Laurie Battaglia’s Profile

Student
active 4 years, 7 months ago
Laurie Battaglia
Bio

Laurie Battaglia, 18 years old, was born and raised in Brooklyn New York. She was born into a very Italian family. Laurie has two older sisters who are very important to her. She is a recent graduate of the High School, Telecommunications Arts and Technology. Laurie did her absolute best during her four years of high school. She finally graduated in June 2011. She currently attends New York City College of Technology majoring in the hospitality management program. Laurie is always watching her sister bake cake and cupcakes and hopes one day she can be just as great as her. She first found out about this great program in City Tech from her sister who is also majoring in Hospitality Management. On Laurie’s time off she likes to go to different places with friends, bake, play soccer and help others when they need the help. Laurie is striving to reach her goal of opening her own bakery with her sister as the baker and her as the owner and manager. She also has another dream after she opens her own business, she would like to go back to school to get her degree to be a therapist. Laurie always thinks positive and strives to do her best with anything she decides to do in life.

My Courses

ENG 2000

ENG 2000

Travel and Time.

Perspectives of Hospitality Management, HMGT 1101

Perspectives of Hospitality Management, HMGT 1101

Course Description An overview of the history, likely direction and organizational structure of the hospitality industry and its role in the local, national and international economy. Examination of the nature and scope of this industry and basic management concepts. Introduction to department mission and interaction with alumni in career exploration. Course Objectives Upon completion of HMGT 1101 students will be able to a. Identify the scope of the hospitality and tourism industry b. Describe the characteristics of the Hospitality Industry on a local, national and international perspective c. Outline the duties of key executives and department heads in the hospitality industry and identify property management systems d. Explain the primary differences between hotel classifications e. List the classifications of food and beverage operations f. Describe key management functions

Introduction to Food & Beverage Management

Introduction to Food & Beverage Management

A three part foundation for food and beverage management focusing on Sanitation, Culinary Math, and Procurement Methods. Basic principles of serving safe, wholesome, tasty food to customers in food service operations through a systems approach to sanitation management provides students with the nationally recognized ServSafe certification. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields, and recipe costing. Current market and procurement trends are explored with an emphasis on product identification.

COMP 1 ENGLISH 1101-5384

COMP 1 ENGLISH 1101-5384

Composition 1: Reading and Writing About New York City

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