Purdue News

September 22, 2000 Hospitality students serve it up to the public WEST LAFAYETTE, Ind. – Hospitality and tourism management students are back in class, marking the fall opening of the John Purdue Room in Stone Hall. Although the John Purdue Room operates as an genuine restaurant for Purdue University and the surrounding community, the restaurant also serves as a classroom lab designed to give hospitality and tourism management students basic and advanced knowledge of food service operations. For reservations, which are required for dinner but not for lunch, call (765) 494-6845. Lunch is served daily from 11:30 a.m. to 12:30 p.m. Students have the opportunity to learn quantity cooking methods, the use and care of equipment, and service techniques. Fall menu items, which include penne pasta pesto and grilled sirloin chimmichuri, will change Oct. 11. The John Purdue Room offers more exotic fare as part of its International Dinner Series on Tuesday, Wednesday and Thursday evenings from 6 p.m. to 7:30 p.m. Theme dinners, which include Norwegian, Carribean and Middle Eastern cuisine, change nightly. Lunch menus and dinner schedules are available on the Web. "The international series is the capstone course of the program," said Richard Ghiselli, associate professor of hospitality and tourism management. "We design the course so students can apply the principles they learned during their first three years of the program. The class gives students the opportunity to manage a restaurant – from menu planning to marketing." CONTACT: Ghiselli, (765) 494-6845; ghisellir@cfs.purdue.edu To the Purdue News and Photos Page