Palm Beach Community College - Galleon Yearbook (Lake Worth, FL)

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MOTKL career-shadowing evaluation, where t- he student is sent into different hotels and restaurants and evaluates them to his her standards. Most students don ' t have any trouble being placed in a job after they ' ve been enrolled at P.B.J.C. This foodservice program is well kno- wn enough, and very rarely is there a disapointment. Students have the cho- ice as to where they want to go, and also be of value to their employer. Many students are urged to take courses in other fields, such as journ- alism and photography. These areas may become an asset to them later in their hotel, restaurant fields. To write up articles, or commercialize their own products would prove to be a great time and money saver. In the field of the foodservice, P.B.J.C. has become very popular and has a good reputation. They have students past and present who work in such places as the Boca Raton Hotel and Country Club, Holiday Inns, the Breakers Hotel and hospitals. With some, they not only hold service pos- itions but in many cases they ' re the directors, co-directors, and managers. :nt Here at P.B.J.C. they have a hugh industrial kitchen which is the largest of its kind (in capacity) in the state, and among the other colleges and universities. The kitchen lab is con- sidered the nucleus of the entire pro- gram. It is here where the students learn to prepare meals to fit the large numbers of people usually pertaining to restaurant crowds. As with all labs, they experiment with each other, one week, one group cooks while the others eat and vice-versa. When there ' s food and space available, these large meals are open to students and fac- ulty. These meal s are usually pre- pared only once a week. There ' s always room for impro- vement . As far as the Hotel Motel Restaurant Management c- BB ourses go, some feel there are improvements that sh- ould be made. Courses snould be revised along with being reevaluated. T- here is a strong drive for a seminar period where the students can get away from the school type atmosphere. One important thing that has been made are the paintings donated by Home Federal Savings. They are on display now in the dining room in the Foodservice building. Six in to- tal, they all have different themes and are of significant value. This year our foodservice program is entering the National Restaurant Association (NRA) competion. Last year they took 1st place among 800 competors for the Collegiate Menu Award, which they named after the Beachcomber. This year they plan to attend again and lets hope they re tain the gold award. Much luck to you all. p. u; I u Doreen Walsh ) 1

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HOTKL The story of foodservice is a long and interesting one, going all the way back to days of ancient civilization. It began with the ne ed to sustain life, and here today we find ourselves in- dulged in a multi-faceted business. The foodservice itself has been shaped by many experiences and events. Eve- ntually they reach the countless lives ot all those who work to make the food U industry all it is today. The students at P.B.J.C. are ready to take on responsibility of being part of the food industry. Here at P.B.J.C, there are many available courses in the foodservice field. These courses are not only classroom instructed but are also taught in lab form using a huge industrial kitchen. Primarily foodservice program is a mid management course which aims at preparing the student for positions in the Hotel Motel Restaurant field and or other associated industries. In the field of Hotel Motel Rest- aurant management the student has the option of obtaining either an AA or AS degree. A student who transfers to a university and earns an AS degree could attain an executive position where as most students with an AA degree stay in management. When the course originated, fourteen years ago many thought no one would go on, but as time progressed the students began transfering to universities. Over the years, the enrollment has had a steady increase which is due to the rise in fast food industry. It appears we are becoming a subur- banized society, less meals are being served at home, and meal patterns are being broken up tremendously. The foodservice program has an overall enrollment of 280,000 students all over the country, and is the third largest employer of people in the U.S. The foodservice industry is literally overflowing with opportunities for pe- ople who want to be creative, well paid, and secure. In the foodservice industry much preparation is needed. It is not a bus- iness that you jump right into. Most people who have become accomlished in other areas feel the compelling drive to own their own restaurant. Their belief is that its an extremely lucrative business, not knowing of its many pit- falls. It is here where the student learns careful preparation, how to deal with business problems, finacial study, and other matters which seem unim- portant to the inexperienced owner. Finding and getting a good job can be done in either of two distinctly different ways. The first is very risky, because your fate is left entirely up to chance and you are usually left in bitter disappointment. The other way takes more time and work, but the chances of success are much greater. At P.B.J.C. the student is taught the very basics of the business and eventu- ally becomes more involved in their own special direction. They have a 1 MOTEL MANAGEM

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rACKKS There is a two syllable word that is heard everyday somewhere on cam- pus - what else can it be but Pacer ? It ' s our team, our school, our motto. Of course P.BJ.C. wasn ' t always kn- own as Pacers. The first name was Rebel, when the school was located at the old air base in Lake Worth. Our current term Pacer came after a series of events. In 1964 a few years after our scho- ol moved to its present location, it was decided that a new and better name should be selected. This idea I feel the name Pacer was a couple of years ahead its time... as I 5 was thought up by Bob Case, the first baseball coach here. He thought a contest should be held, so SGA and Beachcomber organized one. The con- test consisted of entries made by stu- dents and faculty alike. Forty-two entries in all were chosen to be voted upon by the students. The five names on the ballot were the Cavaliers, the Vikings, the Rebel Rousers, the Com- modores, and the Pacers. The election was held and of course you know the result. Teddy Culpepper who sub- mitted the winning title won ten dol- lars and a free Italian dinner. Coach Bob Case, who was the head man over the Pacers liked the name a lot; and why not, his dog ' s name was Pacer. Part golden retriever and part hound, the dog be- came an unofficial mascot, and re- mained very popular with the team until the time Coach Case was trans- ferred to another college. Then in 1976 an idea for a logo came up and a contest was held once again. This contest which was spon- sored by the Intramural and Recre- ation Board asked for students to de- sign entries in which one would be selec- ted. Twenty-eight entries were sub- mitted and a committee of three in- structors and seven students voted on the designs. C.E. Langston, an art student won with the entry featuring a figure in the running position dra- wn into the team ' s name. The design was approved by the Board of Trustees and became the offical Pacer symbol. There were three prizes. The first place prize won by Langston was a thirty hour scholarship at P.B.J.C, 1 i PALM 1 BEACH JUNIOR COLLEGE second place prize won by Karen Johnson was a fifteen hour scholar- ship, and third place prize was a free three hour art course. So now you know the story be- hind the team ' s name; it was selected after much thought and consideration. Coach Bell stated, I feel the name Pa- cer was a couple of years ahead of its time, it never had the problem of not Dieasing everyone. Sue Nutt