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 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.
Reservations are required for the Dinner Series. Seating times are from 5:30 p.m. to 7:30 p.m. on Wednesday evenings in the Marriott Dining Room during the fall and spring semesters. For reservations, please call 610-499-1127 or e-mail firstname.lastname@example.org. Reservations for parties of 6 or more must confirm the reservation the Friday before reservation date. Any unconfirmed reservations will be canceled.
Guests enjoy a four-course 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. This course is designed to simulate the opening and running of a live fine dining restaurant.
The following are the dates and themes for the "Spring 2017 Dinner Series."
- March 1, 2017 - A Coastal Florida Getaway
- March 22, 2017 - Savor Puerto Rico
- March 29, 2017 - A Stroll through the Greek Islands
- April 5, 2017 - Pennsylvania Dutch Country
- April 12, 2017 - An Australian Outback Adventure
- April 19, 2017 - A Big Evening in Texas
- April 26, 2017 - Spring in Paris
- May 3, 2017 - A Roman Feast (Rescheduled from March 15, 2017)