Faculty Profile

Luwis Mhlanga

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

    

    

      


                          

            
Curriculum Vitae

            

              Click Here to View Faculty CV
            

          

        
                          

            
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*


          
CMHT 4750.001, Managing a Diverse Work Force, Summer 2024 
CMHT 4750.002, Managing a Diverse Work Force, Summer 2024 
CMHT 4750.801, Managing a Diverse Work Force, Spring 2024 Syllabus
HMGT 3251.001, Restaurant Operations, Spring 2024 Syllabus
HMGT 3251.305, Restaurant Operations, Spring 2024 Syllabus
HMGT 3251.306, Restaurant Operations, Spring 2024 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*


            
                    

                    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 
                    

                    HMGT 1470.305, Introduction to Professional Food Preparation, Spring 2021 
                    

                    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 
                    

                    HMGT 4250.302, Restaurant Operations II, Spring 2021 
                    

                    HMGT 4250.303, Restaurant Operations II, Spring 2021 
                    

                    HMGT 4250.002, Restaurant Operations II, Fall 2020 Syllabus SPOT
                    

                    HMGT 4250.301, Restaurant Operations II, Fall 2020 
                    

                    HMGT 4250.302, Restaurant Operations II, Fall 2020 
                    

                    HMGT 4250.303, Restaurant Operations II, Fall 2020 
                    

                    HMGT 4250.304, Restaurant Operations II, Fall 2020 
                    

                    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 
                    

                    HMGT 4250.302, Restaurant Operations II, Fall 2019 
                    

                    HMGT 4250.303, Restaurant Operations II, Fall 2019 
                    

                    HMGT 4250.304, Restaurant Operations II, Fall 2019 
                    

                    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 
                    

                    HMGT 4250.302, Restaurant Operations II, Spring 2019 
                    

                    HMGT 4250.303, Restaurant Operations II, Spring 2019 
                    

                    HMGT 4250.304, Restaurant Operations II, Spring 2019 
                    

                    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 

          


          
*
  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 Publications



  

  
Published Intellectual Contributions


  
Journal Article
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



	
		
		
	  

	

	

  
    
	

	

	  

		

		   
Awarded Grants



  
  
  	  
          
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. (May 26, 2021 – May 15, 2022).



	
		
		
	  

	

	

	
	

  
  
  

  	

		

		,  
			
				

					
					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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