Human Nutrition and Hospitality Management Courses
Introduction to principles of the science of nutrition, with implications for and applications to food selection for individuals of all ages.
Introduction to Human Nutrition, as an introduction to principles of the science of nutrition, with implications for and applications to food selection for individuals of all ages. Additional emphasis in the honors section is made to develop critical thinking skills in the application of the principles of nutrition and its role in improving human health.
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.
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.
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.
Principles of Food Preparation as they relate to food quality and acceptability. Restricted to RHM majors and NHM minors.
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.
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.
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.
Nutrition assessment of individuals and groups; provision of nutrition services in the community. Writing proficiency is required for a passing grade in this course. A student who does not write with the skill normally required of an upper-division student will not earn a passing grade, no matter how well the student performs in other areas of the course.
Course includes theories, functions, and principles of management and tools for decision making.
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.
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.
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.
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.
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.
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.
Supervised clinical dietetics experience applying NHM 465 coursework. This course is only for students admitted to the Coordinated Program in Dietetics.
Planned professional experience working in nutrition and/or food services. Usually in a medical care environment.
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.
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.
Individual study in nutrition or food service management. Students must receive Instructor Approval for override into class.
Individual professional study in management, clinical, or community dietetics. Requirement of 160 clock hours spent in assigned site. Writing proficiency is required for a passing grade in this course. A student who does not write with the skill normally required of an upper-division student will not earn a passing grade, no matter how well the student performs in other areas of the course.
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.
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
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.
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.
This course is designed to provide students with a broad view of the various components of tourism, their functions, and the relationship of tourism in hospitality management. The social, cultural, and psychological aspects of travel and tourism will be examined. The basic services necessary for successful travel and tourism will be examined and discussed.
Introduction to the theoretical and applied foundations of sport management including the range of career opportunities and significance of skilled management within the sport industry.
Examine variables that impact a fan experience and review customer service practices that are necessary to maximize the success of a sporting event. Evaluating the experience and measuring fan satisfaction will be explored.
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.
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.
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.
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.
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.
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 in this course. A student who does not write with the skill normally required of an upper-division student will not earn a passing grade, no matter how well the student performs in other areas of the course.
Humans eat meals, and we have developed culturally significant ways of using these foods in cooking and other cultural practices. These food habits become defined and codified within a culture. Each of ethnic, religious, and regional groups has traditional food habits that differ- slightly or significantly and effective food service requires an understanding those food and culture. This course aims to understand the rapidly expanding field of food and culture.
The course examines the intersections between the sport industry and social and societal occurrences. Several implications discussed will include class, race, gender, and politics. Topics will change from semester to semester given the every-changing nature of our society.
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.
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.
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. This is a writing course. Writing proficiency is required for a passing grade in this course. A student who does not write with the skill normally required of an upper-division student will not earn a passing grade, no matter how well the student performs in other areas of the course.
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.
This course will identify the management functions necessary in planning and executing sporting and entertainment events in sport/entertainment facilities. Financing, risk management, crowd control, food and beverage requirements, and emergency management will be reviewed.
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.
This course is designed to provide an understanding of the concept of sustainable tourism development. The characteristics of environmentally, economically, and socio-culturally sustainable tourism and assess the possibilities and limitations for its implementation within a variety of destinations and product settings are discussed. Theory, practice, history, terminology and issues in sustainable tourism planning and management are examined in the context of sustainable livelihoods.
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.
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 is required for a passing grade in this course. A student who does not write with the skill normally required of an upper-division student will not earn a passing grade, no matter how well the student performs in other areas of the course.
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.
Principles and methods of producing and serving quality food in restaurants, hotel venues and events.
A comprehensive analysis of corporate events. Emphasis is on organizing, arranging, and operating corporate events and conventions. Corporate events include trade shows, product launches, training and development, incentive travel, and consumer shows.
The course provides a basis for the principles and implications of sales and revenue generation in the sport and entertainment industry. Key areas including sales’ role within a sport organization, pricing, consumer needs, consultant-based selling, prospecting, customer retention, and sponsorship sales.
This course examines factors such as demographics, economic and technological changes that impact tourism around the world. Future trends, geography and vulnerability of international tourism are discussed.
This course is designed to provide students with an examination of financial analysis and budgeting techniques essential for tracking an organization's revenues and expenses.
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. A student who does not write with the skill normally required of an upper-division student will not earn a passing grade, no matter how well the student performs in other areas of the course. Juniors or Seniors ONLY.
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.
This course covers the ethical standards of the sport industry and the issues of sport law. As the field of sport management has grown, so has the prevalence of lawsuits. The sport professional’s role is discussed.
This course will introduce students to various current and future trends within the sport and entertainment hospitality industry. Additionally, students will examine the role these trends play in the management, operation, and future of sporting and entertainment events.
An in-depth exploration of the importance of hospitality, sport, and entertainment industry research, the research process, and how research is used in the hospitality, sport, and entertainment industries. This is a writing course. Writing proficiency is required for a passing grade in this course. A student who does not write with the skill normally required of an upper-division student will not earn a passing grade, no matter how well the student performs in other areas of the course.
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.
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.
Work industry experience in a pre-approved position in the sport-industry. This work experience will advance students’ expertise and allow them to gain insight within a sport organization. Instructor permission required.
Student work experience in a hospitality operation. Students are expected to work 500 hours in a hospitality operation and position.
Work industry experience in a pre-approved position in the hospitality industry. This work experience will advance students’ expertise and allow them to gain insight within a hospitality business. Instructor permission required.
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.
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.
Explores requirements in planning for and managing different types of food and beverage operations.
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.
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.
To register for RHM 490, students must receive Instructor Approval for override into class.