UT’s Ready for the World Café Welcomes Fall with Colorful Menu

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KNOXVILLE — “Welcoming Fall” is the theme of this week’s Ready for the World Café at the University of Tennessee, Knoxville.

The menu includes pan-roasted chicken breast with pecan and potato hash and brown butter sauce; pork Roulade with apple-cider gravy; tilapia with peach barbecue sauce; broccoli, mushroom and Gouda quiche; smashed baby red potatoes; green bean casserole; and bacon, lettuce and tomato pasta salad.

The café is an international buffet operated by students in the advanced food production and service management class, Hotel, Restaurant and Tourism (HRT) 445. It is open from 11:30 a.m. to 1:30 p.m. Monday through Thursday in the Hermitage Room on the third floor of the University Center.

Diners pay $11 for the all-you-can-eat buffet or $9 for a plate of food to carry out.

This semester, there are 18 students in the Hotel, Restaurant and Tourism (HRT) 445 course. In small groups, they take turns planning the menus, marketing the café and working in the café. ARAMARK, UT’s provider of dining services, prepares the food.

This week’s managers are Audrey Byrne and Claire Hadden. Byrne, a senior in HRT from Washington, D.C., worked at a restaurant in San Francisco last summer and is interested in event planning. Claire Hadden, a senior in HRT, is from Philo, Ill., and Morristown, and works as an intern at the Holiday Inn near World’s Fair Park.

C O N T A C T :

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

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