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Hospitality Management
Course Code
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.

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Oxalis memo

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Memo #5 Oxails

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New York City College Of Technology, CUNY Department of Hospitality Management Janet Lefler […] See Morememo#5

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