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Brandi Matous

Title: Adjunct Faculty

Department: Hospitality, Event and Tourism Management

College: College of Merchandising, Hospitality and Tourism

Curriculum Vitae

Curriculum Vitae Link

Education

  • MBA, Tarleton State University, 2016
    Major: Business Administration
  • MS, Texas Woman's University, 2000
    Major: Nutrition
  • BS, Texas Woman's University, 1997
    Major: Diet & Institutional Ad.

Current Scheduled Teaching

HMGT 2460.408Introduction to Nutrition ScienceFall 2025 Syllabus
HMGT 2460.414Introduction to Nutrition ScienceFall 2025 Syllabus
HMGT 2460.417Introduction to Nutrition ScienceFall 2025 Syllabus
HMGT 2460.438Introduction to Nutrition ScienceFall 2025 Syllabus
HMGT 2460.444Introduction to Nutrition ScienceFall 2025 Syllabus
HMGT 2460.447Introduction to Nutrition ScienceFall 2025 Syllabus
HMGT 2460.404Introduction to Nutrition ScienceSummer 5W2 2025 Syllabus SPOT
HMGT 2460.424Introduction to Nutrition ScienceSummer 5W2 2025 Syllabus SPOT
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

HMGT 2460.417Introduction to Nutrition ScienceSpring 8W2 2025 SPOT
HMGT 2460.467Introduction to Nutrition ScienceSpring 8W2 2025 SPOT
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.
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Overall
Summative Rating		 Challenge and
Engagement Index		 Response Rate

out of 5
out of 7		 %
of
students responded
  • 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
  • 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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