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Jim Keiser was a guiding force in the School of Hospitality Management, starting in 1959 when it was part of the Home Economics program. He taught over 16 numbered courses, many of which he developed. Over his 30 year tenure he advised and taught hundreds of students, as well as serving as:

  • Assistant Head of Hotel and Restaurant Institutional Management
  • Acting Head of HRIM
  • Chairman of the Associate Program in Hospitality Management
  • Faculty Advisor to at least six student groups, including the Greeters and the Student Hotel and Restaurant Association

His books include Principles and Practices of Management in the Hospitality Industry and Controlling and Analyzing Costs in Food Service Operations - also known as the Green Bible, which was in print for 40 years, and at one time was used in every baccalaureate hospitality program. Most recently, he is a founding author of Restaurant Management: A Best Practices Approach.

Recognition

  • The Sauble Faculty Award, for one committed to human service and students
  • Outstanding Advisor Award from the College of Human Development
  • Man of the Year from the Penn State Greeters Club
  • International HB Meek Award for Educational Excellence
  • The Keiser Room in the Mateer Building, which was funded by former students