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HST 699: Independent Study
1.00 - 3.00 Credits
Grand Valley State University
Hours, credit, topics, and time to be arranged with individual faculty members with approval of the department.
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HST 699 - Independent Study
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HTM 100: Career Readiness for the Business World
1.00 Credits
Grand Valley State University
A study of eight of the most common characteristics employers are looking for in employees, seen through the business of hospitality management. Students will explore ways to develop skills in these areas to help them transition smoothly into the work world. Offered fall and winter semesters. Prerequisite: First year students only.
Prerequisite:
Prerequisite: First year students only.
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HTM 100 - Career Readiness for the Business World
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HTM 101: Introduction to Hospitality and Tourism
3.00 Credits
Grand Valley State University
Explores the hospitality and tourism industry, including, but not limited to, lodging, food and beverage, and meeting and event planning. This course enables students to explore career options, see parts of the industry firsthand, and understand this dynamic global industry through a community-based learning perspective. Offered fall and winter semesters.
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HTM 117: Customer Satisfaction in the Hospitality Industry
1.00 Credits
Grand Valley State University
Customer service training can provide the foundation for multiple opportunities in the hospitality sector. Quite simply, businesses lose money and customers because of poor customer service. This course is designed to develop skills and techniques needed to become an engaged customer service professional. Offered every semester.
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HTM 117 - Customer Satisfaction in the Hospitality Industry
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HTM 175: International Food and Culture
3.00 Credits
Grand Valley State University
An exploration of world cultures via an examination of foods, focusing each semester on a different international cuisine. Demonstrates the ways in which intellectual, social, religious, political, economic, and geographic factors affect the development of regional cuisines. Exploration of culture and tastings of the region's food and beverages are included. Fulfills Cultures - Global Perspectives.Offered winter semester.
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HTM 175 - International Food and Culture
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HTM 180: Special Topics in Hospitality and Tourism Management
1.00 - 9.00 Credits
Grand Valley State University
Consideration of selected topics not ordinarily dealt with in other courses. Topics to be determined by faculty interest and student request. Offered on sufficient demand.
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HTM 180 - Special Topics in Hospitality and Tourism Management
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HTM 190: Field Preparation
1.00 Credits
Grand Valley State University
An orientation course preparing hospitality and tourism management majors and those who wish to minor in Hospitality and Tourism Management by means of a cooperative education program for entry into the Hospitality and Tourism Management work environment. This course must be taken prior to the student's registering for the first field experience. Offered fall and winter semesters.
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HTM 190 - Field Preparation
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HTM 201: Good Food Gone Bad: Food Safety for Everyone
3.00 Credits
Grand Valley State University
This course covers food safety best practices in food production, manufacturing, and preparation to different situational contexts, such as: agriculture, food recovery projects, and commercial and/or charitable food distribution sites. Students will be required to complete the ServSafe online Course and Certification exam. Offered fall semester.
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HTM 201 - Good Food Gone Bad: Food Safety for Everyone
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HTM 202: International Tourism
3.00 Credits
Grand Valley State University
Introduction to international tourism focusing on the socioeconomic effects of international tourism along with the inherent public-private interaction. International tourism is more than a set of industries, but rather an activity that encompasses human behavior, uses of resources (public and private), and interaction with other people, economies, and environments. Fulfills Cultures - Global Perspectives. Offered fall semester. Prerequisite: HTM 101 suggested.
Prerequisite:
Prerequisite: HTM 101 suggested.
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HTM 213: Introduction to Food and Beverage Management
3.00 Credits
Grand Valley State University
An introduction to the operation, management, and control of food and beverage organizations, with emphasis on operational efficiency, productivity, profitability, and service. Prerequisite: HTM 101 (may be taken concurrently, if junior standing).
Prerequisite:
Prerequisite: HTM 101 (may be taken concurrently, if junior standing).
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