2022 - 2023 Undergraduate Bulletin - NMU Bulletin

HM 497 Teaching Research/Apprenticehip 1-4 cr.

• Offered: Contact department.
• Prerequisites: Junior standing.
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

Students can gain practical experience by assisting faculty members with research projects and other activities associated with class preparation and supervision.

HM 495 Special Topics in Hospitality 1-4 cr.

• Offered: Contact department for information
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

Various topics of current interest to the student. Topics will require departmental approval and will pertain to the hospitality industry.

HM 450 Operational Planning for the Hospitality Industry 4 cr.  (4-0-0)

• Offered: Winter
• Prerequisites: HM 449, or instructor permission.
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

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.

HM 401 Internship 1-4 cr.

• Offered: Summer
• Prerequisites: Sophomore standing.
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

Practical, applied experience involving placement in a job situation.

HM 330 Beverage and Bar Management 4 cr.  (3-0-2)

• Offered: Fall
• Prerequisites: Hospitality Management major and junior status, or instructor permission.
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

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.

HM 315 Multicultural Foods 4 cr.  (1-0-6)

• Offered: Contact department for information
• Prerequisites: HM 115.
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

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.

HM 310 Menu Analysis and Design 4 cr.  (4-0-0)

• Offered: Winter
• Prerequisites: HM 214 or instructor permission.
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

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.

HM 298 Special Topics in Hospitality 1-4 cr.

• Offered: Contact department for information
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

Various topics of current interest to the student. Topics will require departmental approval and will pertain to the food service and hospitality industry.

HM 295 Special Topics in Hospitality Management 1-4 cr.

• Offered: On demand
• Prerequisites: HM 111 and junior standing or instructor permission.
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

The study and review of special issues associated with the field of hospitality management at a more advanced level.

HM 126 Procurement for Restaurant Operations 2 cr.  (2-0-0)

• Offered: Winter
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

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.