Spring 2020 - Michigan State University€¦ · Spring 2020 A publication of The Division of Residential and Hospitality Services at Michigan State . ... through laundry and uniform

Spring 2020

A publication of The Division of Residential and Hospitality Services at Michigan State

SERVING STATE | SPRING 2020 3

NEW DECADE. NEW RHS. A MESSAGE FROM THE VICE PRESIDENT FOR AUXILIARY ENTERPRISES

It’s not just a new year that we’ve entered this winter but a new decade.

I have been thinking a lot about the start of the new decade. I remember back in 1987; I was working on the long-range asset plan for one of my previous employers. 2020 seemed like light-years away. And now, here we are. We have a fresh opportunity to dedicate our efforts to creating and delivering unequalled experiences, products and services to the students and many guests of Michigan State University.

Our division completed its strategic plan Aug. 1, 2019. Throughout the fall semester, project manager Gina Keilen and I visited each unit within the division and revealed the final plan, explaining how each department aims to evolve its approach to service and guest interactions. And now that the

plan has been formalized and units understand their role in the bigger picture, we have begun stages of implementation of the plan.

RHS strives to make ourselves better, year in and year out. We’re seen as thought leaders in strategy on campus, so much so that many of our team members are serving on the university’s strategic planning committees. It’s a true testament to everything we do.

This issue of Serving State looks at new RHS initiatives from the past year. From updates in the MSU Union Food Court to the creation of new roles for the Spartan Compass Program and Diversity, Equity and Inclusion unit, our division continues to appreciate and learn from the past, while keeping our focus on the future.

Being innovative and forward-thinking is admirable. What we must remember is that it is all about

Vennie GoreVice President, Auxiliary Enterprises

“YOU CAN’T MOVE FORWARD WITHOUT REFLECTING ON WHERE YOU’VE BEEN AND THE STEPS YOU’VE ALREADY TAKEN TO GET THIS FAR.”

the journey. You can’t move forward without reflecting on where you’ve been and the steps you’ve already taken to get this far. The new year is a special time with the setting of goals and resolutions. But you can’t meet those goals without a plan.

Sparty’s Market, located on Michigan State University’s campus, offers unique grocery shopping for students, faculty, staff and the community.

Try our hot and cold grab-and-go selections made fresh daily.

Find us at the corner of Kalamazoo and Harrison in 1855 Place, directly across from Breslin Student Events Center. Metered parking directly in front of the store gets you in and out quickly and on your way!

Updated hours due to COVID-19 restrictions. Please visit eatatstate.com for the most up-to-date information. Sunday-Saturday 11 a.m.-3 p.m.

Sparty’s Market is located on the first floor of 1855 Place

Located on Campus


DIVISION OF RESIDENTIAL AND HOSPITALITY SERVICES Auxiliary EnterprisesCulinary ServicesResidence Education and Housing ServicesSpartan Hospitality Grouprhs.msu.edu

Serving State is an online publication for guests and partners of the Division of Residential and Hospitality Services at Michigan State University. Our goal is to share divisional news and initiatives with Team MSU. Serving State is produced by the Residential and Hospitality Services Creative Services Team, 550 S. Harrison Road, Michigan State University, 517-353-1694.

Editors Casey Bye, Ilene Davis

Design & Layout Elizabeth Ayres, Linda Beach, Libby Singh

Photography Charles Benoit, Isobella Medina

Contributing Writers Casey Bye, Ilene Davis, Chelsey Eimer, Brianna McClendon, Isobella Medina, Aleaha Smith

CONTENTSIN THIS ISSUE

3 NEW DECADE. NEW RHS. A MESSAGE FROM VPAE VENNIE GORE

6 TOP 10 FUN FACTS ABOUT SPARTAN LINEN SERVICES

8 OUR PLEDGE AND PROMISE: DIVERSITY EQUITY, INCLUSION AND SOCIAL JUSTICE 10 NEW VENUES SATISFY AT THE MSU UNION 12 RESIDENCE DIRECTORS ENRICH THE SPARTAN COMPASS EXPERIENCE

16 DIVERSITY, EQUITY AND INCLUSION EVOLVES IN REHS

18 MEET RHS INTRODUCING OUR TEAM MEMBERS

12Spartans, we are taking the COVID-19 outbreak seriously. As we navigate this unprecedented time, the safety of our MSU team members, students and guests is of the greatest importance.

We urge you to continue staying safe by following these recommendations:

• Wash you hands with soap often.

• Avoid touching your face.

• Cover your mouth/nose when coughing or sneezing.

• Maintain social distancing.

• Stay home, and stay safe.

Stay informed at msu.edu/coronavirus.

HOW TO PROTECT YOURSELF

FROM NOVEL CORONAVIRUS

(COVID-19)

SERVING STATE | SPRING 2020 7 6 SERVING STATE | SPRING 2020

The SLS team uses a streamlined process to deliver high-quality products and services. This means Spartans get the best experience in an environmentally friendly way.

streamlined process

FUN FACTS ABOUT SPARTAN LINEN SERVICES

SLS features state-of-the-art equipment and cutting-edge technology, including water reclamation systems, advanced wastewater systems and finishing equipment.

state-of-the-art equipment

Since 1929, Spartan Linen Services (SLS) has been Michigan State University’s on-campus commercial laundry, linen and uniform experts.

linen and uniform experts

SLS serves the entire Spartan community, and in 2017-18, they provided more than 30,000 linen packs for summer conferences.

serves the community

SLS serves the Division of Residential and Hospitality Services (RHS) through laundry and uniform cleaning, table and bed linen rental, custom embroidery and screen printing, and customizable name-brand merchandise, including uniforms and other apparel.

custom embroidery and screen printing

In the 2018-19 year, 3.2 million pounds of laundry was washed and processed. Every day is laundry day at SLS!

laundry day

Members of the public are welcome to visit the facility for embroidery and screen printing services. However, all other services are reserved for MSU departments and entities.

public welcome

Embroidery and screen printing services are available in the retail store. SLS also offers other name brand apparel for sale with items like fleece jackets, woven shirts and embroidered bags stocked. SLS is a great place to shop for some new, high-quality Spartan gear!

shop for Spartan gear

SLS supports Spartan Cash! Everyone with an MSU ID has a Spartan Cash account, and you can load money onto it through the MSUFCU website, Spartan Cash website form, in person at Culinary Services Offices or by phone.

SLS supports Spartan Cash

Spartan Linen Services also partners with off-campus customers such as Central Michigan University by providing bed linens.

partners with off-campus customers

TOP 10

3 MILLION

LBS

Residence Education and Housing Services’ (REHS) Associate Director for Diversity, Equity and Inclusion Sharon Chia Claros discusses the many DEI and social justice trainings offered by the DEI unit.

8 SERVING STATE | SPRING 2020 SERVING STATE | SPRING 2020 9

OUR PLEDGE AND PROMISE: DIVERSITY, EQUITY, INCLUSION AND SOCIAL JUSTICE

INTEGRATING DEI INTO YOUR ROLE AS A CULINARY OR SERVICE CENTER REPRESENTATIVE TEAM MEMBER

Sharon Chia Claros and Oprah Revish, assistant director of the MSU LBGT Resource Center, are working together to educate Culinary and Service Center representative (SCR) team members on how to properly interact with LGBTQIA+ residents. Nonbinary and transgender students have reported ID scrutiny happening when eating at a dining hall or picking up a package in the residence halls. LGBTQIA+ organization, TransAction, brought this to Revish’s attention who, in turn, brought it to Chia Claros. Chia Claros and Revish are working together to better educate team members.

“We are working on a training module so team members can be more inclusive to our trans and nonbinary folks,” says Chia Claros.

The two are working on training that will be provided to Culinary and SCR team members to alleviate discomfort of students and guests.

“We hope it will be rolled out this summer or the upcoming fall semester,” says Chia Claros.

GENDER-INCLUSIVE RESTROOMS AND BATHROOMS ON CAMPUS

This is another collaboration between RHS and the MSU LBGT Resource Center in the works. At a recent RHS Diversity, Equity and Inclusion (DEI) Advisory Council meeting, RHS Planning and Project Office Interior Designer Ashley Latinen presented updates from the Residential and Hospitality Services (RHS) Inclusive Restrooms project team, which is working on updating gender-inclusive restrooms and bathrooms throughout the division. The team has reviewed Michigan laws, policies, and building codes and documented available restrooms and bathrooms, usage and signage throughout divisional buildings to present recommendations for updates.

Latinen explained how code currently requires employers to provide separate facilities for men and women. There is not currently a mechanism in the code to permit multi-occupant, multi-gender restrooms. Michigan has amended the code to permit family single-occupant restrooms to not be identified for exclusive use by either sex. MSU Facilities Planning & Space Management and MSU Infrastructure Planning and Facilities worked together last year to identify all single-occupant restrooms in their buildings and de-gender their signage to permit use by anyone.

MSU DIALOGUES AND THE OFFICE FOR INCLUSION AND INTERCULTURAL INITIATIVES

MSU Dialogues is a program that provides students the opportunity to discuss issues surrounding race, gender and sexuality on a collegiate level. While graduate students facilitate the program, the discussion is left to the student participants.

Because of the success of the program, RHS DEI team members and members of the Office for Inclusion and Intercultural Initiatives believe tailoring an MSU Dialogues program for RHS team members would be beneficial.

“More than 50 percent of bias incidents are about someone’s racial identity, ethnicity or color,” says Chia Claros. “We want RHS leaders to be more conscious about race.”

These facilitated talks would provide a safe space to have authentic conversations people can learn from to become more identity conscious and to grow as leaders. These discussions will be titled REHS Race Dialogues.


From grain bowls, to street tacos, to chicken tenders, and mac and cheese, there is something for everyone at the newly revamped MSU Union

Food Court. During the summer of 2019, the MSU Union closed its doors for two months while it underwent a complete brand refresh. The venues, once titled Serranos, Union Deli and Union Pizzeria, evolved into what are now Street Tacos, Unbelieva-BOWL and The Roost. With new branding comes new delectable dishes that have not only changed the way students think about late night dining but have also provided mouthwatering options available day and night.

Kari Magee, sous chef for MSU Concessions, put a lot of thought and care into pitching the idea of what the Union Food Court could look like. “I thought we could be more trendy,” Magee says. “Looking at food and trends, you always need to stay up to date with what’s happening, so it was time for a refresh.” Magee says when she pitched the idea last March, she had no idea everyone would be so on board and excited for the change. In her mind, it was something that wouldn’t happen for at least three years. But to her surprise, the plan was fully in motion within three months.

“I guess everyone could tell that the old venues were kind of screaming, ‘We’re ready for a change!’” says Magee. “So, we thought, ‘Let’s get some fresh ingredients in here.’”

Magee put a lot of her own personal favorites into the menu to ensure there were options that would suit different customer needs. Magee only eats plant-based foods and, from her own personal experience dining out, noticed there were few vegan options in the Lansing area. It was important to her that not only those options be offered on campus but that flavor and protein value were not sacrificed in the process. She also wanted to

find products everyone would enjoy eating, not just people who exclusively eat plant-based foods. “For vegan options, we have a killer soy chorizo,” says Magee. “I think that even meat-eaters would find it delicious. I’m really proud of that menu option. If you haven’t tried it yet, give it a try. It is so good.”

Retail Food Courts Manager Mike Harding notes the healthier options now available at the food court since the refresh have been praised by diners.

“Unbelieva-BOWL is highly sought after by a number of people,” Harding says. “Because it’s a healthier option, it has been extremely popular. The bowl concept is huge with the plant-based proteins. Both Street Taco and Unbelieva-BOWL offer nonmeat proteins. It’s really good, and we’ve gotten a lot of good feedback.”

Undeniably, however, both Harding and Magee agree that the most popular venue, day or night, is The Roost. The Roost offers chicken tenders, fries and a white cheddar mac and cheese that comes with a customizable topping bar.

“The customer feedback on the new venues has been fantastic,” says Harding. “The Roost is definitely the most popular, with the premium chicken tender. It’s a really good product line. Then the fries are popular, and of course the white cheddar mac and cheese has always been extremely popular here. So, we kind of grouped that all to get a homestyle comfort food option. That is by far the busiest location.”

Magee and other partners did multiple series of tests to make sure they found the best possible products, even for items that sound as simple as chicken tenders.

“It was cool to develop something that you know everyone likes,” says Magee. “We wanted something healthy, and then we wanted something like chicken tenders and mac. The retail-signature chicken tender that we use is unlike anything else you can find on campus. It’s all whole chicken, great batter, not a lot of

extra ingredients or salt, and then you get to choose your sauce. It’s an outstanding product.”

Magee says a lot of thought went into allowing customers to be able to customize food options offered, as she feels it is important for people to feel “in control” of what they’re eating. There was also a lot of thought put into efficiency and ensuring customers never have to wait in long lines, nor do they have to feel overwhelmed by the menu options.

“The old menus had a lot of options, and that’s not always the best thing,” says Magee. “The more options you have, the more product you have to carry, and then it makes it harder for the guest to choose something. So, in planning these menus, everything is very simple and condensed.

“Especially with our tacos, we put a lot of emphasis on simple and delicious. The speed of service is big, the quality of service is big and the product is just great.”

Efficiency has played a huge factor in customer experience, especially after Late Night dining numbers skyrocketed. During its maiden semester, the revised MSU Union Food Court boasted its largest revenue fall semester of all time. The numbers have largely reflected the efforts made by the team to provide products students and faculty enjoy eating, paired with speedy service that matches their busy lifestyles. “We’ve been very happy with our numbers,” says Harding. “Late Night is significantly up. It’s also nice doing things how we do them now, because everything is prepared and ready on the line, and then it’s assembled to order.

“It’s quicker, and we’re able to help more people and have higher sales with less staff. So, it’s kind of the best of both worlds. Being quick is important, but we’ve also made it more sustainable, and it’s definitely become a better operation as a whole.”

10 SERVING STATE | SPRING 2020

The dining team has also noticed a shift in the way students are using the MSU Union Food Court space, along with a slight shift in clientele.

“We get a good mix of students and staff during the day, but we’ve noticed that Late Night is a lot of off-campus students,” says Harding. “Part of the attraction is that we’re right off Grand River, we’re not a residence hall and our venues are different. I think that people like coming here because it’s different.”

Magee also agrees that the MSU Union building as a whole acts as a sort of hub for students who live off-campus, but she has also found a lot of students living on campus use the building and food court space as a study destination as well.

“They can grab their meal, sit at a seat, whip out their homework and just not be disturbed,” says Magee. “I was over there a couple weeks ago, and Mike commented that now students just want to stay and hang out. We think that’s really cool. Last year, you would never really see anyone there in the afternoon, and now it’s just a destination. We love to see that.”

Both Magee and Harding agree the members of the team that worked on this revamp are delighted by the results. Not only was it a project everyone felt invested in, but it has also been rewarding to see their hard work recognized and solidified by the outstanding numbers. To them, it was great to be able to look at the data and know they had been successful.

“I think this was just a very well-thought-out flip,” says Magee. “With all the hands involved, all the teams involved and kind of just all the right people who made it work so well.

“Everybody was just very mindful when thinking about things, and I’m really proud of how well it has done. We are excited to continue our success next semester.”

The Roost Street Tacos Unbelieva-BOWL

SERVING STATE | SPRING 2020 13 12 SERVING STATE | WINTER 2020

Residence Directors Enrich the

SPARTANCOMPASSEXPERIENCEThe implementation of Spartan Compass’ three-year

pilot commenced August 2019. This initiative assists

incoming classes with getting acclimated to Michigan

State University’s campus and community. According to

Residence Director Brooke Robinson, one main goal of

Spartan Compass is providing meaningful experiences

students can quantify and qualify after they complete

the program.


Located in Akers and Hubbard halls, the Spartan Compass community mirrors that of

Lyman Briggs College (LBC) and James Madison College (JMC). Prior to this program, Akers and Hubbard stood alone as separate residence halls with no common identity or community within East Neighborhood.

“Spartan Compass is our attempt to provide that intentionality and give students that sense of identity, and furthermore, pride around holding that identity,” Residence Director Ian Jacobs explains.

While common academic interest is the driving force behind LBC and JMC, Spartan Compass includes a diverse group of majors and focuses on individual and community development through soliciting social, academic and professional experiences.

Therefore, events like Spartan Spirit Night are hosted to help new students form connections with other Spartans, while other events introduce students to topics like financial literacy — something many haven’t yet had the opportunity to learn.

“The purpose is not to get everyone to engage in everything

but about connecting with each and every student,” Robinson says.

THE RESIDENCE DIRECTOR ROLEImplementing the program is no small task. Spartan Compass devotes four residence directors (RDs) to execute the program’s vision. Along with Robinson and Jacobs, these directors include Gabriela Cabrera and Sonny Metoki.“It feels like my colleagues and I who help implement the Compass program are captains leading the ship, which is really exciting,” Jacobs explains.

RDs are unique to the Spartan Compass program. They reside within Akers and Hubbard halls and each supervise 12 resident assistants (RAs) within those halls. They also serve as advisers for student organizations in East Neighborhood, on committees responsible for generating programs and initiatives that assist first-year students, and as a primary source of support for individuals experiencing issues related to physical and mental health, roommate conflicts, and more.

When asked how his position differed from that of a community

director, Metoki noted his opportunity to bond and build more meaningful connections with individual students.

“In our RD position,” Metoki says, “We directly supervise a student staff team, advise individual organizations and, overall, have more time to connect face to face with students.”

On the contrary, because community directors are usually responsible for around 1,200 students, they are required to focus majority of their time on the administrative tasks associated with the operation of residence halls. Unfortunately, this leaves little time for much else.

“The residence director position is a very student-facing position, and we are able to connect with and support a broad range of students living in our building,” Metoki adds.RDs are trained to work one-on-one with students in order to guide them to campus resources as well as assist them in navigating the challenges they may face as first-year college students.

“The aspect of having a different level of administrative work than a CD gives us time to focus on program goals and initiative development,” Robinson says.The opportunity to establish strong student connections through Spartan Compass is what the RD staff hopes will make a difference in the experiences of incoming freshmen, as it offers a sense of community when they arrive on campus.

THE IMPLEMENTATIONSince the program officially began in August, the residence director team has diligently worked to improve the freshman experience within East Neighborhood. This includes

fostering an inclusive, cohesive and encouraging environment among students. This is a necessary element to ensure college success among Spartan students.

“The different initiatives we put on as well are designed to help students build more connections with their peers and find outlets for engagement,” Metoki says.

He believes creating community begins with building a culture centered around encouragement, support and open-mindedness, emphasizing the importance of recognizing and understanding student differences and developing an atmosphere of respect that encompasses these differences.

“I’ve been able to reflect on the importance of creativity and innovation in working with such a large and diverse student body,” he says.

At the end of the day, Metoki realizes it’s unrealistic to believe there could be a cookie-cutter model for working with and supporting the diverse Spartan population. Therefore, he chooses to focus on developing various creative outlets that link students with uniquely beneficial educational experiences both in and out of the classroom.

Robinson agrees connecting with students and providing tailored support systems through campus resources, RAs and various other means is vital to the Spartan Compass experience and building a strong sense of community within the program.

“It takes time, but one of the main purposes of having full-time folks in this position [RD] is we can have more time to dedicate to meeting students and what they need,” Robinson explains, “They’re why I’m here.”

LOOKING FORWARDWhen asked what the future of the Spartan Compass program looks like, Jacobs answers, “It’s hard to say.”

Personally, he would like to find ways of incorporating student feedback into the planning process of the program.

“I want to make sure we are meeting student needs, and the best group of folks to tell us if we’re doing that are the residents.” Metoki’s future vision of the program doesn’t stray far from Jacobs’.

“Learning from our students’ needs and being able to apply that to the many different initiatives happening in Spartan Compass will be a crucial aspect of how we move forward and succeed in this program,” he says.

The two, with assistance from their fellow RDs, hope to create a solid atmosphere of support among

students, making Hubbard and Akers a highly sought-after living community.

“I want Spartan Compass to have a strong, positive reputation among alumni and prospective students alike,” Jacobs says.

Overall, the first several months of the Spartan Compass program have been a success. The program has received support from various units within the Division of Residential and Hospitality Services, assistant and community directors, New Student Orientation, and even MSU President Samuel L. Stanley.

“The overwhelming support from friends and colleagues across campus has been extremely encouraging to me,” Robinson says.

Similar to her colleagues, she is excited and hopeful to see how this program will impact the future Spartan community.



DIVERSITY, EQUITY AND INCLUSION EVOLVES IN REHSThe Residence Education and Housing Services

(REHS) Diversity, Equity and Inclusion (DEI) unit recently experienced a growth spurt, which has

allowed for increased opportunities and collaboration. Sharon Chia Claros is the REHS associate director for

DEI, and, like many of her colleagues, her role comes with a number of responsibilities. As REHS works toward increased DEI awareness and accountability, Chia Claros and her peers have devised a new strategy as part of a larger iterative process in responding to DEI needs across the Division of Residential and Hospitality Services (RHS).

Along with Chia Claros’ position, the REHS DEI unit now includes an assistant director of DEI, student leadership administrator, DEI graduate student, leadership graduate student, administration support staff and DEI intercultural aides (ICAs).

These established positions provide clarification for everyone’s specific role.

“More delegation is helpful,” Chia Claros says. “Having a staff member to take ownership gives us time to focus on DEI initiatives.”

She explains that restructuring productivity allows for more things to be accomplished as well.

“We now have DEI ICA educators, and we have impacted around 95 resident assistants and assistant community directors as well as provided opportunities to engage in conversations around race and racism,” she says. “Additionally, we have expanded our reach for DEI learning opportunities to student support staff. Approximately 250 of our community support staff have been trained, and we have been trying to keep that number up.”

Chia Claros is grateful for the help she receives from her fellow team members, especially new Assistant Direcor of DEI Eduardo Olivo.

“Having Eduardo has been really helpful in building

our capacity to expand our offerings,” Chia Claros says. “He oversees REHS professionals who will go through race dialogues. If he wasn’t here, I couldn’t do that.”

Olivo works closely with Chia Claros, and together they share a number of the growing responsibilities of the REHS DEI unit.

“I serve as a consultant for people across the division who need help understanding DEI issues,” Olivo says. “I also provide training and get to engage in conversations to gain insight in those spaces, and I help plan for the future, as far as what the strategic plan is. What’s the future?”

Chia Claros says communication is key to ensure the team stays on track.

“We have weekly meetings on Tuesday where we go over certain large-scale initiatives together and always show up for each other and give each other ideas and feedback,” she says.

The strategy has been working for the REHS DEI unit, and team members hope it continues to improve and grow over time. Together, they are able to introduce additional strategies the unit can use to push initiatives forward.

“We have a strategic three-year plan along with the RHS strategic plan,” Olivo says. “And we have also improved our mission and values statement in order to be more inclusive.”

“We presented our strategic plan process this past May to REHS core leadership,” Chia Claros says. “We will also be hosting individual interviews with our community support staff and the community directors to see what kind of DEI training is necessary to improve campus community.”

As the REHS DEI unit continues to evolve, so too will opportunities for increasing DEI across RHS and across campus.

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MEET RHSINTRODUCING OUR TEAM MEMBERS

CAN YOU DESCRIBE YOUR ROLE? Fiscal officer delegate; so doing financial matters for certain accounts.

WHAT’S YOUR FAVORITE PART ABOUT BEING AN RHS TEAM MEMBER? I love the team atmosphere, and I love the training that has been incorporated for the whole division.

WHAT HOBBY WOULD YOU LIKE TO GET INTO? I want to travel, so traveling.

WHAT JOB WOULD YOU BE TERRIBLE AT: Anything medical; I pass out at the sight of blood!

WHAT IS YOUR FAVORITE MEAL? Corn beef and cabbage.

WHAT SONG DO YOU KNOW EVERY WORD TO? “Amazed” by Lonestar.

WHAT DOES YOUR IDEAL WEEKEND LOOK LIKE?I personally just love to veg. I just love to lie on the couch and binge-watch Netflix shows. I binge-watch because I have to catch up.

WHAT IS YOUR FAVORITE KIND OF MUSIC?Country; I love Brett Young and Sara Evans!

WHAT COULD YOU GIVE A 40-MINUTE PRESENTATION ON WITH NO PREPARATION? Mastering Google research.

MEET CARRIE TYNANHOMETOWN: Mason, Michigan

JOB TITLE: Accountant

TIME AT MSU: I’ve been here since Nov. 11, 2019.

ARE YOU A MORNING OR NIGHT PERSON?Morning. Completely morning.

IF YOU COULD LIVE ANYWHERE, WHERE WOULD IT BE?Either the Carolinas or Colorado. I like the mountains, I think it’d be cool. I’m also a very big beach person, so anywhere that has a beach, mountains or both.

WHAT’S THE LAST MOVIE YOU SAW, AND WHAT DID YOU THINK?

“Frozen 2,” and actually, I really liked it. I thought it was better than the first one even. It had a great outcome, and it was geared toward adults too, so that kinda helps.


CAN YOU DESCRIBE YOUR ROLE? I’m a photo and video supervisor and producer for REHS.

WHAT’S YOUR FAVORITE PART ABOUT BEING AN RHS TEAM MEMBER? The culture and the people here.

WHAT IS YOUR FAVORITE MEAL?I don’t have a favorite meal. I love food! I don’t like one, better than the other. They’re all delicious.

WHAT IS YOUR FAVORITE KIND OF MUSIC? People would probably classify me as a pop person, but I pretty much like everything.

ARE YOU A MORNING OR NIGHT PERSON?Morning, because I get tired at night and I just wanna go to bed. On a weekend, I probably get out of bed around 7 a.m.

IF YOU COULD LIVE ANYWHERE, WHERE WOULD IT BE?Norway. I’ve always thought that Norway is just a stunning country. It’s on my bucket list. I’ve never been, but I feel like I could live there.


“The Lighthouse” with Robert Pattinson and Willem Dafoe. It was an artistic film that I can’t recommend, but if you have respect for acting, then the acting was really good. But it was probably one of the weirdest movies I’ve seen.

MEET CHRIS BULLER HOMETOWN: Rochester, Michigan

JOB TITLE: Digital Media Producer for REHS

TIME AT MSU: 12 years, four years as a student and eight on staff

IF YOU COULD SHARE A MEAL WITH SOMEONE, LIVING OR DEAD, WHO WOULD IT BE?I’d really like to know what Frank Sinatra was like. I feel like his music is very iconic.

ARE YOU USUALLY EARLY OR LATE? Early, because if you’re early then you’re on-time and if you’re on-time you’re late.


CAN YOU DESCRIBE YOUR ROLE? It’s a brand new position, and I’m tasked with creating curriculum for Culinary Services to train its team members.

WHAT’S YOUR FAVORITE PART ABOUT BEING AN RHS TEAM MEMBER?Everybody has been so nice and so welcoming! And everybody seems to love their job, so it’s nice to be around.

WHAT HOBBY WOULD YOU LIKE TO GET INTO? I play flute in a community band, and I play piano. But I’d like to get into photography maybe!

WHAT JOB WOULD YOU BE TERRIBLE AT: Anything involving bugs or heights.

WHAT SONG DO YOU KNOW EVERY WORD TO? The entire “Wicked” soundtrack or anything by Billy Joel.

WHAT DOES YOUR IDEAL WEEKEND LOOK LIKE?Well first of all, someone would have to come in and clean my house. And then my husband and I would go on a road trip to somewhere we’ve never been and just have fun together and do something spontaneous.

WHAT IS YOUR FAVORITE KIND OF MUSIC?Anything ’80s.

WHAT’S THE MOST UNUSUAL THING YOU’VE EVER EATEN? I attended a goat roast once!

MEET DAYNA BRITTON HOMETOWN: Grew up in Warren, Michigan

JOB TITLE: Culinary Services Training Program Developer

TIME AT MSU: Three months

WHAT COULD YOU GIVE A 40-MINUTE PRESENTATION ON WITH NO PREPARATION? Well, I taught biology for 16 years, so the first thing that comes to mind is any topic in a high school biology textbook.

IF YOU COULD SHARE A MEAL WITH SOMEONE, LIVING OR DEAD, WHO WOULD IT BE?Either Ruth Bader Ginsburg or Jane Goodall.

ON A SCALE OF 1-10, HOW FUNNY DO YOU THINK YOU ARE? I am funnier with my husband; we’re a good act. But by myself, I’m probably like a four.


MEET RHSINTRODUCING OUR TEAM MEMBERS

CAN YOU DESCRIBE YOUR ROLE? I assist the accounts in the business financial office. WHAT’S YOUR FAVORITE PART ABOUT BEING AN RHS TEAM MEMBER?I love the people here, they’re all so helpful and so nice, and it’s great to be part of the Spartan family.

WHAT HOBBY WOULD YOU LIKE TO GET INTO?Playing the piano.

WHAT JOB WOULD YOU BE TERRIBLE AT? Working in the nursing home.

WHAT IS YOUR FAVORITE MEAL?Breakfast; everything breakfast. Pancakes, French toast, bacon, all of it!

WHAT SONG DO YOU KNOW EVERY WORD TO? I know the words to every cheesy ’80s song.

WHAT DOES YOUR IDEAL WEEKEND LOOK LIKE?Spending time with my kids. They’re grown now, so when they come to visit I enjoy it.

ARE YOU A MORNING OR NIGHT PERSON?Afternoon, 10 a.m.-4 p.m. are my hours.

WHAT IS YOUR FAVORITE KIND OF MUSIC? Everything except jazz.

IF YOU COULD LIVE ANYWHERE, WHERE WOULD IT BE?I would like to go to South Carolina.

MEET RACHEL BOWDIN HOMETOWN: Mason, Michigan

JOB TITLE: Accounting Clerk II

TIME AT MSU: One month

WHAT COULD YOU GIVE A 40-MINUTE PRESENTATION ON WITH ABSOLUTELY NO PREPARATION?I can do a presentation on the TV series “Supernatural!”


“The Lion King.” It was good! It was exactly like the cartoon, but it made me cry like it’s supposed to.

IF YOU COULD SHARE A MEAL WITH SOMEONE, LIVING OR DEAD, WHO WOULD IT BE?My parents.

WHAT’S THE MOST UNUSUAL THING YOU’VE EVER EATEN? Calamari.

ON A SCALE OF 1-10, HOW FUNNY DO YOU THINK YOU ARE? An 11 – I’m hilarious!

ARE YOU USUALLY EARLY OR LATE? I am on time. I’m not early, but I’m never late.

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Spring 2020 - Michigan State University€¦ · Spring 2020 A publication of The Division of Residential and Hospitality Services at Michigan State . ... through laundry and uniform