most cited international hospitality teachers in the world.
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.
Mary Ann Fosmire, M.S.
Ms. Fosmire teaches NUTR 151 Nutrition Component of the Food Service System and NUTR 251 Introductory Principles of Nutrition. She received a master of science degree in nutritional sciences from the University of California, Berkeley, and a bachelor of science degree in home economics, with a major in food chemistry, from Penn State. Her laboratory research has focused on lipid metabolism, vitamins (mainly B-6 and folate), and minerals (zinc).
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.
Janet Raytek, RD, LDN
Ms. Raytek is one of the advisers with the hotel, restaurant, and institutional management program and teaches D S M 101 Food Safety and Sanitation. Additionally, she teaches D S M 260 Management and Analysis of Quantity Food and D S M 102 Introduction to Dietary Management in distance education's dietary programs. She is a registered dietitian and holds a bachelor of science degree in institutional food systems management,with an emphasis in dietetics, from Penn State.
Vivienne J. Wildes, Ph.D.
Dr. Wildes is an experienced teacher and researcher of human resource training and development and business communication in the food service industry. She has a master's degree in hotel, restaurant, and institutional management, with an emphasis in training and development. She recently completed her doctoral thesis at Penn State. She has been featured in the Wall Street Journal, USA Today, Washington Post, New York Times, Restaurants & Institutions, Restaurant Business, and many other trade journals.
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.
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