Hotel Simulation Suite Unveiled At Wolfson Campus

Wolfson Campus opened a new hotel simulation suite this semester. 

Located in Room 6400, the facility features four stations: a simulation hotel room, a restroom, a front desk area and a banquet service space. Each portion of the suite is separated by noise-restricting panels that allow three classes to be taught at the same time. 

The project was made possible by a donation of more than $1 million by the Wolfson Foundation. 

“My dream has been to have a student-run hotel,” said Esther “Shelly” Smith Fano, who oversees Miami Dade College’s culinary and hospitality programs.

The facility is used to teach hospitality and culinary students dining room service, housekeeping and food and beverage management classes through hands-on training.

“Students love it,” said Tyandra Hutchins, a full-time hospitality management professor who is one of two faculty members to utilize the space. “This makes for a better learning experience.”

The mock hotel room features two double queen-sized beds with a nightstand, a closet and a carpet area. Ramazan Patak, who earned an associate’s degree in hospitality management from Wolfson Campus in 2012, donated linens for the space. He is the chief executive officer of Globaltex Fine Linens

“You get to feel like you are in a hotel,” said Yaqueline Martinez, a 30-year-old student working toward a food and beverage certificate at Wolfson Campus. “When you are allowed to practice in real-life situations it will give you more confidence.” 

Adjacent to the hotel room is a simulation bathroom space featuring a toilet, bath, shower and a sink all made from marble. Students use the facility to practice cleaning techniques.

The front desk space has a reception area to teach customer service skills and students can practice how to check guests into a hotel. 

Students using the banquet space, which features four tables with five seats each and a food service cart, can learn service etiquette such as how to fold napkins, change table linens and carry and deliver food and beverages to guests. 

“We never had something like this,” said Cesar Girgalva, a 26-year-old hospitality student at Wolfson Campus who aspires to work in the restaurant industry. “When it comes to fine dining it’s just better to do a practical thing and do everything in-person.”

Staff writer Jaime Blanco Pinto contributed to this story.