Since 1957, the Little Dinner Series at Florida State University’s Dedman College of Hospitality has been a cherished tradition, offering students an invaluable, hands-on learning experience. This program has become a vital part of the college’s commitment to excellence, providing a unique platform for students to immerse themselves in the art of hospitality.
“The Little Dinner Series is a transformative experience for our students, offering them the rare opportunity to bring their classroom knowledge to life in a real-world setting,” said Zach Weston, faculty and chef of the Little Dinner Series. “With each dinner, our students gain hands-on experience that builds not just technical skills, but also the creativity and confidence necessary to excel in the hospitality industry.”
Created by Professor Ashby Stiff, this series is a key component of the catering management course where students develop skills by planning and hosting themed four-course dinners. Students manage every aspect of the event, from initial concept to final execution, ensuring that each dinner is a memorable occasion for attendees.
Each semester, students collaborate in teams to design unique dining experiences, from menu creation to décor, ensuring that no two dinners are identical. This series not only enhances their culinary and event management skills but also fosters creativity and teamwork. By handling the complexities of real-world catering, students gain invaluable preparation in pursuit of successful careers in the hospitality industry.
The themes for these dinners vary widely, encompassing universal cuisines from around the globe. This encourages students to think creatively and adapt to different culinary styles and presentation techniques.
Laurence Smith, a senior pursuing a bachelor’s degree in hospitality and tourism management, emphasizes how the Little Dinner Series has been instrumental in her journey towards earning a master’s degree in hospitality entrepreneurship, a joint program between the Dedman College of Hospitality and the Jim Moran College of Entrepreneurship.
“As a service manager in the series, I worked alongside other students to plan and execute the decor, graphic design and overall front-of-house experience to create an inviting and memorable atmosphere for our guests,” Smith said. “Combining this level of creativity with the food and beverage world was an incredible learning experience. Participating in this series has been the most unique opportunity of my time as a Dedman student. The invaluable lessons I learned from the Little Dinner Series will be carried into my professional life, and I am excited to apply them in my future hospitality endeavors.”
The Little Dinner Series places a strong emphasis on the guest experience, with students receiving real-time feedback from guests. This constructive criticism helps them refine their skills and understand guest preferences and expectations. This feedback loop is vital for continuous improvement and excellence in the hospitality industry.
Combining theoretical knowledge with practical application, this series prepares students to excel in a competitive and dynamic industry, ensuring they are well-equipped to create exceptional dining experiences in their future careers.
This series is sponsored by 131 Main, whose support of the Little Dinner Series program helps provide essential hands-on learning experiences for students at the Dedman College of Hospitality.
For more information regarding the Little Dinner Series visit dedman.fsu.edu/alumni-friends/littledinnerseries.