KNOXVILLE – Diners at Ready for the World Café Sept. 28-Oct. 1 will enjoy international and down-home favorites with an autumn theme.
The international buffet’s menu will include bacon-wrapped chicken with Blue cheese and pecans, marinated filets of tilapia with crispy potato scales and tapenade, pork chops with pecan cornbread dressing and cider gravy, eggplant parmesan, roasted squash vegetable medley, candied sweet potatoes and Waldorf salad with cranberries.
The Ready for the World Café is open from 11:30 a.m. to 1:30 p.m. each Monday through Thursday in the Hermitage Room on the third floor of the University Center. Students enrolled in Hotel, Restaurant and Tourism (HRT) 445, the advanced food production and service management class, plan and operate the café. ARAMARK, UT’s provider of dining services, prepares the food.
Diners pay $11 for the all-you-can-eat buffet or $9 for a plate of food to carry out.
On Thursday, the Fredd Webber, Browne & Towne Jazz Trio will perform at the café.
Also on Thursday, faculty and staff visiting the café will be invited to sign up for ARAMARK’s new UT Reward Card, a key-ring swipe card that will entitle them to a 15 percent discount at the café and other ARAMARK dining establishments on campus. To receive a UT Reward card, faculty and staff members will be asked to register and sign a statement agreeing to the program’s rules. They also must show their UT identification card.
Students in charge of planning this week’s café are Andrew Kilgore and Sean O’Neill, both seniors in HRT management.
Kilgore, of Kingsport, plans a career in the hotel and lodging industry. He’s worked at a variety of restaurants and is now a server at Bravo! in Knoxville. “Working in restaurants has given me a great opportunity to interact with guests and become familiar with customer service,” he said.
O’Neill, of Memphis, has worked at Huey’s restaurant and in the food service department at St. Jude Children’s Hospital in Memphis. He also has worked for the American Hospitality Academy in Hilton Head, S.C., and he now waits tables at the Four Points by Sheraton in Knoxville. “After I complete my second internship with the Four Points I hope to continue working there and possibly pursue a career within Starwood Hotels and Resorts,” he said.
—
C O N T A C T :
Amy Blakely, (865-974-5034, ablakely@tennessee.edu)