Serving an internship has always been an important part of a college education, with ‘”hands-on” experience a valuable asset to the professional resume.
Students enrolled in Purdue University Calumet’s hospitality and tourism management program are going a step further in their real world training — they operate a restaurant on campus, serving lunch and dinner each Wednesday in the Hospitality Dining Room located in the Hospitality, Tourism Management building on the south end of the campus.
“Our mission at the White Lodging School of Hospitality and Tourism Management is to train the future generation of industry professionals and provide outstanding candidates with post-secondary degrees to lead the future of the hospitality industry,” said Geralyn Farley, associate professor and program coordinator.
“Every employer dreams of the perfect job candidate: the line cook, hotel general manger or front of the house supervisor whose experience is an ideal match for their establishment. They want to hire a professional who won’t require any training, one who can walk through the doors of the hotel or restaurant and get to work immediately.”
Two classes are involved with the operation of the restaurant, which, as of yet, has no name. “Nothing has quite fit,” Farley said, with a laugh, when asked if any names were in consideration.
Students from class course Quantity Food Production and Service handle the lunch portion, which is served from 11:30 to 2 p.m.
Dinner is overseen by students from class course Advanced Foods/Food Service Management. Somewhat different from lunch, the themed evening meal is based on a specific country’s cuisine, such as Australia or Italy, among others. Soft music is played, and guests can enjoy beer or wine with their meal if desired.
“We’ve come here quite a bit for lunch this past year, but haven’t made it for dinner yet,” said Lewis Montmayer of Merrillville. “It’s amazing what these kids are doing. I know it’s only a class for them, but they’re running this place very professionally — and the food is great.”
More than just pop quizzes and table settings are involved for students. They are learning all aspects of running a restaurant, from planning the menu and shopping for groceries and supplies to cooking, serving, cashiering and cleaning up.
“There are many values of being involved in running the restaurant, such as being able to experience serving and working on a line in a smaller environment, restaurant, kitchen and being able to take that experience and put it towards the outside world in potential places of work,” said Purdue senior Ashley Villareal. “Also, it gives you the chance to realize what the people in the industry have to go through every day, and the potential hazards, complications that come upon a restaurant on a daily basis. “
Classmate Nicky Toler agrees.
“Being involved in running the restaurant is tough. There are so many things involved,” she said. “A student has to be incredibly detail-oriented, whether you’re scheduled to work front of house or back of house, to ensure that the guest is getting exceptional service and great food.”
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Each Wednesday during the school year, lunch and dinner are offered. Reservations made through the HTM secretary Jean Rhyne are necessary, as the spots in the 50-seat eatery fill quickly. Two seating times for lunch and two seating times for dinner are offered. First come, first served
Although the restaurant does not have an official name, its popularity and reputation has been well-established during its four-year existence, not only on the PUC campus, but throughout the community as well.
“We come from Cedar Lake almost every Wednesday for lunch,” said Linda Haggerty, during a recent meal in the dining room. “What a wonderful little gem we found here. We know the students are learning, so if the food takes a while or the servers make a mistake, it’s OK. It’s worth the trip.”
For more information about lunch reservations, visit [email protected]. For dinner reservations, call Jean Rhyne at (219) 989-2340.
Sue Ellen Ross is a freelance reporter.