Hussein’s Profile

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active 1 year, 4 months ago
Hussein
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My Courses

HMGT4992 Nutrition for Food Service Professionals, SP2019

HMGT4992 Nutrition for Food Service Professionals, SP2019

Relationship of food to health from the perspective of the culinary professional. Discussion of the basic elements of nutrition as it relates to menu development, role of restaurants, and diverse cultural perspectives on American gastronomy.

HMGT2402Wine&BevMgmtFall2017

HMGT2402Wine&BevMgmtFall2017

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.

Culinary Tourism Spring 2018

Culinary Tourism Spring 2018

With New York City as a world food culture laboratory, students will explore the concept of culinary tourism and its economic impact on the tourism industry. Students will create, market and conduct their own NYC culinary walking tour. Students will co-create the Hospitality Management Department’s NYC Culinary Guide to Restaurants and Food Shops on Open Lab.

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