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HMGT1101PerspectivesD400Spring2020
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 […]
ENG1121 English Composition II, SP2020
COURSE DESCRIPTION: This is a course in effective essay writing and basic research techniques, including use of the library. Demanding readings are assigned for classroom discussion and as a basis for essay […]
Intro to Foodservice Management Spring 2020
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, […]
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