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Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room operation laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation.

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room operation laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation.

This course provides an in-depth evaluation of “New World” viticulture and vinification. Wine making methods, service, laws and regulations of the major wine regions of North America, Australia, New Zealand, Chile, Argentina and South Africa will be studied. Students will taste and evaluate wines. Supported by a grant from the Julia Child Foundation, student will make wine at Red Hook Winery. Prerequisite: HMGT 2402

This course provides an in-depth evaluation of “New World” viticulture and vinification. Wine making methods, service, laws and regulations of the major wine regions of North America, Australia, New Zealand, Chile, Argentina and South Africa will be studied. Students will taste and evaluate wines. Supported by a grant from the Julia Child Foundation, student will make wine at Red Hook Winery. Prerequisite: HMGT 2402