Alvaro Sobrino Gonzalez’s Profile

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HMGT2305-D455-60462

HMGT2305-D455-60462

Hospitality Man...|HMGT2305-D455-60462|Fall 2018

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 […]

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 […]

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, […]

HMGT1101

HMGT1101

Hospitality Man...|HMGT1101/1102|Fall 2017

SUSTAINABILITY IN HOSPITALITY –
This learning community will introduce the 21st Century relevance of sustainability in the hospitality industry and incorporating the concept connecting the various foundations […]

SUSTAINABILITY IN HOSPITALITY –
This learning community will introduce the 21st Century relevance of sustainability in the hospitality industry and incorporating the concept connecting the various foundations […]