School is back in session, and in the spirit of new beginnings, Campus House is pleased to introduce a pilot of its new blog feature. Welcome! Technology allows information to travel so effortlessly that Campus House wants both club members and the Buffalo State community to have easy access to news and happenings in the Hospitality and Tourism program.
This blog will serve as a gateway to information on the most current Campus House features and weekly specials available. Accompanying the photos and descriptions of menu specials will be information and background on the historical or ethnic significance of these menu items and the thought and technique involved in their creation. Chefs do not create dishes or menus out of thin air. Much time and effort goes into choosing what to serve, including time of year, seasonal specialties, holiday expectations, and appetites of the clientele.
In addition, this blog will keep the community up to speed on upcoming celebrations, such as the Buffalo State College 20th Anniversary Hospitality Ambassador Awards and the Buffalo Cherry Blossom Festival, both events that the Campus House is proud to have a role. Look for details on these and other events this semester in future posts.
Beyond news and notes from Campus House, this blog will provide an in-depth look at the behind-the-scenes training provided to students in order to keep Campus House running successfully. Students are exposed to the highest quality hospitality practices possible within a classroom setting for both Back-of-the-House (BOH, or what the kitchen staff experiences) and Front-of-the-House (FOH, or what the wait staff and customer experiences). Campus House provides hands-on practical foodservice experience in a restaurant setting, as well as catering events, from food preparation to culinary efficiency and organization to display creation and event execution. For students embarking on a career in Hospitality and Tourism, this experience is a crucial stepping-stone to future job success, regardless of the path they choose.
As a part of learning real-world, hands-on service skills, Campus House provides students with a background in both food and beverage service that enhances their knowledge and selling skills in wine, liquor, and beer. This training gives them a more well-rounded view of how establishments are managed and how to navigate the complexities that accompany these topics.
At Campus House, students learn not only culinary skills, but also what it takes to run a successful BOH program, including product inventory and ordering for food and supplies. This blog will provide the narrative of how students are given the tools to perform in all facets of a hospitality enterprise, including skills in leadership, marketing, finances, and top-notch professional service.
Finally, this blog has aspirations of eventually incorporating an online Manager of the Day journal for day-to-day activities at the club. As part of the Campus House curriculum, students take turns leading the staff and provide written reflections on their experiences as a manager and supervisor. The online version of this journal program will act as a tool for students to polish writing skills, practice concise daily reporting, and to provide possible solutions for a variety of unexpected scenarios.
Join us at Campus House, where you can experience world class service.
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