KNOXVILLE—The Ready for the World Café is going on the road and changing its operation this fall.
The café will no longer operate in the Hermitage Room of the University Center. Rather, it will operate in the UT Visitors Center, 2712 Neyland Drive, as a weekly, full-service, fine-dining experience with international themes.
“The Ready for the World Café operated for seven semesters in the University Center and provided HRT students with great learning opportunities, while offering the campus community an exciting lunch alternative four days a week,” said Donetta Poisson, interim director of UT’s Culinary Institute. “We are very excited about the new Ready for the World Café, which will be a joint effort of the HRT students and the Culinary Institutes. While HRT students are honing their skills as restaurant managers and Culinary Institute students are training to be chefs, patrons will enjoy a full-service, four-course meal for a nominal charge. We invite everyone over to the visitors center to dine with us; we’re confident you’ll come back for more!”
Lunch, which will consist of intermezzo, or small appetizer, salad, entrée, and dessert, will be served from noon to 1:00 p.m. Advance tickets will be sold for each of the ten luncheons, and capacity is fifty to sixty diners. Cost will be twelve dollars. To use the faculty/staff discount card, purchase tickets in person and bring your discount card and staff ID.
The luncheon schedule is:
September 27, France
October 4, Hungary
October 11, Germany
October 18, England
October 25, North Italy
November 1, Thailand
November 8, India
November 15, Africa
November 22, South Italy
November 29, Peru
The Ready for the World luncheons will be produced through collaboration between HRT 445, the Advanced Food Production and Service Management class, the UT Culinary Institute, and Pellissippi Culinary Institute.
Students enrolled in HRT 445 will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, cooking, quantification, cost analysis, ordering, meal service, marketing the event, and customer satisfaction activities.
Culinary Institute students will do most of the food preparation, plate presentation, assisting of HRT students on the aspects of controlling food costs, and ordering, as well as be introduced to dining room responsibilities.
To purchase advance tickets, see Marcia in 110 Jessie Harris Building, or call 865-974-6645.
C O N T A C T :
Amy Blakely (865-974-5034, firstname.lastname@example.org)