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HTM students experience food and beverage management with KEY trip

KOKOMO, Ind. — Students in an Indiana University Kokomo hospitality and tourism management class gained an inside look at one aspect of food and beverage management during a KEY trip to the Hunt Club Distillery.

Mark Meng, associate professor of hospitality and tourism, took a beer and spirits management class to the Sheridan-based business, where they learned how rum, whiskey, bourbon, and vodka are made, and sampled products. They also visited Sun King Brewery to focus on the brewery side of the class.

“Students were able to learn about the biology and chemistry of the business, with the brewing and distilling processes, for those who are focused on the technical side of it,” Meng said, adding that students must be 21 or older to enroll in the class.

 “At the same time, those interested in the managerial side were able to ask questions about the challenges of being in this business, and what it’s like.”

Joseline Hernandez said she already works in the food and beverage industry, and the field trips gave her a more in-depth understanding of how many opportunities there are.

“It’s bigger than I thought it was,” she said, adding that she’s enjoyed learning more about the history of spirits and beer, and the process to make them.

“Knowing the whole process behind it, and how much work it is, and the spirit and passion people have for it, it’s honestly pretty cool,” she said.

Hernandez also gained insight into what kind of business she might want to own in the future.

“I really want to open up my own business,” she said. “I can’t decide between catering, or a brewery or distillery, so this has been interesting. There’s always going to be a need for people in this industry. And if you’re compatible with people and open-minded and know how to try new things, it could be a good fit.”

Lydia Wente works as a server while going to school and said the field trips have made her more knowledgeable about the beverage side of the business and gave her ideas for career opportunities.

“It opened my eyes to a lot more possibilities,” she said. “I never really considered the food and beverage side of hospitality, but after seeing this, the possibilities are interesting.”

She appreciates that field trips are incorporated into many hospitality and tourism management classes.

“We see hospitality and tourism in real life, and can connect to it,” she said.

Meng said in addition to seeing how the products are made and sold, students also see how businesses like breweries and distilleries operate to bring customers in their doors. The Hunt Club owner talked about the tasting room he’s opened, and the festivals and music events he hosts to attract potential customers.

They also learn about how owners can overcome challenges — for example, during the COVID pandemic, the Hunt Club became a producer of hand sanitizer.

“They were producing hand sanitizer 24/7, which was good business, but donated half the production to the nearby communities, to nursing homes, police stations, and other places,” Meng said. “They talked to us about their roles not only as business owners, but members of their communities.”

The trip was offered as part of the IU Kokomo Experience and You (KEY) program, which offers transformative learning opportunities through a wide variety of hands-on experiences – from faculty-mentored research, internships, and retreats to overseas study, domestic field trips, and project-based learning.

Meng said while KEY trips allow students to see the concepts they’ve learned about in class applied in real life, they also provide opportunities to build relationships.

“For one, it makes their faculty members more approachable,” he said. “We may talk about the same things we did in the classroom, but you’ve changed the atmosphere, and students become more engaged. They can connect with each other over shared interests and experiences.”