Mary'S Anne T. Couloute’s Profile

Student
Active 4 years, 4 months ago
Mary'S Anne T. Couloute
Display Name
Mary'S Anne T. Couloute
Major Program of Study
Hospitality Management
Academic interests

Travel & Tourism

Bio

My name is Mary’S Anne T. Couloute and I’m from Labule, Haiti but mostly raised in New York City. On June 16, 2017 I graduated Thomas A.Edison High school and now I’m attending City Tech College studying Hospitality Management. I’m currently 18 years old in my first semester in college but I do have a lot to bring to the table. I’m certified in Adobe Photoshop CS5, I know how to create a website from scratch(coding), been apart of youth ambassador and leadership, and also P.G.C certified. Being a part of P.G.C taught me great communication skills and how to work as a team to get the job done. My senior year of high school I had a entrepreneur class which taught me to be more adaptable and flexible in situations and getting out of my comfort zone. I enjoy helping and being around people but also traveling and tourism and that’s why I chose Hospitality Management as my future career.

My Courses

HMGT4988 Parks & Rec F19

HMGT4988 Parks & Rec F19

Operation and management of leisure segment of tourism such as parks, commercial and non-profit recreation facilities, and sports organizations. History, current trends and likely direction of leisure are explored. Management of resources, visitors, and services along with planning and marketing of spectator and participatory sports events and products are highlighted.

HMGT2305-D455-60462

HMGT2305-D455-60462

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.

HMGT 1102: Intro to Food Service Management/Fall 2017

HMGT 1102: Intro to Food Service Management/Fall 2017

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, product yields, and inventory methods. Current market and procurement trends are explore, with an emphasis on product identification.

HMGT1101

HMGT1101

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 taught in these two introductory management classes. Connections will be made as students investigate their career options and widen their scope of industry knowledge. Students will learn how to establish a professional electronic profile and simulate a career exploration search.

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