Timeroom: Spring 2020

Displaying 1 - 10 of 27 Results for: Subject = HMGT
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: Spring 2020 - Full Term (01/21/2020 - 05/04/2020)
Class Size:   60  
CRN: 53030
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.
Section Comments: Students registering for HMGT 405.01 must also register for a recitation section (HMGT 405.R01-R04)
Only listed campus in section: Durham
Instructors: Ronald Boucher
Start Date End Date Days Time Location
1/21/2020 5/4/2020 MW 2:10pm - 3:30pm PCBE G85
Durham   Paul College of Business&Econ > Hospitality Management

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

Intro to Food &Service Mgt Rec

Credits: 0.0
Term: Spring 2020 - Full Term (01/21/2020 - 05/04/2020)
Class Size:   15  
CRN: 53031
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: Ronald Boucher
Start Date End Date Days Time Location
1/21/2020 5/4/2020 M 9:10am - 12:30pm PCBE G89
Durham   Paul College of Business&Econ > Hospitality Management

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

Intro to Food &Service Mgt Rec

Credits: 0.0
Term: Spring 2020 - Full Term (01/21/2020 - 05/04/2020)
Class Size:   15  
CRN: 53032
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: Ronald Boucher
Start Date End Date Days Time Location
1/21/2020 5/4/2020 T 9:40am - 1:00pm PCBE G89
Durham   Paul College of Business&Econ > Hospitality Management

HMGT 405 (R03) - Introduction to Food and Service Management

Intro to Food &Service Mgt Rec

Credits: 0.0
Term: Spring 2020 - Full Term (01/21/2020 - 05/04/2020)
Class Size:   15  
CRN: 53033
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: Ronald Boucher
Start Date End Date Days Time Location
1/21/2020 5/4/2020 F 9:10am - 12:30pm PCBE G89
Durham   Paul College of Business&Econ > Hospitality Management

HMGT 405 (R04) - Introduction to Food and Service Management

Intro to Food &Service Mgt Rec

Credits: 0.0
Term: Spring 2020 - Full Term (01/21/2020 - 05/04/2020)
Class Size:   15  
CRN: 53508
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: Ronald Boucher
Start Date End Date Days Time Location
1/21/2020 5/4/2020 F 12:40pm - 4:00pm PCBE G89
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: Spring 2020 - Full Term (01/21/2020 - 05/04/2020)
Class Size:   17  
CRN: 57110
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
Only listed campus in section: Durham
Attributes: Social Science (Discovery)
Instructors: Vidya Sundar
Start Date End Date Days Time Location
1/21/2020 5/4/2020 TR 11:10am - 12:30pm PETT 106
Durham   Paul College of Business&Econ > Hospitality Management

HMGT 554 (01) - Lodging Operations Management

Lodging Operations Management

Credits: 4.0
Term: Spring 2020 - Full Term (01/21/2020 - 05/04/2020)
Class Size:   50  
CRN: 51119
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
Only listed campus in section: Durham
Instructors: Anupama Sukhu
Start Date End Date Days Time Location
1/21/2020 5/4/2020 MW 9:40am - 11:00am PCBE G85
Durham   Paul College of Business&Econ > Hospitality Management

HMGT 570 (01) - International Food and Culture

International Food and Culture

Credits: 4.0
Term: Spring 2020 - Full Term (01/21/2020 - 05/04/2020)
Class Size:   35  
CRN: 51858
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. Inquiry Attribute, World Culture, Writing intensive.
Section Comments: You must sign up for a lab section.
Equivalent(s): HMGT 670
Only listed campus in section: Durham
Attributes: Writing Intensive Course, World Cultures(Discovery), Inquiry (Discovery)
Instructors: Valentini Kalargyrou
Start Date End Date Days Time Location
1/21/2020 5/4/2020 MW 8:10am - 9:30am PCBE G85
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 2020 - Full Term (01/21/2020 - 05/04/2020)
Class Size:   12  
CRN: 53863
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. Inquiry Attribute, World Culture, Writing intensive.
Section Comments: Students will meet in PCBE G89.
Equivalent(s): HMGT 670
Only listed campus in section: Durham
Attributes: Writing Intensive Course, World Cultures(Discovery), Inquiry (Discovery)
Instructors: Jacky Goguelet
Start Date End Date Days Time Location
1/21/2020 5/4/2020 W 10:10am - 12:00pm 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 2020 - Full Term (01/21/2020 - 05/04/2020)
Class Size:   12  
CRN: 53864
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. Inquiry Attribute, World Culture, Writing intensive.
Section Comments: Students will meet in PCBE G89.
Equivalent(s): HMGT 670
Only listed campus in section: Durham
Attributes: Writing Intensive Course, World Cultures(Discovery), Inquiry (Discovery)
Instructors: Jacky Goguelet
Start Date End Date Days Time Location
1/21/2020 5/4/2020 W 12:10pm - 2:00pm PCBE G89