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: Fall
- Prerequisites: Admission to the Online Hospitality and Tourism Management Certificate program.
This course serves to bring together all of the revenue generated departments under the hospitality and tourism industry. Students will learn how to demonstrate marketing and sales strategies in developing promotional packages for various departments. Students will focus on the four marketing mix strategies, case based studies and a variety of internet research activities that will contribute to their sales and marketing skills.
- Offered: Contact Department.
- Graded: S/U
Introduces students to hospitality management corporate communication reaching a variety of publics including customers, investors, employees, media, agencies and communities located in the proximity of the corporation. Students gain greater understanding of the Disney corporate communication process.
- Offered: Contact Department.
- Graded: S/U
Combines academic classroom education with on-site learning opportunities across the Walt Disney World Resort property. Centers on theories of adult education, experiential learning, the role of learning in corporations, and the importance of intellectual capital.
- Offered: Contact Department.
- Graded: S/U
Prepares students to become entry-level managers in the hospitality Industry by exposing them to contemporary operational situations and equipping them with the ability to analyze problems and develop solutions.
- Offered: Contact Department.
- Graded: S/U
Explores personnel management for the corporate setting focusing on the development of knowledge and skills that all managers and leaders need. Emphasis on the selection process, employment law, labor relations, compensation, performance development, and Disney corporate training.
- Offered: Contact Department.
- Graded: S/U
Examines principles of leadership making specific application to the Disney culture. Designed to build transferable knowledge and skills in community and commerce. Delivered by a subject-matter expert in the field of leadership through lectures, group discussions, self-assessment, and project development.
- Offered: Contact Department.
- Graded: S/U
Designed to meet a student’s need for an integrated work-study internship program that provides transferable knowledge and skills to all participants. Content is delivered through lectures, group discussions, and situational studies.
- Offered: Contact Department.
- Graded: S/U
Defines a personal brand for career marketing and encourages focusing techniques for students who do not have clear career objectives. Designed to maximize the Disney college program internship experiences, and prior/subsequent work experience. Students will also learn interviewing techniques.
- Offered: Contact Department.
- Graded: S/U
Introduces students to the main concepts of creativity and innovation which are crucially important to individuals, organizations, and the entrepreneurial process. Students will learn various tools to establish a culture of creativity within an organization.
- Offered: Winter
This course assists students in understanding how proper site selection and continuous facilities management practices can improve a property’s reputation and revenue. Understanding the built hospitality environment systems will assist in working with facilities staff, vendors, and contractors by using correct technical concepts and terminology, creating the ability to ask the right questions and take the proper steps to control costs and contribute to the bottom line of any business.
- Offered: On demand
- Prerequisites: HM 111 and junior standing or instructor permission.
The study and review of special issues associated with the field of hospitality management at a more advanced level.
- Offered: Contact department for information
- Offered: Fall
This course studies the scientific and personal aspects of leadership and supervision in the hospitality industry. By addressing the skills and knowledge needed to train and lead the activities of diverse employees, students will gain new perspectives on leadership, identify their leadership styles, and practice conflict management.
- Offered: Winter
- Prerequisites: HM 214 or instructor permission.
This course provides a study of the essential elements necessary for developing a successful food service menu. Aspects of design, sales mix, demographics, marketing, and menu analysis will be discussed, concluding the importance of the menu as a means of cost control. Exercises will result in the student's development of a professional food service menu.
- 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
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 course provides knowledge and hands-on experience in the management of events. Course discussions span corporate, association, and niche meetings and events and the roles various segments of the industry play in successful deployment. Discussions enhance the lab portion of the course, culminating all learned skill sets acquired before this course. Students will work as self-starters to execute a minimum of two student-driven, themed events that will take place outside of the scheduled 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.