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HMGT 2402 Wine Bev Fall 2019

HMGT 2402 Wine Bev Fall 2019

HMGT 2402|Fall 2019

Course Description
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 […]

Course Description
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 […]

HMGT2305-D455-60462

HMGT2305-D455-60462

Hospitality Man...|HMGT2305-D455-60462|Fall 2018

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 […]

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 […]

HMGT1101 Dias Section D405

HMGT1101 Dias Section D405

Hospitality Man...|HMGT|Fall 2017

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 […]

HMGT 1102Fall2017

HMGT 1102Fall2017

Hospitality Man...|HMGT 1102|Fall 2017

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

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