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This course will examine urban tourism as a vehicle of urban renewal and economic regeneration. The roles of government, business, and the community will be explored as well as issues of development, management, the environment and social equity. New York City and Brooklyn will be evaluated as models for the development, challenges and opportunities of urban tourism.

This course will examine urban tourism as a vehicle of urban renewal and economic regeneration. The roles of government, business, and the community will be explored as well as issues of development, management, the environment and social equity. New York City and Brooklyn will be evaluated as models for the development, challenges and opportunities of urban tourism.

Reading poetry is like being a detective. Sights and sounds work together to enhance meaning and create ambiguity. Students will work in small groups, individually, through research, and presentations to understand the variety of poetic forms available to poets. We will examine the choices a poet makes, and consider why he or she makes them. We will also discuss the value of poetry in today’s world.

Reading poetry is like being a detective. Sights and sounds work together to enhance meaning and create ambiguity. Students will work in small groups, individually, through research, and presentations to understand the variety of poetic forms available to poets. We will examine the choices a poet makes, and consider why he or she makes them. We will also discuss the value of poetry in today’s world.

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.