Ross- Ade is Purdue University’s home for football and special events, located on the Northern Edge of campus. Our HTM class was given a tour of the Ross- Ade facility, by the general manager of the Pavilion. The GM gave us insight on events that take place, showed us the different clubs, and even gave us a tour of the kitchen. The Ross- Ade Pavilion building can accommodate up to 800 guests in the Shively Club. Along with two hundred in the Buchanan Club, and eighty guests in the Shively Press Box located on the 5th floor mingling area. The Pavilion provides exception views of the stadium, campus, and city. Levy Restaurants is the exclusive caterer for the Ross- Ade Pavilion. Their specialists review every detail of the event from room
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The Pavilion is rented out for special events when it is not football season. Our class was able to view a setup for a dinner. We viewed the chef’s table. For this particular dinner party, it was setup buffet style. There are different table styles for different types of events, tables are either plated or chef’s tables setup. The general manager explained to us how setting tables works, and what is required in order to properly plan for a certain type of event. It is important to think of the formality of an event. Plated tables, in which food is served to the guest’s tables, is more suitable for formal events, where as, chef’s tables, or buffet styles, are more suitable to casual events. Having a buffet style helps create more interaction between guests because it forces people to leave their table to get food, and typically leads to conversation among other guests. It is also very important to have appetizers since there is normally a great amount of time between the function and dinner. Of course, money and time are also a deciding factor when it comes to planning the food styles for events. Being able to tour the Ross Ade facility made me excited about the different events that go on, along with the behind the scene action that takes place in order to coordinate an event. I am very grateful that the general manager took time
The Pavilion is rented out for special events when it is not football season. Our class was able to view a setup for a dinner. We viewed the chef’s table. For this particular dinner party, it was setup buffet style. There are different table styles for different types of events, tables are either plated or chef’s tables setup. The general manager explained to us how setting tables works, and what is required in order to properly plan for a certain type of event. It is important to think of the formality of an event. Plated tables, in which food is served to the guest’s tables, is more suitable for formal events, where as, chef’s tables, or buffet styles, are more suitable to casual events. Having a buffet style helps create more interaction between guests because it forces people to leave their table to get food, and typically leads to conversation among other guests. It is also very important to have appetizers since there is normally a great amount of time between the function and dinner. Of course, money and time are also a deciding factor when it comes to planning the food styles for events. Being able to tour the Ross Ade facility made me excited about the different events that go on, along with the behind the scene action that takes place in order to coordinate an event. I am very grateful that the general manager took time