The food occupations class held a "Spring Brunch" on May 3, May 8, and May 16 during first period in C‑106. The project was served and planned by the class in order to practice skills in food service and food preparation. The "minirestaurant" proved to be a success because of the large turnout.

The customer at the restaurant had a choice of four main courses. They were Eggs Benedict with sliced tomato; Eggs Coronado with Spanish sauce, apple pancakes with sausage; and a real favorite, Hawaiian treat. To go with each of the entrees, the customer had fruit or juice and a beverage.

After the meal, the customers were asked to evaluate the food and service. On a scale from very good to fair, they were asked to comment on the seating, the promptness of the server, and the

attentiveness of their waiter or waitress. Also, they were to comment on the quality and taste appeal of the food served.

The students of the class chose and pretested all of the entrees, selected the most suitable ones, and then added appropriate garnishes. Those students who usually cooked, got to wait on tables, while those who normally waited on tables got to get some experience in the kitchen. There was also a student manager on hand to help any of the students.

Ms. Shirley Kapina, coordinator of the project, said, "I thought it was a good experience for the students. I think it helped them to understand how things must be planned carefully for customer satisfaction."