Marriott Meals, lunches and dinners prepared and served by hospitality and tourism management (HTM) students, are being offered for the fall 2017 semester beginning Sept. 26 at the Marriott Center for Hospitality Management on the 11th floor of the Campus Center.
“Restaurant Operations Management” is a core course within the HTM program in which students have the opportunity to manage the restaurant with a team of student employees. Students deliver first-class dining experiences to guests for lunches and dinners. All of the menu items served are made fresh-to-order. Overall, this course provides an exceptional management and interactive learning environment, after which students feel confident moving forward within the hospitality industry.
Each week, students alternate roles within the “classroom” participating in every aspect of the restaurant business. Students learn high-quality standards of guest service, staffing, ordering and receiving, food costs and accounting, and overall operations techniques to running a full-service restaurant. Students rotate through different positions teaching them hands on about sanitary codes, food preparation techniques, and proper serving temperatures.
Reservation times for lunches are 11:45 a.m. to 12:45 p.m. on Tuesdays, Wednesdays and Thursdays. Starters are $2.50, entrees $7 and desserts $2.50, or a bundle deal is available for $11.
Dinner times are Tuesdays and Wednesdays from 5:45-6:45 p.m. Starters are available separately for $3, entrees for $8 and desserts for $3, or diners can choose a bundle of all three for $13.
Prices do not include 7 percent meal tax; students are tax-exempt with proper ID.
For reservations, call 413/545-0877 or email firstname.lastname@example.org.
A Grab ‘n’ Go option is available. Call 413/545-0877 to place an order.
The 200-seat Marriott dining facility, open since 2007, is named in honor of J. Willard and Alice S. Marriott. The $6.3 million facility encompasses two state-of-the-art commercial production and demonstration kitchen-classrooms.