The Department of Hotel Management participated in the U.S. Beef Carving & Live Grilling Dinner, organized by the U.S. Meat Export Federation (USMEF) in cooperation with relevant stakeholders in the hospitality sector, in celebration of the sixth edition of the Young Chefs Challenge 2026.

Representing Yarmouk University at the event were Professor Dr. Hakam Shatnawi and Dr. Omar Taha, Head of the Department of Hotel Management. The participation reflects the Department’s commitment to strengthening its presence and engagement with specialized professional and academic institutions in the hospitality and culinary arts sectors.

The event witnessed notable attendance and engagement, providing participants with an opportunity to explore specialized experiences and practices in meat preparation and culinary arts. It also provided a valuable platform for networking, exchanging expertise, and meeting faculty members and professionals from other universities and institutions.

The importance of continuing to participate in such events lies in the opportunities they provide for academic and professional networking and for building new collaborative relationships. Such partnerships can positively benefit the Department’s students by creating specialized training and educational opportunities.

In this context, the Department of Hotel Management looks forward to participating in the next edition of the event. The Department is also planning to organize a specialized training course for its students in November, which will contribute to enriching their practical experience and developing their skills in meat preparation and culinary arts, while strengthening their connection with professional practices in the hospitality sector.

This participation is part of the Department of Hotel Management’s efforts at Yarmouk University to strengthen partnerships and communication with the professional sector, benefit from specialized expertise, and provide valuable opportunities that contribute to developing students’ skills and enhancing their readiness for the labor market.