Robert Thompson, Trustee Professor and director of the Bleier Center for Television and Popular Culture in the Newhouse School, was quoted in the USA Today story “What’s next for Megyn Kelly? Experts say the options are limited.”
Hospitality management, nutrition students create luncheons for University community starting March 7
Hospitality management, nutrition students create luncheons for University community starting March 7March 02, 2006Wendy S. Loughlinwsloughl@syr.edu
Nutrition and hospitality management students in the Food Selection, Preparation and Service course (NHM 116) in the College of Human Services and Health Professions at Syracuse University are presenting a series of luncheons throughout the spring semester for members of the University community and other guests. The next luncheon will take place March 7 at 11:30 a.m. in the Slocum Dining Room, Room 021 of Slocum Hall.
The purpose of the luncheon series is to give hospitality management majors and nutrition majors an opportunity to put to work the operations management skills they have learned in the course. Students in NHM 116 also receive foundational skills in human resources management, food preparation and handling, and customer service.
“We try to create a realistic experience for them,” says Kim Johnson, the course instructor. “Some other important elements of this experience are teaching students lessons on food safety, nutrition and diversity of cuisines. We also want students to have a basic understanding of operations management and quantity production.” Johnson is a registered dietician, trained chef and graduate of the Culinary Institute of America.
The upcoming lunches feature the following cuisines:
- March 7 and 9: Italian
- March 21 and 23: American Regional — Hawaii
- March 28 and 30: French
- April 11 and 13: Cuisines of the World — Veracruz, Mexico
- April 18 and 20: American Eclectic
All meals come with an entree, soup or salad, dessert and a beverage. A complete menu for each meal is available one week prior to the luncheon by calling Mary Lou Orr at 443-2386. Special dietary needs can be accommodated by calling Orr.
All luncheons begin at 11:30 a.m. in the Slocum Dining Room. Cost is $10 per luncheon. A passbook for all five luncheons is also available for $45, for a savings of $5. A maximum of five carryout meals will be available beginning with the March 7 and 9 luncheons.
Reservations are required; space is limited. For more information, contact Orr at 443-2386.