EXPLORE THE MSU UNION

Come, see what the MSU Union is all about!

SERVICES BANKING Welcome Center MSU Federal Credit Union USPS Postal Services RECREATION RETAIL AND DINING Spartan Lanes Bowling Sparty’s Express Biggby Coffee STUDENT SUPPORT Union Deli University Activities Board Serrano’s North Neighborhood Engagement Center Union Pizzeria Multicultural Center MSU Dairy Store Women’s Resource Center Spartan Spirit Shop & Commencement Connection

Try Cardio Tennis On Campus First Time Is FREE!

Call for more details and to register for Cardio Tennis! 517-355-2209

Located on campus at: 3571 E. Mt. Hope Rd. Lansing, MI 48910 Winter 2014

A publication of The Division of Residential and msutennis.msu.edu Hospitality Services at Michigan State University FUTURE REFILLS: 79¢ Fountain Drink FREE REFILL 99¢ Brewed Coffee, COUPON INSIDE!

Iced Tea or Arnold Palmer $2.49

MEET BEN VANDER BOON MEET SARAH KOPS SERVICE MANAGER, FOOD STORES SOUS CHEF, THE STATE RESTAURANT

He’s awake and at work before most people begin to Sarah Kops has been cooking since she was 15 years old, stir in the morning. Beginning at 5 a.m., Ben Vander so it should come as no surprise to find this Chef Boon, MSU Food Stores service manager, is focused fulfilling her passion for creativity by working at The on managing the flurry of activity unfolding before State Room Restaurant. The spunky, self-professed food him on the Food Stores loading dock. Despite Ben’s lover joined the RHS team in the fall of 2012, bringing a busy schedule, he takes pride in delivering outstanding plethora of knowledge and culinary experience to MSU, Spartan experiences to everyone he comes in contact along with a zest for food competition. with throughout the day. The State Room Restaurant’s first female chef, Sarah Since joining RHS in 2008, Ben has become an is primarily in charge of overseeing the dinner service. integral part of the Food Stores operation, playing a She writes and develops menu and plate presentations large role in the implementation of new technology for the restaurant while managing and mentoring a within his department. Recently, a new voice-picking majority of the team. In addition to her work in system was installed to relieve staff of cumbersome the State Room kitchen, Sarah also helps host the MSU barcode scanners, helping Ben’s team to track inventory Guest Chef Series. and manage production. Sarah notes that being part of the RHS team has Ben’s greatest joy and inspiration comes from seeing inspired her to be more creative. Her team of chefs food off-loaded at Food Stores dock transformed to continually seek out new ideas to implement in The Save up to exquisitely presented delicious meals that are served in State Room Restaurant and use as inspiration for the dining . educating the MSU community. Sarah takes pride in being able to expand her innovative capabilities as part IN BEN’S WORDS: of the RHS team and admits that working at MSU has 80¢! “I have a variety of responsibilities on a daily basis, encouraged her to keep trying no matter what. but providing a high level of customer service is of the utmost importance!” IN SARAH’S WORDS: “Some people cook to live, but I live to cook!” 3

SERVING STATE | WINTER 2014 23 MEET RHS SUCCESS COMES IN INCHES INTRODUCING OUR TEAM MEMBERS A MESSAGE FROM THE VICE PRESIDENT FOR AUXILIARY ENTERPRISES

southern California with his family hospitality enterprises. Achieving last May, he made a side trip to the these goals requires each team iconic Rose Bowl Stadium. Stepping member to perform consistently at out on the turf of this legendary his or her highest level. While we field, he looked squarely into the have achieved many successes in camera his daughter was holding recent years, we continue to strive MEET ALEX LORENCZ MEET REBECCA SELESKY and recorded the following prophetic every day to do even better. And as COURSE INSTRUCTOR, FOREST AKERS GOLF COURSES MANAGER, KELLOGG HOTEL AND CONFERENCE CENTER message for his team: You will be we take calculated risks in order to MANAGER the team. This will be the year. grow and improve, we know some “Chase it!” initiatives will be successful while Alex Lorencz’s contagious admiration for the game Since coming to the Kellogg Hotel and Conference The game of football and the road others will not. We will undoubtedly of golf is conveyed in his passion for teaching the Center two years ago, Rebecca Selesky has assumed he Rose Bowl is the granddaddy to success are both measured in encounter obstacles, like the sport. Alex came to Michigan State University’s Forest roles that encompass everything from managing of all collegiate post-season inches and effort. It takes everyone recession from which we are now Akers Golf Course four years ago after studying golf revenue and occupancy to ensuring cleanliness. football games. For players on on the team — coaches, staff and emerging. Success will require us management at Trine University where he was also an Rebecca began her career serving in a wide range T any Big Ten or Pac 12 football team, managers — doing their part to work to be resilient, to pick ourselves accomplished member of the golf team. of hospitality-related positions throughout Michigan. this game is the pinnacle of success. together, put forth the effort, show up after setbacks. Challenges will Alex’s responsibilities at Forest Akers include several The experience she gained in these roles later attracted To qualify, teams must not only win the dedication, persist in the face always be with us. Great teams golf instruction programs that serve the public and attention from the Kellogg Hotel who invited Rebecca their division, but also the league of adversity and never, ever give up and great organizations rise to the students year-round, updating technology used during to take on the role of division manager. The championship game to be invited in order to achieve our goal. Few occasion and succeed one inch at golf lessons and overseeing part time staff and students combination of an outgoing personality and broad to play in the Tournament of Roses. would have thought after the first a time. to help host those visiting Forest Akers. One of his competencies has helped Rebecca climb to her present A Rose Bowl invitation brings out month of the football season that Thanks to all of our campus most recent and recognized initiatives was employing position as Kellogg Hotel manager. the pride and spirit of the team’s this Spartan team would rise to play partners, ambassadors and team iPads with swing-analysis software, which are used In addition to her managerial responsibilities, University, fans, alumni and in the Rose Bowl on New Year’s Day. members for your efforts as we inch as a convenient and functional method of providing Rebecca strives to mentor Spartan students interested community, as was evidenced in Yet we know how the story ended. together toward success. We could feedback during lessons. in hospitality and business management. Her recent the sea of green in Pasadena on This team earned not only a hard- not realize our vision without you. Alex loves what he does. Watching his students projects include founding an internship for students New Year’s Day. It truly was a fought Spartan victory that day but mature as golfers is something in which Alex takes wishing to gain knowledge and experience in multiple special event. also ended their phenomenal season pride. Forest Akers is frequently ranked as one of the areas of hotel management. Rebecca is currently helping Stephen Covey, in his best- ranked third in the nation despite top golf courses in the nation, hosting more than 200 prepare the five-year review of services for the Spartan selling book Seven Habits of being picked to finish just third in rounds of golf per day in season and Alex’s commitment Hospitality Group to find more ways she and her hotel Highly Successful People, identified the Legends Division only two to his students helps to earn that recognition. staff can deliver outstanding Spartan experiences “beginning with the end in mind” months before. (DOSE). as the second habit. Simply put, it RHS can take away many lessons IN ALEX’S WORDS: states that an individual should from this historic MSU Football “I can honestly say I love what I do. The look of IN REBECCA’S WORDS: identity and visualize the end goal. team. We know that it takes vision, satisfaction after a student improves their golf swing is “I love interacting with guests and students. Every Only after a goal has been identified hard work and great effort to be one of the most fulfilling aspects of my career.” encounter with a guest is an opportunity to use DOSE. can one work to achieve it. successful. Our goals are lofty: To I pass these values along to our students to apply in Vennie Gore Coach Mark Dantonio had set a have one of the Top Ten Housing and their careers.” Vice President, Auxiliary Enterprises goal for his team to win the Rose Dining programs in the country and Bowl this year. While visiting to be the mid-Michigan leader in

22 SERVING STATE | WINTER 2014 SERVING STATE | WINTER 2014 3 DIVISION OF RESIDENTIAL AND HOSPITALITY SERVICES Auxiliary Enterprises Culinary Services Residence Education and Housing Services Spartan Hospitality Group www.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 Food Court (Photos top) Roger Merrifield, Eric Anderson Design & Layout While much of the MSU Union is designed to help students Elizabeth Ayres, Stephanie Black, learn, the Union Food Court serves as the perfect area for Linda Beach students to relax and refuel between sessions. The Photography Union Deli, Serrano’s and the Union Pizzeria are all available Wesley Choi, Kelsey Kaptur to meet the dining needs of Union guests. Additionally, the Digital Production Food Court features a variety of seating options, including Lindsey Bliss Laz-E-Boy chairs and a number of flat screen TVs. All this With these Valentine’s Day Specials from MSU Bakers Production Manager is located on the first of the Union, near other dining Dean Snyder options that include a Sparty’s Express convenience store Office Assistant and a Biggby’s Coffee shop. Pamalee Rahall rhs.msu.edu/mc/creative-services MSU Union Engagement Center (Photos right)

Valentine’s Day Decorate Your Own AntiValentine’s Day The North Neighborhood Engagement Center is located in Sugar Cookies Cookie Kit Cookies $15/doz. $15 each $15/doz. the MSU Union and connects directly to students through its convenient location. As part of MSU’s wide-scale effort to bring resources right to where students live, the Engagement Center offers a unique space within easy walking distance of North Neighborhood residence halls. It serves as an access point to essential resources for students, including a wide range of programs, activities and support Valentine’s Brownie Blaster Valentine’s Day Cupcakes Love Bug Cookie 9” $15 each $12.50/half doz. $15 each services. Tutors, academic advisors, health practitioners and other consultants are available throughout the week. The MSU Bakers will donate $1 for every Valentine’s Day purchase to the Engagement Center is a great place for students to socialize, American Heart Association. get advice and sign up for recreation and fitness programs. To see the full line of available products, go to www.msubakers.com and place your order online, or call us at 517-353-9310, Monday through Friday from 8 a.m. to 3 p.m. Complimentary on-campus delivery for orders of $15 or more. Please place orders by 9:30 a.m. two business days prior to requested delivery date. Orders less than $15 are charged a $5 delivery fee. Deliveries to the residence halls are made Monday through Friday from 1:30 p.m. – 5 p.m.

www.msubakers.com 517-353-9310

Cover Photo: 2014 MSU Rose Bowl Champions, courtesy The Associated Press

www.msubakers.com 517-353-9310 SERVING STATE | WINTER 2014 21 CONTENTS IN THIS ISSUE

3 SUCCESS COMES IN INCHES A MESSAGE FROM VPAE VENNIE GORE

6 SPARTAN EXPERIENCE: PAVING THE WAY

Multi-Cultural Center (Photos left) 9 MSU HOSTS THE Centrally located on the second floor of the MSU Union, 15 the newly renovated Multi-Cultural Center serves to NACUFS MIDWEST underscore one of MSU’s guiding principles: “Advance REGIONAL CONFERENCE Diversity Within Community.” The Center boasts a communal workspace available to aid students looking to promote diversity. With meeting areas for groups, computers and a small collection of culturally diverse resource materials, 10 LAUREN MARINEZ: the Multi-Cultural Center encourages students of all NEW TO THE RHS FAMILY backgrounds to explore ways to connect with others and work towards a unified future. 12 USING DATA TO INFORM Spartan Spirit Shop (Photo top) DECISION MAKING The recently redesigned Spartan Spirit Shop features anything and everything that Michigan State students, fans and alumni may need. Located in the heart of the Union’s 15 EXPANDING THE first floor, the Spartan Spirit Shop features a wide range of INTERNATIONAL apparel, memorabilia and various other items for showing your Spartan Spirit. The Shop also serves as students’ main SPARTAN EXPERIENCE supplier for graduation caps, gowns and tassels, making it the prime spot for everything you need from the day you step on campus until the day you leave. 18 THE NEW MSU UNION

22 MEET RHS INTRODUCING OUR TEAM MEMBERS

20 SERVING STATE | WINTER 2014 SERVING STATE | WINTER 2014 5 SPARTAN EXPERIENCE:

s the recent success of the Michigan State Josh Gillespie: David H. Lords Award for University Spartan football team goes to show, Outstanding Community Service Aa disciplined, well-coached, talented team is capable of accomplishing great things even in the face of The impact of Michigan State University’s “culture challenging odds or underrated expectations. However, of high performance” does not end at the campus a high-performing team doesn’t reach its respective boundaries. The university and the division have peaks of accomplishment thanks to one or two lone emphasized the need to connect with surrounding superstars. Rather, success is achieved thanks to the communities to spread appreciation for the division’s Welcome Desk (Photo top) coordinated contributions of many players creating a work to increase opportunities for MSU students. strong, selfless, well-rounded team. One of the leaders in this outreach effort has been The MSU Union’s recent renovations also featured Upon closer examination, one can find many parallels Joshua Gillespie, REHS assistant director in Hubbard upgrades to the first floor Welcome Desk. Flanked by a between the team-based focus of the Michigan State . Joshua has headed up numerous community giant Spartan helmet, the Welcome Desk serves as the football team and the operation of Michigan State service initiatives on campus while volunteering a main point of reference for visitors to the Union, as well as students who may be unfamiliar with the Union’s wide array of services.

Main Lounge (Photos right)

The main study lounge on the first floor of the MSU Union stands as one of the most recognizable rooms on campus, having adapted over the years to better meet student needs while still maintaining a traditional look and feel. The area features natural , art work and a raised platform to accommodate concerts or other events. Finally, having a Biggby’s Coffee Shop, a Sparty’s Express and the Union Food Court nearby allows for easy refueling during extended study sessions. University’s division of Residential and Hospitality good deal of his personal time as well. He recently Services (RHS). Both feature individuals with unique received the 2013 David H. Lords Award for outstanding skill sets, and both rely on the contributions and community service by a campus representative. collaborations of these skilled individuals to help The award is given annually by the National establish their respective team as a leader among Association of Collegiate Auxiliary Services (NACAS) peer institutions. to honor distinguished campus leaders who make a What follows are the stories of four members of RHS difference in their community through active citizenship whose work has supported and strengthened the team of and service. Joshua earned the award thanks to his work coworkers around them. As RHS looks toward a future on MSU’s Day of Service event in 2012, his charity work filled with new challenges to serving students, alumni sponsoring families in the Lansing area and various and the University community, the positive attitudes other volunteer projects. and commitment to being team players displayed by “I am appreciative of the award, but my desire to serve these four stories can provide guidance and inspiration is not influenced or inspired by accolades,” said Joshua. for meeting these challenges as a team. “I have been doing service all my life and making it a part of my staff teams and those I work with.” Joshua’s work is part of a broader effort undertaken by Residence Education and Housing Services (REHS) to connect with surrounding communities through service work. Mackenzie Fritz, REHS associate director, felt this award served as an affirmation of the focus on service, noting that Joshua’s work leading the REHS staff during

6 SERVING STATE | WINTER 2014 SERVING STATE | WINTER 2014 19 the first Day of Service resulted in more than 4,000 hours “Our team has proven to be dynamic and creative in of community service performed in a single day. resolving problems related to the of MSU Kathy Collins, REHS director, agreed that Joshua serves ,” said Bill Whitbeck, project coordinator for as an exemplary representative for REHS. the Planning and Projects Office. “The award received at “I have known Joshua since January of 2012 when I the AUID competition reflects MSU’s reputation as an arrived at MSU. During that time, I have been deeply institution dedicated to innovative and sustainable impressed with Joshua’s dedication to both the students interior design projects.” at Michigan State University and to the residents in the The competition hosted 25 universities and greater Lansing area,” Kathy said. “Joshua is constantly recognized MSU in the following categories: renovations THE NEW MSU UNION giving of himself, whether it is taking international under $50,000, renovations between $50,000 and students to Cedar Point or volunteering countless hours $150,000 and renovations more than $150,000. The The Michigan State University Union building is one This renovation equipped the MSU Union with the to an event in his local community, he is dedicated to Ernst and Young Communication Center ranked first in of the most recognizable and storied landmarks on services, technologies and facilities needed to meet the bettering the people around him.” renovations between $50,000 and $150,000. The campus. It was built in 1925 to serve as a central challenges that the coming decades will pose. This gathering place for students, faculty and the includes renovated study spaces and eating areas, new greater-East Lansing community. Since then, it has offices for various student groups, a redesigned Spartan undergone many renovations in order to adapt its Spirit Shop and the installation of an Engagement services to meet the needs of those who visit. Center that features resources for living and learning. All this and more is now available to students and the The most recent renovation was celebrated at the University community, ensuring the MSU Union will Union’s Grand Re-Opening in January of 2013 with continue to be a valuable resource for many years construction being completed the following summer. to come. 3

Union REAL Classrooms (Photo top left) Resource Center (Photo top right)

The Michigan State University Union opened its to the The Resource Center, located in the of the Union, is part new Rooms for Engaged and Active Learning (REAL) Classrooms of MSU’s ongoing effort to better serve the ever-changing needs earlier this month as spring semester began. The MSU Union of students. The redesigned space can now accommodate a wider University of Texas at Austin hosted AUID’s 2013 Design spent the last year renovating its facilities and the REAL range of student work, which increasingly demands access to Planning and Projects Office: Nationally Competition, inviting design and architectural experts classrooms exemplify the new leading-edge technology offered high-tech tools. Students will be able to utilize creative services, Recognized Designs from around the country to judge entries. to students around campus. including a multimedia lab with high-end Mac computers that “The Planning and Projects Office submitted several boast the Adobe Creative Suite; video production equipment, Typically, the business of representing our Division is projects that exemplified our design style,” said Tanya The REAL classrooms offer a computer-rich environment including high-definition cameras, an Omni light kit and a green centered on guest interaction and meeting student needs. Zhuravlev, project manager for the Planning and to support emerging technologies. The concept of the screen room; printing and copying services; digital scanning However, the work done by the RHS Planning and Projects Office. “The Residential and Hospitality REAL classroom is centered on student engagement and services; and student meeting space. All services are available for Projects’ Office (PPO) brings a whole new meaning to Service’s dining and living facilities were noted as our collaborative teaching and learning. Each classroom is equipped little or no cost. Delivering Outstanding Spartan Experiences. top design projects.” with an instruction station, flat-panel displays and whiteboards Our division’s charge to boldly address coming positioned at each workstation. challenges requires more than outstanding guest service and student interaction. To overcome these obstacles, The REAL classrooms will host a variety of courses including RHS team members require innovative design for computer engineering, economics and several other subjects. residence halls, dining halls and other living and working The classrooms are available for academic functions only due to spaces. The PPO has met this challenge, supplying the highly sophisticated level of technology, infrastructure and innovative yet functional designs for renovations fixed . throughout campus. These renovated living and dining facilities were recently honored with numerous national recognitions during an interior design competition hosted by the Association of University Interior Designers (AUID).

18 SERVING STATE | WINTER 2014 SERVING STATE | WINTER 2014 7 Eat at State ON-THE-GO: Award-Winning Michelle Pell and Starbucks: Highest Smoked Cheddar Cheeseburger Grossing Store in the Region

In MSU’s ongoing effort to “Lead with Food,” a wide Earning distinction as a representative of MSU and RHS cuisine to encourage all students, faculty, staff and array of innovative dining halls and plans have been does not have to be accomplished alone. Oftentimes guests to explore new cultures and lifestyles introduced to better meet student needs. One of these collaboration between the University and an outside • Begun to offer such international cuisine options as developments has been the introduction of the Eat group or organization can lead to success that would Pan-Asian dishes from noodles and stir-fry to curries, at State ON-THE-GO food truck. What started as a have otherwise been unattainable. hand-rolled sushi and cuisine with Mediterranean, convenient and flexible option for students looking to MSU’s on-campus Starbucks locations, run by service Eastern, European and African influences eat on the run turned into a widely praised, award- manager Michelle Pell, serve as but one example of these • Engaged a Chinese cuisine subject matter expert to winning addition to campus and the community. collaborations. Michelle oversees licensed stores in Wells assist the Corporate Chef with recipe development Since its introduction in the September of 2012, Hall and the Broad Business College, as well as a third • Hosted a Chinese banquet in Shaw Dining Hall the Eat at State ON-THE-GO food truck has received concept store in Broad Art Museum. Among those, the • Made rice and chop sticks available at all meals numerous recognitions on both the local and national Wells Hall Starbucks has proven to be the busiest location • Hired a Chinese student employee to work as a liaison levels. This past spring, the food truck’s Smoked not only on campus but in the Midwest, as this stop was between Chinese student employees and management Cheddar Cheeseburger received an honorable mention the highest grossing Starbucks in the region in 2013. to assist with language and cultural barriers/differences • Instituted “The Lunar New Year Event” which includes traditional red envelopes and chocolate-covered fortune cookies • Offered Kosher cuisine (certified by Kosher Michigan) at Wilson Dining Hall and Brody Square • Offered vegetarian and vegan options to accommodate students wishing to keep Halal • Installed hot water stations in Hubbard, McDonel, Holden and Wonders halls • Installed Community in Neighborhoods so international students are able to cook favorites from • Incorporated signage in multiple languages across campus. These introductions and more have not only made our in Mlive’s competition for the Best Burger in the state of “I think we have been so successful on campus international students more comfortable; They have exposed Michigan. Before that, the food truck earned top honors because of the reputation of legendary customer service our resident and non-resident students to some fascinating (again, for the Smoked Cheddar Cheeseburger) in the we have established, upheld and passed on to those we customs and dining experiences. The Spartan Experience Best Local Recipe competition hosted by the National serve on a daily basis,” said Michelle, who worked at has truly become international. 3 Association of College and University Food Services Starbucks during her time as a student at MSU. “The (NACUFS). lines to the stores might be long, but we move them After all the awards, the ON-THE-GO food truck and quickly and efficiently and that is because of the student Culinary Services corporate Chef Kurt Kwiatkowski still staff and the ownership they take in our stores.” considers the relationships they have with their team of Michelle also appreciates the setting provided by suppliers, vendors and students as one of the key aspects MSU for giving her access to a wide range of people and of serving great food. resources from which she can learn. “We were able to develop this burger because of our “There are so many people I can learn from, touch, current relationships with all of the producers and the reach and share with,” said Michelle. “Every semester vendors were excited to work with us on this project,” the mix changes: new staff, new customers, new said Chef Kurt. “We wanted it to feature as many local products roll out, it keeps me on my toes and ingredients as possible, and most of the ingredients moving forward.” 3 ended up being grown right here on MSU’s campus.”

8 SERVING STATE | WINTER 2014 SERVING STATE | WINTER 2014 17 MSU HOSTS THE NACUFS MIDWEST REGIONAL CONFERENCE

esidential and Hospitality Services and the Lansing area will welcome culinary professionals from across the Midwest when MSU hosts the National Association Rfor College and University Food Services’ (NACUFS) 2014 Midwest facilities differ greatly between the U.S. and Regional Conference. China; and, rather than Resident Assistants, China has full- Watch for these changes in the The conference, which runs March 2–4, will showcase MSU’s award-wining culinary time professionals responsible for connecting with students. near future: services, renovated dining halls and campus venues. Culinary Services has learned some important facts as “Our conference theme is Culinary Excellence: Connection to Success and we are well; Rice and noodles are staples at all meals; loose tea and excited to welcome our colleagues to Lansing,” said conference chair Bruce Haskell. warm water is the preferred beverage; Chinese diets consist • University Admissions and OISS plan “This is a great opportunity to represent how Spartans eat, live and learn while diving mainly of fruit and vegetables with tofu and broth-based to streamline the process for international into the heart of NACUFS — food and food service.” soups — meat and breads are used sparingly; Chinese prefer admission and housing on the Keynote speeches from two prominent culinary professionals will highlight smaller portions with a larger number of selections; proteins Admissions’ portal. the conference. include tofu, chicken, seafood, beef and pork; meals are served family style; dining options tend to be “pay as you go” • Jonathan Waxman, chef and cookbook author featured on the Bravo television • Conversations are to continue regarding with pre-portioned single servings; and finally, convenience show Top Chef Masters, will address the conference theme of culinary excellence, stores on campuses there resemble supermarkets rather than a partnership to promote international drawing from his experience as chef and restaurateur. the simplified model followed in the U.S. cooperation and exchange of materials How have our processes improved as a result of our in food service publications, practices, • Ari Weinzweig, founder of the award-winning, Michigan-based Zingerman’s working together? REHS has: recipes, food safety and the exchange of Delicatessen, will speak on customer service. Weinzweig has earned countless • Developed a comprehensive Between-Semester food service personnel between MSU and service awards and offers nationally renowned seminars on how businesses can Housing program better serve their customers. Dalian University of Technology, Dalian, • Coordinated an international orientation at the Breslin Student Center and neighboring Culinary China and in the future, Sichuan University The event will also feature interest sessions on topics such as nutrition, sustainability, Services locations in Chengdu, China. marketing and culinary trends. • Established a Visiting Scholar Wing for international Holden Dining Hall will serve as the site for an American Culinary Federation- students and student groups • CECC China — The China-Themed Year: sanctioned culinary challenge. Nine visiting chefs will compete while cooking with the • Provided an International Student Hostel for those This project aims to create dynamic mandatory protein, live lobster. The winning chef of the regional competition earns arriving at campus prior to Move-In Day a spot to compete at the national conference culinary challenge July 9-12, 2014 in programming through events and dialogue • Offered three English language classes at Baltimore, MD. MSU’s own Emily Swirsky, Sous Chef at The Gallery, will compete at the Spartan Village held from February 2015 to December event after earning a medal at the 2013 competition in Columbia, MO. • Partnered with the Office of International Students and 2015. We will explore China through diverse The conference will also feature a vendor Showcase on March 4 at the Lansing Scholars (OISS) to design a sign-up process that is clearer activities including Chinese art, film, music, Center. More than 140 vendors will exhibit products at the sold-out event. to international students performances, lectures and events. As a “Michigan State University is proud to host the 2014 NACUFS Midwest Regional • Instituted Pre-Departure Meetings for students participant in this project, Residential and Conference. We are excited to showcase our renovated residential dining and retail in China dining venues, as well as learn from our partners in dining services from across the Hospitality Services proposes to bring • Provided one-on-one housing assistance Midwest,” said Lindsey Bliss, marketing chair for the conference. • Provided residence letters to assist international students in chefs from China to partner with our The Radisson Hotel in Lansing will serve as conference headquarters hotel. This in receiving their driver’s licenses culinary chefs to create the culture of food venue provides convenient access to the Lansing Center for interest sessions, an • Created a quarterly International Student Newsletter as one of the events. opening banquet and vendor showcase. 3 • Partnered with CS and OISS to sponsor the International Coffee Hour in McDonel Hall to strengthen ties between • REHS and Culinary Services are also graduate and undergraduate international students. exploring possible collaborations with MSU The international experience is not just about interacting with multiple cultures in classrooms and residence halls Admissions to travel to India and to South — it extends into the dining halls as well. As a result of its Africa on a MasterCard project. collaboration with REHS and Chinese host universities, Culinary Services has, in part: • Committed to incorporating authentic international

16 SERVING STATE | WINTER 2014 SERVING STATE | WINTER 2014 9 LAUREN MARINEZ: New to the RHS Family by Chet Magaway, Assistant HR Manager, Training & Development

A new challenge, a new opportunity and experiencing a different part of campus is what new RHS Chief of Staff and Human Resources Director Lauren Marinez was seeking. On this day in January, the start of her third month with RHS, she is prepping for a busy day.

“I knew RHS was big, but you don’t understand it until you A Vision of the Future read our strategic plan or experience the services we provide,” Marinez said. “We touch so many people and so many parts Marinez has spent her first couple of months learning about of campus.” the division and meeting with the RHS leadership team, departmental HR representatives and other RHS team Coming to RHS by Karen Ann Corley, Assistant Director, Outreach, Residence Education and Housing Services and Guy Procopio, members while maintaining contact with her network of campus partners she has built through the years. The Director of Culinary Services In her previous position as the associate director for Staffing collaboration between RHS HR and other campus partners Services at MSU HR, Marinez instituted HR practices that is what Marinez is hoping to build and grow. ew dynamics have changed student life on the campus of governments, the U.S. government or other organizations. impacted MSU employees across campus. As important as her “My plan is for RHS HR to support the division through Michigan State University as dramatically as the growth This is a reflection of MSU’s strong reputation abroad and position was at the central human resources office, having the collaboration, partnering with the RHS executive team in international student enrollment. It has changed how the professional services the university provides to meet opportunity to work in RHS with VPAE Vennie Gore and the F and departmental HR representatives to identify their HR we Live On, the unique needs of sponsored students. RHS leadership team was something Marinez could not needs,” Marinez said. “Working together with RHS and Eat at State and navigate our way through campus life. MSU’s Residence Education and Housing Services pass up. other campus partners, we can provide effective solutions More international students are attending United States (REHS) and Culinary Services have partnered in recent “I have respected RHS and the innovations you all have to meet those needs. I firmly believe that building and colleges and universities than ever before and enrollment years with each other and institutions abroad to examine embraced and made happen,” Marinez said. “Being able to maintaining strong working relationships is the core to at Michigan State University is no exception. A total of 7,161 more closely how we can ease the transition from home work with the RHS leadership team and Vennie was a definite being functionally effective.” international students enrolled at MSU for the fall 2013 countries to campus life in East Lansing. It has affected the ‘plus’ and tipping point for me.” One of the first assignments given to Marinez was the semester, the largest contingencies of which were from way we communicate, instilled new respect for cultural Despite the appeal of her new position, Marinez still found creation of a centralized divisional student employment China (4,283), Korea (563), India (276), Saudi Arabia (215) differences and, in the case of Culinary Services, opened it hard to leave MSU HR and the Nisbet Building. It was office. This was recommended by the 2013 RHS Human and Taiwan (184). The Colleges of Agriculture and Natural up an entirely new palette of epicurean experiences. especially difficult leaving co-workers with whom she had Resources functional review committee as a means Resources, Business, Engineering, Natural Science and Social Take REHS and Culinary Services’ collaboration with established treasured friendships over time. of streamlining student employment processes while Science lead the areas of study for international students. China, for example. Through four separate visits to China “After working in MSU HR for 26 years and developing very improving the student employment experience. The The rising number of undergraduates from China is at the between October of 2011 and June 2013, we have come close relationships with many HR folks, it was an emotional establishment of this office is just one step in fulfilling her heart of these figures. There are a variety of reasons for this to understand that relationships there are formed at three transition for me,” Marinez said. vision for RHS Human Resources in the future. growth including China’s expanding middle class, insufficient levels; the first is introductory, the second, familiarity Now that she has been in her new position for three months, “My vision for our HR team is that we make fact- higher education capacity to meet the country’s needs and and the third, friendship. Honor is very important within Marinez is still learning, but feels more at home. She credits based decisions and provide innovative HR solutions by liberalized U.S. visa policies. MSU is also seeing a rise in the Chinese culture and outdoor space is highly valued all the RHS team members she has encountered in the last few leveraging technology whenever possible,” Marinez said. enrollment from Saudi Arabia, Canada, Brazil, the Dominican and utilized. We have also learned the following about months for making her feel welcome. “The university is focused on creating a culture of high Republic and Iran. Conversely, we have experienced a university housing in China: Residence halls are frequently “I have to say that every RHS team member I have interacted performance. Because of this, we need to keep asking decline in student enrollment from South Korea, Mexico, constructed on a community concept model with trees, with has been incredibly welcoming and so supportive,” ourselves: What are we doing to get better? What are Malaysia, Japan, Thailand and Kenya. Countries with solid, flowers and gardens strategically placed between buildings Marinez said. “I’ve been impressed by the strong sense of RHS we doing to better engage our employees? How are we but comparatively flat enrollments from a year ago include to provide a scenic view; Housing is a mix of new and family and how everyone addresses their RHS colleagues on enhancing the student experience?” India, Pakistan, Indonesia, Germany and Colombia.The aging buildings showing cosmetic wear and infrastructure a first name basis. I value personal relationships, so our RHS number of sponsored students is also on the rise. There are challenges; Basketball courts are popular; Security guards family culture works for me. I love it!” nearly 580 international students at MSU sponsored by their and cameras are prevalent; Quad rooms are common;

10 SERVING STATE | WINTER 2014 SERVING STATE | WINTER 2014 15 IT’S WHERE I FOUND MY... DREAM The most obvious source of information for any organization or business is the data you collect, and a vital component of End of the Day KITCHEN making data-informed decisions is knowing what data is most As the day draws to a close, after a day of meetings, Marinez finds some time to check emails and chat with valuable in terms of what you are trying to accomplish. some members of the HR team before they leave. In looking at the stacks of articles on her desk and the books on her shelf given to her by the VPAE, it would be easy for anyone to feel intimidated or frustrated. Not for Marinez. She understands that learning and taking on Conclusion new challenges is why she came to RHS. “I have so much to learn,” Marinez said. “But I feel really good about being here. I’m glad I made What lessons can be learned from both of the above examples? First, planning is a key the change.” 3 component of any assessment project. As mentioned earlier, determine what you need to know and then plan out how you will gather the data. Second, each project is unique and requires an individualized approach. While previous assessment efforts can be invaluable sources of guidance and information, don’t take the easy route and use the same methods for every project. If you do, you increase the likelihood of catching a case of data rich and information poor. Finally, involve others in your assessment. I have found that the most successful assessment efforts are always collaborative in nature. The more perspectives and opinions you have, the better rounded and more comprehensive your results are likely to be. Assessment is not an individual exercise, it’s all about teamwork. 3

14 SERVING STATE | WINTER 2014 SERVING STATE | WINTER 2014 11 TO INFORM USING DECISION DATA MAKING by Paul Goldblatt, Assessment Analyst, RHS Assessment Office

n the Summer 2013 issue of Serving State, I discussed the differences between knowing and believing. I argued that only through assessment Iand research can we truly know whether we are meeting the needs of our guests and students or how well RHS units are operating. Without this information, we are guessing what needs to be done or making potentially unsupportable claims. The most obvious source of information for any organization or business is the data you collect, and a vital component of making data-informed decisions is knowing what data is most valuable in terms of what you are trying to accomplish. However, there is a particular affliction that can negatively impact these efforts; namely, being data rich but information poor. The symptoms of this ailment are pretty simple: You collect large amounts of data, so much that it actually exceeds your capacity to tightly focused and only contained questions that were directly tied to these analyze, reflect and act upon the important and relevant information outcomes (there were less than 10 questions respondents had to answer). contained therein. Sometimes the data collected aren’t even what is Finally, the robust discussions about the results at the biweekly meetings have needed to help make informed decisions! not detoured from their original intent since the data have been so relevant. How can we in RHS avoid the dreaded condition of being data rich and information poor? The answer is pretty straightforward: Post-Occupancy Evaluation Process Take the time necessary to determine what you need to know before you begin to collect your data. This can be an onerous and The Post-Occupancy Evaluation (POE) is a University initiative designed to evaluate time-consuming process, but well worth the effort. A couple of large scale construction projects one year after completion and use lessons learned examples of current RHS assessment projects might help to from the project in future projects. In the RHS context, this is a committee-driven demonstrate how the process can work and the potential payoffs. exercise comprised of representatives from various units both within RHS and outside the division. Avoiding a one-size-fits-all approach, the evaluation team first discusses Culinary Services Biweekly Dining Survey the project’s original goals and intended results and determines the specific areas to be measured on a project specific basis. Last fall, Culinary Services (CS) and the RHS Assessment Office In performing the Case Hall POE, a wide variety of research methods were used to began a year-long effort to ascertain how students felt about their determine the success of the project: Financial data was analyzed to identify potential dining hall and Sparty’s experiences. A small committee identified areas of savings or cost avoidance, thus reducing unexpected costs and providing the outcomes associated with the project, decided to conduct maximum value and a higher return on our investment; student surveys before and surveys every two weeks throughout the academic year and reviewed after the project were reviewed to determine whether students were more satisfied the results in biweekly meetings. In addition, the group decided to with their dining experience after the renovation (they were!); RHS team members utilize random samplings. This meant that residents would receive only one working in the dining hall were surveyed to get their feedback; and walkthroughs of these surveys each semester, decreasing the odds of their getting and observation were used to identify what worked well and what could be improved survey fatigue. (this included taking pictures or documenting particularly important items). All of this In reviewing the data, results were broken down by individual dining halls information was then compiled into a comprehensive report that informed the Akers and Sparty’s stores, which allowed CS team members to determine what is Dining Hall renovation. working well in each location and what areas of improvement are possible. For By the end of the 2013 – 2014 fiscal year, Post-Occupancy Evaluations of Brody, instance, in response to students’ expressed desire for greater menu variety in Emmons, Case, Bailey/Rather and Shaw halls will be completed. The RHS evaluation Yakeley dining hall, a stir-fry station was added early in the semester and was team has been a campus leader in implementing the concept of POEs, and identifying well-received by students patronizing the dining hall. Thus, rather than waiting ways to functionally implement these project lessons, resulting in improvements for until a single point in the semester to garner feedback, we are receiving valuable the living learning and dining environments of our students and guests. In designing information on an ongoing basis. future renovation and construction projects, we will have a library of POEs that will This project has been successful because careful consideration was given provide important information about our successes and areas of opportunity. Thus, we to the desired outcomes of the project before deciding on the assessment are making the best use of our limited financial resources to improve the experiences of methodology. Having well-defined outcomes meant the survey instrument was our students and guests.

12 SERVING STATE | WINTER 2014 SERVING STATE | WINTER 2014 13