Cornerstone C A MP U S
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Welcome Back To Campus This letter to our Miami Community is posted on the Campus Services website to inform our incoming students of the fall campus dining plans. The start of the fall semester is just around the corner! As we
Given these challenges, Miami dining humbly asks for your patience
prepare for your arrival to campus, we wanted to provide you with
as we navigate through the fall semester. We are committed to pro-
some important dining information. It goes without saying that the
viding the value and variety of options that our students and families
past year was nothing any of us have ever experienced in our life-
expect. Our team has worked hard to develop a hybrid schedule
time. The entire country is still trying to recover from the fall out of
with staggered meal services times at buffet and a la carte locations.
the COVID Pandemic. Unemployment, supply chain, product avail-
These changes will ensure that our students have a variety of dining
ability and operational changes in the food and beverage industry
options at all times and the ability to get the most value and use
are challenges seen nationwide. The Hospitality industry has been
from their meal plan.
slow to recover from these obstacles and Miami is no exception. Students are encouraged to check the hours of operation for each Our Food & Beverage team is working diligently to ensure that
dining location. Up to date hours of operation can be found on the
your dining experience this fall is not only safe, but also offers you a
dining webpage or via QR codes posted at all dining locations.
healthy and robust variety of food options on campus. We continue working to hire exceptional staff, full time and students, who are a
Thank you for your continued patience and flexibility as we work
critical part of keeping the operations working at full capacity.
together for a safe and healthy start to the semester. Love & Honor, The Miami University Food & Beverage Team
Cornerstone
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Miami Referral Program Tracy Agee - Food Production Leader | 30 years Katherine Alcorn - Food Service Assistant | 19 years Michael Born - Building and Grounds Assistant | 20 years Brian Bowers - Building and Grounds Assistant | 7 years Mark Boyd - Cook | 14 years Devon Brown - Cook | 4 years Chuck Byrd - Cook | 17 years Keith Cantrell - Cook | 4 years Susan Chafin - Cook | 22 years Brenda Churchman - Food Service Assistant | 22 years Patrick Collins - Building and Grounds Assistant | 22 years Paige Davis - Food Service Assistant | 1 year Robert Davis - Building and Grounds Assistant | 14 years Tiki Digby - Food Service Assistant | 28 years Benjamin Eisenbraun - Food Service Assistant | 1 year Theresa Ferneding - Sr Accounting Technician | 27 years Ashley Ferrell - Food Service Assistant | 19 years Connie Frizzell - Building and Grounds Assistant | 6 years Douglas Gaunt - Building and Grounds Assistant | 3 years Betsy Gray - Food Service Assistant | 33 years Lori Green - Cook | 23 years Tamera Harrison - Food Service Assistant | 4 years Stephanie Hartman - Food Service Supervisor | 27 years Tommy Hawkins - Food Production Leader | 5 years Shelby Houston - Food Service Assistant | 1 year Gail Hudson - Cook | 3 years Dina Hundley - General Food Service Manager | 10 years Kenneth Jaehnen - Building and Grounds Assistant | 17 years Suveg Kaur - Food Service Assistant | 16 years Lana Keal - Sr Food Service Assistant | 22 years Therese Kettle - Cook | 2 years Charles King Jr - Food Service Assistant | 3 years Lois Kuhbander - Customer Services Assistant | 12 years Samantha Lee - Food Service Operations Coord | 3 years Keith Moore - Cook | 2 years Victoria Mumma - Accounting Technician | 12 years Kevin Murray - Food Service Operations Coord | 15 years Jordan Normandin - Cook | 1 year Daniela Noyes - Food Service Supervisor | 4 years Terri Odom - Food Service Assistant | 7 years Ramon Owens - Cook | 1 year Kimberly Patt - Sr Food Service Assistant | 4 years Christopher Pioske - General Food Service Manager | 15 years Cynthia Pool - General Food Service Manager | 2 years Amy Poppel - Dir Marcum Hotel/Confrnce Ctr | 28 years Peggy Proeschel - Food Service Assistant | 23 years Lori Reed - Food Service Assistant | 7 years Hannah Robertson - Food Service Operations Coord | 10 years Mendy Russell - Food Service Supervisor | 14 years Clint Sawyers - Building and Grounds Coord | 10 years Michael Schimelpfenig - Cook | 13 years Arin Snape - Food Service Supervisor | 12 years Jacob Spencer - Cook | 2 years Logan Stirn - Cook | 2 years Michiko Stretch - Food Service Assistant | 22 years Ryan Taeuber - Asst Director of Creative | 5 years Virginia Thiell - Executive Chef | 28 years Christopher Watkins - Food Service Supervisor | 19 years Eric Wolfe - Building and Grounds Assistant | 4 years Michelle Woosley - Cook | 1 year Misty Woosley - Food Service Assistant | 13 years Jordan Wyatt - Food Service Assistant | 4 years Sarrah Zimmerman - Food Service Assistant | 17 years
HIRING REFERRAL PROGRAM Refer dependable and qualified individuals and earn some extra cash! The number of referral bonuses an employee may receive is unlimited
July 14, 2021 - December 31, 2021 Eligible positions Food Service Assistant - includes Barista Building and Ground Assistants - Dishroom Senior Food Service Assistant Cooks
Miami Employees may be eligible for $500 per referral that meet the following criteria: • Miami employee must be in good standing • $250 if referred newly hired employee has successfully passed probation and has remained employed with Miami University • $250 if referred newly hired employee remains employed with Miami University for 12 months • Human Resources / Campus Services staff involved in the recruitment and selection process are not eligible for the referral bonus
Employment will require a criminal background check according to the University. Miami University, an EO/AA employer, encourages applications from minorities, women, protected veterans and individuals with disabilities. Miami does not permit, and takes action to prevent, harassment, discrimination and retaliation. Requests for reasonable accommodations for disabilities should be directed to ADAFacultyStaff@MiamiOH.edu or 513-529-3560. Annual Security and Fire Safety Report may be found at: http://www.miamioh.edu/campus-safety/annual-report/index.html All campuses are smoke and tobacco free.
New Concessions Manager Please welcome our new General Manager of Concessions! Mr. Bill Jackson will be handling the concession related business for Campus Services. Mr. Jackson comes to us with over 25 years experience in the industry and has worked at James Madison University, the Bristol Motor Speedway, and the Wintrust Arena & McCormick Place, Chicago. When you see him around campus please introduce yourself and welcome him to our team.
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MIAMIOH.EDU/CAMPUS-SERVICES
In just a few weeks we will open our doors to welcome our students and faculty back to campus. I hope that you have enjoyed your summer, and are looking forward to the new year as much as I am. Together, we will create a year of excellence as we focus on a positive culture, positive customer experiences and achieving excellence. We will be welcoming new staff members and partnerships that will prove to be great assets to our team and a tremendous support to our guests. I look forward to working with you this new academic year. Love and Honor.
Geno Svec Executive Director of Campus Services Chief Hospitality Officer
Summer BBQ Sauce Concentrate I began my culinary career as a dishwasher at an Oxford restaurant of some renown called DiPaolo’s, which used to sit next to UDF uptown. It was a fine dining/lounge establishment and was Oxford’s event destination in the 80s and 90s. The experience was so special to me that it steered me in to a lifetime career as a chef, for I was still a floundering grad student at Miami at the time. Chef George was my first mentor and I wanted to share a couple of his adages and then a great summer recipe for BBQ sauce that was handed down to me when the restaurant closed. Directions: Summer BBQ Sauce Concentrate Dry Ingredients
Liquid Ingredients
1.5 Tbsp. black pepper
2 Tbsp. tobacco sauce
1 Tbsp + 1 tsp. season salt
2 tsp liquid smoke
2 Tbsp. granulated onion
8 cups chicken stock
1 Tbsp. granulated garlic
2 cups chili sauce
2 tsp. ground white pepper
2 cups orange juice
2 Tbsp. blackening spice
1 cup lemon juice
2 Tbsp. paprika 1.5 cups brown sugar Other Ingredients 2 yellow onions 3 medium green bell peppers 2 lbs. bacon one inch dice 2 Tbsp. + 2 tsp. fresh minced garlic 2 oranges quartered 1 lemon quartered Instructions -Render bacon in a large pot. After fat releases add diced green peppers, garlic and onions and cook on low heat until soft -Mix all dry ingredients well and add to pot and stir -Add all liquid ingredients as well as quartered oranges and lemon
New Registered Dietitian Food and Beverage is pleased to announce that Caroline Riewe RD, LD was added to our dietitian team in July! She will be working as a liaison between Food and Beverage and Intercollegiate College Athletics (ICA) for Refuel Redhawks and future collaborations. Caroline will work one-on-one with our Miami athletes to help them optimize their athletic performance through nutrition. We are excited for Caroline to be on our team and continue to build our partnership with ICA.
-Bring to boil and then reduce heat and simmer for an hour or two -Remove all orange and lemon quarters except one of each -Grind to smooth in a blender or processor. This makes a concentrate which you should then combine with a commercial BBQ sauce to thicken it a little. I have always used Cattlemen’s honey BBQ for great results. Chef Frank Catering Chef
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Refuel Redhawks Program Refuel Redhawk is a program developed out of a partnership with Intercollegiate Athletics. The program is designed to help all students build nutritious plates to fuel busy lifestyles with classes, student groups, homework, sports, fitting in time to work out, hanging out with friends, and everything else.
New Indoor Riding Facility
Refuel Redhawk utilizes a color coding system featured on our menus designed to help all of our students and dining guests make informed decisions when they are deciding what to eat at our dining commons locations.
Build it and they will come! That is the thought behind the new expansion to Miami University’s indoor equestrian center. This new building will not only allow for year-round education and programming, but it will also allow the equestrian team to host competitions and important events over the years to come.
The color coding designates protein in purple, non-starchy vegetables in green, carbohydrates in blue, and fats in yellow. It is meant to demonstrate that a variety of colors and foods are necessary for optimal nutrition. All of the macronutrients highlighted are needed by the body for fuel, support, and protection.
One of the greatest advantages to this new expansion is the ability to offer even more community programming and student education. “The ability to offer consistent training is important, but we are also looking forward to being able to better open our programming up to the community." Said director of riding Heather Pinnick. Currently, all summer camps have been filled, but they are hoping to add more camps throughout the year and there are always options for riding lessons. To find out more information about the expansion and the new building please feel free to read Miami's new Indoor Equestrian Center will expand K-12 outreach and student opportunities. To learn more about camps and upcoming ridding lessons visit the Miami Equestrian page at this link.
Miami PUZZLE
What is the difference between a poorly dressed man on a tricycle and a well-dressed man on a bicycle? Click the image to play!
Attire