CollinsIn This Issue:The Building of a College

A Q&A with Dr. Edward MerrittA Tribute to Carl N. Karcher

F A L L 2 0 0 8

A publication by The Collins College of Hospitality Management

2

From the Dean’s Desk CollinsA publication by

The Collins College ofHospitality Management

Dean and James A. CollinsDistinguished Chair

Andrew Hale Feinstein

Interim Associate DeanMichael Godfrey

Chairman of the Board of AdvisorsHoward R.Gordon

For the full list of boardmembers, see page 23.

EditorLisa McPheron

PhotographerTom Zasadzinski

Art DirectorSusan Guntner, Swan Graphics

Contributing WritersDr. Edward Merritt, Lisa Chang,

Cathy Hilliard and JessicaWyland

Contributing EditorsRandi Kirshbaum,Cathy Hilliard

and Barbara Russell

Printing and DistributionAdvanced Color Graphics

Collins is funded by the Hae & ShinaPark in Memory of Dr.DonaldLundberg Alumni & OutreachEndowment.The magazine is

published twice a year by The CollinsCollege of Hospitality Management

at California State PolytechnicUniversity, Pomona and distributedto alumni and friends of the college.

The college would like to extend aspecial “thank you”to the Office ofAlumni Affairs, Special Collections &University Archives and the Office ofPublic Affairs for their assistance in

this publication.

Letters should be sent tolcmcpheron@csupomona.edu or

Collins Editor,The Collins College, CalPoly Pomona, 3801W.Temple Ave.,

Pomona, CA 91768.

As part of its commitment to greenprinting,Collins is printed on FSC-

certified paper.The ForestStewardship Council (FSC) promotesenvironmentally appropriate, sociallybeneficial and economically viablemanagement of the world’s forests.

Welcome to the inaugural issue of Collins magazine. The magazine will be published twice

a year and is intended to keep alumni, supporters, and our friends informed about The

Collins College of Hospitality Management at Cal Poly Pomona. It is funded entirely by the

Hae & Shina Park in Memory of Dr. Donald Lundberg Alumni & Outreach Endowment.

Hae Park ’78, established this endowment with a $1 million gift in honor of the founder of

our program. This gift was matched by Carol and Jim Collins, generating an endowment

with a corpus in excess of $2 million. Besides the magazine, funds from the endowment are being used

to support our new Director of Communications and External Relations, Lisa McPheron, as well as re-

establish our alumni chapter’s Executive Board. Lisa, as you can see by her work on this magazine, is a

wonderful addition to the college.

As you may have noticed, we have a new name.We became The Collins College on July 1. As the only

hospitality college in the state and one of only a handful nationwide, we continue to firmly establish

ourselves as one of the great hospitality programs and a leader in hospitality management education.

Prior to my tenure as dean of The Collins College, I was senior advisor to the president at the University

of Nevada Las Vegas. I also spent eight years as a faculty member and administrator at UNLV’s Harrah

Hotel College. I recently purchased a home in Claremont with my wife Kerry and our children Nicholas,

7, and Rachel, 3. I grew up in San Diego and Kerry is from La Canada Flintridge, so we feel as if our

move has been a homecoming.We are very happy to be back in California.

I decided to come to The Collins College because I believe that we have all of the pieces to make this

program one of the world’s best. Our Board of Advisors is populated by industry legends and top

executives. The college’s 26 faculty have significant hospitality management experience and are devoted

to our 882 students. Faculty scholarship and industry involvement is substantial, as illustrated in the

Faculty Notes section of the magazine. Each year the Career Expo fills to capacity with more than 55

companies wishing to recruit our students. Our location is the envy of many of my contemporaries, with

buildings which are among the finest in the country. Our supporters are incredibly philanthropic, as

evidenced by our facilities, all built with private funding, and endowments in excess of $11 million.

The future indeed looks bright. Besides our elevation to a college, we have recently completed a six-

month strategic planning process, much of which is posted on our newly designedWeb site

(http://collins.csupomona.edu). From this plan will come many new priorities such as our focus on

graduate education, international programs, faculty development, alumni, new facilities, and

refurbishment of the KelloggWest Conference Center and Lodge.

As we plan for the future, it is fitting that the first issue of Collins pays homage to where we come from

through stories about our faculty, administrators, industry partners and students that demonstrate their

deep commitment to the college. I hope you enjoy the magazine.

Andrew Hale Feinstein

Dean and James A. Collins Distinguished Chair

Cert no. SCS-COC-001081

Contents

Cover Story

10 The Buildingof a College

Features

14 Building a Legacy

16 Frankly Speaking

18 Paying Tributeto a Famous Star

20 Not Just for Students

22 How OurGarden Grows

23 Industrial Strength

24 Learning AboutWine From the Best

36 Commencement

Departments

2 From the Dean’s Desk

4 College News

14 Collins Profiles

25 Faculty Notes

28 In Their Words

32 Alumni News

38 From Our Kitchen

ON THE COVER:Carol and Jim Collinsphotographed by Tom Zasadzinski.

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36

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ScholarshipsEase theFinancial Strainon Students-------

THE CALIFORNIA STATE UNIVERSITY maycharge students a bargain price compared toother colleges and universities, but the costof education no doubt remains burdensomefor many students. At Cal Poly Pomona,books and fees for a full load of classes costs$5,000 per year. This does not account forroom and board and transportation costs.Those expenses are at least $9,000 per year,according to the university’s Office ofFinancial Aid. Plus, international and out-of-state students face about twice as much.

Thanks to generous donations over theyears, The Collins College has about $3.5million in endowed scholarships. Thisacademic year, those endowments created$91,500 for scholarships. Sixty scholarshipsranging from $1,000 to $3,500 were awardedto 46 students.

“Every student who applied this year,received at least one $1,000 scholarship,”remarked Student Services CoordinatorDonna Dannan.

Student Sean Van Straatum took theinitiative to apply for college-basedscholarships and industry scholarships.His efforts certainly paid off. The HRTmajor obtained more than $20,000 in avariety of scholarships.

“My advice on applying for scholarshipsis to apply for everything,”Van Straatumsaid. “Even if you do not think that you havea chance, more often than not you will bepleasantly surprised. The scholarships Ihave received will cover the majority of myexpenses for the year, and I intend to usethe remainder to study abroad in Italynext summer.”

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Students Welcome New Dean in Style-------

IT MAY HAVE BEEN the middle of January, but the mild Southern California weathercould not have created a more perfect day for the New England-style tea “partaay” towelcome Dean Andy Feinstein.

In finely pressed khakis, preppy sweaters and with cucumber sandwiches to boot,students from the Cal Poly Pomona chapter of the Club Managers Association ofAmerica hosted the themed party in honor of the new dean. Students from the 70-member chapter set up a croquet court between the classroom buildings and hadmusic pumping.

“The party was a lot of fun,” Feinstein said. “It’s not bad being the new guyaround here.”

To promote the event, CMAA students creatively made “Most Wanted” T-shirtsfeaturing the dean’s photo. The promotion worked. More than 150 students, facultyand staff attended the party.

TOP: The student CMAA chapterhosted a“partaay” to welcomeDean Andy Feinstein in January.LEFT: To promote the party, theclub made“MostWanted”T-shirtspicturing the dean. (from left)Lacey Easton,Dr. Margie FerreeJones,Tengemana Thumbutu,Ivee Yu and Sean Van Straatum.

COLLEGENews

-------Building New Partnerships-------

DEAN ANDY FEINSTEIN visited South Korea in June for theinaugural Asia-Pacific Urban Tourism Forum where he

gave a presentation on “The Benefits of Collaboration Betweenthe Tourism Industry and Hospitality, and Tourism EducationPrograms in the Asia-Pacific Region.”While in the country healso forged new partnerships with two universities.

The conference exposed Feinstein to numerous peoplemaking headways in tourism and hospitality in SouthKorea, including Seoul Mayor Oh Se-hoon and Peter de Jong,president/CEO of the Pacific Asia Travel Association. The SeoulTourism Marketing Corp., which is a city government agency,sponsored the dean’s weeklong trip, and he was graciouslyhosted by Professor Hong-bumm Kim, the director of theTourism Industry Research Institute at Sejong University.

Wanting to make the most of his trip the dean and assistantprofessor, Dr. Myong Jae (MJ) Lee, visited three universitiesthat have stellar hospitality programs. They toured Kyung HeeUniversity, Sejong University and SookmyungWomen’sUniversity.

“All three are just great programs,” Feinstein said. “Theircampuses were so beautiful, they would just blow you away.”

While at Kyung Hee and Sejong universities, Feinstein signedmemorandums of understanding (MOU) that set the stage forfuture partnerships. There are plans in the works to establish aprogram that would enable South Korean students to study atThe Collins College and vice versa.

“The MOUs are important steps in building educationalpartnerships,” Feinstein said. “We would like to set up somevisiting professor programs and study-abroad trips forstudents.”

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TOP: Feinstein dines with MayorOh Se-hoon and Peter de Jong.(Photo courtesy of Seoul TourismMarketing Corp.)MIDDLE: College of Tourism andManagement Dean Kee-Jong Leefrom Kyung Hee University andFeinstein after they sign a MOU.BOTTOM: (from left) Aejoo Lee,dean of the Sejong University’sCollege of Tourism andHospitality, Sejong UniversityPresident Seung Kyu Yang,Feinstein and Assistant ProfessorMyong Jae (MJ) Lee.

Student Danny

Hernandez spoons

out samples of

his team’s Laredo

chili during a chili

cook-off on June 3.

The winning recipe

will be featured on

the menu at the

Restaurant at

Kellogg Ranch

this fall.

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TOM

ZASADZINSKI

Faculty Participate in ProStartCOLLINS COLLEGE FACULTY members have had another active yearwith the National Restaurant Association Educational Foundation’s(NRAEF) ProStart program. This nationwide career-building programserves high school students who are interested in the restaurant andfoodservice industry. Collins College faculty members often provideprofessional development for high school and vocational educationteachers who teach culinary classes.

From July 20 – 25, 17 teachers attended the 2008 NRAEF SummerInstitute at Cal Poly Pomona, organized by Lecturer Belinda de Villa-Lopez. Chefs Dr. Jeff Brown, Dr. Jerry Chesser and Scott Rudolph,taught workshops including garde manger, food safety and sanitation,and culinary courses covering a variety of cuisines. The teacherstraveled from all over the country to attend the Summer Institute. Twoteachers even came from U.S. military bases in Japan and Germany.

In April, Chesser, Brown and Rudolph also lent their expertise asofficials or judges during the seventh annual National ProStartInvitational in San Diego.

“The competition is a true showcase of student talent andknowledge,” Chesser said, who was chairman of The CaliforniaRestaurant Association Educational Foundation. “The level ofdedication exhibited by the student competitors is outstanding.”

The National ProStart Invitational showcased the culinary andmanagement talents of ProStart students from 35 states and territoriesas they competed in culinary and management competitions. Toqualify for the national competition, teams won first place in theirstate competitions held earlier this year by their individual staterestaurant associations.

“The student-competitors train every bit as hard and intensely asan Olympic athlete; honing a craft that will continue traditions foundin the culinary arts,” Brown said.

ProStart was developed by the NRAEF and is managed nationallyby National Restaurant Association Solutions in conjunction withstate restaurant associations.

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COLLEGE News

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Students Win CMAA StudentChapter of the Year Award-------

THE CAL POLY POMONA CLUB MANAGERS ASSOCIATION

of America student chapter beat out all other chapters in thecountry to win the coveted Chapter of the Year award atCMAA’s World Conference on Club Mangement in Orlando.

The award recognized the culmination of work thechapter did throughout the year as well as how they presenteddisplays during the Idea Fair at the conference. Chapters arejudged on their educational programming like tours andattending conferences; chapter membership growth;involvement in national CMAA activities; communicationssuch as newsletters; employment by student members atclubs; and special projects or other awards.

Immediate past-President Ivee Yu ’08, said the chapterprides itself on helping members find summer internships atclubs. In the summer, it is not unusual to have 10 or morestudents work at a variety of clubs on the East Coast.

“Our driving force is to promote out-of-state internships,”Yu said. “Our reputation is strong enough that clubs seek outour students. That’s what we’re most proud of.”

Chef Scott Rudolphwas a timekeeperduring the NationalProStart Invitationalin San Diego in April.(Photo courtesy ofNRA Solutions.)

Students from the Cal Poly Pomona CMAA chapter attend theconference in Orlando.

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-------Students Attend NationalRestaurant Show-------

SIX STUDENTS ENJOYED a taste of the Windy City this past May at theNational Restaurant Association’s Restaurant, Hotel-Motel Show. Thanks

to industry partnerships, each student received financial support to attendthe world-class restaurant and foodservice conference.

Joshua Goldman ’08 and Lalita Lopansri ’08 each received the NRAEducational Foundation’s 2008 Salute to Excellence Award, which coveredthe cost of the convention, the Michael E. Hurst Student Forum and theSalute to Excellence Awards Gala. The students were nominated by a team ofCollins College faculty for their academic achievement and desire to pursuea career in the restaurant or foodservice sectors.

Students Erin Mascho, Jessica Yu ’08, Michael Tom and Sean VanStraatum were each awarded Experience the Industry scholarships to attendthe conference. These $300 scholarships were made possible by the DardenExperience the Industry Award endowment. Since 2003, The DardenRestaurants Foundation has given $100,000 to The Collins College ofHospitality Management to support student professional development.

Student Matthew Donoghue

pours wine during the Los Angeles

International Wine & Spirits

Competition at Fairplex in Pomona

in 2007. Each year students like

Donoghue assist Dr. Bob Small and

Dr. Margie Ferree Jones, pouring

and serving thousands of wines and

spirits from around the globe.

During the convention,students Joshua Goldmanand Lalita Lopansri visit withChristianne Ricchi, chef andowner of Ristorante i RicchiinWashington D.C.

TOM

ZASADZINSKI

NATIONALRESTAURA

NTASSOCIATION

8

Their hairstylesmay have changedthrough the years,but the studentsare still the heartand soul of theRestaurant atKellogg Ranch.

Join Usthe restaurant at

kellogg ranch

re-opens october 9

MORE THAN 2,000 ALUMNI have cut their teeth on all things restaurant-management related during their time in the 12-unit, time-intensive

HRT 383 class. From Oct. 9 through Dec. 6, the Restaurant at Kellogg Ranch(RKR) will once again be open for lunch and dinner with a whole new group ofstudents running the show.

Though some things have changed over the years - such as a new Steak Housedinner concept and the remodeled dining room - some things never change.The students are still calling the shots. …Well, within reason.

Under the guidance of the faculty team comprised of Chef Ernie Briones,Lesley Butler, Barbara Jean Bruin, Ben Dewald and Chef Scott Rudolph, studentsexperience all aspects of operating a full-service restaurant. The RKR is one of themost public applications of the learn-by-doing philosophy at Cal Poly Pomona.Each week for lunch and dinner, there is a new four-member student managementteam that must have a business plan for the restaurant, which includes recipe costanalysis, a human resources management plan and more.

See the students in action by joining us for a fine meal. Lunch and dinnerbanquets can also be arranged. Make a reservation or see the menu by visitinghttp://www.rkr.csupomona.edu/.

COLLEGE NewsTO

MZASADZINSKI

2008

1994 1994

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-------

Sodexo Hosts Spring BBQ-------

ON MAY 13, SODEXO, a leading provider of integrated food and facilities managementservices in the U.S., Canada and Mexico, sponsored the annual spring BBQ forstudents, faculty and staff. This festive event also featured a fried chicken cook-offbetween Collins College chefs, Dr. Jeff Brown and Dr. Jerry Chesser.

Guests mingled, eating burgers, chips, soda and cookies provided by Sodexo, andvoted for their favorite fried chicken. Chesser won the coveted rubber chicken “trophy,”which hangs proudly, though limply, in his office.

Student organizer Martin Myung ’08, a past president of the college’s HospitalityManagement Council said it was wonderful to have Sodexo’s support.

“The best part about working with Sodexo at the BBQ was the close interaction thatall the students had with the managers that represented Sodexo,”Myung said.“Personally, this event goes down in my books as one of the most memorable eventsat The Collins School because of the excitement and the genuine good hearts of allthe managers.”

TOP LEFT: Sodexo sponsored thecollege’s annual spring BBQ.ABOVE:Dr. Jeff Brown andDr. Jerry Chesser competed to seewho can fry the best chicken.

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Hospitality Career ExpoConnects Industry and Jobseekers-------

EVERY FEBRUARY for 15 years, more than 50 of the nation’s leading hospitality industryfirms look for new recruits at The Collins College of Hospitality Management.

The annual Hospitality Career Expo, co-hosted by the Cal Poly Pomona CareerCenter, connects students with the nation’s leading firms, including Aramark, Sodexo,Hilton Hotels, Hyatt Hotels & Resorts, Marriott International, Panda RestaurantGroup, Lawry’s Restaurants, Inc., SouthernWine & Spirits, Red Lobster, Olive Garden,Ecolab, King’s Seafood Company, Grill Concepts, Inc. and many others.

Recruiters offer career opportunities and internships, answer questions and conductinterviews with students right on the spot. For more information about the nextHospitality Career Expo in February 2009, contact Student Services CoordinatorDonna Dannan at (909) 869-4191 or ddannan@csupomona.edu.The annual Hospitality Career Expo is in February.

TOM

ZASADZINSKI

1973– Cal Poly Pomonabecomes the first universityon theWest Coast to offer afour-year degree in hospital-ity management.Dr.DonaldLundberg is hired to teach.

1978– Hae Park,whomLundberg mentored,graduates.He would becomeone of the college’s biggestdonors.

1989 – In December, a specialdinner is held for industrysupporters in the near-completecenter.The Richard N. FrankDistinguished LectureshipSeries begins.

1988 – A capital campaign iscomplete, leading to the ground-breaking of The James and CarolCollins Center for HospitalityManagement.With 13 facultymembers, this is an exciting time.

1980– More bonds withindustry begin to take shape,starting with faculty member Dr.Bob Small and Restaurateur PatrickTerrail. Jim Collins, Richard N. Frank,Al Levie and Paul Handlery getinvolved and become committedto the program’s success.

1986– The program separatesfrom the College of BusinessAdministration to become theCenter for Hospitality Management.

IT ALL BEGAN WITH A NEED; a need foreducated professionals to run hotels andrestaurants. Until the 1970s, universitieson the West Coast simply did not offerbusiness degrees with a focus on hospitalitymanagement. It took a call-out from businessleaders, led by Carl N. Karcher of Carl’s Jr., toshow educators that the burgeoninghospitality industry was ready and willing to

hire graduates who were ready and willing for the work.Cal Poly Pomona heeded Karcher’s call by hiring Dr.

Donald Lundberg, an acclaimed educator in the field.“We tried to get a faculty before we had a program,”

recalled then-President Hugh O. La Bounty. “If we hadn’thad Donald Lundberg, I don’t think we would have had theprogram because he was recognized in the hospitality field.”

With Lundberg as the top teacher, in 1973 Cal PolyPomona became the first university on theWest Coast tooffer a Bachelor of Science degree in hotel and restaurantmanagement (HRT). The fledgling hotel and restaurantmanagement department resided in the College of BusinessAdministration and enrolled a modest 34 students itsfirst year.

(continued on page 12)10

TheBuilding ofa College

YEARS OF

PHILANTHROPY

HAVE ALLOWED THE

COLLINS COLLEGE

TO GROW AND

FLOURISH

1973

1988

1989

1978

1980

1986

1990– The James and CarolCollins Center for HospitalityManagement opens.This includesThe Restaurant at Kellogg Ranch.

1991– The program becomesthe School of Hotel and Restau-rant Management. Julia Childgives a master class.

1994– About 300 people at-tend the first Harvest Auction fund-raising event.American Expressgives $60,000 and becomes thefounding partner of the event.Bob and Leslie Spivak help organizethe event.

2001– Two new buildings open,morethan doubling the space of classrooms,labs and offices.Andrew and PeggyCherng donate $1 million to the program.

2000 – A groundbreaking is held fortwo new buildings.Julia Child receives anhonorary doctorateand the RobertMondaviWine & FoodAward.Dec. 1, 2000is designated“JuliaChild Day.”

1999– The school is named The Collins School ofHospitality Management in recognition of a $10 millionpledge from Carol and Jim Collins.

2002 – A dedication celebra-tion is held for the new buildings.

2008– A signing ceremony isheld to commemorate The CollinsSchool becoming The Collins Col-lege of Hospitality Management.

2004– Hae and Shina Parkpledge $1 million to The CollinsSchool to start an alumni program.Carol and Jim Collins match theirpledge.

2005 – The Parks pledgeanother $1 million.

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1990

1999

2000

1991

1994

2001

2008

2004

2005

2002

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(continued from page 10)“We started with just two faculty members.We limped along for

two years until we could add additional faculty,” the late Lundbergsaid in a 1998 interview.

Since the beginning, the program has provided students arigorous polytechnic education rooted in hospitality managementtheories and real-world applications. Through a variety of hands-oncourses students gain an understanding of the economic, legal andsocial forces that shape the hospitality industry. Today, nearly 30 full-time and part-time faculty members, bring a plethora of hospitalitymanagement expertise to more than 850 students.

The Collins College of Hospitality Management thrives in a high-tech learning environment with 43,000-square feet of privately-funded facilities. The buildings feature kitchen laboratories,seminar/conference rooms, classrooms, a food and wine educationcenter and the Restaurant at Kellogg Ranch. However, this has notalways been the case. In the early years, HRT classes were spread outall over campus. KelloggWest Conference Center housed facultyoffices and provided kitchens for the majority of hands-on classes.

“We taught classes a little bit here and a little bit there,” said Dr.Bob Small, who is founding dean of the program. “That’s how itstayed for a long time.”

The idea to build a separate facility came in the summer of 1980,when Small took a work-study grant at Patrick Terrail’s famedrestaurant, Ma Maison. The two men brainstormed and realizedthat for the program to become a national leader in hospitalitymanagement education, it needed a home to call its own. Regardlessof how many discussions Small and Terrail had at Ma Maison,they were not going to get anywhere without the support of theCalifornia State University. So with Lundberg and La Bounty, theyinvited a few people to dinner.

It was Dec. 23, 1980 when bread was broken between CSUChancellor Glenn Dumke, Lieutenant Gov. Mike Curb, La Bountyand Lundberg at Terrail’s Beverly Hills hotspot. They invited Dumkeand Curb to discuss building a high-quality hospitality managementtraining center at Cal Poly Pomona.

In the middle of dinner, out of the blue, Actor Burgess Meredith

pulled up a chair and began reciting poetry to the table of educatorsand politicos, La Bounty recalled.

“I’m not saying that Burgess Meredith changed Dumke’s mind,but with good wine, a good meal and the unsolicited entertainment,well after that, resistance diminished a little bit,” he said.

La Bounty set aside land on campus, nicknamed Horse Hill, forthe future Collins College, and in 1981, a full-fledged capitalcampaign was launched to fund the construction. Soon Al Levie,founder and president of Gulliver’s Restaurants came on board.With him came restaurateurs Jim Collins and Richard N. Frank.Along with Carl N. Karcher and hotelier Paul Handlery, this circle ofsupporters started what has now amounted to nearly 30 years oftremendous financial support from the industry.

“Al Levie knew everyone in the industry. The key was, he was agood friend of Jim Collins,” Small said. “Jim is the guy who made itall happen.”

Lundberg remained involved with the capital campaign until heretired in 1983. In 1986, with Small as director, the program grew somuch that it separated from the College of Business Administrationto become the Center for Hospitality Management. In 1988, thecapital campaign came to an end, having raised $4.5 million, andconstruction began on the center. Collins, who at the time was CEOof Sizzler International, not only gave $1 million, he also served ascampaign chairman, helping to secure substantial donations fromKarcher, Coca-Cola, Edison International, Carnation, In-N-Out,Hilton Hotels and many others.

With classrooms, laboratories, offices, and the Restaurant atKellogg Ranch under construction, the faculty grew substantially.Five new professors joined the team; including Dr. Sandy Kapoor,Professor Gary Hamilton and Robert Palmer, J.D., who remain onthe faculty today. The Richard N. Frank Distinguished LectureshipSeries began the following year in 1989.

In February 1990, The James and Carol Collins Center for Hoteland Restaurant Management opened to fanfare. Local newspapersand national magazines featured the center and lauded Carol andJim Collins for their philanthropy. Alumna Donna Dannan ’91, whois the college’s student services coordinator, remembers the

“Cal Poly Pomona's hospitality program is one of thebest in the country. It is fitting that it receives theproper designation. This is more than just changing aname. It sends a message that Cal Poly Pomona is aleader in hospitality management education."

– UNIVERSITY PRESIDENT MICHAEL ORTIZ

excitement when she and numerous other students assisted with thecenter’s grand opening party.

“That was a wonderful time to be a student in the program,”Dannan said. “All of us and the faculty were energized and so proudto have a space to call our own. I have many vivid memories of thatevent.”

By 1991, the center gained approval to become a school,promoting Small to the program’s first dean. Throughout the 1990sstudent enrollment continued to increase as did the number offaculty members, so a new need arose for more facilities. A secondcapital campaign took place beginning with Small and endingseveral years later when Dr. Jim Burke was dean. In 1999, Carol andJim Collins again showed tremendous generosity to the program. Atthis point their giving had surmounted $10 million, enabling twomore buildings to be built and prompting the CSU Board ofTrustees to name the school in their honor.

At the time Chancellor Charles Reed said, “The CSU is grateful toCarol and Jim Collins for their tremendous generosity and vision. Ican think of no better investment in our future than ensuring aquality education for students. There will be countless students whowill benefit from the Collins’ gift forever.”

Due to substantial support, facilities are named after the PandaRestaurant Group, Handlery Hotels, Margaret M. & Carl N. Karcher,Mary Alice & Richard N. Frank, Ecolab, the Swig family, HideoAmemiya, Al Levie, Donald Lundberg, the Hilton Foundation andthe Marriott Foundation.

The whole campus in fact was undergoing a construction boomwith then-President Bob Suzuki at the helm. Suzuki oversaw morethan $200 million in building projects during his tenure.Whileother construction projects benefited from private donations,none benefited as much as The Collins School of HospitalityManagement.

Suzuki credits the school’s Board of Advisors for elevating theprogram’s success throughout the years. “That is probably one of thetop Board of Advisors for a hospitality management program in thecounty,” Suzuki said. “The Board of Advisors’ major role was to raisemoney and provide input into the curriculum. But they also lecturedin classes and took student interns from the school to work in theirrestaurants and hotels.”

Construction of the two new buildings wrapped up in fall 2001,more than doubling the size of the facilities. Even though thebuildings were completed, donor support did not wane. That yearAndrew and Peggy Cherng of Panda Restaurant Group donated $1million. Since 2004, Alumnus Hae Park ’78 and wife Shina havepledged $2 million. The Parks’ first $1 million, which was matchedby Carol and Jim Collins, was given to begin an alumni outreachprogram. These donations were put to effective use by DeanAndy Feinstein who came on board in 2007. This magazine andmany planned alumni activities will be made possible by thesegenerous donations.

In total, the college benefits from more than $11 million inendowments. Interest earned from these endowments is also used tosupport student scholarships and faculty development. The faculty

development endowment, which is bolstered by the Parks’ second$1 million gift, is named on behalf of University President J. MichaelOrtiz and wife Betty for their life-long commitment to faculty,Feinstein said.

“Mike and Betty Ortiz are devoted to faculty development,”Feinstein said. “The Parks wanted to recognize them by naming theendowment in their honor.”

Ortiz is an ardent supporter of the program. To secure theprogram’s continued growth and preparation for the future, Ortizrecently authorized The Collins School of Hospitality Managementto be designated a college.

“Cal Poly Pomona’s hospitality program is one of the bestin the country. It is fitting that it receives the proper designation,”Ortiz said. “This is more than just changing a name. It sends amessage that Cal Poly Pomona is a leader in hospitalitymanagement education.”

This designation places the college among only a handfulnationwide and provides the necessary infrastructure to expandits degree program and departmentalize. According to Feinstein,within the next two years, The Collins College may be the first inCalifornia to offer a master’s degree in hospitality management.Plans are also in discussion to build new academic facilities, a newhotel on campus and a leadership institute.

“The Collins College has a rich tradition of being the best andthe biggest hospitality management program in California. Itremains a national leader because it has been a breeding groundfor talented educators, ambitious students and generous industrypartners,” Feinstein said. “That trifecta will continue to be whatpropels us in the future.”

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Dean Andy Feinstein stands with school-to-college task force membersEdward Merritt, John Self, Joe Casey, Ben Dewald, Barbara Jean Bruinand Sandy Kapoor.

14

Building aLegacy

A long, lovingmarriage, 11 herbsand spices andSizzler steaks donot seem to beingredients for athriving college.

YET THESE THREE FACTORS havecertainly helped steer The CollinsCollege of Hospitality Managementto where it is today.

Carol and Jim Collins becamecollege sweethearts at UCLA andmarried in 1950, the same year Jimgraduated with a degree in civilengineering. It is to everyone’s benefitthat their marriage has thrived for58 happy years — and that Jim’sengineering career did not.

He changed careers in 1952. Youcould say that Jim saw a goldenopportunity in golden arches when hemet a pair of innovative brothers fromSan Bernardino. The two brothers ran

COLLINS Profile

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a self-service hamburger stand calledMcDonald’s. Teaming up with his father-in-law that same year, Jim opened ahamburger stand of his own in CulverCity called Hamburger Handout. Afterworking every day for five years, heopened a second, and by 1959 his chainhad grown to four locations. It was a signof things to come.

“In 1952 everybody wanted self-servicefood and there wasn’t any,” he said. “Wehad perfect timing because people were allof a sudden in a hurry, and they wanted toeat fast and move on.”

In 1960, Jim met Colonel Sanders andsaw immense opportunity in KentuckyFried Chicken. “At that time there were notake-home chicken stands in the world,”Jim said. That would soon change.

By 1963, Jim became the exclusive agentto represent Kentucky Fried Chicken fromSan Luis Obispo to San Diego. He opened240 take-out KFCs by 1968. Branching outever further, he and two fraternity brotherspartnered to purchase the Sizzler FamilySteak House chain from its originator in1967. The next year their company wentpublic as Collins Foods International, Inc.Shares had an astounding early success onthe stock market, and debuted on the NewYork Stock Exchange in 1973. Eventually,Collins’s company went on to operate270 Kentucky Fried Chicken stores and700 Sizzler restaurants in the United Statesand Australia.

In 1991, Jim sold the domesticKentucky Fried Chicken stores to PepsiCoand Collins Foods reorganized as SizzlerInternational, Inc. He became thecompany’s chairman emeritus in 1999.When the Pacific Equity Partners acquiredthe company in 2005, it operated 336Sizzler restaurants worldwide, 107Kentucky Fried Chicken restaurants inAustralia, and 15 Pat & Oscar’s restaurantsin Southern California.

During their 58 years together, Caroland Jim Collins have reaped the greatest

rewards that life has to offer.With fourchildren — Cathy, Kelly, Michael andMelissa — and many grandchildren, theirfamily life is rich. And with all theirblessings, they have always given back totheir industry, and to educationalinstitutions and community organizations.They in turn have become a blessing to allthose whose lives they have touched.

Carol and Jim Collins have been thepre-eminent benefactors of The CollinsCollege of Hospitality Management inaddition to remaining strongly dedicatedto UCLA, the YMCA of Metropolitan LosAngeles, the YMCA’s Westside branch andthe Boys & Girls Club of Venice.

When asked why they give, Jim said,

“In each case we devoted a lot of time to

the organization and when able, have

donated some funds.When I first got

involved with the UCLA alumni board,

I didn’t have any money. The money has

always followed the time.”Carol and Jim Collins have remained

dedicated to the institution that broughtthem together. Among many other things,they have played significant roles inthe founding and building of UCLA’sJohn E. Anderson Graduate School ofManagement and JohnWoodenRecreation and Sports Center. Jim wasalso the National Chairman of the $373million fundraising effort known as theUCLA Campaign in 1982.

Carol has given her time as a memberof the Board of Directors of her first almamater, Seeds University Elementary Schoolat UCLA. An active participant in theJunior League of Los Angeles, she hasenjoyed singing with “The Larks” athospitals and nursing homes. As a memberof the Nine O’Clock Players, a part of theAssistance League of Southern California,Carol brought the joy of theater and musicinto children’s lives for many years.

Additionally, they established the JamesA. Collins Youth Center, home to the Boys

& Girls Club of Venice, a place that at anyone time plays a positive role in the lives of1,800 children and teens. The CollinsFamily Foundation, which is headed bytheir daughter Cathy, primarily supportseducational programs from kindergartento college.

Carol and Jim Collins’ donations to CalPoly Pomona have enabled the hospitalitymanagement program to expand and beconsistently ranked among the best inthe nation.

When Jim opened his first HamburgerHandout in 1952 he wasn’t much olderthan the current students today. Hebelieves the hospitality industry was muchsimpler back then. Running a hamburgerstand consisted of frying hamburgers,making milkshakes, serving cold drinksand frying French fries, he said.

“It took me a month to learn how torun a hamburger stand,” he recalled. “CalPoly students are learning how to operaterestaurants and manage hotels. It’s adifferent business now, and they need to beready for it.”

In 1999, with a $10 million gift, Caroland Jim Collins enabled what was thencalled the School of Hotel and RestaurantManagement to significantly grow in termsof students and facilities. Their supporthas not ended there. They have madesubsequent donations and activelyparticipate in college events such ascommencement and the college’s signaturefund-raising event.

“It’s important to me to give back to theindustry I’ve been involved with, which ishospitality,” Jim said. “A buddy of mine AlLevie got me started at Cal Poly Pomona.He invited me to lunch and said, ‘You areraising money all the time for UCLA’scapital campaign and we need your help atCal Poly Pomona.’ That was 1982, and therest is history.”

Jim Collins got his start in hospitality by opening ahamburger stand with his father-in-law in 1952.

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COLLINS Profile

RICHARD N. FRANK has been spicing up therestaurant industry for more than half acentury. The man behind Lawry’s SeasonedSalt essentially established prime rib as anAmerican dining mainstay with hisnumerous national and internationalrestaurants. For many years, Frank hasgraciously shared his success with TheCollins College of Hospitality Management,in part by establishing the Richard N. FrankDistinguished Lectureship Series, which hasprovided students a chance to learn fromsuccessful leaders in the industry.

Frank first became involved at Cal PolyPomona when his friends Jim Collins and

the late Al Levie of Gulliver’s Restaurants,told him about the budding program in theearly 1980s.

“Al said, ‘We’ve got this thing going onout at Cal Poly Pomona. They are trying tobuild a hotel and restaurant school,’ ” Frankrecalled. “One thing led to another and Ibecame really interested.”

In 1988, Hugh La Bounty, who wasthen-president of Cal Poly Pomona,approached Frank with the idea of startingthe lectureship series as a way to augmentthe classroom experience of students byproviding close interaction with leadersfrom the hospitality industry and other

related disciplines.“I thought it was a great way to bring

people out to the university,” Frank said. “Ithink the series has helped develop a namefor the school.”

The series has featured presidents andCEOs of major corporations such as WaltDisney Parks and Resorts, Host MarriottCorp. and Hilton Hotels as well asrestaurateurs Jim Collins and Frank. Theseries not only provides invaluable exposurefor hospitality management students, it alsoenables leaders from industry to improvethe quality of, and assist in educating, newmanagers for the industry.

FRANKLY SPEAKING

Longtime supporterRichard N. Frankfounded theDistinguishedLectureship Series

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As someone whose career spans nearly60 years, Frank sees tremendous value inpreparing the next generation of leaders inhospitality. Frank has spent his careerworking in his two family businessenterprises. His mother’s family, the Van deKamps, and his father’s, the Franks, havebeen continuously associated in businesssince 1915. Two nationally recognizedbrand names, Van de Kamp’s and Lawry’ssprang from this association.

While president and CEO of Lawry’sRestaurants, Inc. and Lawry’s Foods, Inc. formore than 40 years, the companies under-went their greatest growth and development.

He is currently chairman of Lawry’sRestaurants, Inc., which is now headed byhis son, Richard R. Frank, representing thethird generation in the business.

Frank has been responsible for theexpansion of the renowned Lawry’s ThePrime Rib restaurants, of which there arefour in the United States and five in Asia, aswell as a significant number of specialtyrestaurants, including Tam O’Shanter Inn inLos Angeles and Five Crowns in Corona delMar. His latest endeavor is Lawry’s Carvery,fast-casual eateries located at South CoastPlaza in Costa Mesa andWestfield CenturyCity Mall.

Frank was responsible for thedevelopment of the Lawry’s Foods, Inc.product line, from a tiny business in 1950 tonational distribution and prominence.Lawry’s Seasoned Salt, with its fanciful “L”logo, is the largest-selling formulatedseasoning in North America.

In a different vein, more than 50 yearsago Frank also founded the now famousLawry’s Beef Bowl, which serves the teamscompeting in the annual Rose Bowl game.

With Mary Alice, his loving wife of 61years, he shares a full life with twodaughters, Laurie and Susan, his sonRichard and numerous grandchildren.

Philanthropy and involvement ineducation have played important roles inFrank’s life. He is a charter member of TheCollins College’s Board of Advisors andremains an active board member. Inaddition to contributing funds to establishthe Richard N. Frank DistinguishedLectureship Series, he regularly hostsstudents, staff and faculty at his Lawry’s ThePrime Rib when they attend the NationalRestaurant Show in Chicago. He alsograciously hosts Collins Connections, whichare annual dinners designed to welcomenew students and their families into thecollege community.

Frank is a long-standing trustee of hisalma mater, Pomona College in Claremont,Calif., where he contributed funds for theconstruction and ongoing maintenance ofthe college’s Frank Dining Hall. Followinghis graduation from Pomona, Frankattended the Stanford Graduate School ofBusiness. Other educational institutionshe has served as a board member includeArt Center College of Design, the AdvisoryCouncil of the Graduate School ofManagement at U.C. Irvine, andWestridgeSchool for Girls in Pasadena.

Throughout his career he has alwaystaken a certain piece of advice from

his father to heart.“My father told me that you sleep 1/3 or

your day, you play 1/3 of your day and youwork 1/3 of your day,” he said. “Since youhave to work for 1/3 of your life, you betterdo something you enjoy - or what a waste.”

Jon L. Luther, CEO and chairman ofDunkin’ Brands will be this year’s featuredspeaker in the Richard N. FrankDistinguished Lectureship Series. He willgive a presentation titled “Lessons onLeadership” on Tuesday, October 14, 2008,at 1 p.m. in the college’s Building 79-A.

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OPPOSITE PAGE, FAR LEFT: Then-PresidentHugh La Bounty takes the podiumduring one of the first installments ofthe Distinguished Lectureship Series.(from left) Richard N.Frank, Jim Collinsand Dr. Bob Small are seated.LEFT: Richard N.Frank visits campus oftento guest lecture during classes. In thespring he spoke to one of Dr. John Self’smanagement classes.THIS PAGE: Richard N.Frank, center,wasawarded the 2005 Robert MondaviWine &Food Award at the 12th annual HarvestAuction at Cal Poly Pomona.He is flankedon the left by his son Richard andwifeMary Alice, and on the right by PresidentMichael Ortiz and Dr. Jerry Chesser.

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THE COLLINS COLLEGE OF HOSPITALITY MANAGEMENT honored thelife and legacy of Carl Karcher, the founder of Carl’s Jr., by awardinghim posthumously with the 2008 Robert Mondavi Wine & FoodAward on May 4. The presentation ceremony took place at theMargaret M. & Carl N. Karcher Plaza prior to the university’sinaugural Southern California Tasting & Auction where numerousrestaurants, wineries and breweries generously participated.

The Robert Mondavi Wine & Food Award honors individualswhose vision and leadership have advanced the American wine andfood industry. Karcher, 90, opened his first hot dog cart in LosAngeles in 1941.What started as a modest business grewexponentially over the years. Now there are more than 1,100 Carl’sJr. locations. The fast-food chain is owned by CKE Restaurants, Inc.,which also runs nearly 2,000 Hardee’s restaurants.

Karcher had been an enthusiastic supporter of Cal Poly Pomonaand The Collins College of Hospitality Management. He was one ofthe first industry leaders to work with faculty and administrators todevelop what is now the college. He provided major donations forthe program’s two capital campaigns in the 1980s and 1990s andserved as co-chair of the second campaign to expand the college’s

buildings. The Margaret M. & Carl N. Karcher Plaza was named inhis and his wife’s honor during the university’s Founders’ Dayfestivities in 1997.

“This is a special day for all of us because of the great relationshipCarl enjoyed with the university,” said Cal Poly Pomona PresidentMichael Ortiz, during the ceremony in May. “I want to thank all ofthe members of the Karcher family who are with us today tocelebrate Carl’s legacy. He made an extraordinary difference for CalPoly Pomona and we are so grateful.”

Dean Andy Feinstein presented the award to Karcher’s sons CarlL. Karcher, president of CLK, Inc., and Joe Karcher, president of JCKRestaurants, Inc. and an alumnus of the program, and Ted Abajian,executive vice president and CFO of CKE Restaurants, Inc.

“Our connection to the Karcher family spans almost 40 years. Inaddition to Carl planting the seed that grew into The Collins(College) of Hospitality Management, he was actively involved in theprocess,” Feinstein said. “As an individual and as a member of ourBoard of Advisors, Carl’s leadership and contributions helped usearn the respect that we possess in the hospitality industry and in theworld of hospitality education.”

Longtime supporter andlegendary burger manCarl Karcher honoredwith Mondavi Award

FAR LEFT: Carl N.Karcher’s last visit to auniversity event was in 2007.He’spictured here with Jim Collins and RandiKirshbaum,director of developmentfor The Collins College.ABOVE: Ted Abajian, Joe Karcher,CarlL.Karcher accept theMondavi AwardfromDean Andy Feinstein.LEFT: Karcher with wife Margaretare seen here during a visit to campusin 2003.

Paying Tribute to a

Famous Star

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Wineries andBeverage GroupsAndiamoVineyardsBeringer VineyardsCatena AlamosChateauMarisChateau St. JeanChateau Ste.MichelleWineryCosentinoWineryEOS EstateWineryGalleanoWineryGnarly Head CellarsHahn EstatesHartWineryHeronWinesIronyWinesKenwoodVineyardsLake SonomaWineryLiberty SchoolLodi-WoodbridgeWinegrape

Commission

Los Angeles InternationalWine &Spirits Competition 2008

The Pepsi Bottling GroupPiper SonomaRegalWine CompanyRobert MondaviWinerySanta CristinaSimiWinerySouth CoastWineryTesoriWinesTreanaWineryValley of theMoonWinery

Restaurants andSpecialty StoresBorder Grill and Ciudad

CateringBuca di BeppoEl CholoThe CellarThe Cheesecake Factory

Claim Jumper RestaurantsDave & Buster’sFarm Store at Kellogg RanchFleming’s Prime Steakhouse &

Wine BarFoundation Dining ServicesGraber Olive HouseGreen Street RestaurantThe Grill on the AlleyJodyMaroni’s Sausage

KingdomKelloggWest RestaurantKFCKing’s Fish HouseLawry’s CateringLucille’s Smokehouse

Bar-B-QueMarie Callender’s Restaurant

& BakeryMcCormick & Schmick’s Seafood

Restaurant

TheMelting PotMimi’s CaféOutback SteakhousePanda InnPolly’s PiesRalph Brennan’s Jazz KitchenThe Restaurant at Kellogg RanchREDRed LobsterSmitty’s GrillThe Forks Chop HouseTracht’s

BreweriesBJ’s Restaurant & BrewhouseDale Bros.BreweryTAPS Fish House & Brewery

ABig Thank You

LEFT: About 100 CollinsCollege studentsworked at the Tasting &Auction.Here Chef ScottRudolph and studentsstand by the Restaurantat Kellogg Ranch booth.BELOW: Chef SusanFeniger of Border Grilland Ciudad Cateringdishes up her deliciouscuisine at the Cal PolyPomona event.RIGHT: TheW.K.KelloggCommemorative RoseGarden created abeautiful setting for theSouthern CaliforniaTasting & Auction.

THIS PAST MAY, The Collins College of Hospitality Managementparticipated in the university’s inaugural Southern California Tasting& Auction. Many restaurants, wineries and breweries who have beenlongtime supporters of the college hosted booths where guests couldsample delicious cuisine, beer and wine.

“This was the first time many of the college’s friends and industrypartners extended their generosity on such a large scale to the

general university community. Guests of the event had a verypositive experience due largely to the resources provided by therestaurants, wineries and breweries,” Dean Andy Feinstein said. “Iwant to thank them for their contributions and support and letthem know how much I appreciate their willingness to participate.”

These companies or organizations were represented at theSouthern California Tasting & Auction on May 4, 2008:

PHOTOS BY TOM ZASADZINSKI

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Not Just forStudents

Not Just forStudents

During his professionalinternship with PandaRestaurant Group,Dean Andy Feinsteinspent time learningabout the group’scorporate culture inaddition to many tricksof the trade, like thesecret to PandaExpress’s fried rice.

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Interns are typically collegestudents just getting startedin their careers. They maybe testing the waters hereor there to find a goodprofessional fit. Interns arenot usually professors or

deans with advanced degrees and eight-page resumes. But where’s the fun or use inalways being typical?

At The Collins College of HospitalityManagement, some professors and even thedean have spent time in the summer gaininga variety of industry experience throughprofessional internships. Ranging fromone- to two-weeks long, these internshipsallow faculty to stay on top of currenttrends and build stronger connectionswith industry partners.

“I want to strengthen relationships witha number of companies and I believe thebest way to improve relations is tounderstand the organization.What betterway to do that than to spend time with theorganization?” said Dean Andy Feinstein.

In July, Feinstein spent seven days withthe Panda Restaurant Group, which ownsand operates Panda Express, Panda Inn andHibachi-San. He not only worked at one ofthe company’s busiest Panda Expressesduring the lunch and dinner rushes, heattended management and team-buildingmeetings and shadowed Founder andChairman Andrew Cherng during a siteinspection of a new Panda Express.Feinstein also toured numerous locationsand was invited by Co-Chairman PeggyCherng to give his input into the summermenu at Panda Inn.

“My week with Panda was an amazingexperience. I was exhausted by the end, but Ileft with a real appreciation for their styleof management and the value they place oneach other and their customers,” he said.“They extended incredible hospitality tome. Plus everywhere I turned, I met one ofour alumni.”

From corporate leaders such as ConceptDirector Luther Kwok ’90, to frontlinemanagers like Panda Express GeneralManager Donny Joo ’06, Feinstein metalumni nearly every step of the way.

“I was thrilled to see that our recentalumni like Donny are trusted and preparedto run some of Panda’s busiest restaurants,”the dean said. “That shows how ourstudents leave here prepared to be effectivemanagers.”

Collins College Board of Advisorsmember Linda Brandt, who is PandaRestaurant Group’s chief people officer,helped the dean set the ball in motion todo the internship. Panda’s Vice Presidentof Operations Stanley Liu and RegionalDirector of Operations Stephen Lowe eachgave Feinstein an insider’s look into therestaurant group and how it has growninto one of the nation’s largest family-owned businesses. The company has morethan 1,100 sites in 36 states includingPuerto Rico.

“Everyone at Panda who met withDr. Feinstein gained further insight intoThe Collins College,” Brandt said. “Aswe work to develop the Panda Schoolof Learning, we will be looking to ourcolleagues in higher education like theCollins team for input and assistance.During Dr. Feinstein’s week with us we alsodiscussed establishing a strong internshiprelationship with the college.”

At The Collins College, where there is ahistory of strong ties with industry, manyfaculty members have spent time in the

summer doing a variety of facultyinternships. Lecturers Helen Gavin andLesley Butler are two just to name a few.Gavin boosted her hotel experienceinterning for a few weeks last summer withthe Hilton Anaheim Hotel.

While Butler traveled to Italy lastsummer on a trip sponsored by BedfordInternational, an exclusive importer of fineItalian wines. The purpose of the trip wasto learn about Italian wines imported byBedford International and the regions ofItaly producing the different varietalsof wine.

“During my trip, I was introduced towinery owners, toured properties andsampled fabulous wines,” she said.

Feinstein believes students benefit greatlyfrom professors who are on top of currentmarketplace trends.

“All of our faculty members haveextensive professional experience. However,these internships keep us fresh andultimately that benefits our students,”he said.

Professional internshipsgive faculty an insider’slook into industry trends

PHOTOS BY TOM ZASADZINSKI

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CAL POLY POMONA is known for harvesting many things.Oranges, avocadoes and strawberries come to mind. Vegetables,herbs and zinfandel grapes growing on hillsides near The CollinsCollege can be included as well, thanks to partnerships with theCollege of Agriculture.

This fall, a new vegetable and herb garden just outside theRestaurant at Kellogg Ranch is expected to create a bounty of freshproduce for the RKR, and nearly three acres of hearty zinfandelgrapes have been harvested for the first vintage of Cal PolyPomona wine.

The vintage may be a first for the university, but these vines arerooted in local history. Cuttings from the historic De AmbrogioRanch vineyards in Rancho Cucamonga were grafted four years agoin order to preserve some of the Inland Empire’s viticulture past andcreate a new learning opportunity for students. Don Galleano, whooperates GalleanoWinery in Mira Loma and Galleano Enterprises,

the largest shipper of grapes in Southern California, donatedthe cuttings to the university in order to preserve an aspect of theregion’s history.

“This valley used to be the country’s largest grape-growingregion,” says Dr. Bob Small. “With urbanization, that industry isvirtually dead here.”

Dr. Daniel Hostetler, chair of the Plant and Soil SciencesDepartment within the College of Agriculture, has overseen theplanting and cultivation of the vines. It takes a few years for newvines to grow grapes mature enough to make wine, and this fall thegrapes are ready. The grapes have been taken to South Coast Wineryin Temecula, where Master Winemaker Jon McPherson will overseethe vinification process.

When the wine is toastable and the herbs and vegetables aregrown, you can expect to see them on the menu at the Restaurantat Kellogg Ranch.

HowOur Garden GrowsPartnerships with College ofAgriculture bring locally grownfood and wine to the table

Dr.Daniel Hostetler, chair of thePlant and Soil Sciences Depart-ment, oversees the cultivation ofthe vines,which are grafted cut-tings from the historic DeAmbrogio Ranch vineyards.

Hostetler has also overseen theplanting of a new vegetable andherb garden located just outsidethe Restaurant at Kellogg Ranch.Diners can expect to see thefresh produce included in RKRdishes later this fall.

PHOTOS BY TOM ZASADZINSKI

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C H A I R M A NHoward R.GordonCEOThe Gordon Group

B OA R D M E M B E RSAndyM.AbelmanDirector of KelloggWest/Managing Director ofCal Poly Pomona Founda-tion, Inc.

James O.AbramsPresident & CEOCalifornia Hotel &Lodging Association

Donald B.Ayres, IIIPrincipalAyres Hotels

Bruce BaltinSenior Vice PresidentPKF Consulting

Russell BendelCEOHabit Restaurants, Inc.

Stephen K.BonePrincipalSK Bone and Associates

Linda BrandtChief People OfficerPanda RestaurantGroup, Inc.

James A.CollinsChairman EmeritusSizzler International, Inc.

Jot CondiePresident & CEOCalifornia RestaurantAssociation

Andrew Hale FeinsteinDean & James A. CollinsDistinguished ChairThe Collins College ofHospitality Management

Richard N.FrankChairmanLawry's Restaurants, Inc.

ThomasM.GoffPrincipalBernstein Global WealthManagement

Bruce J.GorelickArea General ManagerRenaissance Hollywood Hotel

James E.Henwood, Jr.President & CEOFairplex

Charles L.KeagleCEOThe C & C Organization

Jeff KingChairman of the BoardKing's Seafood CompanyFounderJeff King Consulting, Inc.

James H.LittlePrincipalCini-Little International, Inc.

RichardMartinExecutive EditorNation's Restaurant News

Arte NathanVice President,Human ResourcesResort Properties DivisionThe Irvine Company ResortProperties

Mary NivenVice President,Resort Food & BeverageDisneyland Resort

J.Michael OrtizPresidentCal Poly Pomona

StephenT.PettiseManaging PrincipalGolden Spike ResourcesGroup

David A.PhiferConsultant

Tim PulidoPresidentMimis Cafe

Donald H.Salk,D.D.S.Vice PresidentWolfgang Puck Fine DiningGroup

David SchneidermanSniffer / SwirlerSouthernWine & Spirits

Bruce J. SchwartzRetired Chairman & CEOSYSCO Food Services ofLos Angeles, Inc.

Eddie SheldrakeCEOPolly's, Inc.

David A.SherfSenior Vice President,Real Estate & AssetManagementHilton Hotel Corporation

Larry ShupnickSenior Vice President,Development & AcquisitionsInterstate Hotels & Resorts

Edward (Ned) F. SnavelyGeneral ManagerAliso Creek Inn

Robert SpivakCo-Chairman & FounderThe Grill/Daily Grill

MaureenTrippeDirector of Global Accounts,West DivisionSte. Michelle Wine Estates

Jackie B.TrujilloRetired Chairmanof the BoardHarman ManagementCorporation

Eva N.WassermannPrincipalState Parkway Advisory

Since The Collins College of Hospitality Management

was a fledging department in the College of Business

Administration 35 years ago, professors have enriched

their instruction by keeping their fingers on the pulse of

industry trends. That tradition is alive and well through

the ongoing participation of the Board of Advisors.

The college works hand-in-hand with this group of

key hospitality leaders to ensure the program’s methods

and practices are consistent with those of the industry

and that its curriculum is aligned with industry needs.

Additionally, board mentorships and internships pro-

vide Collins College students the opportunity to benefit

first-hand from the experience and knowledge of this

expert group, and are invaluable assets in building the

hospitality leaders of the future.

Here’s a look at who they are:

(from left) Board ofAdvisors membersDean Andy Feinstein,Jeff King, Jim Collinsand Chairman HowardGordon attend thesigning of a resolutionthat renamedTheCollins School to TheCollins College ofHospitalityManagement on June13,2008.

Board of Advisorsprovides importantconnections to industryIndustrialStrength

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FIFTY CAL POLY POMONA STUDENTS received a specialopportunity to learn about wine from three of the topwine specialists in the world. Master Sommeliers FredDame, Tim Gaiser and Sally Mohr conducted arigorous two-day seminar during the winter quarterwhich included lectures about wine from around theworld, 20-plus blind tasting evaluations and a 45-minute written exam.

The Court of Master Sommeliers was established in1977 to encourage improved standards of beverageknowledge and service in hotels and restaurants.Education was then, and remains today, part of thecourt’s charter.

“Master Sommelier is a title held by fewer than 150people worldwide. Our students were absolutelylearning from the best,” said Associate Professor MargieFerree Jones. “The instructors arrived each day sportingtheir navy blazers donning the court badge. Studentswere asked to address the group as ‘masters’ and ‘fellowstudents.’ This classroom kept everyone on their toes.”

Cal Poly Pomona is the second university in thecountry to be invited to participate in the Level One -Court of Master Sommelier program offered by theGuild of Sommeliers Education Foundation andsponsored by the Société Mondiale du Vin. The guild

offers this course to college studentsbecause it sees them as the future ofthe wine industry, Dame explained. Byoffering this course on campus, Damehopes to give students a sense of theorganization’s commitment toexcellence, a base knowledge aboutwine and to raise students’ awarenessabout the expectations ofprofessionals in the wine industry.

Students eligible for the coursehave taken The Collins College’sWines, Beers, and Spirits course; andmost have taken the AdvancedWinecourse and the Beer and Culturecourse. Many hospitality managementstudents took this seminar; however,students studying internationalbusiness marketing, economics,political science, engineering,

agronomy and food marketing also participated.“Wine is a big part of the California economy and a

topic that interests students who believe that knowingsomething about wine will be useful in life-longlearning and in their careers,” Ferree Jones said. “Giventhat, it’s no surprise a special seminar like this attractsstudents from a variety of disciplines.”

In addition to the two-day seminar for students, TheCollins College had a unique opportunity to partnerwith the Court of Master Sommeliers to further wineeducation. In June, Gasier, who is director of educationfor the group, and Master Sommelier Paul Roberts, whois the new estate director for the Harlan Estate BONDproject and before that was wine director for theThomas Keller Restaurant Group, filmed aninstructional video about wine in the Restaurant atKellogg Ranch.

For the video, Roberts demonstrated how to decantred wine as well as properly uncork Champagne, whilethe college’s Efren Gomez, information technologyconsultant, Lisa McPheron, director ofcommunications and external relations, and studentsJason Oh (a level-one sommelier) and Gabella Kwan,acted as diners.

Learning AboutWine From

the Bestthe Best

MasterSommelier

is a titleheld by

fewer than150 peopleworldwide

Master Sommelier Paul Roberts

demonstrates decanting and serving

red wine for an instructional video,

while student Jason Oh acts as a

diner.

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FACULTY Notes

THIS FALL, UNDER THE DIRECTION of Dean Andy Feinstein, The CollinsCollege is launching a fund-raising initiative to support theprofessional development of several faculty members.

The Collins College Faculty Fellows Program will be seeking$25,000 sponsorship commitments, renewable annually for a term ofthree years. These sponsorships will enable the college to subsidize afaculty member’s reduced course load and will provide the specialresources that will allow him/her to spend a greater portion of theirtime engaged in academic and professional development activities.

“Despite the challenges presented by state salary limits and thehigh cost of relocating to, and living in, Southern California, TheCollins College has succeeded in building a strong, diverse faculty,”Feinstein said. “However, if we are to continue to compete with othertop hospitality programs, we must be able to provide a level ofsupport that will ensure a faculty member’s ability to develop tohis/her full potential.”

Dr. Myong Jae (MJ) Lee and Dr. Zhenxing (Eddie) Mao joined the

faculty in 2006 and Dr. Neha Singh and Dr. Jian (Jane) Zhang joinedin 2007. New professors in particular, require special attention as theyare faced with issues of joining a new academic community,establishing their teaching activities, and navigating a new institution.Further, as tenure-track faculty, they are expected to establish theirresearch agenda, to serve on college and university committees, andto provide service to the community and the discipline.

The Collins College Faculty Fellows Program provides private andcorporate partners a unique opportunity to significantly impact thehospitality industry by supporting educators who play an integralrole in the development of future hospitality managementprofessionals. Investing in the quality of today’s educators is a long-term investment in the quality of tomorrow’s leaders and in thefuture strength of the hospitality industry.

For more information regarding The Collins College FacultyFellows Program, please contact Director of Development RandiKirshbaum at (909) 869-4786 or rlkirshbaum@csupomona.edu.

Jian (Jane) Zhang Zhenxing (Eddie) Mao Neha Singh Myong Jae (MJ) Lee

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Fostering Faculty Development-------

The Collins College Faculty Fellows Program provides private and corporate

partners a unique opportunity to significantly impact the hospitality industry by

supporting educators who play an integral role in the development of future

hospitality management professionals.

PHOTOS BY TOM ZASADZINSKI

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Promotions,Publications & AwardsRoundup-------

THE 2007/2008 ACADEMIC YEAR has beenmarked by big changes at The CollinsCollege of Hospitality Management. DeanAndy Feinstein joined The Collins Collegefamily in December, coming here by way ofUniversity of Nevada Las Vegas. ThissummerMichael Godfrey, who has taughtfor more than 10 years at the college,replaced Joe Casey as interim associatedean. Casey had come out of retirement twoyears ago to help run the college withinterim Dean David Klock. Klock is nowdean of the School of Business at theUniversity of Alabama at Birmingham.

In addition to teaching, Dr. John Self hasprovided leadership on a university-widelevel as chair of the Cal Poly PomonaAcademic Senate. The senate provides asystem of shared governance and formalforum for faculty discussion. This

demanding position required a significanttime commitment during the past academicyear. Self is also the new treasurer of theInternational Council on Hotel RestaurantInstitution Education (ICHRIE). Dr. JimBurke also provides campus-wideleadership as chair of the university’sReappointment, Tenure and Promotion(RTP) Committee. This group is principallyresponsible for performance reviews offaculty members throughout the university.

Nearly 250 degrees were granted tostudents this year. But a few were alsogranted to faculty. Chef Ernie Briones wasselected as the 2007/08 outstanding scholarin the College of Education's Masters ofArts in Career and Technical Educationprogram at Cal State San Bernardino.Lecturer Lesley Butler earned this tophonor last year when she and Chef ScottRudolph graduated from the sameprogram. Associate ProfessorMargie FerreeJones earned her Ph.D. from ClaremontGraduate University and Associate ProfessorDon St. Hilaire earned his Ed.D. fromPepperdine University. St. Hilaire was alsonominated by students to be the college’sOutstanding Advisor of the Year. Newfaculty members Jian (Jane) Zhang andNeha Singh each earned their doctorates in

2007. Zhangwent to Purdue University andSingh attended Temple University.

In September 2007, Ferree Jones and St.Hilaire were promoted to associateprofessor and Dr. Ben Dewald was recentlypromoted to full professor, which is thehighest and most distinguished academicrank at Cal Poly Pomona. Of note, Dr. JerryChesser cooked up a big win as the 2007American Culinary Federation’s WesternRegion Chef Educator of the Year Award,andMyong Jae (MJ) Lee was selected forthe Provost’s Teacher Scholar program,which assists Cal Poly Pomona faculty, staffand students to obtain externally fundedresearch support.

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JointlyPublished Work-------

DURING THE PAST YEAR, several CollinsCollege professors have teamed up toresearch, write, publish and present studiestogether. Dr. Jeff Brown, and Self, workedtogether on “Giving Credit Where Credit IsDue: A Study Of Anti-Plagiarism DetectionSoftware In The Classroom,” which will bepublished in the Journal of Hospitality AndTourism Education. They also presented“Student Plagiarism: Can ‘Turnitin.com’Turn It Off?” at the 2007 ICHRIEConference.

In order to learn more about howstudents learn, Brown and LecturerBarbara Jean Bruin developed andpresented a study on an assessment toolmeasuring students’ shared experience in arestaurant operations course for the Journalof Hospitality and Tourism Education andthe 2008 ICHRIE Conference.

Dewald and Self had their article “CrossCultural Training For Expatriate HotelManagers” accepted by the InternationalJournal of Hospitality and TourismAdministration. The journal is due out laterthis year. The pair also co-wrote “Tipping IsBecoming Russia's Cup Of Tea” forAnatolia: An International Journal ofTourism and Hospitality Research, and theypresented “Turnover, It's The People Stupid:

FACULTY Notes

Chef Ernie Briones

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Exploring Determinants Of EmploymentTenure” at the 2008 ICHRIE Conference.

Dewald and Ferree Jones, presented“Wine Training In Multi-Unit, CasualDining Restaurants” at the 2007 ICHRIEConference.Dewald also teamed withZhang to present “Experiential Values ForCasino Hotels In Macao” at the 2008ICHRIE Conference.

Lee and Singh presented “PerceivedJustice Needs And Recovery Actions In TheHotel Industry: A Text-Mining Approach” atthe 14th Asia Pacific Tourism Association’sAnnual Conference from July 9-12, 2008 inBangkok, Thailand.

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Other Scholarly Work-------

BROWN WROTE A GUIDE for the use of mockdanger and postmodern simulacra inhospitality operations for The Journal ofCulinary Science and Technology. He alsohas two articles under review by TheSouthern Educator; Georgia SouthernUniversity Electronic Journal. They are“Faulkner v. Jones: The Citadel’s Single-Gender Admissions Policy From AFeminist-Structuralist Standpoint” and“Harriet Beecher Stowe’s Uncle Tom’s Cabin:The Early Stirrings Of The FeministMovement In The United States Of Americac. 1830 To c. 1880.”

Chesser recently released the 4th editionof “TheWorld Of Culinary Supervision,Training And Management,” his widely usedtextbook originally co-authored by the lateNoel Cullen.

Dewald examined “The Role Of TheSommeliers And Their Influence On U.S.A.Restaurant Wine Sales,” for theInternational Journal of Wine BusinessResearch.He also traveled to Switzerland topresent “Empowerment In China’sHospitality Industry” at the first Hospitality& Leisure: Business Advances & AppliedResearch Conference.

Feinstein published the 7th edition of“Purchasing: Selection and ProcurementFor the Hospitality Industry” with co-author John Stefanelli. They also published

an instructor manual and studentworkbook to accompany the book. In thelast year, Dean Feinstein also co-wrote fivearticles in refereed journals, four articles inrefereed conference proceedings and gavefour presentations at professional meetings.Two of his co-authored papers won bestpaper awards at the 35th annual Associationfor Business Simulation and ExperientialLearning.

Lee co-wrote a book chapter and eightarticles in such publications as Journal ofHospitality & Tourism Education, Journal ofMarketing for Higher Education, Journal ofTravel Research, Journal of Convention &Event Tourism, Journal of Travel & TourismMarketing International Journal ofHospitality Management, Service IndustriesJournal, Asian Journal of Tourism &Hospitality Research. Notably, he and twopartners won Best Conference Paper Awardfor “Service Employees’ OrganizationalCitizenship Behaviors In FoodserviceBusiness” at the 13th annual GraduateEducation and Graduate Student Research

Conference in Hospitality and Tourism.Dr. Zhenxing (Eddie) Mao co-wrote

three articles published in the Journal ofHospitality & Tourism, Journal ofFoodservice Business Research and Journalof Foodservice Business Research.Additionally he presented on “CustomerExpectations And Critical Success FactorsOf Budget Hotel Operations AndDevelopment In China” and “An Analysis OfSuccess And Failure Of OutsourcingActivities In The U.S. Hotel Industry: ALogistic Regression Model” at the 13thannual Graduate Education & ResearchConference In Hospitality & Tourism.

Dr. EdwardMerritt has three booksCrafting Your Personal Brand: A How-toGuide for Young Leaders; Strategy: Planningand Implementation; and StrategicLeadership: Essential Concepts, all due outsoon. He also contributed the InternationalDictionary of Hospitality Management’ssections on restaurants and foodservice, andprivate club management. 27

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For the past two years,Collins College Professor Gary Hamilton served as interim dean ofCal Poly Pomona’s College of the Extended University.During this time, in part, he helpedestablish training and education programs for Chinese government officials. From left,Hamilton, Lu Ge,deputy director,Department of Overseas Training, State Administration ofForeign Experts Affairs, People’s Republic of China, shake hands with Ambassador ZhangYunfollowing the signing of an agreement between the two organizations on April 25, 2008.Hamilton is currently special assisstant to the provost. (Photo courtesy of College of theExtended University.)

28

When I first started drinking wine, it was either red or white. Redwas bitter; white was sweet; and the fruitier the better. It was notuntil I took Dr. Bob Small’s Wine, Beer and Spirits class that I cameto realize the diversity of grapes and the wide range of wines theycan become. I grew to understand the process of winemaking andthe art of food and wine pairing. It was then that I becameincreasingly interested in the field of wine and knew it would be aninevitable path in my future.

It is a lifestyle to appreciate wine. Take for instance sipping arefreshing rosé in a lazy summer afternoon or enjoying an intensefull-bodied cabernet sauvignon with a fine piece of grilled steak.Food simply tastes better when consumed with the right wine. And

why wouldn’t it? Wine is made to be enjoyed with food. They are theperfect couple.With the right match, there is love for eternity. I onceread an article written by Chef Richard Hyman describing Nebbiolograpes, which make Barolo wine, as a woman who “would be the tall,dark haired, leggy supermodel in the slinky black dress, winking atyou lasciviously from the corner of the bar.” Few feats in the culinaryworld can invoke such deconstructed passion.

Barolo, like many other wines made from the indigenous grapesof Italy, is a dark, robust and bold wine with an intense earthyaroma. Italy is well known for its long history of winemaking andthe variety of wines it produces. Last year, I was among a fewstudents chosen from the United States to experience the splendidhospitality of the Mariani family, who founded Banfi Vintners. Thescholastic trip gave hospitality management students like me a vividopportunity to learn more about Italian wines. The seven-day tripincluded airfare, accommodations, guided tours and the mostabundant meals I have ever experienced. Each meal included thetasting of eight different wines. It was quite a treat.

Bill Whiting, director of wine education, and Neil Trimble, vicepresident of advertising for Banfi, accompanied our group ofstudents and professors. Their expertise created an unforgettableintroduction to the warmth and welcomeness of Italian culture. Our

IN THEIR Words

Italian Inspiration

Student Lisa Chang takesreaders on a first-hand look ather trip sponsored by CastelloBanfi, a family-owned vineyardand estate in Tuscany

29

group gained a close look at Italian wine production, methodologyand learned the philosophy Italian vintners infuse into the businessof winemaking.

Our amazing journey began in Milan. On the morning of ourarrival we were greeted enthusiastically by Mr.Whiting andElizabeth, our translator for the entire tour.We immediately set offto our first destination for lunch and a tour of Vigne Regali, a wineryin Piedmont which Banfi acquired controlling interest in nearly 30years ago. This 130-year-old winery is known throughout Europe formaking excellent sparkling wine by using the classic method –champenoise – where fermentation occurs in the bottle. Afterdeparting Piedmont, we arrived at a historical town of ReggioEmilia, where the first site of the Italian Parliament was erected. Thatevening, we enjoyed dinner under the starlight at a lovely restaurantin the courtyard of the town square.We laughed and mingled overprosciutto and pinot grigio with our new found friends and eagerlyawaited the upcoming events for the next several days.

We visited the Parmigiano-Reggiano cheese producer wherewheels after wheels of parmesan cheese are made and aged in thetraditional way. Most of us could not keep our hands off this freshand irresistible cheese paired with sparkling wine. Later on that day,we walked through the crushing center, wineries and bottling lines

of Riunite, which Banfi Vintners has imported to the United Statessince 1968. Located in north central Italy, Riunite is the producer ofthe perfume-scented Lambrusco that we all came to love. The rest ofour itinerary included touring a vinegar factory where we tastedbalsamic vinegar aged traditionally in barrels, visiting a local olive oilmaker that has been in business for generations, and a day spentstrolling along the narrow, busy streets of Siena.

The highlight of the trip, of course, was visiting the Castello Banfivineyard estate, established in 1978 and home to one of the mostrenowned Italian red wines, Brunello di Montalcino. This grandestate sits atop a hill in Tuscany overlooking its endless rollinggrapevines through to the horizon. It was here that we came toappreciate the unparalleled generosity extended by the Marianifamily and were deeply touched by the passion they have devoted toadvancing wine education worldwide.

This trip was truly an eye-opening experience to learn aboutwinemaking in Italy and the unfailing attempt of courteous gesturesfrom the people I met. During the week, I came to appreciate Italianwines, a myriad of cuisines and most of all, the people of Italy. Nomatter where my future career takes me, I will always think of thistrip as the inspiration to further embrace my passion in the world offood and wine.

Collins College studentLisa Chang is thesommelier at TheRestaurant at KelloggRanch.

Typically each summer,a few students, like LisaChang, and a facultymember are invited togo on a study abroadtrip sponsored by theBanfi Foundation,whichis the philanthropicarm of leading U.S.wine importer BanfiVintners and the CastelloBanfi vineyard estate.(Photo courtesy ofCastello Banfi.)

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Lisa McPheron, director ofcommunications and externalrelations for the college, recentlysat down with Dr. Edward Merritt,the James A. Collins DistinguishedProfessor of Management, to findout more about him and histeaching philosophy. Here’s whathe had to say.

McPheron: Collins College professors are known for havingconsiderable hospitality experience before teaching.Tell usabout your hospitality background.Merritt: I grew up on a small barrier island just off the coast ofFlorida. I was fortunate to work at the two world-famous resortslocated there, Ponte Vedra Inn & Club and Sawgrass, part-timethroughout my school years. Seeing firsthand the excitement ofhappy vacationers experiencing perhaps the most fun times oftheir lives, I realized the hospitality industry was the place to be. Ieventually became general manager at Ponte Vedra and later atSawgrass. The Stockton family owned both resorts and it was therethat I first learned the importance of effective leadership. JimStockton always carried the torch. He was the keeper of thevision and mission. It was through his encouragement that weaccomplished seemingly impossible goals. He was always generousin sharing the successes of the good times and he was noble in hiswillingness to work through the down cycles typical of real estateintensive developments. This style of leadership helped make him

Prior to entering academiaas his profession,Dr. EdwardMerritt was vice presidentand general manager of Cotode Caza Golf and RacquetClub in Orange County,Calif.He oversaw the planning,de-velopment andmanagementof the 36-hole residentialresort club from start-uptomature.A Q&AWith

Dr. Edward Merritt

IN THEIR Words

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beloved in the eyes of returning resort guests, residents andemployees alike. This atmosphere of trust and sharing helped theStockton family be successful for more than 50 years.

McPheron: What brought you to California?Merritt: The Stockton family finally sold both developments. Oneof the successor companies owned a large parcel of undevelopedland in Orange County. They asked me to help develop what was tobecome Coto de Caza. It was great fun, a huge challenge, and at thetime, the largest gated community in Southern California.

McPheron: How did youmake the transition into teaching?Merritt: Ownership of Coto de Caza more or less followedeconomic cycles. The size and complexity of the development didnot allow small or medium-sized organizations to succeed. By yearsix, Coto had grown from a population of around 100 or so tosomething around 10,000. Chevron, which had been a solid andreliable owner for four years, surprised us by deciding to sell theassets and get out of the business. I had planned to teach the secondhalf of my career, it just took Chevron’s decision for me to realizethat time had come. I needed a doctorate and knew that I wanted toend up back here at a university in Southern California. CornellUniversity offered me a terrific opportunity: I would move there, doresearch with a senior professor, teach and work on my doctorate. Inreturn, the university forgave my tuition and paid me a modeststipend. How could I refuse? Margaret and I packed up, put the dogsin the station wagon, and drove to New York where we spent fourincredible years.When I got toward the end of my program andstarted looking for a job, we were lucky that The Collins School hadan opening. I started in January 2000 where I teach managementcourses.

McPheron: You have just published your fourth book. Is therea common theme to your books?Merritt: Leadership is the overall theme. My first book focuses onleading organizations, the second on leading teams, my third onleading strategy and the fourth book reviews essential concepts ofstrategic leadership. I have a fifth book underway. For this book, Ihave interviewed almost 1,000 managers in developing advice thatthey think would be most helpful for up-and-coming, superstar-caliber leaders. It is a kind of quick start to success in helping youngmanagers avoid pitfalls and seize opportunities.

McPheron: Whatmakes you different as a professor?Merritt: Successfully navigating more than 20 years in seniormanagement and earning a Ph.D. in organizational behavior havehelped solidify my belief that the most fundamental element ofsuccessful management is effective leadership. I believe strongly thatan individual must establish a passionate vision, mission and overallgoals and objectives in order to help focus an organization’s strategy.This is the backbone of leadership at its highest level.

McPheron: Do youmean to say that one individual mustaccept that level of responsibility if an organization is tosucceed?Merritt: Yes, almost without exception. It is usually one individualthat has that burning commitment and desire for success. It isone person who envisions an idea, brings it along, and nurtures itwhen others say that it will never work. It is only by championinga cause that you can then put the right management structure inplace to help your dream move forward. Southern California is rifewith stories and legends of individuals who have transformedorganizations from dream to successful reality. Leadership is aliveand well. I can think of no better example than our own foundingdonor, Jim Collins. He and his wife Carol had a vision for a workingperson’s steakhouse in Sizzler. They saw a future in Kentucky FriedChicken when the Colonel was still experimenting at his ownkitchen table in Kentucky. They were able to envision the future,they were able to create a mission, and they were able to put togethera management structure that was then able to successfullyoperationalize that strategy. Some might attribute Jim and Carol’ssuccess to luck. I would argue that while luck never hurts, it couldnot sustain an organization for the better part of 40 years. Effectiveleadership and not luck is what endures. As Jim once told me whenwe were talking about his Sizzler story, “it was amazing that theharder we worked, the luckier we got.”

McPheron: What is perhaps themost important thing for astudent to learn before graduating?Merritt:Without doubt, the most important takeaway is to knowhow to think. Critical thinking is what separates a universityeducation from vocational training. The real world is ambiguous.Effective leaders are those who can make sense from seeminglyunrelated concepts (acquire data), determine a need (turn the datainto information), and then champion a cause (develop vision,mission, and goals and objectives).

McPheron: How do you see the future for The Collins College?Merritt:We sit in a great position. Having chaired the searchcommittee to select our dean, Dr. Andy Feinstein, we have our leaderin place. Andy has superb vision and great energy.We are well atwork on our college strategy defining who it is (collectively) that wewant to be. I also chaired the committee to take The Collins Schoolto a college.We were successful and are officially a college, whichgives us the right organizational structure to prepare for goodgrowth.We will likely continue a high rate of growth and seeourselves positioned over the next few years to rank among the topfive or so programs in size in North America. Southern California isa leader in hospitality growth and we want to ensure that TheCollins College continues helping fuel that growth by educatingsuccessful future leaders. The future is bright.

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ALUMNI News

WORK IS WELL UNDERWAY to revitalize The

Collins College Alumni Chapter. This fall the

college and the Cal Poly Pomona Alumni

Association will hold an election to re-establish

the chapter’s executive board. Many alumni

remain involved with the college and university,

however in recent years concerted chapter-

based activities have dwindled.

In order to get the chapter revitalized, a

three-week nomination period will be held in

October, which will be followed by a mail-in

ballot election. Positions that need to be filled

are: president, vice president, and secretary/

treasurer. Additional positions could include up

to three board members.

“We are looking for a group of enthusiastic

people who are willing to dedicate some of

their time and expertise to really re-energize

our alumni program,” said Dean Andy

Feinstein. “Active alumni are a wonderful

resource for each other, current students and

the college community at large.”

Thanks to the Hae & Shina Park in Memoryof Dr. Donald Lundberg Alumni & OutreachEndowment – created by a $1 million donationfrom the Parks and a matching $1 million from

Carol and Jim Collins – the college is able to

dedicate resources for alumni relations and

outreach.With the interest earned from the

corpus of the endowment, the college has been

able to hire Lisa McPheron as director of

communications and external relations to

oversee the development of the college’s alumni

program as well as the production of Collinsmagazine, which will be published twice a year.

McPheron comes to the college by way of Cal

Poly Pomona’s Office of Public Affairs and

before that she was a journalist for about

seven years.

The push to dedicate staff time to building

an alumni program began with Hae Park’s

desire to see a more concentrated effort made

to reconnect graduates with the college. As a

hotel and restaurant management student in

the late 1970s, Park found his niche at Cal Poly

Pomona through the help of Donald Lundberg,

the founding professor of what is now The

Collins College of Hospitality Management. An

encouraging force, Lundberg mentored Park,

planting the seeds for his success as an

undergrad and then a MBA student. As a life

member of the Cal Poly Pomona Alumni

Association, Park hopes to inspire other alumni

to make a difference at their alma mater.

Later this fall, active chapter members will

receive notification of the nomination period

and will receive numbered ballots through the

mail. Only active chapter members can vote

and be elected. If you would like to join, contact

the Office of Alumni Affairs (866) CPP-ALUM

or e-mail cpalumni@csupomona.edu.

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Next ChapterGenerous donations jumpstartalumni program-------

(from left) Eugene,Shina and Hae Parkstand with universityPresident Michael Ortizduring the Founders’Society Dinner atKelloggWest Confer-ence Center onMarch29,2008.The Parks gavethe initial $1million tobuild an alumniprogram.

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As founder ofLearnAboutWine.com he’s propelledunderstanding ofwine to a wideaudience

Certified wine professional and

industry spokesperson Ian

Blackburn likes to say he drinks

wine for a living.

Since 1995, Blackburn has

worked to develop LearnAbout

Wine.com, a Web site devoted

to the education, service and

enjoyment of wine. The site has

become a recognized source of

wine information and events in

Southern California. Blackburn

and his crew host more than 200

gatherings each year and keep up

with 18,000Web site subscribers.

In April, Blackburn was named

the college’s Distinguished Alumni

of the Year, an award presented by

the Cal Poly Pomona Alumni

Association. He graduated in 1991

and has since earned a reputation

as an expert in his field. In 2004,

Wiley Publications released

Blackburn’s first book, “The

Pleasure of Wine,” and a follow-up

book is in the works.

“My passion is helping people

experience and enjoy wine,”

Blackburn said. “We have come a

long way as a culture during the

last 10 to 15 years. Still, it is easy to

become overwhelmed by how

much there is to know about wine.”

The Los Angeles resident keeps

his focus on demystifying wine for

everyone, from the casual drinker

to the potential collector. He

considers wine an essential, almost

medicinal, component of everyday

life. His California vision includes a

winery in every zip code — a move

he is sure would benefit the

community and the Earth.

“It stimulates me to work with

wine and understand how it relates

to food, history, geography, and

how it all ties together,” he says.

“My goal is to improve the wine

culture of California.We have more

than 5,000 wineries in the state,

and as wineries become more

competitive and specialized, we see

more progress in the industry.”

Leading up to his career in wine

education, Blackburn worked at all

levels of the restaurant business. He

-------

Ian Blackburn ’91Named Distinguished Alumni of the Year-------

Ian Blackburn is the 2008Distinguished Alumni of theYear for The Collins Collegeof Hospitality Management.

HonoringAlumniThe Distinguished AlumniAwards are presented by theCal Poly Pomona AlumniAssociation.The awardsrecognize an alumnus fromeach college who has hadoutstanding achievement inher/his profession, iscommitted to communityservice and maintains strongties to the university.

The Collins Collegerecipients are:

2008 – Ian Blackburn ’91

2007 - Ryan Dudley ’01

2006 - Art Barajas '92

2005 - Hae Park ’78

2004 - Bridget A. Bilinski ’79

2003 - Bruce J. Gorelick ’78

2002 - Mark Augarten ’91

2001 - EvaWassermann ’86

1999 - Paul Tchen ’90

1998 - Anthony Falls, Sr. ’76.

1997 - Steven G. Skoien ’84

1996 - JeremyM. Eskenazi ’86

1991 - Micarl T. Hill ’85

1990 - Mark Peel ’78

1989 - Sam D.Manolakas ’76 33

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(continued on page 34)

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ALUMNI News

spent 11 years within the

distribution chain for Young’s

Markets, Kobrand Corporation and

Kenwood Vineyards and found his

niche when he started training

distribution representatives,

restaurant managers and bar staff.

He developed the curriculum he

called “Wine Camp” that evolved

into what is now his successful

business.

As a student, Blackburn says he

honed the skills he now uses in

business. “The difficult schedule and

the high expectations served us very

well and made us better citizens,

better employees and strong

individuals,” Blackburn said. “It was

amazing what we accomplished and

how it shaped me and my abilities.”

While finishing his education,

Blackburn helped open Checkers

Hotel in downtown Los Angeles.

There he was introduced to what he

calls “the great world of wine.”

Although he was only 20 years old at

the time, Blackburn worked

alongside famous chefs and

developed a curiosity about food

and wine pairings. He was also one

of 17 students from the United

States who was accepted into the

Master of Wine Programme of

London.

Because he wants to give back to

the university and The Collins

College of Hospitality Management,

Blackburn is active in the Cal Poly

Pomona Alumni Association’s

mentor program and offers current

students volunteer learning

opportunities with his company’s

events in Los Angeles.

He was profiled by Los AngelesMagazine in 2007, and is a regularjudge for the annual Los Angeles

International Wine & Spirits

Competition at Fairplex, which is

headed by Dr. Bob Small. Blackburn

has taught classes at Cordon Bleu,

Cal Poly Pomona, UCLA, as well as

with corporate clients.

“I have a lifestyle, not a job,”

Blackburn said. “A job is something

you do to pay your bills. I have the

privilege of doing what I would do if

I didn’t need any money.”

(This story written by Jessica Wyland,originally appeared in PolyTrends, apublication by Cal Poly Pomona’s Office ofPublic Affairs.)

This spring, The Collins College was thrilled to have several

alumni return to campus for Professor for a Day. This event

invites alumni back to the university to give guest lectures about

their professional experiences since graduating. The event

coincides with the Cal Poly Pomona Alumni Association’s

Distinguished Alumni awards, which honors one alumnus from

each college.

These Collins College alumni had some words of wisdom for

current students:

Patty Burns ’07Catering CoordinatorMontage Resort

Ryan Dudley ’01Owner,The Cellar Restaurant

Jason Farned ‘04Partner, Bucca Di Beppo

Stephanie Jernigan ‘03Director of Special Events,Orange County PerformingArts Center

Sam Santhivong ‘05Associate Controller, Hyatt Hotel

Steven L. Senft ‘98, MBA‘07,Senior Broker,HREC Investment Advisors

Ben Seto ‘05Chef, Craft Restaurant

Alex Taylor ’01Guest Services Manager,Courtyard by Marriot

Professor for a Day

Alex Taylor ’01 discusses hotel management with Dr. DonSt. Hilaire’s students.

(continued from page 33)

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1970sAndyM.Abelman ’77 shares whathe learned as an HRT major withthe university on a near daily basis.Abelman is the director of KelloggWest/managing director of Cal PolyPomona Foundation, Inc.He is also anewmember of the college’s Boardof Advisors.

1980sVernon Gettys ‘83 is CEO ofHealthview Inc. in San Pedro.HealthView, Inc. and its subsidiariesare dedicated to serving thedisadvantaged, elderly, and thosewho suffer with severe mental illness.The non-profit corporation providesassisted living and dementia care forthe elderly, home healthcare, out-patient physical therapy services,out-patient mental health services,as well as nursing and assisted living forthe mentally ill.

Barbara Kitchens ’83 lives in Georgiaand is a lieutenant colonel in the ArmyReserve. In recent years she has servedin Afghanistan and Kuwait.

1990sRonald A.Banaszak Jr., CCM ’95 isgeneral manager/chief operatingofficer of the St. Francis Yacht Club inSan Francisco.The club has more than2,300 members whose yachtinginterests include racing, cruising,sailboarding, kiteboarding,water-skiingand more. Banaszak has been activewith the Club Managers Association ofAmerica for more than 15 years.Notably, he was host/ president of theCMAA’s InternationalWine Society aswell as co-chair for theWorldConference on Club Management, in2004 and 2007, and the president of theClub Managers Association of SouthernCalifornia in 2005.

Jill K.Bosich, CEC,CCE,AAC,CSFP ’93is the chef/owner of CowgirlCookie Co. an online boutique thatfeatures many of the great familyrecipes she grew up with that inspiredher to become a chef. Bosich recentlyjoined the Culinary Arts departmentat Orange Coast College in Costa Mesa,Calif., and will head to Germany inOctober with U.S. Culinary OlympicTeam to compete in the CulinaryOlympics.

Many may remember Donna Dannan’91 as a classmate, but even morealumni probably know her as studentservices coordinator for The CollinsCollege. For eight years she hasprovided students valuable assistanceto help them during their collegecareers.

Shelley Doonan‘94 is the chef/ownerof Off Citrus in downtown Covina, Calif.Off Citrus is a fine-dining restaurantspecializing in California cuisine.Therestaurant has been open since 1998.

Paul Viveros ’92 is the president andCEO of Alumni Marketing InsuranceServices, Inc. in Montebello, Calif. He isalso a former president of the Cal PolyPomona Alumni Association.

2000sAfter graduating in 2006,SamuelAnguiano attended The CulinaryInstitute of America at Greystone wherehe received the Outstanding StudentLeadership award for his AcceleratedCulinary Arts Certificate Program.

James Dial ’01 is still very much anactive Bronco.The alumnus is cateringmanager for Los Olivos at Cal PolyPomona. Los Olivos’ catering divisionearns about $400,000 in annual salesand is open to the campus andsurrounding communities.

Dominic Donatoni ’04 is director ofRoom Operations at Aliso Creek Inn inLaguna Beach, Calif. Aliso Creek Inn is aunique and accommodating resortwith 62 rooms and a 9-hole golf coursetucked away in the picturesque AlisoCanyon.

Sara Houk ‘04 has launched her ownbusiness called CBS Cupcakes,withpartner Connie Barham of Hot Dog on aStick. In addition to selling delicioustreats at numerous fairs, including theOrange County Fair and Los AngelesCounty Fair, they cater parties.Houckand Barham plan to open a store in SanDiego later this year.

Jeff Smead‘06 recently became theaccounts coordinator for The MarketShare Company in KeyWest.Heoversees the corporate sponsorshipand event planning departments forFantasy Fest, one of the largestfestivals in the state of Florida. FantasyFest attracts almost 70,000 revelersto KeyWest every October.The eventinvolves collaboration between hotels,resorts and bars culminating withthe Duval St. Fair and the FantasyFest Parade.

MarcYim ’01 is a captain in theArmy Medical Corps.He hascompleted three deployments toIraq and most recently was stationedat the front-line hospital at theVictory Base Complex. Since gradu-ating he has remained in touch withprofessors Don St.Hilaire and BarbaraJean Bruin.This past holiday seasonthe three joined forces to have manygifts delivered to Yim’s troops inIraq. For sparking such generosity,Yim returned to campus this pastspring to give his former professorsan American flag that had flownover the headquarters of theMulti-National Corps in Iraq.

35

Collin

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FALL2008

-------

Where Are They Now?-------

The Collins College of Hospitality Management boastshaving more than 3,100 alumni who are spread outacross the globe. In each issue of Collins, we will sharenews from our alumni to answer - “Where are they now?”

Lecturer Barbara Jean Bruin ’85, visits with Sara Houk ’04, at theOrange County Fair in July.

Art Barajas ’92 is the generalmanager of South Hills Coun-try Club and the president ofthe Cal Poly Pomona AlumniAssociation.

Do you want to be included in the nextCollinsmagazine? E-mail us at lcmcpheron@csupomona.edu

TOM

ZASADZINSKI

Sheree Cheng

and JessicaYu

Gabryel Smith

President J.Michael Ortizaccepts the class gift fromASI Senator Chris Karim.

Dean Andy Feinsteinpresents Howard Gordonwith a special plate tothank him for giving thecommencement address.

(from left) ProfessorsDon St.Hilaire, JerryChesser, Scott Rudolphand Barbara Jean Bruinenjoy the celebration.

CongratulationsGraduates

36

Hundreds of friends and familymembers gathered at University Quadon June 13, 2008 to celebrate the

academic accomplishments of 246 graduates.The class of 2007/2008 marked the largest classto graduate from what is now called The CollinsCollege of Hospitality Management.PHOTOS BY TOM ZASADZINSKI

Asmace bearer,Dr. Jim Burkeproudly leads the 2007/2008commencement processional.

Kimberly Fuller and Danny Estrada sharetheir special day with sonMekhi.

Christy Peterson

Heidi Boyle is the2007/2008

OutstandingScholar and

Julian A.McPheeHonor Award

recipient.

37

CookingUp Some

LouisianaSpice

Dr. Jerry Chesser demonstratesflambé Pan Perdú during StaffAppreciation Day on June 19,2008.

PHOTOS BY TOM ZASADZINSKI

Collin

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FALL2008

Pan PerdúYield: 4-5 servings

8-10 baguette slices

1 egg, large

dash salt

1/4 cup sugar,granulated

1/2 cup cream,heavy

pinch cinnamon

pinch nutmeg

2 tablespoons butter, clarified

1. Place egg, salt and sugar in mixing bowl

and whisk well

2. Add heavy cream, cinnamon and nutmeg

blending well

3. Place baguette slices in custard mixture

4. Heat butter to just below smoke point

5. Place baguette slices in hot butter and

cook until golden on both sides

6. Remove to plate lined with absorbent

paper

Pan Perdú withGrand Marnier SyrupYield: 4-5 servings

1/2 to 1 tangerine/orange

1 oz.butter, clarified

1/8 cup sugar,granulated

8-10 Pan Perdú slices (see Pan Perdú recipe)

1/4 cup GrandMarnier

1. Cover tangerine/orange halves with

cheesecloth

2. Melt butter in small fry pan

3. Add sugar and cook slightly to begin

melting

4. Squeeze the juice from tangerine/orange

into mixture, stirring constantly

5. Place Pan Perdú slices in pan, basting

with syrup

6. Add Grand Marnier and flame, continuing

to baste Pan Perdú slices

7. Remove slices to serving dish

8. Serve with whipped cream

Whipped CreamYield: 9 oz.

8 oz. cream,heavy

dash salt

1/8 cup sugar,powdered

1 oz.Whiskey (Jack Daniels if available)

1. Place cream in well-chilled mixing bowl

with well-chilled whip, and whip on high

until soft peaks form

2. Add salt and powdered sugar

3. Add whiskey

4. Whip until slightly stiff peaks form

5. Remove and store in refrigerator

LouisianaBBQ ShrimpYield: 4 servings

2 oz.butter

2/3 oz.garlic, chopped

2/3 oz. shallot,minced

2/3 oz.green onion, sliced

2/3 oz. red bell pepper, julienned

12 (at least) shrimp, fresh,peeled and

devined

11/2 teaspoon basil, fresh, chopped11/2 teaspoons thyme, fresh leaves,

chopped

2 tablespoonsWorcestershire sauce

6 oz.beer, amber

to taste salt, kosher

to taste pepper,ground fresh

to taste hot sauce, Louisiana

8 -12 French bread baguette slices

1. Melt butter in heavy bottom fry pan

2. Add garlic, shallot, green onion and red

bell pepper, sauté 3-5 minutes until

vegetables wilt

3. Add shrimp,basil, thyme,Worcestershire

sauce, simmer, turning often until shrimp

are pink and slightly curled (3-5 minutes)

4. Add beer, salt, pepper and hot sauce

5. Simmer until liquid is reduced by half

6. Remove from heat and serve in hot

bowl with warm French bread

7. Serve hot with tartar sauce or

cocktail sauce

39

They hooted and they hollered like Chef Emeril Lagasse yelled “Bam!” But in

this case, it was The Collins College’s own star of Louisiana cuisine Dr. Jerry

Chesser, FMP, AAC bringing some southern heat to Staff Appreciation Day.

Chesser showed his gratitude to the standing-room only crowd of Cal Poly

Pomona employees by demonstrating how to make Louisiana BBQ Shrimp

and flambé Pan Perdú. And oh boy did they like it!

In each issue of Collins, we’ll share home-run recipes like these from our

faculty.We hope you will try these at home and enjoy.

FROM OUR Kitchen

FROM LEFT: Alumni Matt Kou, Kathy Lee,Tiffany Daie, Clinton Huntsman, Julie St. Pierre, Kenny Dang, Karly Klimas and Ophelia Lim are seen here in 2006.

The Collins Collegeof Hospitality Management3801 West Temple AvenuePomona, CA 91768

ADDRESS SERVICE REQUESTED

PHOTO

BYTO

MZASADZINSKI

Nonprofit org.

U.S. Postage

PAIDCal Poly Pomona