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Theme dinners at Cafe Laura to begin Feb. 28

2/2/12

Reservations will soon be accepted for the spring semester HRIM 430 Theme Dinners at Cafe Laura. Dinners will be held from Feb. 28 to April 26, Tuesday through Thursday. Reservations can be made every half hour between 5:30 p.m. and 7:30 p.m. From sweet and savory to hot and spicy, there's sure to be something to spark diners' taste buds. Themes and menus will be available at http://www.cafelaura.psu.edu/CafeLaura/Theme-Dinners.cfm in February.

Hospitality students to practice wine-service skills in 2009

10/24/08

For eight weeks every semester, students in Penn State's School of Hospitality Management plan, prep, polish, saute and serve for a grade in their Mateer Building laboratory called Cafe Laura. Now, these same students will collaborate with other classmates to gain hands-on experience in selecting and serving the appropriate wine -- a must-have skill in the world of fine-quality restaurants.

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Hospitality management students serve hand-tossed pizza in cafe 'lab'

4/16/08

The pizza program in Penn State's School of Hospitality Management is a slice of a much larger curriculum that teaches students how to manage hospitality enterprises. In this class, taught by "Chef Jeff" Boggie, students learn how to make handmade pies while learning the ropes of the pizza business.

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Cafe Laura students, diners anticipate learning enhancements at dinner

11/8/07

By day, students in Penn State's School of Hospitality Management senior-level class "Advanced Quantity Foodservice Management Simulation" -- a required course in the curriculum -- prepares them for real-world situations, covering all aspects of hospitality management from marketing to planning menus, from regulating expenses to overseeing food production to serving high-quality meals to fine-dining patrons. Now the school is seeking another collaborative student experience where two senior-level classes can share their knowledge in that "live" environment and also offer a more sophisticated dinner to their patrons.

Untitled

Theme dinners at Cafe Laura to begin Feb. 28

2/2/12

Reservations will soon be accepted for the spring semester HRIM 430 Theme Dinners at Cafe Laura. Dinners will be held from Feb. 28 to April 26, Tuesday through Thursday. Reservations can be made every half hour between 5:30 p.m. and 7:30 p.m. From sweet and savory to hot and spicy, there's sure to be something to spark diners' taste buds. Themes and menus will be available at http://www.cafelaura.psu.edu/CafeLaura/Theme-Dinners.cfm in February.

Hospitality students to practice wine-service skills in 2009

10/24/08

For eight weeks every semester, students in Penn State's School of Hospitality Management plan, prep, polish, saute and serve for a grade in their Mateer Building laboratory called Cafe Laura. Now, these same students will collaborate with other classmates to gain hands-on experience in selecting and serving the appropriate wine -- a must-have skill in the world of fine-quality restaurants.

Untitled

Hospitality management students serve hand-tossed pizza in cafe 'lab'

4/16/08

The pizza program in Penn State's School of Hospitality Management is a slice of a much larger curriculum that teaches students how to manage hospitality enterprises. In this class, taught by "Chef Jeff" Boggie, students learn how to make handmade pies while learning the ropes of the pizza business.

Untitled

Cafe Laura students, diners anticipate learning enhancements at dinner

11/8/07

By day, students in Penn State's School of Hospitality Management senior-level class "Advanced Quantity Foodservice Management Simulation" -- a required course in the curriculum -- prepares them for real-world situations, covering all aspects of hospitality management from marketing to planning menus, from regulating expenses to overseeing food production to serving high-quality meals to fine-dining patrons. Now the school is seeking another collaborative student experience where two senior-level classes can share their knowledge in that "live" environment and also offer a more sophisticated dinner to their patrons.