On 1 March 2023, undergraduate students of the course “Food and Beverage Management” visited Wynn Palace, led by Prof. Jacey Choe, Assistant Professor of the Department of Integrated Resort and Tourism Management. The visit was specially designed to raise students’ awareness of food sustainability issues in the tourism industry and how to integrate safety, quality and sustainability elements into luxury guest experiences.
In order to fit the theme of the visit, Ruby O, Executive Director of Sustainability and ESG at Wynn Palace, meticulously planned the entire experience using the food life cycle approach. Around 60 students and the professor visited Vertical Garden with aquaponic system, SW Steakhouse, Nordaq 2000 automatic water bottling plant, food laboratory, and the Winnow food waste management system.
All the students were amazed by all the efforts and thoughts from many departments behind the scenes as they visited both the front and back of the operation. Students were able to put their classroom-based knowledge of food and beverage management into practice during this industrial tour, and they gained a better understanding of how inter-departments incorporate sustainability into operations. Meanwhile, without the support of Mr. William, Mr. Jeff, Mr. Ray, the Learning & Advancement Team, and the Sustainability Team, the visit would not have been a success.
