Friday Night Café returns to Northwest campus
In the news
MARYVILLE, Mo. — Northwest Missouri State University students pursuing degrees in dietetics, nutrition, and food service management will again host Friday Night Café this fall, transforming the third floor of the Administration Building into a gourmet restaurant and providing guests with internationally inspired meals.
This year’s café nights will include “Jazzy South,” featuring live music, on Nov. 4; “Pakistan” on Nov.18, and “Italy” on Dec. 2.
Meals are served from 5 to 6 p.m. Tickets cost $12 and are available online at www.nwmissouri.edu/rsvp/NWFridayNightCafe or in the cashiering office located on the first floor of the Administration Building. Seating is limited to 50 guests each night.
Friday Night Café satisfies lab requirement for students enrolled in Northwest’s quantity foods course taught by nutrition and dietetics Instructor Karen From.
“We are very excited about the three Friday Night Cafés we are able to offer this year,” From said. “The students are working diligently to make sure they serve a quality meal and to offer our patrons a memorable experience.”
“The Friday Night Cafés give us a chance to work hands-on with food science as we prepare all of the dishes for the customers,” said Liz Penrose, who will work the Pakistan event. “We have to be aware of the hazards and control points that go along with food safety and sanitation to make sure that our dishes are of the best quality. To be able to work hands-on in the food service management side of dietetics is really awesome.”
Students say the experience enhances their education in the field and helps them build skills related to teamwork, crisis management, and food production.
“We need every individual’s strengths and contributions in order to provide a great experience for every guest in attendance,” said Joel Hamilton, who will help manage the Jazzy South event.
Adds Kate Sloan, who is helping plan the Italian evening: “There is such a variety of strengths from everyone in the department, and this is a night those are allowed to shine through,” Sloan said.
“I love the creativity that is fostered throughout this project. From the menu planning to the food costing and production to the marketing to the decorations — this is our vision coming to life.”
