T. ETKINS’s Profile

Student
active 8 months, 2 weeks ago
T. ETKINS
Major Program of Study
Hospitality Management

My Courses

Culinary Tourism Fall 2018

Culinary Tourism Fall 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 culinary walking tour. Students will co-create the Hospitality Management Department’s NYC Culinary Guide to Restaurants and Food Shops on Open Lab.

Wine of the New World F18

Wine of the New World F18

This course provides an in-depth evaluation of “New World” viticulture and vinification. Wine making methods, service, laws and regulations of the major wine regions of North America, Australia, New Zealand, Chile, Argentina and South Africa will be studied. Students will taste and evaluate wines. Supported by a grant from the Julia Child Foundation, student will make wine at Red Hook Winery. Prerequisite: HMGT 2402

Goodlad HMGT 2402 Spring 2018

Goodlad HMGT 2402 Spring 2018

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-E548

HMGT2305-E548

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.

HMGT 1101 – Perspectives In Hospitality – Fall 2016

HMGT 1101 – Perspectives In Hospitality – 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.

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