Nichole Renée Johnson’s Profile

Student
Active 3 years, 4 months ago
Nichole Renée Johnson
Display Name
Nichole Renée Johnson
Major Program of Study
Hospitality Management
Academic interests

Hospitality Management, Human Resource Management, Dental Therapy

Bio

I am currently pursuing my childhood ambition of working in the Hospitality Industry. I have always wanted to become a Human and Resource Manager and I envisioned myself living and working in a hotel. I love to travel and visit new places and of course, stay in hotels. I also like interacting with different cultures and trying their cuisines. Chinese food is my favorite and maybe one day, I will get the training to prepare my favorite meals. I have a background in dealing with the public, providing services in a different setting as a Dental Nurse back home on the Island of Jamaica. This change is now going to be more enjoyable for both me and my fellow guests as I seek to make their stay worthwhile as well as source the best team that can ensure as such.

My Courses

HMGT 2405 Hospitality Marketing

HMGT 2405 Hospitality Marketing

Dept. of Hospitality Management

HMGT2402SPRING2020

HMGT2402SPRING2020

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.

HMGT1101 Park Spring 2019

HMGT1101 Park Spring 2019

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.

HMGT2305D455-32581ThursdayPm Class

HMGT2305D455-32581ThursdayPm Class

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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