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WiSys Innovation On Ramp, Big Idea entrepreneurship competition connects students with industry leaders

goersab — Thu, 23 Apr 2026 12:35:20 +0000

WiSys Innovation On Ramp, Big Idea entrepreneurship competition connects students with industry leadersgoersab April 23, 2026

GEM student Pemberton ��. FitCore app idea helps college students achieve a work-life balance

Abbey Goers

Golf enterprise management major Drew Pemberton pitched his FitCore App idea at the 2026 WiSys Big Idea Tournament, an entrepreneurship competition open to undergraduate and graduate students. He was one of 13 students representing nine Universities of Wisconsin schools.

Drew Pemberton at the WiSys Big Idea Tournament. / Kim Nimsgern

Pemberton participated in WiSys Innovation On Ramp last fall and pitched his FitCore idea at �� . Innovation On Ramp Showcase, the university ��. Big Idea Pitch Tournament Qualifier, where he earned second place to serve as the alternative �� representative at the Big Idea Tournament.

As the digital world continues to expand, FitCore is a fully automated fitness program designed to improve activity rates and maximize a user ��. productivity each week. “To help college students and adults balance a busy work-life schedule, FitCore ��. main goal is to allow these individuals to be able to exercise without stressing to find time to go to the gym, pay for an instructor, etc.,” Pemberton said.

As a participant in On Ramp and WiSys Big Idea, Pemberton was able to acquire a greater understanding of what it ��. like to take on any entrepreneurial goal. “Being able to connect with professors, industry leaders, and other students from around the state has been a great opportunity to acquire new ideas and learn from different perspectives,” he said. “As a participant in WiSys, I went into the presentations with no prior experience and came out of it feeling much more prepared and confident speaking to audiences about personal ideas.”

Student entrepreneurs at the WiSys Big Idea Tournament. / Kim Nimsgern

Pemberton will graduate in May 2027 and hopes to make an impact in the golf industry by working with high-end resorts or private clubs.

“I hope to lead a team and push others to go beyond what they’re comfortable doing. I strive to carry everything I’ve gained at Stout into the professional world and build my career around the advantages and support from the professors and lessons learned in the hospitality program,” he said.

The WiSys Big Idea Tournament teaches students cutting-edge lean startup business development tools, provides business mentorship and allows participants to compete at a state level for a chance to win seed funding for their idea.

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WiSys Innovation On Ramp, Big Idea entrepreneurship competition connects students with industry leaders

GEM student Pemberton ��. FitCore app idea helps college students achieve a work-life balance

April 23, 2026

GEM student Pemberton ��. FitCore app idea helps college students achieve a work-life balance WiSys Big Idea competitor Drew Pemberton

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Internships with Yankees, PGA Tour, Vikings, Brewers and beyond give �� students big-league skills

giffeyt — Wed, 25 Mar 2026 13:00:00 +0000

Internships with Yankees, PGA Tour, Vikings, Brewers and beyond give �� students big-league skillsgiffeyt March 25, 2026

Students get professional experience working with sports professionals

Tom Giffey

�� senior Carson Leuzinger may be paying a little more attention than usual this year to Major League Baseball ��. Opening Day, when the New York Yankees face the San Francisco Giants on Wednesday, March 25.

That ��. because Leuzinger, a dietetics major from Monroe, had two internships with the Yankees last summer at their development and rehabilitation center in Tampa, Florida. There he helped All-Stars and new draft picks alike get healthy – and stay healthy – by making the right nutritional choices.

�� student Carson Leuzinger poses in front of a mural celebrating the Yankees' many World Series victories. / Submitted photo

The Yankees aren’t the only professional sports franchise where �� students have interned in the past few years. Blue Devils have worked with VIPs as black jacket interns for the Minnesota Vikings. They have served as coaching fellows with the Super Bowl champion Kansas City Chiefs and made sure PGA Tour events were up to par. And they’ve worked behind the scenes for the home-state Milwaukee Brewers to ensure services for fans and clients were home runs.

All the while, Blue Devils like Leuzinger were finding ways to apply their �� education.

“Some things I learned at Stout that helped me down there were having a basic understanding of the macronutrients and micronutrients, what ��. high in protein, what ��. high in fat,” Leuzinger said. “I remember one time I was in the cafeteria and a player came up to me and said, ‘I want to eat a lot of protein. Should I eat shrimp or pork today?’ Just knowing that was a good background.”

Whether for major league sports franchises, Fortune 500 firms, or Main Street businesses, career-focused experiences like Leuzinger ��. are key to �� . polytechnic identity. �� students enroll in roughly 1,000 internship and co-op experiences annually, giving them career-ready skills before they receive diplomas. In fact, 35% of �� students accept positions with their co-op or internship employer.

The Yankees' facility in Tampa, Florida, includes exercise areas (left), George Steinbrenner Field (center), and dining facilities (right), where Carson Leuzinger kept players fed. / Submitted photos

Helping the Yankees at the plate

Leuzinger, a guard on the Blue Devils men ��. basketball team, came to �� with the goal of pursuing a career in some aspect of sports, whether it was nutrition, strength training, physical therapy or chiropractic. Ultimately, encouraged by what faculty members described as an increasing demand for dieticians, he joined the B.S. dietetics program.

Leuzinger first took part in an unpaid internship for the Yankees last June, then was asked to return in August for a paid internship. He worked at the team ��. facility in Tampa across the street from George Steinbrenner Field, which serves the Yankees during spring training as well as the regular season home of one of their minor league affiliates, the Tampa Tarpons.

Starting his days at 7 a.m., Leuzinger would work to keep players — notably those who had just been drafted as well as major leaguers who were undergoing rehab — fed and hydrated. His tasks included making meal plans for players, creating charts about the nutritional value of meals at restaurants near the facility and stocking fuel stations with protein shakes, granola bars and vitamins.

Skol: May hospitality graduate works for Minnesota Vikings planning special events

University of Wisconsin-Stout alum Samantha Ziwicki is living her dream working for her favorite NFL team as a special events associate.

“One thing that shocked me was just how approachable everyone at the facility was — players and staff,” Leuzinger said. “They’re all just the nicest people ever. It can be intimidating coming to an internship with the Yankees, being a college student. They all took me in like I was just another part of the organization.”

He particularly enjoyed working and chatting with the likes of right fielder Aaron Judge, last season ��. American League MVP, as well as pitchers Carlos Rodón and Cam Schlittler. “Once you meet them and get to know them, you become more of a fan,” he said. “You kind of realize they’re just regular dudes at the end of the day. They’re just guys who play baseball who are really good at it.”

Leuzinger said his internship impacted what has been on his own training table as a student athlete: He returned from Tampa with a few new ideas, including electrolyte grapes (grapes mixed with electrolyte drink powder and frozen), protein balls and smoothie recipes.

Even more importantly, Leuzinger had opportunities for professional networking. The facility ��. head dietician, for example, had previously worked for the NCAA Division I programs at the University of North Carolina and the University of Florida. “It ��. important to build those connections because you never know who they know,” he said.

Garret Sigl during his internship at the Ryder Cup golf tournament in Farmingdale, New York. / Submitted photo

Behind-the-scenes experience

�� . B.S. golf enterprise management program has also provided a pathway to internships with affiliates of the PGA Tour, giving undergraduates behind-the-scenes experience at some of the golf world ��. most notable venues and events.

Senior Garret Sigl, a golf enterprise management major from Seymour, got an inside look at what it takes to make major competitions like the PGA Championship succeed during an internship last summer with Patina Group, a restaurant, hospitality and catering company owned by Delaware North.

Sigl split his logistics and operations specialist internship between working at a Patina warehouse near Green Bay — which housed countless items needed for large-scale catering jobs — and helping with three major PGA events.

“All the behind-the-scenes things that you wouldn’t think of, I got to help organize, work on and clean up,” Sigl explained. “Then whenever a tournament would come up, I’d fly out to the event, work there and come back to the warehouse.”

He spent nearly two weeks working at last May ��. PGA Championship, which was held at the Quail Hollow Club in Charlotte, North Carolina. The following month brought him to the Women ��. PGA Championship at Fields Ranch East in Frisco, Texas. Then, even after the fall semester began, he spent late September working at the Ryder Cup at Bethpage Black Course at Farmingdale, New York. Sigl gained experience in the back-of-house operations for these prestigious tournaments, which drew hundreds of competitors and hundreds of thousands of spectators.

For example, at the Women ��. PGA Tournament he oversaw the building that served food for caddies and players. “I like to say my position was kind of like an air traffic controller,” Sigl explained. “There are constantly problems that come up, and you don’t have much time to solve them, so you have to find a way to reprioritize what ��. going on, how important it is, and work your way through. It was quite interesting just to see how much organized chaos goes on and how well you’re able to overcome some challenges that can step in your way.”

At the Ryder Cup, which pits teams of American and European golfers against each other, Sigl ��. tasks ranged from ensuring supplies were property accounted for to managing liquor inventory to making sure 2,000 doughnuts were delivered each morning.

“I think the biggest thing I learned is how important teamwork and being positive helps with the workplace environment,” said Sigl, who is also a member of the �� men ��. golf team. “I’ve worked at many different companies and a couple of different industries, but I’ve never worked in a place that has as much positivity and shows as much teamwork as the Patina Group and Delaware North.”

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Junior Henry Lavin, also a golf enterprise management major, spent the past two summers interning at the Tournament Players Club (TPC) Twin Cities, first as a golf shop intern and then as golf shop coordinator. The PGA Tour-owned course in Blaine, Minnesota, which hosts the 3M Open, has given Lavin plenty of opportunities to apply the skills he ��. learned at ��.

“Everything I have been taught I have used during my internships,” Lavin said. “Every lesson that we have had a purpose. I’ve really noticed that, and it ��. allowed me to really truly like school.”

�� student Henry Lavin, right, at TPC Twin Cities his internship. Next to him is �� alum Ben Plant, an assistant golf pro at the course. / Submitted photo

Lavin formed a connection with �� even as a high school student in Richfield, Minnesota, when he reached out to Professor Emeritus Chris Schoonover, then the director of the golf enterprise management program, for a career research paper. Schoonover referred him to 2009 �� alum Adam Chandler, then head golf pro at TPC Twin Cities. This connection led to both internships.

During the summer after his freshman year at ��, Lavin helped run TPC Twin Cities’ junior golf programs, helped with youth lessons and assisted with tournaments. “My first-year internship was probably the best summer of my life,” Lavin said. “It really made me fall in love with the golf industry. It really opened my eyes to all the possibilities that could be.”

The following summer he gained responsibilities, especially during the 3M Open, when Lavin helped build and operate the fan shop that catered to tournament spectators. In between his retail duties, Lavin got to mingle with top players in the clubhouse. And on the Monday before the main tournament started, Lavin was even called in to caddy for an up-and-coming pro during a one-day pro-am competition.

In addition to rubbing shoulders with pro golfers, Lavin enjoyed being able to meet some of the top merchandisers with the PGA Tour, giving him insight into the retail portion of the golf industry.

And while Lavin won’t graduate for more than a year, �� connections have already contributed to a career path in the sport he loves. �� alum Chandler, his former boss at TPC Twin Cities, is now head pro at Edina Country Club, and he has offered Lavin an internship at the course this year and the opportunity to become an assistant pro the following year.

“So I have a job lined up once I graduate, which is pretty exciting and at a very good facility with a boss that I absolutely love,” Lavin said. “And I can confidently say that was mostly due to Stout ��. networking.”

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Students get professional experience working with sports professionals Carson Leuzinger in front of Yankees sign

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Hero Caption: The New York Yankees play the Tamp Bay Rays at Steinbrenner Field in Tampa, Florida. / Submitted photo

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U.S. Women ��. Open golf tournament swings for success with help of �� talent

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

U.S. Women ��. Open golf tournament swings for success with help of �� talent giffeyt July 2, 2025

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

Tom Giffey

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Alumni, students work behind the scenes at world-class Erin Hills Erin Hills staff members with �� connections

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Hero Caption: Swedish golfer Maja Stark held the U.S. Women's Open Trophy after winning the tournament at Erin Hills in June. / Photo courtesy Erin Hills

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Starred review: �� executive hospitality programs recognized with No. 9 world ranking

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

Starred review: �� executive hospitality programs recognized with No. 9 world rankinggoersab November 6, 2024

With three undergraduate programs, university ��. expertise in the field recognized by CEOWorld magazine

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

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

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

In a class of its own: �� offers Service Excellence course in new collaboration with Forbes Travel Guide

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

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

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

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

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

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

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

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

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

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

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

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

Examples of �� . industry-focused and innovative approaches to hospitality management education include:

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

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

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

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

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

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

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

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

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

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

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May 4, 2026

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Institute of Real Estate Management club members take third at CORE Case Competition

March 10, 2026

Career-connected learning: SkillsUSA brings nearly 400 middle, high school students to ��

Engineering, technical, design competitions prepare young people for future careers

February 25, 2026

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

polingj — Fri, 11 Oct 2024 15:06:58 +0000

Fit to a tee: New Pat Kell Golf Center perfect match for Blue Devil teams, golf management majorspolingj October 11, 2024

Gift that created facility with state-of-the-art simulators, indoor putting and chipping green honors longtime golfer, family

Women ��. and men ��. golf team members and students majoring in golf enterprise management have a new, high-tech practice and learning hub at �� — the indoor Pat Kell Golf Center.

The center, in the Recreation Complex, has two state-of-the-art monitors that provide instant swing and ball data paired with two golf course simulators for year-round practice. In an adjoining room is a putting green, about 35 feet by 12 feet, and chipping area with artificial turf.

Recently, members of the Kell family joined Mike Kell to dedicate the center, built in two former racquetball courts. Mike ��. gift in honor of his wife, Pat Kell, who died in 2021, made it possible.

Mike Kell ��. gift in honor of his wife led to the creation of the Pat Kell Golf Center. / ��

Pat Kell joins her dad for a golf outing in 1958 in Madison, where she grew up. / Contributed photo

“She would be thrilled, tickled pink about this whole complex,” Mike Kell said.

The idea grew out of Pat ��. lifelong love for golf and the multiple benefits that could be realized at ��. Along with players receiving instant swing feedback — such as ball speed, spin rate, distance — they can practice indoors during winter months and play simulated rounds of golf on holes projected onto a giant screen, a version of the game that has grown in popularity across the country as technology has advanced.

GEM majors, trained to take on management positions at top golf facilities, can use the center as a lab to learn about swing instruction, club fitting, event management and more.

In addition, the center will be available to the general student body, faculty, staff and the community to reserve.

“There are a lot of things we can do that we couldn’t do before,” said Andrew Delong, men ��. team coach and GEM program director.

A member of the �� men ��. golf team uses one of the two golf simulators at the center. / ��

He noted that Blue Devil golfers by the nature of their sport didn’t have a locker room — until now. “It ��. such a great opportunity for our kids to experience the highest level of technology.”

The facility includes player lockers and a social area with a TV and couch.

Men ��. golf team member Andrew Bauer was on hand for the dedication and was practicing his chipping and putting with other men ��. and women ��. team members. “This will allow us to improve our games and gain an edge. It looks like a Division I facility,” Bauer said after personally thanking Mike Kell.

Bauer is a sophomore from Chippewa Falls majoring in business administration.

Members of the �� women ��. golf team practice on the putting green. / ��

The women ��. team recently took second place in the conference tournament, led by first-year player Julia Imai, who won the individual title by seven shots. Imai, from Brookline, Mass., is majoring in food science and technology.

Blue Devil Coach Sophia Connett, who also attend the Kell Center dedication, was named WIAC coach of the year.

Athletics Director Duey Naatz called the center a “top tier” facility and told Kell family members at the dedication that the university was “thrilled you chose to honor Pat in this way.”

Mike Kell is the son of Paul Kell, who founded Kell Container in Chippewa Falls. In 2004, Kell Container was purchased by Great Northern Corp. Kell Container and GNC have a long history of collaborating with �� and its academic programs.

Mike Kell tries a putt at the center in the Recreation Complex. / ��

Multiple Kell family members are alumni, including most recently Charlie Pierce, a 2023 graduate and grandson of Mike and Pat. Charlie graduated in packaging and works for GNC.

“The Kell family appreciates �� and always will,” Mike Kell said. “Stout made this happen.”

The gift was coordinated through the �� Foundation and Alumni Association.

The Pat Kell Golf Center is the first of many expected changes at the Recreation Complex, where a renovation supported by students is �� . next major capital project awaiting state approval.

###

Women ��. and men ��. golf team members and students majoring in golf enterprise management have a new, high-tech playing and learning hub at ��. Kell Center simulator

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Golf management alum Aaron Saari prepared for busy week at U.S. Senior Open

polingj — Mon, 26 Jun 2023 16:39:29 +0000

Golf management alum Aaron Saari prepared for busy week at U.S. Senior Openpolingj June 26, 2023

PGA professional enjoying his career and seeing his workplace, SentryWorld, in national golf spotlight

When he was a junior at Pulaski (Wis.) High School, Aaron Saari knew that he wanted a career in the golf industry. It ��. why he went to �� for the golf enterprise management program.

Five years after earning his bachelor ��. degree, Saari is the first assistant professional at one of Wisconsin ��. most prestigious courses, SentryWorld in Stevens Point. He helps manage day-to-day operations of the national top 50 public facility, gives lessons and is a certified club-fitter. “I love what I do. I wouldn’t do anything differently,” he said.

The week of June 26 to July 2, Saari will be doing something different — but gladly. SentryWorld is hosting the U.S. Senior Open. The televised event, which features the world ��. best male golfers 50 and older, will bring national attention to the course and Wisconsin.

Assistant Pro Aaron Saari stands on the 18th green at SentryWorld. The grandstands will be filled this week for the U.S. Senior Open. / Contributed photo

“I don’t know if I’ll even sleep this week,” said Saari, only half in jest because he’ll be in charge of the main merchandise tent that tens of thousands of fans will visit during practice rounds early in the week and four tournament rounds beginning Thursday, June 29.

He has worked for about four months to help order inventory for hundreds of logo-emblazoned products, set up the point-of-sale system and coordinate third party vendors. During tournament week, he’ll manage more than 100 volunteers working at the tent and be in charge of managing inventory.

The 43rd annual event is run by the United States Golf Association, which has had a full-time staff member on site for two years, but SentryWorld — owned by Sentry Insurance with its headquarters next door — supports tournament operations along with about 2,000 volunteers.

Having a chance to be part of a national tournament is a perk of working at a course like SentryWorld. The event will feature well-known pros such as Steve Stricker of Wisconsin, major champions Davis Love III, Ernie Els and many others from around the U.S. and world,

Saari overlooks the 18th tee and fairway, with the 17th hole at right, at SentryWorld in Stevens Point. / ��

Yet, being part of the golf industry at the most prestigious levels is what Saari expected all along from his �� degree. Graduates of the program work in management at other top facilities around the state and country in a variety of capacities.

Saari happened to be most interested in a career track of becoming a PGA — Professional Golfers Association of America — golf pro. “It fit all my skillsets,” he said, and he began pursuing that career track while still in college by passing his PGA playing test.

He fell in love with the profession while working in high school at Oneida Golf and Country Club in Green Bay, including meeting some famous Packers. After college, he began his career at the Milwaukee Country Club, another top national course, then the Wausau Country Club before moving to SentryWorld in 2020. He has become a Class A PGA professional, the organization ��. highest certification.

“I love the operations side of things. It just fits. I don’t like to do the same thing every day,” Saari said.

Saari works from the SentryWorld pro shop, which features a mural of the course ��. Flower Hole, in the background. His duties include helping manage operations of the course. / ��

He appreciates how �� . GEM program and the university ��. world-ranked hospitality program intertwine some courses to give graduates a broad perspective of the industry. SentryWorld has a restaurant and features the Inn at SentryWorld, a 64-room boutique hotel.

Golf, after all, is a service and hospitality industry. “So much of what we do here isn’t strictly about golf,” Saari said.

For example, he oversees outside staff and caddies, those who often are the first and last people at the course to interact with golfers. SentryWorld, welcoming golfers from around the globe, has gone to an all-inclusive fee of $300, which includes the practice facilities, 18 holes, and food and beverages for the round.

The course was closed all spring leading up to tournament week. After the tournament, tee times have been in high demand the rest of the season, Saari said.

B.S. Golf Enterprise Management

Our B.S. Golf Enterprise Management program offers professional experience managing events, retail sales and services, turf operations, and marketing.

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Saari particularly enjoys working one on one with golfers, giving lessons and club fitting. He is a certified club-fitter for the Callaway and TaylorMade brands. He loves seeing a golfer improve their game after getting fit for the right size and type of clubs, based on analysis from a high-tech indoor golf simulator.

“We can change their shaft, club loft and lie and other equipment to help optimize distance, accuracy, spin and control of their shots,” Saari said. “I love to see how well they play and see their reaction when they come back in after a club fitting.”

SentryWorld has been one of Wisconsin ��. premier courses since 1982, when the grand opening featured an exhibition with legendary Arnold Palmer. Many holes are defined by ponds, wetlands and streams, and No. 16 is the Flower Hole, which is surrounded by 30,000 flowering plants.

GEM and golf in Wisconsin

Golf boosts Wisconsin ��. economy by $2.4 billion a year. The state golf industry is projected to need 11% more workers in the next five years and nearly 17% more over the next decade.

The golf enterprise management program is designed to meet that demand with graduates ready to step into management positions across the industry. The program is based in �� . Heritage Hall, which is on track for a major renovation.

Hospitality professors to present research on what makes a great golf experience

Two professors from �� . School of Hospitality Leadership will present golf research nationally Nov. 17 and Nov. 19.

GEM is the only program of its kind in the UW System. It ��. endorsed by the National Golf Course Owners Association and works with the Golf Course Owners of Wisconsin.

“The GEM degree fills the missing void in the golf industry, where we first and foremost understand and manage the business side of the golf course,” said Professor Kris Schoonover, GEM director.

“The program is a leader in advancing the game because we understand that it ��. changing and why, and we produce quality, smart professionals to lead change,” added Schoonover, who also is director of operations at Erin Hills, which hosted the 2017 men ��. U.S. Open and will host the 2025 U.S. Women ��. Open.

Schoonover plans to attend the U.S. Senior Open.

The employment rate of recent program graduates was 100%, according to the university ��. 2022 First Destination report. Across all majors, �� . employment and continuing education rate for graduates was 99.4%, best in the UW System.

###

When he was a junior at Pulaski (Wis.) High School, Aaron Saari knew that he wanted a career in the golf industry. It ��. why he went to ��. Saari 3

University Marketing

On the upswing: Growing state golf industry reinforces need for GEM program graduates

Wisconsin has long been known for its great cheese, cranberries, beer and sausage, but it has become a destination for something else: Great golf.

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

goersab — Wed, 31 May 2023 13:40:09 +0000

�� students learn ‘the sky is the limit’ in new Forbes-based luxury management coursegoersab May 31, 2023

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

Abbey Goers

�� students interested in hospitality and service excellence had hands-on experiences in luxury this spring semester.

The new Service Excellence course, offered through �� . School of Management, showcased what it takes to deliver five-star service.

“Service excellence is making sure everything exceeds the expectations of guests,” said Professor Eric Brey, who leads the course, supported by Forbes Travel Guide (FTG), which provided core service excellence content.

FTG is known for its independent annual ratings of luxury hotels, restaurants and spas in more than 74 countries. �� is the first university in the world with this FTG collaboration.

In a class of its own: �� offers Service Excellence course in new collaboration with Forbes Travel Guide

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

The elective course is a general business offering, open to students in any major, including hotel, restaurant and tourism management, business administration, golf enterprise management and entrepreneurship programs.

HRTM majors Alejandro Calixto Martinez, Riley Michaud, Sam Micoley and Sam Spoden were some of the first to enroll in the course.

With an emphasis in luxury management, Michaud, of Menomonie, believes the course further enriched her understanding of luxury management.

“The most fulfilling aspect of this course is the hope that it will evolve into a program that equips the upcoming generation of hospitality professionals with the skills to provide top-notch hospitality, regardless of their position or company,” she said. “I have set my scope to continue to venture into the luxury industry and grow my professional and personal skillset within the highest levels of hospitality.”

Students in the Service Excellence course enjoying their stay at Destination Kohler / Eric Brey

With luxury, ‘the sky is the limit’

Students had the opportunity to stay overnight at Destination Kohler, a Wisconsin luxury resort in Kohler. They enjoyed food and drinks, used the golf simulators and participated in Kohler ��. wellness programs, with a choice of Yoga on the Lake, Bold Cycle or Sports Core and access to the pool and hot tubs. They also met with management and employees to learn about the company and how it executes luxury on a daily basis.

Destination Kohler / Eric Brey

“This was a chance for us to take a step back from learning about luxury and instead experience it ourselves,” said Micoley, of Greenville. “As a polytechnic university, this is a brilliant example of hands-on learning in the realm of hospitality and luxury.”

It was Martinez ��. first time in a luxury hotel. “It was an extraordinary experience. After asking employees about the work environment, it was noticeable how much they loved their job. They explained how much the company takes care of them and it shows,” he said.

“Growing up, I came from a background where my family could only afford economic hotel lodging. Very few times was I exposed to fine dining,” added Martinez, a first-generation student from Reedsburg. “Experiencing this class was beneficial in establishing a foundation in what luxury means – it means discovering the next best thing. And with that, the sky is the limit. Taking these ideals going forward will allow me to create new ways to improve customer service.”

Building connections to interact on a higher level

Through FTG ��. Leading Through Luxury video guides, students learned the elements of an effective service culture, as well as the foundations in food and beverage, spa settings, front office and housekeeping.

Students participated in activities to practice Forbes’ principles. They also met with guest speakers, including Robert Sereci, general manager of Medinah Country Club in Chicago; and �� alum Pete Hayda, managing director of sales and marketing at the Little Nell Hotel in Aspen, Colo., who shared about their backgrounds and personal work experiences.

“It was an eye-opener that most of the speakers were Stout alum. It showed us that even though we are a small school, we still can accomplish big dreams,” said Spoden, of St. Paul. “My favorite learning moment was realizing that hospitality will always be a big part of my life.”

A dining hall and cafe at Destination Kohler / Eric Brey

Micoley ��. favorite learning moment was going through the Little Nell ��. Forbes evaluation. “There were many standards within that audit that I would never have considered, and it has made me more aware of my actions and communication styles for the future,” she said.

She and Martinez also enjoyed participating in a service energizer, which taught them the importance of daily service excellence practice, including how to approach different scenarios such as requests or complaints, listening to understand and owning resolutions.

“At the beginning of the course, I thought that luxury was only for the rich,” Spoden said. “Now, I know it is more than that. It is knowing the guest ��. name when they walk in the door or knowing special insights about the guest to assure the employee is engaging throughout the stay. Most importantly, it is building a connection and maintaining it during the stay. Going above and beyond, the connection is what makes luxury, luxury.”

Micoley agreed, adding, “The course gave us the opportunity to learn about an entirely different side of hospitality. The lessons we learned are also applicable outside of luxury and honestly changed the way I will communicate with others in the future. I feel that I have a better understanding of how to interact with others on a higher professional level.”

Students at the golf simulators at Destination Kohler / Eric Brey

Micoley believes “�� . hospitality degrees do a phenomenal job of providing students with a well-rounded education of this industry, and the course did a great job preparing us for a career in this field since we now understand the true meaning of luxury and the Forbes expectations.

“No other students in the entire world are provided the information we were taught, so we have instantly made ourselves more employable since we have knowledge that employers are looking for. Even for those not interested in hospitality, the skills we have obtained are applicable everywhere.”

Martinez and Michaud graduated on May 6. Micoley will graduate in December and Spoden next spring.

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Spring 2026 commencement scheduled May 16 for more than 1,000 graduates

Chancellor, Distinguished Alum, students to speak in three ceremonies at Johnson Fieldhouse

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School of Management students propose riverfront hotel model for Milwaukee ��. historic Third Ward

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Career-connected learning: SkillsUSA brings nearly 400 middle, high school students to ��

Engineering, technical, design competitions prepare young people for future careers

February 25, 2026

Hands-on learning in hospitality and service excellence, with off-campus stays, exemplifies polytechnic advantage Destination Kohler, 4

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School of Management

The �� School of Management fosters leadership and management experiences for our students to connect with regional and global partners.

Eric Brey

Professional Experience

Eric T. Brey, Ph.D., is a Professor at the University of Wisconsin-Stout's School of Management, where his work centers on using consumer insights to develop effective organizational strategies. He has been honored as an AT&T Technology Fellow, served as a visiting professor for the Association of National Advertisers, and was recognized as an extraordinary marketing mind by HSMAI. His insights have appeared in international media outlets such as Forbes, BusinessWeek, China Post, USA Today, the New York Post, the Washington Post, and CBS News. He has received numerous scientific awards for research published in leading journals, including Cornell Hospitality Quarterly, the International Journal of Hospitality Management, Tourism Management, and the Annals of Tourism Research. As a scholar and educator passionate about supporting the industry, he has served as an expert legal witness and collaborated with organizations such as the American Resort Development Association, British Virgin Islands Chamber of Commerce, Dalhoff Thomas Design Studio, Destination Marketing Association International, Empresas Bern, Intercontinental Hotels Group, Institute of Real Estate Management, Methodist Hospitals, RVC Outdoor Destinations, the United States Golf Association, the Women ��. Foodservice Forum, and many Distinguished and Platinum Clubs. Eric earned his Ph.D. from Purdue University and advises private clubs, golf facilities, resorts, and residential communities on customer satisfaction and operational strategy.

Teaching Philosophy

I am driven by the belief that hospitality business education should be as dynamic and rewarding as the industry itself. My mission is to bridge the gap between academic theory and industry practice by creating a 'living laboratory' where students engage with real-world challenges. My pedagogy is anchored by four pillars: student-centricity, interactive engagement, technological integration, and data-informed skill development. By shifting from traditional lectures to immersive site visits and industry-led problem-solving, I ensure my students don't just learn about business but experience it firsthand. My goal is to cultivate leaders who are equipped with the analytical tools and practical confidence to drive innovation from their very first day.

Full Name: Dr. Eric Brey, Ph.D.

Job Title: Professor

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Area of Expertise: Hospitality Strategy Data Analytics Marketing Research Customer Insights Service Excellence

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

Department: School of Management Hospitality & Technology Innovation Department

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Degree: Ph.D. Hospitality and Tourism

University: Purdue University

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On the upswing: Growing state golf industry reinforces need for GEM program graduates

polingj — Fri, 06 Jan 2023 20:54:01 +0000

On the upswing: Growing state golf industry reinforces need for GEM program graduatespolingj January 6, 2023

Golf management, impacted by Heritage Hall renovation, helping Wisconsin meet workforce shortages

Wisconsin has long been known for its great cheese, cranberries, beer and sausage, but in the past couple of decades it has become a destination for something else: Great golf.

In 2021, the state had seven of the top 50 public courses, best in the U.S., drawing tourists from around the country and world. More than 600,000 golfers teed up on the state ��. 530 courses, supporting 38,000 jobs and adding $2.4 billion to the state ��. economy.

With golf participation surging since COVID and upcoming national tournaments, such as the 2023 U.S. Senior Open at SentryWorld and 2025 U.S. Women ��. Open at Erin Hills, the state golf industry is projected to need 11% more workers in the next five years and nearly 17% more over the next decade.

Professor Kris Schoonover teaches in a golf enterprise management class. / ��

The golf enterprise management program at �� is designed to meet that demand with graduates ready to step into management positions across the industry.

With ongoing low unemployment, state workforce needs are acute. “We can’t find enough bodies to get into the jobs that are available, and our workforce is not going to grow," said Dennis Winters, chief economist with state Department of Workforce Development, as quoted recently by the Milwaukee Journal Sentinel.

GEM is one of many bachelor ��. and master ��. programs based in �� . Heritage Hall that help fill important workforce needs in the state. The building, nearly 50 years old, is scheduled for major renovation, including classrooms and labs, after receiving priority approval in 2022 from the UW System Board of Regents. The project is ranked No. 1 in the Chippewa Valley and No. 3 for UW System academic buildings.

GEM trains students to take leadership roles at public and private golf facilities and related businesses around the state. The program, the only one of its kind in the UW System, is endorsed by the National Golf Course Owners Association and works with the Golf Course Owners of Wisconsin.

Heritage Hall, when renovated, will look like this from the front. / ��

“The GEM degree fills the missing void in the golf industry, where we first and foremost understand and manage the business side of the golf course,” said Professor Kris Schoonover, GEM director.

GEM alum Geoff Pirkl, next to his wife, Erika, is director of rules and competitions for the Wisconsin State Golf Association. / Contributed photo

Graduates Pirkl, Kraus witness industry impacts

Two GEM alumni who now are industry professionals in Wisconsin, Geoff Pirkl of the Wisconsin State Golf Association and Abigail Kraus of Grand Geneva Resort & Spa, are excited to be part of a vibrant state industry.

“In Wisconsin, we have seen exponential growth in the game. From the association level, our membership numbers and tournament participation have seen a steady increase each year for the past three years and are projected to continue climbing,” said Pirkl.

Pirkl, a Stoughton native who played on the Blue Devils golf team, graduated in 2009. He is director of rules and competitions for the WSGA, in charge of the complex process of scheduling and conducting dozens of tournaments at courses around the state each year.

“I truly believe that the future looks promising for the game. It just depends on what avenue individuals want to get into within golf. The job market is there and should continue to be there in the future,” he added.

GEM alum Abigail Kraus is golf sales manager at the Grand Geneva Resort in Lake Geneva. / Grand Geneva

Kraus, who in addition to her GEM degree earned a hotel, restaurant and tourism management degree, is golf sales manager for the 36-hole Grand Geneva in Lake Geneva, a course that draws about half of its customers from nearby Illinois.

“Our golf courses are close to if not sold out every Friday and Saturday, and our weekdays are full of company and charity golf outings. Golf is the added bonus to tourism,” Kraus said, adding that business boomed during COVID and has remained strong.

Kraus, a Wisconsin native from Cambridge who played for the Blue Devils for four years, previously was tournament director at Grand Geneva. “Now I use my knowledge of golf and hospitality to book the annual 250 golf groups that come and enjoy our 36 holes of golf,” she said.

Pirkl and Kraus are far from the only graduates impacting play around Wisconsin. The GEM program has produced many others, including currently Jacob James, pro shop manager at Christmas Mountain Village; Ryan Glodowski, assistant pro at Sand Valley; Sam Ohnesorge, food and beverage director at Erin Hills; David Bach, assistant pro at Whistling Straits; Robert Leist, associate director of golf and lodging at Erin Hills; Alexa Filipiak, merchandiser at North Shore Country Club; Indiana Thompson, owner of Pine Crest near Dallas in Barron County; and Aaron Saari, first assistant pro at SentryWorld.

Grand Geneva Resort, which features two 18-hole golf courses, is a year-round getaway in Wisconsin. / Grand Geneva

To help train more golf industry professionals, the university provides two additional options: a GEM specialization that ��. popular with hospitality majors and business administration majors; and a transfer agreement with Chippewa Valley Technical College that helps graduates of its landscape, plant and turf management associate degree program complete a bachelor ��. at ��.

GEM program: A golf immersion

GEM graduates fill employment gaps in all aspects of the state golf industry. Students are “immersed” in the game with labs, internships and site visits — using the program ��. strong industry partnerships — while learning about areas such as turf management, food and beverage, facilities and event management, Schoonover said.

“I had an internship every summer of college, and each one prepared me for the industry in a different way,” Kraus said.

A golf simulator on campus is used for the Fitting and Swing Analysis class in the GEM program. / ��

Pirkl knew that he wanted to get into event administration but GEM “also introduced me to other parts of the industry that I come across each day of my job,” he said.

He transferred to �� from another UW System school once he learned about the program. “I can honestly say that I wouldn’t be doing what I am today if I didn’t make the transfer to Stout for the GEM program. Dr. Schoonover was very influential to me. It ��. one of the best decisions I have made in my life.”

Kraus also feels fortunate to have found programs at �� that matched her career interests.

“From the first day in GEM-101 we are introduced to the golf industry from a big-picture point of view, really getting us excited to start diving into the deep stuff,” Kraus said. “I feel that the GEM program provided me with the proper knowledge to jump right into a leadership role within the golf industry upon graduation. All of the required classes have a direct correlation to what I do on a day-to-day basis within the industry.”

###

Wisconsin has long been known for its great cheese, cranberries, beer and sausage, but it has become a destination for something else: Great golf. GEM class

University Marketing

With experience and golf management degree, age no barrier for 23-year-old new course owner

If Indiana “Indy” Thompson was like most new college graduates, he’d be dipping his toes into the “real world” a little at a time.

Hero Caption: �� golf enterprise management students learn about course management issues from Professor Kris Schoonover.

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Golf management alum, students adding Ryder Cup to their resumes

polingj — Wed, 22 Sep 2021 16:01:43 +0000

Golf management alum, students adding Ryder Cup to their resumespolingj September 22, 2021

Assistant pro, interns are helping prepare, run Wisconsin ��. Whistling Straits for international event

When the biennial Ryder Cup — one of the sporting world ��. biggest spectacles — begins this week in Wisconsin, University of Wisconsin-Stout and its golf management program will be well represented.

An alumnus who is an assistant pro at host course Whistling Straits and two students who are on co-ops will help support the international event on the shoreline of Lake Michigan, near Sheboygan.

A team of the best professional golfers from Europe will take on a United States team in match play competition Friday through Sunday, Sept. 24-26, with the winning team securing bragging rights and the coveted trophy for two years.

“It ��. going to be amazing,” said Whistling Straits second Assistant Pro David Bach, a December 2017 �� graduate from the golf enterprise management program. “The entire golf world will have their eyes on us. We’re all set and ready to go.”

Also working at the Ryder Cup will be current golf management students Parker Griffin, of Amery, and Adam Lazaroff, of Minocqua.

From �� to ‘one of world ��. top facilities’

Bach, a native of Brown Deer north of Milwaukee, began working at Whistling Straits in 2018, less than a year after graduating. His regular duties comprise overseeing outside operations and as a lead instructor with the Kohler Golf Academy youth program.

For the Ryder Cup, he will be chair of evacuations, making sure players get safely and quickly off the course when their matches end and in the case of a weather or other emergency.

David Bach, a 2017 �� golf management graduate, is an assistant pro at Whistling Straits, host of the Ryder Cup. He is standing on the first tee. / Photo courtesy of David Bach

The course has been divided into four zones, from which players will be driven back to the clubhouse in a BMW, a main sponsor. Bach will oversee 86 volunteers. “There ��. a lot of thought that goes into making sure the event runs smoothly,” he said.

Meetings continued a year ago after the event was postponed because of COVID-19. In the past weeks it ��. been all hands on deck to prepare for the competition, 40,000 fans a day, several thousand more volunteers, vendors and officials and the worldwide broadcast.

The grandstands, including a first-tee U-shaped stadium, merchandise tent, concession stands, sponsor tents and more will be the largest on-course construction in the history of golf. “It ��. pretty cool to see,” Bach said.

His familiarity with Whistling Straits goes back to his days at ��, when he interned at the course in 2015 during another of golf ��. major events, the PGA Championship. The PGA — Professional Golfers Association — also runs the Ryder Cup.

His experience in �� . Cooperative Education and Internship Program gave him an advantage when he applied for a full-time job after graduating.

“I feel like I’m in a good spot early on in my career at one of the world ��. top facilities,” Bach said. “I fell in love with everything �� . GEM program had to offer. I had so many great opportunities and saw a lot of avenues of what golf has to offer.”

Bach also had a �� co-op in 2014 at Erin Hills, the course west of Milwaukee that held the 2017 men ��. U.S. Open. In addition, as a junior and senior at �� he worked as a professional at the Wild Ridge and Mill Run courses in Eau Claire.

Along with his career as a PGA professional and recently passing his Class A pro certification, he is a top player, being named player of the year this year for the second time in three years among Wisconsin assistant pros.

Furthermore, his brother Jason, a senior, has followed in his footsteps and is a GEM major at ��. Jason also has worked at Whistling Straits, although not during the Ryder Cup, and recently interned with Titleist, a top golf manufacturer.

High-level student experience

Griffin and Lazaroff are on similar educational and career paths as Bach.

Griffin, a junior, is on a co-op with the PGA of America while Lazaroff, a sophomore, is on a co-op with Kohler. The Wisconsin manufacturer owns Whistling Straits, the adjacent Irish Course and two nearby Blackwolf Run courses.

Parker Griffin, a �� golf enterprise management major, is on a co-op with the PGA of America for the Ryder Cup golf matches at Whistling Straits. / Photo courtesy of Parker Griffin

He has been working seven days a week, nine hours a day and expects to work 12 to 14 hours a day this week.

“It ��. amazing how much has gotten done. I have learned all sorts of things, but the main thing is how to essentially put together a shop for a major event. Seeing all the work that must be put in is ridiculous,” he said.

He learned about the opportunity through ��, which previously has had PGA and Ryder Cup interns. He also has worked as an assistant pro and is thankful for this opportunity to help him decide what aspect of the industry he’d like to pursue upon graduation.

“It has been exciting realizing I am at the Ryder Cup. The chance to work at it is truly something awesome,” Griffin said.

Professor Kris Schoonover, golf management program director, is pleased to see more students take advantage of the high level opportunities.

“Wisconsin is the mecca of golf in the U.S. once again. Our students are located within miles of some of the world's best golf courses and events in the country. They have and are creating career paths not just in golf operations at green grass golf facilities, like Kohler, but also are learning about golf administration of a large-scale sporting event like the Ryder Cup,” Schoonover said.

“In addition, they are networking and experiencing the agencies, individuals and businesses involved in hosting the Ryder Cup. What a fantastic opportunity for hands-on learning through our internships, leading to permanent positions in the golf industry.”

The golf management program is part of �� . School of Hospitality Leadership, which is ranked among the best in the world.

###

When the biennial Ryder Cup begins this week in Wisconsin, �� and its golf management program will be well represented. Parker Griffin

University Marketing

With experience and golf management degree, age no barrier for 23-year-old new course owner

If Indiana “Indy” Thompson was like most new college graduates, he’d be dipping his toes into the “real world” a little at a time.

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With experience and golf management degree, age no barrier for 23-year-old new course owner

polingj — Fri, 04 Jun 2021 19:52:33 +0000

With experience and golf management degree, age no barrier for 23-year-old new course ownerpolingj June 4, 2021

Thompson had GM job while still at �� but opts for new challenge

This story originally appeared on the website Wisconsin.Golf

If Indiana “Indy” Thompson was like most new college graduates, he’d be dipping his toes into the “real world” a little at a time — adapting to 40-hour work weeks and enjoying the freedoms of young adulthood. Maybe playing in a golf league.

But at 23 years old he has chosen a route that ��. closer to swashbuckling movie character Indiana Jones — ignoring the warning signs and jumping into the fire with both feet. In March, Thompson bought a golf course, nine-hole Pine Crest outside of Dallas, pop. 400, about 50 miles north of Eau Claire.

After growing up in nearby Chetek, where he played high school golf, and graduating from the golf enterprise management program at ��, the bold venture is part homecoming, part “pinch me, am I dreaming?”

Thompson has taken on a job most Gen Z’ers either wouldn’t have the confidence or guts or work ethic to consider. There ��. fertilizer to order, grass to mow, pins to cut, events to organize, marketing, payroll, maintenance and so much more with a staff of 15 people.

Indy Thompson, 23, is the new owner of Pine Crest Golf Course near Dallas, in southern Barron County about 50 miles north of Eau Claire. / Wisconsin.Golf photo

On a recent Friday afternoon, the parking lot was full and the knotty pine bar with fireplace and pool table was buzzing for AARP League as Thompson took a break from mowing fairways; he will be the superintendent for the foreseeable future.

“It ��. definitely been a learning experience. On a day like today, it does seem overwhelming. Your days get really busy, but it ��. been very rewarding,” he said.

Jeff Schwister, executive director of the Golf Course Owners of Wisconsin, isn’t aware of another course owner in the state as young as Thompson, although neither GCOW nor the National Golf Course Owners Association tracks that statistic. “That ��. amazing. It ��. great to hear,” Schwister said. “’I’m sure he’ll be wearing a lot of hats.”

Kris Schoonover, one of Thompson ��. professors at ��, said he is “a driven young professional, just what the golf industry needs during record-setting rounds and participation. How amazing is this as a young professional? We are so proud of him.”

The increase in rounds played across the state in 2020, up between 10% to 30% Schwister said, may have helped convince Thompson it was a good time to get into the business, but Thompson has been on a career track since fourth grade, when he got hooked on golf thanks to a teacher who introduced him to the game.

High school standout to Big Fish GM

He worked for six years at Sioux Creek, another course near Chetek, as he became a four-time Heart O’North all-conference and all-state player at Chetek-Weyerhaeuser High School. He also played two years at ��.

Then, in fall 2018, his senior year at ��, he was named general manager at Big Fish, the Pete Dye-designed course east of Hayward. He had been interning there since the previous March when the GM position opened. It was a big job for a 21-year-old.

“Moving up there where they have food and beverage and big tournaments, where we were putting through 150 golfers with a shotgun start, was a huge wakeup call for me. I learned the basics of what a golf course should be,” Thompson said of Big Fish, where he managed a staff of 35 and reported to a board from the Lac Courte Oreilles Tribe, which took over the course.

Golfers approach a green at Pine Crest, which was purchased this year by alum Indy Thompson. / Wisconsin.Golf photo

His decade of intense golf education came full circle in 2020 when he heard that Pine Crest owners Chad and Karla Knutson were selling. It wasn’t a course he had played much growing up, but it was established with a steady business flow. The price wasn’t insurmountable thanks to a regional business fund, some creative financing and selling a few lifetime memberships. He hadn’t saved enough for the standard 10% down payment — but who would at 23?

Plus, entrepreneurship was in his blood. His dad, Mark, is an independent musician. His mom, Janet, is a longtime Chetek beauty salon owner. One grandfather was a farmer, and the other owned a meat market in Chetek. “Business ownership kind of runs in the family. I always wanted to be a farmer. This is kind of the closest thing to it without being a farmer,” Thompson said.

With rolling farmland surrounding Pine Crest, Thompson is right at home. At Big Fish, the crowd was vacationers and lake home owners. At Pine Crest, it ��. residents from Dallas and nearby Prairie Farm, Ridgeland, Barron, Wheeler and Colfax, who want a quick, laid-back nine, a beer and a $7 shrimp or burger basket.

“There are a lot more Ram 1500 pickups than Cadillac Escalades in this parking lot. It ��. definitely more down to earth and home style for me. I know a lot of people, and my parents know a lot of people from the area,” he said.

His parents are pitching in around the property to help him get started.

Third owner of course built on a farm

Pine Crest, par 36, 2,950 yards is on about 72 acres. It started in the 1970s as a homespun, three-hole family playground for Doris and Dale Severson on their farm, including a challenging par-3 with an old tree guarding the green. Their son, Mike, helped run and expand it to nine holes.

It was sold in 2010 to Chad and Karla Knutson. After Thompson finalized the purchase from the Knutsons, he drove out to the course. “I thought, ‘Wow, this place is actually mine.”

When he looked around, he saw lots of work and potential.

“A big thing now in the golf industry is the ability to go out and play nine. Time is the biggest constraint for golfers. These nine-hole courses, I think, are going to prosper. They cost less to play and take less time to play,” he said.

“It ��. a nice course. There are some open holes and some woodsy holes,” he said, adding that he doesn’t plan major changes but wants to improve the overall condition and hole-to-hole consistency, especially with green speed.

He ��. enjoyed getting outdoors instead of being in a clubhouse with a tee sheet all day. “The outside work has been fun,” he said.

�� . golf enterprise management program prepares students for all aspects of golf operations. Thompson is realizing the value in courses he took for turf management, golf marketing, hospitality and business, for example.

Kris Schoonover, �� golf management professor / ��

Along with the golf enterprise major, he earned a minor in business administration from ��. He likes how the golf and business courses dovetailed because golf, after all, is a business.

“I don’t know if I could have bought the course without the bar and restaurant. You need something to get you through the offseason and pay the bills,” Thompson said.

Schoonover, who is assistant competition director at Erin Hills as well as an assistant professor at ��, isn’t surprised by Thompson ��. early career success.

“He has been a success through his academics work, his professional approach as a director of golf, and he understands how to manage staff and the financials. Indy will take his business acumen as an owner and operator of his golf course and create an enjoyable venue to gather with friends and family for the love of the game,” she said.

Pine Crest has four leagues, and Thompson hopes to see memberships rise about 25% this year. “There ��. a lot going on here. It ��. a busy little course, but it ��. not too busy so you can’t get out and play a round.”

If only, at 23, with 12-hour days, he could find the time to play.

###

If Indiana “Indy” Thompson was like most new college graduates, he’d be dipping his toes into the “real world” a little at a time. Indy Thompson

University Marketing

John Sobota

I've had the honor of teaching at �� since 2015 in the areas of Golf, Hospitality, and Real Estate! I strive to put my students first in the classroom. Using real-world applications so students can apply what they learn in the class into future success as a professional. I've been a licensed real estate broker since 1993, President of a family-owned real estate company, AUM $3,000,000, Chair of the Board of Review-City of Menomonie, Chair of the Community Revitalization Loan Committee-City of Menomonie, Historic Review Committee Member-Downtown Menomonie and Real Estate Sales volume over $50,000,000. Regularly attend IREM & NAA National Conventions with student club members. I also mix different teaching methods to match the diverse ways people learn. "Carpe Diem" is a class mantra that I use. And I want every student to understand to "not be afraid to fail". Failing is how we learn. If you're not failing, you're not even trying! This concept goes far beyond just a grade in a class but is the cornerstone of success! #welivehospitality #stoutproud

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Full Name: John Sobota

Job Title: Senior Lecturer / Program Director

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Area of Expertise: Real Estate-Residential Real Estate-Commercial Sales and Leasing Property Management

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

Department: Hospitality & Technology Innovation Department

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Degree: M.S. Education

University: University of Wisconsin-Stout

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