Hospitality and Sport Management Courses

HSM
175
Hours
3
Intro 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.

HSM
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.

HSM
235
Hours
3
Introduction to the Sport Industry

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.

HSM
236
Hours
3
Creating the Fan Experience

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.

Prerequisite(s): HSM 235 minimum C
HSM
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.

HSM
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.

HSM
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.

Prerequisite(s): HSM 175 with a minimum of a D- required
HSM
303
W
Hours
3
Managing Quality in the Hospitality 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 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.

Prerequisite(s): HSM 175 with a minimum of a D- required or HSM 235
Writing
HSM
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.

Prerequisite(s): HSM 175 D- required or HSM 235 C required
HSM
315
Hours
3
Food & Culture

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 codefined 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 of those foods and cultures. This course aims to understand the rapidly expanding field of food and culture.

Prerequisite(s): HSM 175
HSM
317
Hours
3
Social Issues in Sport & Entertainment Operations

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.

Prerequisite(s): HSM 175 minimum grade D- OR HSM 235 minimum C requirement
HSM
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): HSM 175 minimum D- requirement
HSM
325
Hours
3
Lodging Operations & Management

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): HSM 175 minimum D- required
HSM
335
W
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. 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.

Prerequisite(s): HSM 235 minimum grade of C required
Writing
HSM
336
Hours
3
Collegiate Athletics

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

Prerequisite(s): HSM 235 minimum grade of C
HSM
337
Hours
3
Sport & Entertainment Facility Management

This course will identify the management functions necessary in planning and executing sport facilities. Financing, construction, risk management, food and beverage, marketing, and operations will be reviewed.

Prerequisite(s): HSM 235 minimum grade of C
HSM
338
Hours
3
Sport Marketing, Promotion, and Strategy

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): HSM 175 minimum grade D- or HSM 235 minimum grade of C
HSM
340
Hours
3
Sustainable Tourism

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 are defined and 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.

Prerequisite(s): HSM 175 minimum grade of D-
HSM
341
Hours
3
Catering Management and Quantity Foods

Catering Management and Quantity Foods is an examination of theory and techniques of professional catering and quantity food production and service.

Prerequisite(s): HSM 175 minimum grade of D- and HSM 241
HSM
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 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.

Prerequisite(s): HSM 175 minimum of D-
Writing
HSM
378
Hours
3
Food & Beverage for Hotels and Event

This course will focus on food and beverage operations for hotels and events. The course will introduce students to the food and beverage division of hotels: catering and banquets, culinary operations, restaurants/food service outlets, beverage management, and room service. This course will allow students to practice table setting and tablescapes. Food and beverage are an important part of events. In this course students will determine criteria for locating reputable vendors for events and determine the components of catering contracts.

Prerequisite(s): HSM 175 minimum grade of D-
HSM
380
Hours
3
Corporate 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.

Prerequisite(s): HSM 175 minimum grade of D- and HSM 185
HSM
385
Hours
4
Event Leadership, Programming, and Problem-Solving

Students gain knowledge, skills, and experience in planning, executing, evaluating, and problem solving with a variety of events on The University of Alabama campus. Students will work a minimum of five hours per week with the University Union to gain “hands-on” experience with event planning processes.

Prerequisite(s): HSM 175 or HSM 235
HSM
398
Hours
3
Sales in Sport & Entertainment Operations

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.

Prerequisite(s): HSM 235 minimum grade of C
HSM
400
Hours
3
International Tourism

This course examines factors such as demographic, economic, and technological changes that impact tourism around the world. Future trends, geography, and vulnerability of international tourism are discussed.

Prerequisite(s): HSM 175 minimum grade of D-
HSM
404
Hours
3
Financial Issues in Sport

This course provides an in-depth look at public and private financing options for professional, intercollegiate, interscholastic, and recreational/commercial sport.

Prerequisite(s): HSM 235 minimum grade C
HSM
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/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.

Prerequisite(s): HSM 175 minimum grade of D-
Writing
HSM
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.

Prerequisite(s): HSM 175 minimum grade of D-
HSM
422
Hours
3
Ethical and Legal Issues in Sport Management

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.

Prerequisite(s): HSM 235 minimum grade C
HSM
425
Hours
3
Risk Management in Sport & Hospitality

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): HSM 235 or HSM 175
HSM
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): HSM 235 minimum grade of C
HSM
436
Hours
3
Current Trends and Issues in Sport Management

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.

Prerequisite(s): HSM 235 minimum grade of C required
HSM
437
Hours
3
Analytics in Sport Hospitality

This course covers practical strategies to collect and analyze big data, disseminate results that will drive informed decision making, and optimize revenue in the sport hospitality industry.

Prerequisite(s): HSM 235 minimum grade of C
HSM
438
W
Hours
3
Hospitality, Sport, & Entertainment Research Methods

This course is 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.

Prerequisite(s): HSM 175 minimum D- or HSM 235 minimum of C
Writing
HSM
448
Hours
3
Bar & 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.

Prerequisite(s): HSM 175 minimum grade of D- and NHM 250 or NHM 253
HSM
450
Hours
3
Issues in Hotel & Lodging Management

Current hotel and lodging issues are discussed in this course.

Prerequisite(s): HSM 175 minimum grade of D-
HSM
465
Hours
3
Food & 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): HSM 175 minimum grade of D-
HSM
467
Hours
3
Sport Management Internship

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.

Prerequisite(s): HSM 235 minimum grade of C
HSM
468
Hours
1-4
Practicum in Hospitality Management

Students majoring in Restaurant and Hospitality Management must complete 1000 hours of work experience in a hospitality facility prior to graduation. Work positions may be paid or non-paid, hourly, or managerial. Work experience may be in restaurants, hotels, institutional food service, convention centers, theme parks, etc.

Prerequisite(s): HSM 175 minimum grade of D-
HSM
469
Hours
3
Internship Hospitality Management

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.

Prerequisite(s): HSM 175 minimum grade of D-
HSM
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): HSM 175 minimum grade of D-
HSM
474
Hours
3
Managerial Accounting in the Hospitality Industry

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): HSM 175 minimum grade of D-
HSM
478
Hours
3
Mgt Service Food Bev Operation

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

Prerequisite(s): HSM 175 minimum of D-
HSM
479
Hours
3
Hotel Sales & Event Services

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): HSM 175 minimum grade of D- and HSM 185
HSM
480
Hours
3
Event Meeting & Convention Management

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

Prerequisite(s): HSM 175 minimum grade of D- and HSM 185
HSM
481
Hours
3
Special Events, Fairs, & Festivals

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

Prerequisite(s): HSM 175 minimum grade D-
HSM
490
SP
Hours
1-6
Directed Individual Study

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

Prerequisite(s): HSM 175 minimum grade of D-
Special Topics Course
HSM
496
Hours
1
HSM Senior Capstone Seminar

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

Prerequisite(s): HSM 175 minimum grade of D-

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
102
UH
Hours
3
Honors Introduction to Human Nutrition

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.

University Honors
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
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 or NHM 102
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 or NHM 102 and CH 104 or CH 101 or CH 100.
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 or NHM 102
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 or NHM 102
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. 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.

Prerequisite(s): NHM 101 or NHM 102 and NHM 201.
Writing
NHM
345
Hours
3
Nutrition Counseling

This course focuses on developing foundational skills in nutrition counseling and incorporation of the nutrition care process into nutrition counseling.

Prerequisite(s): NHM 101 or NHM 102, NHM 201
Prerequisite(s) with concurrency: NHM 363
NHM
346
Hours
3
Nutrition Education: Theories and Practice

This course focuses on developing competency in learning-system design, with special emphasis on theory-based education models and teaching nutrition in a variety of settings.

Prerequisite(s): NHM 101 or NHM 102, NHM 201, NHM 345
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 or NHM 102, 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 or NHM 102 and NHM 372
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
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

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
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
SP
Hours
1-6
Directed Individual Study

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

Special Topics Course
NHM
491
SP, 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 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.

Prerequisite(s): NHM 365
Special Topics Course, 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.