Nicaury Espinal’s Profile

My Courses
HMGT 1101–Perspectives in Hospitality Fall 17
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.
HMGT2303 D436 Culinary Arts 2 FL18
Culinary Terminology and Techniques in a Production Setting.
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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