Courses
Search for courses listed in this bulletin. To find a semester course schedule (including instructors, meeting times and locations), go to mynmu.nmu.edu.
- Offered: Contact department for information
- Prerequisites: HM 115.
A study of the culinary practices of various cultures. Practical experience in preparing and tasting foods of selected cultures in a laboratory situation will be provided.
- Offered: Fall
- Prerequisites: Hospitality Management major and junior status, or instructor permission.
A study of the beverage industry's management theories to include historical perspectives, current regulations, revenue management, staffing, and customer safety will be covered. Students are provided the opportunity to complete the Michigan TIPS server training, resulting in confident beverage operation management skills. In addition, in-depth exposure to the bartender's role through mixology training ensures efficient production skills.
- Offered: Winter
- Prerequisites: HM 330 or instructor permission.
This lecture/lab course provides in-depth knowledge of the meeting and events industry, spanning meetings, corporate and association events, niche events, and the roles needed to accomplish them. Discussions focused on vendor relations, cost controls, food service, marketing, and technology will enhance the outcome of the lab portion of the course. Students will act as self-starters to execute a minimum of two student-driven, themed events that will take place outside of the regular class time.
Notes: Formerly HM 225 Banquets and Catering.- Offered: On demand
- Prerequisites: Hospitality Management major and junior status, or instructor permission.
This course is designed to provide practical knowledge of the wines of the United States, European Union countries and a few other wine producing areas of the world. The course will cover the basics of viticulture, quality assessment, wine laws and labels, wine production, understanding different types of wines as well as food and wine pairing.
- Offered: Summer
- Prerequisites: Sophomore standing.
Practical, applied experience involving placement in a job situation.
- Offered: Winter
- Prerequisites: Hospitality Management major and senior status.
Designed to assist students in representing four-years of professional development as part of the HM program, this seminar-style course will culminate in developing a job search-ready graduate. This course blends discussions and project development regarding job search skills and materials, assessing job fit and compensation, continuous career development opportunities, and evaluating self and program experience. Successful completion of this course will propel students forward in the development of their career journey.
- Offered: Fall
- Prerequisites: HM 305.
This course educates students on the vital role and activities of personnel administration specific to the hospitality industry's needs, presenting a systematic approach to understanding the employee lifecycle within various sized establishments. Assessment of the integration of personnel administration as part of management and ownership roles is critical. An understanding of employment laws, training, motivation, evaluation, and ethical concerns is obtained by developing a personnel handbook.
- Offered: Fall
- Prerequisites: HM 310 or instructor permission.
This course focuses on every hospitality business's success through the dependence on maximizing revenues and minimizing costs. Concepts and analytical techniques essential to taking control of real-world accounting and finance systems include; evaluating current and past operations, effectively managing finances toward increased profits, providing hands-on coverage of computer applications, and practical decision-making.
- Offered: Winter
- Prerequisites: HM 449, or instructor permission.
Utilize knowledge and skills acquired throughout the HM program experience, this course results in the culminating project development of an investment-ready business plan. Expanding upon necessary industry topics for final implementation, this course covers organizational effectiveness to ensure correct concept development, justification of market selection, projected financials, facilities design, staffing, procurement, and market-specific
regulations.
- Offered: Contact department for information
- Offered: Contact department.
- Prerequisites: Junior standing.
Students can gain practical experience by assisting faculty members with research projects and other activities associated with class preparation and supervision.
- Offered: Contact department
- Prerequisites: Junior standing and instructor’s permission.
Individual study of a significant topic or problem in the practice of hospitality management. Topics will require departmental approval and will pertain to the food service and hospitality industry.
- Offered: Fall Winter Summer
- Offered: On demand
- Graded: S/U
- Prerequisites: Instructor and department head permission. For freshmen or sophomore students only.
- Offered: On demand
- Prerequisites: Instructor and department head permission. For freshmen or sophomore students only.
- Offered: Fall
- Prerequisites: HN 210 or HN 301A or AH 201 or instructor permission.
Designed to help students understand the role of effective and safe nutrition in fitness and sport performance and to help students incorporate scientifically-based nutrition ideas in fitness and sport programs.
- Offered: On demand
- Prerequisites: EN 211 with a grade of "C" or better and sophomore standing.
Consideration of economic, environmental, historical and psychological aspects of food habits; influence of national and international dietary patterns on nutrition of individuals.
- Offered: On demand
- Prerequisites: HN 210 or HN 301A or AH 201 and BI 104 or BI 207, junior standing or instructor permission
Study of current theories surrounding the causes and control of obesity. Students will apply their understanding of the fundamentals of human nutrition and exercise to construct programs containing sound principles of weight management and total fitness.
- Offered: On demand
- Prerequisites: Students are encouraged to select a total of eight credits from the following: CH 109, CH 111, CH 112, BI 104, HN 210, junior standing or instructor’s permission.
Study of human nutrition based on fundamental knowledge of biochemistry and physiology. Lectures and reports of current research.
- Offered: On demand
- Prerequisites: Junior standing or instructor’s permission.
- Offered: On demand
- Graded: S/U
- Prerequisites: Junior standing or instructor’s permission.
- Offered: On demand
- Graded: S/U
- Prerequisites: Junior standing and instructor and department head permission.
- Offered: On demand
- Prerequisites: Junior standing and instructor and department head permission.
- Offered: Fall Winter
- Graded: S/U
- Prerequisites: Enrollment in the honors program, senior status, completion of core and cognate honors courses.
Students register in this course during the semester in which they complete the honors program requirements by co-enrolling in a senior thesis course.
- Offered: Fall
- Prerequisites: Enrollment in the honors program.
This interdisciplinary course investigates the origins of the ideas and values central to Western culture from antiquity through primary sources. Writing revisions and library research will be required.