_Stout's~neUJ{~)~~~n' .- -M·.-... emorta.-,- --:.-cc. __-_-- ·-·:--1·-·S·...-t··,·_··c~·d----_-uen·c:<:- .._ Distinguished Alumni Distinguished Alumni Service Award A 1965 Stout graduate, Joan E. Warren E. Phillips, a 1950 graduate, This year's Stout Service Award Herwig is an associate professor is president of Dunwoody Industrial will be presented posthumously to and chairperson of the child Institute, Minneapolis. Phillips was Leland Score, who was executive development department in the Col­ an instructor for the Minneapolis director of the Menomonie Area lege of Home Economics at Iowa Vocational High School before join­ Chamber of Commerce. Score State University, Ames, Iowa. ing Dunwoody, where he has attended Stout in 1937-38. He was Before joining Iowa State, Herwig served in various positions. In 1962, involved in the operation of Score's taught Headstart, day-care, he was appointed day school coor­ Pontiac Co. for 30 years before tak­ kindergarten and junior high school dinator and assumed the position of ing his position with the Chamber in Michigan and Iowa, and also director and executive vice presi­ of Commerce in 1979. Score had taught university students in dent in 1974. He has held his pres­ been active in the university's Hall Indiana and Iowa. She has held ent position since 1978. Phillips has of Fame committee and assisted the numerous leadership roles on child held offices in the American Voca­ Stout University Foundation in care boards of directors, the govern­ tional Association, Minnesota Voca­ fund-raising efforts. He helped ing board of her church and the tional Association, Minnesota Trade organize the Community-University governing board of the Iowa and Industrial Association, and the Relations Committee and also pro­ Association for the Education of University of Minnesota Industrial moted the annual "Meet Young Children. She is the recip­ Relations Center Advisory Commit­ Menomonie Night" picnics which ient of the Outstanding Academic tee. introduce Stout freshmen and Advising Award and the AMOCO transfer students to the community. Outstanding Teacher Award from Iowa State's College of Home Economics. 2 Outstanding Young Honored Alumni Honored Alumni Alumni Geoffrey L. Kuhn, a 1970 graduate, Steven M. Nechvatal, a 1976 James Gienke, a 1974 graduate, is is a senior information systems con­ graduate, is general manager of vice president of manufacturing at sultant at A. O. Smith Data Paper Valley Hotel, Appleton. Arandell-Schmidt Corp., Systems Inc., Brown Deer. He is Other positions he has held include Milwaukee, where he is responsible serving as a project coordinator for assistant food service director at for all plant operations, production, the development of a new IBM Clark College in Dubuque, Iowa, purchasing, estimating, customer mainframe switching system that and director of dining services at service and data processing for the will replace the current system now MacMurray College in Jacksonville, printing company. He is an officer being used for TYME banking Ill. He joined Bergstrom Hotel in of the Milwaukee Litho Club and machines. Kuhn joined A. O. Smith 1979 and held the position of food serves on the advisory committee of in 1974 after serving as a systems and beverage manager at their three the Milwaukee Area Technical Col­ project leader for Chevrolet locations. He was involved with the lege graphic arts department. In Engineering. He is a member of the planning and opening of the facility 1972, he was the recipient of the Association for Computing he currently heads, one of the five Milwaukee Journal's Outstanding Machinery and served two terms largest hotels in Wisconsin. He Achievement "Gold Medallion" each as chairman and treasurer of serves as a member of the Menasha Award presented by the Secretary the Milwaukee area chapter of the Historical Preservation Committee, of the Army. association. the Fox Cities Chamber of Com­ merce and holds a two-year term in the Neenah school district Dropout Preservation Prevention program. 3 , 1 In- It is not your typical college cafeteria fare: five-course meals served with wine on linen-covered tables. But for students at Stout, such service is now available as a slightly more costly alternative to stand­ ing in the cafeteria lines with their classmates. All this takes place in The Vintage Room, a quiet, pleasantly decorated room tucked away on the upper level of Price Commons, the building where students living on the main campus are fed. Here, students can savor a five-course meal including appetizer tray, soup du'jour, fresh sorbet, potato, vegetable du'jour and dessert. From the menu, students may choose fantail shrimp, veal oscar, medallions of pork tendetloin or other gourmet dishes. The Vintage Room was developed under the direction ,of Harry Aubert, director of residential dining services at Stout. "Cafeteria eating is cafeteria eating - after a while a person can get lost in the masses," Aubert said. The Vintage Room, with its required reservations, dress code, wine with dinner and full linen service "can make an evening very special," he added. According to Aubert, The Vintage Room "was meant to be an educational experience as well as a nice night out." He explained that Stout's Placement office had expressed the need to educate students on the art of fine dining. All too often, students making their way into the business world were finding themselves embarrassed by their lack cif table manners. "Placement wanted us to provide classes to teach students these skills," Aubert said. "We thought 'Why not offer that experience as part of the dining services?'" Students dining in the facility are given a pamphlet "points" deducted from their meal cards or in cash at a along with their menu explaining service style, course penny a point. "We want to pass additional savings types and proper use of place settings. onto the students. They simply pay for food and The restaurant is also an educational tool for the labor," said Aubert. Both students and visitors will students who run the operation. Called "manager notice prices are substantially lower than what one trainees," the students involved are those employed by would expect to pay in a comparable restaurant. campus catering and reflect a diversity of majors. Aubert says the new restaurant won't be receiving Supervising service are hotel and restaurant majors much publicity. It's his hope the business will build who act as hostesses and maitre d's. All students are gradually, putting less stress on the student managers. given a written evaluation of their performance each However, business has already picked up with return­ semester. ing customers and requests for extended hours. Up to Although The Vintage Room was built primarily for 24 customers can be seated. students living on campus, it is open for the general . Additional plans for The Vintage Room are in the public as well. The restaurant has two menus - one for works. A croissant shop has opened during the noon students and one for outside visitors. Because students hour. Customers may choose from 12-13 types of living in the residence halls have already paid a percen­ croissants, along with fruit, salads and soup d'jour. tage of the "fixed cost" for their food, prices in The . Cafeteria lines for the chili and sweet rolls may be Vintage Room are lower for them. Typically, students decreasing at Stout. For students there, learning never will pay about $5 more to forgo the cafeteria line in tasted so good.O favor of more pampered service. This can be paid in "Because we did our research indicate whether a book or other way back in the 1960s, we were resource is ordered for purchase, Comp ter ready earlier," Jax said. "That's not shelved, checked out or placed on bragging; that's just the reason hold. Because people won't have to we're where we are." Stout's search the stacks or ask a librarian replaces emphasis on technology is another to learn the status of a resource, reason the library is ahead of its their time in the library will be time, he said. spent more efficiently. card "Most of the people who attend ALIS operates almost 24 hours a Stout as students are catching on to day. As a result, information can be ALIS very quickly," said Brooke obtained conveniently even when Anson, public services coordinator. the library is closed. Inaddition, catalog The students.receive some introduc­ many people can have access to the tion to the system through their same information at a given time, English composition courses, he using the 41 terminals in the library, said. terminals in the residence halls or Stout's Library Learning Center has become one of the first in th~ nation to eliminate its card catalog, another sign of the computer age. Once a staple of all libraries, the card catalog has now been replaced entirely by a computerized public access catalog called the Automated Library Information System. The system was installed in January . 1983. .Joe Jax, director of the Library Learning Center, said while other libraries are computerized, Stout is Library users who aren't students personal computers that are com­ among the first to entirely remove and haven't already adjusted to patible with the system. its traditional card catalog. ALIS can ask the reference librarian ALIS also saves time and money. In August, staff members dis­ for an introductory lesson on the Since student workers will no posed of about 4,000 pounds of computer terminal. Information longer spend 10 to 15 hours a week paper, freeing up more than 600 sheets are available to supplement filing cards, they will be able to square feet of space. the instruction.