By John Strouse

   Fifteen students from the RHIT Department participated in “America’s Cookin” with Tyson Chicken and Mary Lou Retton on September 16 through September 18 at the Lafayette Square Mall in Indianapolis. They had the opportunity to cook recipes for Mary Lou Retton, the 1984 Olympic Gold Medalist in Gymnastics, and participate in Tyson’s Home Economist cooking demonstrations. It was a memorable experience for all of them.

News Flash !!!!
By Pat May

Degree

   In May ‘94, Purdue University changed the name of the Associate in Applied Science degree to Associate of Science effective with August graduates. This does not in any way change the degree or degree requirements. Be sure when writing a resume to correctly title your degree, as it will be indicated on your final transcript.

Spring Schedule

   Spring schedules will be mailed to all currently enrolled students by the Registrar’s Office and should be received approximately 2 weeks prior to the start of registration. It is imperative that the Registrar’s Office has your correct mailing address. If you need to update or check the address on file see me at once.

Scholarship

   The Statler Foundation has awarded $500.00 scholarship to: Joyce Clark, Kelly McNeely, Trang Phan, Bonnie Rainey, John Strouse, Ann Wicks, and Young-Mee Yoon. In recognition of this award, the RHIT Department Faculty and the Director of the Indiana Hotel-Motel Association will be honoring the recipients at the October 10, Advanced Food Service Management Class luncheon in the University Place Hotel and Conference Center, Faculty Club. Congratulations to our winners. Look for upcoming scholarship information on the RHIT Department bulletin Board and announcements in classes.

Advanced Food Service Management Class Lunches

   The Advanced Food Service Management (RHI 492) class is presenting Regional American theme lunches this semester at the Faculty Club from 11:30 - 12:30 p.m. on Mondays from September 12 through December 12. The lunch includes a choice of entree, soup, salad, starch, vegetable, bread, dessert and coffee or tea for $10.00 plus tax. Coupon books giving 5 luncheon coupons @$45.00 are available for purchase. Call Pat May at 274-2599 to make a reservation or purchase a coupon book today.

   *Watch for a photo and information on our lunches in the October issue of Indianapolis Monthly magazine; we are pleased to have their assistance in promoting our program.

Luncheon Themes:

RHIT Spring Schedule

(Note changes from proposed schedule)

Bed and Breakfasts
By Joyce Clark

   Bed and breakfasts are a small, unique corner of the hospitality market. They provide a more personal service for their clients than other lodging facilities. The fact that rooms are usually located in the home of the owner/operator is often what draws clients to a bed and breakfast. They enjoy the feeling of “home” over a hotel or motel. They enjoy a slower pace when traveling as well as the opportunity to interact with other guests in an informal sitting area. Because most bed and breakfasts accommodate a small number of guests, each guest can be addressed by his/her name, again affording a more personal touch. Work in a bed and breakfast is different that other lodging establishments because work areas are not hidden from guests, since most of these establishments are private residences. I work at the Frederick-Talbott Inn in Fishers. The inn opened in May, and in that short time, we have accommodated guests from several foreign countries and many of the states. Many times the guests will come into the kitchen area for a cup of coffee and chat while I work, or they may gather in the breakfast room while I am doing breakfast set-up.

   There is no separation between front and back of the house operations- whoever is on duty is in charge of it all. During the course of a night, I may clean, take reservations, give recommendations and directions for local dining and entertainment, prepare foods for breakfast, set up the buffet and breakfast rooms, make up rooms, water the lawn, arrange flowers for the breakfast tables, or just be an ear for a guest who has had a long exasperating day. You can see that this segment of the industry offers a very diverse work environment.

   Bed and breakfasts are a great place to gain experience in both foodservice and lodging. To get more information on this segment of the industry you may contact the Circle City Bed and Breakfast Association at 579-3247 or the City Center at 237-5208.

Technology Fees
By Jim Bennett

   As you are all aware, students at IUPUI are assessed several fees when registering for courses. Fee for such things as parking, student ID cards, and academic transcripts are optional. Some are mandatory which include a credit hour fee, technology fee, activity fee, laboratory fee, and (starting this year) an athletic fee.

   The technology fee is based on the number of credit hours in which you are enrolled as well as your class standing as determined by your academic unit. For most of RHIT students, the fee ranges between $25 and $75 per semester. Have you ever wondered where your technology fee goes? Unlike other fees, the technology fee goes directly to the department in the student’s declared major. All technology fees for REIT majors are placed into a departmental account to purchase, repair, and maintain computer hardware and software. Currently, the department is looking to upgrade the computer hardware in the food lab in order to accommodate additional software packages. Use of the technology fee in this manner will ensure students’ exposure to current programming trends in the hospitality industry.