Elizabeth Chantes’s Profile

Student
Active 10 months ago
Elizabeth Chantes
Academic interests

Becoming an event planner and owning my business in the future.

Bio

I am first generation in my family to attend college, I am hardworking , determine, achiever, respectful, and I am responsible. My passion for Hospitality Management started in my sophomore year in my High school. I graduated high school within my Academy of Hospitality and Tourism, after learning a bit of the Industry and going on field trips to Hotels, it opened my eyes to a new path. Becoming an event planner has become one of my dream goals now, having the opportunity to work with people and being part of important events brings me joy and happiness.

My Courses

THE2280 History of Theatre ID, FALL2020

THE2280 History of Theatre ID, FALL2020

A survey of the development of architectural and scenic styles in the physical structure of theatre from its beginnings in ancient Greece to its most current forms. Emphasis placed on the stylistic influences of theoreticians and artistic movements. Interdisciplinary Option: This course is a conversation between theater history and architecture. As such, the work in class focuses on purpose-built and adapted spaces for live performance. Each week we will examine historical theatre spaces and technologies in the context of prevailing cultural and social forces in order to better understand audience/stage relationships. To fulfill the interdisciplinary requirements for this course, specialists from architecture, art history, and performance technology will guest lecture six times over the course of the semester.Students will learn skill-sets from architecture technology: GIS mapping and hand sketching. Avatar image credit: Filippo Brunelleschi, Perspective Drawing for Church of Santo Spirito in Florence, 1428

HMGT2303 D436 Culinary Arts 2 FL18

HMGT2303 D436 Culinary Arts 2 FL18

Culinary Terminology and Techniques in a Production Setting.

HMGT2305-D455-60462

HMGT2305-D455-60462

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.

HMGT 1102: Intro to Food Service Management/Fall 2017

HMGT 1102: Intro to Food Service Management/Fall 2017

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.

HMGT1101

HMGT1101

SUSTAINABILITY IN HOSPITALITY – This learning community will introduce the 21st Century relevance of sustainability in the hospitality industry and incorporating the concept connecting the various foundations taught in these two introductory management classes. Connections will be made as students investigate their career options and widen their scope of industry knowledge. Students will learn how to establish a professional electronic profile and simulate a career exploration search.

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