Lemon Tree Restaurant
The Lemon Tree provides real world, science-based experiences to students in the Quantity Food Production class, a capstone course for dietetics and hospitality, management and tourism undergraduate students.
About the Restaurant
Quantity Food Production
During the semester, DHN students will rotate through a series of work stations, gaining hands-on experience as they learn the various roles involved in operating a restaurant. The restaurant is open to faculty, staff, and the public by reservation only.
The Lemon Tree is located on the second floor of Erikson Hall and serves lunch each Tuesday and Thursday at noon sharp. The Lemon Tree costs $15.00 and MUST be paid with credit card. NO CASH will be accepted.
Students in the Lemon Tree are team-taught and directed by Bob Perry, Coordinator of the Food Systems Initiative in the Martin-Gatton College of Agriculture, Food and Environment and Emily DeWitt, a lecturer in the Department of Dietetics and Human Nutrition. Mr. Perry is a professional chef with over 40 years of experience in the US and abroad and Ms. DeWitt is a Registered Dietitian.