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Luwis A. Mhlanga

Title: Senior Lecturer

Department: Hospitality, Event and Tourism Management

College: College of Merchandising, Hospitality and Tourism

Curriculum Vitae

Curriculum Vitae Link

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

Current Scheduled Teaching

HMGT 3251.002Restaurant OperationsFall 2024
HMGT 3251.302Restaurant OperationsFall 2024
HMGT 3251.303Restaurant OperationsFall 2024
CMHT 4750.001Managing a Diverse Work ForceSummer 5W1 2024 Syllabus SPOT
CMHT 4750.002Managing a Diverse Work ForceSummer 5W2 2024 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

CMHT 4750.801Managing a Diverse Work ForceSpring 3W1 2024 Syllabus
HMGT 3251.001Restaurant OperationsSpring 2024 Syllabus SPOT
HMGT 3251.305Restaurant OperationsSpring 2024 Syllabus SPOT
HMGT 3251.306Restaurant OperationsSpring 2024 Syllabus SPOT
HMGT 3300.001Hospitality Industry Marketing and SalesFall 2023 Syllabus SPOT
HMGT 3251.002Restaurant OperationsFall 2023 Syllabus SPOT
HMGT 3251.302Restaurant OperationsFall 2023 Syllabus SPOT
HMGT 3251.303Restaurant OperationsFall 2023 Syllabus SPOT
CMHT 4750.001Managing a Diverse Work ForceSummer 5W1 2023 Syllabus SPOT
CMHT 4750.002Managing a Diverse Work ForceSummer 5W2 2023 Syllabus SPOT
EDEM 1600.001Introduction to Global Event ManagementSpring 2023 Syllabus SPOT
CMHT 4750.801Managing a Diverse Work ForceSpring 3W1 2023 Syllabus SPOT
HMGT 5920.019Problem in Lieu of ThesisSpring 2023
HMGT 3251.001Restaurant OperationsSpring 2023 Syllabus SPOT
HMGT 3251.305Restaurant OperationsSpring 2023 Syllabus SPOT
HMGT 3251.306Restaurant OperationsSpring 2023 Syllabus SPOT
HMGT 1500.001Orientation to the Hospitality IndustryFall 2022 Syllabus SPOT
HMGT 3251.002Restaurant OperationsFall 2022 Syllabus SPOT
HMGT 3251.302Restaurant OperationsFall 2022 Syllabus SPOT
HMGT 3251.303Restaurant OperationsFall 2022 SPOT
CMHT 4750.001Managing a Diverse Work ForceSummer 5W1 2022 Syllabus SPOT
CMHT 4750.002Managing a Diverse Work ForceSummer 5W2 2022 Syllabus SPOT
CMHT 4750.801Managing a Diverse Work ForceSpring 3W1 2022 Syllabus SPOT
HMGT 3251.001Restaurant OperationsSpring 2022 Syllabus SPOT
HMGT 3251.302Restaurant OperationsSpring 2022 Syllabus SPOT
HMGT 3251.303Restaurant OperationsSpring 2022 Syllabus SPOT
HMGT 3251.304Restaurant OperationsSpring 2022 Syllabus SPOT
HMGT 1500.001Orientation to the Hospitality IndustryFall 2021 Syllabus SPOT
HMGT 3251.002Restaurant OperationsFall 2021 Syllabus SPOT
HMGT 3251.301Restaurant OperationsFall 2021 SPOT
HMGT 3251.302Restaurant OperationsFall 2021 SPOT
HMGT 3251.303Restaurant OperationsFall 2021 SPOT
HMGT 3251.304Restaurant OperationsFall 2021 SPOT
CMHT 4750.002Managing a Diverse Work ForceSummer 5W1 2021 Syllabus SPOT
CMHT 4750.002Managing a Diverse Work ForceSummer 5W2 2021 Syllabus SPOT
HMGT 1470.304Introduction to Professional Food PreparationSpring 2021 SPOT
HMGT 1470.305Introduction to Professional Food PreparationSpring 2021 SPOT
CMHT 4750.801Managing a Diverse Work ForceSpring 3W1 2021 Syllabus SPOT
HMGT 4250.002Restaurant Operations IISpring 2021 Syllabus SPOT
HMGT 4250.301Restaurant Operations IISpring 2021 SPOT
HMGT 4250.302Restaurant Operations IISpring 2021 SPOT
HMGT 4250.303Restaurant Operations IISpring 2021 SPOT
HMGT 4250.002Restaurant Operations IIFall 2020 Syllabus SPOT
HMGT 4250.301Restaurant Operations IIFall 2020 SPOT
HMGT 4250.302Restaurant Operations IIFall 2020 SPOT
HMGT 4250.303Restaurant Operations IIFall 2020 SPOT
HMGT 4250.304Restaurant Operations IIFall 2020 SPOT
CMHT 4750.002Managing a Diverse Work ForceSummer 5W2 2020 Syllabus SPOT
CMHT 4750.002Managing a Diverse Work ForceSummer 5W1 2020 Syllabus SPOT
CMHT 4750.801Managing a Diverse Work ForceSpring 3W1 2020 Syllabus
HMGT 4250.002Restaurant Operations IISpring 2020 Syllabus
HMGT 4250.301Restaurant Operations IISpring 2020
HMGT 4250.302Restaurant Operations IISpring 2020
HMGT 4250.303Restaurant Operations IISpring 2020
HMGT 4250.304Restaurant Operations IISpring 2020
HMGT 4250.002Restaurant Operations IIFall 2019 Syllabus SPOT
HMGT 4250.301Restaurant Operations IIFall 2019 SPOT
HMGT 4250.302Restaurant Operations IIFall 2019 SPOT
HMGT 4250.303Restaurant Operations IIFall 2019 SPOT
HMGT 4250.304Restaurant Operations IIFall 2019 SPOT
HMGT 2800.001Foundations of International Travel and TourismSummer 5W1 2019 Syllabus SPOT
HMGT 4210.001Hospitality Accounting 3 Cost ControlsSummer 5W2 2019 Syllabus SPOT
CMHT 4750.002Managing a Diverse Work ForceSummer 5W1 2019 Syllabus SPOT
CMHT 4750.002Managing a Diverse Work ForceSummer 5W2 2019 Syllabus SPOT
HMGT 4250.002Restaurant Operations IISpring 2019 Syllabus SPOT
HMGT 4250.301Restaurant Operations IISpring 2019 SPOT
HMGT 4250.302Restaurant Operations IISpring 2019 SPOT
HMGT 4250.303Restaurant Operations IISpring 2019 SPOT
HMGT 4250.304Restaurant Operations IISpring 2019 SPOT
HMGT 4250.002Restaurant Operations IIFall 2018 Syllabus SPOT
HMGT 4250.301Restaurant Operations IIFall 2018 Syllabus SPOT
HMGT 4250.302Restaurant Operations IIFall 2018 SPOT
HMGT 4250.303Restaurant Operations IIFall 2018 Syllabus SPOT
HMGT 4250.304Restaurant Operations IIFall 2018 Syllabus SPOT
CMHT 4750.002Managing a Diverse Work ForceSummer 5W1 2018 Syllabus SPOT
CMHT 4750.002Managing a Diverse Work ForceSummer 5W2 2018 Syllabus SPOT
HMGT 4250.002Restaurant Operations IISpring 2018 Syllabus SPOT
HMGT 4250.301Restaurant Operations IISpring 2018 Syllabus SPOT
HMGT 4250.302Restaurant Operations IISpring 2018 Syllabus SPOT
HMGT 4250.303Restaurant Operations IISpring 2018 SPOT
HMGT 4250.304Restaurant Operations IISpring 2018 Syllabus SPOT
HMGT 4250.002Restaurant Operations IIFall 2017 Syllabus SPOT
HMGT 4250.301Restaurant Operations IIFall 2017 Syllabus SPOT
HMGT 4250.302Restaurant Operations IIFall 2017 Syllabus SPOT
HMGT 4250.303Restaurant Operations IIFall 2017 Syllabus SPOT
HMGT 4250.304Restaurant Operations IIFall 2017 Syllabus SPOT
HMGT 4250.305Restaurant Operations IIFall 2017 Syllabus SPOT
HMGT 4250.002Restaurant Operations IISpring 2017 Syllabus SPOT
HMGT 4250.301Restaurant Operations IISpring 2017 SPOT
HMGT 4250.302Restaurant Operations IISpring 2017 SPOT
HMGT 4250.303Restaurant Operations IISpring 2017 SPOT
HMGT 4250.304Restaurant Operations IISpring 2017 SPOT
HMGT 4250.305Restaurant Operations IISpring 2017 SPOT
HMGT 4250.002Restaurant Operations IIFall 2016 Syllabus SPOT
HMGT 4250.301Restaurant Operations IIFall 2016 SPOT
HMGT 4250.302Restaurant Operations IIFall 2016 SPOT
HMGT 4250.303Restaurant Operations IIFall 2016 SPOT
HMGT 4250.304Restaurant Operations IIFall 2016 SPOT
HMGT 4250.305Restaurant Operations IIFall 2016 SPOT
HMGT 4250.301Restaurant Operations IISpring 2016 SPOT
HMGT 4250.302Restaurant Operations IISpring 2016 SPOT
HMGT 4250.303Restaurant Operations IISpring 2016 SPOT
HMGT 4250.304Restaurant Operations IISpring 2016 SPOT
HMGT 4250.305Restaurant Operations IISpring 2016 SPOT
HMGT 4250.301Restaurant Operations IIFall 2015 SPOT
HMGT 4250.302Restaurant Operations IIFall 2015 SPOT
HMGT 4250.303Restaurant Operations IIFall 2015 SPOT
HMGT 4250.304Restaurant Operations IIFall 2015 SPOT
HMGT 4250.305Restaurant Operations IIFall 2015 SPOT
HMGT 4250.301Restaurant Operations IISpring 2015
HMGT 4250.302Restaurant Operations IISpring 2015
HMGT 4250.303Restaurant Operations IISpring 2015
HMGT 4250.304Restaurant Operations IISpring 2015
HMGT 4250.305Restaurant Operations IISpring 2015
HMGT 4250.301Restaurant Operations IIFall 2014
HMGT 4250.302Restaurant Operations IIFall 2014
HMGT 4250.303Restaurant Operations IIFall 2014
HMGT 4250.304Restaurant Operations IIFall 2014
HMGT 4250.305Restaurant Operations IIFall 2014
HMGT 4250.301Restaurant Operations IIFall 2013 Syllabus
HMGT 4250.302Restaurant Operations IIFall 2013 Syllabus
HMGT 4250.303Restaurant Operations IIFall 2013 Syllabus
HMGT 4250.304Restaurant Operations IIFall 2013 Syllabus
HMGT 4250.305Restaurant Operations IIFall 2013 Syllabus
HMGT 4250.301Restaurant Operations IISpring 2013 Syllabus
HMGT 4250.302Restaurant Operations IISpring 2013 Syllabus
HMGT 4250.303Restaurant Operations IISpring 2013
HMGT 4250.304Restaurant Operations IISpring 2013
HMGT 4250.305Restaurant Operations IISpring 2013
HMGT 4250.301Restaurant Operations IIFall 2012 Syllabus
HMGT 4250.302Restaurant Operations IIFall 2012
HMGT 4250.303Restaurant Operations IIFall 2012
HMGT 4250.304Restaurant Operations IIFall 2012
HMGT 4250.305Restaurant Operations IIFall 2012
HMGT 4250.301Restaurant Operations IISpring 2012
HMGT 4250.302Restaurant Operations IISpring 2012
HMGT 4250.303Restaurant Operations IISpring 2012
HMGT 4250.304Restaurant Operations IISpring 2012
HMGT 4250.305Restaurant Operations IISpring 2012 Syllabus
HMGT 4250.301Restaurant Operations IIFall 2011
HMGT 4250.302Restaurant Operations IIFall 2011
HMGT 4250.303Restaurant Operations IIFall 2011
HMGT 4250.304Restaurant Operations IIFall 2011
HMGT 4250.305Restaurant Operations IIFall 2011
SMHM 4980.001Experimental CourseSummer 5W2 2007
SMHM 2800.002Foundations of International Travel and TourismSpring 2007
SMHM 2800.001Foundations of International Travel and TourismFall 2006
SMHM 4250.303Restaurant Operations IIFall 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.

Published Intellectual Contributions

    Journal Article

  • Jang, H., Lee, H.S., Mhlanga, L.A. Indoor Air Pollution from Cooking in a College Lab Kitchen.
  • Leung, X.Y., Chen, H., Chang, W., Mhlanga, L.A. (2022). Is VR game training more effective? A longitudinal experiment applying cognitive-affective theory of learning with media. Tourism Management Perspectives. 44 101020. https://doi.org/10.1016/j.tmp.2022.101020

Contracts, Grants and Sponsored Research

    Grant - Teaching

  • , P. (Principal), Hawley (Co-Principal), Bennett, A. (Co-Principal), Williams, K. (Supporting), Pookulangara, S.A. (Supporting), Jestratijevic, I. (Supporting), Leung, X. (Supporting), Mhlanga, L.A. (Supporting), Kim, J. (Supporting), Shenberger, A. (Supporting), Augustin, S., "Globalizing the Educational Experience: The College of Merchandising, Hospitality, and Tourism," sponsored by Department of Education, Federal, $180371 Funded. (2020 - 2023).
  • Mhlanga, L.A., "Connect Learning Grant," sponsored by University of North Texas, University of North Texas, $1400 Funded. (2021 - 2022).
  • , P. (Principal), Hawley (Co-Principal), Bennett, A. (Co-Principal), Williams, K. (Supporting), Pookulangara, S.A. (Supporting), Jestratijevic, I. (Supporting), Leung, X. (Supporting), Mhlanga, L.A. (Supporting), Kim, J. (Supporting), Shenberger, A. (Supporting), Augustin, S., "Globalizing the Educational Experience: The College of Merchandising, Hospitality, and Tourism," sponsored by Department of Education, Federal, Funded. (2020 - 2023).
,
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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