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Industry

Hospitality Leadership Through Learning
Industry

New York City Site Visit: Hotel and Foodservice Operations

    Course Focus

    This course includes hotel, restaurant, and foodservice site visits in New York City. At each site, the presenter (general manager, vice president, or managing director) will give an introductory lecture, hold a question-and-answer session, and host a site tour that emphasizes the property’s unique attributes.

    Key Benefits

    Participants will develop an understanding of the management techniques utilized by a variety of hotels, restaurants, and foodservice operations through visiting and comparing operations in several locations.

    Sites will include:

    • Four Seasons Hotel
    • Marriott Marquis
    • The Pierre Hotel
    • The Plaza Hotel
    • The Ritz Carlton
    • St. Regis Hotel
    • Tavern on the Green
    • The United Nations
    • Waldorf=Astoria

    Faculty

    • Robert E. White, Teaching Support Specialist, School of Hotel Administration, Cornell University: Ithaca, New York, U.S.A., (July 12 - 16, 2010)
    • Giuseppe G.B. Pezzotti, M.P.S., Senior Lecturer, School of Hotel Administration, Cornell University: Ithaca, New York, U.S.A., (July 12 - 16, 2010)

    Level A

    *Note: Participants should bring appropriate dining attire, including jacket and tie for gentlemen. Course fee includes shared hotel accommodations (double occupancy) and lunch each day. A limited number of single rooms are available for an additional fee of US$925. Sites are subject to change.

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