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Marriott Dining Room, Hospitality Management

The J. Willard and Alice S. Marriott Dining Room is the laboratory environment for our HM 207 - Applied Food Production Management and HM 407 - Restaurant Operations Management Courses in the Center for Hospitality Management

In these courses, students apply the theoretical concepts learned through the management of restaurant operations from conceptual development, service management, operations management, human resource management to financial management.  Student managers are able to develop their leadership skills while managing the Marriott Dining Room.  

Spring 2018 Themed Dinner Series – A Fine Dining Experience

Reservations are required for the Themed Dinner Series. Seating times are from 5:00 p.m. to 7:30 p.m. on Wednesday evenings in the Marriott Dining Room during the spring semester. For reservations, please call 610-499-1127 or e-mail scbishopp@widener.edu. Reservations for parties of 6 or more must confirm the reservation the Friday before reservation date. Any unconfirmed reservations will be cancelled. 

Guests enjoy a four-course fixed-price meal prepared and served by the Center for Hospitality Management students as part of their Restaurant Operations Management Course. The student groups are assigned a theme and each management team plans, develops, and executes the meal from pre-production to post-production to create an elegant and formal dining experience. This course is designed to simulate the opening and running of a fine dining restaurant.

The following are the dates and themes for the "Spring 2018 Dinner Series." 

Bistro Dinner Series – A Casual Dining Experience  

Reservations are required for the Bistro Dinner Series. Seating times are from 5:00 p.m. to 6:30 p.m. on Wednesday evenings in the Marriott Dining Room during the fall semester. For reservations, please call 610-499-1127 or e-mail scbishopp@widener.edu. Reservations for parties of 6 or more must confirm the reservation the Friday before reservation date. Any unconfirmed reservations will be cancelled. 

Guests enjoy a two-course à la carte meal prepared and served by the Center for Hospitality Management students as part of their Applied Food Production Management Course. The student groups are assigned a menu and each management team plans, develops, and executes the meal from pre-production to post-production to create a casual and relaxed dining experience. This course is designed to simulate the opening and running of a casual service restaurant.