Get Hands-on in Our Food Service Learning LabBistro 61 may look like a modern dining room, with minimalist
décor, crisp white tablecloths and an orchid at every setting — but it’s
also our hands-on lab, where students wow diners 4 days a week.
A memorable dining experience is a highly coordinated team effort between the front and back-of-house team, says instructor Bill Jarvie. “It’s all about leadership, teamwork and coordination."
“Three student managers are overseeing a team of 18. They’ve developed the menu themselves, purchased the food, and now they’re laying out the dining room according to the Bistro 61 standards.”
The next day, a new team will take on the challenge — so each student has a opportunity to cycle through key roles. Will you join them our Hospitality College?
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