Lenoir Hall Dining Program Prepares Students for Restaurant Careers

OXFORD, Miss. The aroma of pecan-encrusted catfish and
pesto pizza filled the air of the University of
Mississippi’s Lenoir Hall this past week as the student-run
restaurant opened for its first week of service.



The restaurant-type operation is a required laboratory
course for UM students majoring in dietetics and in
nutrition and hospitality management. Lenoir Hall Dining
was created to give students experience in all facets of
restaurant operations. Beginning last year, the program was
changed to focus more on restaurant management than on food
preparation.

 

The entire program operates under a Point-of-Sale system
that enables students to track sales, analyze data and
learn how to operate the POS equipment. Recently hired head
chef for the program is Jason Lafferty, a graduate of
Johnson & Wales University, College of Culinary Arts.

“Although our program has always excelled in offering
students a variety of food service exposures, our goal is
to provide students in dietetics and hospitality management
with more advanced culinary arts exposures,” said Teresa
Carithers, FCS department chair. “We are experiencing a
rise in graduates who wish to further their education at
culinary institutes. To help them succeed, we will be
integrating culinary arts more visibly in our labs and
advancement activities. We especially excel in small,
intimate-type lunches that provide an ideal forum for
smaller work groups, search committees, etc.”

Lenoir Hall Dining offers lunch 11:30 a.m.-12:30 p.m.
Tuesdays and Thursdays and dinner 6-7 p.m. Wednesdays.
Reservations are recommended and can be made by calling
662-915-1863.

The price of all meals is $7.50, which includes fresh
rolls, salad, entree, dessert and beverage. In addition,
the food selections are more in keeping with those of an a
la carte restaurant, as opposed to the comfort food items
offered in the past. Menus change each week.

The department boasts an enrollment of nearly 400 students,
261 of which are hospitality management majors and 81
dietetics/nutrition majors. Graduates of the program go
into a diverse range of careers, including resort
management, hotel management, restaurant ownership and
event planners, and administration of health care food
service departments. The dining program allows students to
rotate through various positions within the operation,
including serving, cooking and management functions. Their
future skill set will include culinary arts as well.

For more information on the Department of Family and
Consumer Sciences, visit

http://www.olemiss.edu/depts/fcs/

For more information or assistance related to a disability,
call 662-915-1863. Look for menus each Monday in Inside Ole
Miss (page 5 in The Daily Mississippian) or online at

http://www.olemiss.edu/iom