Hotel/Restaurant/Tourism Management

Hotel/Restaurant/Tourism Management


The Center for Meeting and Learning, the reason
why they put together so many great events is because of the teamwork and because of
the team we have. And I feel like the mission they have of putting
first students and the school over the profit and the business side actually makes the difference
on how the events turn out. The class that we have is called banquet operations. Our students have to do thirty hours per term
working with the customers on the floor, either cooking them food, serving the food, or a
combination of both. And I love being out in the community, I hear
about what a great experience somebody had because I know that it was a student of mine
was there, doing an awesome job. My name is Roxana, and I am from Venezuela
and I’m an international student at the Culinary Arts and Hospitality program at LCC. We get so many opportunities to actually play
a professional role in the school that in some other places might not happen. It’s not only coming to school and sit down
in a classroom and listen to hours of lectures. It’s actually going out into a banquet or
into a restaurant setting and getting those skills that you’re going to need. I’m an instructor here at Lane Community College
in the Hotel/Restaurant/Tourism Management Program. We have a living, learning lab here at Lane
Community College which is really unique. Most community colleges don’t have a full
service restaurant, nor do they have an actual event facility. So our students in our program have the opportunity
to work both front of house and back of house in a restaurant setting and in a banquet operations
setting. In my class I like to do the napkin race. So I teach everybody how to fold a basic napkin and then they have to race to see who finishes first but it also has to be perfectly perfect. The Harvest Dinner is an annual event that the Lane Community College Foundation puts on and we work in tandem with them. So our entire program basically stops for
two weeks so that we can prep food for 400 people and set a room to serve 400 people. And it happens in the fifth week of the fall
term, so all of the students, it’s their very first month in school and most of them don’t
have any experience in the front of the house or the back of the house. So it’s an interesting challenge to get everyone
trained so they feel comfortable serving four or five courses over the two hour period we
have this huge event. The tables look amazing. We had our challenges for feeding all those
people. I like going over all those details, and actually
going to the Harvest Dinner, and seeing all the things come together. It’s just super cool. The room looked really pretty, with the table
clothes and the lighting. We had a lot more entertainment than we normally
have. So we opened the show with drummers. Huge, beautiful wooden drums. And they did this program, and the lion runs
through the room, and we had a Balinese dancer. The cultural exposure to the students I thought
was fascinating. One, the food was a little unfamiliar to them. And then to see and hear the music and the
costumes. I just think it’s really cool to see all our
work come together in this epic project. It then goes back to help the school. And at the end we all know we helped raise
several hundred thousand dollars for student scholarships at LCC.

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