Julia Gagliano’s Profile

Student
Active 1 year, 7 months ago
Julia Gagliano
Academic interests

heavily focused on discovering new aspects of the Food and Beverage industry and Hospitality industries.

Bio

I’m a junior in New York City College of Technology , majoring in Hospitality and Management . That being said , I myself have always been a person that loves to explore new horizons, seeing new things and discovering where an adventurous personality will take me.Open to anything that will feed my need of knowledge and sense of self.

My Courses

Goodlad HMGT 1101 Fall 2016

Goodlad HMGT 1101 Fall 2016

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.

HMGT 2402 S19

HMGT 2402 S19

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.

HMGT 3601 OER

HMGT 3601 OER

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.

HMGT4901-Restaurant Management Spring 2020

HMGT4901-Restaurant Management Spring 2020

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

HMGT2305-D100-65525

HMGT2305-D100-65525

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.

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