Marriott Dining Room, Hospitality Management

The J. Willard and Alice S. Marriott Dining Room is the laboratory environment for our course HM 207 Applied Food Production Management for the lunch series and HM 407 Restaurant Operations for the Center for Hospitality Management for the dinner series. Students develop their management and leadership abilities by taking responsibility for all aspects of the operation from concept development to financial results.

Lunch Series

Lunch is served every Tuesday from 11:30 a.m. to 12:30 p.m. in the Marriott Dining Room during the fall and spring semesters. No reservation is required.

Dinner Series

Reservations are required for the Dinner Series. Seating times are from 5:30 p.m. to 7:00 p.m. on Wednesday evenings in the Marriott Dining Room during the fall and spring semesters.  For reservations, please call 610-499-1127. 

The Dinner Series adds servers and a bartender to integrate the dining experience to that of the food production. Our patrons enjoy a four-course meal prepared and served by Center for Hospitality Management students. 

The student groups are assigned a theme, and the management teams research the recipes and assign the production of these items to their classmates. 

The students in the Center for Hospitality Management proudly present the following "Spring 2015 Dinner Series."

  • February 18, 2015: New Orleans 
  • February 25, 2015: Polynesia 
  • March 11, 2015: American Bistro
  • March 18, 2015: Brazil 
  • April 1, 2015: Northern Italy 
  • April 8, 2015: Taste of Chicago 
  • April 15, 2015: A French Sampler A French Sampler 
  • April 22, 2015: Flavors of the Marriott with a Vegan Flair`