ISU enables students to become entrepreneurs by opening their own restaurants, integrating practical courses into the operation of Hospitality 101. This initiative has been well-received by faculty members and students alike. Recently, students from the Department of Hospitality Management in the College of Tourism and Hospitality launched an Italian cuisine menu, interpreting Italian dishes using locally sourced Taiwanese ingredients. The authentic Italian flavors have been a hit on campus, with long queues forming during meal times.
The signature dishes offered by the Department of Hospitality Management, including spaghetti bolognese, pesto pasta, and the limited-time mushroom risotto, have all been popular among customers. The spaghetti bolognese features a rich tomato-based sauce complemented by a variety of vegetables, offering a delightful balance of sweet and tangy flavors that leave a lingering taste in every bite. The mushroom risotto is prepared by quickly sautéing a selection of mushrooms and then combining them with shredded cheese, fresh cream, and basil leaves, resulting in a dish that is bursting with colors, aromas, and flavors. Moreover, the top-selling item, pesto pasta, is made with freshly prepared pesto sauce infused with the fragrance of basil, the nutrients of spinach, a hint of spiciness from garlic, and the crunchiness of nuts, creating a unique and irresistible flavor profile that has captivated the taste buds of many diners.
Restaurant manager Yi-Hsuan Hsia expressed her gratitude for her previous experience in externships, which has made her more adept at managing the restaurant’s operations and understanding the importance of cost control for ingredients. Front-of-house manager Chun-Hsiang Hung stated that the experience gained from operating the restaurant has bolstered his confidence in facing the challenges of the food and beverage industry and solidified his conviction to pursue a career in related fields. Chun-Yi Huang mentioned that as the restaurant’s executive chef, he is responsible for supervising the kitchen to ensure that the quality of each dish meets the highest standards. Overcoming management challenges while delving into the creativity and cooking techniques of the dishes has ignited his passion and creativity for cooking. Handling the financial aspects of the restaurant and being responsible for the treasury, Yu-Ssu Lan mentioned that through the operational process, she has learned how to effectively control procurement costs and maintain the quality of the dishes, laying a solid foundation for her future career.
Course instructor Dr. Yao-Ling Liu stated that operational practice goes beyond theory, and factors such as restaurant positioning, organizational structure, menu development, marketing strategies, customer satisfaction surveys and feedback, cost control, and financial analysis all test students’ teamwork and on-the-spot reaction. Departmental Chair Dr. Hsu-Kuan Liu added that the Department of Hospitality Management has well-equipped specialized classrooms for Chinese cuisine, Western cuisine, baking, beverage preparation, internship hotels, and food and beverage services. These facilities allow students to accumulate practical experience through hands-on learning and practical application. With the support of affiliated establishments such as the Kaohsiung Marriott Hotel, E-Da Royal Hotel, and E-Da Skylark Hotel, students at ISU have diverse opportunities for internships and future employment.
