Lesli’s Profile

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HMGT 2402 Wine Bev Spring 2020

HMGT 2402 Wine Bev Spring 2020

Adrian Murcia
HMGT 2402|Spring 2020

Course Description Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of […]

HMGT2305-D448-32521Thursday AM Visit Site

HMGT2305-D448-32521Thursday AM

R Abreu
HMGT2305-D488-32521|Fall 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 […]

HMGT1203 D420 Culinary 1 FL18

HMGT1203 D420 Culinary 1 FL18

Tracy Zimmermann
Hospitality Man...|HMGT 1203|Fall 2018

Foundations of Culinary Arts

1101 LC02 PerspectivesFall2016

1101 LC02 PerspectivesFall2016

Lina Romasanta
Hospitality Man...|HMGT1101/1102/Eng1101|Fall 2016

BRIDGING INTRODUCTIONS – HOSPITALITY AND FOOD AND BEVERAGE MANAGEMENT This learning community will build a bridge connecting the various foundations taught in these two introductory management classes. […]

HMGT 1102-Introduction to Food Service Management/Fall 2016 Visit Site

HMGT 1102-Introduction to Food Service Management/Fall 2016

Michael Krondl
Hospitality Man...|1102|Fall 2016

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

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