READING, Pa. — At Penn State Berks, hospitality management students are learning about the principles of food production and service management in a living laboratory through a unique collaboration between the college’s Hospitality Management baccalaureate degree program and the Office of Housing and Food Services. Faculty from the degree and Food Services staff have partnered to offer HM 330: Food Production and Service Management.
The course, now in its second year, is limited to 12 students — generally sophomores and juniors — to ensure that each participant has a comprehensive hands-on experience. The goal is to teach students to apply management principles to food production and service in the daily operation of a campus food-service facility. During the course, students rotate through management and staff roles where they work in Tully’s, the campus dining center, at various stations including the pizza, deli, grill, display and entrée stations. Students also work on food preparation and catering orders, under supervision of kitchen staff.
“The collaboration between Housing and Food Services and Hospitality Management has been rewarding,” stated Jennifer Wakemen, coordinator of the hospitality management degree program. “Students get to work one-on-one with the chefs, and learn about cooking methods, equipment, food ordering and service. Lectures are coordinated with the labs so that students are exposed to theory in the lecture and execution in the lab. Students develop a different point of view of food services when they experience it from the back of the house, rather than as a customer.”
Rosaura Orozco, sophomore in hospitality management, has found the course to be valuable in gaining insight into careers in the field.
“HM 330 gives us access to how the back of the house of our industry operates," she explained. "This program is very enjoyable and informative experience. We are able to learn side-by-side with an executive chef; I could not ask for anything better.”