At Johnson & Wales University, students run the show at Bistro 61, a fully operational, technologically-advanced and unique bistro on the Providence campus. From the first day of class, students rotate through front- and back-of-the-house management teams, and they're given opportunities to serve as general manager, executive chef and sous chef on service days. JWU's Nicholas K. Makris explains more about students' transformations throughout the capstone course.
To learn more about Johnson & Wales University Food & Beverage Entrepreneurship program visit:
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