Historical Newspapers of South Carolina

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c Hotel I Vmni V ?il It By ROBIN ROBERTS SUH Writer Managing a hotel I restaurant isn't all map 4 and chintz. Successful hotel ai restaurant managers mu know about la\ engineering, retailing, a chitecture, entertainme and science. According to M Barrington, associa professor in the College General Studies, it takes special person to manage ? hotel or restaurant. "T1 person has to be willing serve people," he said. Students who choose studv hotel and rest aura management complete two-year program ar receive an associate scien< degree in institutional a ministration. Barrington noted that th is tne smallest departmei in general studies. "We ha^ 125 students in the two-yei X program." He stated th; few students start out in th department, but very fe drop out. To help students decide the business is for them, th< are required to take a coun which introduces them to tl industry. "They get a feel a large production kitche They learn how to get moi from their food dollar ar how to purchase things i telligently. Sanitation another thing." With their studie: students are prepared f< institutional administratic in three areas. The first psychology. * 256$0301 * * all Buy 1! a. 11 ! Pizz i i i i I | Expires: 11/20/8 I ? ?. Ij Buy ; and G I I I ? I ; Expires: 11/20/81 i Manage ;d Know "In the hospitalit} ? business, you see people a I *?r their worst or their best,' Barrington said. Students . learn to deal with the variet> j of people they might en counter. They also learn hov\ v' to handle employees. ir~ The next area is finance Students learn how to work , with money and make a f1 profit. ? The final area involves 0 experience. "At least 9f a percent of the students arc a working while they're going Je to school," Barrington said. There are rewards foi students when they complete ? the program. "There are five jobs for every graduate a. Students are not out ol * work," Barrington noted. :\e Once a student graduates he can choose either hotel 01 restaurant management When hired, he must com nt ' ^ The GAMECOCK it the student ir newspaper ol the University ol South Carolina and is published four times a week on Mondays, Wednesdays, Thursdays and f ridays during the fall and spring W semesters and weekly on Wednesdays during both summer sessions, with the ., exception of university holidays and " examination periods. iy Opinions expressed in the GAMECOCK ^0 are those of the editors and not those of the University of South Carolina. ie The University of South Carolina is an of equal opportunity institution. n The Board of Student Publications and l .L- ?Lf L - .. vumiihuiiii?iiuii> n mt* puunsner 01 me re GAMICOCK. The Student Media id Department is the parent organization <>( the GAMICOCK. Change of address forms, subscription IS requests and other correspondence should be sent to the GAMICOCK, Bo* RSI.11, University of South Carolina, Columbia, S ? S.C. 29208. )T Subscription rates are SIS.00 tor one (1) jp year, SR.00 per fall or spring semester and S 1.00 lor both summer sessions. IS third class postage paid at Columbia, _1_!L FREE 9" PIZZA * * ** * *_* *_J a 16" One Item Pi2 id Get a 9" Cheese :a And 4 Cokes FRE a 16" Two Item Piz et a y Kepperoni I ind 4 Cokes FREE! HHMnMnHHMHH irs Neec rledge ' p.ete the company's management training program. "This can take ? anywhere from two weeks to ' six months, depending on the company or the individual," ' Barringtonsaid. Past graduates of the ; Hotel, Restaurant and i Tourism Department have been hired by Holiday Inn, ; Hyatt, Sheraton, ARA Food > Services and Morrison's > Cafeteria. ; Barrington said a fouryear baccalaureate program was recently added to the ; department. The two year ! program, which has existed for 12 years, will be the [ upper division, and the four year program will Decome the lower division. The S.C. Commission on Higher Education approved the - proposal Nov. 5. [or HAIR S I (Quality Service Sz 1 f>-41 S\nkv Avvnuo/K 256- * 0301J * I :za ; | 11 V L ! wik&jy ! wm&M- : i i i :za | Pizza j i| #M? Ni'KM V-* ? j ' ' &f wft/ I II Cafeteria By TOM COYNE Assl. New* Editor A new health food line coulc the Russell House Cafeteria ( the success of the line during starting Dec.7 according to ' director of Dining Services. Hardy said ARA Food Se working with Open Door on trial period to see if a perm food line could be feasible. Lisa Zucker of Open Door s; II came up with the "help your 1 ! line1' several weeks ago a Iproached Hardy with the id Hardy had cooperated with 0| had agreed on the one week tri "People who are into eatin don't eat on campus becau: aren't available," Zucker saic this will allow these peop venience of eating on cam troduce some other people native of health foods." Zucker said Open Door will menus with AHA F'ood SHictrihnfn f 1 *rnro rvMklI/*Ir,rv UMU luulb 11 JfCia IU JJUUllCl^C hopes of making it a regul, seme? r. "Many university dining st this service as a regular par 2RV I mmmmm * t WLi "YUNG Reasonable Prices ivo l^ints/^MMI J) ! THE GUARD E SCARN fm* mm I Pro TRf ARE AM 15 Units in the Colur $1,500.00 Bonus or $4,000.00 Educatic 4}.000 00 AHHitinn Earn a minim Sout N Tries Healtl fered services and 1 at USC too," Zuckei Hardy said the h I be added to currently being use lepending on North Carolina-Gre a trial week "We've been in Tony Hardy, we'll be trying son menus during the w rvices were Bran foods, frc a one week foods not cooked anent health comprise much of tl T I I-. ?u:i xltii u_y Jiciui wiiiic lid the group consist of vegetans lealth dinner meatloaf, eggpla nd had ap- meatless lisagna, 2a. She said natives. >en Door and "We are not g? alidea. vegetarian dishes,' 5 healthfully offer more varietU >e the foods and if it is success! 1. "Hopefully broader spectrum o le the con- Hardy said the; pus and in- educate the patron; o the alter- said one of the mo: eating correctly is 1 go over the pair for best results jrvices and and Ipcnmps arp the week in which provide th ir line next nutrition and protei AHA Food Servi srvices have service to the Gair t of their of- health food line is ! Complete $ ' 5 (unction 5 (TAKFS PARKER f j THE JEWELRY WA 2W9 PIATT SPRINGS RD., W. CO i "It's More Thjn fittt Another tELONGS G - USC - R^TC jd USC Student Members of 1 D 1/101 CAV. Eastover. SC. ERICA AT IT'S BEST ibia Area rial Assistance _irj i A - ai cuucanonai Assisiancc ovided by State Government, um of $75.00 per weekend, k CArmt/ K.M VIM 9U /*llliy ational Guard itact: Dex Maness 748-4229 b Foods r ? u: ? I. :? ?- i i (.1111 its. u can wui k nere said. ealth line concept was by the University of enville successfully, touch with them and le of their recipes and eek," Hardy said. ;sh fruits, salads and in animal fat would le menu. many of the dishes will in dishes such as mock int parmesan, and there will be alter oing to offer strictly ' Hardy said. "We will ?s of fish and poultry, ul, it should bring in a f people." y would also try to > to eat healthfully. He >t important factors to mowing which foods to >. Wheat and milk ricp complementary foods e proper amount of n, according to Hardy, ces may add another lecock Snackbar if the successful. al clock? pen n 10.00 | AIM. ESS. j'-'j 'IN REFII I Si 1 REHOUSE? I LA. 9 lil Mon Sjt H| lewrln Store ' * *? |: j