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Luwis Mhlanga

Title
Lecturer
Department
Hospitality and Tourism Management
College
College of Merchandising, Hospitality and Tourism

Education

PhD, Northwest Nazarene University, 2017.
Major: Educational Leadership
Dissertation Title: “The Amazing Race”– Success through Persistence and Resilience: A Phenomenological Study on the Lived Experiences of African American Males at a Private Historically Black College and University
MEd, University of North Texas, 2013.
Major: Higher Education
MS, University of North Texas, 2004.
Major: Hospitality Management
BS, University of Houston, 2002.
Major: Hotel and Restaurant Management
AAS, Del Mar College, 1998.
Major: Hotel/Motel Management
Dissertation Title: N/A

Current Scheduled Teaching*

HMGT 4250.002, Restaurant Operations II, Spring 1 2019
HMGT 4250.301, Restaurant Operations II, Spring 1 2019
HMGT 4250.302, Restaurant Operations II, Spring 1 2019
HMGT 4250.303, Restaurant Operations II, Spring 1 2019
HMGT 4250.304, Restaurant Operations II, Spring 1 2019
HMGT 4250.002, Restaurant Operations II, Fall 1 2018 Syllabus
HMGT 4250.301, Restaurant Operations II, Fall 1 2018 Syllabus
HMGT 4250.302, Restaurant Operations II, Fall 1 2018
HMGT 4250.303, Restaurant Operations II, Fall 1 2018 Syllabus
HMGT 4250.304, Restaurant Operations II, Fall 1 2018 Syllabus

* Texas Education Code 51.974 (HB 2504) requires each institution of higher education to make available to the public, a syllabus for undergraduate lecture courses offered for credit by the institution.

Previous Scheduled Teaching*

CMHT 4750.002, Managing a Diverse Work Force, Summer 5W2 2018 Syllabus SPOT
CMHT 4750.002, Managing a Diverse Work Force, Summer 5W1 2018 Syllabus SPOT
HMGT 4250.002, Restaurant Operations II, Spring 2018 Syllabus SPOT
HMGT 4250.301, Restaurant Operations II, Spring 2018 Syllabus SPOT
HMGT 4250.302, Restaurant Operations II, Spring 2018 Syllabus SPOT
HMGT 4250.303, Restaurant Operations II, Spring 2018 SPOT
HMGT 4250.304, Restaurant Operations II, Spring 2018 Syllabus SPOT
HMGT 4250.002, Restaurant Operations II, Fall 2017 Syllabus SPOT
HMGT 4250.301, Restaurant Operations II, Fall 2017 Syllabus SPOT
HMGT 4250.302, Restaurant Operations II, Fall 2017 Syllabus SPOT
HMGT 4250.303, Restaurant Operations II, Fall 2017 Syllabus SPOT
HMGT 4250.304, Restaurant Operations II, Fall 2017 Syllabus SPOT
HMGT 4250.305, Restaurant Operations II, Fall 2017 Syllabus SPOT
HMGT 4250.002, Restaurant Operations II, Spring 2017 Syllabus SPOT
HMGT 4250.301, Restaurant Operations II, Spring 2017 SPOT
HMGT 4250.302, Restaurant Operations II, Spring 2017 SPOT
HMGT 4250.303, Restaurant Operations II, Spring 2017 SPOT
HMGT 4250.304, Restaurant Operations II, Spring 2017 SPOT
HMGT 4250.305, Restaurant Operations II, Spring 2017 SPOT
HMGT 4250.002, Restaurant Operations II, Fall 2016 Syllabus SPOT
HMGT 4250.301, Restaurant Operations II, Fall 2016 SPOT
HMGT 4250.302, Restaurant Operations II, Fall 2016 SPOT
HMGT 4250.303, Restaurant Operations II, Fall 2016 SPOT
HMGT 4250.304, Restaurant Operations II, Fall 2016 SPOT
HMGT 4250.305, Restaurant Operations II, Fall 2016 SPOT
HMGT 4250.301, Restaurant Operations II, Spring 2016 SPOT
HMGT 4250.302, Restaurant Operations II, Spring 2016 SPOT
HMGT 4250.303, Restaurant Operations II, Spring 2016 SPOT
HMGT 4250.304, Restaurant Operations II, Spring 2016 SPOT
HMGT 4250.305, Restaurant Operations II, Spring 2016 SPOT
HMGT 4250.301, Restaurant Operations II, Fall 2015 SPOT
HMGT 4250.302, Restaurant Operations II, Fall 2015 SPOT
HMGT 4250.303, Restaurant Operations II, Fall 2015 SPOT
HMGT 4250.304, Restaurant Operations II, Fall 2015 SPOT
HMGT 4250.305, Restaurant Operations II, Fall 2015 SPOT
HMGT 4250.301, Restaurant Operations II, Spring 2015
HMGT 4250.302, Restaurant Operations II, Spring 2015
HMGT 4250.303, Restaurant Operations II, Spring 2015
HMGT 4250.304, Restaurant Operations II, Spring 2015
HMGT 4250.305, Restaurant Operations II, Spring 2015
HMGT 4250.301, Restaurant Operations II, Fall 2014
HMGT 4250.302, Restaurant Operations II, Fall 2014
HMGT 4250.303, Restaurant Operations II, Fall 2014
HMGT 4250.304, Restaurant Operations II, Fall 2014
HMGT 4250.305, Restaurant Operations II, Fall 2014
HMGT 4250.301, Restaurant Operations II, Fall 2013 Syllabus
HMGT 4250.302, Restaurant Operations II, Fall 2013 Syllabus
HMGT 4250.303, Restaurant Operations II, Fall 2013 Syllabus
HMGT 4250.304, Restaurant Operations II, Fall 2013 Syllabus
HMGT 4250.305, Restaurant Operations II, Fall 2013 Syllabus
HMGT 4250.301, Restaurant Operations II, Spring 2013 Syllabus
HMGT 4250.302, Restaurant Operations II, Spring 2013 Syllabus
HMGT 4250.303, Restaurant Operations II, Spring 2013
HMGT 4250.304, Restaurant Operations II, Spring 2013
HMGT 4250.305, Restaurant Operations II, Spring 2013
HMGT 4250.301, Restaurant Operations II, Fall 2012 Syllabus
HMGT 4250.302, Restaurant Operations II, Fall 2012
HMGT 4250.303, Restaurant Operations II, Fall 2012
HMGT 4250.304, Restaurant Operations II, Fall 2012
HMGT 4250.305, Restaurant Operations II, Fall 2012
HMGT 4250.301, Restaurant Operations II, Spring 2012
HMGT 4250.302, Restaurant Operations II, Spring 2012
HMGT 4250.303, Restaurant Operations II, Spring 2012
HMGT 4250.304, Restaurant Operations II, Spring 2012
HMGT 4250.305, Restaurant Operations II, Spring 2012 Syllabus
HMGT 4250.301, Restaurant Operations II, Fall 2011
HMGT 4250.302, Restaurant Operations II, Fall 2011
HMGT 4250.303, Restaurant Operations II, Fall 2011
HMGT 4250.304, Restaurant Operations II, Fall 2011
HMGT 4250.305, Restaurant Operations II, Fall 2011
SMHM 4980.001, Experimental Course, Summer 5W2 2007
SMHM 2800.002, Foundations of International Travel and Tourism, Spring 2007
SMHM 2800.001, Foundations of International Travel and Tourism, Fall 2006
SMHM 4250.303, Restaurant Operations II, Fall 2004

* Texas Education Code 51.974 (HB 2504) requires each institution of higher education to make available to the public, a syllabus for undergraduate lecture courses offered for credit by the institution.

,
Overall
Summative Rating
1
Challenge and
Engagement Index
2
Response Rate
0
out of 5
0
out of 7
%
of
students responded
A Challenge and Engagement Index of "n/a" means
there were not enough student responses to calculate a score.
  • 1 Overall Summative Rating (median):
    This rating represents the combined responses of students to the four global summative items and is presented to provide an overall index of the class’s quality. Overall summative statements include the following (response options include a Likert scale ranging from 5 = Excellent, 3 = Good, and 1= Very poor):
    • The course as a whole was
    • The course content was
    • The instructor’s contribution to the course was
    • The instructor’s effectiveness in teaching the subject matter was
  • 2 Challenge and Engagement Index:
    This rating combines student responses to several SPOT items relating to how academically challenging students found the course to be and how engaged they were. Challenge and Engagement Index items include the following (response options include a Likert scale ranging from 7 = Much higher, 4 = Average, and 1 = Much lower):
    • Do you expect your grade in this course to be
    • The intellectual challenge presented was
    • The amount of effort you put into this course was
    • The amount of effort to succeed in this course was
    • Your involvement in course (doing assignments, attending classes, etc.) was
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