Ready for the World Cafe Offers Special for Business Faculty, Staff

KNOXVILLE – The Ready for the World Café has declared Sept. 22-25 as College of Business Administration Week at the international buffet.

All faculty and staff in the College of Business Administration will receive $2 off the regular buffet price.

The café is operated by students in the advanced food production and service management class. It is open from 11:30 a.m. to 1:30 p.m. each Monday through Thursday in the Hermitage Room on the third floor of the University Center.

The menu for Sept. 22-25, designed by students Sarah Boring and Lora England, will include cider-roasted chicken; pork scaloppini with sun-dried tomatoes and rosemary; creamy polenta with artichoke, caramelized onion and olive ragout; seafood tagine; marinated asparagus; quinoa and onion risotto with crème fraiche and hazelnuts; and fresh fig, prosciutto and arugula salad with parmesan shavings.

The Ready for the World Café was the brainchild of John Antun, assistant professor and director of the retail, hospitality and tourism management department. Antun, a certified executive chef with a doctorate in higher education administration, has spent more than 40 years in the hospitality industry and opened and operated four successful restaurants in the New York metropolitan area.

Although ARAMARK, UT’s provider of dining services, provides the food and its employees do the cooking, students provide the recipes and manage the employees. Students take turns serving as general manager of the café. The café menu changes weekly.

Diners pay $10 for the all-you-can-eat buffet or $8.50 for a plate of food to carry out.

Antun said students chose the name “Ready for the World Café” because their project fits well into the university’s international and intercultural initiative, also called Ready for the World.

The goal of Ready for the World is to transform the campus into a culture of diversity that best prepares students for working and competing in the 21st century. The initiative involves increasing the diversity among students, faculty and staff; infusing the curriculum with international and intercultural content; expanding study-abroad and work-study opportunities; and encouraging students to take advantage of all of these opportunities.

For more information about Ready for the World, see http://www.utk.edu/readyfortheworld/.

Contacts:

Amy Blakely, (865) 974-5034, amy.blakely@tennessee.edu