Rosie_Batista’s Profile

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HMGT2402SPRING2020

Prof. Karen Goodlad
2402|Spring 2020

Prof. Goodlad Leads students through an introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade is reinforced.

HMGT2305-D100-65525

R Abreu
HMGT2305-D100-65525|Spring 2019

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 […]

HMGT1101PerspectivesSPRING2018

HMGT1101PerspectivesSPRING2018

cstewart
Hospitality Man...|HMGT 1101|Spring 2018

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 […]

HMGT1203 D420 Culinary 1 FL18

HMGT1203 D420 Culinary 1 FL18

Tracy Zimmermann
Hospitality Man...|HMGT 1203|Fall 2018

Foundations of Culinary Arts

Intro to Food Service Management Spring 18

Intro to Food Service Management Spring 18

Michael Krondl
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, […]

Culinary Tourism Spring 2018

Culinary Tourism Spring 2018

Michael Krondl
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 […]