Lynda Dias’s Profile
My Courses
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.
An OER for Professional Alliances: Focus on interviewing techniques, preparation of resume and cover letter, and the essentials business etiquette. The critical role of networking in the hospitality industry and its relation to individual professional development and career goals are explored.
Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations will concentrate on balanced menus using plant-based ingredients that fit into three classifications: vegan, lacto and lacto-ovo vegetarian diets
HMGT 2308 Professional Alliances
HMGT 2308 Professional Alliances 2 cl hrs, 2 cr The critical role of networking in the hospitality industry and its relation to individual professional development and career goals are explored. Focus on interviewing techniques, preparation of resume and cover letter, development of e-portfolio, and the essentials of business etiquette Prerequisites: HMGT 1105, HMGT 1202
My Projects
City Tech’s Source for Academic Affairs Information
Advice, tips and resources from faculty, staff and students to ensure all Hospitality Management students can design their own path to graduation.
Thomas Ahrens International Work/Study Programs—-Paris
Selected Hospitality Management students take part in an exchange program with students from Universite d’Evry during the month of June. This project presents first hand, the business of tourism, hotel management, cuisine and culture to our hospitality students at City Tech. During these 3 weeks our students are based in Paris and have had visits and conferences that included the Hotel de Ville, Rungis Market, Hotel George V, Patisserie Lenotre, Moet et Chandon in Champagne, Restaurant Le Grand Colbert, La Coupole and Le Vefour. Culture is investigated through the everyday experiences of living in Paris. Cuisine is formerly practiced in several culinary schools and informally experienced through day to day market shopping, tastings and restaurant dining. Each year students work on various walking tour assignments and have presented historic and cultural tours of various sites in Paris.
This project archive compiles the experiences of the Living Lab General Education Seminar Fellows over the 5 year period of the grant. It includes the reflections of participants and compilations of course portfolios with links to OpenLab course sites.
Project Wayfinding is a college-wide effort to answer the question “How can Faculty, staff, and students effectively provide/use accurate information for academic career planning from Day 1 through Graduation?”
My Clubs
Spoons Across America Club is dedicated to helping spread culinary knowledge. Spreading that knowledge to our friends, families, students and children. We want to continue Spoons Across Americas mission of influencing healthy eating habits for children. Celebrating the connection to local farmers and the important tradition of sharing meals around the family table. Helping spread that mission we focus on fundraising and providing Volunteers for the Non-Profit organization to support our mission.
Recent Activity
Lynda Dias wrote a new blog post “Experiential Learning Assignment” Concierge Project. in the group HMGT1101 Dias Section D405
Lynda Dias wrote a new blog post Peninsula Visit tomorrow in the group HMGT1101 Dias Section D405
