HTM Students Advance Social Engagement Through Industry Collaboration
AKSOB’s Hospitality and Tourism Management (HTM) students at LAU turned their Food Preparation class into a community-focused effort, preparing up to 300 meals in support of the Jinishian Memorial Association.
The meals were delivered on March 19 during the overlapping Lent and Ramadan seasons, offering students a meaningful opportunity to engage with social responsibility through hands-on learning.
The effort brought together third-year students Clara Nassar and Ziad Al Kasti, studying finance and hospitality and tourism management respectively, with alumni Ala’ El Zahabi (BS ’22), guest relations supervisor at InterContinental Phoenicia, and Lama Zock (BS ’19), junior sous chef at Le Gray Hotel, along with industry partners through a collaboration with Vresso.
Working alongside Chef Ibrahim El Haddad and Georges Tamer (BS ’06), AKSOB Hospitality Lab Supervisor, students played an active role across campus and in a professional kitchen setting from preparation to completion.
Through this experience, students saw firsthand the impact of hospitality beyond the classroom. It reinforced LAU’s commitment to experiential learning, social engagement and community impact, empowering students to apply their skills in service of others.