HMGT2305-D445-60462
- OpenOpen
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.
Recent Discussions
Class, Check out this Pete Wells Review he did on GUY FIERI (host of FoodNetwork Diners, Drive-Ins and Dives), where he gave the Restaurant ZERO-Poor star rating: As Not Seen on TV Restaurant Review: Guy’s American Kitchen & Bar in T […] See MoreSavage Pete Wells
Recent Docs
New York City College of Technology, CUNY Department of Hospitality Management Najja Hennix Dining Room MEMORANDUM To: Prof. Goodlad, Director of Service From: Najja Hennix, Student Date: March 10, 2018 Re: Restaurant See MoreReview-March 15
New York City College of Technology, CUNY Department of Hospitality Management Najja Hennix Dining Room MEMORANDUM To: Prof. Goodlad, Director of Service From: Najja Hennix, Student Date: March 07, 2018 Re: Weekly Restaurant See MorePete Wells Review March 07
New York City College of Technology, CUNY Department of Hospitality Management Najja Hennix Dining Room MEMORANDUM To: Prof. Goodlad, Director of Service From: Najja Hennix, Student Date: March 06, 2018 Re: Memo See MoreMemo 2