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Oklahoma State University health officials are closely monitoring an outbreak of the COVID-19 and have moved all courses online for the remainder of the semester. As Taylor’s and Planet Orange are experiential learning programs, the labs will be closed for the remainder of the semester. There will not be a to-go option. We look forward to serving you when students return for the Fall 2020 semester in August.
Welcome to Taylor’s and the School of Hospitality and Tourism Management at Oklahoma State University. Since 1938, our program has been preparing students to become global hospitality leaders. The educational philosophy of the school is based on academic excellence reinforced and cultivated through experiential learning. Thank you for being our guest!
The students preparing your food and serving you are in our Restaurant Operations course, a practical laboratory style class. Restaurant Operations consists of two components including culinary and service sections. The students participate in eight weeks of each section.
Students in the culinary component learn basic to advanced recipe costing, menu planning, and kitchen organization techniques that help prepare them for hospitality leadership positions. They are also responsible for everything you taste, smell, and touch during your dining experience. They learn to use proper sanitation techniques and food inventory controls to minimize waste, ensure guests safety and maximize revenues.
Your server is a student in the service sector of our Restaurant Operations course. This component emphasizes service technique, dining room management, and profitability. During the semester, each student will serve as a member of the wait staff, a server’s assistant, a dining room manager and a host. Please communicate your feelings to your student server, laboratory assistants, or instructor. Guest feedback is essential to the success of our programs, student and faculty development. Each student benefits directly from receiving your feedback and gratitude.