Cornerstone - September Edition

Cornerstone C A MP U S

SE RV IC E S

N E WS L E T T E R

Coming Soon: The Dietitian Resource Center

// F&B UPDATE As the need for dining accommodations continues to rise, we are thrilled to open the new Dietitian Resource Center next to the Staff Development Center and CSC. The DRC will be home to Joanna Saba and our future Campus Services Registered Dietitian as well. The main goal of the Dietitian Resource Center is to create a safe, comfortable space for guests to gain assistance in a variety of avenues: • Assisting students dining on campus with a wide variety of dietary restrictions, including food allergies, food intolerances, Celiac disease, and lifestyle modifications • Working alongside culinary team to ensure dining options meet wide variety of dietary restrictions • Available to meet with students to discuss general healthy eating and weight management • Available to meet with Miami athletes to assist in meeting nutritional goals for peak performance

• Active members of the eating disorder treatment team • Advocates of healthy eating and overall wellness on campus (member of Partners in Wellness campus group) Brent Mason mentioned "this is one step further to expanding on-campus resources and providing a confidential and convenient opportunity for our guests to feel supported and welcome at any of our dining locations. We continue to hear about students choosing to come to Miami because of our extensive dining accommodations. I'm eager to see this program succeed."

Joanna is most excited about having a dedicated space to speak with parents and students.

Cornerstone

| C A M PUS S E RV I C E S N EWS L ET T E R

SEPTEMBER 2020

Doug Effler - Food Service Asst. | 1 Year Tina McNamara - Food Service Asst. | 1 Year Amanda Reynolds - Food Service Supvr. | 1 Year Tirzah Smiley - Food Service Asst. | 1 Year Brian Cobb - Supplies Asst. | 1 Year Liz Matson - Food Service Asst. | 1 Year JaReece Watts - Food Service Asst. | 1 Year Irina Chulsky- Executive Food Service Mgr. | 1 Year Eliza Evans - Food Service Asst. | 1 Year Gary Wheeler - Cook | 1 Year Stephanie Roberts - Cust. Services Asst. | 1 Year Tina Knight - Cook | 1 Year Michael Owens - Cook | 1 Year Sherry Wiggins - Food Service Asst. | 1 Year Christian Dryden - Bldg. & Grounds Asst. | 1 Year Jaymee Robinson - Food Service Asst. | 1 Year Alan Sirmans - Bldg. & Grounds Coord. | 2 Years Elizabeth Merz - Food Service Asst. | 2 Years Brian Bartos - Food Service Supvr. | 2 Years

The Force is Strong With This One

William Loos - Bldg. & Grounds Asst. | 2 Years

// R E TA I L EMPLOYEE SPOTLI G H T

Madison Paul - Marketing Account Manager | 2 Years

In the year Ben has been at Miami he has made an impact in the Campus Services department. As the Customer Service Specialist for Brick and Ivy he focuses his efforts on the sales and support side of the student laptop program. From day one he made strides to make himself useful in any way he could to improve the day to day operations of the store.

With an attention to detail attitude Ben was able to ensure efficiency and effectiveness within the sales and support processes in Brick and Ivy. His favorite part of his job is working with students to give them hands-on experiences for their chosen majors and future careers. He cannot wait to welcome the returning student employees back to campus, welcome new students to his team, and lead them through this fall semester.

Levi Miniard - Bldg. & Grounds Asst. | 2 Years Gwendolyn Shillcock - Food Service Asst. | 2 Years John Smith - Trans./Delivery Asst | 3 Years Lindsay Hawley - Customer Services Asst. | 3 Years Phillip Marcum - Food Service Asst. | 4 Years Brittany New - Food Service Asst. | 4 Years Melanie Wiesman - Food Service Asst. | 4 Years Melissa Napier - Food Service Asst. | 5 Years Anna Mauller - Food Service Asst. | 5 Years Steven Wano - Food Service Supvr. | 6 Years Alexandria Combs - Cook | 7 Years

Outside of the office Ben can be found hiking and camping with his wife. Every summer they try to make time to camp and learn some new bushcraft skills. On top of being an outdoorsman, Ben is a collector of vintage Star Wars figures.

As a self-proclaimed nerd, he collects original figures made in the 70s and 80s by Kenner Products, a Cincinnati-based company. His collection also includes figures he customized himself out of broken or damaged ones found at garage sales to make his own line of never released figures. As of right now, Ben’s most binged Netflix show is Star Trek: The Next Generation.

Scott Rouse - Executive Chef | 9 Years

Diane Hoeffer- Food Service Supvr. | 14 Years

Campus Services Superstar

Mary Menke- Food Service Asst. | 14 Years

// CS EMPLOYEE SPOTLI G H T

Laurie Sampson - Mgr Strategic Procurement | 16 Years

Amy Allen is the General Manager for Campus Services at the Maple Street Dining Commons. In January, Amy attended a seminar on campus about how to “Ignite your Service” and therefore grow your business and excite your team. She, along with other members of management, were tasked with holding pre-shift meetings with her staff. As with anything Amy does, she grabbed this task and ran with it.

Jason Puckett - Food Service Supvr. | 9 Years Tammy Triplett - Food Production Leader | 14 Years Amy Allen - Gen. Food Service Mgr. | 14 Years

Anne Liston - Chef | 18 Years Sherrill Haas - Accounting Technician | 18 Years John Buchholz - Sr Administrative Associate | 19 Years Christopher Chafin - Food Service Supvr. | 22 Years Julie Waddell - Food Service Asst. | 24 Years Gregory Eversole - Bldg. & Grounds Asst. | 24 Years Angela Gentry - Food Service Op. Coord. | 25 Years Roberta Moore - Food Prod. Leader | 26 Years Sherri Bowling - Asst Dir of Hsng & Meal Plans | 26 Years Eddie Wagers - Bldg. & Grounds Asst. | 26 Years Regina Staton - Cook | 27 Years Richard Hoelle - Trans./Delivery Asst | 31 Years

Amy offers pre-shifts to her team that are informative, engaging and positive. She gives them information for the day, highlights specials and tasks to be completed along with fun facts. Amy also has team building activities that help the team better work together as a collective and create a positive atmosphere for their guests.

Amy's team has assisted at Armstrong Student Center this summer and used her pre-shift skills to positively influence the team. A staff member at Armstrong Student Center commented that Amy is like a “ray of sunshine” when she gives her pre-shifts. Amy’s pre-shifts give our team the extra boost they need to better serve our guests. It is for this reason that Amy Allen is a Miami University “Superstar”.

SEPTEMBER 2020

MIAMIOH.EDU/CAMPUS-SERVICES

We are only a few weeks away from welcoming our students back to campus and as we continue to prepare I encourage you to stay focused on bringing the utmost you have to offer to other people. Sometimes we wonder if we really matter. We wonder if what we do really matters at all in the big picture of things. The temptation is to stop giving your all, to think that there really isn't much of a difference between an average effort and a great effort. I want to clarify for you that your optimum effort every day does matter very, very much. Miami needs your best, your community needs your best, and your family needs your best. Please, not just for your sake, but for the sake of other people, bring your very best effort to your work everyday. You all make a tremendous difference here and I'm thankful for each of you. Moving forward, know that your role is important to our success and we can't improve further without your expertise. Thank you for your continuing commitment to your work and to our community everyday.

Geno Svec Executive Director of Campus Services Chief Hospitality Officer

Some Like it Hot // F& B UP DAT E The last days of summer is prime chili pepper season. We’re probably all familiar with these fiery little guys, most of us include at least a chili plant or two in our vegetable gardens. The story of chili peppers (chile in Spanish) is filled with fantastic food, history, chemistry and even drama.

Originating in Central and South America, the plants were introduced to India in the 1500’s and that country is now the largest chili pepper grower in the world.

What makes some of them so hot? A chemical called capsaicin is responsible for the fire and that amount varies greatly according to what type of pepper. The Scoville scale was devised to measure the heat units of various peppers, ranging from bell peppers (zero heat units) to the Carolina Reaper (off the charts!)

Since capsaicin is a chemical irritant, there’s a couple of things to keep in mind when working with chili peppers. In most peppers a lot of the heat is found in the seeds and inner white membrane. If you want to tame things down a bit, remove this before cooking. If you find you taken a bite of something too fiery, dairy products will help cool things. Sour cream comes to mind for Mexican food, yogurt in Indian meals. And, lastly - especially if you’re working with a lot of peppers - wear gloves to protect your skin.

If you’re interested in the wild side of chili peppers a good read is It Burns by Marc Fennell. Definitely not recommended reading for the kids, this book explores crazy chili eating contests, the world of diehard chili heads and the scandalous controversy over the race to breed the hottest chili pepper, the Carolina Reaper.

Chef Ginny Thiell Executive Chef of Catering

Retail Update Over the past seven months, there has been a lot of uncertainty. During this time, the Brick & Ivy team has been working hard to ensure that all students, faculty/staff, and the Oxford community have access to the store's products.

We want to spotlight the Brick & Ivy staff on their hard work and dedication during this time! From working remotely, fulfilling 1,000s of web orders to help ensure students received their graduation attire, to achieving online and in-store orders for the new wave of students attending Miami this year, our team has been busy!

Cornerstone

SEPTEMBER 2020

| C A M PUS S E RV I C E S N EWS L ET T E R

Dining Commons Hours // F&B U PDATE

As of fall semester, each commons location will close down in between meal periods.

During the closed period the locations will: Clean and sanitize all dining tables Clean and sanitize all counters and serving lines Clean and sanitize all beverage stations Clean and sanitize all door handles and any other touch points

Guests will be asked to leave 30 minutes after the doors are locked to allow us to clean and sanitize the location.

The locations will keep the food out for 15 min after the location's doors are locked. Guests will need to swipe in for each meal period.

Conference & Events Update In a usual summer, Miami welcomes an average of 15,000 visitors to live in our residence halls, dining in our Commons, meet in the Armstrong Student and Shriver Centers, classrooms, and auditoriums and enjoy Oxford during their free time. The benefits of hosting summer camps and conferences is extensive, from supplemental revenue for Campus Services, exposure of Miami to potential students from around the States and world, and most importantly, extending Miami’s mission to educate students year round.

While the loss of the 2020 summer season can be felt by the Conference Services team, the conference business is well grounded in the future and this the break in service afforded the team time to cultivate future business. Any external business will supplement the many Miami conferences and camps regularly on our summer calendar.

The process to evaluate potential new conferences is a collaborative effort, with the end goal of bringing the

group to Miami. Logistics and options must be considered, often years in advance, to determine if Miami can meet the needs of the group.

Currently Event Services is out to bid with a group of 600 looking to host a national academic competition in 2022. Their complex schedule has Miami considering the use of multiple residence halls and apartment buildings, Garden Commons, all conference spaces, many classrooms and, for the first time in conference history, the Ecology Research Center. Partnering with the academic departments and Miami’s IT team to meet their needs is exciting. We hope to hear very soon if Miami is the chosen location.

The Event Services team is working hard to build the future! We’ll share the news if we win the bid and continue our work to make summers busy and exciting.

Employee Discount using GET app For GET Mobile Ordering, all employees will receive the 10% payroll deduction discount on all orders. To receive the Campus Services meal plan discount, continue to swing by each location to order in-person or using the kiosks.

Miami PUZZLE

Why did the M&M go to school?

Click the image to play!

So it could become a Smartie!