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: Fall
This course studies the scientific and personal aspects of leadership and supervision in the hospitality industry. By addressing the skills and knowledge needed to train and lead the activities of diverse employees, students will gain new perspectives on leadership, identify their leadership styles, and practice conflict management.
- Offered: Winter
- Prerequisites: HM 214 or instructor permission.
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.
- Offered: Contact department for information
- Prerequisites: HM 115.
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.
- Offered: Fall
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.
- Offered: Winter
- Prerequisites: HM 330 or instructor permission.
This course provides knowledge and hands-on experience in the management of events. Course discussions span corporate, association, and niche meetings and events and the roles various segments of the industry play in successful deployment. Discussions enhance the lab portion of the course, culminating all learned skill sets acquired before this course. Students will work as self-starters to execute a minimum of two student-driven, themed events that will take place outside of the scheduled class time.
Notes:Formerly HM 225 Banquets and Catering.
- Offered: On demand
- Prerequisites: Hospitality Management major and junior status, or instructor permission.
This course is designed to provide practical knowledge of the wines of the United States, European Union countries and a few other wine producing areas of the world. The course will cover the basics of viticulture, quality assessment, wine laws and labels, wine production, understanding different types of wines as well as food and wine pairing.
- Offered: Summer
- Prerequisites: Sophomore standing.
Practical, applied experience involving placement in a job situation.
- Offered: Winter
- Prerequisites: Hospitality Management major and senior status.
Designed to assist students in representing four-years of professional development as part of the HM program, this seminar-style course will culminate in developing a job search-ready graduate. This course blends discussions and project development regarding job search skills and materials, assessing job fit and compensation, continuous career development opportunities, and evaluating self and program experience. Successful completion of this course will propel students forward in the development of their career journey.
- Offered: Fall
- Prerequisites: HM 305.
This course educates students on the vital role and activities of personnel administration specific to the hospitality industry's needs, presenting a systematic approach to understanding the employee lifecycle within various sized establishments. Assessment of the integration of personnel administration as part of management and ownership roles is critical. An understanding of employment laws, training, motivation, evaluation, and ethical concerns is obtained by developing a personnel handbook.
- Offered: Fall
- Prerequisites: HM 310 or instructor permission.
This course focuses on every hospitality business's success through the dependence on maximizing revenues and minimizing costs. Concepts and analytical techniques essential to taking control of real-world accounting and finance systems include; evaluating current and past operations, effectively managing finances toward increased profits, providing hands-on coverage of computer applications, and practical decision-making.
- Offered: Winter
- Prerequisites: HM 449, or instructor permission.
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.
- Offered: Contact department for information
- Offered: Contact department.
- Prerequisites: Junior standing.
Students can gain practical experience by assisting faculty members with research projects and other activities associated with class preparation and supervision.
- Offered: Contact department
- Prerequisites: Junior standing and instructor’s permission.
Individual study of a significant topic or problem in the practice of hospitality management. Topics will require departmental approval and will pertain to the food service and hospitality industry.