The Daily Bulletin Archive

Campus House director Kathleen O’Brien had admirable but modest goals when the fledgling club opened in 2002. The private social club for faculty, staff, and friends of the college was to double as a teaching lab where hospitality students could learn and practice. But she never dreamed its success would lead to so many other positive outcomes.

True to its precept, Campus House remains an applied component for students in the hospitality administration program, a place to execute the skills they’ve learned in the classroom. Students earn academic credit as they apply concepts in hospitality to food and beverage research, safety, preparation, and service.

“Service is management, and we aspire to world-class service,” said O’Brien, who supervises students in the front-of-house practicum, HTR 480, and teaches classes in event, club, and tourism management.

O’Brien works closely with Stephen Burgeson, clinical lecturer, who teaches the back-of-house practicum, HTR 300: Food and Beverage Management, as well as multicultural foods and catering management. Shetice Williams, a Culinary Institute of America graduate, is Campus House chef.

Alexander Marcus, a hospitality major who will graduate in May, says the hands-on experience coupled with the lab provides the ideal learning environment. “We discuss readings from the chapters, but then we get to put all the terms and concepts into practice,” said Marcus. “It makes everything we learn more familiar.”

Community Partnerships
O’Brien says club initiatives are undertaken with the triple goals of education, creativity, and economy. Each week, an hour-long mini-seminar, or “Learning Blast,” infuses themes such as wines or etiquette into the curriculum.

One week a semester, the Learning Blast features chefs from Wegmans who teach cooking techniques and share insider tips. Chefs from upscale local restaurants also make guest appearances at Campus House, usually once a semester, in conjunction withMember Loyalty Night. These visits allow students to observe professionals up close and to forge valuableinternship andemploymentconnections in one of the fastest-growing and most competitive industries today.

“We’ve had some big names here,” said Burgeson. “Mark Hutchinson [of Hutch’s], Michael Andrzejewski from Sea Bar, Chris Salvati from Lombardo’s…”

“The dynamic is something to see,” said O’Brien. “The chefs usually stay and mingle with members afterward,” she said. “They seem to really enjoy themselves, and we get to demonstrate our top-notch facility and our talented students. Buffalo State really gets a chance to shine.”

Campus House is part of the newly formed Restaurant Institute, an initiative to help aspiring restaurateurs open and manage independent establishments. The club also hosts the department’s annual Ambassador Awardsceremony each year, honoring local industry professionals.

Members Make It Happen
Support for Campus House has been consistently strong;membership now stands at 361. Members meet for lunch or drinks, entertain job candidates and guests, convene meetings, and celebrate retirements and birthdays there.

“Campus House provides a relaxed atmosphere that promotes collaboration and fosters friendships among those who may not otherwise get an opportunity to interact,” said Rita Zientek, associate dean of the School of the Professions and member of the club’s board of directors. “It’s also a great way for new employees to gain a sense of belonging to the college community.”

Special events include themed parties like this Friday’sDublin House, the annual St. Patrick’s Day celebration, orBeaujolais Nouveau, an annual wine-tasting event, in November. Expanded networking hours from 4:00 to 7:00 p.m. Tuesday–Friday now include complementary hors d’oeuvres. And each semester, Member Loyalty Night honors the patrons who make it all possible.

“For many of us, the atmosphere, characters, amenities, and good times make it like our own version of Cheers,” said Andrew Nicholls, associate professor of history and social studies education. “Member Loyalty Night is one of the ways members are shown that this is our place.”

Richard Lee, former dean of the Faculty of Applied Science and Science Education, founding member of the club, and current board member, recently donated funds for the construction of an outdoor patio, scheduled for completion this summer.

So Goes the Program
As the Campus House community strengthens, so does the hospitality administration program. Student enrollment, now at 244, has more than doubled since Campus House opened. The alumni bond has strengthened, too.

“Students who graduate keep close ties to the program and the club,” said O’Brien. “What strikes me most when I look back are the unintended outcomes,” said O’Brien. “Campus House has ushered in so many good things that none of us could have ever foreseen. And every one of them directly benefits the students.”