Henry's Kitchen, part of Henry's Restaurant, is used for both teaching and production and was designed to accommodate several equipment pieces, including; an ice cream maker, a panini sandwich press, a combi-oven, steam-jacketed kettles, a roll-in cooler and a tilting braising pan. The state-of-the-art point of sale system with handheld ordering devices helps keep the orders flowing from the kitchen to the guest's tables.
Henry's Kitchen is used to support the Saunders College of Business Restaurant and Event Management class and is certified according to all health regulations. Students rotate through essential management functions within the course, such as menu design, food preparation and ordering, cost controls, forecasting, scheduling, service, profit and loss statements and county health inspections.
George Eastman , room 4185
Currently closed to public. Open for hospitality courses only.