This course will examine urban tourism as a vehicle of urban renewal and economic regeneration. The roles of government, business, and the community will be explored as well as issues of development, management, the environment and social equity. New York City and Brooklyn will be evaluated as models for the development, challenges and opportunities of urban tourism.
This course will examine urban tourism as a vehicle of urban renewal and economic regeneration. The roles of government, business, and the community will be explored as well as issues of development, management, the environment and social equity. New York City and Brooklyn will be evaluated as models for the development, challenges and opportunities of urban tourism.
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.
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.
“I went into photography because it seemed like the perfect vehicle for commenting on the madness of today’s existence.” — Robert Mapplethorpe
This course surveys the history of photography from its beginnings in the early nineteenth century to the present. We will examine the use of photography for aesthetic, documentary, and “scientific” purposes, stylistic shifts in photography related to aesthetic concerns, and varying interpretations of subject matter based on social and cultural concerns at specific moments in history. We will also consider the relationship between photography and the visual arts in general, which culminates with the primacy of photography as a medium by the late twentieth century.
“I went into photography because it seemed like the perfect vehicle for commenting on the madness of today’s existence.” — Robert Mapplethorpe
This course surveys the history of photography from its beginnings in the early nineteenth century to the present. We will examine the use of photography for aesthetic, documentary, and “scientific” purposes, stylistic shifts in photography related to aesthetic concerns, and varying interpretations of subject matter based on social and cultural concerns at specific moments in history. We will also consider the relationship between photography and the visual arts in general, which culminates with the primacy of photography as a medium by the late twentieth century.
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.
Selected Hospitality Management students take part in an exchange program with students from Universite d’Evry during the month of June. This project presents first hand, the business of tourism, hotel management, cuisine and culture to our hospitality students at City Tech. During these 3 weeks our students are based in Paris and have had visits and conferences that included the Hotel de Ville, Rungis Market, Hotel George V, Patisserie Lenotre, Moet et Chandon in Champagne, Restaurant Le Grand Colbert, La Coupole and Le Vefour. Culture is investigated through the everyday experiences of living in Paris. Cuisine is formerly practiced in several culinary schools and informally experienced through day to day market shopping, tastings and restaurant dining. Each year students work on various walking tour assignments and have presented historic and cultural tours of various sites in Paris.
Selected Hospitality Management students take part in an exchange program with students from Universite d’Evry during the month of June. This project presents first hand, the business of tourism, hotel management, cuisine and culture to our hospitality students at City Tech. During these 3 weeks our students are based in Paris and have had visits and conferences that included the Hotel de Ville, Rungis Market, Hotel George V, Patisserie Lenotre, Moet et Chandon in Champagne, Restaurant Le Grand Colbert, La Coupole and Le Vefour. Culture is investigated through the everyday experiences of living in Paris. Cuisine is formerly practiced in several culinary schools and informally experienced through day to day market shopping, tastings and restaurant dining. Each year students work on various walking tour assignments and have presented historic and cultural tours of various sites in Paris.
Selected Hospitality Management students take part in an exchange program with students from Universite d’Evry during the month of June. This project presents first hand, the business of tourism, hotel management, cuisine and culture to our hospitality students at City Tech. During these 3 weeks our students are based in Paris and have had visits and conferences that included the Hotel de Ville, Rungis Market, Hotel George V, Patisserie Lenotre, Moet et Chandon in Champagne, Restaurant Le Grand Colbert, La Coupole and Le Vefour. Culture is investigated through the everyday experiences of living in Paris. Cuisine is formerly practiced in several culinary schools and informally experienced through day to day market shopping, tastings and restaurant dining. Each year students work on various walking tour assignments and have presented historic and cultural tours of various sites in Paris.
Selected Hospitality Management students take part in an exchange program with students from Universite d’Evry during the month of June. This project presents first hand, the business of tourism, hotel management, cuisine and culture to our hospitality students at City Tech. During these 3 weeks our students are based in Paris and have had visits and conferences that included the Hotel de Ville, Rungis Market, Hotel George V, Patisserie Lenotre, Moet et Chandon in Champagne, Restaurant Le Grand Colbert, La Coupole and Le Vefour. Culture is investigated through the everyday experiences of living in Paris. Cuisine is formerly practiced in several culinary schools and informally experienced through day to day market shopping, tastings and restaurant dining. Each year students work on various walking tour assignments and have presented historic and cultural tours of various sites in Paris.
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