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Overview of legal implication of acts by hospitality professional, employees, guests and visitors. Analysis of rights, responsibilities and risk management of hospitality industry establishments. Discussion of […]
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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 […]
Prof Cheng’s ARTH1100 History of Photography Fall 2019
“Great photography is always on the edge of failure.” — Garry Winogrand An introduction to photography as a fine art and communications medium, from the publication of its invention in 1839 to the prese […]
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Intro to Food Service Management Fall 2018
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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- FYLCFirst Year Learning Community
ENG 1101: Composition I LC46, Fall 2018
Composition I
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- FYLCFirst Year Learning Community
