Faculty

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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.

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.

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 12th among the 119 most cited international hospitality teachers in the world.

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 also serves as food and nutrition adviser to Giant Eagle, a 190-store supermarket chain.

Ms. Fosmire teaches Nutrition 151 Nutrition Component of the Food Service System, and Nutrition 251 Introductory Principles of Nutrition. She received her master of science degree in nutritional sciences from the University of California, Berkeley, and she earned a bachelor of science degree from Penn State in home economics with a major in food chemistry. Her laboratory research has focused on lipid metabolism, vitamins (mainly B-6 and folate), and minerals (zinc).

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.

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.

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 president of the Wisconsin School Food Service Association in 1992-93.

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 from Penn State with an emphasis in dietetics.

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.