Courses

Course	Course Name	Special Attributes	Course Leader	Wrote and Proposed Course
HMGT 1101	Perspectives in Hospitality Manage	Writing Intensive, First Year Learning Communities	2013-present	No
HMGT 1102	Introduction to Food and Beverage Management		No	No
HMGT 2305	Dining Room Operation	Writing Intensive	2005-2014	No
HMGT 2402	Wine and Beverage Management		2007-present	No
HMGT 4802	Hospitality Management Internship	Internship	No	No
HMGT 4959	Internship Project, Walt Disney World College Program	Internship	2005-present	No
HMGT 4995	Wines of France	HMGT Elective	2007-present	2007
HMGT 4996	Wines of Italy	HMGT Elective	2007-present	2007
HMGT 4997	Wine of the New World	HMGT Elective	2007-present	2007
HMGT 4998	Responsible Beverage Service	HMGT Elective	2017-present	No

 

Syllabi for all courses is available through

HMGT 1101, Perspectives in Hospitality Management, Lead Instructor2013-present

Writing Intensive, 3 cl hrs, 3 cr

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 hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.

Prerequisite: CUNY proficiency in reading and writing; Corequisite: MAT 0650

 

HMGT 1102, Introduction to Food and Beverage Management

3 cl hrs, 3 cr

A two-part foundation for food and beverage management, focusing on culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields and

inventory methods. Current market and procurement trends are explored, with an emphasis on product identification.

Prerequisite: CUNY proficiency in reading, writing and mathematics

 

HMGT 2305, Dining Room Operation, Lead Instructor 2005-2014, Lecture Instructor 2017

Writing Intensive 1.5 cl hrs, 4.5 lab hrs, 3 cr

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.

Prerequisites: HMGT 1105, HMGT 1202

 

HMGT 2402, Wine and Beverage Management, Lead Instructor2007-present

3 cl hrs, 3 cr

Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade. Basic understanding of geographic, historic, economic and cultural aspects

of beverages. Wines – still, sparkling and fortified – are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities.

Prerequisites: HMGT 2302, HMGT 2303

 

HMGT 4802, Hospitality Management Internship

120 internship hrs, 3 cr

Work experience in the hospitality field, defined as part-time, supervised employment. Each student is responsible for getting and keeping an appropriate supervisory position for the required period: a minimum of 120 hours for a minimum of eight weeks. Measurable career objectives and related readings are defined in the initial meeting.

Prerequisites: HMGT 3501, HMGT 3502, HMGT 3602

 

HMGT 4959, Internship Project, Disney, Lead Instructor 2005-present

500+ internship hrs, credit varies

The hospitality management department is a designated recruitment site for the internationally respected work/study program presented by Disney. Selected students earn 12 college credits through a balanced learning, living and earning environment in Orlando, Florida, supported by online coursework.

 

HMGT 4995, Wines of France, Wrote and Proposed Course, Lead Instructor 2007-present

2 cl hr, 2 cr

This course provides an in-depth evaluation of France’s viticulture and vinifcation. Wine-making methods, service and laws and regulations of the major wine regions of France will be studied. Students will taste and evaluate wines.

Prerequisite: HMGT 2402

 

HMGT 4996, Wines of Italy, Wrote and Proposed Course, Lead Instructor 2007-present

2 cl hr, 2 cr

This course provides an in-depth evaluation of Italy’s viticulture and vinifcation. Wine-making methods, service, laws and regulations of the major wine regions of Italy will be studied. Students will taste and evaluate wines.

Prerequisite: HMGT 2402

 

HMGT 4997, Wines of the New World, Wrote and Proposed Course, Lead Instructor 2007-present:

2 cl hr, 2 cr

This course provides an in-depth evaluation of “New World” viticulture and vinifcation. Wine-making methods, service, laws and regulations of the major wine regions of North America, Australia, New Zealand, Chile, Argentina and South Africa will be studied. Students will taste and

evaluate wines.

Prerequisite: HMGT 2402

 

HMGT 4998, Responsible Beverage Service, Lead Instructor 2017-present:

1 cl hr, 1 cr

Through a case study approach, this course focuses on industry standards for responsible beverage service. Provides students the opportunity for industry-recognized certification in responsible alcoholic beverage service.

Prerequisite: HMGT 2402 or AAS degree in Travel, Tourism, or Hospitality Management