Ed Copeland, CHA, received his Bachelor of Science in Business Education and Accounting from Chicago State College. Like many hospitality industry professionals, Ed began his career on a part-time basis during college and fell in love with the industry. During his forty year career, Ed has managed various hotels and restaurants in the Midwest and retired as Vice President of Hotel Operations for Strang Corporation in Cleveland, Ohio. He is the former Chairman, and currently Honorary Director of the Illinois Hotel and Lodging Association. He also serves as Secretary and Chairman of the Scholarship Committee for the IHLA Education Foundation. In 1990 Ed was recognized as Hotelier of the Year for the State of Illinois and General Manager of the Year for Cendant Hotels. Ed joined the Kendall faculty in 2008. He teaches Rooms Division Operations and Management courses in the Hospitality program.
Steven Grand Pré
Dining Room Instructor
While all of our faculty members understand the critical link between the front and back of the house, it falls to Steven Grand Pré to school our Culinary Arts students in the art of service. He draws on his forty years of experience in front-of-the-house at fine establishments around Chicago such as the Four Seasons Hotel, as well as those in Los Angeles and Italy. Grand Pré has been on the faculty of Kendall College for 24 years, during which time he was recognized by the United Methodist Church as the Exemplar Teacher of 2001. He holds a CHE (Certified Hospitality Educator) certification and has memberships in CHRIE (Council on Hotel, Restaurant, Institutions, Educators) and AIWF (American Institute/Wine and Food).
Assistant Professor, School of Hospitality Management
John Laloganes earned a Bachelor’s Degree in Hospitality and Tourism Management (with a specialization in Food and Beverage Management as well as Training and Human Resource Development) from the University of Wisconsin–Stout and completed a Master’s Degree in Vocational Education in Human Resource Development from the University of Minnesota. Currently, Mr. Laloganes is pursuing his Doctorate Degree in Organization Leadership through Argosy University. Mr. Laloganes, a sommelier, has authored the book, Essentials of Wine with Food Pairing Techniques. His latest book, The Beverage Manager's Guide to Wines, Beers and Spirits was released in January 2012 and awarded the “Best Wine Book for Professionals in the United States” in 2013 by the Gourmand International Book Awards.
Associate Professor, School of Hospitality Management
A native of France, Chris Letchinger received a BA in History from l’Université Paris-Sorbonne (Paris IV) and an MBA from Southern Methodist University in Dallas, Texas. She pursued her career in the hospitality industry where her specialty became the overhauling of financially troubled operations. In addition, she participated in the design or remodeling of a dozen establishments and opened seven restaurants. She began teaching at Kendall in 1988 where she focuses on accounting and cost control courses. The United Methodist Church recognized her as an Exemplar Teacher in 1990. Ms. Letchinger’s interests encompass feasibility studies, cost control and the reasons for the failure of restaurants.
Ted Mandigo, CPA is a graduate of the Cornell University School of Hotel Administration and holds an MBA from Loyola University. He is past president of the Illinois CPA Society, sits on the national council of the AICPA, and helped to found the International Society of Hospitality Consultants. With over 30 years of consulting experience, he is frequently quoted in local and national publications regarding the local market and the state of the industry in general. During his career, Mr. Mandigo has conducted more than 1,000 market feasibility studies and consulting analyses for the hospitality industry including: a feasibility study for the Ritz Carlton Chicago; moderation of the Choice Hotels Impact Summit; consulting for Tavern on the Green and Windows on the World; a market feasibility analysis for the Hammond casino; impact analysis for Best Western and Marriott; and litigation support services for the Hong Kong Hilton. He has conducted numerous national and international programs and seminars.
Sapna M. Mangal brings more than a decade of international hospitality and teaching experience to Kendall. Prior to graduating from the Singapore Hotel Association Training and Educational Center, she successfully completed a management training program at Singapore’s Omni Marco Polo Hotel. Ms. Mangal launched her hospitality career in banquet sales and management at a university club with over 5000 members. After relocating to the U.S., she earned a Bachelor of Science in Hotel Management at the University of North Texas while interning at the Wyndham Anatole in Dallas, one of the largest convention hotels in the United States. She was also involved in event management for a number of community organizations and hospitality industry groups. Ms. Mangal earned an M.S. in Hotel and Restaurant Management with a minor in Marketing in 1994. Her thesis focused on measures of service quality and the perceptions that upscale hotel property managers have of them.
Ms. Mangal returned to Singapore as a Program Manager for Irvine, California-based multi-national hotel marketing consulting company Hospitality Marketing Concepts. Her consulting assignments included the Pan Pacific Kuala Lumpur, Pan Pacific Singapore, Omni Marco Polo Singapore, Djakarta Hilton, and the Shanghai Hilton. Later she returned to the University of Houston to earn an M.B.A. with a Management Information Systems concentration. Prior to joining Kendall’s faculty, she taught at Sam Houston State University in Huntsville, Texas.
Philip Mott has been involved in the restaurant and hospitality industry for the last twenty- five years. Mr. Mott received a BA in history from the State University of New York at Buffalo and an MBA in Finance from The University of Chicago. He began in the industry by helping start a café with his brother in Hyde Park in 1981. This venture grew to fifteen cafes, a catering company, a bakery and commissary, and a vending company. Mr. Mott helped to found Park Restaurants, which operates North Pond, the award winning restaurant in Lincoln Park. In addition, Mr. Mott has worked in the investment-banking field working on a futures options risk analysis program and setting up a venture capital fund. He also was the Director of Operations for a fine wine distributor. He has done independent consulting for many years and served as an advisor at a Small Business Administration / Small Business Development Center. Mr. Mott’s restaurant career includes being proprietor of Le Français, the noted French restaurant in Wheeling, Illinois. During his tenure, Le Français received the Five Diamond Award from AAA, the Mobil Four Star award and Four-Stars from the Chicago Tribune. He has also worked for Bennigans, Levy Restaurants and the National Restaurant Association in Washington, D.C. Mr. Mott serves on the Chicago Public Schools Taskforce for Healthy Eating and with the Healthy Schools Campaign.
Deborah Popely has more than 25 years of experience as an event planner and meeting facilitator, and more than 10 years of experience as a sustainability consultant and educator. She is the founding executive director of Green Events Source, a non-profit dedicated to increasing sustainability in the events and hospitality industries. She is also the founding president of the Green Meeting Industry Council of Chicago, where she serves on the board of directors for educational programming. In addition, Ms. Popely is chair of the host committee for the 2013 Global Sustainable Meetings and Events Conference in Chicago.
She has written extensively on green events and related topics, and has served as a presenter and keynote speaker for local, regional and national industry organizations including Hospitality and Sales Marketing Association International (HSMAI), Destination Marketing Association (DMAI), Professional Convention Management Association (PCMA), Meeting Planners International (MPI), and the Green Meeting Industry Council (GMIC). Ms. Popely published the Green Events Sourcebook, a multi-media sustainability toolkit for event planners and suppliers, and has contributed to dozens of industry publications on the topic of sustainability. She is an approved trainer on Green Meetings and Events for GMIC Global.
After graduating from The University of Wisconsin-Madison with a BA degree in English Literature and with 7 years in the industry, Chris Quirk received an AOS from the New England Culinary Institute in Montpelier, Vermont. He served as Executive Sous Chef at the Hôtel Sofitel in Redwood City, California under Chef Gilbert Drouelle, (Maître cuisinière de France).
Chef Quirk returned to Wisconsin and opened The Antlers, a restaurant on Lake DuBay in central Wisconsin. His desire to teach his culinary skills to young chefs led him to embark on his teaching career as Chef Instructor at The New England Culinary Institute. Chef Quirk later moved to Tortola, British Virgin Islands to develop and open a new Culinary Campus at the H. Lavity Stoutt Community College.
Returning to the US in 2003, he served as Sous Chef for the Westmoreland Country Club in Wilmette before joining the faculty at Kendall College.
Pamela Stoner is a graduate of Kendall College with both an A.A.S. in Culinary Arts and a Bachelor of Arts degree in Hospitality Management. Ms. Stoner has served in a number of general management positions at restaurants in Chicago’s Lincoln Park area including the North Pond Café and Bistrot Margot. As an entrepreneur and chef, she operated a 9-room inn with a 45-seat fine dining restaurant on the southern shores of Lake Michigan.
Ms. Stoner rejoined Kendall College in 2004 as an instructor, teaching dining room service. Since assuming her responsibilities on the Kendall faculty, Ms. Stoner has demonstrated her innovative approach to service by introducing lectures based on ”Zingerman’s Guide to Giving Great Service”, by Ari Weinzweig, and by implementing training in wine, beer, and spirits.