Skyviews is set above the treetops on the sixth floor of the Texas Tech Plaza and is almost entirely student-run. In addition to the view, the restaurant offers a fine dining atmosphere to patrons at dinner and a venue where RHIM students learn restaurant management from the inside out.

Restaurant, Hotel and Institutional Management majors at Texas Tech spend hours every week running Skyviews Restaurant, where they say they get not only an education but also a glimpse of the real world.

They are not your typical students. They leave their books at home. They wear a uniform to class. They don't take notes, they take orders.

Tasks and student workers at Skyviews are divided between two labs. Students enrolled in the first lab arrive early, clocking in at 9:30 a.m. to prepare the restaurant for lunch. This means vacuuming the restaurant, setting the tables, and preparing food for the daily lunch buffet. These students depart shortly after lunch service and set up the kitchen for the dinner class.

Senior-level students arrive minutes after the lunch lab and begin transforming the restaurant from a Lunch Bistro into a white table cloth dining facility. Students in the kitchen start to prepare for the 4-course dinner menu which changes weekly. The dinner laboratory is the culmination of a RHIM student's experience at TTU. The course is designed for the students to apply skills and knowledge that they have learned on campus in various courses throughout their college career and prepare them for jobs after graduation. The senior-level course also allows for students to serve as Kitchen and Service Managers on designated weeks.

Skyviews is a laboratory of Texas Tech University and operates in accordance to the Texas Tech University academic calendar.

RHIM 3360 - Food: A Culinary Approach

3 Semester Credit Hours
Prerequisites: FDSC 3303 (concurrent enrollment allowed); C or better in RHIM 2210, and sophomore standing. Application of scientific food preparation and management principles to quantity food production. Includes laboratory experience in quantity food facility. F, S.

RHIM 3370 - Restaurant Operations and Management

3 Semester Credit Hours
Prerequisite: FDSC 3303 and C or better in RHIM 2210. Optimum use of human, financial, and material resources by managers. Laboratory experiences include commercial food preparation and service. F, S.

RHIM 4315 - Dinner Series Capstone

3 Semester Credit Hours
Prerequisites: FDSC 3303 and C or better in RHIM 3370. Assumption of maximum responsibility of management of actual food service operation based on sound managerial principles and successful food production and service techniques. F, S.