HMGT2305-D448-32521Thursday AM

active 6 years, 6 months ago
HMGT2305-D448-32521Thursday AM
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Professor(s)
R Abreu
Department
Hospitality Management
Course Code
HMGT2305-D488-32521
Semester / Year
Fall 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.

Acknowledgements

This course was created by: R Abreu

View the course(s) that this course is based on. This course has been cloned or re-cloned 1 time; view clone(s).

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