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SLIS 6930: Information and Communication Measurement
3.00 Credits
University of North Texas
6930. Information and Communication Measurement. 3 hours. Criteria for development of measures suitable for information and communication. Includes measures from such physical sciences as entropy and such social sciences as impact measures. Bibliometric and scientometric empirical laws and patterns. Measurement in communication science.
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SLIS 6940: Seminar in Research and Research Methodology
1.00 - 12.00 Credits
University of North Texas
6940. Seminar in Research and Research Methodology. 1-12 hours. Advanced topics in research methodology. Research proposal development. Directed research study. May be repeated for credit as topics vary.
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SLIS 6945: Doctoral Seminar in Information Issues
1.00 Credits
University of North Texas
6945. Doctoral Seminar in Information Issues. 1 hour. Discussion of general issues and specific research efforts in information science and related fields by faculty, students and guests. Presentation of dissertation proposals and completed dissertations by students.
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SMHM 1420: Food Sanitation
1.00 Credits
University of North Texas
1420. Food Sanitation. 1 hour. An introduction to food service sanitation, providing training in the regulations and procedures necessary to prevent food poisoning and food-borne diseases in a food service environment.
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SMHM 1450: Principles of Nutrition
3.00 Credits
University of North Texas
1450 (HECO 1322). Principles of Nutrition. 3 hours. An introduction to the scientific fundamentals of human nutrition as they relate to health. Prevention of illnesses such as cancer, heart disease, osteoporosis, gastrointestinal disorders and obesity is discussed. A healthful diet and lifestyle are emphasized to enhance long-term wellness. Food and nutrition controversies are critically evaluated. Satisfies Wellness requirement of the University Core Curriculum.
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SMHM 1470: Introduction to Professional Food Preparation
3.00 Credits
University of North Texas
1470. Introduction to Professional Food Preparation. 3 hours. (2;3) A laboratory-based course designed to familiarize students with professional food preparation principles and techniques. Uniforms required. Prerequisite(s): SMHM 1420 (may be taken concurrently).
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SMHM 1500: Orientation to the Hospitality Industry
2.00 Credits
University of North Texas
1500. Orientation to the Hospitality Industry. 2 hours. A course designed to survey the hotel, restaurant, club and food service industries, including history, scope, organization and career opportunities.
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SMHM 1650: Apparel Evaluation
3.00 Credits
University of North Texas
1650 (HECO 1320). Apparel Evaluation. 3 hours. (2;2) Analysis of quality issues relative to developing and producing ready-to-wear apparel. Concepts include apparel components, silhouettes, piece good selection, sizing, and costing. Includes application of software package.
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SMHM 2090: Introduction to e-Merchandising
3.00 Credits
University of North Texas
2090. Introduction to e-Merchandising. 3 hours. Survey of electronic merchandising and its application to consumer products and services for B2B and B2C. Introduction to electronic merchandising theory, terminology, resources, industry participants, and career opportunities.
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SMHM 2280: Hospitality Industry Financial Accounting
3.00 Credits
University of North Texas
2280. Hospitality Industry Financial Accounting. 3 hours. Application of financial accounting principles to the hospitality industry : Uniform System of Accounts for restaurants, hotels, and clubs; completion of the accounting cycle for hospitality operations; transactions related to payroll, inventories, receivables, and payables for the hospitality industry. Prerequisite(s) : Open to Hospitality Management majors only.
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