Henry’s Restaurant, named after Mr. Henry Lomb of Bausch & Lomb, is a fully operational restaurant that serves as a ‘living’ laboratory. Saunders College of Business students in the Food and Beverage Management and Restaurant and Event Management operations classes learn about restaurant service intricacies, kitchen management, inventory controls, cost controls, and associate management. Henry's can also be set up classroom style and is used for various classes such as Beers of the World and Wines of the World.
George Eastman Hall, room 4125
Fall Semester* Tuesdays and Thursdays 11:30 a.m.-1 p.m.
*Also open/used for misc. classes