Emani’s Profile

Student
active 3 days, 19 hours ago
Emani
Major Program of Study
Hospitality Management

My Courses

HMGT 2402 Wine Bev Fall 2019

HMGT 2402 Wine Bev 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 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.

Art! Camera! Food! FYLC Spring 2018

Art! Camera! Food! FYLC Spring 2018

The Art! Camera! Food! Learning Community for HMGT students to explore the ever increasing art of gastronomy through the lens of digital media. This website is for students in Prof Zimmerman’s Culinary I (Weds AM section), Prof Warner’s Baking & Pastry I (Weds AM section), and Prof Cheng’s History of Photography (Mon section) classes. Faculty: Thalia Warner (HMGT), Tracy Zimmerman (HMGT), and Sandra Cheng (ARTH) This learning community explores the “art” in the culinary arts. Can we look at food in aesthetic terms of art, beauty, and taste? Can we appreciate food like a work of art? Our learning community is comprised of first-year Hospitality students in Culinary Arts I or Baking and Pastry I, join together in the History of Photography with a focus and a lens on food as art. Increase the scope of your learning by enrolling in this exciting and ground breaking learning community. Meet and work with …… Connect with faculty across disciplines. Discover the interconnectedness of disciplines within the college and the worlds you will work in. Gain a new ‘lens’ from which to view your chosen course of study! Image credit: Brittany Wright, citrus gradient. wrightkitchen.com

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 1101 – Perspectives In Hospitality – Fall 2016

HMGT 1101 – Perspectives In Hospitality – Fall 2016

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.

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