Stephen Shiring, EdD, MBA, CHIA

Experience

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  Penn’s Woods Boy Scout Council

  Jun 1980 - Aug 1980

  Internship - Food Production Manager (Requirement for graduation Food and Nutrition Department, IUP)

  Roaring Run (Johnstown, PA) and Wopsononock (Altoona, PA) Boy Scout Camps. Managed the food production area, storage, and dining room facilities. Responsibilities during this internship experience included: Supervised an assistant cook and a food production staff (eight people) at a mountainous boy scout camp housing weekly three hundred scouts. Trained the staff in proper food preparation and sanitation procedures. Designed cyclical menus requiring special diets using USDA Foods. Ordering, receiving, storage and inventory of provisions. Organized and prepared a chicken barbecue picnic for "Parents Day" served each Wednesday evening which was attended by scouts, their families and scout executives swelling the count to over 700 for dinner.Passed a sanitation inspection conducted by a team of Scout Executives from the National Boy Scout Office, Texas of the kitchen, preparation areas, storage facilities and dining room. The dining hall was a profit center. Show less

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  Bob Evans

  Jun 1981 - May 1983

  Restaurant Manager

  Completed a fourteen-week structured corporate management training program. On-the-job restaurant operations, received classroom training at Corporate Headquarters, observed a sausage production plant and visited the Corporate Farm. I received a certificate of recognition upon completion of formal training during a graduating ceremony held at the Bob Evans Corporate Headquarters, August 1981. I was a new store training manager. I "opened" three restaurants, trained the crews, and assisted in soft-opening and grand-opening activities.Implemented a preventative maintenance schedule within the food production area which reduced food cost and was operationally adapted across the company. Implemented forecasting systems based on menu item food usage which increased quality, customer satisfaction and reduced food waste.Special Assignment, Summer 1981I was selected to diagnose the operational efficiency of a Bob Evans Restaurant located in Boardman, Ohio. Following a site visit, classical time and motion observation, flow of food, adherence to recipe and cooking procedures and customer service, while benchmarking against Bob Evan's Operational procedures, I identified areas for operational improvements which were adapted by corporate. Show less

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  Indiana University of Pennsylvania, College of Business

  Oct 1984 - Aug 1985

  Graduate Assistant to the Director, Small Business Development Center

  Worked in strict confidence with the Director to provide financial consultation to the owners of small businesses. Analyzed income statements and balance sheets by using selected financial ratios. Developed business plans for clients. Designed and implemented three workshops: Starting a Small Business, Financing Your Small Business and Bookkeeping for Your Small Business. Participated in a feasibility study to determine the success of developing a small business incubator in the Robertshaw Building at IUP. Conducted research to determine the availability of existing job skills located within Indiana County. Surveyed local real estate agents to determine availability of existing real estate zoned for manufacturing in Indiana County. Member of a negotiating team representing a buyer for the purchase of a small manufacturer located in Jackson, Mississippi. Traveled to Mississippi for an on-site plant inspection. Prepared spreadsheets, graphs, and calculated financial ratios from the firm's previous ten-year income statements and balance sheets. Show less

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  Indiana University of Pennsylvania, College of Business, Management & Marketing Department

  Aug 1985 - May 1987

  Instructor

  Responsible for the preparation and implementation of undergraduate courses. Taught at a quality level five different undergraduate courses in both the Management and Marketing disciplines: Marketing 320, Principles of Marketing, Marketing 321Consumer Behavior, Management 360 Management Productions Concepts, Marketing 481Special Topics: Small Business Management and Management 495 Business Policy

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  Butler County Community College

  Aug 1987 - Aug 1996

  Director & Associate Professor, Hospitality Management Program, Business Division

  Hired to create the Hospitality Management Program at BC3. Wrote the curriculum and coordinated Hospitality Management Program while teaching 22 credit course loads per semester (included three credit overload, four credit internship), mentored, and advised students, initiated student employment opportunities, administered food production lab, supervised student interns, catered all events on-campus, including monthly President and Board of Trustee meetings and participated on college committees. Formed Industry Advisory Board and secured scholarship and external funding. Annually escorted students to National Restaurant Association Show, Chicago and the International Hotel & Motel Show, New York City. Show less

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  Jardine's Restaurant, Country Store, and Catering

  Aug 1987 - Aug 1996

  Catering

  Delivered exceptional guest services to both corporate and social clients working as a team member for the premier caterer in Western Pennsylvania implementing off-premise catering events. Jardine's served as a primary and exclusive caterer for many corporate and social accounts and venues. Of achievement, catered a Corporation's 50th Anniversary Celebration's serving 13,500 guests.

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  IUP, Eberly College of Business, Management Department, Hotel, Restaurant, Tourism & Event Managemen

  Aug 1996 - now

  Professor

  A position whose responsibilities include developing a program of effective teaching, advising and related potential activities of scholarship that supports teaching and leads to the discovery, integration, or application of further knowledge.

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  Foodservice Innovators, Inc.

  Aug 1996 - Dec 1999

  Food Broker/Sales and Marketing Support Service

  Sales and marketing support services to assist the "Principal" manufacturer, processor, farmer, grower, and seafood harvester by demonstrating their product lines at industry food shows. Educate users on proper food handling & preparation techniques. Wrote for the buyer Hazard Analysis Critical Control systems for adaption of specific food item into their operation's flow of food. Designed recipes for use of item and developed user menu options for their buyer.