Timeroom: Spring 2025

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Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 570 (02) - International Food and Culture

International Food and Culture

Credits: 4.0
Term: Spring 2025 - Full Term (01/21/2025 - 05/05/2025)
Grade Mode: Letter Grading
Class Size:   35  
CRN: 53579
This course explores multiple world cultures using food, language, religion, geography, communication, politics, among other attributes, and compares/contrasts with our own diverse cultures here in the United States. Learn why we eat what we eat, when, and how. Food is a critical component across the world's many different cultures and this course will investigate how they are viewed by persons of different backgrounds. The course will leave you with an expanded understanding and appreciation of why and how persons from diverse cultures with varying backgrounds approach their food and beverage needs differently. Laboratory experience in cooking international cuisine.
Equivalent(s): HMGT 670
Only listed campus in section: Durham
Attributes: World Cultures(Discovery), Inquiry (Discovery)
Instructors: Krista Marvel
Start Date End Date Days Time Location
1/21/2025 5/5/2025 TR 11:10am - 12:30pm PCBE 185
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 570 (L01) - International Food and Culture

Int'l Food & Culture Lab

Credits: 0.0
Term: Spring 2025 - Full Term (01/21/2025 - 05/05/2025)
Grade Mode: Letter Grading
Class Size:   12  
CRN: 51830
This course explores multiple world cultures using food, language, religion, geography, communication, politics, among other attributes, and compares/contrasts with our own diverse cultures here in the United States. Learn why we eat what we eat, when, and how. Food is a critical component across the world's many different cultures and this course will investigate how they are viewed by persons of different backgrounds. The course will leave you with an expanded understanding and appreciation of why and how persons from diverse cultures with varying backgrounds approach their food and beverage needs differently. Laboratory experience in cooking international cuisine.
Equivalent(s): HMGT 670
Only listed campus in section: Durham
Attributes: World Cultures(Discovery), Inquiry (Discovery)
Instructors: Ronald Boucher
Start Date End Date Days Time Location
1/21/2025 5/5/2025 T 3:40pm - 5:30pm PCBE G89
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 570 (L02) - International Food and Culture

Int'l Food & Culture Lab

Credits: 0.0
Term: Spring 2025 - Full Term (01/21/2025 - 05/05/2025)
Grade Mode: Letter Grading
Class Size:   12  
CRN: 51831
This course explores multiple world cultures using food, language, religion, geography, communication, politics, among other attributes, and compares/contrasts with our own diverse cultures here in the United States. Learn why we eat what we eat, when, and how. Food is a critical component across the world's many different cultures and this course will investigate how they are viewed by persons of different backgrounds. The course will leave you with an expanded understanding and appreciation of why and how persons from diverse cultures with varying backgrounds approach their food and beverage needs differently. Laboratory experience in cooking international cuisine.
Equivalent(s): HMGT 670
Only listed campus in section: Durham
Attributes: World Cultures(Discovery), Inquiry (Discovery)
Instructors: Ronald Boucher
Start Date End Date Days Time Location
1/21/2025 5/5/2025 T 12:10pm - 2:00pm PCBE G89
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 570 (L03) - International Food and Culture

Int'l Food & Culture Lab

Credits: 0.0
Term: Spring 2025 - Full Term (01/21/2025 - 05/05/2025)
Grade Mode: Letter Grading
Class Size:   12  
CRN: 52100
This course explores multiple world cultures using food, language, religion, geography, communication, politics, among other attributes, and compares/contrasts with our own diverse cultures here in the United States. Learn why we eat what we eat, when, and how. Food is a critical component across the world's many different cultures and this course will investigate how they are viewed by persons of different backgrounds. The course will leave you with an expanded understanding and appreciation of why and how persons from diverse cultures with varying backgrounds approach their food and beverage needs differently. Laboratory experience in cooking international cuisine.
Equivalent(s): HMGT 670
Only listed campus in section: Durham
Attributes: World Cultures(Discovery), Inquiry (Discovery)
Instructors: Ronald Boucher
Start Date End Date Days Time Location
1/21/2025 5/5/2025 W 10:10am - 12:00pm PCBE G89
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 570 (L04) - International Food and Culture

Int'l Food & Culture Lab

Credits: 0.0
Term: Spring 2025 - Full Term (01/21/2025 - 05/05/2025)
Grade Mode: Letter Grading
Class Size:   12  
CRN: 53577
This course explores multiple world cultures using food, language, religion, geography, communication, politics, among other attributes, and compares/contrasts with our own diverse cultures here in the United States. Learn why we eat what we eat, when, and how. Food is a critical component across the world's many different cultures and this course will investigate how they are viewed by persons of different backgrounds. The course will leave you with an expanded understanding and appreciation of why and how persons from diverse cultures with varying backgrounds approach their food and beverage needs differently. Laboratory experience in cooking international cuisine.
Equivalent(s): HMGT 670
Attributes: World Cultures(Discovery), Inquiry (Discovery)
Instructors: Ronald Boucher
Start Date End Date Days Time Location
1/21/2025 5/5/2025 W 12:10pm - 2:00pm PCBE G89
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 570 (L05) - International Food and Culture

Int'l Food & Culture Lab

Credits: 0.0
Term: Spring 2025 - Full Term (01/21/2025 - 05/05/2025)
Grade Mode: Letter Grading
Class Size:   12  
CRN: 53576
This course explores multiple world cultures using food, language, religion, geography, communication, politics, among other attributes, and compares/contrasts with our own diverse cultures here in the United States. Learn why we eat what we eat, when, and how. Food is a critical component across the world's many different cultures and this course will investigate how they are viewed by persons of different backgrounds. The course will leave you with an expanded understanding and appreciation of why and how persons from diverse cultures with varying backgrounds approach their food and beverage needs differently. Laboratory experience in cooking international cuisine.
Equivalent(s): HMGT 670
Attributes: World Cultures(Discovery), Inquiry (Discovery)
Instructors: Ronald Boucher
Start Date End Date Days Time Location
1/21/2025 5/5/2025 F 10:10am - 12:00pm PCBE G89
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 570 (L06) - International Food and Culture

Int'l Food & Culture Lab

Credits: 0.0
Term: Spring 2025 - Full Term (01/21/2025 - 05/05/2025)
Grade Mode: Letter Grading
Class Size:   12  
CRN: 53568
This course explores multiple world cultures using food, language, religion, geography, communication, politics, among other attributes, and compares/contrasts with our own diverse cultures here in the United States. Learn why we eat what we eat, when, and how. Food is a critical component across the world's many different cultures and this course will investigate how they are viewed by persons of different backgrounds. The course will leave you with an expanded understanding and appreciation of why and how persons from diverse cultures with varying backgrounds approach their food and beverage needs differently. Laboratory experience in cooking international cuisine.
Equivalent(s): HMGT 670
Attributes: World Cultures(Discovery), Inquiry (Discovery)
Instructors: Ronald Boucher
Start Date End Date Days Time Location
1/21/2025 5/5/2025 F 1:10pm - 3:00pm PCBE G89
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 635 (01) - Leadership and HR Management in Hospitality and Tourism

Human Resources in HTM

Credits: 4.0
Term: Spring 2025 - Full Term (01/21/2025 - 05/05/2025)
Grade Mode: Letter Grading
Class Size:   40  
CRN: 50360
The focal point of this class is the intersection between Strategic Organizational Management, Leadership and Human Resources Management in hospitality, events and tourism. To develop the student?s understanding of this domain, we will employ a series of readings, case studies, and team presentations that will study people, organizations, and the HR function. As a result of this class, students should develop a robust understanding about the vital role that people ? human capital, transactional and transformational Human Resource Management, and good HR strategy play in an service organization?s future success. Despite the breadth of our focus, we shall endeavor to maintain the perspective of the Senior HR professional throughout the course. In addition, students should discover that effective strategic HR Management is not easily carried out and that significant barriers exist that can cause firms to fall short of their higher-orders of achievement.
Equivalent(s): MGT 770, RMP 661
Only listed campus in section: Durham
Only listed classes in section: Junior, Senior
Attributes: Writing Intensive Course
Instructors: Anupama Sukhu
Start Date End Date Days Time Location
1/21/2025 5/5/2025 MW 11:10am - 12:30pm PCBE 125
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 661 (01) - Event Design, Planning, and Management

Event Design, Planning, & Mgt

Credits: 4.0
Term: Spring 2025 - Full Term (01/21/2025 - 05/05/2025)
Grade Mode: Letter Grading
Class Size:   40  
CRN: 51862
Strategic and logistical considerations in managing the planning, development, marketing, and implementation of meetings, conventions, and events.
Only listed campus in section: Durham
Only listed classes in section: Junior, Senior
Instructors: Krista Marvel
Start Date End Date Days Time Location
1/21/2025 5/5/2025 W 5:10pm - 8:00pm PCBE G85
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 681 (01) - Contemporary Resort Development and Management

Contemp Resort Dvlpmnt & Mgmt

Credits: 4.0
Term: Spring 2025 - Full Term (01/21/2025 - 05/05/2025)
Grade Mode: Letter Grading
Class Size:   30  
CRN: 56006
The course is designed to introduce the management of hotels, resorts and destinations as units of how tourism and hospitality is structured. It focusses on development, operations and management as underlying concepts. In a classic hotel setting, hotel development and management can be treated as two separate entities. However, resorts focus not only on the convenience and service needs of guest, but also on their leisure needs. Hence resort development and management is a guest experience focused ongoing activity. The concept of destinations is an very important one and an aggregation of many players (hotels, resorts, etc.) in an industrial and geographical meaning as well as a brand. Topics discussed in the class include overview, concept, history and current trends of the industry, planning and development, major recreational activities and facilities, management, and risk management, marketing and branding, as well as planning, stakeholder policy and sustainability issues. The course applies global case studies and lots of practical management exposure.
Equivalent(s): HMGT 681W
Only listed classes in section: Junior, Senior
Attributes: Writing Intensive Course
Instructors: Anupama Sukhu
Start Date End Date Days Time Location
1/21/2025 5/5/2025 MW 9:40am - 11:00am PCBE 125