Timothy Robert Mehlberg (Instructor) - Grade Details
(with breakdown by course)
Timothy Robert Mehlberg - All Courses
Average Grade - 3.416
Median Grade - 4.0
Latest grades from Spring 2024
Timothy Robert Mehlberg - Overview
| Course Number | Grade Info | Number of Students | Latest Grade Data | Breakdown | ||
|---|---|---|---|---|---|---|
| HB 345 | Average Grade - 3.464 Median Grade - 4.0 |
336 | Spring 2021 | |||
| HB 345L | Average Grade - 3.588 Median Grade - 4.0 |
121 | Spring 2023 | |||
| HB 491 | Average Grade - 3.150 Median Grade - 3.5 |
69 | Spring 2021 | |||
| HB 411L | Average Grade - 3.466 Median Grade - 4.0 |
29 | Spring 2022 | |||
| HB 280 | Average Grade - 3.224 Median Grade - 4.0 |
85 | Spring 2024 | |||
| HB 346 | Average Grade - 2.771 Median Grade - 4.0 |
24 | Fall 2023 | |||
| HB 380 | Average Grade - 3.675 Median Grade - 4.0 |
20 | Fall 2023 | |||
| HB 347 | Average Grade - 3.451 Median Grade - 4.0 |
98 | Spring 2024 | |||
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HB 280 - Introduction to Event Management
Key elements of planning a meeting or event. Understanding the process of planning meetings and events, including key industry terminology and protocol. Identifying current trends and developing a knowledge base of the event industry.
Average Grade - 3.224
Median Grade - 4.0
Latest grades from Spring 2024
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HB 345 - Hospitality Food Production Systems
Organization of food and beverage operations. Product knowledge, especially purchasing, storing, preparing and production in food service operations. Menu development and recipe management.
Average Grade - 3.464
Median Grade - 4.0
Latest grades from Spring 2021
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HB 345L - Hospitality Food Production Systems Lab
Practical applications of organization in food and beverage operations. Product knowledge, especially purchasing, storing, preparing, and production in food service operations. Menu development and recipe management.
Average Grade - 3.588
Median Grade - 4.0
Latest grades from Spring 2023
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HB 346 - Onsite Foodservice Management
Onsite and noncommercial foodservice business and management. Current issues and future trends in foodservice. Contract firms and self-operated management companies. Contract development.
Average Grade - 2.771
Median Grade - 4.0
Latest grades from Fall 2023
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HB 347 - Hospitality Supply Chain Process
Business and management of the foodservice distribution channel. Relationships among foodservice manufacturers, brokers, and distributors. Value-added services. Request for proposal (RFP) process. Current issues and future trends.
Average Grade - 3.451
Median Grade - 4.0
Latest grades from Spring 2024
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HB 380 - Event Planning and Management
Identify the logistical steps for planning an event. The relationship between the goal and objectives for holding an event. Pre-event planning and project management. Understand the detailed components of creating an event.
Average Grade - 3.675
Median Grade - 4.0
Latest grades from Fall 2023
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HB 411L - Hospitality Beverages Lab
Safe service and menu pricing of alcoholic and non-alcoholic beverages within a hospitality establishment. Evaluation of cost and visual, aroma, and flavor attributes.
Average Grade - 3.466
Median Grade - 4.0
Latest grades from Spring 2022
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HB 491 - Hospitality Current Topics and Trends
Emerging topics or issues confronting the hospitality service industry.
Average Grade - 3.150
Median Grade - 3.5
Latest grades from Spring 2021
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