Jasmine’s Profile

Student
Active 4 years, 5 months ago
Jasmine
Display Name
Jasmine
Major Program of Study
Hospitality Management
Bio

I am a student majoring in Hospitality Management at New York City College Of Technology. My goals are to do my best to acknowledge what I learn and experience in class and use that knowledge in my future career. I believe hospitality is about providing service for others and making them happy. This is why I believe in Disney’s quote, “We Create Happiness!” I like helping others and making them feel happy about it; this is why I am interested in studying hospitality management as my major. I am starting my studies in Hospitality and I am discovering my strengths, I will use my organization skills to improve my potential in all terms.

My Courses

HMGT 3601 OER

HMGT 3601 OER

Overview of legal implication of acts by hospitality professional, employees, guests and visitors. Analysis of rights, responsibilities and risk management of hospitality industry establishments. Discussion of historical and current liability, governmental regulations, predictability and probability in the environment.

HMGT 3502 Hospitality Management Research Seminar

HMGT 3502 Hospitality Management Research Seminar

Hospitality Management Research Seminar

HMGT2402 Goodlad Spring 2017

HMGT2402 Goodlad Spring 2017

Prof. Goodlad Leads students through an introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade is reinforced.

ENG1101-CL61 FreshmanCompFYLC, FA2015

ENG1101-CL61 FreshmanCompFYLC, FA2015

We will open our minds and explore our senses to reveal our place in the world and how our own experiences differ from those of others. Using Brooklyn as our campus, students will develop personal and career-specific skills. Classes will include on-line and in-person group discussions, written and oral communication, food tastings, field trips, and the exploration of literature.

HMGT2305-D448-28097

HMGT2305-D448-28097

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.

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