2022 - 2023 Undergraduate Bulletin

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.

HM 100 Food Selection and Preparation 4 cr.  (3-0-2)
  • Offered: On demand
  • Prerequisites: HM 111 (may take concurrently).
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.
HM 111 Food Service Sanitation 2 cr.  (2-0-0)
  • 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.

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

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 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.

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 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..

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 126 Procurement for Restaurant Operations 2 cr.  (2-0-0)
  • 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.
HM 202 Baking Basics 2 cr.  (1-0-3)
  • 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.

HM 203 Pastry Techniques 2 cr.  (1-0-3)
  • 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. 

HM 204 Artisan Breads 2 cr.  (1-0-3)
  • 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.

HM 205 Food and Film 4 cr.  (4-0-0)
  • 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.

HM 214 Cost Control for the Hospitality Industry 4 cr.  (4-0-0)
  • Offered: Fall
  • Prerequisites: MA 101 (may be concurrent), 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.

HM 221 Guest Services 4 cr.  (2-0-6)
  • Offered: Winter
  • Prerequisites: HM 120 or instructor permission.

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 235 Food and Beverage Management 4 cr.  (4-0-0)
  • 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.

HM 246 Sales and Marketing in Hospitality 4 cr.  (4-0-0)
  • 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.

HM 250 Hospitality Management Corporate Communication (Disney) 3 cr.
  • 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.

HM 251 Disney Experiential Learning 3 cr.
  • 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.

HM 253 Hospitality Personnel Management (Disney) 3 cr.
  • 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.

HM 254 Organizational Leadership for the Hospitality Industry (Disney) 3 cr.
  • 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.

HM 255 Hospitality Management Corporate Analysis (Disney) 3 cr.
  • 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.

HM 256 Marketing You: Personal and Career Development (Disney) 3 cr.
  • 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.

HM 257 Hospitality Management Creativity & Innovation (Disney) 3 cr.
  • 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.

HM 265 Facilities, Equipment, and Technology 4 cr.  (4-0-0)
  • 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.

HM 298 Special Topics in Hospitality 1-4 cr.
  • Offered: Contact department for information
Various topics of current interest to the student. Topics will require departmental approval and will pertain to the food service and hospitality industry.