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Textbook Notes for Hospitality and Tourism Management at Grand Valley State University (GVSU)


GVSUHTM 213Robert RobinsWinter

HTM 213 Chapter 1:

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Food service organizations can be divided into two broad segments: commercial and noncommercial (sales generated by commercial organizations are signif
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GVSUHTM 240Gail ZemmolWinter

HTM 240 Chapter 1: Anatomy of an Event

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Complex profession professional event coordination is a complex and comprehensive endeavor. You are making hundreds of choices and decisions, then mana
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GVSUHTM 213Robert RobinsWinter

HTM 213 Chapter 4: Chapter 4

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Marketing: seeing the business from the guests perspective, ** their perspective is their reality. Steps towards excellent service: recognize that serv
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GVSUHTM 213Robert RobinsWinter

HTM 213 Chapter 2-3: HTM 213 Chapter 2-: Chapter 2+3

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Typical production positions: chefs (executive, sous, banquet, garde-manager, cooks (soup, sauce, fish, roast, relief, bakers (head bakers, assistants,
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