Novlette’s Profile

Student
Active 3 years, 11 months ago
Novlette
Major Program of Study
Hospitality Management

My Courses

HMGT4901-D484-33741

HMGT4901-D484-33741

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

Culinary Tourism Spring 2017

Culinary Tourism Spring 2017

With New York City as a world food culture laboratory, students will explore the concept of culinary tourism and its economic impact on the tourism industry. Students will create, market and conduct their own NYC culinary walking tour. Students will co-create the Hospitality Management Department’s NYC Culinary Guide to Restaurants and Food Shops on Open Lab.

hmgt4997 goodlad dagorn F16

hmgt4997 goodlad dagorn F16

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

HMGT2305-D448-28097

HMGT2305-D448-28097

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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