Shanika Thompson’s Profile

Student
active 9 months, 1 week ago

My Courses

THE2280 History of Theater ID Fall 2019

THE2280 History of Theater ID Fall 2019

A survey of the development of architectural and scenic styles in the physical structure of theatre from its beginnings in ancient Greece to its most current forms. Emphasis placed on the stylistic influences of theoreticians and artistic movements. Interdisciplinary Option: This course is a conversation between theater history and architecture. As such, the work in class focuses on purpose-built and adapted spaces for live performance. Each week we will examine historical theatre spaces and technologies in the context of prevailing cultural and social forces in order to better understand audience/stage relationships. To fulfill the interdisciplinary requirements for this course, specialists from architecture, art history, and performance technology will guest lecture six times over the course of the semester.Students will learn skill-sets from architecture technology: GIS mapping and hand sketching. Avatar image credit: Filippo Brunelleschi, Perspective Drawing for Church of Santo Spirito in Florence, 1428

Urban Tourism HMGT4987, Fall 2019

Urban Tourism HMGT4987, Fall 2019

This course will examine urban tourism as a vehicle of urban renewal and economic regeneration. The roles of government, business, and the community will be explored as well as issues of development, management, the environment and social equity. New York City and Brooklyn will be evaluated as models for the development, challenges and opportunities of urban tourism.

HMGT1101fall2017

HMGT1101fall2017

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.

HMGT2303 D436 Culinary Arts 2 FL18

HMGT2303 D436 Culinary Arts 2 FL18

Culinary Terminology and Techniques in a Production Setting.

HMGT2305-D455-60462

HMGT2305-D455-60462

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.

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