Fried dough sizzles in a pan of oil. The smell of roasted chicken fills the air. Out on the dining floor, silverware chimes as guests’ chatter. Weaving between these scenes are students preparing a fine dining experience for their guests.
The Restaurant at PNW is a student-run restaurant in the Hospitality and Tourism Management Department. Weekly lunch services are hosted by reservation, featuring a rotating menu of three-course meals. This specific service highlights French cuisine, including chicken fricassee and ratatouille.
“We basically take over an upper-class lunch service,” said John Hennessy, a sophomore Hospitality and Tourism Management major. “We get to manage a full staff and we set up a formal table setting and front of house. It’s pretty fun.”
Students work on all parts of the dining experience by managing their peers, designing the decor, and cooking the food. Aside from preparing dishes for the lunch service, a big part of the job is being a host to customers.
Graham Mikrut, another Hospitality and Tourism Management major, cited this connection as his favorite part of the job,
“For me, it’s about meeting the guests …, showing hospitality, and giving them the full comfort of enjoyment,” he said.
Aside from feeding guests, the goal of The Restaurant is to prepare students for real work in the industry.
Mikrut plans to use what he learns in his future career.
“I enjoy cooking,” he said. “I’ve always wanted to do something of my own, like maybe starting my own business or restaurant.”
Hospitality and Tourism Management director Kwangsoo Park said The Restaurant offers valuable experience.
“Working at The Restaurant will definitely prepare Mikrut and others for the industry,” he said. “With [a] hands-on class, new students are much more confident. …, You can feel that, you can see it in their faces.”
The Restaurant is located at White Lodging Center of Hospitality and Tourism Management on the Hammond Campus. Lunch service starts at 11:30 a.m. Reservations are available by emailing [email protected].
