Spring 2014 - Michigan State University · courtesy McShane Photography FLEXIBLE SECURE CONVENIENT MSU’S OFFICIAL DEBIT PLAN From vending machines to medical care to dining and

Spring 2014

A publication of The Division of Residential and Hospitality Services at Michigan State University

2 SERVING STATE | SPRING 2014

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SERVING STATE | SPRING 2014 3

PROPELLING STUDENTS TO SUCCESS A MESSAGE FROM THE VICE PRESIDENT FOR AUXILIARY ENTERPRISES

next time you’re served by a RHS student team member in one of our signature dining halls, greeted by a student at the Kellogg Hotel and Conference Center or seated by an usher in the Breslin Center, be proud to have been an educator today. We certainly are.

One of the great pleasures of working in an academic setting is the opportunity to

serve as educators each day. Our students are the reason we are here and learning happens both in and out of the classroom. Of course, here in RHS we’re not giving a calculus lecture, conducting research or helping students plan their course load. Rather, we’re teaching the correct way to prepare roast beef, coaching on how to conduct an interview and lecturing in the basics of event planning. We’re helping thousands of student team members learn how to deliver outstanding Spartan experiences to our guests and preparing them for the world of work ahead.

We’re proud to be a part of the growth and development of Spartans. We see them come in as freshmen: shy and unsure, but ready for the new experiences that await them. And we see them leave as seniors: polished and confident in their skills

and education. Being a part of that transformation is one of the most gratifying parts of our jobs. Whether a student is a resident assistant in one of our halls, a member of the University Activities Board or a baker at the MSU Bakers, it is our honor to contribute to the educational process that makes Spartans for life. These experiences complement their classroom learning with real job skills that will benefit them in their futures. I have always believed that working with us may not get them their first job, but the skills learned here will get them their second job. We teach them the value of hard work, team effort and commitment to a goal larger than themselves.

Each member of the MSU team makes a difference in the lives of students, but often that difference is not acknowledged. However, many students remember the lessons they learned at MSU and the many ways we have touched their lives. So the

Vennie GoreVice President, Auxiliary Enterprises

WHETHER A STUDENT IS A RESIDENT ASSISTANT IN

ONE OF OUR HALLS, A MEMBER OF THE UNIVERSITY

ACTIVITIES BOARD OR A BAKER AT THE MSU BAKERS, IT

IS OUR HONOR TO CONTRIBUTE TO THE EDUCATIONAL

PROCESS THAT MAKES SPARTANS FOR LIFE.


DIVISION OF RESIDENTIAL AND HOSPITALITY SERVICES Auxiliary EnterprisesCulinary ServicesResidence Education and Housing ServicesSpartan Hospitality Groupwww.rhs.msu.edu

Serving State is an online publication for guests and partners of the Division of Residential and Hospitality Services at Michigan State University. Our goal is to share divisional news and initiatives with Team MSU. Serving State is produced by Residential and Hospitality Services’ Creative Services, 373 Service Rd., Michigan State University, 517-353-9147.

Editors Eric Anderson, Ilene Davis

Design & Layout Elizabeth Ayres, Stephanie Black, Linda Beach

Photography Wesley Choi, Kelsey Kaptur

Digital Production Lindsey Bliss

Production Manager Dean Snyder

Office Assistant Pamalee Rahall

rhs.msu.edu/mc/creative-services

Cover Photo: Emily Swirsky, Sous Chef at The Gallery

courtesy McShane Photography

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CONTENTSIN THIS ISSUE

3 PROPELLING STUDENTS TO SUCCESS A MESSAGE FROM VPAE VENNIE GORE

6 REHS IN RETROSPECT

10 BRENDA NELSON HONORED WITH THE JACK BRESLIN AWARD

12 MSU SHOWCASES CULINARY EXCELLENCE AT NACUFS

18 TARIQ ABDELHAMID: RHS MOVING FORWARD

20 CONNECTING CULTURES THROUGH STUDENT ENGAGEMENT

22 MEET RHS INTRODUCING OUR TEAM MEMBERS


Two years ago, in an effort to better align services for students living on campus at Michigan State University, the Campus Living Services and

Residence Life departments were combined. This new department, known as Residence Education and Housing Services (REHS), emphasized co-curricular education for students living on campus by creating learning opportunities outside of the classroom while creating a safe, sustainable and inclusive residential environment that enhances the MSU experience. These residence education opportunities helped to develop self-reliant and capable students who can grow, both in the classroom and out of it, while persisting toward graduation.

This transition to the new REHS was not without bumps in the road. The creation of a new department meant the arrival of numerous new procedures, responsibilities and roles that were unfamiliar for many who had previously worked on the residential side of MSU. However, the advantages made available by the department’s new configuration was quick

to win support, as REHS started being capable of accomplishments that were never possible when resources were divided. Service delivery to students became more streamlined, communication became more consistent and the department, as a whole, began to grow in ways that were previously not possible.

Today, the aligned resources allow REHS to serve as an efficient department and an effective facilitator for campus partners. This helps to support innovation and deliver a wide array of services in an improved fashion. Students have benefited from more efficient service and consistent communication, as well as other initiatives such as the provision of free laundry for all those living on campus.

“The team in RHS is dedicated to the success of MSU for the generations that will follow us,” said Kathy Collins, Director of Residence Education and Housing Services. “Our division continues to build upon the stories of our past; building toward sustainable systems that will continue to enhance student success in the future.”

REHS IN RETROSPECT


BETTER INTEGRATION OF RESOURCES “The single aspect of serving students that has changed the most since the formation of REHS has been the enhancement of the student residential experience through a common mission, values, outcomes, priorities and expectations.”

“We are able to better serve our students by providing consistent messages through one website and consistency in addressing, communicating and modeling safety and security measures in the residence halls, as well as consistency in addressing student behavior issues.” — Karen Corley, Assistant Director of Outreach On the surface, the combination of Campus Living Services and Residence Life may have seemed like a simple pairing between two similarly positioned groups. But behind the scenes the benefits of the departmental marriage were much more apparent.

By unifying the resources and procedures present in various areas of what would eventually become REHS, divisional leadership was able to make the delivery of critical services for students more efficient, improving the student experience on campus. This included a more coordinated housing sign-up process and a more convenient system for submitting and resolving maintenance requests. These responsibilities that were once divided between different groups were now being processed and acted on in a seamless fashion.

One example of this is the development of a Centralized Tour program to show prospective students what they could experience if they chose to Live On at Michigan State University. The tours incorporate representatives from a wide variety of REHS groups, as well as representatives from Culinary Services, to give prospective students a complete picture of what REHS has to offer.

Additionally, increased cohesion between groups within REHS makes measurement and assessment of services an easier and more effective process. By tracking everything from how many times a service is delivered to what the outcomes of that service were, REHS can take a critical look at how to better deliver outstanding Spartan experiences.

STAFF GETTING SETTLED “It has been very exciting getting to know the new staff members and seeing what they bring to the table. I love meeting new people and hearing their ideas and learning from their experiences and what changes they bring about. It keeps things fresh internally and you never know what new idea will resonate with students in a positive way.” — Laura Cole, Housing Assignments Office Assistant Manager

While the formation of REHS may have had more visible impacts on the processes used to serve students, there was also a significant impact on the individuals called on to carry out these processes.

The transition included some significant reshuffling of existing RHS team members, with some moving to new positions and others joining from outside the division. The process, which at the time was informally referred to as “getting in the right seat on the bus” was awkward at first. However, over the past two years many of the moves are proving to be excellent fits. REHS team members feel that the full-time staff are more open and welcoming to our student population. “There is a genuine understanding that we are here for them and they in turn are showing a greater appreciation for our full-time staff,” said Tom Welburn, River Trail and Red Cedar Neighborhoods Facilities Manager.

This increased cohesion between team members is exemplified by the day-to-day interactions in REHS. “In the past, you might be isolated if a topic did not affect you directly, and as we continue to develop, all topics seem to affect many groups and input is welcome,” said Tom. “Even in the aspect of walking around campus and recognizing faces from before, now you can place names and locations to those team members.”

BETTER COMMUNICATION

“The greatest impact to the students has been our attitude in communicating with them. We are trying to stay with the technology and recognizing that that is how the students talk to each other. In the past, we tried to force completion of forms, reserving space or requesting maintenance to the way we thought it should be done and we expected the students to follow those procedures. In our new model, we recognize the students may not communicate in a way that many of us do, they are up on technology, and in that, an effort to join them versus beat them is a better solution.” — Tom Welburn


With the unification of departmental resources falling into place, as well as the increasing comfort levels of the individuals positioned to use those resources, the final step was to facilitate improved communication, both in-ternally and with students.

The joining of various residential service groups on campus allowed for the creation of a single mouthpiece that could be used in all modes of communication. This mouthpiece represented the one, authoritative voice that could be relied upon by students and team members to deliver relevant and timely information without worry of hearing conflicting information from different sources.

A singular method of communication also strengthened the department’s position in the community thanks to the newfound ability of delivering consistent and coordinated messages to the media and other local organizations.

One example of this has been the annual REHS Day of Service event. The volunteering event, entitled “Day of Service: Taking it to the Streets,” saw REHS student team members volunteering at various locations throughout the East Lansing and Lansing communities. This work included performing maintenance and upkeep jobs at local community centers, parks and other nonprofit organizations in need. The inaugural event in 2012 was a huge success with more than 4,000 hours of service performed by nearly 600 students at sites across the community.

In addition to the success of the event, the consistent communication of these activities to the media and local organizations raised awareness about REHS’ commitment to partnering with nearby neighborhoods and strengthened the campus connection to the community. This unified communication effort went on to receive an Award of Achievement from the Central Michigan chapter of the Public Relations Society of America.

CONCLUSION

While REHS has made significant strides toward better meeting student needs, there are still obstacles that the division will have to overcome. For example,

the department’s unified arrangement has made measurement and assessment a much easier process, and it will be up to REHS leadership to call upon these metrics in the coming years to accurately respond to changing trends in the student population.

The landscape of Michigan State University will also undergo drastic changes and REHS will have to respond. Shifts in the available campus housing options at MSU and the priorities of graduating high school students mean that REHS’ initiatives to creatively meet student needs will not have end dates.

Despite the difficulties posed by this challenge, REHS is well positioned to stay on the forefront of meeting the ever-changing needs of students. Resources, communication channels and team members are aligned and unified, reinforcing the department’s ability to identify and address the ways to best serve students. The need for ongoing adaptation and innovation in the field of higher education will not be easy, but REHS is as ready as ever to help students grow and learn as they persist toward graduation. 3


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You could say that Brenda Nelson is a people-person.

In the nearly four decades that she has worked at Michigan State University, Brenda has pursued a singular mission: To serve with love. She cares deeply for the people with whom she works, be it her staff, coworkers or students.

Given Brenda’s profound involvement with MSU, as well as her unwavering drive to enhance the lives of those around her, it’s fitting that she has been awarded the 2014 Jack Breslin Distinguished Staff Award, one of the highest honors bestowed to a university employee. Criteria for the award includes outstanding overall job performance, interpersonal skills and working relationships, contributions to the department and contributions to the university.

Brenda, who is currently the dining services manager for East Neighborhood Residential Dining, has touched the lives of people across MSU’s campus. She has worked in nearly every on-campus dining hall, plus the Kellogg Center. She’s been a residence hall manager, guest services manager and an operations coordinator. She teaches an education administration class and occasionally guest lectures for colleagues. She’s been the academic adviser for the MSU Gospel Choir for 25 years, not to mention having spent 12 years as an academic adviser for the local community college.

“It’s always about people,” she says. “It’s the people you work with, it’s the people you serve, it’s the people you follow.”

COMING HOMEHer curiosity about the motivations of people is ultimately what led her to pursue a degree in psychology at MSU in 1975. Her first job as a student was with Culinary Services at Hubbard Hall. Brenda returned to manage Hubbard about a year and a half ago, and in a way, she’s come full circle.

“I actually started in this hall,” she says. “So Hubbard has been a place that I’ve come home to. And it really is much like a home.”

Brenda sees alumni coming back year after year, sharing with their kids where they worked or resided.

“It’s generational, and I think that’s what’s so cool about being here,” she says.

A large part of Brenda’s commitment to MSU is rooted in the welcoming nature of the university. She believes the way in which students are welcomed is a big deal for a lot of incoming freshman and their parents.

“I think it’s one of the things we’re known for,” Brenda says. “ ... Wow, do we make you feel welcome. And I think that’s just wonderful.”

ENCOURAGE AND EDUCATEShe also believes, as an employee of MSU, it’s her job to educate. She encourages her staff to take classes through Human Resources because she wants them to have the option of expanding their skill sets to be successful.

Brenda Nelson honored with the Jack Breslin

Distinguished Staff Award

Photo courtesy of MSU Communications and Brand Strategy


“I work for them,” she says of her 56-person staff. “I do, because I’m helping them find what they need.”

Brenda knows what it takes to be a leader and what it takes to get things done. She’ll help out in the dish room or the serving line if the dining hall is short-handed. She meets with her staff at least once a month. She treats everyone with dignity and respect and encourages her staff and students to do the same.

“My mother taught me to love people in the condition that I find them,” she says. “I try to encourage people to their greatness, not mine because I’m not having the same life they’re having.”

THANKS AND APPRECIATIONUsually not one at a loss for words, Brenda says she was stunned upon hearing she’d received the prestigious award.

“I’m absolutely humbled that my colleagues would take the time and energy to do this,” she says. “This award reminds me of their kindness. It’s a distinguished award for me, but it really is distinguishing those people who nominated me.”

Amy Radford-Popp, professor with the Broad College of Business and assistant director of the Residential Business Program, spearheaded the nomination process. She and Brenda met 15 years ago when Amy started working at MSU and have been a source of support for each other since.

“Brenda is one of the most authentic people I have met on this campus,” says Amy. “She exudes what the award is all about.”

Amy says when she sought support for the nomination she had 30 or more people respond with quotes or anecdotes about their experiences with Brenda over the years. She included as many as she could in her nomination letter.

Brenda creates a positive environment everywhere she goes and jumps in headfirst into every task every time. She cares about her students and is always looking for ways to help make them successful, Amy says. “She’s just a true Spartan through and through.”

Brenda wants the people who nominated her to know how important the award is to her. And though she’s a little uncomfortable with the attention that comes with receiving the honor, the part-time standup comedian, which she does to keep from being shy, is thankful.

“I wish everybody could get this award because I know a lot of hard workers,” she says. “But for all those hard workers who won’t, I’ll take it. I work hard, and I happen to love what I do.”

“My mother taught me to love people in the

condition that I find them,” she says. “I try to

encourage people to their greatness, not mine,

because I’m not having the same life they’re having.”


After three days of food, learning and fun, Michigan State University said farewell to the National Association of College and University Food Services (NACUFS) and its Midwest Regional Conference. This annual gathering allowed conference attendees to enjoy insightful seminars from renowned culinary professionals, taste innovative offerings during the vendor showcase and dance the night away at the closing tailgate celebration with an appearance from Sparty himself. MSU is very thankful for all the partners whose support helped make the conference a reality and hopes that all the guests enjoyed their visit on and around campus.

Chef Jonathan Waxman speaks at the MSU NACUFS 2014 Midwest Regional Conference,

photos courtesy of McShane Photography



Chefs compete in a Culinary Challenge,photos courtesy of McShane Photography



Photos: Top two, Chefs attend the Culinary Challenge Awards, photos courtesy of McShane Photography; Remaining photos, Distinguished

Service Dinner, photos courtesy of Luke Anthony Photography



Photos: Top two, Ari Weinzweig, co-owner and founding partner of Zingerman’s, speaks to conference attendees; Remaining photos, Global Tailgate at Spartan Stadium

Photos courtesy of McShane Photography



Photos: Top four, Michigan Historical Museum Dinner; Remaining photos, Vendor Showcase

Photos courtesy of McShane Photography



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Tariq Abdelhamid is a busy man, as suggested by his two-sided business card. On one side, he’s a teacher, having joined Michigan State University

in 2000 as an associate professor for the School of Planning, Design and Construction. On the other side, he’s an adviser for RHS, bringing to life the vision of a bigger and better division.

Recruited by Vennie Gore, vice president for Auxiliary Enterprises, in 2013, Tariq joined RHS to consult on several divisional initiatives that were in motion. His training and experience working for Ford Motor Company makes him well-versed in the areas of project and program management. Tariq is also an industry thought leader and innovator in the area of Lean Production and Construction, which looks at the way people in an organization identify and solve problems, learn from mistakes and improve work processes over time.

“The interest that Vennie expressed at the time was really the idea of division first, units second,” says Tariq. “That’s part of what is in the strategic plan, and we’d like to operationalize that more.”

Tariq is the division’s Integrated Program Organization (IPO) Adviser. IPO is the framework devised to work toward the goals set in motion by Vennie. As part of the IPO effort, the bulk of Tariq’s work is to assess the business and management processes of RHS. With this in mind, he conducted a series of interviews with about 80 colleagues between July and October 2013 in an ongoing effort to move RHS in the right direction.

THE ASSESSMENT PROCESSTariq outlines a few basics when looking at an organization like RHS:• Is the organization doing the right things right the first time? In other words, is it following OHIO (Only Handle It Once)?• What is the value promise?• What is the organization promising customers (e.g., students, faulty, staff)?

TARIQ ABDELHAMID: RHS MOVING FORWARD


“There’s an IBM executive who used to say, ‘It’s better to aim for perfection and miss than aim for mediocrity and hit.’ So that’s how we set the expectation. We’ll learn in the process,” he says.

Tariq explains that there is also a middle layer that is sometimes overlooked when assessing an organization. That layer asks, “Can we do the right things?”

“You have to assess your capabilities too,” he says. “If you’re assessing your performance without assessing your capabilities then you are not being fair to yourself.”

IN WHAT WAYS HAS RHS EXCELLED?• Commitment to the MSU brand• Adhering to DOSE (delivering outstanding Spartan experiences)• Putting the students first

Tariq feels that RHS has done a great job of directing time and effort into the strategic plan. There’s a clear mission, vision and set of values, which answers the assessment question, “are we doing the right things?”

However, the middle layer, which looks at the capabilities of an organization, is the area on which Tariq is focusing the most time thus far.

“With respect to RHS in terms of capability, you have very talented, very professional, very well-meaning team members working in RHS. They truly commit to the brand of MSU,” he says.

He has also seen a commitment to doing what is best for the students when it comes to preparing them educationally and for their future as professionals.

As Tariq continues his work with RHS, he feels positive about the team members and the division.

“If I didn’t have a faculty job, I’d like to work with this group,” Tariq says.

IN WHAT WAYS CAN RHS IMPROVE?“There’s not a steady state,” Tariq says. “You’re either improving or you’re declining.”

He says RHS is an organization that is looked to across campus as a model for high-performance, and for its sys-tems and processes. To maintain that level of respect, it’s important to continue investigating methods of improvement.

There have been many topics of improvement that have surfaced such as:• Establishing standard operating procedures: the ability to follow from a manual or book of procedures• Acknowledging process improvement: letting

people know they can voice their opinions and ideas of improvement on a regular basis• Employee engagement: Respecting the voice, opinions and input of others without judgment, actively soliciting ideas for improvement from team members, adopting a consultative decision-making process to account for and understand impacts on team members affected by change under consideration

“It’s not a skeptical or cynical view to consider,” he says. “These are opportunities, so self-reflecting and self-assessment is the best thing you can do as an organization.”

“This organization has good leadership, and they’re trying hard. They’re not absent. They’re trying hard to inspire, they’re trying hard to do what’s best. If we’re all rowing in the same direction then we’re going to get somewhere. And that’s part of the challenge. Everybody wants to do what’s best for the organization, what is best to deliver DOSE, but sometimes they feel that their way is the best way, and it could be completely at conflict with what someone else is doing.”

Tariq indicated the next steps will be to advise RHS Leadership of the voting results regarding the main improvement areas so they can begin addressing them at a divisional level.

He is also working with colleagues from the different RHS units to start IPO Studies that will address the question of “OHIO.”

LOOKING AHEADTariq finds the willingness of RHS leaders, managers and team members to listen, interact and provide feedback about what they feel is important to be energizing. It’s a source of motivation for him to continue with these initiatives. He’s found that there is little resistance within RHS to acknowledge areas in which there are opportunities to improve. The challenge is how to make changes while the body of an organization is in motion.

“The overwhelming feeling I get is that we want to improve, but how do we do this while the train is moving?” he says.

“I think the people here are very respectful, very professional, they appreciate you and again, there are no obstacles placed in front of you. They truly want to make this work,” he says. “You feel the pressure to achieve, you have to accomplish, but at the same time, it’s a healthy type of stress.” 3



REHS and Culinary Services often team up to host culturally significant dinners and events. These types of events foster cultural connectivity

and inclusivity among students and staff. Below is just a sample of the many ways RHS is helping promote and embrace diversity across the Michigan State University campus.

COFFEE HOURSOne of the most basic ways that RHS supports cultural inclusivity is by simply providing a venue for students of various cultures to congregate and share. One of the more popular of these events are the Coffee Hours hosted by REHS in partnership with the Office of International Student Services. The weekly events are hosted in Residence Hall lounges and serve as social gatherings for international students looking to meet new people or discuss events or activities occurring on campus.

In addition to encouraging socialization among international students, the Coffee Hours also serve as opportunities for involvement in on-campus groups, clubs or student-run events. Representatives from all of these have chances to sponsor certain Coffee Hours to inform attendees on what their club or activity is all about.

MULTI-RACIAL UNITY LIVING EXPERIENCEIn addition to various intercultural events, REHS has also promoted cultural inclusivity with the department’s efforts to support student growth outside of the classroom. This emphasis has taken the form of various residential communities that bring together students interested in learning about certain cultures. These living-learning programs house the similarly minded peers in the same residence halls, enabling them to attend culturally relevant classes together and work with faculty and academic advisors often housed in that same residence hall.

One example of this is the Multi-Racial Unity Living Experience (MRULE), which seeks students interested in meeting and learning about people from all backgrounds. These students socialize, perform community service and attend weekly meetings in REHS residence halls for discussions on controversial issues, informative presentations, interactive exercises and a variety of experiences that encourage the development of genuine friendships.

BRODY EXPLORES INDIABrody Hall teamed up with the Brody Engagement Center in April to host “Brody Explores India.” The State Room Chef Rajeev Patgaonkar did a cooking demo in Brody Square and made Gobi pea masala with tempered cauliflower and peas, cooked with unique Indian spices. Other menu items included cauliflower and chickpea coconut curry, naan and Mango Lassi, one of the most popular Indian drinks.

According to the Brody Engagement Center, the goal of Brody Neighborhood is to prepare students to be well-rounded for the future. “We want our students to succeed and have a great experience as we bring them closer to the key resources for their professional and cultural development. As a diverse community, we embrace all students striving to achieve academic success, live a healthy lifestyle and explore new cultures.”

NOWRUZ CELEBRATIONIn March, Holmes Dining Hall partnered with the MSU Persian Student Association to host the fourth annual Nowruz Celebration. The decor and cuisine transformed the dining hall and allowed students and family members to celebrate the Iranian New Year with Persian music and food.

Holmes Dining Hall Manager Fatemeh Medina has waited a long time for an event of this scale, when the food and celebration come together at MSU. She explains that food is often the source of any gathering and celebration.

“What better way to bring two or more cultures together, but to celebrate a joyous event such as New Year with good food and company?” she asks.

Medina also attributed the culinary success to the chefs, such as East Neighborhood Executive Chef Jason Strotheide, who started planning the event in 2013. They experimented with traditional recipes and held taste tests with Persian students. 3

STUDENT ENGAGEMENTconnecting cultures through


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Melanie McNutt’s appreciation for technology has developed over the more than 20 years she has been on campus. This unique understanding makes her the perfect fit for her role as the technology education coordinator for Information Services.

As someone who thrives on overcoming obstacles, Melanie is looking forward to assessing divisional needs and developing programs and services that will accelerate RHS’s ability to serve the community. Her passion for mentoring and problem solving have allowed her to share her wealth of knowledge with the RHS team, making the division better able to serve students, parents and other campus partners.

While Melanie may be new to her role, she is still a well-known name within the Spartan community. The ambitious RHS team member first landed on MSU’s campus in 1990 as a student of the Lyman Briggs School of Natural Science. Melanie knew she belonged at MSU, and so after graduating with a degree in Biology, she accepted a full-time position with the college. Her roles have changed throughout the years, but not her devotion to bettering the team members and community around her.

IN MELANIE’S WORDS: “MSU is a place where you can continuously reinvent yourself. We flex and develop our roles so we can work in ways that are current and meaningful.”

If you’re passing through Brody Square Dining Hall, stop to see if Mark Yepko is anywhere in sight. Mark, the Brody Square reservation manager, is a hard man to forget once you meet him, as his charismatic personality is positively contagious.

Mark arrived at MSU in 2000, when he joined The State Room Restaurant as an assistant manager. During Mark’s time at The State Room, the restaurant procured its liquor license, which enabled Mark to use his knowledge of spirits and mixology to further deliver outstanding Spartan experiences.

The State Room Restaurant couldn’t hold onto Mark long enough, as he soon began working as the Brody Square reservation manager. One of his biggest responsibilities is overseeing the Dolce dessert area in the dining hall, so it’s no surprise he’s a lover of all things sweet.

His current position allows him to come into contact with a diverse network of people. Mark gathers inspiration from the positive people he’s met along his journey here at MSU, and takes great joy in passing that inspiration along.

IN MARK’S WORDS: “When we work together, we all win.”

MEET RHSINTRODUCING OUR TEAM MEMBERS

MEET MARK YEPKO ASSISTANT DINING SUPERVISOR AND RESERVATIONS, BRODY SQUARE DINING HALL, CULINARY SERVICES

MEET MELANIE MCNUTT TECHNOLOGY EDUCATION COORDINATOR, INFORMATION SERVICES


Matthias Koller’s uniquely positive outlook and passion for education have been tremendously influential within his role at Residential and Hospitality Services. As a devoted RHS team member, Matthias is a catalyst for student advancement.

Matthias came to MSU four years ago after working as an adviser for the Great Lakes Regional Conference, where he extracted the skills to delegate and guide groups of young adults. Matthias now serves as the community director for Shaw Hall where he oversees 1,000 residents and counsels students with academic, financial and mental health questions and concerns.

One of his biggest challenges was gripping both roles as a community director and the Resident Housing Association (RHA) adviser. Matthias is the first of his kind, as a community director, to assume both positions. Under his direction, RHA reconstructed their financial processes, implemented student trainings and conferences and the student board was accepted to be seated at the Board of Trustees. As a result, Matthias and those heading the RHA board have improved the lives of students who live on campus.

Matthias’ work is committed to the betterment of each student. The long-lasting effects of his contributions to the MSU community will echo as students expand into their professional careers. IN MATTHIAS’ WORDS:“Do big things.”

Amy Paruk has a natural affinity to lead and assist, as she consistently demonstrates within her role as the Banquet Captain for the Kellogg Hotel and Conference Center (KHCC). As Amy proves, a compassionate nature and eagerness to help is always visible in a crowd. Amy is a junior at Michigan State University pursuing a bachelor’s degree in Human Development and Family Studies. She began her KHCC career as a banquet server during her first semester at MSU. Paruk has since furthered her student career through positions as crew leader, bartender, training positions and ultimately, banquet captain. The Michigan Lodging and Tourism Association (MLTA) recognized Amy as the 2013 Outstanding Student of the Year. MLTA annually hosts “Stars of the Industry” and honors examples of excellence and leadership in Michigan’s tourism industry. MLTA invited Amy to formally accept her award at the Pure Michigan Governor’s conference in March. This credit not only highlights Amy’s accomplishments, but also provides insight into the resolute team spirit of The Kellogg. Amy leads by example. She’s emblematic of the MSU student body and undoubtedly sets a standard for her fellow Kellogg team members and classmates

IN AMY’S WORDS: “I love helping any way I can. I rely on the guidance of the Kellogg staff and our guests to develop my professional skills.” 3

MEET AMY PARUK BANQUET CAPTAIN, KELLOGG HOTEL AND CONFERENCE CENTER

MEET MATTHIAS KOLLER COMMUNITY DIRECTOR, SHAW HALL


CONGRATULATIONSGRADUATES

The Division of Residential and Hospitality Services would like to congratulate all

the outgoing student employees and wish them the best of luck in their post-graduate

endeavors. In addition to serving students, the campus community and the general

public, RHS strives to support student employees as they learn, mature and persist

toward graduation. We hope all students who were employed within the division

during their time at MSU gained experience and knowledge that will help them to

deliver outstanding Spartan experiences wherever their lives may take them.

For a full list of 2014 graduating RHS student employees, visit www.rhs.msu.edu.

Documents

Spring 2014 - Michigan State University · courtesy McShane Photography FLEXIBLE SECURE CONVENIENT MSU’S OFFICIAL DEBIT PLAN From vending machines to medical care to dining and