Hospitality students need a strong understanding of food and beverage operations to be successful in the industry. Henry’s Restaurant, named after Mr. Henry Lomb of Bausch & Lomb, is a fully operational restaurant that serves as a ‘living’ laboratory for students in the Food and Beverage Management, Food Cost Control and Restaurant operations classes in which they learn about the intricacies of restaurant service, kitchen management, inventory controls, cost controls, and associate management. Our Food and Beverage classes provide our students the competencies they need to be able to manage chain restaurants, bars, events, independent restaurants, institutional catering outlets, or establish their own restaurant.
Henry’s is also the location for an annual theme dinner: ‘Puttin on the RITz’, a fully student conceived and managed fine dining event very popular with our alumni. The event is an opportunity for our alumni to return to campus and for students to connect with them.