The Prospector (Helena, Mont.) 1916-2015, April 06, 2005, Image 1
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McCallum Back at Carroll Inside Page 15 Tyner Kuehn’s busy life Inside Page 14 New Head Volleyball Coach Inside Page 7 Get a job at the Career Fair by Mike Stratman Statt Writer Have you started thinking about your career after college, a summer job, or internship? This is a chance for those juniors and seniors to start looking and asking about possible jobs or internships for those who have not done so yet. It is a chance for you to start making those important contacts. There will also be several graduate school representatives to talk with. “We have right now, as of today 95 business or schools registered,” said Colleen Drake, Coordinator of Helena area Career Fair. There will be businesses and schools such as the Air Force, Utah Medical Center, Edward Jones Investment, Gonzaga University School of Law, and the University of Montana’s Department of Sociology. However, it is open to all classes. It is good practice for the lower classmen and is less threatening than a one-on-one interview, Drake said. The fair will run from 11:00 a.m. to 4:30 p.m. Wednesday, April 6 in the P.E center. During the fair there will be locations for resume critiques, Drake said. You don’t have to wear a suit, but should look presentable. During the fair they will be run ning a video on how to make the most of the Career Fair, said Rosalie Walsh, director of Career Services. The Career Fair is the opportunity to prac tice those interviewing techniques. According to information provided by Drake, it is impor tant that you should have a few questions in mind for the employer or school; it will help your performance as well. An employer from previous fairs has told Walsh that they would like to see freshman and sophomores for intern ship prospects. If an internship does not work out it is not a big loss for the employer, instead of hiring a graduate who decides it’s not what he or she wants. However, Walsh stressed that the Career Fair is open to all students. “It raises their consciousness about planning ahead,” Walsh said. Walsh said that the job market is better, than it has been in the past and anticipates that it will continue to be so. “It is good practice for the lower classmen and is less threatening than a one-on-one interview” New face and big plans at Carroll’s dining services by Denise Kile Staff Writer A long day of skiing will sure work up a Carroll stu dent’s appetite. Well, if Gary Coyle is your instruc tor you don’t have to worry. Coyle is the new general manager of Sodexho and has some big plans for Carroll’s dining service. This ski instructor with 35 years of experience on the slopes will now be sharing his 20 years of dining expe rience with the Carroll stu dents. Coyle’s food service experience began at Carroll 20 years ago. In 1976 Coyle was a manager trainee. He left Carroll for a position at Montana Tech. Three years later he was offered the job as general manager of the cafe teria at Carroll and took the job. Coyle moved on after spending a few years at Carroll and joined her sister school, Gonzaga. Now after 20 years he has come back to serve Carroll’s students and improve the dining service. Coyle is hoping to integrate an “ultimate dining program” into Carroll he says. The ulti mate dining program will have more display cook ing, action cooking, and be timelier with food preparation and presenta tion. Coyle has had three years of experience with the “ultimate dining pro gram” and believes that Carroll students will ^ enjoy their dining pro- i gram more than ever T, before, says Coyle, o Coyle says, “An j§ important part of the din- & ing program is knowing what kind of food to serve your clients and what foods go with each season.” Displays are the most important. If it doesn’t look good students are not even going to want to try the food says Coyle. Fun and excitement is also an important part of Coyle’s new plan. “I would like to see more interaction out in the Cube while students are waiting to get into the cafeteria. This way they know that they are important to our dining staff and that we would like to make each meal as enjoyable as possible,” said Coyle. Gary C o y le joins Sodexho, bringing along with him 20 years of food service experience. A fantastic night had by all by Stefanie Evans Staff Writer Friday night, March 18, Carroll held the 2005 Junior/Senior Banquet across town at the Red Lion Colonial Inn. The night consisted of cocktails, a catered dinner with theater entertainment, followed by a long night of dancing. Attendees included junior and senior students, faculty and staff of Carroll. Seniors Katie Stiel and Josh Mouat were chosen by their fellow classmates to speak at the banquet. “For the first time probably in my life I didn’t know what to say, so I thought I would serenade everyone with a little Righteous Brothers. Although I was trying to be silly I couldn’t help but get a little choked up.” said Stiel, senior communication and public rela tions major from Idaho Falls, Idaho. Mouat, senior elementary education major from Boise, Idaho, said he was really surprised when he found out he had been chosen by his classmates to speak. “I just hope I delivered a fun speech.” Josh chose to highlight various amusing and tear-jerking events from each of the past four years in his speech. The students also voted Murphy Fox,profes sor and director of the Honors Scholars Program, to speak on behalf of the faculty. WEDNESDAY, APRIL 6, 2005 VOLUME 88, NO.6