JaeMin Cha (Instructor) - Grade Details
(with breakdown by course)
JaeMin Cha - All Courses
Average Grade - 3.033
Median Grade - 3.0
Latest grades from Fall 2024
JaeMin Cha - Overview
| Course Number | Grade Info | Number of Students | Latest Grade Data | Breakdown |
|---|---|---|---|---|
| HB 265 | Average Grade - 2.972 Median Grade - 3.0 |
1270 | Fall 2024 | |
| HB 415 | Average Grade - 3.252 Median Grade - 3.5 |
178 | Fall 2021 | |
| HB 405 | Average Grade - 3.313 Median Grade - 3.5 |
146 | Fall 2024 | |
| HB 409 | Average Grade - 3.024 Median Grade - 3.5 |
353 | Summer 2024 |
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HB 265 - Hospitality Foodservice Systems I
Overview of the food and beverage service industry and various food and beverage concepts and systems, applicable to different food and beverage business models, including quick service restaurants, multi-unit, casual theme restaurants, fine dining restaurant, hotel food service operations, workplace hospitality, country club food and beverage operations, and specialty food services such as sports venues and theme parks. Opportunities and challenges facing managers in maintaining a safe food production and service environment. Current emerging topics in the foodservice industry.
Average Grade - 2.972
Median Grade - 3.0
Latest grades from Fall 2024
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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 - 3.313
Median Grade - 3.5
Latest grades from Fall 2024
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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 - 3.024
Median Grade - 3.5
Latest grades from Summer 2024
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HB 415 - Managing Quality in Hospitality Businesses
Quality management and leadership in hospitality businesses. Quality planning and improvement, assessment, internal and external customer surveys and feedback, costs of quality, strategic quality planning.
Average Grade - 3.252
Median Grade - 3.5
Latest grades from Fall 2021
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