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FM 198: Facilities Management Elective
3.00 Credits
Southeast Missouri State University
No course description available.
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FM 198 - Facilities Management Elective
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FM 398: Facilities Management Elective
3.00 Credits
Southeast Missouri State University
No course description available.
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FM 398 - Facilities Management Elective
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FM 504: Facilities Management
3.00 Credits
Southeast Missouri State University
A variety of topics will be covered related to facilities and their management, including project management, facility planning, maintenance, energy management, cost estimating, accounting, preventative maintenance, and others. (3)
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FM 504 - Facilities Management
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FM 544: Sustain Const Materials & Tech
3.00 Credits
Southeast Missouri State University
No course description available.
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FM 544 - Sustain Const Materials & Tech
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FM 554: Facilities Operation/ Supervis
3.00 Credits
Southeast Missouri State University
Facilities management topics based on core competencies of the International Facility Management Association involving management of corporate needs, health safety, security, operation and maintenance of physical facilities. Prerequisite: CM 226 or consent of instructor. (3)
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FM 554 - Facilities Operation/ Supervis
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FM 564: Sustain Facil Plan & Design
3.00 Credits
Southeast Missouri State University
No course description available.
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FM 564 - Sustain Facil Plan & Design
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FM 565: Building Energy Management
3.00 Credits
Southeast Missouri State University
No course description available.
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FM 565 - Building Energy Management
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FN 150: Intro To Hosp Mgmt
3.00 Credits
Southeast Missouri State University
An introduction to management opportunities in the hospitality industry. A realistic overview of career requirements, potentials, and constraints. (3)
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FN 150 - Intro To Hosp Mgmt
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FN 198: Food/Nutrition Elect
3.00 Credits
Southeast Missouri State University
No course description available.
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FN 198 - Food/Nutrition Elect
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FN 205: Sel & Prep Of Foods
3.00 Credits
Southeast Missouri State University
Basic principles in the culinary arts including food selection, recipe utilization, and food production in a lecture and laboratory setting. Prerequisite: FN 235. (3)
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FN 205 - Sel & Prep Of Foods
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