2008 Woodie Awards
HTM courses provide restaurant management experience
By: Nicole Elischer
Issue date: 2/12/07 Section: News
- Page 1 of 1
The Hospitality and Tourism Management courses will once again be offering themed lunches and dinners for the university faculty, students and community members.
The classes 291(Quality Food Production) and 492 (Advanced Quality Food Production) will be held in the Room with A View on Wednesday afternoons and nights throughout the semester.
Lori Feldman, a marketing professor that has attended some of the HTM lunches said she has found them to have very creative menus which were well executed.
"The food quality was very good and the service was friendly and professional. I think it's the best bargain on campus for lunch," said Feldman.
Geralyn Farley, associate professor, said these lab courses in the HTM department provide students with a hands-on, realistic experience of what they will be facing in the restaurant and hotel world. Farley also said it offers opportunities for the public to evaluate the students' performance.
In the courses, Farley said the students learn about the planning, preparation and serving of food for a restaurant-like setting by creating a lunch or four-course dinner based on a theme. This includes planning the menu, purchasing the food and expanding on recipes, food preparation and service of the food to guests. And also set-up and clean-up of the room.
Students play a role in every part of the lunch from serving the guests to being manager of the mock restaurant.
Farley said this experience provides the students with what they will be experiencing when they graduate, particularly the pressures of managing a restaurant and making sure the customers are satisfied.
This year's theme of the lunches is geographic areas of North America, while the themes of the dinners are major cities in the United States. Past themes have included television shows of the 1950's and 60's, children's board games, Broadway musicals, Disney movies and places along Route 66.
Farley said the themes are usually light and frivolous and students have been very creative in interpreting them. Students have taken other courses, like accounting and food purchasing, to help them succeed in these courses.
"The students are very diligent in their preparation and everything is always well planned and executed," said Debbie Thinnes, coordinator of distance learning who has also attended some of the lunches and dinners.
The HTM 291 lunch series begins on Feb. 14, featuring food from Canada and Alaska, and continues until April 4. Food is priced ala carte and seating takes place at 11:30 a.m., 12 p.m., and 12:30 p.m. The HTM 492 dinner series also begins on Feb. 14 and continues until May 2. The cost of weekly dinner is $15 and the cost of the finale is $17. Seating for dinner times is 5:30 p.m. and 7 p.m. For more information or to make a reservation, call (219) 989-2319 or (219) 989-2717 for groups of 12 or more.
The classes 291(Quality Food Production) and 492 (Advanced Quality Food Production) will be held in the Room with A View on Wednesday afternoons and nights throughout the semester.
Lori Feldman, a marketing professor that has attended some of the HTM lunches said she has found them to have very creative menus which were well executed.
"The food quality was very good and the service was friendly and professional. I think it's the best bargain on campus for lunch," said Feldman.
Geralyn Farley, associate professor, said these lab courses in the HTM department provide students with a hands-on, realistic experience of what they will be facing in the restaurant and hotel world. Farley also said it offers opportunities for the public to evaluate the students' performance.
In the courses, Farley said the students learn about the planning, preparation and serving of food for a restaurant-like setting by creating a lunch or four-course dinner based on a theme. This includes planning the menu, purchasing the food and expanding on recipes, food preparation and service of the food to guests. And also set-up and clean-up of the room.
Students play a role in every part of the lunch from serving the guests to being manager of the mock restaurant.
Farley said this experience provides the students with what they will be experiencing when they graduate, particularly the pressures of managing a restaurant and making sure the customers are satisfied.
This year's theme of the lunches is geographic areas of North America, while the themes of the dinners are major cities in the United States. Past themes have included television shows of the 1950's and 60's, children's board games, Broadway musicals, Disney movies and places along Route 66.
Farley said the themes are usually light and frivolous and students have been very creative in interpreting them. Students have taken other courses, like accounting and food purchasing, to help them succeed in these courses.
"The students are very diligent in their preparation and everything is always well planned and executed," said Debbie Thinnes, coordinator of distance learning who has also attended some of the lunches and dinners.
The HTM 291 lunch series begins on Feb. 14, featuring food from Canada and Alaska, and continues until April 4. Food is priced ala carte and seating takes place at 11:30 a.m., 12 p.m., and 12:30 p.m. The HTM 492 dinner series also begins on Feb. 14 and continues until May 2. The cost of weekly dinner is $15 and the cost of the finale is $17. Seating for dinner times is 5:30 p.m. and 7 p.m. For more information or to make a reservation, call (219) 989-2319 or (219) 989-2717 for groups of 12 or more.
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