Michael Krondl’s Profile

Faculty
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HMGT4988 Parks & Rec F19

HMGT4988 Parks & Rec F19

HMGT 4988|Fall 2019

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 […]

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 […]

ENG1101 LC46, Fall 2019

ENG1101 LC46, Fall 2019

ENG1101|Fall 2019

This is an introductory college-level course in communication skills that further develops your reading, analyzing, researching, and writing skills through readings and assignments. What you do in this class is […]

This is an introductory college-level course in communication skills that further develops your reading, analyzing, researching, and writing skills through readings and assignments. What you do in this class is […]

HMGT 1102-Introduction to Food Service Management F19

HMGT 1102-Introduction to Food Service Management F19

1102|Fall 2019

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, […]

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, […]

Culinary Tourism Fall 2018

Culinary Tourism Fall 2018

Hospitality Man...|HMGT 4989|Fall 2018

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 […]

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 […]

HMGT4988 Parks&Rec S19

HMGT4988 Parks&Rec S19

HMGT 4988|Spring 2019

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 […]

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 […]

Intro to Food Service Management Spring 19

Intro to Food Service Management Spring 19

1102|Spring 2019

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, […]

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, […]

Intro to Food Service Management Fall 2018

Intro to Food Service Management Fall 2018

Hospitality Man...|1102|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, […]

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, […]

Intro to Food Service Management Spring 18

Intro to Food Service Management Spring 18

Hospitality Man...|1102|Spring 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, […]

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, […]

HMGT 1102-Introduction to Food Service Management/Fall 2016

HMGT 1102-Introduction to Food Service Management/Fall 2016

Hospitality Man...|1102|Fall 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, […]

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, […]

Culinary Tourism Spring 2018

Culinary Tourism Spring 2018

Hospitality Man...|HMGT 4989|Spring 2018

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 […]

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 […]

HMGT 1102: Introduction to Food Service Management/Spring 2017

HMGT 1102: Introduction to Food Service Management/Spring 2017

Hospitality Man...|1102|Spring 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, […]

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, […]

HMGT 1102: Intro to Food Service Management/Fall 2017

HMGT 1102: Intro to Food Service Management/Fall 2017

Hospitality Man...|1102|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, […]

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, […]