Engaging All Partners in a Team Approach: Restaurant

Management AAS

Cooperative Alliance Workshop

November 3, 2009

Hospitality Team

• Oklahoma State University – OKC

• Oklahoma State University Institute of Technology-OKM

• Metro Technology Centers’ Hospitality Cluster Team

• Oklahoma Restaurant Association

• Oklahoma City Public Schools-– Douglass HS– Northwest Classen HS– Star Spencer HS– Oklahoma Centennial

HS

• This began as a Tech Prep initiative• How do we start?• What do we want to accomplish with a team

approach?• What is our focus?• What are our goals?• How can we best serve students as a team?

Focused Strategies

• Instructional and curriculum improvement

• Education and career planning

• Student transition to college

• Employment opportunities

• Parent and student awareness

• Collaboration and networking

• Professional development

Team Goals

• A Joint Advisory Board• Minimize repetition in

instruction and curriculum• An opportunity for

students to earn college credit

• Increase business & professional advocacy

• Prepare student for careers and employment

• Help students understand that all work is valuable

Joint Advisory Board

• Chair should be a leader in the industry

• At least 60% industry on the Board

• Quality professional development

• Student interns/jobs• Teacher externships

• Industry/mentors in the classroom

• Shared curriculum and lesson plans

• Be more competitive in competitions

• Pre/post assessment for student learning outcome.

Cindi Walls, Board ChairOklahoma Restaurant Association

• Increase levels of teachers’ instruction by attending NRA Summer Institute and other training

• Increase industry participation and mentors• Have a larger pool of industry partners for interns,

jobs and classroom presentations• Have workshops on preparing students for

competition

Teachers Plan Training as a Team

• Meetings will be held at local restaurants with opportunities to meet Chefs and explore kitchens.

• Teachers want more training in poultry fabrication, mother sauces, dime glace, and table waiting etiquette.

• Teachers plan do live work in quality restaurants.

• Teachers plan to experience an all night prep for a large event at a local hotel.

• Teachers support each other with shared knowledge.

Hospitality Career MajorsAdrianne Oppong, Instructor

• This group of students are not in a high wage, high demand, or high skilled career, but theydo all have one thingin common:

“HIGH HOPES”

Advantages of Ms. Oppong Being a Member of the Hospitality Team

• Shared curriculum and instructional support from culinary teachers in Pro Start

• Larger industry pool for interns and jobs• Students serve at banquets and functions with the

culinary students• Teacher has an opportunity for quality professional

development

Alliance MagicJonathan Kleman,

Food Service Manager, Oklahoma StateUniversity-OKC

Chef John Hall,Instructor,Metro Technology Centers

Antonio Guardado,StudentMetro Technology Centers

Questions?