John Purdue Room
Exquisite in its design and use, this laboratory trains our second-year students in food preparation and service as well as the fourth-year students in front and back of the house management.
All aspects of the dining experience are carried out by the students in the John Purdue Room. At noon, the students rotate through various positions commonly found in food service operations. They learn and develop food production and service skills. By the end of the semester, they have been exposed to quantity cooking methods, the use and care of equipment, and service techniques.
Students in HTM 492 operate the John Purdue Room at night. This class is an advanced hospitality management simulation designed to give students an opportunity to experience hands-on practice in a wide range of managerial skills and techniques that are normally associated with the duties of a hospitality operations manager.
Students are expected to manage, market, develop daily specials, produce, execute, and evaluate a casual fine dining experience. The students utilize the skills and knowledge gained in this and previous courses in order to make necessary managerial decisions and provide strong leadership, training, and guidance to classmates in the production of a realistic and successful casual fine dining experience.
We invite you to be part of the learning process. Reservations are encouraged for the lunch hour and the menus change seasonally. Reservations can be made by calling 494-6845.