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This is the introductory course in American Government, with the main focus on the national level but some attention to state and local levels as well. This OpenLab site contains course materials as well as links to news sites and a discussion board to exchange ideas. Please keep disagreements friendly, and please keep in mind that our main purpose is more to analyze than to react and fume. When the course is over, as long as you still have an OpenLab account at City Tech, you are invited to continue posting on this discussion board. To access course materials, click “Visit Course Site” at the right of this page.

This is the introductory course in American Government, with the main focus on the national level but some attention to state and local levels as well. This OpenLab site contains course materials as well as links to news sites and a discussion board to exchange ideas. Please keep disagreements friendly, and please keep in mind that our main purpose is more to analyze than to react and fume. When the course is over, as long as you still have an OpenLab account at City Tech, you are invited to continue posting on this discussion board. To access course materials, click “Visit Course Site” at the right of this page.

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

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

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.

SUSTAINABILITY IN HOSPITALITY – This learning community will introduce the 21st Century relevance of sustainability in the hospitality industry and incorporating the concept connecting the various foundations taught in these two introductory management classes. Connections will be made as students investigate their career options and widen their scope of industry knowledge. Students will learn how to establish a professional electronic profile and simulate a career exploration search.

SUSTAINABILITY IN HOSPITALITY – This learning community will introduce the 21st Century relevance of sustainability in the hospitality industry and incorporating the concept connecting the various foundations taught in these two introductory management classes. Connections will be made as students investigate their career options and widen their scope of industry knowledge. Students will learn how to establish a professional electronic profile and simulate a career exploration search.