Michael Krondl’s Profile

Faculty
Active 8 months, 3 weeks ago
Michael Krondl
Title
Adjunct Lecturer
Department
Hospitality Management
Office Location
N200

My Courses

COMD 3501 OL01 IDENTITY DESIGN SP2021

COMD 3501 OL01 IDENTITY DESIGN SP2021

In this course students will partner with Hospitality Program students to create a visual identity for a restaurant. Hospitality students will provide a concept and menu items and together, students will develop the name, logo and menu designs. Students will explore the elements that make an identity appropriate, engaging and cohesive. Color palette, iconography and type selection will be discussed with Hospitality clients. Designers will present their Hospitality clients with options and discuss possibilities. Menus will be comped and formally presented at the end of the 7th week. In the second portion of the course design students will be working on their own to further develop the identity elements. They will design applications such as signage, an ad campaign, communications package and develop guidelines for logo usage. The final project will be presented in a printed and bound book. Slide lectures, assigned readings, videos and class critiques will augment the design process.

Culinary Tourism Spring 2020

Culinary Tourism Spring 2020

With New York City as a world food culture laboratory, students will explore the concept of culinary tourism and its economic impact on the tourism industry. Students will create, market and conduct their own NYC culinary walking tour. Students will co-create the Hospitality Management Department’s NYC Culinary Guide to Restaurants and Food Shops on Open Lab.

Intro to Foodservice Management Spring 2020

Intro to Foodservice Management Spring 2020

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.

HMGT 1102-Introduction to Food Service Management F19

HMGT 1102-Introduction to Food Service Management F19

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.

Intro to Food Service Management Fall 2018

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

My Projects

FYLC – Faculty

FYLC – Faculty

This is a Working Space for Faculty who participate in First Learning Learning Communities. This site is a private website open to FYLC Faculty.

Interdisciplinary Dictionary

Interdisciplinary Dictionary

The Interdisciplinary Dictionary is the work of students in a Fall 2018 FYLC in Hospitality Management and English.

Living Laboratory Associate Fellows

Living Laboratory Associate Fellows

This is a collaborative space for use by Living Laboratory Associate Fellows participating in the General Education Seminar, part of City Tech’s Title V grant-funded initiative A Living Laboratory. This seminar will concentrate on incorporating general education outcomes into our courses focusing on Kuh’s High Impact Educational Practices, place based learning, open pedagogy and assessment practices.

My Clubs

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