Undergraduate Catalog 2022-2023
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Hospitality Mgt/Dietetics (HMD)

HMD 150    Gourmet Foods    3 Hours

An introduction to principles and aesthetics of food preparation characteristic of American and other cuisines of the world. Preparation of food and table service for different types of meal functions are involved.

Course Fee: $75

Recent Term(s) Offered: fall 2022

HMD 151    Food Science    3 Hours (repeatable max of 3 hrs)

Introduction to the study of the basic principles of food science as they apply to food preparation. Application of principles include preparation and evaluation of food products.

Restriction(s): Enrollment is limited to students in Family Consumer Sciences (563) , Hospitality Mgt Dietetics (707) or Hospitality Mgt/Dietetics-Prep (707P)

Course Fee: $75

Recent Term(s) Offered: fall 2020; fall 2021; spring 2022; fall 2022

HMD 152    Food Service Sanitation    1 Hour

Examines the causes and prevention of foodborne illness. Identifies hazards in food service operations. The course culminates with a nationally recognized food safety and sanitation exam.

Recent Term(s) Offered: spring 2020; spring 2021; fall 2021; spring 2022; fall 2022

HMD 171    Introduction to Management in the Hospitality Industry    3 Hours

Study of the evolution of the hospitality industry. Organizational systems and management career potentials are examined. Hospitality services are viewed from both consumer and business perspectives.

Recent Term(s) Offered: spring 2020; fall 2020; spring 2021; fall 2021; spring 2022; fall 2022

HMD 201    Introduction to Dietetics    1 Hour

Introduction to dietetics including academic and professional preparation.

Recent Term(s) Offered: fall 2020; fall 2021; fall 2022

HMD 211    Human Nutrition    3 Hours

Study of nutrients essential to human life and well-being. Nutrients are studied relative to their function in metabolism, sources in food, and relationship to health. Colonnade/Statewide General Education Code K-SY

Prerequisite(s): 21 hours of Foundations and Explorations Courses, or junior status

Recent Term(s) Offered: winter 2020; spring 2020; summer 2020; fall 2020; winter 2021; spring 2021; summer 2021; fall 2021; winter 2022; spring 2022; summer 2022; fall 2022

HMD 251    Commercial Food Preparation    3 Hours (repeatable max of 3 hrs)

Study and application of commercial food preparation processes including selection, storage, presentation of food products, and the effective utilization of resources.

Prerequisite(s): (FACS 151 with a minimum grade of C or CFS 151 with a minimum grade of C or HMD 151 with a minimum grade of C) and (HMD 152 with a minimum grade of C or CFS 152 with a minimum grade of C or FACS 152 with a minimum grade of C)

Restriction(s): Enrollment is limited to students in Hospitality Mgt Dietetics (707) or Hospitality Mgt/Dietetics-Prep (707P)

Course Fee: $75

Recent Term(s) Offered: spring 2020; spring 2021; spring 2022

HMD 252    Hospitality Information Technology    3 Hours

Study of computer applications in hotel, restaurant, and tourism management, and dietetics. Specific applications: spreadsheets, word-processing, reservation systems, accounting systems, and nutritional analysis.

Restriction(s): Enrollment is limited to students in Hospitality Management (245) , Hospitality Mgt Dietetics (707) or Hospitality Mgt/Dietetics-Prep (707P)

Recent Term(s) Offered: spring 2020; fall 2020; spring 2021; fall 2021; spring 2022; fall 2022

HMD 271    Tourism Planning and Devlopment    3 Hours

Evaluation of international and domestic travel, tourism, economics, and cultural impact. Examination of tourism management, meeting planning, travel systems, food and lodging systems, and tourist attractions. Students are responsible for any field trip expenses and transportation. Colonnade/Statewide General Education Code K-LG

Recent Term(s) Offered: summer 2020; fall 2020; winter 2021; summer 2021; fall 2021; winter 2022; summer 2022; fall 2022

HMD 275    Restaurant & Retail Management    3 Hours

Identify and evaluate elements involved in successful concept creation and operation of a restaurant and retail. Field trips at student's expense.

Prerequisite(s): HMD 151

Recent Term(s) Offered: spring 2020; spring 2021; spring 2022

HMD 276    Lodging Operations    3 Hours

Study of hotel and lodging operations, including analyses of the functions of revenue-generating and support departments. Students are responsible for any field trip expenses and transportation.

Prerequisite(s): (FACS 171 with a minimum grade of C or CFS 171 with a minimum grade of C or HMD 171 with a minimum grade of C)

Recent Term(s) Offered: fall 2020; fall 2021; fall 2022

HMD 313    Practicum in Hospitality Management    3-6 Hours (repeatable max of 6 hrs)

Supervised work experience in event management and tourism. Practicum sites must be approved by the instructor. Students are required to find their own practicum site and provide their own transportation to the site. Repeatable up to a maximum of six hours.

Restriction(s): Students with a semester level of Academy Junior, Academy Senior or Freshman may not enroll.

Equivalent(s): FACS 313

Recent Term(s) Offered: summer 2020; summer 2021; summer 2022

HMD 340    Nutrition Assessment    3 Hours

Application of dietary, anthropometric and biochemical assessment methods for the determination of nutrition status. Includes utilization of the Nutrition Care Process.

Prerequisite(s): HMD 211 and BIOL 131 and (CHEM 105 or CHEM 109)

Corequisite(s): HMD 361

Recent Term(s) Offered: fall 2020; fall 2021; fall 2022

HMD 351    Human Resource Management in the Hospitality Industry    3 Hours

Study of management and human resource systems common to the hospitality industry. Case studies, role plays, and simulations are used to examine management and human resource problems unique to hotels, restaurants, and institutions.

Prerequisite(s): (FACS 251 with a minimum grade of C or CFS 251 with a minimum grade of C or HMD 251 with a minimum grade of C)

Recent Term(s) Offered: spring 2020; summer 2020; spring 2021; summer 2021; spring 2022; summer 2022

HMD 353    Menu Planning and Purchasing    3 Hours

Study of menu development, including planning and purchasing practices. Students are responsible for any field trip expenses and transportation.

Prerequisite(s): (FACS 251 with a minimum grade of C or CFS 251 with a minimum grade of C or HMD 251 with a minimum grade of C)

Recent Term(s) Offered: spring 2020; spring 2021; spring 2022

HMD 354    Cost Control in the Hospitality Industry    3 Hours

Study of the financial aspects of hospitality operations to include budgeting, forecasting, financial analysis, and managerial accounting.

Prerequisite(s): (CFS 252 with a minimum grade of C or FACS 252 with a minimum grade of C or HMD 252 with a minimum grade of C)

Recent Term(s) Offered: spring 2020; spring 2021; fall 2021; spring 2022

HMD 360    Advanced Nutrition    3 Hours

An in-depth examination of the biochemical and physiological functions of nutrients and their relationships to health and disease. The digestion, absorportion, transport, and excretion of nutrients are discussed. Includes the regulation and integration of metabloic pathways.

Prerequisite(s): HMD 211 and BIOL 131 and (CHEM 107 or CHEM 109)

Recent Term(s) Offered: spring 2020; spring 2021; spring 2022

HMD 361    Life Stage Nutrition    3 Hours

Study of nutritional requirements of individuals throughout the life cycle. Students are responsible for any field experience expenses and transportation.

Prerequisite(s): HMD 211 and BIOL 131 and (CHEM 105 or CHEM 109)

Recent Term(s) Offered: fall 2020; fall 2021; fall 2022

HMD 362    Medical Nutrition Therapy I    4 Hours

Study of the scientific principles of human nutrition in relation to health and disease. Emphasis is placed on nutritional assessment and planning of nutrition intervention strategies for specific disease conditions.

Prerequisite(s): HMD 340 and HMD 360 (may be taken concurrently)

Recent Term(s) Offered: spring 2020; spring 2021; spring 2022

HMD 364    Sports Nutrition    3 Hours

Includes determination of optimum carbohydrate, protein, fat, vitamins, minerals, and fluid intake of athletes for health and performance; evaluation of supplements and nutrition information for athletes. For those interested in working with athletes and their diets.

Prerequisite(s): (FACS 111 or HMD 111 or CFS 111 or CFSC 111C or FCS 111C or HMD 211 or HMDT 111C)

Recent Term(s) Offered: fall 2022

HMD 367    Nutrition in Aging    3 Hours

Explores the nutritional requirements of individuals throughout the aging process. Students are responsible for any field trip expenses and transportation. Note: Permission of instructor may be required may be required.

Prerequisite(s): (CFS 111C with a minimum grade of C or FACS 111 with a minimum grade of C or HMD 111 with a minimum grade of C or CFSC 111C with a minimum grade of C or HMD 211 with a minimum grade of C)

Recent Term(s) Offered: None

HMD 368    Dietary and Herbal Supplements    3 Hours

Current topics related to dietary supplements. Regulatory guidelines and issues related to production, marketing, safety, and efficacy are addressed.

Prerequisite(s): (FACS 111 with a minimum grade of C or HMD 111 with a minimum grade of C or CFS 111 with a minimum grade of C or CFSC 111C with a minimum grade of C or FCS 111C with a minimum grade of C or FACS 111C with a minimum grade of C or HMD 211 with a minimum grade of C or HMDT 111C with a minimum grade of C)

Recent Term(s) Offered: None

HMD 373    Hospitality and Tourism Marketing    3 Hours

Examines the scope and implementation of specialized marketing activities across a range of organizations in the hospitality and tourism industry.

Prerequisite(s): (CFS 271 with a minimum grade of C or FACS 271 with a minimum grade of C or HMD 271 with a minimum grade of C)

Recent Term(s) Offered: fall 2020; fall 2021; fall 2022

HMD 375    Meeting and Convention Management    3 Hours

Examines planning and management of conventions, meetings, trade shows and exhibitions. Students are responsible for any field experience expenses and transportation.

Restriction(s): Students with a semester level of Academy Junior, Academy Senior or Freshman may not enroll.

Recent Term(s) Offered: spring 2020; fall 2020; summer 2021; fall 2021; summer 2022; fall 2022

HMD 378    Legal Environment of Hospitality and Tourism    3 Hours

Study of legal aspects of hospitality and tourism operations including legal relationships with guests and other patrons, food and beverage liability, employment, negligence and contracts.

Prerequisite(s): HMD 271

Restriction(s): Students with a semester level of Academy Junior, Academy Senior, Freshman or Sophomore may not enroll.

Recent Term(s) Offered: fall 2020; fall 2021; fall 2022

HMD 410    Internship in Hospitality Management    1-3 Hours (repeatable max of 12 hrs)

Supervised work experience in hospitality management and tourism. Internship sites must be approved by the instructor. Students are required to find their own internship site and provide their own transportation to the site. Repeatable up to a maximum of twelve hours.

Restriction(s): Students with a semester level of Academy Junior, Academy Senior or Freshman may not enroll.

Recent Term(s) Offered: spring 2020; summer 2020; fall 2020; summer 2021; summer 2022

HMD 452    Quality and Service Management in the Hospitality Industry    3 Hours

In-depth investigation of management theories, leadership, and incorporating quality-service principles. Students are responsible for any field experience expenses and transportation.

Prerequisite(s): HMD 251

Recent Term(s) Offered: spring 2020; fall 2020; spring 2021; fall 2021; fall 2022

HMD 459    Senior Seminar in Hospitality Management and Dietetics    1 Hour

Course focuses on professional career development. Students are responsible for any field experience expenses and transportation.

Restriction(s): Students with a semester level of Academy Junior, Academy Senior, Freshman, Junior or Sophomore may not enroll.

Enrollment is limited to students in Hospitality Mgt Dietetics (707) or Hospitality Mgt/Dietetics-Prep (707P)

Recent Term(s) Offered: fall 2020; fall 2021; fall 2022

HMD 461    Application of Nutrition Theory and Research    3 Hours

Provides the student with evidence-based research knowledge and skills in dietetic practice.

Restriction(s): Students with a semester level of Academy Junior, Academy Senior, Freshman, Junior or Sophomore may not enroll.

Enrollment is limited to students in Hospitality Mgt Dietetics (707) or Hospitality Mgt/Dietetics-Prep (707P)

Recent Term(s) Offered: spring 2020; spring 2021; spring 2022

HMD 462    Medical Nutrition Therapy II    4 Hours

Continued study of the analysis of the scientific principles of human nutrition in relation to health and disease. Emphasis is placed on intervention strategies for specific disease conditions and disorders. Includes laws, regulations and standards related to dietetic practice.

Prerequisite(s): (FACS 362 or HMD 362)

Recent Term(s) Offered: fall 2020; fall 2021; fall 2022

HMD 464    Practicum in Dietetics    3 Hours

Supervised dietetics-related field experience. Practicum sites must be approved by the instructor. Students are responsible for field experience expenses and transportation.

Prerequisite(s): HMD 362

Restriction(s): Enrollment is limited to students in Hospitality Mgt Dietetics (707)

Recent Term(s) Offered: summer 2020; summer 2021; summer 2022

HMD 465    Community Nutrition    3 Hours

Review of community resources, delivery of nutrition education, and counseling in diverse populations. Students are responsible for any field experience expenses and transportation.

Prerequisite(s): HMD 361

Restriction(s): Students with a semester level of Academy Junior, Academy Senior, Freshman, Junior or Sophomore may not enroll.

Recent Term(s) Offered: fall 2020; fall 2021; fall 2022

HMD 470    Advanced Lodging Management    3 Hours

Study of ethical decision making, risk management, preparation and analysis of financial information, feasibility studies and trends in the lodging industry.

Prerequisite(s): (FACS 276 with a minimum grade of C or CFS 276 with a minimum grade of C or HMD 276 with a minimum grade of C)

Recent Term(s) Offered: spring 2020; spring 2021; spring 2022

HMD 471    Food Service Operations Management    3 Hours

Study and application of principles of food service operations. Students are responsible for any field trip expenses and transportation.

Prerequisite(s): HMD 251

Restriction(s): Students with a semester level of Academy Junior, Academy Senior, Freshman, Junior or Sophomore may not enroll.

Recent Term(s) Offered: fall 2020; fall 2021; fall 2022

HMD 472    Strategic Management in the Hospitality Industry    3 Hours

Identification of problems, solutions, and the implementation of effective business and corporate strategies. Students are responsible for any field experience expenses and transportation.

Prerequisite(s): HMD 373

Restriction(s): Enrollment limited to students with a semester level of Post-Baccalaureate-Degree Seek or Senior.

Recent Term(s) Offered: spring 2020; spring 2021; spring 2022

HMD 473    Beverage Management    3 Hours

Management of beverage operations, including alcoholic and non-alcoholic beverages; risk-liability management; staff training and responsible customer service; beverage pricing and cost control; and food and beverage pairings. Field trips/travel at student's expense. Note: Permission of instructor may be required and must be 21 years of age with valid ID.

Prerequisite(s): HMD 251 and HMD 275

Recent Term(s) Offered: spring 2020; fall 2021; fall 2022

HMD 475    Advanced Hospitality Event Planning    3 Hours

Identification of various elements involved in successful planning of hospitality events. Students will learn how to design, plan, and evaluate professional events. An event planning project will be required for successful completion of the course. Field trips at student's expense.

Restriction(s): Students with a semester level of Academy Junior, Academy Senior or Freshman may not enroll.

Recent Term(s) Offered: spring 2021; spring 2022

HMD 476    Global Hospitality and Cuisine    3 Hours

Exploration of regional foods, food preparation techniques, the food service industry, hospitality businesses, hospitality customs, and hospitality management practices in the country(s) being visited. Experiential explorations of food and culture. (Regions vary per term.) Colonnade/Statewide General Education Code K-IE

Prerequisite(s): 21 hours of Foundations and Explorations Courses, or junior status

Recent Term(s) Offered: None