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Course Criteria
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3.00 Credits
3 hours. Exploration of the merchandisers' role in establishing new ventures with fashion and home furnishings products. Includes non-traditional merchandising formats. Prerequisite(s): SMHM 2090, 2400 or 2490, 3510, 3850, ACCT 2010 and major in merchandising, home furnishings merchandising, or e-merchandising.
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3.00 Credits
3 hours. (2;2) Study and application of visual merchandising in a virtual format. Emphasis on merchandising processes that convey product characteristics to the consumer from production through distribution. Development of web site using computer software. Prerequisite(s): SMHM 2090, 2400 or 2490, 2360 and major in merchandising, home furnishings merchandising, or e-merchandising.
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3.00 Credits
3 hours. Study of the food, beverage and labor cost control systems used in the hospitality industry. Emphasis is on the use of control systems for managerial planning, analysis and evaluation. Includes the concept and terminology of costs; departmental income and expense statements; budgets; purchasing, receiving and inventory systems. Prerequisite(s): SMHM 2280 and 2480, and junior standing.
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3.00 Credits
3 hours. (2;6) A laboratory-based course designed to provide students with an understanding of food production principles and techniques. Students apply organizational and management skills in the actual operation of a restaurant facility, the Club at Gateway Center. Uniforms required. Prerequisite(s): SMHM 1420, 1470, 2280, 2480, 2550, 4210, and junior standing. Students must apply one term/semester in advance and pass departmental screening.
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3.00 Credits
3 hours. A study of social beverages commonly used in the hospitality industry. Primary emphasis is on history, language, product identification and production and merchandising techniques for wines, beers, distilled spirits and non-alcoholic beverages. Prerequisite(s): student must be 21 years of age or older.
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3.00 Credits
3 hours. (2;2) Practical aspects of home furnishings and interior treatments; professional practices in home furnishings merchandising. Prerequisite(s): SMHM 2360, 2400, 3405, 3410 and consent of instructor.
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3.00 Credits
3 hours. Comprehensive application of financial management for the hospitality industry. Managerial finance approach to ratio analysis, risk and value, timing and value of cash flows, project valuation, capital expenditures, financial markets and income taxes. Problem solving methods applied to managerial decisions for the hospitality industry. Prerequisite(s): SMHM 2280 and 2480 and junior standing.
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1.00 - 6.00 Credits
1-6 hours. Supervised work experience in business, agencies or institutions as related to major field. Each semester hour credit requires a minimum of 50 hours of work experience. Course requirements include Internet-based assignments, educational activities and scheduled lecture times on campus. A student may not enroll in more than three additional classes during either long term/semester (fall/spring) or in more than one additional class during each summer term when completing the internship. Prerequisite(s): hospitality management - major in the School of Merchandising and Hospitality Management with advanced standing, minimum overall GPA of 2.0, active UNT computer account, and consent of instructor; merchandising - major in the School of Merchandising and Hospitality Management with senior standing, completion of required SMHM courses in core (SMHM 3450 and 4750) and area(s) of specialization with a grade of C or better, minimum overall GPA of 2.0, minimum GPA of 2.25 in major, active UNT computer account, and consent of instructor. All students must attend a pre-internship orientation the semester prior to enrolling in SMHM 4500.
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3.00 Credits
3 hours. Capstone course requiring students to apply merchandising theory, principles and practices to solve industry case studies. Emphasis on problem solving, case analysis, creative thinking, fact finding, data analysis and data interpretation. Prerequisite(s): SMHM 2090, 2400 or 2490, 3510, 3850 and major in merchandising, home furnishings merchandising, or e-merchandising, advanced standing in the major, or consent of school.
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3.00 Credits
3 hours. (2;1) In-depth analysis of the systems approach to marketing management in the hospitality industry. Students utilize computer simulations to gain an understanding of hotel operations and menu engineering principles. An overall understanding of quality management is emphasized. Prerequisite(s): SMHM 2280, 2480, 3700 and 4210, and junior standing.
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