Every winter semester, students of the Advanced Restaurant Operations Course (HTM*4110), prepare a spectacular menu and a carefully selected wine list, which variesGetting every Thursday evening.
The following video was created by Taylor Jackson, and gives you a 'behind the scenes' look in PJ's Restaurant
To book your fine dining experience, February through April, visit PJ's Restaurant in the Atrium website!
HFTMers Hildegard van Niewerk, Ashley Ferreira, and Julie Ridlington attended a 'meet and greet' yesterday evening in Lausanne, Switzerland. The trio are currently in Switzerland representing the University of Guelph at the Young Hotelier Summit (YHS). Joining them in this picture is Guelph alum Jennifer DiRaddo from FRHI. The Interim Director of the School, Joe Barth, is also attending the event.
Every winter semester, students of the Advanced Restaurant Operations Course (HTM*4110), prepare a spectacular menu and a carefully selected wine list, which varies every Thursday evening.
The following video was created by Taylor Jackson, and gives you a 'behind the scenes' look in PJ's Restaurant.
The Top 30 Under 30 have been announced by the Ontario Hostelry Institute! Congratulations to HFTM Alumni, Sam Prentice (B.Comm HAFA 2012); Kyle Braden (MBA 2012) and Stephanie Redmond (B.Comm. HAFA Co-op June 2014 grad)!! Rising young stars in the hospitality industry!
Join the University of Guelph Sustainable Restaurant Project (UGSRP) and the Hospitality, Food and Tourism Management Student Association (HFTMSA) for the Women in Hospitality Management Panel talk on Wednesday, March 12th, 2014 @ 7:00pm in PJ's Restaurant in the Atrium.
Third year HFTM co-op student, Aaron Laurie currently an intern with HVS Canada has published an article on hotel branding. The article discusses the concept of hotel brand revitalization – a hotel company’s initiatives aimed at re-positioning its brand. Brands that have recently undergone or are currently undergoing this brand process are reviewed.
Vittorio Colacit
ti, a HAFA 2004 graduate, is competing on Top Chef Canada which airs on Mondays at 9:00 pm ET/10:00 pm PT on Food Network Canada, beginning March 10th. Vittorio, 32, is the owner of his own food consulting company Born and Raised Food Co. in Toronto, and is in the process of opening his first restaurant.
On Saturday, March 1st, the Frankie Tomatto's Restaurant Innovation Competition took place at the University of Guelph. Students faced a panel of judges as they presented their final innovation ideas.
Three students from George Brown College including, Chi-Shuan Liu, Siyi Piao and Richard Clark were awarded first place and received the $3,000 grand prize. Ryerson University students, Violet Slivar Skuce and Thomas Kelly were awarded second place of $1,000. Congratulations to all of you!!
The School is excited to host the inaugural Frankie Tomatto's Restaurant Innovation Competition taking place on Saturday, March 1st, 2014 in MACS 121. Seven teams from three Universities/Colleges will be represented. Judges include: Court Desautels, Neighbourhood Group of Companies; Ashley Howat, Wildcraft Grill and Bar, Charcoal Group; Mitch Kostuch, President and Group Publisher, Kostuch Media Ltd.; Dary Macdonell, Farmhouse Tavern and Neil Vosburgh, Owner and President, Imago Restaurants.