Tourism and Hotel Management with the academic certification of Ecole Hôtelière de Lausanne
In the presence of the Universite La Sagesse President, Pr. Lara Karam Boustany, the President of the Restaurant Owners Syndicate, Mr. Tony Rami, and the Dean of the Faculty of Tourism and Hotel Management, Dr. Tanios Kassis, and other esteemed guests, the BS6 students hosted their Annual Theme Night on the Achrafieh campus at Le Gastronomique in May of 2021.
Each year, as part of the curriculum, the senior students are required to design and execute a capstone project under the guidance of their instructors. The students must create and implement a themed concept, from start to finish, which includes planning and organizing the menu, purchasing, decoration, room set-up, entertainment, seating, lighting, music, publicity, accounting, and all other functions related to a large event inside the grand ballroom at the faculty.
This year presented an exceptional challenge due to the troubling circumstances of the past year. Not only was the Faculty of Tourism and Hotel Management destroyed in the devastating explosion in August of 2020, but the effects of the COVD-19 virus and the economic crisis in the country have presented many difficult challenges.
The final year students, enthusiastic and determined as ever, came up with an innovative new idea: the First Virtual Restaurant in the World.
The concept consists of the guests, who in the safety and comfort of their homes, are able to enjoy the event without needing to be present on the premises; on the contrary, the evening is “delivered” to them. The theme night, which included food, beverages, and entertainment, was broadcast live from the university on a giant screen and guests were able to view it remotely and in real time.
While the guests watched the live show at home, they were presented with and served the same menu with identical food, beverages, table design and presentation, cutlery, chinaware, linen, and floral decorations, the same as which was displayed in the faculty ballroom. Furthermore, the service activities in the individual houses were executed by the talented and motivated students, while with the adaptation of new technology, instead of paper menus, online scans were used to view the delectable dishes to be served throughout the evening.
Though there were few guests present to enjoy the live show at the SFTHM due to social distancing standards, students were present in the homes of the numerous guests around the country, and they were synchronized with the service sequences at the faculty.
Throughout the evening, the students were quick to remind the audience that despite the hardships that Lebanon is currently facing, they remain resilient and strong, never giving up on their dreams for a brighter future.
Even in such a critical situation and despite the odds, the new generation of hoteliers, SFTHM’s very own passionate hospitality students, utilized their creativity and teamwork skills in order to adapt to the current circumstances. They put on a performance with a night of culinary treasures and entertainment, the likes of which have never been seen before.