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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 […]

HMGT1101spring2019

Prof. Karen Goodlad
HMGT 1101|Spring 2019

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 […]