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The Center for Meeting and Learning

The Culinary Arts and Hospitality Management Program is primarily housed at Lane’s Center for Meeting and Learning (CENTER), Building 19 .  A state-of-the-art conference and events center with full service catering and the versatility to accommodate groups of 6 to 600, the CENTER provides students with an excellent educational home for practical applications in the industry. 

The Wiper Kitchen/Classroom (Room 109) and the Hospitality Management Classroom (Room 203) are the two primary classrooms for the Program.  The Catering Kitchen is also used for the Program and all equipment is commercial-grade and the working environment is similar to that in the industry.  All major Program events are executed at the CENTER.  Classrooms are supported with multi-media carts with audio-visual capabilities as well as computers with Internet access and Microsoft Word and Excel programs for student use. 

Second-year Hospitality Management students participate in the Hospitality Management Lab class, which is designed to create authentic working conditions of a hospitality environment. It offers student learning experiences involving running a full-service conference center operation, using the Center for Meeting and Learning and actual scheduled events. It includes learning activities involving customer service, event planning, meeting with clients, arranging for auxiliary services, catering planning, room set-up, day-of-event management, and evaluation for continuous improvement. Students are involved in all aspects of the Center for Meeting and Learning.

 In addition to the practical experience component of the Program at the CENTER, various employment opportunities are also available for students while they are in the Program.  Many students continue to work here after they graduate.  Employment at the CENTER is a great way to become connected with the staff, which is highly trained for their respected positions, and have much industry experience.  The CENTER staff is an invaluable resource for students and can offer much support and advice for the advancement of your career.   Many students are involved in day-to-day conference center operations, providing banquet service, room setup, food planning and preparation, kitchen help, event planning, customer service, and other vital support.

Contact Brian Martsfield, Banquet Coordinator for the CENTER, or Banquet Chef Tim Hill for employment opportunities.

WE ARE PROUD OF OUR COMMITMENT TO SUSTAINABILITY AND GREEN PRACTICES AT THE CENTER FOR MEETING AND LEARNING!  ALL CULINARY ARTS AND HOSPITALITY MANAGEMENT STUDENTS LEARN SUSTAINABILITY AND GREEN PRACTICES DURING THEIR EDUCATION HERE AT LANE. PLEASE VISIT THE CENTER FOR MEETING AND LEARNING GREEN PRACTICES LINK: Center Green Practices