Robert Lo’s Profile

Student
active 2 months, 2 weeks ago
Robert Lo
Major Program of Study
Hospitality Management

My Courses

Goodlad HMGT 1101 Fall 2016

Goodlad HMGT 1101 Fall 2016

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 hospitality industry, basic terminology, management concepts, career path explorations and the department’s mission and culture.

HMGT 3601 OER

HMGT 3601 OER

Overview of legal implication of acts by hospitality professional, employees, guests and visitors. Analysis of rights, responsibilities and risk management of hospitality industry establishments. Discussion of historical and current liability, governmental regulations, predictability and probability in the environment.

HMGT2305-E545-46337

HMGT2305-E545-46337

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.

ENG1121 D477 SPRING 2017

ENG1121 D477 SPRING 2017

English Composition II is an advanced, discipline-specific composition course in which you will build on the practices, processes, research, and genres you explored in ENG 1101. With an emphasis on analytical approaches to argumentation and a research project, you will refine academic, critical, and informational literacy skills. This class will focus on themes of social inequality and identity in 21st century America and emphasize the development of critical literacy and consciousness through reading, analyzing, discussing, and writing about contemporary literary works that explore the intersections or race, class, gender and sexuality. Writing assignments will build on these themes while exploring a variety of genres as you will be encouraged to develop your own unique voice while developing rhetorical awareness, critical thinking and reading, writing and research skills.

HMGT1102IntroFoodBevFall2016

HMGT1102IntroFoodBevFall2016

Learning Community: Together we will develop an understanding of what it means to be an innovator in the hospitality industry. Using reflection to better identify what is important to the individual and the community, students will incorporate the principles discovered into an exploration of career opportunities. Models of values and ethics will be considered, and hands on learning will be practiced in the learning environment.

My Projects

Anna Nurse Culinary Workshop

Anna Nurse Culinary Workshop

A forum for club members to communicate , feature all the exciting guests, and what they’ve prepared for the demo.

Thomas Ahrens International Work/Study Programs—-Paris

Thomas Ahrens International Work/Study Programs—-Paris

Selected Hospitality Management students take part in an exchange program with students from Universite d’Evry during the month of June. This project presents first hand, the business of tourism, hotel management, cuisine and culture to our hospitality students at City Tech. During these 3 weeks our students are based in Paris and have had visits and conferences that included the Hotel de Ville, Rungis Market, Hotel George V, Patisserie Lenotre, Moet et Chandon in Champagne, Restaurant Le Grand Colbert, La Coupole and Le Vefour. Culture is investigated through the everyday experiences of living in Paris. Cuisine is formerly practiced in several culinary schools and informally experienced through day to day market shopping, tastings and restaurant dining. Each year students work on various walking tour assignments and have presented historic and cultural tours of various sites in Paris.

Thomas Ahrens International Work/Study Programs II– Paris

Thomas Ahrens International Work/Study Programs II– Paris

Selected Hospitality Management students take part in an exchange program with students from Universite d’Evry during the month of June. This project presents first hand, the business of tourism, hotel management, cuisine and culture to our hospitality students at City Tech. During these 3 weeks our students are based in Paris and have had visits and conferences that included the Hotel de Ville, Rungis Market, Hotel George V, Patisserie Lenotre, Moet et Chandon in Champagne, Restaurant Le Grand Colbert, La Coupole and Le Vefour. Culture is investigated through the everyday experiences of living in Paris. Cuisine is formerly practiced in several culinary schools and informally experienced through day to day market shopping, tastings and restaurant dining. Each year students work on various walking tour assignments and have presented historic and cultural tours of various sites in Paris.

My Clubs

The Ambassadors Club

The Ambassadors Club

The mission of the Ambassadors Club is to provide opportunities for student officers to learn and hone leadership skills, with an emphasis on event planning and event management. The Club will apply the skills they have acquired, and act as good will ambassadors for the college and the HMGT department. The Ambassadors will assist in the planning of, and be present at, selected events sponsored by the HMGT Department, with the intent of fostering and supporting a welcoming and professional environment.

ACF Student Club

ACF Student Club

American Culinary Federation (ACF) Student Club is dedicated to sharing professional knowledge and skill with both members and nonmembers. Our mission is to provide opportunities that further the culinary education and experience of our students. We seek to support life-long learning, professional success, development of culinarian community and futures. As a club we will organize events to promote culinary arts through demonstrations, culinary competitions and developing industry connections. To aid in this mission we will do fundraising and provide volunteers to support achieving these goals. The Club will be participating in community service events and holiday meal preparation for community-based organizations. We hope to make meaningful contributions to the hospitality industry.

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