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Hospitality Management
Course Code
Semester / Year
Fall 2016
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.


This course was created by: R Abreu

This course has been cloned or re-cloned 13 times; view clone(s).

Recent Discussions

NY Times Restaurant Review Reaction

The article At Günter Seeger NY, a Star Chef Resurfaces, Confidence Intact by Pete Wells is about Pete Wells visit to a restaurant named Günter Seeger NY located at 641 Hudson Street (Horatio Street) West Village. Günter Seeger is the ch […] See MoreNY Times Restaurant Review Reaction

Gunter Seeger NY restaurant review

"New York City College of Technology, CUNY Department of Hospitality Management Janet Lefler Dining Room MEMORANDUM To: Prof. Abreu From: Hsuan Meng Date: September 19, 2016 Re: New York Time Review Günter Seeger is a restaurant that […] See MoreGunter Seeger NY restaurant review

New York Times Pete Wells Review 9/29

Gunter Seeger knows he can cook, he named the restaurant after himself, his confidence is often merited but like anything, perfection is an illusion and so even the great chef Seeger has his moments of mediocrity. Pete Wells speaks of […] See MoreNew York Times Pete Wells Review 9/29

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