Study USA

Chicago

National Restaurant Association Show

NHM 468

• Credit hours: 2/3
• Instructors: Dr. Jim Taylor, Associate Professor of Nutrition and Hospitality Management
• Dates: May 15-21, 2014
• Cost: $950 plus tuition

Itinerary subject to change. Students should wait to make travel arrangements after confirming dates and times with instructor.

Students will:

• Visit exhibitors at the National Restaurant Association Show and discover ground-breaking trends in the restaurant industry
• Tour and dine at a variety of Chicago's most popular restaurants
• Learn about the many aspects of restaurant operations and factors that influence restaurant conceptualization including menu design, restaurant décor, advances in technology, and food and beverage trends
• Select from more than 60 educational sessions at the NRA Show on topics such as the kitchen innovations, marketing for restaurateurs, healthy menus, responsible alcohol service and the food truck trend
• Network with industry leaders and establish professional contacts in the hospitality and restaurant business

Location:

Students will spend six days in Chicago attending the National Restaurant Association Show. Students can explore the city during free time and visit notable Chicago sites like The Art Institute of Chicago, The Field Museum, Chicago Architecture Foundation, Millennium Park, Adler Planetarium and The Magnificent Mile.

Who should go?

This program is for Hospitality Management students and others interested restaurants, design, marketing and tourism.

Dates:

The program dates are May 15-21, 2014. Students will meet on campus April 25 and May 2 for orientation.

Travel:

Students will make their own travel arrangements to and from Chicago. Shared accommodations will be provided at a conference hotel.

Costs:

Program cost is $950 plus tuition. Included in the cost are housing, tours, select group meals, and conference registration fees. Excluded from the cost is the Study USA application fee, tuition, airfare, and personal spending money.