Learning Professional Service

With the reopening of Campus House for the Spring 2014 semester on February 3, a new set of student recruits begin learning the ropes of running a private club.  The Hospitality program utilizes a 300-level class to teach the basics in the kitchen, and professional service essentials of the facility are taught in a senior-level 400 class, exposing students to experiences that will translate into virtually every facet of professional life.

These Campus House students are introduced to the planning and preparation involved in readying both the kitchen and the dining room for daily service.  In the kitchen, students are given their first taste of learning the importance of preparation lists, standardized recipes, and plating criteria to send out world-class food consistently.

                                  

The House Salad at the Campus House should look the same way every time.

The Campus House kitchen features a rotation of all kitchen positions, so that every student receives the opportunity to experience each component of service, from cooking to expediting orders to sanitation.  The idea is that by varying the experiences of the students, they will be well-prepared to jump into any position at a moment’s notice in the real world, where they will likely serve as the managers over a number of positions or departments.

Lunch service in the Campus House kitchen.

Training procedures in the dining room focus on preparing the facilities for the guests of Campus House and catering to their needs efficiently and satisfyingly, to provide them with a top-notch experience.  No detail is overlooked, from the folds of the napkins to the way trays of food and beverages are carried and delivered.  Every element of the dining experience adds up to a complete package that makes guests want to return.

Students unwind after their first day of service at Campus House

and prepare the dining room for the following day.

One important skill students will learn is how to read the guests, to anticipate their needs, and to personalize the experience so that each guest feels comfortable.  This can be accomplished with on-the-job exposure and repetition, so that these students know their expected routines so well that they can focus on the guest and their needs.  Students learn how to multi-task and use their time and space efficiently in order to bring the guest experience to a higher level.

For all departments of Campus House, the first week focuses on consistent quality and learning the service standards.  Refining these standards is the goal in the weeks to come.  For special events throughout the semester, the levels of elaborate service and food will vary, but striving to maintain the utmost professionalism, no matter the situation, will not waver.  Students will carry the high expectations with them to workplaces far beyond Campus House, if all goes according to plan.

Students at Campus House are provided with opportunities to learn, not only the perfunctory requirements of the club, but also the teamwork skills required.  As future managers in the hospitality industry, students are given a taste of the managerial skills needed to get everyone on the same page, with the same end goal in mind.

          Join us at Campus House, where you will experience world-class service.