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HMGT2305-D445-60462

HMGT2305-D445-60462

Hospitality Man...|HMGT2305-D445-60462|Spring 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 […]

HMGT 1102: Introduction to Food Service Management/Spring 2017

HMGT 1102: Introduction to Food Service Management/Spring 2017

Hospitality Man...|1102|Spring 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, […]

HMGT1101 LC02 PerspectivesSpring2017

HMGT1101 LC02 PerspectivesSpring2017

Hospitality Man...|HMGT1101/1102|Spring 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 […]