The Ready for the World Café, which is sponsored by US Foods, operates from noon to 1:00 p.m. in the UT Visitors Center, 2712 Neyland Drive. Each luncheon will consist of intermezzo, or small appetizer, salad, entrée, and dessert. Cost is $12, and the faculty-staff discount applies. Tickets should be purchased in advance of the luncheon by seeing Marcia in 110 Jessie Harris Building or calling 865-974-6645.
The Persian luncheon menu is:
Appetizer: Persian hummus (creamy hummus with lemon)
Salad: Shirazi (salad with tomato, cucumber, and onion in lemon vinaigrette; a staple of Persian cuisine)
Entrée: Khoresht-e bademjan (fried eggplant stew with lamb meat served over traditional Tahdeeg, a Persian rice and potatoes dish)
Dessert: Fereni (a very popular type of rice pudding)
The final luncheon for this semester will be Thursday, April 26, featuring German dishes.
The Ready for the World luncheons are produced through collaboration of Hotel, Restaurant, and Tourism Management 445 (the Advanced Food Production and Service Management class), the UT Culinary Institute, and Pellissippi Culinary Institute.
Students enrolled HRT 445—taught by Clinical Assistant Professor Donetta Poisson—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, help in menu planning, preparation, participate in cooking, quantification, cost analysis, service during meal time, marketing of the event, and customer satisfaction activities.
This week’s student café manager is Ian Powers of Miller Place, New York, a senior in HRT. He’s worked in the service industry since he was sixteen and has worked at Bravo! Cucina Italiana for three years. He said he plans to continue his employment with Bravo! and its parent company, Bravo/Brio Restaurant Group, after graduation. He also hopes to earn a master’s degree in human resources.
Pellissippi State Community College Culinary Institute students do most of the food preparation. This week’s kitchen managers are Andrew Whaley and Summer Bury.
C O N T A C T :
Amy Blakely (865-771-9127, firstname.lastname@example.org)