Timeroom: Fall 2022

Displaying 1 - 10 of 19 Results for: Subject = HMGT
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 401 (01) - Introduction to the Hospitality Industry

Intro to the Hospitality Indus

Credits: 4.0
Term: Fall 2022 - Full Term (08/29/2022 - 12/12/2022)
Grade Mode: Letter Grading
Class Size:   110  
CRN: 10422
Review the broad spectrum of the hospitality industry from an historical perspective, in concert with current history, trends, and challenges presented by notable industry executives. Distinguished guests represent all segments of the hospitality industry plus selected allied support businesses. Industry segments include, but are not limited to, hotels and lodging, restaurant and food service, travel and tourism, conferences and conventions, casinos and gaming, clubs and resorts, health care and senior living, franchising and entrepreneurship, and technology support. Writing intensive.
Attributes: Writing Intensive Course
Instructors: Daniel Innis
Start Date End Date Days Time Location
8/29/2022 12/12/2022 TR 5:10pm - 6:30pm PCBE G75
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 405 (01) - Introduction to Food and Service Management

Intro to Food and Service Mgt

Credits: 4.0
Term: Fall 2022 - Full Term (08/29/2022 - 12/12/2022)
Grade Mode: Letter Grading
Class Size:   28  
CRN: 16541
This course is designed to build knowledge and experience in food and service management. Basic principles of foodservice management and their application to menu development, food safety, procurement, equipment usage and identification, customer service, marketing, leadership, human resources, and finance are covered during this course. Laboratory experience in both front and back of the house will provide hands-on experience in basic understanding of how a kitchen operates and dining room service. Training in Safe Food Handling, and Alcohol Services leads to Certification.
Instructors: Ronald Boucher
Start Date End Date Days Time Location
8/29/2022 12/12/2022 TR 11:10am - 12:30pm PCBE G85
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 405 (L01) - Introduction to Food and Service Management

Intro to Food and Service Mgt

Credits: 0.0
Term: Fall 2022 - Full Term (08/29/2022 - 12/12/2022)
Grade Mode: Letter Grading
Class Size:   10  
CRN: 16542
This course is designed to build knowledge and experience in food and service management. Basic principles of foodservice management and their application to menu development, food safety, procurement, equipment usage and identification, customer service, marketing, leadership, human resources, and finance are covered during this course. Laboratory experience in both front and back of the house will provide hands-on experience in basic understanding of how a kitchen operates and dining room service. Training in Safe Food Handling, and Alcohol Services leads to Certification.
Instructors: Ronald Boucher
Start Date End Date Days Time Location
8/29/2022 12/12/2022 M 11:10am - 1:00pm PCBE G89
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 405 (L02) - Introduction to Food and Service Management

Intro to Food and Service Mgt

Credits: 0.0
Term: Fall 2022 - Full Term (08/29/2022 - 12/12/2022)
Grade Mode: Letter Grading
Class Size:   9  
CRN: 16543
This course is designed to build knowledge and experience in food and service management. Basic principles of foodservice management and their application to menu development, food safety, procurement, equipment usage and identification, customer service, marketing, leadership, human resources, and finance are covered during this course. Laboratory experience in both front and back of the house will provide hands-on experience in basic understanding of how a kitchen operates and dining room service. Training in Safe Food Handling, and Alcohol Services leads to Certification.
Instructors: Ronald Boucher
Start Date End Date Days Time Location
8/29/2022 12/12/2022 R 2:10pm - 4:00pm PCBE G89
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 405 (L03) - Introduction to Food and Service Management

Intro to Food and Service Mgt

Credits: 0.0
Term: Fall 2022 - Full Term (08/29/2022 - 12/12/2022)
Grade Mode: Letter Grading
Class Size:   9  
CRN: 16544
This course is designed to build knowledge and experience in food and service management. Basic principles of foodservice management and their application to menu development, food safety, procurement, equipment usage and identification, customer service, marketing, leadership, human resources, and finance are covered during this course. Laboratory experience in both front and back of the house will provide hands-on experience in basic understanding of how a kitchen operates and dining room service. Training in Safe Food Handling, and Alcohol Services leads to Certification.
Instructors: Ronald Boucher
Start Date End Date Days Time Location
8/29/2022 12/12/2022 W 11:10am - 1:00pm PCBE G89
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 405 (R01) - Introduction to Food and Service Management

Intro to Food and Service Mgt

Credits: 0.0
Term: Fall 2022 - Full Term (08/29/2022 - 12/12/2022)
Grade Mode: Letter Grading
Class Size:   14  
CRN: 16626
This course is designed to build knowledge and experience in food and service management. Basic principles of foodservice management and their application to menu development, food safety, procurement, equipment usage and identification, customer service, marketing, leadership, human resources, and finance are covered during this course. Laboratory experience in both front and back of the house will provide hands-on experience in basic understanding of how a kitchen operates and dining room service. Training in Safe Food Handling, and Alcohol Services leads to Certification.
Only listed campus in section: Durham
Instructors: Krista Marvel
Start Date End Date Days Time Location
8/29/2022 12/12/2022 T 4:10pm - 5:30pm PCBE G93
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 405 (R02) - Introduction to Food and Service Management

Intro to Food and Service Mgt

Credits: 0.0
Term: Fall 2022 - Full Term (08/29/2022 - 12/12/2022)
Grade Mode: Letter Grading
Class Size:   14  
CRN: 16723
This course is designed to build knowledge and experience in food and service management. Basic principles of foodservice management and their application to menu development, food safety, procurement, equipment usage and identification, customer service, marketing, leadership, human resources, and finance are covered during this course. Laboratory experience in both front and back of the house will provide hands-on experience in basic understanding of how a kitchen operates and dining room service. Training in Safe Food Handling, and Alcohol Services leads to Certification.
Only listed campus in section: Durham
Instructors: Krista Marvel
Start Date End Date Days Time Location
8/29/2022 12/12/2022 R 4:10pm - 5:30pm PCBE G93
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 520 (01) - Happy and Healthy at Work: Promoting Wellness, Diversity and Inclusion

Happy and Healthy at Work

Credits: 4.0
Term: Fall 2022 - Full Term (08/29/2022 - 12/12/2022)
Grade Mode: Letter Grading
Class Size:   18  
CRN: 14046
Offers improved understanding and ability to effectively manage a diverse and healthy workforce. Addresses key diversity, inclusion, and wellness issues in the workplace of a general, technical, and social nature with an emphasis on disability and health promotion.
Equivalent(s): HMGT 598, OT 520
Attributes: Social Science (Discovery), Inquiry (Discovery)
Instructors: Valentini Kalargyrou
Start Date End Date Days Time Location
8/29/2022 12/12/2022 MW 8:10am - 9:30am PCBE 235
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 554 (01) - Lodging Operations Management

Lodging Operations Management

Credits: 4.0
Term: Fall 2022 - Full Term (08/29/2022 - 12/12/2022)
Grade Mode: Letter Grading
Class Size:   40  
CRN: 10725
The course is designed to introduce the operational aspects of hotel and resorts as well as discuss current trends of the lodging industry, hotel organization, reservations, registration, guest services and communications, hotel security, front office accounting, housekeeping, night audit, planning for operations, sales techniques, revenue management, and human resources management. To achieve the learning objectives, lectures, labs, e-learning course, guest lectures, and individual assignments are employed. Training in hotel analytics leads to CHIA Certification. Pre- or Co-requisite: HMGT 401.
Equivalent(s): HMGT 654
Instructors: Anupama Sukhu
Start Date End Date Days Time Location
8/29/2022 12/12/2022 MWF 8:10am - 9:00am PCBE 125
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 618 (01) - Uniform Systems for the Hospitality Industry

Uniform Sys for Hospitality In

Credits: 4.0
Term: Fall 2022 - Full Term (08/29/2022 - 12/12/2022)
Grade Mode: Letter Grading
Class Size:   40  
CRN: 14340
Following a review of financial statements and an introduction to the Uniform System of Accounts for Hotels and Restaurants, students learn specific applications of managerial accounting and decision support systems for the hospitality industry. Topics include cash flow analysis, cost management, cost-volume-profit analysis, pricing models, budgeting, and forecasting. Students develop an understanding of computer software and back-and front-office computer systems as they relate specifically to the hospitality industry. Lectures, computer exercises, and papers. Prereq: ADMN 502.
Classes not allowed in section: Freshman
Only listed majors in section: HOTEL&HOS MGT
Instructors: El-Hachemi Aliouche
Start Date End Date Days Time Location
8/29/2022 12/12/2022 TR 9:40am - 11:00am PCBE G59