HMGT2305-D100-65525

active 4 years, 10 months ago

Open

This Course is OPEN.

Professor(s)

R Abreu

Department

Hospitality Management

Course Code

HMGT2305-D100-65525

Semester / Year

Spring 2019

Course Description

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.

Acknowledgements

This course was created by: R Abreu

View the course(s) that this course is based on. This course has been cloned or re-cloned 4 times; view clone(s).

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Recent Docs

Memo # 4 Perla Jimenez Memo # 4 Perla Jimenez

New York City College of Technology, CUNY Department of Hospitality Management Janet Lefler Dining Room MEMORANDUM To: Prof. Abreu, Director of Service From: Perla Jimenez, Student Date: February 27th, 2019 Re: See MoreMemo # 4 Perla Jimenez New York City College of Technology, CUNY Department of Hospitality Management Janet Lefler Dining Room MEMORANDUM To: Prof. Abreu, Director of Service From: Perla Jimenez, Student Date: February 27th, 2019 Re:

Memo Memo

New York City College of Technology, CUNY Department of Hospitality Management Janet Lefler Dining Room MEMORANDUM To: Prof. Abreu, Director of Service From: Perla Jimenez, Student Date: February 27th, 2019 Re: Serving All the Food See MoreMemo New York City College of Technology, CUNY Department of Hospitality Management Janet Lefler Dining Room MEMORANDUM To: Prof. Abreu, Director of Service From: Perla Jimenez, Student Date: February 27th, 2019 Re: Serving All the Food