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FCS 622: Contemporary Issues in Hosp
3.00 Credits
Marshall University
Development, issues and problems in the hospitality and tourism industry. Examine current and emerging trends and developments and their implications for the hospitality and tourism industry.
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FCS 622 - Contemporary Issues in Hosp
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FCS 623: Security and Risk Mgt
3.00 Credits
Marshall University
An advanced investigation of security and risk management within the hospitality, tourism, and foodservice industries.
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FCS 623 - Security and Risk Mgt
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FCS 625: Hospitality and Tourism Mkt
3.00 Credits
Marshall University
Examination of the multidimensional marketing functions applied to hospitality and tourism organizations.
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FCS 625 - Hospitality and Tourism Mkt
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FCS 626: Catering and Event Planning
3.00 Credits
Marshall University
Theory and application of operation and management principles in the planning, organization, and implementation of on- or off-premise special catered events.
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FCS 626 - Catering and Event Planning
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FCS 627: Food and Nutrition Management
3.00 Credits
Marshall University
Overview of administrative concepts for directing resources within a variety of food and nutrition services/programs. Use of planning, implementation, and evaluation techniques to measure organizational and personal performance.
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FCS 627 - Food and Nutrition Management
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FCS 661: Family Economics
3.00 Credits
Marshall University
Factors affecting material level of living families, expen- diture patterns, and impact of social change on resource allocation.
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FCS 661 - Family Economics
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FCS 665: Home Mgt Theory/Research
3.00 Credits
Marshall University
Analysis of home management theory and concepts as revealed through current research in the field.
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FCS 665 - Home Mgt Theory/Research
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FCS 670: Nutrition Intrvntn Dietetics
3.00 Credits
Marshall University
Integrates normal and clinical nutrition with behavioral, natural, and social sciences to enhance dietary compliance among populations at nutritional risk. Systematic approach to assessment, instruction, and evaluation. Applied research in dietetics (CR: HEC 671 and/or HEC 672, AP4 students or consent of instructor).
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FCS 670 - Nutrition Intrvntn Dietetics
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FCS 671: Internship in Hospitality
3.00 Credits
Marshall University
A work experience in hospitality and tourism organization/business for a minimum of 150 hours to a maximum of 300 hours.
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FCS 671 - Internship in Hospitality
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FCS 673: Administrative Dietetics
3.00 Credits
Marshall University
Overview of management/administrative concepts for directing resources within a variety of food and nutrition service/programs. Planning, implementation, and evaluation techniques to measure organizational performance. Applied research in dietetics (CR: HEC 671 and/or HEC 672, AP4 students or consent of instructor).
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FCS 673 - Administrative Dietetics
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