Hospitality and Tourism Management students planned, cooked and delivered meals to families at the Ronald McDonald House of Western Michigan. The students developed the menu, selected recipes, determined cost information, purchased the food and prepared and served the meals as part of a banquet and catering management class.
The class was divided into three groups and each group had to plan a dinner for 25 people. Meals included nachos, chicken enchiladas, and cinnamon sopapillas with chocolate, strawberry and caramel toppings; pulled pork sandwiches with coleslaw, sweet potato fries and ice cream cookie sandwiches; and chicken vegetable kabobs, tossed salad, roasted rosemary potatoes and carrot cupcakes.
The students said they received many compliments from the guests and volunteers at the Ronald McDonald House. Students provided meals on March 19, April 6 and April 15.