HMGT2305-D455-60462
- 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
New York City College of Technology, CUNY Department of Hospitality Manag… See Morememo october 4th
Shoji at 69 Leonard Street Review
New York City College of Technology,Cuny Department of Hospitality Ma… See MoreShoji at 69 Leonard Street Review
Shoji at 69 Leonade Street review
New York City College of Technology, CUNY Department of Hospitality Management Janet Lefler Dining Room MEMORANDUM To… See MoreShoji at 69 Leonade Street review
Recent Docs
New York City College of Technology, CUNY Department of Hospitality Management Janet Lefler Dining Room MEMORANDUM To… See MoreKopitiam memo
New York City College of Technology, CUNY Department of Hospitality Management Janet Lefler Dining Room ME… See MoreKopitiam Memorandum
