HADM 4330 (formerly 4403) - Specialty Food and Beverage Operations: Guest Chefs

Spring. 3 credits. Letter grades only.

Prerequisite: Hotel juniors, seniors, and graduate students; HADM 3350 (formerly 3305); permission of instructor. Elective. Limited to 20 students.

G. Pezzotti.

Designed for students having a strong food and beverage orientation. Students considering a career in the hotel or restaurant food and beverage environment or those who anticipate interacting with present-day culinary trends find the course especially beneficial. Over the course of the semester, the class, working in groups, will be responsible for the marketing, organization, planning, production, service, financial analysis, and accounting relative to three guest-chef specialty production nights. The chef will be asked to recommend the evening’s menu reflecting his or her culinary background and work with the class in producing the meal for the Cornell community using the Hotel School’s facilities. A required final project analyzes the relative degree of success experienced during each guest-chef event. The analysis considers consumer reactions as well as proper application of food and beverage management principles.