Joel’s Profile

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Active 1 year, 8 months ago
Joel
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HMGT1101fall18goodladFYLC

HMGT1101fall18goodladFYLC

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.

Dining Room Operations

Dining Room Operations

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.

Baking and Pastry II Spring 2020

Baking and Pastry II Spring 2020

A resource for viewing student work from the HMGT 2304 dessert class

HMGT1101 D405 FA18

HMGT1101 D405 FA18

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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