Ari’s Profile

Student
Active 2 days, 18 hours ago
Ari
Display Name
Ari
Major Program of Study
Hospitality Management
Academic interests

Event Planner

My Courses

COMD3505 Special Topics in Graphic Design, SP2024

COMD3505 Special Topics in Graphic Design, SP2024

This course offers rotating topics in the graphic design field. Current topics include signage and way-finding systems, exhibition design, lettering, experimental typography, typeface design and others. (Students can take this twice with a different topic.)

COMD4900 OL73 Internship Spring 2024

COMD4900 OL73 Internship Spring 2024

Student is assigned to find fieldwork/study situations of approximately eight hours per week at an internship site approved by the Department Internship instructor. Approved Sites include advertising agencies, graphic design firms corporate or non-profit design offices, publications art departments, photography or illustration studios, TV or multimedia production companies. Students will be required to keep a learning journal of their internship in the form of a blog using Openlab. A portion of the class will be devoted to presenting and sharing experiences with classmates. Students will learn how to assess their talents, update their resume, and promote themselves and their work through social networks during class meetings. Students will be required to extend their networking contacts using LinkedIn.

HMGT1101AbreuF2022

HMGT1101AbreuF2022

Students are guided through 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.

Intro to Food Service Management Fall 2022

Intro to Food Service Management Fall 2022

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 explore, with an emphasis on product identification.

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