Business & Hospitality Articles

From left are Chef Paul Mach, assistant professor of hospitality management/culinary arts; students Bridget M. Callahan, of Pottsville; Amaris T. Smith, of Williamsport; R. Colby Janowitz, of Westminster, Md.; Cody T. Knarr, of Williamsport; Sarah B. Fiedler, of Lock Haven; and Kassandra S. Sellinger, of Linden; Gov. Tom Wolf; Pennsylvania Secretary of Agriculture Russell C.

A senior marketing student at Pennsylvania College of Technology was selected as an intern for a fan site that is known as the world’s No. 1 “Harry Potter” website. As a social media intern for MuggleNet, Jessica R. Wiegand, a student in business administration: marketing concentration, joins a social media staff of 19.

Culinary arts faculty and students at Penn College recently created a "Taste of Technology" presentation for visiting high school students, showing – with a dash of science – how a kitchen can be transformed into a chemistry set. "We want to learn about liquid nitrogen and different food products and how to use that in avant-garde cuisine," said Chef Frank M.

Competing against thousands of teams worldwide, two Pennsylvania College of Technology groups were ranked in the Global Top 100 during the fall semester as they “played” the Business Strategy Game. The Business Strategy Game is an international business simulation competition used not only in undergraduate capstone classes, but also in graduate classes and as a corporate-level training tool.

Bhishmadut B. Contractor, an international student from India enrolled in business administration: management concentration, is completing a study abroad semester in Austria and has sent a few photos “home” to Penn College. Bhishmadut B.

Noodles made from apple cider that is gelled with agar agar, a vegetarian gelatin, and piped through tubes, are the centerpiece of a dish that is dressed with apple pieces and cinnamon. Curry coconut mango “foam” is made by processing a warm soup in a cream whipper charged with nitrous oxide. Culinary arts technology student Alex P.

Samuel Ryder shares real-world insight. Ingenuity meets collaboration Tim Keohane indulges curiosity after his presentation. Carolyn Shirk engages up-and-coming businessfolk.

A Pennsylvania College of Technology culinary arts alumnus, who recently returned to his hometown of Harrisburg to become executive chef for an up-and-coming “hyper-local” restaurant, visited the college to guide students in a hands-on lesson in butchering – and ultimately, sustainability. Chef Lance Smith received his bachelor’s degree from Penn College in 2006.

Joe Moore, territory sales manager for Jones Dairy Farm, offers “Bacon 101.” Kate (Bishop) Hunter, ’00, shows students the difference in bacon thicknesses. Alivia L. Bollock joins Classical Cuisines of the World classmates in plating bacon samples they prepared earlier. Students make notes on the texture and taste of two brands of bacon.

Kayla A. Gross, an applied management student from Danville, talks with 2011 business administration: banking and finance alumna Amy (Dibble) Chervinsky. Business students chat in the SASC lobby. Chris Frantz, ’05, business management, talks to an attentive audience that filled the SASC presentation room. A student asks alumni for their book recommendations.