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.
  • Offered: Fall Winter
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 115 Professional Cooking I 4 cr.  (1-0-9)
  • Offered: Fall
  • Prerequisites: Hospitality majors only. HM 111 (may take concurrently).
Students gain experience in quantity production by operating the Jacobetti Center Culinary Cafe, rotating through front and back of the house stations, learning to cook and serve quantity foods for public consumption.
HM 116 Baking I 4 cr.  (1-0-6)
  • Offered: Contact department for information
  • Prerequisites: HM 111 (may take concurrently).
Topics covered include ingredients and their purpose, mixing methods, the basic steps to baking and general procedures in the production of cookies, muffins, biscuits, breads, rolls and specialty items. Students gain practical experience by preparing baked goods for the Jacobetti Center Culinary Cafe operation and special function orders.
HM 125 Professional Baking II 4 cr.  (1-0-6)
  • Offered: Contact department for information
  • Prerequisites: HM 111 and HM 116.
Students further their knowledge of baking through learning the techniques and the preparation of cakes, pies, pastries, tortes, puff pastry and specialty items. Preparing baked goods and desserts for the Jacobetti Center Chez Nous restaurant operation, Culinary Cafe and special functions provides practical experience.
HM 210 Supervision in the Hospitality Industry 4 cr.  (3-0-2)
  • Offered: Fall
  • Prerequisites: (or co-requisites) HM 111 and HM 120.
A study of the principles and components of supervision in the hospitality industry. The course focuses on the management principles-authority, delegation, and responsibility; as well as the basic management components-planning, organizing, coordinating, staffing, directing, controlling, and evaluating. The lab portion of the course will serve to reinforce the lecture sessions.
HM 214 Cost Control for the Hospitality Industry 4 cr.
  • Offered: Fall
  • Co-requisites: MA 100 or instructor’s 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 Hospitality Services Management 4 cr.  (1-0-6)
  • Offered: Winter
  • Prerequisites: HM 210.
Students gain knowledge and experience while operating the Jacobetti Center Chez Nous restaurant. The student will be exposed to the development of production packets, the proper styles of service, the manager’s role in the dining room and the computerized point-of-sale system.
HM 225 Banquets and Catering 4 cr.  (1-0-6)
  • Offered: Winter
  • Prerequisites: HM 210 or instructor’s permission.
Hotel banquet operations and catering organization procedures including setup, layout, pricing, costing, on- and off- premise events, bar and wine service will be discussed in depth.
HM 240 Hotel and Lodging Operations 3 cr.
  • Offered: Fall
A study of the organizational structure within which a hotel operates, with special emphasis on the economic and financial aspects of lodging operations. Basic information about departmental development, marketing and industry trends will be provided.
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 Hopitality 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 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.
HM 310 Menu Analysis Design 4 cr.
  • Offered: Fall
  • Prerequisites: HM 221.
A study of the essential elements necessary for developing a successful food service menu. Aspects of design, sales mix, marketing and menu analysis will be discussed. Exercises will result in students designing a food service menu.
HM 312 Travel and Tourism Management 4 cr.
  • Offered: Winter

Introduces the concepts and techniques of tourism management. Includes an introduction to the tourism industry, effects of tourism on society, and current developments in the field. Consideration will be given to travel and tourism as a sector of the world economy.