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FEBRUARY 2010 s ISSUE NO. 174

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Cal Poly Pomona Foundation, Inc. (CPPF) is pleased to collaborate with our partners, Pepsi Bottling Group andCollins College of Hospitality, to present deserving student workers a generous scholarship for Winter Quarter.This scholarship is made possible through the CPPF Beverage Contract with the Pepsi Bottling Group. This isthe second year the scholarships have been awarded.

Collins College Hospitality Management full-time undergrads who work in Foundation Dining Services, or at Kel-logg West, are eligible as long as they maintain a minimum 2.5 GPA. Ingredients for the scholarship application in-clude: 1)The application (which was posted online at the Collins College website,) 2) A one-page essay response tothe question “How will your work experience in Foundation Dining Services or at Kellogg West enhance yourcareer opportunities?” and 3) A current resume and the first page of the unofficial CPP transcript.

The Collins College Scholarship Committee reviewed all applications and selected five students to receive a PepsiBottling Scholarship. The minimum amount of this non-renewable award is $1,000. The award is made for the Win-ter Quarter. Students were notified of their selection by email.

The Collins College Scholarship Committee members are: Donna Dannan ‘91, Student Services Coordinator; BelleLopez, Manager of the Professional Development Institute; Dr. Ben Dewald, Professor; and Dr. Don St. Hilaire, As-sociate Professor.

The Foundation gratefully acknowledges the generosity of the Pepsi Bottling Group, and values its special affiliationwith the Collins College that allows us to participate in this outstanding benefit to our student employees.

The 2009-2010 winners, who were each awarded a $1000 scholarship, are: Kirk Bullock - Foundation Dining Services,Annie Daly – Kellogg West, Ben Hsu - Kellogg West, Jack Lee – Kellogg West, and Shannon Tsui – Kellogg West.

RECIPE FOR SCHOLARSHIP HAS THREE MAJOR INGREDIENTS

Front row, L-R, Ben Hsu, Belle Lopez, Annie Daly, Shannon Tsui, Jack Lee and Janet Haderer. Back row, L-R, Dr. Don St. Claire,Donna Dannan, Dr. Ben Dewald, and Paul Storey. Missing from photo: Kirk Bullock

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University Village has had a wonderful and “wet” start to the New Year. The students areback and we are in full swing. Our occupancy remains at around 98.5% with a number ofnew students moving in on January 3, 2010. As the students settle into classes and the NewYear, we have had one program so far, “Plant Your Dinner.” Students were able to decoratepots and then plant seeds to grow herbs or vegetables. This is part of our SustainabilityEfforts put on by Destiny, our Sustainability Coordinator.

CA Selection is underway with applications due at the end of the month. We are hopingfor some amazing candidates to hire for the next academic year. We are also preparing tolaunch our Quality of Life Survey that each student has the opportunity to fill out in orderto provide us with feedback on how we are doing at the Village. An exciting start to a verybusy quarter at the Village!

University Village

Name: Jose Luis Rodriguez

Title: Executive Chef at Kellogg West

Job Description: In charge of culinary operations at Kellogg West.

I have a talent for: Being a Garde Manger Chef.

Editors note: Garde Manger Chefs must be experts at seasoning, poaching, simmer-ing, searing, roasting, frying, curing, drying, smoking, marinating, grinding, puree-ing, forming, molding, piping, spreading, slicing, cutting, carving, rolling, crimping,tossing and finally presenting. Even though all the skills mentioned precede the ac-tual plate or platter presentation, it's usually the plate presentation that gets all theattention. Source: www.gardemanger.com

My biggest challenge is: Over challenging myself and al-ways trying to do things better.

What I like most about my job: The opportunity to becreative and present new recipe ideas, and provide amemorable dining experience to our guests.

Favorite childhood memory: Spending time afterschool with my cousin and friends at the river near myhome.

My biggest achievement: My family and my career.

Career goal: To become a culinary lecturer and share myknowledge with students.

Favorite food on campus: I love fresh vegetables, herbs, and fruit from theCollins College garden.

Length of employment: At Cal Poly Pomona, 3 months; but overall, I have 22years of culinary experience.

Length of commute: 10 miles

No one would ever guess: I love to work on landscape and construction projects around my home.

On weekends, I love to ... Spend time with my kids and play golf.

If I could change one thing ... I would not have left home so young, and to have had more opportunities to enjoy my fatherwhile he was still alive.

In five I years I will ... Continue to enjoy my career as an Executive Chef, contribute to future culinary plans at KelloggWest, and Cal Poly Pomona students.

Employee Profile: Jose Luis Rodriguez

Jose with wife Theresa

Jose with children Kris, Kiara & Andriahenjoy a taste of pineapple at the Dole

Plantation in Hawaii

Los Olivos Executive Chef Arnold Zavalza, and BoardOperations Manager Patrick McCoy with ExecutiveChef Jose Luis Rodriguez at Kellogg House Pomona

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Since January, Bronco Bookstore has redesigned its current Facebook fan page andcreated a Twitter presence, as well as initiated communication with students usingother online portals such as YouTube and Flickr. College students are presentlymore modernized and socially connected than ever before; with the rise of socialnetworks and online communities, it is no doubt that the Bronco Bookstore has toconstruct a strong online presence for its primary market.

To improve our social media marketing, the Bookstore didn’t have to look far.Two student cashiers, Darren Isomoto and Lily Le had developed their own mar-keting consulting company, Project Jump. After seeing their first campaign for alocal nail salon, Bookstore Director Karen Ward approached Darren and Lily to see

if they would take on Bronco Book-store as a client. In the first weekafter the launch of the redesignedBronco Bookstore Facebook page,the fan base increased 28.9%.

As important as it is to craft an on-line presence, it is more crucial tomaintain one. Our goal is to virallygenerate buzz and spark discus-sion through specific media formsby using our very own studentbody as features in photos andvideos that serve to relay impor-tant bookstore information. Also,discussions throughout our onlinenetworks are now published in acasual tone, making it more relat-able for our students. Through so-cial media marketing, the BroncoBookstore is on its way to con-

structing an entertaining and fun identity that will build a stronger and more loyalbase by creating a lasting image in the minds of our students!

Facebook: http://www.facebook.com/pages/Pomona-CA/Bronco-Bookstore/8838039450 a Twitter: http://twitter.com/broncobookstoreYou Tube: http://www.youtube.com/user/broncobookstoreFlickr Photos: http://www.flickr.com/broncobookstore

Twitter page followers keep in touch withshort, frequent informational posts

Tabbed layout allows fans to quickly find hoursof operation, photos, contests and more!

Darren Isomoto and Lily Le check the latest tweets on theBronco Bookstore Twitter page

Bookstore Biz

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RIDESHARE GIFT CARDWINNERS INCLUDEFOUNDATION EMPLOYEE

Linda Brooks, Kellogg West, was one of thelucky winners of a $20 Cal Poly Pomona Gift

Card. Rideshare participants who turn in theirdaily record monthly are entered for a chance to

win a prize each month.

Heart disease is the No. 1 killer of women in

America. Join women – and men – across the nation who are wearing red and jeans to work, making a donation of $5 or more and speaking up against this tragic — but often preventable — disease.

Read about these women and others who choose to speak up to beat heart disease at GoRedForWomen.org/Stories.

©2009, American Heart Association. Also known as the Heart Fund. TM Go Red trademark of AHA, Red Dress trademark of DHHS

LN-1627 09/09

Make a Statement About Heart Disease! Wear Red and Save Lives.

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LN-1627

7 09/09

Show your support in the fight against heart disease bywearing red on National Wear Red Day on February 5th.For more information, please call Nora Fernandez at909.869.4378 or nfernandez@csupomona.edu

WEAR RED ON FEBRUARY 5

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1 of 1

by Carmen Wong Ulrichpublished: 09/06/2009

1 of 1

Shopping for used goods no longer means dust and must. Besides saving you money, buying things secondhandis a “green” way to shop. And with Hollywood stars walking the red carpet in vintage gowns, used goods are goingglam. You know times have changed when the Salvation Army is called “ Sallie’s” by people in the know. Here aresome tricks for finding the best deals.

Follow the money. To score the best goods at low prices, go where the money is—or was. This may seemobvious, but it’s the biggest secret to getting top-notch goods at bargain-basement prices: The more expensiveparts of town will have better items for sale.

Choose wisely. Thrift shops are great for gowns, formalwear, baby clothes, and shoes. Since such items areusually worn by their original owners for only short periods of time, they’re likely to be in relatively good condition. Becareful of things like children’s toys, which may be broken or otherwise unsafe. Household furniture and dining setsare great finds. They may not match, but so what? The eclectic style is très chic these days! A word of caution:

Pass on that $30 armchair if it will cost you $700 to reupholster it.

Befriend the staff. To score the best deals, introduce yourself to the store’s employees. Show up often. Askquestions and sign up for e-mail alerts to get the scoop on new shipments.

Know when to negotiate. Vintage and thrift shops are used to haggling with customers. But when you’re shopping at a charity store, pay the sticker price. Theextra money is going to a good cause.

Ask the experts. Specialty thrift stores have knowledgeable employees and passionate owners, so if you’re searching for something in particular, do a littleresearch. When my daughter was born, my husband and I scoured our local message boards and websites to find a fantastic high-end baby-thrift store. TheNational Association of Resale and Thrift Shops website (narts.org) is a good place to start looking.

Check the Net. You can browse used goods from the comfort of your (secondhand) couch at sites like shopgoodwill.com and shophousingworks.com.

Surprisingly, the government sells everything from Gulfstreams to Gucci bags, cars to coffee makers at amazingly low prices through sites like govdeals.com,

gsa.gov (click on “Government Property for Sale”), and govsales.gov.

Get the most from eBay. I’ve bought everything from vintage necklaces to a Nintendo Wii on eBay. Choose sellers with ratings of at least 98%, and pay with acredit (not debit) card so you have purchase protection. If you’re looking for electronics, search for “NWT” (new with tags) or “NIB” (new in box). For homefurnishings or clothes, search “EUC” for “ excellent used condition,” or “MNT” for “mint.” As with all online shopping sites, remember to factor in the cost ofshipping.

Carmen Wong Ulrich is the host of CNBC’s “On the Money” and the author of “Generation Debt: Take Control of Your Money.”

FRUGAL CORNER

WHAT YOU SPEND ON CAMPUS … STAYS ON CAMPUS.

Surplus funds generated by all Cal Poly Pomona Foundation operations go back to the Uni-versity to provide financial and facility resources to benefit students, faculty and staff.

For more information visit our website at www.Foundation.CSUPomona.edu

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LINDA BROOKS RETIRESOn January 29th, a new era began for Kellogg West with the retire-ment celebration of 21-year employee Linda Brooks, which was heldat Kellogg House Pomona.

After more than two decades of dedicated service, Linda made thedecision to finally slow down (but only a little bit as she will continue herein support of Kellogg West and our conference guests as a part-time ConferenceServices Coordinator.) Linda will be doing much the same duties as shehas been doing over the past 13 years.

During her tenure with Kellogg West, Linda went from being an un-experienced Front Desk Guest Services Agent to one of the best Con-ference Services Coordinators in the business. According to KelloggWest Director, Cameron Edmonds, “Thorough to a fault, and withfollow-through and guest service skills second to none, our confer-ence surveys come back praising Linda’s excellence - time and timeagain, and never a negative comment.”

Kellogg West and The Foundation wish Linda a long and happy retire-ment and look forward to the many more years of part-time work andcontinued excellent service she will be providing to our ConferenceGuests.

KELLOGG WEST UPDATES