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.
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.
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.
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 departmentās mission and culture.
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 departmentās mission and culture.
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
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
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.
Welcome to L4, a virtual resource exchange of innovative teaching practices. To see all that L4 has to offer, please click on the āVisit Project Siteā link.
Welcome to L4, a virtual resource exchange of innovative teaching practices. To see all that L4 has to offer, please click on the āVisit Project Siteā link.
This is a private group for new hires participating in the New Faculty Seminar series for the 2014-2015 academic year. The members of the group are composed of the seminar leaders as well as the faculty. This group will be used as the main communication site between all participants and facilitators and as a repository for the documents made available throughout the seminar series.
This is a private group for new hires participating in the New Faculty Seminar series for the 2014-2015 academic year. The members of the group are composed of the seminar leaders as well as the faculty. This group will be used as the main communication site between all participants and facilitators and as a repository for the documents made available throughout the seminar series.