HMGT2305-D455-60462
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 Management Janet Lefler Dining Room […] See Morememo october 4th
Shoji at 69 Leonard Street Review
New York City College of Technology,Cuny Department of Hospitality Management […] 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: Professor Abreu, Director of Service From: Tiffany Rivas, Student Date: September 27, 2018 RE: New York Times […] 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: Professor Abreu, Director of Service Fr: Brittany Marriott, Student Date: October 4, 2018 Re: Restaurant Review See MoreKopitiam memo
New York City College of Technology, CUNY Department of Hospitality Management See MoreRestaurant Review Kompitim
New York City College of Technology, CUNY Department of Hospitality Management Janet Lefler Dining Room MEMORANDUM To: Professor Abreu, Director of Service From: Maria Vazquez, Student Date: September 27, 2018 RE: New York See MoreKopitiam Memorandum
