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Course Criteria
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6.00 Credits
This 6-credit course is part of the 15-credit co-op capstone program and must be taken in conjunction with two other courses: HM 400 Leadership Development Seminar and HM 401 Leadership Skills Assessment. Students work in an approved paid position in a hospitality industry organization within the pre-established semester parameters for at least 16 weeks as fulltime employees for a minimum of 600 hours. During the semester, the employer twice evaluates the student's job performance. In addition, students identify and accomplish on-the-job employment objectives, analyze organizational management styles, and develop an awareness of societal need in the context of civic responsibility. 6 semester hours
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3.00 Credits
Legal rights and responsibilities of managers of hotels, restaurants, and private clubs. The course consists of lectures, reading, and written assignments. Topics include the innkeeper’s responsibility for loss or injury to guest’s property, the relationship of the innkeeper and guest, and the specific laws relevant to situations in the hospitality industry. HM majors only. 3 semester hours
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3.00 Credits
This senior-level seminar explores contemporary human resource issues in the hospitality industry through research and case study analysis. Topics include labor relations and collective bargaining, compensation and benefits, performance assessment tools, social and ethical issues, and leading change in the 21st century. This seminar defines the relationship between strategic management and human resources. Contemporary issues are analyzed through a research project. This is a writing enriched course. Prerequisite: HM 204. 3 semester hours
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4.00 Credits
A food production and service management restaurant simulation where the students operate the Heintz Dining Room. Emphasis is placed on food and alcoholic beverage service, food production techniques, team building, and group dynamics. Student groups develop a total restaurant concept based on regional and international cuisines, and accomplish course objectives through rotation among management and employee assignments. Prerequisites: Sanitation Certificate, HM 107, and HM 207. 4 semester hours
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3.00 Credits
Students are introduced to the benefits of effective training within the hospitality industry in this course. Students examine and define training needs, plan a training program, implement the training itself, and evaluate the training process. Areas of exploration include the needs assessment, the task analysis, learning objectives, individual and group training methods, and the use of training tools, aids, and technology in enhancing the training program. This course also emphasizes the importance of effective delivery technique. Prerequisite: HM 204. 3 semester hours
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3.00 Credits
A systematic study of wines, spirits, and beers. Topics of study include the history, sales, service, and controls involved in beverage management. The wines of Europe and America are studied and discussed. For juniors and seniors only. 3 semester hours
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3.00 Credits
Particular topics which have special appeal to instructors and students because of their timely quality or particular qualifications may be selected. 1-3 semester hours
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3.00 Credits
Students may conduct independent research projects under the direction of a faculty member. 1-3 semester hours
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3.00 Credits
This is a course in oral communication skills for non-native speakers of English. Practice in developing strategies for academic interaction. Emphasis on structuring information for presentation, summarizing, speaking spontaneously, and making formal and informal presentations. Attention given to pronunciation, enunciation, non-verbal language, projection, and presence. Course may not be used as a humanities elective nor to satisfy the humanities distribution requirement and is considered a developmental course. 3 semester hours
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3.00 Credits
This course is in research techniques for non-native speakers of English. Focus on the development of library research methods and related writing skills, including summarizing, paraphrasing, and incorporating source quotations. Attention is given to the conventions of organization and style for several disciplines by writing short research papers which will be presented orally. Course may not be used as a humanities elective nor to satisfy the humanities distribution requirements and is considered a developmental course. 3 semester hours
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