Title: Senior Lecturer
Department: Hospitality, Event and Tourism Management
College: College of Merchandising, Hospitality and Tourism
HMGT 3251.002 | Restaurant Operations | Fall 2024 | ||
HMGT 3251.302 | Restaurant Operations | Fall 2024 | ||
HMGT 3251.303 | Restaurant Operations | Fall 2024 | ||
CMHT 4750.001 | Managing a Diverse Work Force | Summer 5W1 2024 | Syllabus | SPOT |
CMHT 4750.002 | Managing a Diverse Work Force | Summer 5W2 2024 | SPOT |
CMHT 4750.801 | Managing a Diverse Work Force | Spring 3W1 2024 | Syllabus | |
HMGT 3251.001 | Restaurant Operations | Spring 2024 | Syllabus | SPOT |
HMGT 3251.305 | Restaurant Operations | Spring 2024 | Syllabus | SPOT |
HMGT 3251.306 | Restaurant Operations | Spring 2024 | Syllabus | SPOT |
HMGT 3300.001 | Hospitality Industry Marketing and Sales | Fall 2023 | Syllabus | SPOT |
HMGT 3251.002 | Restaurant Operations | Fall 2023 | Syllabus | SPOT |
HMGT 3251.302 | Restaurant Operations | Fall 2023 | Syllabus | SPOT |
HMGT 3251.303 | Restaurant Operations | Fall 2023 | Syllabus | SPOT |
CMHT 4750.001 | Managing a Diverse Work Force | Summer 5W1 2023 | Syllabus | SPOT |
CMHT 4750.002 | Managing a Diverse Work Force | Summer 5W2 2023 | Syllabus | SPOT |
EDEM 1600.001 | Introduction to Global Event Management | Spring 2023 | Syllabus | SPOT |
CMHT 4750.801 | Managing a Diverse Work Force | Spring 3W1 2023 | Syllabus | SPOT |
HMGT 5920.019 | Problem in Lieu of Thesis | Spring 2023 | ||
HMGT 3251.001 | Restaurant Operations | Spring 2023 | Syllabus | SPOT |
HMGT 3251.305 | Restaurant Operations | Spring 2023 | Syllabus | SPOT |
HMGT 3251.306 | Restaurant Operations | Spring 2023 | Syllabus | SPOT |
HMGT 1500.001 | Orientation to the Hospitality Industry | Fall 2022 | Syllabus | SPOT |
HMGT 3251.002 | Restaurant Operations | Fall 2022 | Syllabus | SPOT |
HMGT 3251.302 | Restaurant Operations | Fall 2022 | Syllabus | SPOT |
HMGT 3251.303 | Restaurant Operations | Fall 2022 | SPOT | |
CMHT 4750.001 | Managing a Diverse Work Force | Summer 5W1 2022 | Syllabus | SPOT |
CMHT 4750.002 | Managing a Diverse Work Force | Summer 5W2 2022 | Syllabus | SPOT |
CMHT 4750.801 | Managing a Diverse Work Force | Spring 3W1 2022 | Syllabus | SPOT |
HMGT 3251.001 | Restaurant Operations | Spring 2022 | Syllabus | SPOT |
HMGT 3251.302 | Restaurant Operations | Spring 2022 | Syllabus | SPOT |
HMGT 3251.303 | Restaurant Operations | Spring 2022 | Syllabus | SPOT |
HMGT 3251.304 | Restaurant Operations | Spring 2022 | Syllabus | SPOT |
HMGT 1500.001 | Orientation to the Hospitality Industry | Fall 2021 | Syllabus | SPOT |
HMGT 3251.002 | Restaurant Operations | Fall 2021 | Syllabus | SPOT |
HMGT 3251.301 | Restaurant Operations | Fall 2021 | SPOT | |
HMGT 3251.302 | Restaurant Operations | Fall 2021 | SPOT | |
HMGT 3251.303 | Restaurant Operations | Fall 2021 | SPOT | |
HMGT 3251.304 | Restaurant Operations | Fall 2021 | SPOT | |
CMHT 4750.002 | Managing a Diverse Work Force | Summer 5W1 2021 | Syllabus | SPOT |
CMHT 4750.002 | Managing a Diverse Work Force | Summer 5W2 2021 | Syllabus | SPOT |
HMGT 1470.304 | Introduction to Professional Food Preparation | Spring 2021 | SPOT | |
HMGT 1470.305 | Introduction to Professional Food Preparation | Spring 2021 | SPOT | |
CMHT 4750.801 | Managing a Diverse Work Force | Spring 3W1 2021 | Syllabus | SPOT |
HMGT 4250.002 | Restaurant Operations II | Spring 2021 | Syllabus | SPOT |
HMGT 4250.301 | Restaurant Operations II | Spring 2021 | SPOT | |
HMGT 4250.302 | Restaurant Operations II | Spring 2021 | SPOT | |
HMGT 4250.303 | Restaurant Operations II | Spring 2021 | SPOT | |
HMGT 4250.002 | Restaurant Operations II | Fall 2020 | Syllabus | SPOT |
HMGT 4250.301 | Restaurant Operations II | Fall 2020 | SPOT | |
HMGT 4250.302 | Restaurant Operations II | Fall 2020 | SPOT | |
HMGT 4250.303 | Restaurant Operations II | Fall 2020 | SPOT | |
HMGT 4250.304 | Restaurant Operations II | Fall 2020 | SPOT | |
CMHT 4750.002 | Managing a Diverse Work Force | Summer 5W2 2020 | Syllabus | SPOT |
CMHT 4750.002 | Managing a Diverse Work Force | Summer 5W1 2020 | Syllabus | SPOT |
CMHT 4750.801 | Managing a Diverse Work Force | Spring 3W1 2020 | Syllabus | |
HMGT 4250.002 | Restaurant Operations II | Spring 2020 | Syllabus | |
HMGT 4250.301 | Restaurant Operations II | Spring 2020 | ||
HMGT 4250.302 | Restaurant Operations II | Spring 2020 | ||
HMGT 4250.303 | Restaurant Operations II | Spring 2020 | ||
HMGT 4250.304 | Restaurant Operations II | Spring 2020 | ||
HMGT 4250.002 | Restaurant Operations II | Fall 2019 | Syllabus | SPOT |
HMGT 4250.301 | Restaurant Operations II | Fall 2019 | SPOT | |
HMGT 4250.302 | Restaurant Operations II | Fall 2019 | SPOT | |
HMGT 4250.303 | Restaurant Operations II | Fall 2019 | SPOT | |
HMGT 4250.304 | Restaurant Operations II | Fall 2019 | SPOT | |
HMGT 2800.001 | Foundations of International Travel and Tourism | Summer 5W1 2019 | Syllabus | SPOT |
HMGT 4210.001 | Hospitality Accounting 3 Cost Controls | Summer 5W2 2019 | Syllabus | SPOT |
CMHT 4750.002 | Managing a Diverse Work Force | Summer 5W1 2019 | Syllabus | SPOT |
CMHT 4750.002 | Managing a Diverse Work Force | Summer 5W2 2019 | Syllabus | SPOT |
HMGT 4250.002 | Restaurant Operations II | Spring 2019 | Syllabus | SPOT |
HMGT 4250.301 | Restaurant Operations II | Spring 2019 | SPOT | |
HMGT 4250.302 | Restaurant Operations II | Spring 2019 | SPOT | |
HMGT 4250.303 | Restaurant Operations II | Spring 2019 | SPOT | |
HMGT 4250.304 | Restaurant Operations II | Spring 2019 | SPOT | |
HMGT 4250.002 | Restaurant Operations II | Fall 2018 | Syllabus | SPOT |
HMGT 4250.301 | Restaurant Operations II | Fall 2018 | Syllabus | SPOT |
HMGT 4250.302 | Restaurant Operations II | Fall 2018 | SPOT | |
HMGT 4250.303 | Restaurant Operations II | Fall 2018 | Syllabus | SPOT |
HMGT 4250.304 | Restaurant Operations II | Fall 2018 | Syllabus | SPOT |
CMHT 4750.002 | Managing a Diverse Work Force | Summer 5W1 2018 | Syllabus | SPOT |
CMHT 4750.002 | Managing a Diverse Work Force | Summer 5W2 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 |
Overall Summative Rating |
Challenge and Engagement Index |
Response Rate |
---|---|---|
out of 5 |
out of 7 |
% of students responded |