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Miron Construction projects give construction students professional experience

giffeyt — Wed, 22 Jul 2026 16:00:00 +0000

Miron Construction projects give construction students professional experiencegiffeyt July 22, 2026

Construction majors get up-close experience on multimillion-dollar Heritage Hall, Recreation Complex upgrades

Two major ongoing construction projects have provided 91��Ƭ Polytechnic students with exceptional applied learning opportunities without having to leave campus.

This summer, 13 91��Ƭ Polytechnic students are interning with Miron Construction, Co. Inc., general contractor for both the $144.3 million renovation of Heritage Hall and the $31.7 million upgrade of the Recreation Complex. In addition, a recent two-semester master class led by Miron staff members gave students unique access to the Heritage Hall renovation.

“We are proud to maintain a strong relationship with 91��Ƭ Polytechnic, including helping train the next generation of construction professionals through a variety of internships each year,” said Andrew Daniels, senior vice president of the company’s Eau Claire office. “The ongoing work to transform Heritage Hall and the Recreation Complex has created a unique opportunity to foster these applied learning opportunities right on campus.”

This summer, Miron interns from 91��Ƭ Polytechnic are gaining skills in project management, risk management, network security and technology support. Over the past decade, more than 40 91��Ƭ Polytechnic students have interned for Neenah-based Miron, one of the largest construction contractors in the Midwest.

Among this summer’s Miron interns from 91��Ƭ Polytechnic is Tyler Evans of Shawano, who is pursuing a degree in construction management and a minor in construction safety and risk control. As a risk management intern, Evans focuses on maintaining safety both at the Recreation Complex site on campus as well as at Miron projects around western Wisconsin. That means conducting safety walks, performing safety audits and learning the numerous factors on a job site necessary for maintaining safety.

“Safety isn’t just about us being safe and going home and not getting hurt,” said Evans, who will begin his junior year in the fall. “It’s also about how we can do things easier and faster, but also in the right way where we’re all being safe and taking care of ourselves.”

Tyler Evans, Miron Construction intern and 91��Ƭ Polytechnic construction management major

For Evans, being a risk management intern doesn’t mean sitting in a trailer filling out paperwork. It means getting out on job sites and pitching in alongside the construction crews. “It’s allowing me to gain the knowledge and experience of what people are doing and what they have to do to make their career,” he said.

This summer’s internship, he added, will add a great deal of value to his education: Even if he goes on to become a project manager or a superintendent, the internship will have given him a strong understanding of safety. “The biggest thing about this internship is it’s allowing me to figure out what I want to do with the rest of my life,” Evans said.

Miron Construction’s John Younger, project manager for the Recreation Complex renovation, is a 2011 graduate of the B.S. construction management program, as are many of his coworkers. He said his 91��Ƭ Polytechnic education prepared him for his current role, and he sees Evans getting the same experience on the campus job site.

“Tyler’s always asking a lot of questions. He’s trying to get a handle on what we do and why we do it,” Younger said.

On-campus internship leads to full-time job

Every year, the 91��Ƭ Polytechnic Cooperative Education & Internship Program oversees nearly 1,000 co-op and internship experiences. More than one-third of the time, these internships and co-ops lead to job offers – and Miron is no exception.

Consider recent graduate Lucy Krieg of Kaukauna, who received her construction management degree in May and immediately took a job as safety manager for Miron.

Lucy Krieg, safety manager for Miron and recent 91��Ƭ Polytechnic graduate

Krieg’s journey with Miron began at an on-campus career fair, which led to two consecutive summer internships and then a year-long opportunity to work on the Heritage Hall project as an intern.

“Being able to see things both on the construction site and in the classroom and being able to go back and forth between the two was really important to me,” Krieg said. For example, Krieg could experience something new during her internship, then return to the classroom and ask a faculty member about it. This kind of networking with professors and peers helped fortify the construction knowledge she gained on job sites, Krieg said.

“Looking back, I feel like my internship prepared me exactly how I needed going into my career,” she said. “It gave me the skills and the confidence that I need to back up those skills.”

Sawyer Steineke of Kaukauna is another construction management major who is interning with Miron this summer, working on projects in Green Bay, Kaukauna and elsewhere around the state. Steineke said the internship has given him a deeper understanding of the construction business, “Especially when you get in the field with people who’ve been doing this for the past 30 years.”

Steineke expects to bring his internship experience with him when he returns to class in the fall. “When I get to Heavy Construction and certain classes like that, I’ll have the knowledge that I’ve been on a job that was similar to this,” he said.

Sawyer Steineke, Miron Construction intern and 91��Ƭ Polytechnic construction management major

Likewise, the skills he’s gained this summer will follow him into his professional life. “If you speak to a lot of construction management majors, they’ll tell you a lot of the things you’re going to bring with you into your future career are going to be learned through these internships,” he said. “So, Stout allowing us to be able to do something like this and get credit for it is a really cool opportunity.”

Miron helps create year-long construction master class

The Heritage Hall project also created the opportunity for a new course that gave students unique access to the site and the construction experts working on it.

When the Heritage Hall project was in its planning stages, Lecturer James Bunkelman of the operations and management department reached out to Holly Nowak, a senior project manager with Miron, to see if he could arrange a site visit for students. Instead of offering only a tour, Nowak suggested creating a master class that would be built around the Heritage Hall project.

‘Power of Partnership’: 91��Ƭ celebrates groundbreaking for $144M Heritage Hall renovation

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Once a quarter during both the fall and spring semesters, students met for a four-hour class, which began with Miron staff members presenting topics which were then explored on the job site so students could see their real-world application.

“This was polytechnic at its finest. You couldn’t define polytechnic any better than how this class ended up,” Bunkelman said. “It can be very challenging for the students to take the academic side of what we’re trying to teach them and put it into perspective. The goal was to use the fact that Heritage Hall couldn’t be any closer or any better suited for that.”

The course turned out better than Bunkelman could have hoped: Because of the size and complexity of the project, Miron is using cutting-edge technology that might not be found at other job sites, giving students a richer experience. For example, students were able to use a virtual reality 3D model to better understand how site planning works as construction managers determine the placement of construction cranes, parking and pedestrian pathways.

Opportunities for student engagement will continue for the coming semesters, as both construction projects are expected to continue into 2028.

Stout breaks ground on transformative $32M project to enhance athletics, fitness facilities

Renovation, addition funded in part by record-breaking alumni gift

The long-awaited work on Heritage Hall, which opened in 1973 as the Home Economics Building, began last September. The extensive, clean-slate renovation will double the number of students the building will be able to serve to about 4,000. The project was primarily funded through the 2023-25 state budget, with an additional $13.5 million in private funding from university supporters, industry partners and alumni made through the 91��Ƭ Foundation & Alumni Association.

The Recreation Complex project, which began last spring, will add nearly 12,000 square feet of recreation space and renovate an additional 28,000 square feet at the facility, which was built in 1963. The project is primarily funded through student fees as well as a record-setting $5 million gift from alumnus Dallas Pankowski and his wife, Edye, a Menomonie native.

Construction management majors get up-close experience on multimillion-dollar Heritage Hall, Recreation Complex upgrades Miron Construction Scaffolding Training

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Supporting entrepreneurs: Edgewood Bakeshop benefits from business students’ cost accounting project

goersab — Fri, 20 Feb 2026 14:50:00 +0000

Supporting entrepreneurs: Edgewood Bakeshop benefits from business students’ cost accounting project goersab February 20, 2026

Successful small business collaborates with class to improve operations, sales

Abbey Goers

Nothing draws a hungry crowd quite like the aroma of freshly baked bread, the flaky deliciousness of croissants, the mouthwatering perfection of pastries. At Edgewood Bakeshop, owner Bekah Stamps welcomes daily crowds, as patrons form a line out the door of her popular artisanal bakeshop in downtown Chetek.

But how does an already successful business improve its operations and increase sales? For Stamps, the answer came in a collaboration with 91��Ƭ business administration students.

Recently, students in Lecturer Kayla Stajkovic’s Cost Accounting course used Edgewood Bakeshop’s real cost, sales and operations data to analyze break-even points, product decisions and seasonal sales patterns. At the end of the project, they presented their recommendations to Stamps.

As lines form out the door, Edgewood Bakeshop's products consistently sell out. / Bekah Stamps

“I was impressed with the level of professionalism I witnessed from the students in this class,” Stamps said. “There were multiple moments where I felt that I was sitting with an accounting firm I’d hired to deep dive into my business. These students have a bright future, and I’m honored to have been able to collaborate with them in this way.”

Stajkovic thinks small businesses are uniquely powerful learning partners because their challenges are visible, immediate and consequential. “When students work with small businesses, they see firsthand how interconnected decisions are. Small businesses — especially newer ones — are often operating with limited resources while the owner wears every hat: operations, marketing, finance, HR,” she said.

Using cost accounting as a strategic decision tool

At the start of the project, Stamps visited the class, shared her background, her vision for Edgewood Bakeshop and her belief that bread was her primary profit driver.

Bekah Stamps opened Edgewood Bakeshop's Chetek storefront in 2024, after operating as a travelling and pop-up bakery for two years. / Bekah Stamps

However, the students’ analysis proved that what looks most profitable on a simple revenue-minus-cost basis isn’t always the most profitable when constraints are considered. When they calculated contribution margin per oven minute and per labor hour, instead of just per unit, they discovered that croissants could outperform bread depending on which resource was the true bottleneck.

“That shift from ‘Which product makes more money?’ to ‘Which product makes the best use of our limited resource?’ was transformational for the students. It moved cost accounting from a formula-based approach to a strategic decision-making tool. Several students commented that this was the moment when accounting stopped feeling procedural and started feeling managerial,” Stajkovic said.

This was also a standout moment for Stamps, who had done a brief analysis of unit cost and profit margin on a couple of her products when she began. “My assumption about the bread was actually incorrect, and it caused me to think about ways to drive more sales with certain products that I wasn’t previously considering,” she said.

Tips for Young Entrepreneurs

8 bits of advice from business professionals

‘Exactly what experiential learning is meant to do’

The Office of Corporate Relations & Economic Engagement serves to connect organizations and entrepreneurs with 91��Ƭ’s talent, tools and technology. Those seeking consultation and collaboration may reach out to OCREE with questions.

These collaborations distinguish 91��Ƭ students’ applied, experiential learning from a traditional education, as they give back to the community and fuel their careers with real-world experience before graduation.

Cost accounting students presented their findings at the end of their project. / Kayla Stajkovic

One of the most meaningful parts of this project for Stajkovic was watching students gain confidence. “Many began the semester unsure about cost accounting. By the end, they were defending recommendations to a real business owner using data they had analyzed themselves. That growth — from uncertainty to ownership — is exactly what experiential learning is meant to do,” she said.

Business administration senior Emanuel Sanchez, of St. Paul, was surprised by the confidence he gained. “This project changed how I approach business problems by shifting my focus away from finding a single ‘correct’ answer to making informed decisions with incomplete information. I strengthened my analytical skills, particularly in applying accounting tools to real-world situations and clearly explaining financial results,” he said.

Business administration junior Allison Lindner, of Stratford, thinks the project reinforced the idea that business decisions and analysis are not all about correct calculations and costs, but rather communication, informed judgment and thinking beyond the box.

“Overall, it has furthered my collaborative skills, ability to ask open-ended questions and assumptions, and understanding of the numbers in real operational challenges,” she said.

Cost accounting students enjoy treats from Edgewood Bakeshop. / Kayla Stajkovic

The students saw how messy real data can be, which is something no textbook can fully teach. “The experience changes how the students view their education. They began to understand that the numbers they learned in class can directly impact someone’s livelihood,” Stajkovic said. “For the business, even one useful insight can be meaningful. Those partnerships may be smaller in scale, but they are incredibly high in impact — for both sides.”

For Stamps, it was a fun, informative and mutually beneficial project. “It would be interesting to revisit some of these calculations in two or three years when Edgewood Bakeshop is further established to see what’s shifted and how the business has grown,” she said, adding that giving students interested in becoming business owners a “day in the life” might also be insightful for future business classes.

91��Ƭ’s School of Management offers 20 undergraduate and graduate degrees and certificates that build students’ leadership skills in business, hospitality and technology innovation, military science, and operations and management fields.

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Successful small business collaborates with class to improve operations, sales Edgewood Bakeshop

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Hero Caption: Edgewood Bakeshop, a popular artisanal bakeshop in downtown Chetek. Photo contributed by owner, Bekah Stamps.

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Tips for Young Entrepreneurs

goersab — Fri, 20 Feb 2026 14:30:00 +0000

Tips for Young Entrepreneursgoersab February 20, 2026

8 bits of advice from business professionals

As the spring semester flies by, upcoming graduating seniors are often asked that ever-looming question, “So, what are your plans after commencement?” Many 91��Ƭ students already have their answer, with 99% employed or pursuing additional degrees within six months of graduation.

Some students answer the question confidently with, “I’m starting my own business.” But where do they begin?

Business administration Lecturer Kayla Stajkovic and entrepreneur Bekah Stamps, owner of Edgewood Bakeshop, a popular artisanal bakeshop in downtown Chetek, combined their knowledge to pool some advice for students – or anyone – seeking to start their own business.

Supporting entrepreneurs: Edgewood Bakeshop benefits from business students’ cost accounting project

Successful small business collaborates with class to improve operations, sales

Tips for Young Entrepreneurs

Start with the problem, not the product. Strong ventures begin with a deep understanding of a real need. Spend time observing, listening and understanding who you’re serving before building the solution.
Start small, be adaptable and always curious. While researching and knowing what you want for your business is important, taking action is the only thing that will move the needle forward.
Progress beats perfection. You don’t need a perfect launch. Pilot ideas, gather feedback and adjust. Entrepreneurship is iterative — learning speed often matters more than initial perfection. You can have a plan and an idea on how you want things to go, and inevitably, something will come along that will cause you to have to pivot or find solutions.
Accept failures with humility and use them to grow. As a wise person once said, “There are no such things as problems, only solutions waiting to happen.”
Know your numbers, even if you’re not a numbers person. You don’t have to be an accountant, but you do need financial awareness. Understanding cash flow, pricing and sustainability protects your vision long term.
Build relationships, not just revenue. Connections and collaboration are essential to a successful business. Customers, mentors, community partners and collaborators are your real infrastructure. Strong networks create resilience and opportunity. If you have a business idea, reach out, network and don’t be shy.
Treat people as you would want to be treated. When your business scales to a place where you have a team, that team will move mountains for you if you set the right example.
Expect discomfort and grow through it. Entrepreneurship requires making decisions with uncertainty, receiving feedback and adapting quickly. The discomfort is not a sign you’re failing — it’s often a sign you’re building something meaningful.

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Co-op Q&A: Scott Stewart, NorthStar Medical Radioisotopes in Beloit

‘Supply chains connect everything – materials, information and people all work together.’

Institute for Supply Management names Kole Mewhorter ('22) to 30 Under 30 Rising Supply Chain Stars

Supply chain alum honored among international young professionals who stand out as future leaders, passionate problem-solvers.

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2026 U.S. News & World Report ranks online engineering, education, management programs among best

giffeyt — Mon, 02 Feb 2026 14:00:00 +0000

2026 U.S. News & World Report ranks online engineering, education, management programs among bestgiffeyt February 2, 2026

Annual rankings recognize bachelor’s and master’s programs for helping students advance education, career goals

Tom Giffey

Returning to school as an adult student balancing work, family or military responsibilities is a daunting challenge. 91��Ƭ’s Stout Online gives students the flexibility, affordability and support necessary to succeed in the face of this challenge, and in doing so has once again been ranked among the Best Online Programs by U.S. News & World Report.

Stout Online helps working professionals begin or complete their degrees or advance their career goals through more than 30 online bachelor’s and graduate programs, as well as dozens of certificates, certifications, individual courses and development opportunities.

According to the just-released 2026 rankings from U.S. News, Stout Online offers some of the Best Online Programs in the state, region and nation. 91��Ƭ ranked No. 3 among all public universities in Wisconsin and Minnesota for its bachelor’s in management and leadership and its master’s in education and engineering programs. These programs also attained the following rankings:

Best Online Bachelor’s in Business Programs: No. 26 in the Midwest, No. 88 nationwide.
Best Online Master’s in Education Programs: No. 36 in the Midwest, No. 133 nationwide.
Best Online Master’s in Engineering Programs: Top 19 in the Midwest, No. 79 nationwide.

Provost Glendalí Rodríguez

“With more than 1,300 online students, we understand that working professionals are balancing academic pursuits with many other responsibilities,” said Provost Glendalí Rodríguez, vice chancellor of Academic Affairs. “Through flexible online offerings, we work to meet students where they are. Given 91��Ƭ’s polytechnic mission, we facilitate relevant, career-focused education to help working professionals increase their advancement opportunities and skills.”

U.S. News evaluates online programs based on a variety of factors, including student engagement, faculty credentials, and services and technologies. Now in its 14th year, the U.S. News Best Online Programs is designed for individuals looking to complete or further their education. This year’s edition evaluated more than 1,800 online bachelor’s and master’s degree programs using metrics specific to online learning. The rankings include only degree-granting programs offered primarily online by regionally accredited institutions.

Stout Online furthers students’ careers

91��Ƭ faculty are experienced industry experts dedicated to teaching the latest in technology and trends in their fields. Small cohorts build close communities and share a wealth of diverse perspectives to enhance each other’s learning.

M.S. Manufacturing Engineering Online

Our online M.S. Manufacturing Engineering program will improve your ability to respond to the needs of modern manufacturing.

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Students in the online M.S. in manufacturing engineering program, part of 91��Ƭ’s Robert F. Cervenka School of Engineering, enhance their professional skills through assignments and projects that apply to real-life industry problems. They build expertise in continuous process improvement, lean manufacturing, project management and manufacturing engineering processes. Students may also choose to earn a Six Sigma Black Belt Certificate to meet the degree’s elective requirements.

M.S. Education

Our M.S. Education program will take your career in education further and enhance your impact on students' lives.

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The online M.S. in education is a 30-credit degree program built around a core of 18 teaching and applied research credits, with a selection of 12 elective credits to meet students’ career interests. While meeting those elective requirements, students may earn one of a number of professional certificates or certifications, including Autism Spectrum Disorder Specialist, Instructional Design, Math Specialist, Reading Specialist or Teaching Adult Learners.

91��Ƭ’s School of Education also offers online master’s programs in school counseling and career and technical education as well as an Ed.D. in career and technical education leadership.

B.S. Management & Leadership

Our B.S. Management & Leadership program is designed to open new doors to advance your career through industry-enhanced classes and real-world experiences.

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91��Ƭ’s online bachelor’s in management and leadership program, offered through the School of Management, has been ranked No. 10 among the best online programs by BestAccreditedColleges.com. It offers eight concentrations to help professionals reach their career goals, including business leadership studies, community-based service management, finance and accounting, human resource management, operations management, project management, quality management, risk control and safety management, and supply chain management.

91��Ƭ graduates are in demand, with 99% employed or pursuing additional degrees within six months of graduation, a figure that rises to 100% among graduates of the three online programs honored by U.S. News. Those who received graduate degrees from 91��Ƭ had an annual starting salary of $74,000. Meanwhile, the average starting salary for recipients of 91��Ƭ undergraduate degrees was $57,000, according to the university’s most recent First Destination Report.

For its dedication to affordability and student outcomes, 91��Ƭ has earned national recognition as one of America’s Best Colleges by Money Magazine for two years in a row.

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U.S. News rankings recognize bachelor’s and master’s programs for helping students advance education, career goals 91��Ƭ campus tour in winter

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91��Ƭ collaborates on new bachelor’s degree program at Stanley Correctional Institution

giffeyt — Mon, 15 Sep 2025 13:00:00 +0000

91��Ƭ collaborates on new bachelor’s degree program at Stanley Correctional Institution giffeyt September 15, 2025

Program is part of statewide coalition that aims to develop workforce, reduce recidivism

Tom Giffey

91��Ƭ plans to expand its career-focused, polytechnic approach to education this fall through the launch of a bachelor’s degree program at Stanley Correctional Institution.

The program is part of the University of Wisconsin Coalition for Higher Education in Prison (UW CHEP), a collaborative delivering in-person college courses, certificates and degree pathways to students in seven correctional institutions across Wisconsin.

The UW CHEP collaborative is coordinated by UW-Madison through its Prison Education Initiative (PEI), in partnership with 91��Ƭ, UW-Green Bay, UW-Eau Claire, UW-Milwaukee and the Wisconsin Department of Corrections.

“As Wisconsin’s Polytechnic University, one of our goals is to prepare lifelong learners, ethical leaders and responsible citizens in an equitable, inclusive and sustainable environment through collaborative career-focused programs that integrate applied learning, theory and research,” 91��Ƭ Provost Glendalí Rodríguez said. “91��Ƭ is fully committed to all people who seek to better their lives through education, including students who are incarcerated. With the return of Pell Grant support for incarcerated students, we embrace this opportunity.”

UW CHEP is designed to give students higher-education degrees and credentials that increase their employment opportunities after they are released as well as to reduce recidivism: Research has found that those who participate in prison education programs are more than 40% less likely to return to prison. In addition, every dollar invested in prison education has been found to save $4 to $5 in reincarceration costs.

“Higher education in prison can help people turn their lives around and break the cycle of reincarceration,” said Peter Moreno, director of PEI. “We are proud to be partnering with 91��Ƭ, which has become a leader in this area.”

Since UW CHEP launched in 2023, 19 students have earned associate degrees while more than 170 have earned micro-credentials, called digital badges, which demonstrate they have obtained workforce skills and progressed toward a degree.

Associate Professor Richard Gee

91��Ƭ began offering courses at Stanley Correctional Institution in the summer of 2024, including classes in criminal justice and rehabilitation, sociology, applied social science, design, business accounting and risk control. Students have gained credentials in foundations in data analytics, data accumulation and research methodology, and strategic planning and organizational management.

Beginning this fall, students at Stanley Correctional Institution will be able to work toward a B.S. management and leadership degree. Courses offered in the coming months will include biology, business accounting and industrial management. Fourteen students are enrolled for the fall semester, with a goal of 15 students for the Winterm next January.

91��Ƭ faculty members who have offered classes through the program say the experience has been professionally gratifying.

“Helping to establish a new construction of self and a narrative of redemption is very satisfying. I have seen the students grow academically, but also in self-confidence,” said Associate Professor Richard Gee, director of 91��Ƭ’s B.S. criminal justice and rehabilitation program.

Assistant Professor Jonny Wheeler

Gee, who has taught multiple courses at Stanley Correctional Institution, was also part of the team that set up and implemented the program at 91��Ƭ, and it was in that role that he helped Assistant Professor Jonny Wheeler prepare for the experience. Wheeler – who is part of the B.S. video production and M.F.A. design programs on campus – taught introductory design courses at both Stanley Correctional Institution and Oakhill Correctional Institution.

Without cell phones, social media, or Adobe software, these design classes relied on “foundational, analog principles: mostly sketching,” Wheeler said.

“It has been one of the most fulfilling experiences of my professional career,” he added. “To witness firsthand the transformative power of education in a place where it is so deeply valued is to be reminded of our fundamental purpose as educators.”

UW CHEP was launched in 2023 as part of Gov. Tony Evers’ Workforce Innovation Grant program. It is funded through the Wisconsin Economic Development Corp., the Wisconsin Department of Workforce Development and Ascendium Education Group, a Madison-based nonprofit. Students may also be eligible for federally funded Pell Grants to cover their tuition.

The program has a strong workforce development component: UW CHEP collaborates with employers and workforce agencies to ensure relevant curriculum, while a PEI career advisor and reentry support coordinator connect students to job opportunities and community resources.

“We pride ourselves on evidence-based practices, but having hope also disrupts (recidivism),” said Wisconsin Department of Corrections Secretary Jared Hoy during a graduation ceremony earlier this year at Oakhill Correctional Institution, where 15 students earned Associate of Arts and Science degrees through UW-Green Bay. “There’s nothing I can say that will outshine your stories. This is just the beginning of the positive things you will do beyond prison.”

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Golf enterprise student helps U.S. Women’s Open swing for success

giffeyt — Wed, 02 Jul 2025 20:00:00 +0000

Golf enterprise student helps U.S. Women’s Open swing for successgiffeyt July 2, 2025

Alumni, students work behind the scenes at world-class Erin Hills

Tom Giffey

While the recent U.S. Women’s Open at Erin Hills drew top golfers from 30 countries to Wisconsin, the championship golf course didn’t have to look far for its behind-the-scenes talent. From a student intern to the co-general manager, Erin Hills and the successful tournament it hosted relied heavily on talent from University of Wisconsin-Stout’s golf enterprise management program.

The strong connection between Erin Hills – ranked as one of the top 10 public courses in the United States – and 91��Ƭ has been developed over many years, thanks in large part to Professor Emeritus Kris Schoonover.

“I really enjoyed that everybody, meaning the world, had their eyes on Erin Hills and saw what we see each day,” Schoonover reflected. The tourney drew an estimated 45,000 attendees to the course, which is about 30 miles from Milwaukee.

After four days of competition, May 29-June 1, Maja Stark of Sweden bested the 156-player field at Erin Hills, winning her first major title.

Schoonover, longtime director of 91��Ƭ’s GEM program, was recently promoted to co-general manager at Erin Hills, where she’s held a variety of roles since the course opened in 2006. Now several former students are close colleagues at Erin Hills.

Among them are Sam Ohnesorge, Erin Hills’ director of food and beverage, a 2016 graduate of 91��Ƭ. “There’s a buzz and an excitement around the property,” Ohnesorge said about hosting an event as high-profile as the U.S. Women’s Open. “It’s not a regular day at work: You see the flags flying, you see people buzzing around. You see all hands on deck, and that’s the enjoyable part, just seeing the whole operation.”

During the Open, Ohnesorge oversaw food and beverage operations that multiplied to three locations: the clubhouse, which served as many as 700 people daily for breakfast, lunch and dinner; and two hospitality tents on the course, one for Erin Hills guests, the other for employees and vendors.

Erin Hills staff members with ties to 91��Ƭ include, from left, Robert Leist, Kris Schoonover, Calvin Neff and Sam Ohnesorge. / Photo courtesy Erin Hills

Meanwhile, Robert Leist, Erin Hills’ director of lodging and golf and a 2014 91��Ƭ graduate, focused on overseeing the competitors’ practice area, which was busy from 4:30 a.m. until late at night.

“You know what you’re signing up for when you get a major championship,” said Leist, who also worked at Erin Hills when it hosted the U.S. Open Championship in 2017. “I think the enjoyment comes when the job’s done.”

Among those ensuring the competitors had a positive experience in the practice area was 91��Ƭ sophomore Calvin Neff, a GEM major and Erin Hills summer intern. Neff checked out golf carts, set up ropes, gathered golf balls and otherwise supported the practice range team.

“I definitely had some good experiences,” Neff said, including chatting with one of the competitors as well as seeing the pros play – although he acknowledges that the latter was a “little humbling.” Working behind the scenes at the Women’s Open added to Neff’s golf resume, which also includes two pre-college summers working at Erin Hills, which is about half an hour from his hometown of Juneau.

Neff said he was attracted to 91��Ƭ because it is the only university in Wisconsin to offer a golf management degree. As a bonus, he also likes the campus and community. “It’s the environment for me honestly,” he said. “This year, I got a little taste of the program, so in the next three years I’ll be able to get a lot more experience in elements of the golf industry: club fitting, analysis, turf maintenance, professionalism, operations and retail.”

Spectators explore the Erin Hills course during the 2025 U.S. Women's Open. / Photo courtesy Erin Hills

91��Ƭ GEM Program Director Andrew Delong said he’s grateful that top courses help deliver real-world lessons to students such as Neff.

“The experiences provided to our students through world-class facilities such as Erin Hills, Kohler Golf and Sand Valley – icons of Wisconsin tourism – are truly second to none,” Delong said. “These opportunities culminate in a deep understanding of gracious hospitality and guest-focused service.”

GEM graduates Ohnesorge and Leist said their own careers benefited from 91��Ƭ’s applied-learning approach, which focuses on connecting students with co-ops, internships and other practical experience in their fields.

“The most important thing that Stout does is get students out into the world through those co-ops,” said Leist, who had two internships at Erin Hills during his college career. “I probably learned the most through those two internships. They get students outside their comfort zone and into the workforce sooner, and help them begin networking and building relationships, which in the hospitality field is extremely important.”

Ohnesorge remembers being challenged by courses such as turfgrass management, then having that learning be reinforced by stepping outside the classroom. “We would go out to local golf courses and see it in real life and get our hands on it,” he said. “That experience brought more than anything we could learn in a textbook.”

Kris Schoonover, now a professor emeritus, led a Sports Event Management course held at Tanglewood Greens Golf Course in Menomonie in 2018.

Schoonover said these former students shined at 91��Ƭ, which is one of the reasons they’re now colleagues. “They were very passionate about the work that they did. They really set themselves apart from other students,” she said.

Schoonover’s own career at 91��Ƭ began in 2006. Initially, she split her time between coaching the women’s golf team and teaching in the GEM program, both of which were new. While she stepped away from coaching after two seasons, Schoonover continued to teach, and she retired from 91��Ƭ in 2024.

Schoonover also began working at Erin Hills in 2006, and she balanced parallel jobs for nearly two decades. She’s had multiple titles at Erin Hills – including director of operations and assistant competitions director – and earlier this year became co-general manager.

“Our hope is to continue to open the doors for 91��Ƭ students to be a part of Erin Hills, and to use these two as mentors in the future,” she said, referring to her former students. “Our goal is to come up to campus and to recruit.”

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Schools are harnessing artificial intelligence to revolutionize courses in hospitality management

pudlinerb — Thu, 10 Apr 2025 12:33:45 +0000

Schools are harnessing artificial intelligence to revolutionize courses in hospitality managementpudlinerb April 10, 2025

Professor Betsy Pudliner details how AI is fueling a course in 91��Ƭ's B.S. Hotel, Restaurant & Tourism Management program.

Dr. Betsy A. Pudliner, Ph.D.

This article was published in Newsify, Newsblur, Old Reader, and other others, and originated in The Conversation, as part of Uncommon Courses, an occasional series highlighting unconventional approaches to teaching.

Title of course: Hospitality Employee Relations

What prompted the idea for the course?

The idea came from my frustration with traditional methods used to teach hospitality management. As a professor and industry professional, I saw the need to bridge the gap between theoretical knowledge and real-world skills.

Internships and fieldwork are valuable. But they may not be available to students, especially those in online or hybrid programs. I wanted to offer students an opportunity to gain hands-on learning experiences.

Using Articulate’s Rise 360 – an e-learning development platform – I created dynamic simulations based on stories from my own experiences, as well as from other industry professionals.

For example, an interactive lost wallet scenario I created with my instructional design team involves a person who realizes they’ve left their wallet behind after visiting a nursing home. It includes decision points that enhance critical thinking and decision-making through the use of concept art.

AI-driven prompts aid in transforming industry experiences into online course content. The Pinnacle Golf Resort, a made-up resort I created using Rise 360, engages students with dynamic cause-and-effect decision trees with realistic managerial challenges.

What does the course explore?

Students engage with real-world challenges, such as:

Managing guest complaints
Handling staffing issues
Dealing with financial challenges
Implementing operational solutions
Moral and ethical issues and conflict resolution

Students are tasked with making decisions that affect the outcome of each scenario, with immediate feedback on their choices. That provides personalized learning experiences tailored to their progress.

The course focuses on connecting theory to practice, such as application of leadership styles − autocratic, democratic or different types of power − to solve problems and improve guest satisfaction.

One scene in the Pinnacle Golf Resort simulation involves a restaurant manager handling a disruptive guest during a high-profile event. I realized I needed a decision-rating scale to assess the student’s choices. Generative AI refined decision options and aided in the construction of that decision-rating scale.

This ensures that choices − such as offering a goodwill gesture or removal of the guest − have realistic consequences. Therefore, the total number of points affixed would determine whether the restaurant manager would be promoted or need more training.

Why is this course relevant now?

As the hospitality industry becomes more competitive and complex − with higher turnover rates and shifting workforce expectations − effective decision-making and problem-solving skills become crucial in managing guest experiences.

Traditional internships and fieldwork are valuable.

But online and hybrid programs may struggle to provide these opportunities. As hospitality programs shift to online and hybrid formats, the demand for scalable, hands-on learning tools has increased.

What’s a critical lesson from the course?

A key lesson is the importance of adaptive decision-making and understanding the consequences of one’s actions. Through simulations created with the help of generative AI, students see firsthand how their decisions impact multiple areas of a hospitality business.

These scenarios allow students to experience real-world challenges. And this helps them practice making decisions in a dynamic environment.

By participating in the simulations, students learn that there is no one-size-fits-all approach in hospitality management. They must adapt their leadership style based on the situation and the individuals involved

What materials does the course feature?

The course creates interactive simulations using Articulate 360 and Rise 360.

These simulations replicate real-world hospitality situations such as managing guest complaints or financial decision-making.

The class uses stories drawn from the instructor’s own industry experience. This exposes students to the complexities of hospitality management.

Feedback is generated based on the student’s decisions in the simulations, developed with the help of ChatGPT. This fosters self-reflection and promoting continual improvement in their leadership abilities.

What will the course prepare students to do?

Upon completion, students will be able to:

Navigate complex guest relations and manage complaints in real time.
Make informed operational decisions while balancing guest satisfaction, employee performance and financial considerations.
Apply various leadership styles to motivate teams, resolve conflicts and ensure high service standards.
Assess their leadership style and adapt it to different situations in hospitality management.

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Professor Betsy Pudliner details how AI is fueling a course in 91��Ƭ's B.S. Hotel, Restaurant & Tourism Management program. AI in Hospitality

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Dr. Betsy A. Pudliner, Ph.D.

With more than 30 years of experience in the tourism industry, Dr. Pudliner has cultivated a deep understanding of the field, shaped by their travels across 44 U.S. states, Germany, and six and a half years living in Scotland. A passionate educator, they emphasize project-based and scenario-based learning to create engaging and practical teaching experiences. Their teaching philosophy focuses on empowering students to apply knowledge confidently in their daily lives, fostering personal and professional growth. Dr. Pudliner believes that education is a journey where both successes and failures offer valuable opportunities for growth.

Dr. Pudliner’s research focuses on the intersection of tourism, technology, and relationship management. Their expertise includes marketing, branding, e-Tourism, value chain management, and consumer behavior. They are particularly passionate about advancing web development for small businesses and entrepreneurs in the hospitality sector, as well as leveraging e-Learning, virtual environments, and reflective practice to support training and innovation.

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Stout Online programs ranked among Best Online by 2026 U.S. News & World Report rankings

goersab — Tue, 04 Feb 2025 16:59:44 +0000

Stout Online programs ranked among Best Online by 2026 U.S. News & World Report rankingsgoersab February 4, 2025

Master’s in engineering, education; bachelor’s in business programs recognized for helping professionals advance their career goals

Abbey Goers

The decision to return to school as an adult or working professional can come with additional considerations. They need flexible, affordable programs that fit their needs, allowing them to balance work, personal time or family life.

91��Ƭ’s Stout Online helps working professionals begin or complete their degree or advance their career goals through more than 30 online bachelor’s and master’s programs, as well as dozens of certificates, certifications, individual courses and development opportunities.

According to the Bureau of Labor Statistics, depending on a person’s career field, the average salary with an associate’s degree is about $55,000, jumping to $77,000 with a bachelor’s degree and $90,000 with a master’s degree.

Stout Online offers some of the Best Online Programs in the nation, according to U.S. News & World Report’s 2026 rankings. Four of the university’s programs were named:

Best Online Master’s in Engineering Programs: Top 20 in the Midwest, No. 70 overall
Best Online Master’s in Education Programs: Top 45 in the Midwest, No. 150 overall
Best Online Bachelor’s in Business Programs: Top 15 in the Midwest, No. 87 overall

91��Ƭ was ranked as No. 230 for Best Online Bachelor's Programs, with its most popular online degrees including management; business information technology; cybersecurity; digital marketing technology; human development and family studies; technology education; and hospitality, restaurant and tourism management.

In three of its four acknowledgments, 91��Ƭ was ranked second in Wisconsin. U.S. News surveyed more than 1,800 accredited programs nationally.

“As Wisconsin’s Polytechnic University, we have an applied learning portfolio across all modalities: online, hybrid and in-person,” said Provost Glendalí Rodríguez, vice chancellor of Academic Affairs.

“Our programs are responsive to workforce needs and it is important to meet students where they are. For many students, with work and/or family commitments, that means the need for a flexible and quality online educational experience. 91��Ƭ is committed to helping students achieve career advancement opportunities through our online offerings,” she said.

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Stout Online: designed with working professionals in mind

91��Ƭ faculty are experienced, industry experts dedicated to teaching the latest in technology and trends in their fields. Small cohorts build close communities and share a wealth of diverse perspectives to enhance each other’s learning.

Students in the M.S. in manufacturing engineering, in the Robert F. Cervenka School of Engineering, advance their skills through assignments and projects that apply to real-life industry problems. They build expertise in continuous process improvement, lean manufacturing, project management and manufacturing engineering processes. Students may also choose to earn a Six Sigma Black Belt Certificate.

The median annual wage for industrial engineers in the U.S. is $99,000, with employment growth projected at 12% over the next decade.

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The M.S. in education is a 30-credit degree program built around a core of 18 teaching and applied research credits, with a selection of 12 elective credits to meet students’ career interests. Students may earn one of a dozen professional certificates or certifications, including Autism Spectrum Disorder Specialist, Instructional Design, Math Specialist, Reading Specialist or Teaching Adult Learners.

91��Ƭ’s School of Education also offers master’s programs in critically needed areas of school counseling, and school psychology, as well as career and technical education and an Ed.D. in career and technical education leadership.

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91��Ƭ’s online bachelor’s in management program, offered through the School of Management, has been ranked No. 10 among the best online programs by BestAccreditedColleges.com. It offers eight concentrations to help professionals reach their career goals:

91��Ƭ graduates are in demand, with 99% employed soon after earning their degree, with undergraduates receiving a record average starting salary of $58,000, the best among higher education institutions in west-central Wisconsin.

Money Magazine named 91��Ƭ one of two public Best Colleges in Wisconsin, as well as one of the 45 Best in the Midwest, for its focus on affordability and student outcomes.

91��Ƭ is proud to be the first of the 13 Universities of Wisconsin to be certified for excellence in distance education practices. Its FOCUS2030 strategic plan includes five key goals, led by student success.

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Stout Online programs ranked among Best Online by 2026 U.S. News & World Report rankings

Master’s in engineering, education; bachelor’s in business programs recognized for helping professionals advance their career goals

Inspiring Graduate: Alex Stuckert, M.S. Operations & Supply Management

‘I am capable of much more than I could ever have imagined.’

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Stout executive hospitality programs recognized in 2024 with No. 9 world ranking

goersab — Wed, 06 Nov 2024 16:46:29 +0000

Stout executive hospitality programs recognized in 2024 with No. 9 world rankinggoersab November 6, 2024

With three undergraduate programs, university’s expertise in the field recognized by CEOWorld magazine

At 91��Ƭ, students in the executive hospitality management programs learn quickly that their education goes well beyond their classrooms.

They routinely can be found in a lab at a campus-based restaurant, on a field experience at a leading hotel or golf course or on an internship with an industry leader and potential employer. Students graduate with a full understanding of a polytechnic education — applied learning, business and industry collaboration, and positive career outcomes.

91��Ƭ has been educating leaders in the hospitality industry for more than 55 years. Its expertise in the field is why it has been named No. 9 in CEOWorld magazine’s rankings of the best hospitality and hotel management schools in the world for 2024.

Forbes Travel Guide partnership produces new Service Excellence course

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The university has consistently been among the leaders in the rankings over the past seven years. The top 10 schools this year were from the U.S. The second 10 included universities from Canada, India, the Netherlands, Switzerland and the United Kingdom.

CEOWorld is a business and technology magazine for high-level executives, according to its website.

Executive Hospitality Management at 91��Ƭ is part of the School of Management. Programs include hotel, restaurant and tourism management, which also is offered online; golf enterprise management; and real estate property management.

Students in other management programs, for example business administration, can specialize in golf management or earn a minor in property management.

Lunchtime lab: Students learn restaurant management skills with new campus café initiative

For a group of Fireside Café student employees at 91��Ƭ, lunchtime this fall also means lab time.

“91��Ƭ has built its reputation on a unique educational model that combines real-world experience, strong industry connections and innovative, hands-on learning. Partnerships with industry leaders, such as Forbes Travel Guide, Destination Kohler and other top resorts and hotels create unmatched opportunities for students,” said Professor Kristal Gerdes, chair of the hospitality and technology innovation department.

“These collaborations provide students with direct insights into industry standards and trends and give them a head start on building professional networks. This recent ranking reflects the faculty’s commitment to providing a cutting-edge education that responds to industry needs and prepares students for long-term success,” she said.

Fit to a tee: New Pat Kell Golf Center perfect match for Blue Devil teams, golf management majors

Women’s and men’s golf team members and students majoring in golf enterprise management have a new, high-tech playing and learning hub at 91��Ƭ.

In 91��Ƭ’s 2024 First Destination report by Career Services, 100% of recent hospitality graduates were employed within six months. The rate reflects the programs’ quality and high demand for 91��Ƭ graduates across the industry, Gerdes added, underscoring how well-prepared 91��Ƭ students are for the workforce and speaking to the effectiveness of the applied learning approach.

Examples of 91��Ƭ’s industry-focused and innovative approaches to hospitality management education include:

A Service Excellence course in collaboration with Forbes Travel Guide, which is known for its independent annual ratings of luxury hotels, restaurants and spas in more than 74 countries.

“91��Ƭ is the first university in the world with this FTG collaboration,” Professor Eric Brey said. “Our relationship with FTG provides a unique opportunity to integrate a service excellence mindset throughout our program and curriculum.”

91��Ƭ students learn ‘the sky is the limit’ in new Forbes-based luxury management course

Hands-on learning in hospitality and service excellence, with off-campus stays, exemplifies polytechnic advantage

A course in Food Service Production and Operations that uses lab periods to help operate a public restaurant, Fireside Café in the Memorial Student Center. Students plan, prepare and serve food while gaining management skills.
An annual field trip experience to see operations and speak with leaders in the industry. This fall the event was a two-day trip to Kalahari Resorts & Conventions in Wisconsin Dells, including meeting with John Chastan, general manager, a 91��Ƭ hospitality alum; and a tour of Trappers Turn golf course.

At Kalahari, the 55 students from three classes also attended the Wisconsin Hotel & Lodging Association convention.

Students receive a behind-the-scenes tour of Kalahari Resort in Wisconsin Dells / John Sobota

Students’ industry connections include a required internship or cooperative education experience. They can earn credit and a salary while working at industry leaders like Destination Kohler, Omni Hotels or Weidner Apartment Homes; and several of Wisconsin’s world-class golf courses, such as Erin Hills, Sand Valley and Whistling Straits, along with other leading courses around the country.

Students can make additional industry connections through campus chapters of professional organizations, such as the Club Managers Association of America; and the Institute of Real Estate Management.

91��Ƭ alum have worked at top hotels, golf courses and property management companies across the world. Recently, 1991 HRTM graduate Brian Hicks, who began his career at Ritz Carlton hotels in Atlanta, was named CEO of Hospitality Sales and Marketing Association International.

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Signature event, open to the public, to showcase nearly 100 research projects

With three undergraduate programs, university’s expertise in the field recognized by CEOWorld magazine Fireside lab 1

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Lunchtime lab: Students learn restaurant management skills with new campus café initiative

polingj — Tue, 22 Oct 2024 20:32:56 +0000

Lunchtime lab: Students learn restaurant management skills with new campus café initiativepolingj October 22, 2024

Hospitality and dietetics majors gain firsthand knowledge by covering shifts at Fireside Café, including planning menu items

For a group of Fireside Café student employees at 91��Ƭ, lunchtime this fall also means lab time.

On Tuesdays and Thursdays in the Memorial Student Center, they prep the made-to-order restaurant for its 11 a.m. opening, then greet customers and prepare orders such as stir fries, paninis and burritos throughout the middle of the day.

They are more than part-time University Dining Services employees: They also are students majoring in hotel, restaurant and tourism management and in dietetics, gaining a deeper understanding of how restaurants operate and how food is prepared and served so that they are ready to manage similar operations, if they choose, during their careers.

Liliana Mohror, a dietetics student, prepares an order at Fireside Café. / 91��Ƭ

Dressed in University Dining Services’ blue and black uniforms, the Food Service Production and Operations class leads customer-facing operations at the popular restaurant, which fills 200 to 300 orders a day.

It's a real-life lab — true hands-on learning — with hungry guests expecting a good experience. “You wouldn’t think of this place as a classroom,” said Ada Stenstrom, an HRTM major from Wausau, as she surveyed her classmates busy behind the glass counters filled with various entrees.

“Students are seeing every aspect of operations,” Professor Kristal Gerdes said. “They’re gaining more valuable experience than they could get in a traditional lab. It’s a perfect marriage of academics and Dining Services.”

HRTM student Abby Bjorkstrand serves a customer at Fireside Café as part of the new lab experience in the Food Service Production and Operations class. / 91��Ƭ

HRTM is one of 91��Ƭ’s executive hospitality management programs, which earlier this year were ranked in the top 10 in the world by CEOWorld magazine.

Managerial training

At Fireside, which is near a fireplace on the second floor of a dining and student lounge area, students are gaining management-level experience in several ways.

Beginning Tuesday, Nov. 5, for about two weeks, each student will be responsible for creating an entrée that will be featured during lab time at the Comfort Zone station. They also will test the recipe, order the food through university suppliers and oversee preparation of it.

Students are learning about food costs, industry-standard software, how to work with a budget and how to collaborate with a chef, Executive Chef David Leach, who was trained at the Culinary Institute of America.

They also are gaining knowledge about and using state-of-the-art restaurant equipment.

Nicolle Demulling, a dietetics student, works at Fireside Café under the direction of Professor Kristal Gerdes. / 91��Ƭ

“We are not training students to be chefs, but we want them to know enough about the kitchen side so they can hire the right chef,” Gerdes said. “This experience is teaching them how to be good leaders in the hospitality industry. It’s a level of experience they need.”

When the course began, Dining Services Associate Director Jason Horzewski, a certified ServSafe instructor, held a classroom training session on how to safely handle food. Students now can add the ServSafe Food Handler certification to their resumes.

Class members work at a serving station for two days, then rotate to the next one. Before they move on, they act as trainers — training the classmates who will replace them.

The six food stations have more than 50 menu items that students need to know how to prepare and serve. Also, they stock a grab-and-go area and oversee the pay station.

Fireside Cafe in the student center has six made-to-order food stations. / 91��Ƭ

Stenstrom had previous restaurant kitchen experience and in catering — a field she hopes to go into — but is pleased to be seeing all aspects of the Fireside operation. “This has helped me solidify my customer experience and interaction,” she said. “It’s like an internship.”

Mobile ordering also is available at Fireside, meaning students need to check printouts and prepare those orders for pick-up.

“By the end of the semester they could run shifts by themselves. They will be like student managers,” said Justin Krahn, director of Dining Services. “They have rotations in every area and are learning different food preparation techniques.

Front: Nicolle Demulling, Abby Bjorkstrand, Megan Wengelski, Scarlett Spagna, Tony Kirk, Megan Johnston. Back: Ada Stenstrom, Liliana Mohror, Madeline Westerholm, Alex Lerch. / 91��Ƭ

“We’re about the total student experience, not just food,” Krahn said, noting that Dining Services employs about 250 students across 12 food service operations on campus.

Alternative needed with Heritage Hall renovation

The idea for the Fireside lab experience came together about a year ago. Typically, students get restaurant training at the Heritage Hall Corner III Café, which is open to the public only as needed to support classes. However, Heritage Hall will be renovated starting in spring 2025, and an alternative restaurant and kitchen site was needed for at least the next two years.

“The Heritage renovation is what brought this course to the forefront. There were some discussions about how we could collaborate,” Krahn said.

Gerdes, Krahn and Horzewski along with Dining Services Unit Manager Jenny Ecklor and Food Service Manager Lindsay Schade have a good feel for how the class can be a valuable experience — they are 91��Ƭ alumni and graduates of the HRTM program.

Faculty and staff working with the class, front row from left, Jenny Ecklor, Justin Krahn, Kristal Gerdes and Lindsay Schade. Back row from left, Jason Horzewski and David Leach. / 91��Ƭ

Gerdes, Krahn and Horzewski along with Dining Services Unit Manager Jenny Ecklor and Service Manager Lindsay Schade have a good feel for how the class can be a valuable experience — they are 91��Ƭ alumni and graduates of the HRTM program.

Gerdes said she is “so impressed” with the students. “They’re engaged with the customers and becoming very efficient in their jobs. I couldn’t ask for the class to be going better.”

The live lab also is filling a need: Fireside has struggled in the past few years with staffing shortages, forcing some station modifications and the restaurant to limit its hours. This semester the restaurant is fully staffed daily on its busiest days, Monday through Thursday.

In addition to getting an hourly wage during their lab times, students get a free lunch and can pick up more hours during other shifts if they choose.

In 2023, Dining Services received the state Regents University Staff Excellence Program Award. It’s one of five self-operated dining services in the UW System, meaning revenue is retained on campus.

Dining is aligned with university initiatives, including student experience. Student success is the leading goal of 91��Ƭ’s FOCUS2030 strategic plan.

###

For a group of Fireside Café student employees at 91��Ƭ, lunchtime this fall also means lab time. Fireside lab 3

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Unique offering gives students hands-on experiences in luxury to anticipate guest expectations

Hero Caption: Student Abby Bjorkstrand finishes an order at Fireside Café, where students are working for their two weekly lab sessions.

Kristal Gerdes

With a passion for the hospitality and tourism industry, I bring enthusiasm and real-world experience into the classroom. I create a dynamic and engaging learning environment that prepares students for successful careers in hospitality, tourism, and event management. I emphasize honesty, integrity, and fairness, fostering a safe and inclusive space where students learn from both me and each other.

Through strong partnerships with industry leaders at local and national levels, I connect students with real-world experiences, including guest speakers, live case studies, internships, and cooperative education opportunities. My teaching approach integrates interactive activities, applied learning, and cutting-edge technology to cater to different learning styles, ensuring students gain both theoretical knowledge and practical skills.

Recognized for my dedication and innovative teaching methods, I strive to inspire the next generation of hospitality and tourism professionals by making learning relevant, exciting, and career-focused.

Teaching Interests: Event Tourism, Convention & Meeting Planning, Development of Tourism, Assessable Tourism

Bio Introduction: Dr. Gerdes teaching interests are event tourism, convention and meeting planning, development of tourism and assessable tourism.

Full Name: Dr. Kristal A. Gerdes

Job Title: Professor / Chair

Include in Directory: Yes

College: College of Science, Technology, Engineering, Mathematics & Management

Department: Hospitality & Technology Innovation Department

Program

All Degree Programs

Curriculum Vitae: Dr. Kristal A. Gerdes CV (181.65 KB)

Education:

Degree: Ph.D. Education

University: Capella University

Degree: M.S. Hospitality & Tourism

University: University of Wisconsin-Stout

Degree: B.S. Hospitality & Tourism

University: University of Wisconsin-Stout

Degree: Wisconsin Technical College Certification

University: Wisconsin Technical College

Degree: Certified Tour Professional (CTP)

University: National Tour Association

Degree: Supplier Network Certification

University: Cvent

CEHHHS SOE CSTEMM

Exclude from Internal Site Search: No

Include in Directory: Off

Exclude from Internal Site Search: No