The Rendezvous opened in the summer of 1992. It is a food service laboratory where students have the opportunity to apply the theoretical components of courses in labor relations, purchasing, food and beverage cost control, and food service management. The facility includes a food production center designed with commercial food service equipment to meet the needs of operating a full-service restaurant. It also includes a dual purpose dining room that can also be used as a classroom for demonstration and lecture.

The purpose of the Restaurant Operations management class is to teach students the principles of food and beverage management in full service restaurants. The course emphasizes fine dining, fine cuisine, and control systems.

Other courses taught are Introduction to Wines and Spirits, Wine and Food Pairing, and Catering.

Tours of this modern food service laboratory are available upon request.