Classes Using The Joan Bice Underwood Tearoom

Overview

Menu

23 MacKay Hall		(515) 294-3330		tearoom@iastate.edu

Classes
HRI 380L: Quantity Food Production and Service Management Experience
The class is designed to give students practical, hands-on foodservice management experience. From the back of the house preparing food to serving as maitre d' in the dining room, students rotate in different positions and learn all aspects of a food service operation during the semester . Students learn to coordinate the various activities of the meal service when they are assigned the “Manager” position. The setting for this class is the Joan Bice Underwood Tearoom, which has seating for 105. A noon meal is prepared by the students, Monday through Friday. The meal count includes the Tearoom guests as well as 30 students and kitchen staff. Students have the opportunity to put into practice the knowledge and skills they have learned in other classes. These include sanitation and food safety, menu planning, and nutrition. New skills developed in the class are use of large quantity standardized recipes, operation of institutional equipment, and delivery of quality customer service. Managerial leadership and decision-making skills are applied in a real-life setting. The Quantity Food Production and Service Management Experience class provides students with excellent training, essential for a career in hospitality management and related areas.
HRI 487: Fine Dining Management
Fine Dining Management takes the skills learned in HRI 380L and “bumps them up a notch”. With instruction from nationally-known chefs, students explore haute cuisine and fine dining meal service. Teams of students plan, create, produce, and serve meals that truly are unique and outstanding. Imagination and creativity are required to successfully serve these gourmet meals. HRI 487 students must develop mathematical and critical thinking skills in the process of planning, coordinating, and costing the menu and meal service. Human resource management, endurance, and leadership skills are put to the test to produce high quality food and service. Throughout the class, students are encouraged to aim for excellence in each and every aspect of the meal service. It is intended that upon completion of Fine Dining Management that students' skills will be sharpened by pushing their talents to the limit. Tearoom Home Modified February 12, 2007

Hotel, Restaurant, and Institution Management Program