Penn State Names John Metz Conti Professor

Executive chairman of Metz Culinary Management chosen to help mold students at Penn State's School of Hospitality Management

. May 24, 2012

UNIVERSITY PARK, PA May 24, 2012 - The Penn State School of Hospitality Management (SHM) has named John Metz, executive chairman of Metz Culinary Management, as the Walter J. Conti Professor of Hospitality Management in the Penn State College of Health and Human Development. Metz is the seventy-sixth Conti Professor.

“John Metz is a true visionary and entrepreneur who leads a company based on core values we should all live by,” says John O'Neill, director of the School of Hospitality Management. “He is a valuable asset to Penn State by serving as Conti Professor.”

Conti professors provide additional knowledge and expertise to the School of Hospitality Management, serve as advisors to the director of the school and interact with students in educational forums. They visit the school to present guest lectures in hospitality management and to speak at graduate and undergraduate colloquia.

In addition to his guest lectures on campus, Metz also will be hosting approximately 40 students in the fall for a day at his company's commissary in Erie, Pa. Students will learn about the company's sustainability practices and the logistics of preparing, transporting and serving fresh food to an estimated 15,000 students in the Erie school district.

“It's an incredible honor to be selected as Conti Professor -- one that I humbly accept,” said Metz. “I look forward to working with the faculty, staff and students at Penn State's School of Hospitality Management and will offer any insight or guidance I can provide them.”

Metz began his career in the food-service management industry in 1967 with the founding of Custom Management Corporation. Custom Management Corporation was acquired by Morrison's Hospitality Group. During this time, Metz oversaw the growth of more than 900 accounts. In 1993, he was awarded franchise rights from T.G.I. Friday's restaurant chain and currently operates thirteen franchises across New Jersey and Pennsylvania.

In 1994, Metz introduced Metz and Associates, Ltd., the management company for dining services, which expanded into facilities management in 2000. Metz Culinary Management has become one of the fastest growing regional food service providers in the nation and has 150 clients in businesses, industries, healthcare facilities, school districts, colleges and universities.

Throughout his career Metz has received a variety of awards, including industry prizes such as the International Foodservice Manufacturers Association's Silver Plate Award and Restaurant Business magazine's Leadership award. He is a trustee board member and board director of the National Restaurant Association's Educational Foundation, a member of the board of overseers of Harvard University, a trustee board member at Misericordia University in Dallas, Pa. and an active member of the Culinary Institute of America.

The Conti Professorship Program was established by alumni and friends of the Penn State School of Hospitality Management in 1987 to honor Walter J. Conti for his contributions to the school, to Penn State and to the hospitality profession. Conti, for whom the professorship is named, is a well-known restaurateur and industry leader from Doylestown, Pa. He is the retired owner and chief executive officer of Conti Cross Keys Inn and the Historic Piper Tavern, both located in Bucks County, Pa. Conti has held various leadership positions in the National Restaurant Association, including chairman and “diplomat” of the association's educational foundation.

Past Conti Professors include Plato Ghinos, president, Shaner Hotels Group; Bill Fortier senior vice president, Development, Hilton Worldwide; Everette James, former secretary of health, Commonwealth of Pennsylvania; Steve Rushmore, president and founder, HVS; Franco Harris, president and owner, Super Bakery, Inc.; Ferdinand Metz, president emeritus, Culinary Institute of America; Tim Ryan, president, Culinary Institute of America; Wallace Doolin, former president and CEO, Friday's Hospitality Worldwide, Inc.; Raymond Shultz, former president and CEO, Promus Hotel Corporation; William Shaw, former president and COO, Marriott International and Jim Evans, CEO, Brand USA.

Metz Culinary Management provides dining and environmental management services for clients in a variety of settings, including hospitals, public and independent schools, colleges, long-term care facilities, corporate offices and manufacturing facilities. Metz is a family-driven company that collaborates with its clients to deliver restaurant-inspired hospitality to each and every guest. In 2011, Food Management Magazine named Metz one of the Top 20 Management Companies in the U.S. and one of the Top 5 Firms to Watch. For more information on Metz Culinary Management, visit www.metzculinary.com.

For more information about Penn State's School of Hospitality Management, please contact:

Brian A. Black
Director of Hospitality Industry Relations
School of Hospitality Management
Penn State University
201-A Mateer Building
University Park, PA 16802
814-865-6728
bab180@psu.edu

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in December 2018...

Hotel Law: New Administration - New Policies

In a business as large as a hotel and in a field as broad as the law, there are innumerable legal issues which affect every area of a hotel's operation. For a hotel, the primary legal focus includes their restaurant, bar, meeting, convention and spa areas of their business, as well as employee relations. Hotels are also expected to protect their guests from criminal harm and to ensure the confidentiality of their personal identity information. These are a few of the daily legal matters hotels are concerned with, but on a national scale, there are also a number of pressing issues that the industry at large must address. For example, with a new presidential administration, there could be new policies on minimum wage and overtime rules, and a revised standard for determining joint employer status. There could also be legal issues surrounding new immigration policies like the H-2B guest-worker program (used by some hotels and resorts for seasonal staffing), as well as the uncertain legal status of some employees who fall under the DACA program. There are also major legal implications surrounding the online gaming industry. With the growing popularity of internet gambling and daily fantasy sports betting, more traditional resort casinos are also seeking the legal right to offer online gambling. Finally, the legal status of home-sharing companies like Airbnb continues to make news. Local jurisdictions are still trying to determine how to regulate the short-term apartment rental market, and the outcome will have consequences for the hotel industry. The December issue of Hotel Business Review will examine these and other critical issues pertaining to hotel law and how some companies are adapting to them.