JaeMin Cha (Instructor) - Grade Details
(with breakdown by course)
JaeMin Cha - All Courses
Average Grade - 3.037
Median Grade - 3.0
Latest grades from Summer 2024
JaeMin Cha - Overview
| Course Number | Grade Info | Number of Students | Latest Grade Data | Breakdown |
|---|---|---|---|---|
| HB 265 | Average Grade - 2.981 Median Grade - 3.0 |
1222 | Spring 2024 | |
| HB 415 | Average Grade - 3.252 Median Grade - 3.5 |
178 | Fall 2021 | |
| HB 405 | Average Grade - 3.297 Median Grade - 3.5 |
135 | Fall 2022 | |
| HB 409 | Average Grade - 3.024 Median Grade - 3.5 |
353 | Summer 2024 |
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HB 265 - Hospitality Foodservice Systems
Food and Beverage systems that enhance food safety and quality management. Standards of microbiology, sanitation, and other quality control issues in foodservice operations. Chemical, health, and workplace safety standards. Introduction of fundamental principles of cost control concepts and techniques at different control points. Food allergen management practices and food safety technology highlighted. Emerging trends that affect different segments of food and beverage operations.
Average Grade - 2.981
Median Grade - 3.0
Latest grades from Spring 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 - 3.297
Median Grade - 3.5
Latest grades from Fall 2022
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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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