Destiny Rivera’s Profile Student Toggle navigation

Overview of legal im­pli­ca­tion of acts by hos­pi­tal­ity pro­fes­sional, em­ploy­ees, guests and vis­i­tors. Analy­sis of rights, re­spon­si­bil­i­ties and risk man­age­ment of hos­pi­tal­ity in­dus­try es­tab­lish­ments. Dis­cus­sion of his­tor­i­cal and cur­rent li­a­bil­ity, gov­ern­men­tal reg­u­la­tions, pre­dictabil­ity and prob­a­bil­ity in the en­vi­ron­ment.

Overview of legal implication of acts by hospitality professional, employees, guests and visitors. Analysis of rights, responsibilities and risk management of hospitality industry establishments. Discussion of historical and current liability, governmental regulations, predictability and probability in the environment.

An overview of the his­tory, likely di­rec­tions and or­ga­ni­za­tional struc­ture of the hos­pi­tal­ity in­dus­try and its role in local, na­tional and global economies. Stu­dents are in­tro­duced to the na­ture and scope of the hos­pi­tal­ity in­dus­try, basic ter­mi­nol­ogy, man­age­ment con­cepts, ca­reer path ex­plo­rations and the de­part­ment’s mis­sion and cul­ture.

An overview of the history, likely directions and organizational structure of the hospitality industry and its role in local, national and global economies. Students are introduced to the nature and scope of the hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.

a course for stu­dents to ex­plore the tech­niques be­hind cre­at­ing a show­piece out of choco­late and sugar.

a course for students to explore the techniques behind creating a showpiece out of chocolate and sugar.

Prof. Good­lad leads stu­dents through 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.

Prof. Goodlad leads students through 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.