Hospitality Management Program Policy for Food Service Activities - Northern Michigan University
Hospitality Management Program Policy for Food Service Activities
Office of the Provost and Vice President for Academic Affairs
To provide guidance for food service activities undertaken by the NMU Hospitality Management Program.
All Faculty and Staff.
It is the policy of Northern Michigan University to provide food service to the campus community and the public as part of the learning experience provided students enrolled in Hospitality Management/Food Service Management classes. Faculty and students in the Department of Technology and Occupational Sciences offer food service as part of an applied learning instructional model. Food service students need a series of practical experiences that are progressive in nature; hence the Department of Technology and Occupational Sciences have determined that two kinds of experiences shall be available to meet the demands of its instructional programs.
- The first kind of experience is operating a cafeteria and a restaurant. Accordingly, each Fall and Winter Semester after the third or fourth week of class, the Hospitality Management Program operates a cafeteria four days a week where the public is served. Each Winter Semester after the fourth or fifth week of class, the Hospitality Management Program operates a restaurant two days a week where the public is served.
- The second kind of experience is food service and hospitality management service for banquets, catered events, and special fund-raising events. As part of class assignments, or through volunteering for the benefit of work experience, students will be given the opportunity to participate in the planning, preparation and delivery of five (5) of these events each semester. These events may be on-campus or off-campus.
The Hospitality Management Program will limit the food services provided to those services needed for instructional purposes. It is also understood that the instructional programs will not engage in advertising or promotion that would put them into competition with the NMU Conference and Catering Services Department or off-campus food services businesses. Groups wishing to arrange for the Hospitality Management Program to provide instructional food service events shall contact the Department Head of the Technology and Occupational Sciences Department. Discussion will be held with the Hospitality Management faculty to determine if the requested event is compatible with the ongoing instructional program. If the faculty agrees to participate in the event, the group requesting services will be instructed by the departmental administration to contact the NMU Conference and Catering Services Department to make arrangements for facility usage and invoicing. The processing of all facility reservations, arrangements for custodial services and invoicing will be handled by the NMU Conference and Catering Services Department.
In recognition that the Conference and Catering Department has responsibility for use of NMU facilities other than uses directly related to a class, the following procedure applies to on-campus and off-campus groups wishing to use the services of the Hospitality Management Program.
- The Department of Technology and Occupational Sciences’ Hospitality Management Program can provide food service as indicated in the current University policy.
- Groups interested in using the Hospitality Management program for food services and reserving the Jacobetti Center for other activities must be referred to the Conference and Catering Services Department to make all arrangements.
- The Conference and Catering Services Department will consult with the administrative head of the Technology and Occupational Sciences Department while making arrangements for reserving the space, providing for custodial services and arranging for invoicing as necessary.
- The Hospitality Management Program faculty has 10 days after the event to provide their cost for the event to the Conference and Catering Services Department.
- Conference and Catering Services will invoice for all costs associated with the event and will deposit the funds into the appropriate accounts (ie. Custodial; HM program reimbursement; facility fee).
|Oversight Unit:||ACADEMIC AFFAIRS, PROVOST & VP|