Tourisme et de Gestion Hôtelière avec la certification académique de l' Ecole Hôtelière de Lausanne
In accordance with the faculty curriculum, the second year students must collaborate on a project where teamwork is essential in order to acquire managerial competencies and combine practice with theory. This year, the first group chose the theme, "Allo Beirut."
In March of 2018, the students created, planned, and executed their banquet event. The SFHM greeted guests for a special evening of entertainment and culinary delights.
The entire Le Gastronomique ballroom was transformed into 1960’s Beirut with old décor (including posters, appliances, and photos) and costumed staff, keeping in line with the theme of the evening. Guests were treated to a live show with music, singers, and dancers.
The students prepared and served a dinner which consisted of a non-traditional fattoush salad with radishes, spring onions, a collection of spices, moushalali cheese and kaak al hawa; freekeh with marinated chicken and mashahir sauce; grilled salmon with tarator sauce, bell pepper ratatouille, and baked potato cake with hindbeh, caramelized onions, and roasted pine nuts; and walnut and pistachio maamoul with a white cheese / rose water parfait with berry and apricot sauce.