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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 […]

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.

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 […]