Saturday, June 2, 2007

Writing Sample #11: Reverse Gear: community colleges find university students filling their summer classrooms (Daily Southtown, May 6, 2007)

Russ Riberto considered it as wise a move as any he’s ever made. While pursuing his business administration degree at the University of Illinois at Chicago, the Oak Lawn resident returned home each summer to make some money and, in a break from the academic calendar he enjoyed from the previous twelve years, take summer school courses.

“I took a few math classes in two consecutive summers,” said Riberto. “It was strange doing schoolwork in July, but I knew it was a good move and one that would help me get ahead.”

Now working with the federal government’s General Services Administration as a senior project manager, Riberto admits that his decision to take summer courses at Moraine Valley Community College remains one of his wisest academic decisions.

“I was able to stay on track and make sure I graduated from UIC on time,” the 2002 UIC alum said. “Plus, when I got back to UIC I was able to focus on my major classes in business and make sure they were getting the attention they deserved.”

Although students at four-year universities such as Riberto have long utilized their home community colleges to support or advance their studies over the summer months, local colleges have heightened efforts in recent years to promote such opportunities, particularly given the skyrocketing costs of tuition at both public and private four-year institutions across the nation.

“The primary advantage is that [the students] can get the classes they need at a much lower cost with the added convenience of being in their home area over the summer,” said Patrick Rush, director of public relations at South Suburban College. “This may allow them to take a smaller course load as a full-time student or to get their degree faster.”

Students, meanwhile, have increasingly taken advantage of the opportunities available at local community colleges, particularly as tuition at the colleges ranges anywhere from $60-90 per credit hour, an affordable respite from universities’ hefty costs. While some students return home during the summer for full or part-time work, others return expressly for summer school.
In 2006, South Suburban College claimed nearly 500 reverse transfer students, as they are often called, a number accounting for approximately 15 percent of its summer enrollment. Moraine Valley Community College in Palos Hills counts upwards of 20 percent of its summer enrollment as reverse transfer students, a number that has sprouted alongside overall campus enrollment. Oftentimes, university students flock to the community colleges to fulfill general education requirements, such as math, English, science, communications, and history.

“There are a variety of reasons why [general education courses] are popular: students couldn’t get into such a course at their school or they have to make it up or want to get these courses completed less expensively so they can concentrate on courses specific to their major [once they return to their school in the fall],” said Mark Horstmeyer, Director of College Relations at Moraine Valley Community College, who adds that students might also elect to take a course in which they feel they might need extra help.

Students at Illinois universities, meanwhile, can take assurance that their summer work will carry over to their four-year institution with the Illinois Articulation Initiative (IAI), a statewide agreement among participating Illinois colleges and universities with clear guidelines identifying the transferability of courses.

“With the Illinois colleges, at least, transferring credits has become more seamless with the IAI,” said Cathy Robinson, Dean of Academic Services and Counseling at Prairie State College in Chicago Heights. “For those not at an Illinois four-year institution, I would suggest checking with the registrar’s office at the home institution. If the course transfers, then it’s really a win-win.”

Like the aforementioned Riberto, students who take summer courses at their local college rarely regret the edge it lends and the savings it provides. Yet more, such students even impress college administrators with their willingness to stay academically sharp in spite of summer’s tempting sunshine and students’ long-standing avoidance of schoolwork throughout June, July, and August.

“I’m impressed with the students who see that they can compete even better when they stay on their academic toes. They’ve thought it through and realized the benefits are well worth the investment,” said Robinson.

Writing Sample #10: Taking a sip of liquor license know-how (Pizza Today, June 2007)

Casey Harris can tell you a thing or two about the difficulty of obtaining a liquor license. So, too, can Bob Callaway.

Though separated by time zones and some 1700 miles—Harris calling Port Huron, MI home and Callaway residing in Smithfield, UT—the two have traveled a similar path in pursuing their respective liquor licenses, one littered with frustration, disappointment, and bureaucratic noise.

Open since February 2006, Harris and his Casey’s Pizza and Sub Shop, a 100-seat establishment along the lake town’s evolving business district, have yet to pour a pint of ale or drop of wine. Though Harris called to get his liquor license the day after purchasing the former office building in late 2005, his journey to serving a pitcher of Budweiser has been anything but smooth.

“It’s taken two years to get my liquor license and I’m just now getting close,” says Harris, a retired hockey player who spent much of his youth in his parent’s Carmel, IN pizzeria. “I’ve been writing letters, making calls, and am constantly going to meetings. It’s disheartening how long it’s taken—not to mention the costs.”

For Callaway, who ran a catering service in southern California, his move to Smithfield, a modest spot of 7,500 inhabitants hugging the college town of Logan, and subsequent quest for a restaurant liquor license was similarly one of difficulty and distress.

Accustomed to California’s application process, Callaway encountered a different set of rules in Smithfield, a town with liquor regulations well beyond the state’s strict code. He could not purchase another’s vacated license, as one could in California, and was forced to petition the Smithfield City Council for a variance, a series of public hearings and forums to determine if Callaway’s Bistro faced “difficulties or hardships” given its inability to serve alcohol.

“I was going after the first restaurant liquor license in this conservative town,” says Callaway, “and I had to send letters out to everyone within an eight block radius. One dissenting council member said he’d be appalled to have his children walk home from school and pass a place serving alcohol. Such was the battle I faced.”

As it turns out, Harris’ and Callaway’s experiences are not uncommon. Operators across the country often find obtaining a liquor license to be a more challenging feat than anticipated. While liquor licenses once ran exclusively through the state, local municipalities sought increased say in the licenses granted within their communities. Zoning, as Jon Mejia of the California-based American Liquor License Exchange explains, has now lengthened, complicated, and overpriced the process.

“The local guys wanted their say and that’s placed an increased burden on the independent operator,” says Mejia, who notes Los Angeles where operators face a $6,000 price tag just to have their day in front of the zoning department—a first-step plea for a subsequent chance to deliver more paperwork, more cash, and more appeals.

While each state and municipality maintains its own set of regulations, Mejia, a two-decades long veteran of liquor licensing issues, offers a few general principles to move the process forward as efficiently as possible.

Two of the most overlooked items in applying for a license are parking, particularly in cities, and handicap accessibility, both of which demand an operator’s attention to detail and local code.

“These are true almost across the country,” Mejia says, “and are perhaps the critical items which most trip up operators. Don’t have them and you’ll likely run into a problem trying to get the liquor license.”

In an ideal world, says Mejia, the pizzeria would stand far away from residential units and so-called sensitive use facilities, such as churches, schools, parks, and hospitals. But since that leaves little else, Mejia urges operators with a choice to select a spot judiciously.

“If anybody’s going to throw up a real strong protest, it’s probably going to be residents so you’re sharp to avoid them,” he says, adding that community protests frequently delay license applications.

Most importantly, Mejia advises operators to learn the rules ahead of time, particularly those individuals opening a new spot. He relays horror stories of operators signing a lease, but failing to open their restaurant given code violations.

“Do your homework before you sign the lease,” he says. “Check with the appropriate agencies, both local and state, to make sure the business meets all the requirements.”

For operators opening a second pizzeria, Frank Fox of Chicago-based Fox’s Pizza says reputation goes a long way toward a more efficient process. Fox recently opened a new location in Chicago’s southwest suburbs, a 20-minute drive from his current spot, and says that although he got grilled by local leaders and had some moments of “hot seat wondering,” he understood that years of reputation, maintenance, presentation, and stability carried his application.

“[The council] knew who I was and knew I watched minors and consumption,” says Fox. “That’s the best advice I can offer to anyone, existing or new—have a clean record and they’ll respect how you conduct yourself with the product.”

Mejia reports that obtaining a license generally requires 90 days with costs falling anywhere from a couple thousand dollars to six figures. In Washington state, for instance, a hard liquor license might cost anywhere from $2,000-5,000; two New Jersey hard liquor licenses recently sold on the open market for $1.5 million, a nod to the speculative nature that has become more prevalent as zoning has emerged a more challenging hurdle.

For Casey Harris, who once thought he secured a Michigan liquor license for little more than the application fees only to watch new laws change the ballgame, a $20,000 charge is the present price tag. In an attempt to spur downtown development across the state, Michigan passed legislation in 2006 allowing business owners to purchase a liquor license for $20,000—a third of the open market’s going rate—if they could show a $75,000 investment in their downtown property coupled with a $200,000 town investment in redevelopment. Though a hefty cost, it’s a price Harris is willing to pay.

“It’s worth the $20,000 even if it takes a lot of pizzas to make up for it,” says Harris, who hopes to have the license in time for the summer’s active tourist season.

Callaway, meanwhile, now reaps the benefits of the license he obtained in 2003 following a four-year struggle. The frustrations behind him, he’s moving forward.

“It took an election shift on the city council to bring things around, but we finally got it done,” says Callaway. “We’ve been successful with a unique menu catering to different tastes, but now that we’re serving wine we’re no doubt getting customers that we didn’t have before.”