2022 - 2023 Undergraduate Bulletin - NMU Bulletin

HM 350 Events Management 4 cr.  (3-0-3)

• Offered: Winter
• Prerequisites: HM 330 or instructor permission.
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

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.

HM 221 Guest Services 4 cr.  (2-0-6)

• Offered: Winter
• Prerequisites: HM 120 or instructor permission.
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

This course provides insight into the world of customer service by engaging students in understanding and enhancing the customer experience. With the primary focus being front of house service, this course will explore various service styles, etiquette, point-of-sale systems, the manager's role in front of house operations, and customer-focused problem-solving. Students will display the cooperative relationship between the back and front of house operations while working alongside students in HM 120 operating our fine dining establishment.

HM 214 Cost Control for the Hospitality Industry 4 cr.  (4-0-0)

• Offered: Fall
• Prerequisites: MA 101 (may be concurrent), or instructor permission.
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

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.

HM 120 Professional Cooking II 4 cr.  (1-0-9)

• Offered: Winter
• Prerequisites: HM 111 (or active Michigan ServSafe Managers certificate) and HM 115, or instructor apporval..
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

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.

HM 115 Professional Cooking I 4 cr.  (1-0-9)

• Offered: Fall
• Prerequisites: Hospitality majors only. HM 111 (may take concurrently), or active Michigan ServSafe Managers certificate, or instructor approval.
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

Serving 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 sanitation, terminology, equipment, processes, and cost controls. Through hands-on training, students gain experience in quantity production through the hospitality management programs student-run café. During this operation, they will rotate through the front and back of house positions while learning the production and service of quantity foods for public consumption.

HM 112 Introduction to the Tourism and Hospitality Industry 4 cr.  (4-0-0)

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

This course examines the wide range of career opportunities under the umbrella of tourism. Students will examine the industry's complex nature while identifying the role various segments play in its success. In addition, an understanding of the role hospitality education plays in creating industry professionals through the identification and obtainment of career goals is provided by introducing career-enhancing volunteer, academic, and community opportunities to assist in professional development.

HM 111 Food Service Sanitation 2 cr.  (2-0-0)

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

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.

HM 100 Food Selection and Preparation 4 cr.  (3-0-2)

• Offered: On demand
• Prerequisites: HM 111 (may take concurrently).
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

The student will be introduced to the principles of food selection, composition and preparation. This includes purchasing guides and nutritional principles. The lab portion will serve to reinforce the lecture sessions.

HL 498 Directed Studies in Health Education 1-4 cr.

• Offered: Fall Winter
• Prerequisites: Junior standing or instructor’s permission.
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

Independent study or research in health education.

HL 497 Directed Studies in Health Education 1-4 cr.

• Offered: Fall Winter
• Graded: S/U
• Prerequisites: Junior standing or instructor’s permission.
• Bulletin Year: 2022 - 2023 Undergraduate Bulletin | View the current NMU Catalog.

Independent study or research in health education.