Timeroom: Spring 2025

Displaying 1 - 10 of 18 Results for: Subject = HMGT
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 401 (01) - Introduction to the Hospitality and Tourism Industry

Intro to Hospitality & Tourism

Credits: 4.0
Term: Spring 2025 - Full Term (01/21/2025 - 05/05/2025)
Grade Mode: Letter Grading
Class Size:   40  
CRN: 54420
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.
Attributes: Writing Intensive Course
Instructors: Hanna Lee
Start Date End Date Days Time Location
1/21/2025 5/5/2025 TR 2:10pm - 3:30pm MURK G02
Durham   Paul College of Business&Econ :: Hospitality Management

HMGT 570 (01) - 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: 50964
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 TR 9:40am - 11:00am KEND 205
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