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

goersab — Wed, 25 Feb 2026 15:00:00 +0000

Career-connected learning: SkillsUSA brings nearly 400 middle, high school students to ��goersab February 25, 2026

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

Nearly 400 students from 41 middle schools and high schools across the state will put their engineering, technical and design knowledge to the test at the SkillsUSA Regional Competition at ��, Thursday, Feb. 26, and Friday, Feb. 27.

Students will compete in more than 35 events hosted by Continuing Education and Conferences. Using industry-standard machinery, devices and software across campus labs, competitors’ hands-on experiences help prepare them for their future careers – a goal at the core of Wisconsin ��. ��.

�� students will also build their leadership skills as they help coordinate judging and develop many of the challenges, such as the Team Engineering Challenge. Technical events include 3D printing, additive manufacturing, automotive service technology, carpentry, CO2 dragster, electronics technology, entrepreneurship, mechatronics, medical terminology, precision machining technology, robotics, photography and video production, welding and more.

Events are coordinated and judged by �� faculty, staff and students, SkillsUSA advisors, technology educators and alumni.

Media are welcome to cover the competition. Contact Youth Program Manager Tiffany Hoage at hoaget@uwstout.edu for a full schedule and location of events.

The competition will also host a Future-Ready Workforce Summit from 11 a.m. to 12:30 p.m. on Feb. 26. Area business leaders, human resource directors, and recruiters from across Wisconsin will participate with SkillsUSA Wisconsin team members to discuss the challenges of finding and recruiting skilled employees and how SkillsUSA Wisconsin can partner with organizations and school districts to provide a pipeline of skilled and qualified future workers.

Career-connected learning in action

Career and technical student organizations (CTSOs), like SkillsUSA, are what ��. working in education, said SkillsUSA Wisconsin State Director Jake Mihm, technology and engineering consultant with the Wisconsin Department of Public Instruction.

“When we think about career-connected learning and developing the whole child to be college and career ready, CTSOs are the perfect fit to round out a student ��. professional endeavors. Thank you to �� for hosting this event for more than 40 years,” he said.

Mihm, a 1998 �� education in technology and engineering alum, hopes the competition helps students:

Gain a sense of purpose and connectedness to what they are learning in their technology and engineering courses.
Gain a sense that there is more to learn outside of high school and that there is a wonderful variety of opportunities for them beyond secondary education.
Have a positive experience on a Universities of Wisconsin campus.
Get comfortable with being uncomfortable.

Students build leadership skills

Many student volunteers are members of student organizations, such as the Student Construction Association and the Technology and Engineering Education Collegiate Association, which provides leadership opportunities for future educators.

Students Jessica Heckenkamp and Lilly Douty are leading two volunteer efforts this year. Heckenkamp, a double major in manufacturing engineering and mechanical engineering, is the logistics lead for the Team Engineering Challenge, working with engineering technology Program Director Abhi Ghosh. Douty, a hotel, restaurant and tourism management major, is a SkillsUSA Wisconsin alum and has been helping to plan the regional competition.

“I hope the competitors take away from the challenge are the benefits of being able to solve a problem promptly, the value of teamwork, and gracious professionalism, which is the ability to be competitive whilst being a good sport,” Heckenkamp said. “The biggest benefits I see from young students getting to work within Stout are exposure to the college work environment and the confidence that they will get from knowing they can continue their learning and expand their skills up to the college level.”

For Douty, an events management minor, it ��. been a nostalgic experience planning the event. “It has reconnected me with my old SkillsUSA advisor and brought back many other sweet memories. It ��. been great to apply my HRTM skills I’ve learned in class to this event coordinator position. I plan to pursue a career in event management after college, so both HRTM and this campus position are equipping me for the future,” she said.

As a SkillsUSA alum, Douty ��. biggest takeaway from participating in the competition was the connections she made. “I connected with like-minded students from all over Wisconsin, many of whom are still close friends,” she said. “Beyond the friendships, I developed valuable skills such as public speaking, leadership and project management. Competing and collaborating pushed me outside of my comfort zone and helped me gain confidence in my abilities, both personally and professionally.”

The annual SkillsUSA State Competition will be held April 7-8, in Madison. �� faculty and students will be running the Team Engineering Challenge at the state competition.

SkillsUSA is a nationwide organization that provides educational programs, events, and competitions focused on career and technical education. Founded in 1973, Wisconsin SkillsUSA has 166 high school and middle school chapters. Its talent pipeline covers more than 110 trades, technical, and skilled service occupations, mostly related to science, technology, engineering and mathematics.

��'s College of Science, Technology, Engineering, Mathematics & Management offers 26 undergraduate and 11 Graduate Studies degree programs, eight academic departments, the School of Management and the Robert F. Cervenka School of Engineering.

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Engineering, technical, design competitions prepare young people for future careers SkillsUSA Regional Competition

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College of Science, Technology, Engineering, Mathematics & Management

Excitement, accomplishment and potential are three words that probably best describe what you will experience here.

Tiffany Hoage

As the Youth Program Manager at the University of Wisconsin-Stout, Wisconsin ��. ��, I design and lead initiatives that help young learners discover their strengths, spark curiosity, and see themselves as innovators and problem-solvers.

Through programs such as STEAM summer camps, FIRST (For Inspiration and Recognition of Science and Technology), SkillsUSA, and Science Olympiad, students explore emerging fields, build technical and transferable skills, and gain confidence in their academic and career pathways.

By collaborating with faculty, student leaders, PK-12 and higher education partners, industry, and youth-serving organizations, I help expand access to high-impact experiences that develop future-ready talent and strengthen communities.

If you are interested in partnering, I welcome the opportunity to connect and explore how we can create meaningful impact together.

Bio Introduction: Youth Program Manager at UW–Stout collaborating with schools, industry, and community partners to advance PK-12 career exploration and workforce readiness.

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Degree: Ph.D. Biomedical Sciences

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Degree: B.S. Applied Science (Laboratory Management)

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Hospitality students apply learning to plan, coordinate STEMM Student Expo, Dec. 11

goersab — Mon, 24 Nov 2025 13:45:00 +0000

Hospitality students apply learning to plan, coordinate STEMM Student Expo, Dec. 11goersab November 24, 2025

Signature event, open to the public, to showcase nearly 100 research projects

Abbey Goers

One of the �� . College of Science, Technology, Engineering, Mathematics and Management ��. biggest events of the year is being planned and executed by hospitality students.

The STEMM Student Expo will showcase more than 250 students’ research in nearly 100 projects across a dozen fields of study. The expo, held from 1 to 3 p.m. on Thursday, Dec. 11, in the Memorial Student Center Great Hall and ballrooms, will welcome more than 200 guests, including faculty, staff, community members and industry professionals. It is open to the public.

The event has been running for more than 12 years, but this is the first year it is being coordinated by university students in Professor Kristal Gerdes’ Hospitality Convention/Meeting Planning class.

The STEMM Student Expo on Dec. 11, will showcase more than 250 students’ research in nearly 100 projects across a dozen fields of study.

“This is the hands-on, minds-on aspect of the polytechnic experience,” said Gerdes, chair of the hospitality and technology innovation department. “The students get to plan and execute the whole event. It ��. an opportunity for them to build their resumes and is a springboard for their careers. With this being the first year we’re taking charge of the expo, it ��. a learning process. But we’re creating a base for future expos, and with the hospitality students’ help, the event will grow.”

U.S.A.R., United Solutions of Automation and Robotics, will have a Stokes Robotics’ SHEP Quadruped Robot on exhibit at the STEMM Student Expo. The lightweight robotic dog highlights the capabilities and possibilities of different quadruped technologies. U.S.A.R is a Wisconsin-based distributor of a variety of automation and robotic solutions.

And don’t forget to “Find the Pineapple.” A hospitality-style scavenger hunt will be held during the expo, inviting guests to look for hidden pineapples – a symbol of welcome – throughout the Great Hall and ballrooms.

Professor Kristal Gerdes’ Hospitality Convention/Meeting Planning class meets with event staff at the Memorial Student Center Great Hall, where the STEMM Student Expo will be held.

Contact the STEMM Student Expo team with any questions: STEMM-Expo@uwstout.edu.

The STEMM Student Expo is one of a number of signature events taking place in early December, including Stout Game Expo on Wednesday, Dec. 10, and the School of Art and Design Senior Show on Friday, Dec. 12.

Creating a better customer experience

Leisure and hospitality is one of the fastest-growing sectors of Wisconsin ��. economy, with more than 32,000 jobs created between 2022 and 2032, according to the Wisconsin Department of Workforce Development. “Within that, events is the fastest growing sector in the hospitality industry,” Gerdes added.

Gerdes’ course is a required, foundational class for hotel, restaurant and tourism management majors. With Forbes luxury management training fused into every hospitality course, students gain skills they can apply anywhere, from five-star resorts to local tourism to university events, sports centers, music festivals, museums and more.

“It ��. all about creating a better customer experience,” said Gerdes, who has more than 10 years of experience in the event industry. “I can help walk the students through the experience. I let them know that it ��. OK for them to stumble, but I’ll never let them fall. They’re gaining these event-planning experiences now, so that they know what will work and what won’t work in event planning in their careers.”

Hospitality Convention/Meeting Planning students learn event planning strategies to coordinate the STEMM Student Expo.

The hospitality students selected event-planning groups to work in, based on their interests, including design and theme of the event, evaluation and reflection, layout and logistics, marketing and promotion, poster management, registration and program coordination. Each group was given a to-do list, planned their approach and adjusted as needed.

In meetings with CSTEMM Executive Assistant Jacob Anderson and staff at the Memorial Student Center, the class discussed various needs for the event, including technology, catering and room layout, all while maintaining a budget for the event.

HRTM juniors Ian Bryant and Brooke Kugel were members of the marketing and promotions group. They were tasked with designing and producing promotional materials aligned with the event theme and university branding; coordinating event-related social media content and details with campus news and digital bulletins; and updating the expo website.

Faculty, staff, community members and industry professionals are invited to talk with students about their research and demonstrations.

“Our job is to sell the event. While we’re highlighting current students showcasing their research at the expo, we’re also trying to attract prospective students – new students – to encourage them to participate in the expo in the future,” said Bryant, of Rochester, Minnesota, who has a business administration minor. In high school, Bryant catered events with Powers Ventures.

Along the lines of attracting new students, Kugel added that “Professor Jay Jones always reminds us to show what hospitality students can do. There are a lot of undeclared majors at ��. Showing those students what we, as hospitality students, are doing is a positive way to bring students into our HRTM program.”

Kugel, of DePere, is also majoring in real estate property management and has an events management minor. She already has several years of experience in event planning. This past summer, she worked at Horseshoe Bay Golf Club in Door County, planning and hosting wine dinners, golf outings, weddings and more. For the past eight summers, she ��. worked on events at Door County Jellystone Park. She also plans events and serves as treasurer and service vice president for Gamma Sigma Sigma, the national service sorority.

�� . College of Science, Technology, Engineering, Mathematics & Management offers 26 undergraduate and 11 Graduate Studies degree programs through eight academic departments, the School of Management and the Robert F. Cervenka School of Engineering.

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Contact the STEMM Student Expo team with any questions: STEMM-Expo@uwstout.edu.

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Co-op Q&A: Madelyn King, Four Seasons, Minneapolis

goersab — Tue, 07 Oct 2025 20:00:00 +0000

Co-op Q&A: Madelyn King, Four Seasons, Minneapolisgoersab October 7, 2025

‘I’m thankful to the REPM program for helping shape my career path and giving me the tools to succeed in this internship and beyond.’

High atop a five-star hotel in Minneapolis, �� real estate property management senior Madelyn King completed her summer cooperative experience as a private residences intern with Four Seasons.

“What I love most about the real estate property management major is that no two days are ever the same. I enjoy the fast-paced environment, but especially the opportunity to build meaningful connections with both residents and coworkers,” said King, who is also majoring in hotel, restaurant and tourism management.

Her internship at Four Seasons, which has 34 private residences at its Minneapolis location and manages residences in 21 countries, provided her with just the luxury residential living management experience she was looking for.

“In luxury residential living, we help to make a house a home through thoughtful touches, caring gestures, world-class amenities, and a team of staff with a profound expertise in property management in the world ��. most sought-after destinations,” King said.

King, of Brownsville, plans to graduate in May 2026 and is excited about the possibility of continuing with Four Seasons or pursuing a role where she can combine hospitality, property management and community-building.

“I’m thankful to ��, my professors, and the REPM program for helping shape my career path and giving me the tools to succeed in this internship and beyond,” she said.

King was one of 20 �� students who received the university ��. 2025 Outstanding Cooperative Education and Internship Program Student of the Year Award. She was awarded for her excellence and achievements in a previous internship with Whistling Straits.

How do you hope to make an impact in your field?

I hope to be a positive moment in someone ��. day, whether by helping solve a problem, offering a warm welcome or simply making someone feel at home.

What were your main roles as an intern with Four Seasons?

A few of my main responsibilities were:

Assisting with resident interaction and guest services
Coordinating housekeeping and engineering tasks
Managing package deliveries, vendor access and concierge requests
Supporting our team with residential operations and governance-related tasks.

What did you enjoy most about your internship?

I’ve really enjoyed diving into the governing documents that guide how the property operates. It might sound boring at first, but it ��. actually super interesting to understand the structure behind luxury residential living.

I read through the entirety of the governing documents and created a summary presentation, which I presented to a few department directors. These documents included CC&R (Covenants, Conditions, and Restrictions), bylaws, declaration and agreements.

I truly feel that without my internship, I would not have been able to understand these documents, as I learn best by gaining hands-on experience.

What was challenging about your internship, and how did you face those challenges?

The most challenging part was handling the occasional resident complaint. Conflict is never easy, but I’ve learned a lot about staying calm, listening actively and working through those moments with professionalism.

While managing resident complaints taught me professionalism with guests, leadership roles challenged me to navigate team dynamics. The biggest conflicts I’ve faced in leadership have been personality clashes within a team. I’ve learned to approach those situations by setting clear expectations, encouraging open communication and finding common ground. This helps create fairness while also allowing different personalities to work together effectively

How will your courses and experiences at Stout help you make an impact in your career?

Stout does an incredible job preparing students for real-world experiences. The coursework is relevant and applicable, and I’ve found myself using what I’ve learned in class almost daily.

One of my favorite classes was Marketing and Leasing Commercial and Residential Properties. Additionally, I found accounting courses to be helpful to gain a better understanding of finance within a business.

Involvement in student organizations like IREM, the Institute of Real Estate Management, has also been a game-changer. It ��. given me the confidence to connect with industry professionals and grow my network.

Career Services’ annual First Destination Report declared that 100% of recent REPM graduates are employed or furthering their education within six months of graduation, and have an average starting salary of $58,000. �� . real estate property management program is one of only a handful of its kind in the U.S.

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‘I’m thankful to the REPM program for helping shape my career path and giving me the tools to succeed in this internship and beyond.’

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‘Stout ��. REPM major is unique and gave me a head start.’

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'My long-term investment into the program at �� reflects my confidence in the curriculum that is being taught to students.'

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‘I’m thankful to the REPM program for helping shape my career path and giving me the tools to succeed in this internship and beyond.’ Madelyn King

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Plantation tourism, memory and the uneasy economics of heritage in the American South

hugginsm — Tue, 05 Aug 2025 14:26:06 +0000

Plantation tourism, memory and the uneasy economics of heritage in the American Southhugginsm August 5, 2025

Professor Betsy Pudliner investigates the nexus of tourism and our painful national history.

Dr. Betsy A. Pudliner, Ph.D.

The American South—and the nation more broadly—continues to wrestle with how to remember its most painful chapters. Tourism is one of the arenas where that struggle is most visible.

This tension came into sharp relief in May 2025, when the largest antebellum mansion in the region – the 19th-century estate at Nottoway Plantation in Louisiana – burned to the ground. While some historians, community members and tourism advocates mourned the loss of a landmark site, many activists and others critical of slavery ��. past celebrated its destruction.

Soon after the fire, Nottoway ��. owner indicated an interest in rebuilding. And within weeks, a new restaurant had opened on a different part of the site. That speed underscores how quickly memory, history and economics can collide – and how tourism sits at the center of that tension.

As a professor who studies tourism, I know that the impulse to monetize history isn’t new. Six months after the First Battle of Manassas in 1861, the site was already developing as a tourist attraction. People have been traveling to historic sites, buying souvenirs and leaving their mark on the landscape for centuries. That tradition continues, and evolves, today.

Wealth, slavery and the battle over memory

Nottoway is one of more than 300 such plantation sites across the country, which together generate billions of dollars in revenue each year. This type of tourism forces communities and visitors alike to ask a difficult question: What parts of the past do Americans preserve, and for whom?

Main building at Nottoway Plantation considered ‘total loss’ following massive fire. / WAFB

Nottoway, completed in 1859, was built by 155 enslaved people. Blending Greek Revival and Italianate styles, it stood as a monument to wealth built on forced labor and racial exploitation. Over the decades, it passed through different owners, survived the Civil War and was eventually restored and converted into a resort and wedding venue. Critics have long argued that this commercial reinvention downplayed the lives and labor of enslaved people, neglecting the site ��. foundations in brutality.

Beyond its symbolism, Nottoway has long been recognized as a cornerstone of Iberville Parish ��. tourism economy. Research shows that sites like Nottoway can anchor regional economies by encouraging longer stays and local spending. These can stimulate nearby businesses through the multiplier effect.

Nottoway ��. sociocultural significance was far more complex – as shown by the celebrations that followed the fire. For many, Nottoway was a site of trauma and erasure. With its white columns and manicured lawns, Nottoway was pervaded by a sense of romanticism that relied on selective memory. For example, as of June 2025, the Nottoway website ��. “History” page made no mention of slavery.

In other words, the fire didn’t just destroy a building. It disrupted a layered ecosystem of economic livelihood, memory and contested meaning.

Tourism and the power of the past

To understand why people visit places like Nottoway, it helps to turn to the four main categories of travel motivation: physical, cultural, interpersonal and status. Plantation venues typically draw cultural tourists seeking heritage, history and architecture.

They also draw those engaged in what scholars call “dark tourism”: traveling to places associated with tragedy and death. While dark tourism may imply voyeurism, many such visits are deeply reflective. These travelers seek to confront hard truths and process collective memory. But if interpretation is selective – focusing on opulence while minimizing suffering – tourism then becomes a force of historical distortion.

Some tourists choose plantations for a sense of romance, others for education, and still others for reckoning. These motivations complicate how such places should be preserved, interpreted or transformed.

Over the past decade, innovative sites like the Whitney Plantation have gained national attention for centering the lives and stories of the enslaved, rather than the architecture or planter families. Opened to the public in 2014, Whitney reframed the traditional plantation tour by prioritizing historical truth over nostalgia – featuring first-person slave narratives, memorials and educational programming focused on slavery ��. brutality.

Whitney Plantation museum confronts painful history of slavery. / CBS Mornings

This approach reflects a growing segment of travelers seeking deeper engagement with difficult histories. As Whitney draws visitors for its honesty and restorative framing, it raises a key question: Is the future of plantation tourism splitting into two tracks – one rooted in reflection, the other in romanticism?

Many Americans still picture the antebellum South through the lens of popular culture – a romanticized vision shaped by novels and films like “Gone with the Wind,” with its iconic Tara plantation. This “Tara effect” continues to influence how plantations are portrayed and remembered, often emphasizing beauty and grandeur while downplaying the brutality of slavery.

That ��. why sites like the Donato House in Louisiana are important. Built and owned by Martin Donato, a formerly enslaved man who later became a landowner – and, complicating the narrative, also a slaveholder – this modest home offers a counterpoint to the opulence of estates like Nottoway.

Still in the hands of Donato ��. descendants and slowly developing as a tourist site, the Donato House reflects the layered and often uncomfortable truths that challenge simple historical categories. Sites like this remind us that tourism plays a vital role in educating society about the complexity of our past. Heritage travel isn’t just about iconic landmarks; it ��. about broadening our perspective, confronting historical bias and helping visitors to engage with the fuller, often uncomfortable, truths behind the stories we tell.

Controlling the narrative: Who tells the story?

What is chosen to be preserved – or let go of – shapes not only our memory of the past but our vision for the future.

When the last generation with firsthand experience of a historical moment is gone, their stories remain in fragments – photos, recordings such as those in the National Archives, or family lore. Some memories are factual, others softened or sharpened with time. That ��. the nature of memory: It changes with us.

My late father, a high school history teacher, often reminded his students and his children to study the full spectrum of history: the good, the bad and the profoundly uncomfortable. He believed one must dive deep into its complexity to better understand human behavior and motivation.

He was right. Tourism has always echoed the layered realities of the human experience. Now, as Americans reckon with what was lost at Nottoway, we’re left with the question: “What story will be told – and who will get to tell it?”

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Professor Betsy Pudliner investigates the nexus of tourism and our painful national history. Nottoway Plantation

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Search Keywords: Slavery TourismPlantation TourismSouthern TourismSouthern HospitalityTourism in the SouthCivil War Tourism

Dr. Betsy A. Pudliner, Ph.D.

With more than 30 years of experience in the tourism industry, Dr. Pudliner has cultivated a deep understanding of the field, shaped by their travels across 44 U.S. states, Germany, and six and a half years living in Scotland. A passionate educator, they emphasize project-based and scenario-based learning to create engaging and practical teaching experiences. Their teaching philosophy focuses on empowering students to apply knowledge confidently in their daily lives, fostering personal and professional growth. Dr. Pudliner believes that education is a journey where both successes and failures offer valuable opportunities for growth.

Dr. Pudliner ��. research focuses on the intersection of tourism, technology, and relationship management. Their expertise includes marketing, branding, e-Tourism, value chain management, and consumer behavior. They are particularly passionate about advancing web development for small businesses and entrepreneurs in the hospitality sector, as well as leveraging e-Learning, virtual environments, and reflective practice to support training and innovation.

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Degree: Ph.D. Research, Department of Hospitality and Tourism Management

University: University of Strathclyde

Degree: M.S.Man., Environment Relations

University: Pennsylvania State University

Degree: A.S. Accounting

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Space tourism ��. growth blurs the line between scientific and symbolic achievement – a tourism scholar explains how

hugginsm — Mon, 19 May 2025 13:18:46 +0000

Space tourism ��. growth blurs the line between scientific and symbolic achievement – a tourism scholar explains howhugginsm May 19, 2025

Professor Betsy Pudliner looks at this growing, far-out phenomenon.

Dr. Betsy A. Pudliner, Ph.D.

This article appeared in Space Media Network, Fast Company, Phys.org, Astronomy Magazine, and others, and originated from The Conversation, an independent and nonprofit source of news, analysis and commentary from academic experts.

On April 14, 2025, Blue Origin launched six women – Aisha Bowe, Amanda Nguyễn, Gayle King, Katy Perry, Kerianne Flynn and Lauren Sánchez – on a suborbital journey to the edge of space.

The headlines called it a historic moment for women in space. But as a tourism educator, I paused – not because I questioned their experience, but because I questioned the language. Were they astronauts or space tourists? The distinction matters – not just for accuracy, but for understanding how experience, symbolism and motivation shape travel today.

In tourism studies, my colleagues and I often ask what motivates travel and makes it a meaningful experience. These women crossed a boundary by leaving Earth ��. surface. But they also stepped into a controversy about a symbolic one: the blurred line between astronaut and tourist, between scientific achievement and curated experience.

This flight wasn’t just about the altitude they flew to – it was about what it meant. As commercial space travel becomes more accessible to civilians, more people are joining spaceflights not as scientists or mission specialists, but as invited guests or paying participants. The line between astronaut and space tourist is becoming increasingly blurred.

Blue Origin ��. NS-31 flight brought six women to the edge of space. / Blue Origin

In my own work, I explore how travelers find meaning in the way their journeys are framed. A tourism studies perspective can help unpack how experiences like the Blue Origin flight are designed, marketed and ultimately understood by travelers and the tourism industry.

So, were these passengers astronauts? Not in the traditional sense. They weren’t selected through NASA ��. rigorous training protocols, nor were they conducting research or exploration in orbit.

Instead, they belong to a new category: space tourists. These are participants in a crafted, symbolic journey that reflects how commercial spaceflight is redefining what it means to go to space.

Space tourism as a niche market

Space tourism has its origins in 1986 with the launch of the Mir space station, which later became the first orbital platform to host nonprofessional astronauts. In the 1990s and early 2000s, Mir and its successor, the International Space Station, welcomed a handful of privately funded civilian guests – most notably U.S. businessman Dennis Tito in 2001, often cited as the first space tourist.

Space tourism has since evolved into a niche market selling brief encounters to the edge of Earth ��. atmosphere. While passengers on the NS-31 flight did not purchase their seats, the experience mirrors those sold by commercial space tourism providers such as Virgin Galactic.

Like other forms of niche tourism – wellness retreats, heritage trails or extreme adventures – space travel appeals to those drawn to novelty, exclusivity and status, regardless of whether they purchased the ticket.

These suborbital flights may last just minutes, but they offer something far more lasting: prestige, personal storytelling and the feeling of participating in something rare. Space tourism sells the experience of being somewhere few have visited, not the destination itself. For many, even a 10-minute flight can fulfill a deeply personal milestone.

Tourist motivation and space tourism ��. evolution

The push-and-pull theory in tourism studies helps explain why people might want to pursue space travel. Push factors – internal desires such as curiosity, an urge to escape or an eagerness to gain fame – spark interest. Pull factors – external elements such as wishing to see the view of Earth from above or experience the sensation of weightlessness – enhance the appeal.

Space tourism taps into both. It ��. fueled by the internal drive to do something extraordinary and the external attraction of a highly choreographed, emotional experience.

Participants in space tourism wear branded jumpsuits with the company ��. logo, pose for photos and talk to the media about their experience. AP Photo/Tony Gutierrez

These flights are often branded – not necessarily with flashy logos, but through storytelling and design choices that make the experience feel iconic. For example, while the New Shepard rocket the women traveled in doesn’t carry a separate emblem, it features the company ��. name, Blue Origin, in bold letters along the side. Passengers wear personalized flight suits, pose for preflight photos and receive mission patches or certificates, all designed to echo the rituals of professional space missions.

What ��. being sold is an “astronaut-for-a-day” experience: emotionally powerful, visually compelling and rich with symbolism. But under tourism classifications, these travelers are space tourists – participants in a curated, short-duration excursion.

Representation and marketing experience

The image from the Blue Origin flight of six women boarding a rocket was framed as a symbolic victory – a girl-power moment designed for visibility and celebration – but it was also carefully curated.

This wasn’t the first time women entered space. Since its inception, NASA has selected 61 women as astronaut candidates, many of them making groundbreaking contributions to space science and exploration. Sally Ride, Mae Jemison, Christina Koch and Jessica Meir not only entered space – they trained as astronauts and contributed significantly to science, engineering and long-duration missions. Their journeys marked historic achievements in space exploration rather than curated moments in tourism.

Recognizing their legacy is important as commercial spaceflight creates new kinds of unique, tailored experiences, ones shaped more by media performance than by scientific milestones.

The Blue Origin flight was not a scientific mission but rather was framed as a symbolic event. In tourism, companies, marketers and media outlets often create these performances to maximize their visibility. SpaceX has taken a similar approach with its Inspiration4 mission, turning a private orbital flight into a global media event complete with a Netflix documentary and emotional storytelling.

The Blue Origin flight sold a feeling of progress while blending the roles between astronaut and guest. For Blue Origin, the symbolic value was significant. By launching the first all-female crew into suborbital space, the company was able to claim a historic milestone – one that aligned them with inclusion – without the cost, complexity or risk associated with a scientific mission. In doing so, they generated enormous media attention.

Tourism education and media literacy

In today ��. world, space travel is all about the story that gets told about the flight. From curated visuals to social media posts and press coverage, much of the experience ��. meaning is shaped by marketing and media.

Understanding that process matters – not just for scholars or industry insiders, but for members of the public, who follow these trips through the narratives produced by the companies’ marketing teams and media outlets.

Another theory in tourism studies describes how destinations evolve over time – from exploration, to development, to mass adoption. Many forms of tourism begin in an exploration phase, accessible only to the wealthy or well connected. For example, the Grand Tour of Europe was once a rite of passage for aristocrats. Its legacy helped shape and develop modern travel.

As more people travel to a destination over time, it moves through the tourism area life cycle. During the early exploration phase, the destination has only a few tourists. Coba56/Wikimedia Commons

Right now, space tourism is in the exploration stage. It ��. expensive, exclusive and available only to a few. There ��. limited infrastructure to support it, and companies are still experimenting with what the experience should look like. This isn’t mass tourism yet, it ��. more like a high-profile playground for early adopters, drawing media attention and curiosity with every launch.

Advances in technology, economic shifts and changing cultural norms can increase access to unique destinations that start as out of bounds to a majority of tourists. Space tourism could be the next to evolve this way in the tourism industry. How it ��. framed now – who gets to go, how the participants are labeled and how their stories are told – will set the tone moving forward. Understanding these trips helps people see how society packages and sells an inspirational experience long before most people can afford to join the journey.

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Schools are harnessing artificial intelligence to revolutionize courses in hospitality management

pudlinerb — Thu, 10 Apr 2025 12:33:45 +0000

Schools are harnessing artificial intelligence to revolutionize courses in hospitality managementpudlinerb April 10, 2025

Professor Betsy Pudliner details how AI is fueling a course in ��'s B.S. Hotel, Restaurant & Tourism Management program.

Dr. Betsy A. Pudliner, Ph.D.

This article was published in Newsify, Newsblur, Old Reader, and other others, and originated in The Conversation, as part of Uncommon Courses, an occasional series highlighting unconventional approaches to teaching.

Title of course:

Hospitality Employee Relations

What prompted the idea for the course?

The idea came from my frustration with traditional methods used to teach hospitality management. As a professor and industry professional, I saw the need to bridge the gap between theoretical knowledge and real-world skills.

Internships and fieldwork are valuable. But they may not be available to students, especially those in online or hybrid programs. I wanted to offer students an opportunity to gain hands-on learning experiences.

Using Articulate ��. Rise 360 – an e-learning development platform – I created dynamic simulations based on stories from my own experiences, as well as from other industry professionals.

For example, an interactive lost wallet scenario I created with my instructional design team involves a person who realizes they’ve left their wallet behind after visiting a nursing home. It includes decision points that enhance critical thinking and decision-making through the use of concept art.

AI-driven prompts aid in transforming industry experiences into online course content. The Pinnacle Golf Resort, a made-up resort I created using Rise 360, engages students with dynamic cause-and-effect decision trees with realistic managerial challenges.

What does the course explore?

Students engage with real-world challenges, such as:

Managing guest complaints
Handling staffing issues
Dealing with financial challenges
Implementing operational solutions
Moral and ethical issues and conflict resolution

Students are tasked with making decisions that affect the outcome of each scenario, with immediate feedback on their choices. That provides personalized learning experiences tailored to their progress.

The course focuses on connecting theory to practice, such as application of leadership styles − autocratic, democratic or different types of power − to solve problems and improve guest satisfaction.

One scene in the Pinnacle Golf Resort simulation involves a restaurant manager handling a disruptive guest during a high-profile event. I realized I needed a decision-rating scale to assess the student ��. choices. Generative AI refined decision options and aided in the construction of that decision-rating scale.

This ensures that choices − such as offering a goodwill gesture or removal of the guest − have realistic consequences. Therefore, the total number of points affixed would determine whether the restaurant manager would be promoted or need more training.

Why is this course relevant now?

As the hospitality industry becomes more competitive and complex − with higher turnover rates and shifting workforce expectations − effective decision-making and problem-solving skills become crucial in managing guest experiences.

Traditional internships and fieldwork are valuable.

But online and hybrid programs may struggle to provide these opportunities. As hospitality programs shift to online and hybrid formats, the demand for scalable, hands-on learning tools has increased.

What ��. a critical lesson from the course?

A key lesson is the importance of adaptive decision-making and understanding the consequences of one ��. actions. Through simulations created with the help of generative AI, students see firsthand how their decisions impact multiple areas of a hospitality business.

These scenarios allow students to experience real-world challenges. And this helps them practice making decisions in a dynamic environment.

By participating in the simulations, students learn that there is no one-size-fits-all approach in hospitality management. They must adapt their leadership style based on the situation and the individuals involved

What materials does the course feature?

The course creates interactive simulations using Articulate 360 and Rise 360.

These simulations replicate real-world hospitality situations such as managing guest complaints or financial decision-making.

The class uses stories drawn from the instructor ��. own industry experience. This exposes students to the complexities of hospitality management.

Feedback is generated based on the student ��. decisions in the simulations, developed with the help of ChatGPT. This fosters self-reflection and promoting continual improvement in their leadership abilities.

What will the course prepare students to do?

Upon completion, students will be able to:

Navigate complex guest relations and manage complaints in real time.
Make informed operational decisions while balancing guest satisfaction, employee performance and financial considerations.
Apply various leadership styles to motivate teams, resolve conflicts and ensure high service standards.
Assess their leadership style and adapt it to different situations in hospitality management.

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Professor Jones honored as 2024 'Educator of the Year'

hugginsm — Wed, 13 Nov 2024 14:33:39 +0000

Professor Jones honored as 2024 'Educator of the Year'hugginsm November 13, 2024

University of Wisconsin-Stout professor presented with lodging industry award

Story by Bill Elliott
Wisconsin Hotel & Lodging Association

The Wisconsin Hotel & Lodging Association (WHLA) has named �� hospitality professor Jay Jones as the 2024 Educator of the Year. This prestigious award, recognizing exceptional dedication to nurturing the next generation of hospitality professionals, was presented at the 2024 Wisconsin Lodging Conference & Trade Show held at Kalahari Resorts Wisconsin Dells on November 4.

Jones' selection for this honor underscores his significant contributions to hospitality education and his commitment to preparing students for successful careers in the industry. His work at �� has been instrumental in shaping the future of leaders of Wisconsin ��. lodging industry, reflecting the high standards of excellence that WHLA seeks to promote within the field.

As a �� professor, Jones has demonstrated exceptional leadership and innovation in his teaching methods, significantly impacting the next generation of hospitality professionals. His commitment to excellence is reflected in his ability to engage students effectively, fostering an environment that encourages both academic and personal growth.

In addition to his teaching responsibilities, Jones serves as the advisor for the Hospitality Sales and Marketing Association International (HSMAI) student chapter at ��. Under his guidance, students in leadership positions have thrived, developing essential skills for their future careers. He is also a strong supporter of the Wisconsin Hotel & Lodging Association, actively encouraging student involvement in the organization and effectively bridging the gap between academic learning and industry participation.

“Jay ��. dedication to education, industry expertise, and genuine care for his students' success exemplify the qualities celebrated by this award,” said Bill Elliott, President & CEO of WHLA. He continued, “This recognition of Educator of the Year underscores the importance of passionate educators in driving progress and innovation within the hospitality field, ensuring that Wisconsin remains a leader in tourism and hospitality education.”

The 2024 Educator of the Year award was presented by Dr. Lynea LaVoy, the 2023 Educator of the Year from Madison College.

About WHLA

WHLA is a nonprofit trade association representing hotel and lodging properties in the state of Wisconsin. Established in 1896, WHLA represents all sizes and types of lodging properties throughout the state, providing valued industry services that include marketing, legislative representation, industry education and resources in addition to a legal assistance program. At the federal level, WHLA is proud to partner with the American Hotel & Lodging Association.

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�� hospitality professor Jay Jones presented with WHLA lodging industry Educator of the Year award. Jay Jones Educator of the Year Award Group

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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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November 24, 2025

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With three undergraduate programs, university ��. expertise in the field recognized by CEOWorld magazine Fireside lab 1

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

polingj — Tue, 22 Oct 2024 20:32:56 +0000

Lunchtime lab: Students learn restaurant management skills with new campus café initiativepolingj October 22, 2024

Hospitality and dietetics majors gain firsthand knowledge by covering shifts at Fireside Café, including planning menu items

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

On Tuesdays and Thursdays in the Memorial Student Center, they prep the made-to-order restaurant for its 11 a.m. opening, then greet customers and prepare orders such as stir fries, paninis and burritos throughout the middle of the day.

They are more than part-time University Dining Services employees: They also are students majoring in hotel, restaurant and tourism management and in dietetics, gaining a deeper understanding of how restaurants operate and how food is prepared and served so that they are ready to manage similar operations, if they choose, during their careers.

Liliana Mohror, a dietetics student, prepares an order at Fireside Café. / ��

Dressed in University Dining Services’ blue and black uniforms, the Food Service Production and Operations class leads customer-facing operations at the popular restaurant, which fills 200 to 300 orders a day.

It's a real-life lab — true hands-on learning — with hungry guests expecting a good experience. “You wouldn’t think of this place as a classroom,” said Ada Stenstrom, an HRTM major from Wausau, as she surveyed her classmates busy behind the glass counters filled with various entrees.

“Students are seeing every aspect of operations,” Professor Kristal Gerdes said. “They’re gaining more valuable experience than they could get in a traditional lab. It ��. a perfect marriage of academics and Dining Services.”

HRTM student Abby Bjorkstrand serves a customer at Fireside Café as part of the new lab experience in the Food Service Production and Operations class. / ��

HRTM is one of �� . executive hospitality management programs, which earlier this year were ranked in the top 10 in the world by CEOWorld magazine.

Managerial training

At Fireside, which is near a fireplace on the second floor of a dining and student lounge area, students are gaining management-level experience in several ways.

Beginning Tuesday, Nov. 5, for about two weeks, each student will be responsible for creating an entrée that will be featured during lab time at the Comfort Zone station. They also will test the recipe, order the food through university suppliers and oversee preparation of it.

Students are learning about food costs, industry-standard software, how to work with a budget and how to collaborate with a chef, Executive Chef David Leach, who was trained at the Culinary Institute of America.

They also are gaining knowledge about and using state-of-the-art restaurant equipment.

Nicolle Demulling, a dietetics student, works at Fireside Café under the direction of Professor Kristal Gerdes. / ��

“We are not training students to be chefs, but we want them to know enough about the kitchen side so they can hire the right chef,” Gerdes said. “This experience is teaching them how to be good leaders in the hospitality industry. It ��. a level of experience they need.”

When the course began, Dining Services Associate Director Jason Horzewski, a certified ServSafe instructor, held a classroom training session on how to safely handle food. Students now can add the ServSafe Food Handler certification to their resumes.

Class members work at a serving station for two days, then rotate to the next one. Before they move on, they act as trainers — training the classmates who will replace them.

The six food stations have more than 50 menu items that students need to know how to prepare and serve. Also, they stock a grab-and-go area and oversee the pay station.

Fireside Cafe in the student center has six made-to-order food stations. / ��

Stenstrom had previous restaurant kitchen experience and in catering — a field she hopes to go into — but is pleased to be seeing all aspects of the Fireside operation. “This has helped me solidify my customer experience and interaction,” she said. “It ��. like an internship.”

Mobile ordering also is available at Fireside, meaning students need to check printouts and prepare those orders for pick-up.

“By the end of the semester they could run shifts by themselves. They will be like student managers,” said Justin Krahn, director of Dining Services. “They have rotations in every area and are learning different food preparation techniques.

Front: Nicolle Demulling, Abby Bjorkstrand, Megan Wengelski, Scarlett Spagna, Tony Kirk, Megan Johnston. Back: Ada Stenstrom, Liliana Mohror, Madeline Westerholm, Alex Lerch. / ��

“We’re about the total student experience, not just food,” Krahn said, noting that Dining Services employs about 250 students across 12 food service operations on campus.

Alternative needed with Heritage Hall renovation

The idea for the Fireside lab experience came together about a year ago. Typically, students get restaurant training at the Heritage Hall Corner III Café, which is open to the public only as needed to support classes. However, Heritage Hall will be renovated starting in spring 2025, and an alternative restaurant and kitchen site was needed for at least the next two years.

“The Heritage renovation is what brought this course to the forefront. There were some discussions about how we could collaborate,” Krahn said.

Gerdes, Krahn and Horzewski along with Dining Services Unit Manager Jenny Ecklor and Food Service Manager Lindsay Schade have a good feel for how the class can be a valuable experience — they are �� alumni and graduates of the HRTM program.

Faculty and staff working with the class, front row from left, Jenny Ecklor, Justin Krahn, Kristal Gerdes and Lindsay Schade. Back row from left, Jason Horzewski and David Leach. / ��

Gerdes, Krahn and Horzewski along with Dining Services Unit Manager Jenny Ecklor and Service Manager Lindsay Schade have a good feel for how the class can be a valuable experience — they are �� alumni and graduates of the HRTM program.

Gerdes said she is “so impressed” with the students. “They’re engaged with the customers and becoming very efficient in their jobs. I couldn’t ask for the class to be going better.”

The live lab also is filling a need: Fireside has struggled in the past few years with staffing shortages, forcing some station modifications and the restaurant to limit its hours. This semester the restaurant is fully staffed daily on its busiest days, Monday through Thursday.

In addition to getting an hourly wage during their lab times, students get a free lunch and can pick up more hours during other shifts if they choose.

In 2023, Dining Services received the state Regents University Staff Excellence Program Award. It ��. one of five self-operated dining services in the UW System, meaning revenue is retained on campus.

Dining is aligned with university initiatives, including student experience. Student success is the leading goal of �� . FOCUS2030 strategic plan.

###

For a group of Fireside Café student employees at ��, lunchtime this fall also means lab time. Fireside lab 3

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Hero Caption: Student Abby Bjorkstrand finishes an order at Fireside Café, where students are working for their two weekly lab sessions.

Kristal Gerdes

With a passion for the hospitality and tourism industry, I bring enthusiasm and real-world experience into the classroom. I create a dynamic and engaging learning environment that prepares students for successful careers in hospitality, tourism, and event management. I emphasize honesty, integrity, and fairness, fostering a safe and inclusive space where students learn from both me and each other.

Through strong partnerships with industry leaders at local and national levels, I connect students with real-world experiences, including guest speakers, live case studies, internships, and cooperative education opportunities. My teaching approach integrates interactive activities, applied learning, and cutting-edge technology to cater to different learning styles, ensuring students gain both theoretical knowledge and practical skills.

Recognized for my dedication and innovative teaching methods, I strive to inspire the next generation of hospitality and tourism professionals by making learning relevant, exciting, and career-focused.

Teaching Interests: Event Tourism, Convention & Meeting Planning, Development of Tourism, Assessable Tourism

Bio Introduction: Dr. Gerdes teaching interests are event tourism, convention and meeting planning, development of tourism and assessable tourism.

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Degree: Ph.D. Education

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Degree: M.S. Hospitality & Tourism

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Degree: B.S. Hospitality & Tourism

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$3.5M gift from alumni to Foundation will provide eight full tuition scholarships per year

polingj — Fri, 20 Sep 2024 16:37:50 +0000

$3.5M gift from alumni to Foundation will provide eight full tuition scholarships per yearpolingj September 20, 2024

Ann and John Graf, 1973 graduates, happy to ‘pay it forward’

Two alumni whose career paths were determined and lives shaped during their college days at University of Wisconsin-Stout are supporting future student success with one of the largest gifts in school history.

Ann and John Graf, residents of Tomahawk and Houston, Texas, have committed $3.5 million from their estate to the �� Foundation and Alumni Association. The Ann B. and John H. Graf Restricted Scholarship Endowment establishes full tuition scholarships for up to eight students a year.

“We think education is important and want to help students get a start in life without loads of debt,” Ann said.

“I benefited from the GI bill when I went to college,” said John, a veteran of the Vietnam War and a first-generation college student. “It ��. an opportunity to pay it forward.”

Ann and John Graf, 1973 �� graduates, have made a $3.5 million estate gift to the �� Foundation and Alumni Association. / Contributed photo

The Grafs graduated in 1973, Ann in apparel, textiles and design; and John in hotel and restaurant management. They were residents of South Hall, where they met. They married in 1975, after John also earned a master ��. in education from ��.

The eight Graf scholarships will be split between four students in Ann ��. program, now called fashion design and development; and four in John ��. program, now called hotel, restaurant and tourism management, plus two related programs, real estate property management; and golf enterprise management.

Along with tuition, eventually the endowment is expected to cover room and board expenses for scholarship recipients.

“We want these students to have the opportunity to further their education and have a chance to excel in an area they are passionate about,” Ann said.

The gift was announced Sept. 19 during the Foundation ��. annual Scholarship Reception on campus.

“The university is extremely grateful to John and Ann for their generous support. Their gift is the largest scholarship in university history and will make a significant impact in supporting our students by alleviating financial barriers and allowing them to focus on their polytechnic education,” Chancellor Katherine Frank said.

Scholarship donors and students gathered Sept. 19 at the annual Foundation Scholarship Reception at the Memorial Student Center. / ��

Already for the 2024-25 academic year, the Foundation has awarded a record $1.4 million in scholarships to 573 students, with additional awards planned.

In 2023-24, the Foundation gave out a then-record amount in scholarships, more than $1.3 million, to a record number of students, 681.

When the Foundation held its first scholarship fundraising campaign in 1962, two $100 scholarships were established. In total, nearly $20 million has been awarded the past 62 years.

Long careers in their degree fields

Ann, who grew up in suburban Chicago and learned to sew from her mother, enrolled in the apparel design program at ��. Her high school counselor recommended the program.

“I had never lived in a small town, so it was kind of change. I enjoyed the university community and being part of, I guess you could call it, a family and the exposure to all of the people I met,” Ann said.

She began her career in fabric stores and in retail before working for more than 20 years as an administrator with Quilts Inc., a national leader in commercial and trade quilt shows. Ann, who still works part time with Quilts Inc., also is a quilter.

John grew up in the Milwaukee area, where he worked at a café. In Vietnam, he continued in food service by directing two officers’ mess halls. After the war, he transferred from a Milwaukee Area Technical College culinary program to �� to prepare for a career in the food service industry.

“The �� program was a natural extension of my interest in food service,” John said.

After graduating, he taught at the University of Houston ��. Conrad N. Hilton hospitality school and managed food service in a campus hotel. He and Ann owned and operated a deli in Houston, and John also worked in the restaurant industry.

He eventually transitioned to the Houston school district, fifth largest in the U.S., as food service purchasing manager for 10 years and then as a consultant with Frenchy ��. Sausage of New Orleans.

The Grafs live in Wisconsin during the summer and in Houston during the winter.

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Two alumni whose career paths were determined and lives shaped during their college days at �� are supporting future student success. Ann and John Graf

University Marketing

Stepping up: Alumni-based gifts support students, leadership, Heritage Hall renovation

Although the university catchphrase Stout Proud wasn't coined 60 years ago, three alumni from that era are showing their pride with major donations.

Hero Caption: Foundation President Linda Funk speaks at the Scholarship Reception on Sept. 19, when the Graf gift was announced..

Katherine P. Frank

Katherine P. Frank became the eighth chancellor of the University of Wisconsin-Stout, after a distinguished career as an administrator and faculty member.

Before her appointment as chancellor, Chancellor Frank served from 2016 in two roles at Central Washington University in Ellensburg, Wash., as Provost and Vice President of Academic and Student Life and Vice President of Academic Innovation. She also held the rank of Professor of English.

From summer 2014 until spring 2016, she was Dean of the College of Arts and Sciences at Northern Kentucky University. Frank served as Dean of Humanities and Social Sciences at Indiana University East, Chair of English and Foreign Languages at Colorado State University-Pueblo, and a faculty member and administrator of programs involving student writing, faculty professional development, and student success.

Chancellor Frank, the first female leader of ��, grew up in Colorado and has a bachelor ��. degree in English from Bates College, Lewiston, Maine. She has master ��. and doctorate degrees in English from the University of Washington, Seattle. Frank ��. research interests include Romantic and Victorian English Literature, rhetoric and composition, the scholarship of teaching, and academic leadership.

“I am delighted to join ��,” Chancellor Frank said. “Throughout the search process, I became increasingly impressed by the high-quality work and creative thinking exhibited by faculty, staff, and students at ��, as well as the strong, reciprocal relationships among the university, community, and regional partners. Everyone demonstrated dedication to the university and exhibited true focus on ensuring student success.

“As beautifully stated by one alumna, ‘Stout is where you need to be.’ I could not agree more and am honored to join this exceptional community of educators, learners, partners, and friends.”

“Dr. Frank has demonstrated throughout her academic career that she is a strategic, dynamic leader,” said UW System President Ray Cross. “She handles challenges extremely well. Her visionary perspective on the future of �� will serve the institution and the state of Wisconsin very well.”

Chancellor Frank and her husband, Joe Dvorsky, live in Menomonie with their three rescue cats. She is an outdoor activities enthusiast, including running, road cycling and mountain biking, and has a love of animals, travel, and adventure.

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