Chippewa Valley Times

For students at the University of Wisconsin-Stout, working at Fireside Café is more than just a job; it is an integral part of their education. This fall, students majoring in hotel, restaurant and tourism management (HRTM) and dietetics are gaining hands-on experience by managing operations at the café as part of their Food Service Production and Operations class.

Located in the Memorial Student Center, the café operates on Tuesdays and Thursdays, providing students with real-world experience in running a restaurant. Ada Stenstrom, an HRTM major from Wausau, commented on the unique learning environment: “You wouldn’t think of this place as a classroom.”

Professor Kristal Gerdes emphasized the value of this practical training: “Students are seeing every aspect of operations. They’re gaining more valuable experience than they could get in a traditional lab.” The program aims to prepare students for future managerial roles within the hospitality industry.

The initiative also involves managerial training where each student will be responsible for creating an entrée to be featured at the Comfort Zone station. Students learn about food costs, budgeting, and using industry-standard software under the guidance of Executive Chef David Leach.

Gerdes clarified that while they are not training chefs, they want students to understand kitchen operations well enough to hire competent chefs in their future careers. “This experience is teaching them how to be good leaders in the hospitality industry,” she said.

Dining Services Director Jason Horzewski provided initial food safety training through a ServSafe certification session. The program's design allows students to rotate through various stations, ensuring comprehensive exposure to different aspects of food service management.

Justin Krahn, director of Dining Services, noted that by semester's end, students would have gained sufficient skills to manage shifts independently: “They will be like student managers.” He highlighted that Dining Services employs about 250 students across campus operations.

The Fireside Café initiative was developed due to upcoming renovations at Heritage Hall Corner III Café. The alternative location provides essential practical training while maintaining full staffing during peak days—a challenge faced previously due to staffing shortages.

In addition to hourly wages during lab times, students receive free lunches and opportunities for additional shifts. Dining Services’ alignment with university initiatives supports UW-Stout’s FOCUS2030 strategic plan aimed at enhancing student success.