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: On demand
- Prerequisites: HM 111 (may take concurrently).
- Offered: Fall
A study of food service sanitation, emerging pathogens, personal hygiene and the role management plays in employee instruction relative to federal and Michigan food codes. Successful completion of an examination from the Educational Foundation will result in National Restaurant Association certification.
- Offered: Fall
This introductory course engages students in the career opportunities available to graduates while focusing on industry-specific knowledge and skills needed for success. Students will establish foundational knowledge and skills required of all ambitious food service operators.
- Offered: Fall
- Prerequisites: Hospitality majors only. HM 111 (may take concurrently), or active Michigan ServSafe Managers certificate, or instructor approval.
As the foundation of NMU's Hospitality Management lab courses, this course introduces students to culinary arts' founding principles. Students are introduced to food service safety and sanitation, terminology, equipment, processes, and cost controls. An emphasis is placed on mise en place, complete meal development, and the management of self and others.
Notes:This course requires an added course fee. Contact the department for more details.
- Offered: Winter
- Prerequisites: HM 111 (or active Michigan ServSafe Managers certificate) and HM 115, or instructor approval.
This course extends upon theories and techniques gained in HM 115, refining and enhancing students' culinary arts and managerial skills through the back-of-house operation of programs' student-run fine dining establishment. Hands-on training includes A la carte cooking with an emphasis placed on individual and team production, while the managerial food service role consists of the development of menus, cost controls, and standardized operating procedures. This course will work collaboratively with HM 221 Hospitality Guest Services.
- Offered: Winter
A study of purchasing and inventory management of foods service goods to include sourcing, development of purchase specifications, formal and informal price comparison, inventory management, issuing procedures, and working with other departments. Emphasis will be placed on product cost analysis, yield, pricing formulas, controls, and record keeping at each purchasing cycle stage.
Notes:Formerly HM 226 Procurement for Restaurant Operations.
- Offered: Contact department for information
- Prerequisites: HM 111.
This course is designed to provide a practical knowledge in bakery ingredients, production, and equipment. This course will cover the basic principles of baking, understanding different types of dough, mixing and baking methodology. Practical experience is gained by preparing baked goods, tasting and critiquing the finished product.
- Offered: Contact department for information
- Prerequisites: HM 111.
This course is designed to provide practical knowledge in pastry making, techniques, ingredients, production, and equipment. This course will cover pastry techniques, desserts, chocolate, specialty products, and restaurant presentations. For the purposes of this course ‘pastry’ may encompass a wide variety of desserts, truffles, meringues, Petit fours, confections, mousse, and soufflés.
- Offered: Contact department for information
- Prerequisites: HM 111.
This elective course is designed to provide practical knowledge in bread making, techniques, ingredients, production, and equipment. This course will cover all aspects of artisan baking from ingredients to baking to evaluation.
- Offered: Contact department for information
- Prerequisites: EN 111.
This course reveals the vital connections societies place on the cultivation, production, and consumption of food by studying various documentaries, films, literary works, and artistic pieces. Disclosing these connections assists us in understanding cultural norms and identifying the emotional relationships we have with food.
The course emphasizes discussion, allowing students to discover, analyze, and synthesize ideas related to global, cultural, and personal relationships within cultures and the food service industry.
- Offered: Fall
- Prerequisites: Math placement score of MA 090 or higher or instructor permission.
Presents practical techniques for protecting profits in the hospitality industry by building a sound foundation of management cost and quality control procedures throughout the hospitality operation.
- Offered: Winter
- Prerequisites: HM 120 or instructor permission.
This course engages students in the theory and practice of high-quality customer service within the hospitality industry. Students are guided through understanding the psychology of guest services while, in tandem, practicing necessary hands-on skills, management, and training techniques aimed at enhancing the customer experience to build reputation and retention. Objectives are obtained through the collaborative operation of the program's fine dining establishment.
- Offered: Fall
- Prerequisites: Admission to the Online Hospitality and Tourism Management Certificate program.
Designed for students who intend to pursue a career in food and beverage supervision, this course introduces students to the supervisory skills and knowledge needed to successfully manage the activities of a food and beverage operation and its diverse groups of employees. Content will include the supervisor’s role as operations manager, trends in hiring, marketing strategies, menu planning, styles of food and beverage services, training staff, forecasting needs, and regulations regarding staffing and service.
- 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