Reservations Home

Chef Herr Home

 

Reservation Guidelines & Policy for PJC Culinary Management Meals 

·         Please be on time as we have a limited time frame to feed you, clean-up, and review the day.

·         If you are late for a reservation you most likely will miss a course.

·         If you are early we will ask you to wait for your designated reservation time.

·         Please do not ask for take-out, students need the training for service

·         Be aware of your dietary needs, and the menus before you make a reservations, substitutions are not always possible

·         To maximize training and minimize waste, menu items may be limited for late seating.

·         All meals require advanced payment and reservation and are non-refundable 

 Cost of meals: $10..00 for lunch and $18.00 for dinner

Fall & Spring Semester Guidelines 

• Organizations and groups are encouraged for the “cuisine series” and are given priority.
• Individual tickets will be provided through a random selection process.

             For application entry, you are requested to email at culinarytickets@pjc.edu,

                                Emails will be taken beginning the first Monday of the Summer D session.     

                                Please limit your attendance to “One request per each of the three series”, so that others can also enjoy.

                                Include your name, address and phone with the email.

                                Selections will be drawn around the beginning of the fall term. Only those selected will be called to make reservations. 

                                Reservations must be made with non-refundable payment)

                                A 50% allotment will be provided to internal requests (faculty/staff/students), with balance to community. 

***      About the “Cuisines Series”:

Held Wednesday in the fall and spring and has one seating: 11:50 AM.

Reservations are arranged in tables suited for 4 - 6 guests.

                Four Courses are served (provided you are on time).

                This service is banquet style, meaning everyone is served at the same time.

                This series is better suited for large group reservations.               

**        About the “Ala Carte Series”:

Held Thursday in the fall and spring and has two seating: 11:30 AM. & 11:50 AM.

                Reservations are arranged in tables suited for 4 - 6 guests.

                Three Courses are served (provided you are on time).

                This series is better suited for couples and small parties. 

**        About the “Dinner Series”:

               'business casual" - no shorts, jeans, beachwear, please

                Held Monday in the fall and spring and has two seating: 5:25 PM & 5:50 PM.

                Reservations are arranged in tables suited for 4 - 6 guests.

                Five Courses are served (provided you are on time).

                This series is better suited for couples and small parties.

**           (This series has selection options for each course. As noted above there are sometimes limits to the options.)

***        (This series explores a variety of cuisines with different food groups, some which may or may not be familiar. We are going for authenticity, so tastes may be different than what you expect. Be aware of the cuisine before you make the reservation)

You must apply at culinarytickets@pjc.edu to be considered for the random selection process.

Department of Professional Service Careers
Center for Culinary & Hospitality Management
 Chef Travis Herr, CEC., CCE.
Coordinator/Assistant Professor Culinary Management
Pensacola Junior College, Pensacola, Florida
1000 College Blvd. Pensacola, Florida 32504
Phone:850-484-2506
Room 1052