R Abreu’s Profile

Faculty
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HMGT4901-Restaurant Management Spring 2020

HMGT4901-Restaurant Management Spring 2020

R Abreu
HMGT4901|Spring 2020

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 […]

Dining Room Operations

R Abreu
HMGT2305-D100-Spring 2020|Spring 2020

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 […]

HMGT2305-D100-65525

R Abreu
HMGT2305-D100-65525|Spring 2019

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 […]

HMGT2305-D548-32510

R Abreu
HMGT2305-D548-32510|Fall 2019

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 […]

HMGT2305D455-32581ThursdayPm Class

R Abreu
HMGT2305-D455-32581|Fall 2019

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 […]

HMGT4901-D484-33741

HMGT4901-D484-33741

R Abreu
Hospitality Man...|HMGT4901|Fall 2017

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 […]

HMGT2305-D448-32521Thursday AM

R Abreu
HMGT2305-D488-32521|Fall 2019

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 […]

HMGT2305-E600-65532

HMGT2305-E600-65532

R Abreu
HMGT2305-D600-65532|Spring 2019

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 […]

HMGT1101fall2017

Prof. Karen Goodlad
Hospitality Man...|HMGT 1101|Fall 2017

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 […]

HMGT2305-D455-60462

HMGT2305-D455-60462

R Abreu
Hospitality Man...|HMGT2305-D455-60462|Fall 2018

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 […]

HMGT2305-D445-60462

HMGT2305-D445-60462

R Abreu
Hospitality Man...|HMGT2305-D445-60462|Spring 2018

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 […]

HMGT2305-E545-46337

HMGT2305-E545-46337

R Abreu
Hospitality Man...|HMGT2305-E545-46337|Spring 2018

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 […]