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Prof. Good­lad Leads stu­dents through an in­tro­duc­tion to fer­mented bev­er­ages through­out the world. Study of bev­er­age mak­ing and tast­ing pro­ce­dures in­clud­ing jar­gon par­tic­u­lar to the bev­er­age trade is re­in­forced.

Prof. Goodlad Leads students through an introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade is reinforced.

Dept. of Hos­pi­tal­ity Man­age­ment

Dept. of Hospitality Management

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.

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.