Maritza’s Profile

Student
Active 4 years, 3 months ago
Maritza
Display Name
Maritza
Major Program of Study
Hospitality Management

My Courses

ENG 1151-D510, SP2017

ENG 1151-D510, SP2017

Introduction to Journalism

HMGT 2402 S19

HMGT 2402 S19

Prof. Goodlad Leads students through an introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade is reinforced.

Urban Tourism HMGT4987, Fall 2019

Urban Tourism HMGT4987, Fall 2019

This course will examine urban tourism as a vehicle of urban renewal and economic regeneration. The roles of government, business, and the community will be explored as well as issues of development, management, the environment and social equity. New York City and Brooklyn will be evaluated as models for the development, challenges and opportunities of urban tourism.

Art! Camera! Food! FYLC Spring 2018

Art! Camera! Food! FYLC Spring 2018

The Art! Camera! Food! Learning Community for HMGT students to explore the ever increasing art of gastronomy through the lens of digital media. This website is for students in Prof Zimmerman’s Culinary I (Weds AM section), Prof Warner’s Baking & Pastry I (Weds AM section), and Prof Cheng’s History of Photography (Mon section) classes. Faculty: Thalia Warner (HMGT), Tracy Zimmerman (HMGT), and Sandra Cheng (ARTH) This learning community explores the “art” in the culinary arts. Can we look at food in aesthetic terms of art, beauty, and taste? Can we appreciate food like a work of art? Our learning community is comprised of first-year Hospitality students in Culinary Arts I or Baking and Pastry I, join together in the History of Photography with a focus and a lens on food as art. Increase the scope of your learning by enrolling in this exciting and ground breaking learning community. Meet and work with …… Connect with faculty across disciplines. Discover the interconnectedness of disciplines within the college and the worlds you will work in. Gain a new ‘lens’ from which to view your chosen course of study! Image credit: Brittany Wright, citrus gradient. wrightkitchen.com

HMGT2305-D445-60462

HMGT2305-D445-60462

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.

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