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HM 260: Culinary Selection/Procurement
3.00 Credits
Marshall University
An overview of the purchasing function, ordering, receiving and storing purchases will be the emphasis in this hospitality course. Additionally, it will consider the purchase of produce, eggs, poultry, fish and meat, dairy products, beverages, equipment and other non-food items.
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HM 260 - Culinary Selection/Procurement
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HM 270: Managing Culinary Operations
3.00 Credits
Marshall University
This course will consider restaurant operations, the menu, cost control, and financial matters. It will explore legal issues and the restaurant staff, customer service, laws and regulations, and sanitation.
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HM 270 - Managing Culinary Operations
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HM 275: Cost Control and Revenue Mgt
3.00 Credits
Marshall University
An overview of financial management in food service. The course will explore food and beverage cost control, managing production, labor and expense cost control, analyzing financial data, and managing security and using computers in cost control.
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HM 275 - Cost Control and Revenue Mgt
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HM 280: Special Topics
1.00 - 4.00 Credits
Marshall University
No course description available.
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HM 280 - Special Topics
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HM 281: Special Topics
1.00 - 4.00 Credits
Marshall University
No course description available.
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HM 281 - Special Topics
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HM 282: Special Topics
1.00 - 4.00 Credits
Marshall University
No course description available.
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HM 282 - Special Topics
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HM 285: Legal Aspects of Hos Mgt
3.00 Credits
Marshall University
An overview of hospitality law, operations and civil rights to food service and hotel operators' liability. Considers maintaining security and legal employment, contracts, property rights, forms of hospitality business, and the court system and working with lawyers.
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HM 285 - Legal Aspects of Hos Mgt
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HM 299: Internship/Apprenticeship
3.00 - 6.00 Credits
Marshall University
No course description available.
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HM 299 - Internship/Apprenticeship
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HMN 120: Introduction to Theatre
3.00 Credits
Marshall University
This course is designed to further an understanding and appreciation of the elements of drama. Students will explore the cultural and historical perspectives of theatre through an examination of the major periods of dramatic literature, from the Greeks to modern Broadway. Students will examine the role of the actor, director, playwright, designer, technician, and audience in a theatrical production. Class consists of lecture/discussion, group activities, and video examples that supplement course content.
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HMN 120 - Introduction to Theatre
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HMN 130: World Religions
3.00 Credits
Marshall University
This course is a general study of the excerpts of world scriptures. The progression of world scriptures keeps religions together in their family groups and goes in order of historical development.
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HMN 130 - World Religions
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