Mariama Bah’s Profile

Student
Active 6 years, 3 months ago
Mariama Bah
Display Name
Mariama Bah
Major Program of Study
Hospitality Management
Academic interests

Pastry and Culinary Arts

My Courses

HMGT 1101 – Perspectives in Hospitality Management – FA15

HMGT 1101 – Perspectives in Hospitality Management – FA15

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.

HMGT 4702 Hospitality Services Marketing Management

HMGT 4702 Hospitality Services Marketing Management

Hospitality Services Markaeting Management

HMGT4977 Candies and Bon Bons

HMGT4977 Candies and Bon Bons

In this elective Hospitality Management course, students learn to prepare many styles of candies and bonbons working with advanced confectionery techniques. Although our goal is to produce candies, students learn how they can be applied to plated dessert components. Packaging is an important focus in this class since marketing is a big sales winner.

HMGT4965IntlCuisineFALL2017

HMGT4965IntlCuisineFALL2017

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 components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.

HMGT2305 E548 FA16

HMGT2305 E548 FA16

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 responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.

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