Weekly specials February 3-7

            Chef Shetice Williams finds inspiration for her menu items and weekly specials in many places.  She gets ideas from magazines, television shows, restaurant menus, student ideas and suggestions, and by creating new variations on past specials that she has done for Campus House.  Any of these may plant a seed in her mind for the dishes that come to fruition on the plates each week.

            In Campus House’s opening week for the Spring 2014 semester, the specials featured new twists on old favorites:

 ***Pulled pork got a spicy facelift with a Korean glaze and Asian slaw for the sandwich and soup special.  Korean food is well loved for its emphasis on the interplay of sweet, sour, pungent, and spicy.

      ***The featured soup -- carrot-ginger with candied pecans.

       ***Crispy panko crusted chicken was served with two vegetables currently undergoing a popularity renaissance in gourmet circles, kale and beets.  The chef sautées garlicky greens with roasted golden beets, then tops them with cider-glazed chicken, slivered almonds, and tangy goat cheese.

       ***The salad special featured the robust flavors of asparagus and smoked blue cheese balanced with mushrooms and a housemade sherry-shallot vinaigrette.  

       ***Pasta carbonara is a much-loved Italian classic comfort food that Chef Shetice Creole-ified with a one-two punch of shrimp and Andouille sausage.  She finished the pasta with tomatoes, peas, and blue cheese to up the ante on both color and flavor.

            The Campus House bar is also featuring some great new spirits to help chase away those mid-winter blahs.

·     Vieux Carre Absinthe, distilled in Philadelphia, celebrates the cocktail culture of the New Orleans French Quarter.

·      Prairie Cucumber Vodka, a certified organic spirit from Minnesota, is meticulously crafted to showcase the fresh fragrance of cucumbers.

Come join us at Campus House, where you will experience world class service.

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.

Introduction to Campus House

        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.