Carl P Borchgrevink (Instructor) - Grade Details
(with breakdown by course)
Carl P Borchgrevink - All Courses
Average Grade - 3.501
Median Grade - 4.0
Latest grades from Spring 2023
Carl P Borchgrevink - Overview
| Course Number | Grade Info | Number of Students | Latest Grade Data | Breakdown |
|---|---|---|---|---|
| HB 307 | Average Grade - 3.382 Median Grade - 3.5 |
1379 | Spring 2017 | |
| HB 409 | Average Grade - 3.526 Median Grade - 4.0 |
7153 | Spring 2023 | |
| HB 807 | Average Grade - 3.750 Median Grade - 4.0 |
60 | Fall 2013 | |
| HB 210 | Average Grade - 3.100 Median Grade - 3.5 |
115 | Fall 2018 | |
| HB 411 | Average Grade - 3.520 Median Grade - 3.5 |
470 | Spring 2023 | |
| HB 405 | Average Grade - 3.536 Median Grade - 3.5 |
14 | Spring 2022 |
Back to Overview for Carl P Borchgrevink
HB 210 - Casino Operations and Management
Social issues of gaming, casino games of chance, management controls and marketing plans.
Average Grade - 3.100
Median Grade - 3.5
Latest grades from Fall 2018
See detailed grade info for this course
Back to Overview for Carl P Borchgrevink
HB 307 - Hospitality Human Resources
Human resource management and interpersonal skills in the hospitality industry. Managing in a culturally diverse workplace. Benefits, compensation, employee and labor relations, equal opportunity, ethics, interviewing, job analysis and description, labor laws, performance management and appraisal, personnel planning, recruitment, retention, risk management, strategic planning, talent management, testing and selection, training and development.
Average Grade - 3.382
Median Grade - 3.5
Latest grades from Spring 2017
See detailed grade info for this course
Back to Overview for Carl P Borchgrevink
HB 405 - Hospitality Foodservice Cost Control
Design of food and beverage control systems, emphasis on product purchasing (policies, suppliers, selection and evaluation, determination of quality and quantity, ethics and use of technology), inventory management and issuing systems, revenue control procedures and equipment.
Average Grade - 3.536
Median Grade - 3.5
Latest grades from Spring 2022
See detailed grade info for this course
Back to Overview for Carl P Borchgrevink
HB 409 - Introduction to Wine
Introduction to wine with emphasis on primary varietals and blends, legal nomenclature, classes of wine, and wine production. Potential health implications of wine consumption and socio-cultural and historical facts. Wine and food matching and tools and approaches for wine and food matching. Sensory assessment is discussed. No alcohol is consumed in this course.
Average Grade - 3.526
Median Grade - 4.0
Latest grades from Spring 2023
See detailed grade info for this course
Back to Overview for Carl P Borchgrevink
HB 411 - Hospitality Beverages
Geographical origins of beverages, beverage production, quality assessment, matching beverages with food, health, and social considerations. Evaluation and selection of hospitality beverages. Service procedures. Industry statistics and trends.
Average Grade - 3.520
Median Grade - 3.5
Latest grades from Spring 2023
See detailed grade info for this course
Back to Overview for Carl P Borchgrevink
HB 807 - Workforce Management in the Hospitality Industry
Identifying and solving hospitality workforce problems. Topics include leadership styles, interpersonal and organization communication.
Average Grade - 3.750
Median Grade - 4.0
Latest grades from Fall 2013
See detailed grade info for this course