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HMGT 1101 – Perspectives in Hospitality – Spring 2015

HMGT 1101 – Perspectives in Hospitality – Spring 2015

Hospitality Man...|HMGT 1101|Spring 2015

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 […]

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 […]

FIRST YEAR LEARNING COMMUNITY fall 2015: ”The Art of Food” HMGT 1203 or 1204 + ARTH1100

FIRST YEAR LEARNING COMMUNITY fall 2015: ”The Art of Food” HMGT 1203 or 1204 + ARTH1100

Hospitality Man...|HMGT 1203/ HMGT 1204/ ARTH1100|Fall 2015

“The Art of Food” is a Learning Community students in Prof Garcelon’s Culinary I (Weds AM section), Prof Jacus’s Baking & Pastry I (Weds AM section), and Prof Cheng’s History of Photography (Mon section) cla […]

“The Art of Food” is a Learning Community students in Prof Garcelon’s Culinary I (Weds AM section), Prof Jacus’s Baking & Pastry I (Weds AM section), and Prof Cheng’s History of Photography (Mon section) cla […]

Wine and Beverage Management, Spring 2017

Wine and Beverage Management, Spring 2017

Hospitality Man...|HMGT 2402|Spring 2017

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, […]

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, […]