-= NMSU PANORAMA - Summer 2005 =- Helping Students Make Smart Choices: School Trains Future Servers about Responsibility

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School Trains Future Servers about Responsibility

By Rachel Gallagher

With alcohol-related deaths and obesity among college students on the rise nationwide, educators in New Mexico State University's School of Hotel, Restaurant and Tourism Management are taking wellness and personal choice very seriously.

Janet Green, interim head of HRTM, says nutrition and healthy choices in food production are part of the core curriculum. The department also offers students a section on healthy alcohol consumption.

"We believe that training and knowledge in the areas of nutrition and public health and safety concerns such as alcohol consumption management are key competencies that all of our students should be taught," Green says.

Keith Mandabach, associate professor, says HRTM classes address the importance of including healthier choices on menus, the mechanics of nutrition and even food allergy issues.

"The focus is providing healthy choices from a customer point of view," Mandabach says.

Good health and nutrition is often an uphill battle with today's generation, Mandabach adds.

"Although these kids grew up hearing about the values of low-fat diets, low cholesterol, exercise, etc., they also grew up with soda and candy machines in the school, the elimination of PE programs, video games, computers, TV and couch potato syndrome," he says. "So they drink Diet Coke with their Snickers bars and are dietary schizophrenics."

Healthy alcohol consumption is another fight the School of HRTM is taking on in a section that mirrors the state-mandated alcohol server certification.

"Dealing with alcohol consumption addresses not only personal choices, but employee issues, risk management and training," Green says.

Mandabach says the course covers the physiology of alcohol consumption and the potential dangers of blood alcohol poisoning.

"I think if students understand how alcoholic beverages affect the body, how alcohol is processed by the body, effects of other drugs on alcohol consumption, the importance of eating if drinking and the dangers of drinking and driving.then they will make better choices when they drink," he says.

Comprehending these points, Mandabach says, is vital on both sides of the table.

"Serving and consuming alcohol is a normal part of dining and social activities," Mandabach says. "The important part for the students who are serving alcohol and those consuming it is to control the rate and amount of consumption to keep it a positive experience."

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