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Hospitality Services Markaeting Management

Hospitality Services Markaeting Management

The purpose of this course is to gain a better understanding of the popular genre of the Gothic as it was developed and practiced in the late-eighteenth century and through to today in a variety of cultural contexts. An important foundation to this class is the idea that the Gothic is more than simply mysterious or strange; it is a transgressive and provocative sort of strange. The course will focus on key concepts such as horror, haunting, madness, monsters, and the undead, concepts that serve as entry points to theories such as the uncanny, queerness, and the sublime. Students will critically read, analyze, and write about the ways that the Gothic questions what it means to be normal or accepted. The class will learn about and practice using tools for reading, interpreting, and critically responding to fiction, film, poetry, and other cultural manifestations of the Gothic. In addition, students will participate in conversations about contemporary American identities and also engage in experiential learning through field trips to Gothic architectural spaces.

The purpose of this course is to gain a better understanding of the popular genre of the Gothic as it was developed and practiced in the late-eighteenth century and through to today in a variety of cultural contexts. An important foundation to this class is the idea that the Gothic is more than simply mysterious or strange; it is a transgressive and provocative sort of strange. The course will focus on key concepts such as horror, haunting, madness, monsters, and the undead, concepts that serve as entry points to theories such as the uncanny, queerness, and the sublime. Students will critically read, analyze, and write about the ways that the Gothic questions what it means to be normal or accepted. The class will learn about and practice using tools for reading, interpreting, and critically responding to fiction, film, poetry, and other cultural manifestations of the Gothic. In addition, students will participate in conversations about contemporary American identities and also engage in experiential learning through field trips to Gothic architectural spaces.

Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations will concentrate on balanced menus using plant-based ingredients that fit into three classifications: vegan, lacto and lacto-ovo vegetarian diets

Vegetarian cuisine focusing on culinary and dessert preparations utilizing grains, beans, plant proteins, vegetables, and dairy. Through classical and contemporary cooking techniques and styles, meal preparations will concentrate on balanced menus using plant-based ingredients that fit into three classifications: vegan, lacto and lacto-ovo vegetarian diets

Course Description Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.

Course Description Building upon the foundation of previous culinary courses, students will gain a general understanding of international cuisines by exploring traditional and indigenous ingredients, flavor components and cooking techniques. Application of classical and contemporary cooking techniques, creative menu planning, plate design, cultural research, proper sanitation techniques and nutritional analysis of menus.

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.

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.