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HMGT2402fall19

Prof. Karen Goodlad
2402|Fall 2019

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.

Culinary Tourism Spring 2020

Culinary Tourism Spring 2020

Michael Krondl
HMGT 4989|Spring 2020

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 […]

HMGT2305-D100-65525

R Abreu
HMGT2305-D100-65525|Spring 2019

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 […]

HMGT4992 Nutrition for Food Service Professionals, SP2019

Prof. Sara Kay
HMGT 4992|Spring 2019

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 […]

HMGT4988 Parks&Rec S19

HMGT4988 Parks&Rec S19

Michael Krondl
HMGT 4988|Spring 2019

Operation and management of leisure segment of tourism such as parks, commercial and non-profit recreation facilities, and sports organizations. History, current trends and likely direction of leisure are […]

ENG3407 D618, Gothic Literature and Visual Culture FA2016

Ruth Garcia
English|ENG 3407|Fall 2016

In the eighteenth century, the Gothic genre emerged to enable a new type of reading and thinking about what it means to be human: it created a new imaginative space in which to consider not only dreams and […]

HMGT 1102 Introduction to Food & Beverage Management

Prof Jessie Riley
Hospitality Man...|HMGT 1102|Fall 2016

A two-part foundation for food and beverage management culinary math and procurement methods. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields […]