Lina Romasanta’s Profile
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 […]
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 […]
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 […]
1101 LC02 PerspectivesFall2016
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. […]
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 […]
HMGT1101PerspectivesD405, FA2014
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 […]
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 […]
Course Description Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor […]
HMGT1101 LC01 Perspectives in Hospitality Management Spring 16
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/Spring 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, […]
HMGT1101 LC02 PerspectivesSpring2017
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 […]
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 […]
