HMGT2305-D448-28097
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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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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 … 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 T… 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 anythin… See MoreNew York Times Pete Wells Review 9/29
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