As part of their special event planning course, a group of hospitality leadership students at Missouri State University treated 60 guests to a global culinary experience on Nov. 1.  

They designed, managed and executed the immersive annual dining event called GATHER at the Darr Agricultural Center. An experiential learning project, it stands for “Growing and Aspiring Talent in Hospitality through Education and Readiness.”  

From concept to guest service, students led every step — turning classroom learning into a real-world, high-impact event. 

Now in its third year, GATHER enables hospitality leadership students to showcase innovation, leadership and professionalism.  

A taste of cultures 

The sold-out event themed, “Passport to the World” started with a welcome reception, followed by a four-course progressive meal. Each course was inspired by a different region of the world, guided by the creativity and cultural insights of students.  

Some dishes served were chicken coq au vin with a toasted baguette and Greek beef kebabs with tzatziki sauce. The evening concluded with a dessert reception send-off.

This year’s theme reflects Missouri State’s commitment to cultural competence, a pillar of the university’s public affairs mission. It encouraged both students and guests to explore and immerse themselves in global cultures.    

“The theme focused on taking guests through a cultural experience, highlighting different traditions, types of food and decor throughout the evening,” said Matt Bekebrede, instructor in the School of Hospitality and Agricultural Leadership.  

Planning for the experience 

Students prepared for the event by selecting sub-themes for their spaces, which were inspired by regions of the world. 

After assessing the feasibility of their ideas, they worked with a local event rental company to find decor and materials that fit their vision within budget. They also partnered with chefs to present culturally inspired menu concepts. 

Once decor and food elements were finalized, they managed logistics. This involved planning layouts, seating and furniture. 

Theory meets practice 

Students are well-prepared to execute the event through core courses in the hospitality leadership program.  These courses focus on financial management and other key areas of hospitality operations.  

“In class, we learned how to budget effectively, and about the importance of attitude and professionalism. We discussed how demeanor, body language and communication with guests could shape their overall experience during the event,” said senior Adi Postol. 

Building on this knowledge, instructors guide students as they move through each stage of planning. 

“There’s a lot of coaching that happens throughout the process. I always tell the students, ‘You’re going to learn more by making some errors,’” Bekebrede said. “So, we use those moments to course-correct together, reflecting on their choices and adjusting as we go.”    

Creating leaders, one event at a time 

Rather than simply following instructions, students are encouraged to think critically and make creative choices.  

“I’m a very hands-on learner, so having an event like this where I could take control and bring my own ideas to life made it one of my best college experiences,” said senior Jaxon Thomas.  

This approach helps students develop problem-solving, leadership and decision-making skills essential for success in their future careers.

“This project contributes to students’ professional development by allowing them to learn through experience. By talking to vendors and guests, they build confidence and develop their communication skills, beyond the classroom,” Bekebrede said. 

Looking ahead, the goal is to continue building GATHER into a marquee event for both the hospitality program and the Darr College of Agriculture.   

Learn more about hospitality leadership