Human Nutrition and Hospitality Management Courses

NHM
101
Hours
3
Intro Human Nutrition

Introduction to principles of the science of nutrition, with implications for and applications to food selection for individuals of all ages.

NHM
105
Hours
3
Personal Nutrition

Discussion and application of nutrition as it relates to personal health.

NHM
115
Hours
1
Introduction to Nutrition for Athletes

Applied sports nutrition theory and practice designed to provide physically active students with the basic knowledge of food, drink, and supplements and their effect on optimizing physical performance and health. Topics to include: balancing calorie intake with physical activity, fueling for performance and health, managing a healthy weight for sport, examining sports supplements, appropriate pre/during/post competition fueling/refueling habits, basic practical student cooking and shopping skills, and mindful eating.

Prerequisite(s): None
Prerequisite(s) with concurrency: None
NHM
195
Hours
1
Intro Dietetics Nutrition

An overview of the major of food and nutrition and professions in nutrition and dietetics. Learn medical language by exploring the structure and meaning of terms frequently utilized in health care settings. Course includes guest speakers and lectures. Instructor permission required for non-majors.

NHM
201
Hours
3
Nutrition In Life Cycle

Application of principles of basic nutrition to each stage of the life cycle. Emphasis is on the relationship of nutrition to growth, development, and health.

Prerequisite(s): NHM 101
NHM
210
Hours
3
Dynamics Weight Control

Analysis of interaction of nutrition and exercise in weight control. Techniques for measuring energy needs, estimating body composition, applying nutrition principles to weight control, and evaluating popular diet and exercise programs.

NHM
250
Hours
3
Principles of Food Preparation

Principles of Food Preparation as they relate to food quality and acceptability. Restricted to RHM majors and NHM minors.

NHM
253
Hours
3
Food Science

Introduction to the functionality of food ingredients and how the chemistry of food dictates the methods of preservation and preparation.

Prerequisite(s): NHM 101 and CH 104 or CH 101.
NHM
295
Hours
1
Intro Research Food Nutr

Basic research designs will be introduced and their applications in the broad areas of practice in dietetics will be discussed. Students will learn to use the Evidence Based Library of the Academy of Nutrition and Dietetics Web site. Student membership in the Academy of Nutrition and Dietetics is a requirement of this course.

Prerequisite(s): NHM 101
Prerequisite(s) with concurrency: NHM 201
NHM
305
Hours
3
Vegetarian Nutrition

This course will provide students with an introduction to vegetarian nutrition, including background information on general nutrition. This course will also cover a vegetarian diet's role in disease prevention, courses of plant-based nutrients, vegetarian diets throughout the life cycle, food policy and how to implement vegetarian diets into different areas of dietetic practice.

NHM
315
Hours
3
Nutrition For Performance

This course is designed to address nutrition issues related to exercise and athletic performance.

Prerequisite(s): NHM 101
NHM
320
HU
Hours
3
Food in Film

This course is genre study of the relationships between food, film, and culture. It introduces the portrayal of food and nutrition topics in film media, exploring cultural diversity and food relationships in media, the dynamic interaction of shifting food values with evolving media, and explores ethical and socio-political issues of portraying food in film.

Humanities
NHM
340
W
Hours
3
Community Nutrition

Nutrition assessment of individuals and groups; provision of nutrition services in the community. Writing proficiency is required for a passing grade in this course.

Prerequisite(s): NHM 101 and NHM 201.
Prerequisite(s) with concurrency: NHM 395 or NHM 295.
Writing
NHM
361
Hours
3
Nutritional Biochemistry

Intermediary metabolism of carbohydrates, fat, and protein with emphasis on homeostatic regulation in health and disease.

Prerequisite(s): NHM 101, and CH 105 or CH 231
NHM
362
Hours
3
Nutrition At Cell Level

Physiological and chemical basis of nutrient needs.

Prerequisite(s): NHM 361
NHM
363
Hours
3
Applied Nutrition

Principles of nutrition assessment, including interviewing and nutrition care plans. Application of principles to selected stages of the life cycle.

Prerequisite(s): NHM 201 and BSC 215 and BSC 216
NHM
365
Hours
3
Med Nutr Therapy I

Study of pathophysiology and medical nutrition therapy for specific disease conditions.

Prerequisite(s): BSC 215 and BSC 216 and NHM 361 and NHM 363
NHM
366
Hours
3
Supv Pract Med Nutr Therapy I

Supervised clinical dietetics experience applying NHM 365 coursework. This course is only for students admitted to the Coordinated Program in Dietetics.

Prerequisite(s) with concurrency: NHM 365
NHM
372
Hours
3
Intro Food Service Mgt

Course includes theories, functions, and principles of management and tools for decision making.

NHM
373
Hours
3
Purchsg Design Risk Mgt Food S

Principles, methods, and techniques used in purchasing food and equipment. Analysis of layout and design and of techniques used in evaluating work flow. Principles and techniques used in managing sanitation, safety, and security functions in food service.

Prerequisite(s): NHM 101 and NHM 372 and preq or coreq NHM 253 or NHM 250.
Prerequisite(s) with concurrency: NHM 253 or NHM 250
NHM
374
Hours
3
Quant Food Prod & Servc

Theory and techniques of quantity food production and service. Application of theory through hands-on experience.

Prerequisite(s): NHM 250 for RHM majors NHM 253 for NHM majors
NHM
390
Hours
3
Pract Food Service Mgt I

This directed individual study is designed to bridge the gap between the student's quantity foods laboratory course and the senior food service management supervised practice. Students will be placed in commercial health-care food service operations. This course is only for students admitted to the Coordinated Program in Dietetics.

Prerequisite(s): NHM 372, NHM 373 and NHM 374
NHM
395
Hours
1
Intro Research Food Nutr

Basic research designs will be introduced and their applications in the broad areas of practice in dietetics will be discussed. Students will learn to use the Evidence Based Library of the American Dietetics Association Web site. Student membership in the Academy of Nutrition and Dietetics is a requirement of this course.

Prerequisite(s): NHM 101 and NHM 201
NHM
401
Hours
3
Nutrition Health Profesn

Covers the practical application of principles of normal nutrition (including the nutritive value of foods) and introduces nutrition for persons with health problems. Primarily for students pursuing careers in health care.

NHM
441
Hours
2
Nutrition Education

Focuses on developing competency in learning-system design, with special emphasis on teaching nutrition in various settings.

Prerequisite(s): NHM 101, NHM 201, and NHM 442
NHM
442
Hours
1
Nutrition Care Process

Focuses on developing competency in nutrition counseling.

Prerequisite(s): NHM 101 and NHM 201
Prerequisite(s) with concurrency: NHM 363
NHM
454
Hours
3
Experimental & Functional Food Science

Chemical and physical properties affecting food product development. Introduction to functional foods with additional value beyond basic nutrition. Strong analytical and writing skills are necessary for synthesizing peer-reviewed literature on experimental and functional foods in order to critically address nutrition questions. Scientific writing proficiency within this discipline is required for a passing grade in this course. One lecture per week with labs embedded within lectures.

NHM
457
Hours
3
Childhood Obesity

Focuses on the physiological, genetic, environmental, and behavioral factors that predispose children and adolescents to obesity; explores the clinical and public health strategies for treatment and prevention.

NHM
464
Hours
1
Superv Pract Commun Nutr

Experiences that include nutrition assessment, counseling, and delivery of nutrition services in the community. This course is only for students admitted to the Coordinated Program in Dietetics.

NHM
465
Hours
3
Medical Nutrition Therapy II

Continuation of NHM 365. Basic principles of enteral and parenteral nutrition support, as well as advanced medical nutrition therapy for critical care.

Prerequisite(s): NHM 365
NHM
466
Hours
3
Sup Pract Med Nutr Therapy II

Supervised clinical dietetics experience applying NHM 465 coursework. This course is only for students admitted to the Coordinated Program in Dietetics.

NHM
467
Hours
3
Supervised Practice in Long-term Care

Supervised clinical dietetics experience in the long-term care setting. This course is only for students admitted to the Coordinated Program in Dietetics.

Prerequisite(s): NHM 365, NHM 366, NHM 465, and NHM 466.
NHM
468
Hours
1-5
Practicum Nutrition Food Servi

Planned professional experience working in nutrition and/or food services. Usually in a medical care environment.

NHM
475
Hours
3
Mgt Food Service Systems

Through lectures and class discussions, the theory, functions, and principles of management are applied. Emphasis is on personnel and financial management, problem solving, decision making, and systems analysis.

Prerequisite(s): NHM 372 and NHM 373 and NHM 374
NHM
476
Hours
2
Pract Food Serv Mgt II

Supervised practice in an institutional food service setting applying NHM 475 coursework. This course is only for students admitted to the Coordinated Program in Dietetics.

NHM
485
Hours
3
Sup Prac in Dic Mgmt

Conduct a research project using appropriate research methods, ethical procedures and statistical analysis to culminate in the execution of a program for a target population. Develop and implement a curriculum, adhere to budget constraints, and implement a marketing plan utilizing web based messages and social media. This course is only for students admitted to the Coordinated Program in Dietetics.

Prerequisite(s): NHM 366, NHM 390, NHM 464, and NHM 466
NHM
490
Hours
1-6
Directed Individual Study

Individual study in nutrition or food service management. Students must receive Instructor Approval for override into class.

NHM
491
W
Hours
3
Directed Professional Study

Individual professional study in management, clinical, or community dietetics. Requirement of 160 clock hours spent in assigned site. Writing proficiency within this discipline is required for a passing grade in this course.

Prerequisite(s): NHM 365
Writing
NHM
492
Hours
1
Prepare Dietetic Internship

To provide students in the DPD program who are seeking a Verification Statement with the knowledge to be successful in applying for a dietetic internship upon graduation.

NHM
499
Hours
1-6
Undergraduate Research

Under faculty supervision, the student designs an investigation; collects and analyzes data; and prepares a written report and seminar on the research project.

Restaurant, Hotel and Meetings Management Courses

RHM
105
Hours
3
Nutrition for Hospitality Man.

Lecture and discussion introducing students to nutrition principles to evaluate and modify menus and recipes, as well as respond knowledgably to customers questions and needs.

Prerequisite(s): RHM 175
RHM
175
Hours
3
Introduction to Hospitality Management

Introduction to the opportunities, theory, functions, and principles of management in the food service, meeting and events, and lodging industry. Examination of basic operational systems and problems related to the industry.

RHM
185
Hours
3
Intro Meetings Events Ind

Introduction to the structure, stakeholders and principles of management in the meetings and events industry. Examination of basic planning and production elements for meetings and events.

RHM
235
Hours
3
Introduction to Sport Hospitality Management

Introduction to the theoretical and applied foundations of sport management and explore the array of career opportunities in the sport hospitality industry.

Prerequisite(s): RHM 175
RHM
241
Hours
3
Mgt Of Food/Beverage Operation

Course focuses on how to profitably manage a food service operation in order to satisfy guests. Students learn how to give guests the highest priority as the details of food and beverage operations are planned, implemented, and evaluated.

RHM
251
Hours
3
Hospitality Employee Suprv/Mgt

Focuses on information managers need in order to recruit, select, and train employees; increase productivity; control labor costs; effectively communicate; manage conflict and change; and use time management techniques.

RHM
274
Hours
3
Basic Accounting in the Hospitality Industry

This course is an introduction to basic accounting in the hospitality industry which includes accounting and financial reporting concepts and the use of accounting information in financial and managerial decisions.

Prerequisite(s): RHM 175, MATH 110 or 112 AND Economics 110
RHM
285
Hours
3
Food Safety And Risk Management

Principles and techniques used in managing sanitation, safety, and security functions in food service and lodging operations. Outlines sanitation and risk management programs that help hospitality operations provide quality products and services, comply with regulations, and improve the bottom line.

RHM
286
Hours
1-3
Prof Develp Hospitality Manage

Provides students with new and diverse experiences to increase their understanding of the restaurant, hotel and meetings management program. Class discussions, assigned readings, lectures, tours, and presentations by RHM faculty.

RHM
290
Hours
3
Food and Beverage Trends

ServSafe Alcohol Certification course and tests are administered. Students are exposed to food and beverage trends at the Annual National Restaurant Association Show.

Prerequisite(s): RHM 175
RHM
300
Hours
3
Event Plan Wedding Coordinator

This course reviews the interdependent functions of event planning for weddings. Students will learn about the decisions, problems and concerns of planning effective wedding events. They will design, plan and execute a wedding from start to finish.

RHM
303
W
Hours
3
Mgn Quality In Hosp Industry

Designed to acquaint students with quality and leadership issues facing today’s hospitality industry. Students learn the principles of the concepts of continuous improvement, quality service, power and empowerment, communication skills, goal setting, teams, diversity, and managing organizational change. Writing proficiency is required for a passing grade for this course.

Prerequisite(s): RHM 175
Writing
RHM
313
Hours
3
Contemporary Club Management

Introduces students to the unique world of private club management. Focus on issues club managers face on a daily basis.

RHM
321
Hours
3
Tourism & Hospitality Industry

Comprehensive exploration of major concepts about tourism and analysis of the broad range of factors that influence the inter-linked industry composed of many sectors.

Prerequisite(s): RHM 175
RHM
322
Hours
3
Cruise Tourism

Exploration & evaluation of the North American Cruise Industry to incude vacation cruising, economics, life aboard for passengers and crew, analysis of marketing campaigns and internet resources.

Prerequisite(s): RHM 175
RHM
325
Hours
3
Lodging Operations & Managemnt

Systematic approach to front-office, housekeeping and maintenance procedures. Emphasis is on the fundamentals in each of these three critical areas and the understanding of the mission of each department, people in the department, how the department interacts and management of employees.

Prerequisite(s): RHM 175
RHM
332
Hours
3
Front Office Management

Introduces concepts of front-office management that affect other operating departments. Discusses techniques in managing the front office to ensure operational goals are attained.

RHM
335
Hours
3
Sport Tourism

An in-depth look at the economic and social impact of Sport Tourism on destinations and exploration of sports travel’s growth and future prospects.

Prerequisite(s): RHM 175
RHM
336
Hours
3
Collegiate Athletics

This course highlights the foundation, skills, and issues associated with collegiate sports. The history, ethics, and governance in collegiate sports, recreational programs, and wellness education is also examined.

Prerequisite(s): RHM 175
RHM
337
Hours
3
Sport Facility Management

This course will identify the management functions necessary in planning and executing sporting events in sport facilities. Financing, risk management, crowd control, food and beverage requirements, and emergency management will be reviewed.

Prerequisite(s): RHM 175 and RHM 251
RHM
338
Hours
3
Sport Marketing and Sponsorships

This course investigates the philosophies and procedures of sport marketing as a tool for both promotion and sponsorship sales. Course discussions and projects will emphasis the areas of strategic marketing, the sport consumer, market research, marketing segmentation, corporate partnerships and activations, legal considerations, and the various paid media outlets.

Prerequisite(s): RHM 235
RHM
345
Hours
3
Operations Mgt Gaming Ind

This course is designed to increase the understanding of the gaming industry through lectures and possible visits to casino operations, hotels, and restaurants located with casinos. The course discussions include history of gaming, gaming controls, gaming operations, currency reporting, casino statistics, casino tactics, marketing casinos, Alabama laws on gaming, and addictions and responsible gaming. There will be assigned readings and possible presentations by leading casino executives.

Prerequisite(s): RHM 175 or permission from the instructor.
RHM
355
Hours
3
Hospitality Industry Training

Student learns how to develop, conduct, and evaluate one-on-one and group training that will reduce turnover, improve job performance, and help the hospitality organization attain its operational goals and objectives.

RHM
356
Hours
3
Human Resources Management

Explains how to meet the requirements of various labor laws, to include the Americans with Disabilities Act (ADA), as well as other employment and workplace laws. Explores strategies for attracting a wide range of applicants, minimizing turnover, and reducing productivity losses.

Prerequisite(s): RHM 175
RHM
370
W
Hours
3
Event Marketing

Students learn how to market to the Event Target Audience; anticipate client needs; and understand the event business and its unique value position and differentiation. Writing proficiency within this discipline is required for a passing grade in this course.

Prerequisite(s): RHM 175
Writing
RHM
375
Hours
3
Managing Catering Operations

Theory and techniques of professional catering and event planning with hands-on activities involved with the planning, organizing, and implementation of special catered events. Student’s hands-on experience will include Service, Production and Management roles.

Prerequisite(s): RHM 175, NHM 250 or NHM 253
RHM
377
Hours
3
Restaurant Management & Servic

Principles and methods of producing and serving quality food in restaurants.

Prerequisite(s): RHM 175
RHM
380
Hours
3
Convention Trade Show Manageme

A comprehensive analysis of trade shows. Emphasis is on organizing, arranging, and operating trade shows and conventions. Visits to trade shows are required.

Prerequisite(s): RHM 175 and RHM 185
RHM
385
Hours
4
Event Lead. Prog, Prob Solving

Students gain knowledge, skills and experience in planning, executing, evaluating and problem solving with a variety of events on the UA campus. Students work with a minimum 10 hours per week with the University Union.

Prerequisite(s): RHM 175 and RHM 185
RHM
387
Hours
3
Hotel/Motel Security Management

Exploration of security issues, concerns and practices affecting hospitality properties. Covers the physical security of the property asset protection, guest protection, security equipment, emergency management and procedures, and OSHA requirements.

Prerequisite(s): RHM 175
RHM
420
W
Hours
3
Hospitality Marketing

Course presents basic knowledge and practices for developing strategic marketing plans for hotel/motel organizations. Includes property/product market and competition analysis; promotion and sales planning and internal and external sales and promotion techniques. Writing proficiency is required for a passing grade in this course. Juniors or Seniors ONLY.

Prerequisite(s): RHM 175
Writing
RHM
421
Hours
3
Hospitality Law

Students gain an understanding of potential legal problems and how important legal considerations can affect the hospitality industry. Legal cases related to the hospitality industry are explored.

RHM
425
Hours
3
Risk Management for Meetings & Events

A study of risk, crisis, and liability issues that may arise in the planning and management of meetings and events. Writing proficiency is required for a passing grade in this course.

Prerequisite(s): RHM 175 or RHM 185
RHM
435
Hours
3
Sports Governance

Leadership and governing practices for a variety of playing levels; from little league, collegiate sports, professional sports, and international federations will be examined.

Prerequisite(s): RHM 175 and RHM 336
RHM
436
Hours
3
Current Trends in Sports Hospitality

This course will introduce students to various current and future trends within the sports hospitality industry. Additionally, students will examine the role these trends play in the management, operation, and future of sports organizations.

Prerequisite(s): RHM 235
RHM
446
Hours
3
Hospitality Purchasing

Students learn how to purchase major commodities and nonfood supplies, ensuring price and product quality. Course explains how to deal effectively with suppliers and includes the managerial aspects of purchasing.

RHM
448
Hours
3
Bar And Beverage Management

Discussion on strategies to profitably manage the bar and beverage department of the hospitality operation. Covers control systems, hiring and training, responsible alcohol service, and essential information on a wide range of beverage products. MUST BE AGE 21 OR OLDER.

Prerequisite(s): RHM 175 and NHM 250 or NHM 253.
RHM
450
Hours
3
Issues Hotel & Lodg. Mgmt.

No description available.

Prerequisite(s): RHM 175
RHM
465
Hours
3
Food And Beverage Controls

Explores the complexities of controlling food, beverages, labor and sales income/cost control, as well as control systems, the basics of computers, and computer applications in planning and control functions.

Prerequisite(s): RHM 175
RHM
468
Hours
1
Practicum In Hospitality Mgt

Student work experience in a hospitality operation. Students are expected to work 500 hours in a hospitality operation and position.

Prerequisite(s): Permission of advisor.
RHM
469
Hours
1
Internship Hospitality Managem

A semester of work experience in an approved hospitality organization for a minimum of 600 hours. Students work full-time during the semester to gain insight into hospitality management responsibilities.

Prerequisite(s): RHM 175
RHM
470
Hours
3
Hospitality Industry Computer Systems

Explores hospitality computer technology and the management of information systems. Discussion of applications for all functional areas, including reservations, rooms, food and beverage, sales and event management and accounting.

Prerequisite(s): RHM 175
RHM
474
Hours
3
Mangr Acct Hospitality Industr

Students learn how to make effective managerial, business, and operational decisions based on a thorough understanding of financial statements; identify costs; develop realistic budgets; forecast; and plan cash flow.

Prerequisite(s): RHM 175 and AC 210 or RHM 310 or RHM 274
RHM
478
Hours
3
Mgt Service Food Bev Operation

Explores requirements in planning for and managing different types of food and beverage operations.

RHM
479
Hours
3
Convention Management & Servic

An exploration of techniques used to increase a hospitality property's convention and meeting business through marketing and service. Students learn how to address meeting planners' needs and concerns confidentially, creatively and effectively.

Prerequisite(s): RHM 175 or RHM 185
RHM
480
Hours
3
Adv Meeting & Convention Mgt

Reviews the interdependent functions of meetings and convention management. The student develops and executes a professional meeting.

Prerequisite(s): RHM 175 and RHM 185
RHM
481
Hours
3
Special Events, Fairs, and Festivals

This course will cover the history of fairs and festivals and the economic impact they offer the communities that host such events. Students will acquire hands-on experience with festival planning, set-up, and operations.

RHM
485
Hours
3
Foundations Seminar

Advanced senior seminar designed for students in the restaurant and hospitality management program.

RHM
488
Hours
3-12
Individual Seminar Projects

Individual projects designed by students to implement concepts and strategies learned in executive seminars. Project plans must be approved by RHM faculty prior to implementation.

RHM
490
Hours
1-6
Directed Individual Study

To register for RHM 490, students must receive Instructor Approval for override into class.

RHM
495
Hours
12
Capstone Senior Project

Project is designed by the student to include research, analysis, and synthesis of a particular topic related to hospitality industry operations. Project must be approved by RHM faculty prior to implementation.

Prerequisite(s): RHM 485
RHM
496
Hours
1
RHM Senior Capstone Seminar

Discussion of current issues in the hotel, restaurant, and convention industries. Must be Senior level.

Prerequisite(s): RHM 175