With New York City as a world food culture laboratory, students will …
With New York City as a world food culture laboratory, students will explore the concept of culinary tourism and its economic impact on the tourism industry. Students will create, market and conduct their own NYC culinary walking tour.
Procedural, customer and staff perspectives involved in the provision of quality 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.
This course is an overview of legal implication of acts by hospitality …
This course is an 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 historical and current liability, governmental regulations, predictability and probability in the environment.
Examine the role of management and leadership in hospitality and other service …
Examine the role of management and leadership in hospitality and other service organizations. Identify both challenges and opportunities facing organizations such as responding to globalization, managing workforce diversity, stimulation, innovation and change, improving quality and productivity and other issues relevant to the management of human resources in today’s dynamic hospitality business climate.
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