Michael Krondl’s Profile
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 […]
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Intro to Food Service Management Spring 19
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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Intro to Food Service Management Spring 18
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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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 […]
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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 […]
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HMGT1101 LC01 Perspectives in Hospitality Management Spring 16
BRIDGING INTRODUCTIONS – HOSPITALITY AND FOOD AND BEVERAGE MANAGEMENT This learning community will build a bridge connecting the various foundations taught in these two introductory management classes. […]
HMGT 1102 – Introduction to Food Service Management/Spring 2016
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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HMGT 4989-Culinary Tourism-Fall 2016
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 […]
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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 […]
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MAT 1190 Quantitative Reasoning Fall 2014
Students develop and apply mathematical, logical, critical thinking, and statistical skills to solve problems in real-world contexts. They acquire skills in the fields of algebra, geometry, […]
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ENG1101-CL61 FreshmanCompFYLC, FA2015
We will open our minds and explore our senses to reveal our place in the world and how our own experiences differ from those of others. Using Brooklyn as our campus, students will develop personal and […]
HMGT1101, Perspectives in Hospitality Management, F14
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 […]
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