The Culinary Institute is offering chances to improve your cooking expertise.
Department of Retail Hospitality and Tourism Management News
Celebrating the Spirit of Tennessee will be held at 6:00 p.m. Saturday, March 28, at the Crowne Plaza Hotel in downtown Knoxville.
The Ready for the World Café kicks off its spring season February 26 with a tour of Italy. Reservations are now being taken for the seven luncheons, which will run through April 23.
Black Friday—the official start of the holiday shopping season—is two weeks away, but retailers are already offering exclusive deals to attract consumers who began their bargain-hunting months ago.
The community is invited to experience international fine dining and savor foods from various countries at the Ready for the World Cafe, which kicks off Thursday, October 2. Seven luncheons will be held at 11:30 a.m. on Thursdays through December 4 in the UT Visitors Center, 2712 Neyland Drive.
UT students are helping to expand the Rocky Top brand by designing products that eventually end up on store shelves. WATE-TV Channel 6 featured the students and UT’s Rocky Top Institute in this story.
Ann Fairhurst, head of the Department of Retail, Hospitality, and Tourism Management, was recently interviewed by WBIR-Channel 10 about the history of the Rocky Top song and UT’s Rocky Top Institute, which allows students to develop products around the brand. See the full story here.
The bad news: a later Thanksgiving this year means six fewer shopping days between Black Friday and Christmas. The good news, according to Ann Fairhurst, a retail professor and head of UT’s Department of Retail, Hospitality, and Tourism Management, is that consumers will likely find much better deals well into December because retailers will continue to offer steep discounts to lure shoppers in and make up for lost time.
UT’s Ready for the World Cafe continues its culinary journey with a taste of Italy on Thursday, October 10. The lunch consists of bruschetta, porcini mushroom polenta cake, pork osso bucco, and panna cotta. Cost is $12 and the faculty-staff discount does not apply. Advance tickets are required.
An effort is under way to establish an endowment scholarship fund in memory of John M. Antun, founder of the UT Culinary Institute. Wanda Costen, an associate professor in the Department of Retail, Hospitality, and Tourism Management, made the first contribution to the fund this summer. She presented a $1,000 check to Antun’s widow, Lola Antun.