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Hospitality Management
Course Code
Semester / Year
Fall 2017
Course Description

An overview of restaurant concepts, core values and standard operating procedures including: financial controls, planning, forecasting, legal compliance, and human resources management. Current trends, marketing and operational technologies will be analyzed


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).

Recent Discussions

Del posto on a Wednesday

As part of our real world expire next with what is actively taught in class by Professor Abreu, the class met at Del Posto. We got to hear from Thomas and Dana who are both managers for the restaurant and the kitchen, they took us a tour […] See MoreDel posto on a Wednesday

Del Posto Visit Reflection and Chelsea Market Restaurant Concept Report

Prior to the day of this tour, I walked by Del Posto when I had my initial visit to Chelsea Market in 2014, but I did not have the opportunity to tour the restaurant for myself. Also, I was already familiar with the restaurant itself […] See MoreDel Posto Visit Reflection and Chelsea Market Restaurant Concept Report

visit to del posto

My visit to Del posto was very educating. While there, I learned that Del Posto wasn't originally a fine dining restaurant; that they started as a casual restaurant with an ambitious menu. I learned that every person that they hire starts […] See Morevisit to del posto

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