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| "As a single mother and I knew the only way I could work, go to college, and raise my son alone, would be to take online classes that I could finish at my own pace. Penn State Online classes allowed me to do my work and still have time for my son, which was perfect for me." —Rachel Amador, 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 will learn from the same instructors who teach classes on Penn State's 24 traditional campuses.
Jadine Reese
Ms. Reese is the staff assistant for the dietetic food systems management program. 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. James Bardi teaches at Penn State Berks-Lehigh Valley College (Berks campus). He is the lead faculty member of 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.
Ellen Barbrow, M.Ed., RD
Ms. Barbrow is the director of the associate degree program for dietetic food systems management and serves as an adviser for the hotel, restaurant, and institutional management major. She holds a bachelor of science degree in food and nutrition and a master of education degree in nutrition from Penn State. She has been involved in teaching in and administering the dietetics program through distance education for more than twenty-five years. Her past work experience includes consulting at a variety of health care facilities.
Fred DeMicco, Ph.D.
Dr. Fred 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, food service management, and leadership, with research in the areas of cost control, total quality management, gerontology, and managed services. Dr. DeMicco 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 (ADA) Fellow and served as ADA president from 1991-92. She earned her master's degree at 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 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 food chemistry major, from Penn State. Her laboratory research has focused on lipid metabolism, vitamins (mainly B-6 and folate), and minerals (zinc).
Carolyn Lambert, Ph.D.
Dr. Carolyn Lambert, author and instructor of HRIM 319 Hospitality Facilities Management, received a Ph.D. 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 graduated from Penn State's hotel, restaurant, and institutional management program in 1988. In 1994, she earned 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 of behavioral sciences at Penn State Harrisburg.
Beth Mincemoyer Egan, M.Ed., RD
Ms. Mincemoyer Egan coordinates the school food service emphasis of the associate degree program in dietetic food systems management and serves as an adviser for the hotel, restaurant, and institutional management major. She holds two bachelor of science degrees from Penn State in food service and housing administration and home economics education. 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 was the president of the Wisconsin School Food Service Association in 1992-93.
Janet Raytek, RD, LDN
Ms. Raytek is a full-time adviser and instructor. She teaches D S M 101 Food Safety and Sanitation and D S M 260 Management and Analysis of Quantity Food. She is a registered and licensed dietitian and holds a bachelor of science degree in institutional food systems management from Penn State with an emphasis in dietetics.
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 on 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.
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