HMGT2305-D100-65525

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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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memo#5
New York City College Of Technology, CUNY Department of Hospitality Management Janet Lefler […] See Morememo#5
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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, […] See MoreMemo # 4 Perla Jimenez
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 […] See MoreMemo