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German |
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MLG 432 - Introduction to German Literature II 3 Credit Hours
Prerequisite: MLG 332 . This course is a study of major German writers from the 19th Century to the present. This course may precede MLG 431 . (By Demand)
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Greek |
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MLK 131 - Elementary Greek I 3 Credit Hours
A foundation course, emphasizing basic skills listening, writing, speaking and reading. Introduction to important grammatical principles. Emphasis is placed upon Greek of the New Testament. (FA, SP, SU By Demand)
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MLK 132 - Elementary Greek II 3 Credit Hours
Prerequisite: MLK 131 . A continuation of MLK 131 . (FA, SP, SU By Demand)
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Health Sciences |
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CHS 220 - Medical Terminology 3 Credit Hours
This course is designed to familiarize students with the basics of vocabulary used in the medical and health professions. This includes study of prefixes, suffixes, and root words of medical terms and their meaning, spelling, and pronunciation. Emphasis on building a working medical vocabulary based on body systems.
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CHS 230 - Sports Nutrition 3 Credit Hours
A study of the essentials of sports and the nutrition of the athlete. Focus on nutrition as it relates to physical performance, sports, and fitness.
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CHS 350 - Community Health: From Theory to Practice 3 Credit Hours
Offered in collaboration with practitioners from Florida Hospital, this course provides an academic foundation for expected subsequent one-year Health Coach Practicum I and II experiences with Florida Hospital. The course explores key issues concerning community health care aimed at developing practical approaches to supporting patients. Students consider obstacles to effective health care as well as strategies for enabling at-risk patients to play more active roles in promoting their health and well-being. Topics include: challenges of delivering adequate health care in communities; population medicine; specific problems posed by diabetes, obesity and cardiovascular disease; ethical dimensions of the concept of “underinsurance”; community medicine and the law; and methods of improving compliance and measuring outcomes. Conducted as a seminar, this first semester provides students with the academic foundation for the required subsequent Health Coach Practicum with Florida Hospital.
More specifically, concise presentations in class set the stage for interactive thought-provoking group discussions designed to achieve heightened conceptual and practical understanding of the issues. The process of exploring identified health care challenges/opportunities is intended to prepare students for effectively serving as health coaches in the community. Once a fundamental grasp of the core material is established, case presentations (actual de-identified patient scenarios), designed to evoke creative team-based strategies and solutions, will be utilized to prepare each student for the subsequent Health Coach practicum offered the following semester.
Students will develop a comprehensive series of bio-psycho-social insights for promoting positive health behaviors, enabling patients to move past their perceived obstacles and boosting overall adherence. During the subsequent practicum, student coaches will be assigned to either provide in-home visits or phone interactions.
Health coaches will become engaged in the processes of educating and motivating identified at risk patients to take an active and meaningful role in their health and well-being. Interdisciplinary weekly coaching
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CHSP 350 - Community Health Care Practicum I 2 Credit Hours
Prerequisite: CHS 350 This is the required practicum after completion of CHS 350 Community Health Care from Theory to Practice. Students are required to complete at least one semester of practicum, however students may enroll in up to four semesters of the practicum for course credit. This course is the first course in the sequence.
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History |
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HI 130 - African American History 3 Credit Hours
A survey of the history of African Americans. Consideration is given to the African background; the enslavement of Africans in the Caribbean and in the United States; the efforts of African descendants to achieve freedom and equality after slavery, and significant events of the twentieth century. (FA, SP)
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HI 131 - Survey of World History 3 Credit Hours
A survey of the development of the great civilizations, based on a global perspective from the ancient era to the Renaissance. (FA)
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HI 132 - World History II 3 Credit Hours
A survey of the development of the great civilizations, based on a global perspective from the Renaissance to present. (SP)
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HI 153 - Survey of Chinese History and Culture 3 Credit Hours
An introduction to Chinese culture and language as a foundation for understanding China. The changing historical experiences of the Chinese people are examined, exposing students to the diversity of backgrounds, values, and opinions in China. Chinese history and culture are also explored in relation to other countries and peoples, especially Korea and Japan. (SP)
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HI 230 - Survey of United States History 3 Credit Hours
Prerequisite: EN 131 , EN 132 , RE 260 . An overview of U.S. history from the colonial era to the present, for non-history majors. (FA)
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HI 231 - United States History to 1865 3 Credit Hours
Prerequisite: EN 131 , EN 132 , RE 260 . A study of the political, economic, and social factors in the growth of the United States from first human settlement through the Civil War.
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HI 232 - United States History Since 1865 3 Credit Hours
Prerequisite: EN 131 , EN 132 , RE 260 . An examination of the major developments in the United States since the Civil War. (SP)
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HI 233 - African-American History to 1865 3 Credit Hours
Prerequisite: EN 131 , EN 132 , RE 260 . A study of the experiences of Africans and person of African descent in the western hemisphere from the 15th Century to the Civil War. (FA)
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HI 234 - African-American History Since 1865 3 Credit Hours
Prerequisite: EN 131 , EN 132 , RE 260 . A study of the experiences of persons of African descent in the United States from the Civil War to the present. (SP)
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HI 250 - Survey of African History 3 Credit Hours
Prerequisite: EN 131 , EN 132 , RE 260 . A survey of the continent of Africa from antiquity through the 20th century. (FA)
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HI 260 - Historiography and Historical Methods 3 Credit Hours
Prerequisite: EN 131 . An introduction to the study of history, historical research methods, the theoretical perspectives used by historians, the process of historical writing and the implications of technological change. (FA)
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HI 320 - History of Women in the United States 3 Credit Hours
Prerequisite: EN 131 , EN 132 , RE 260 . This course is designed to acquaint the student with a knowledge base of the history of women in the United States and to provide discussion on gender basis. (SP) (Alternate years)
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HI 325 - History of Women in Contemporary Africa 3 Credit Hours
Prerequisite: EN 131 , EN 132 , RE 260 . The purpose of this course is to acquaint the students with a broad overview of contemporary Africa and to demonstrate women’s roles in its past and their importance in contemporary society. (SP) (Alternate years)
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HI 333 - Europe I From Mid-18th Century to 1890 3 Credit Hours
Prerequisite: EN 131 , EN 132 , RE 260 . A study of the causes, highlights and consequences of the French Revolution; the Napoleonic Era; the Industrial Revolution; and other main social, political and economic themes from 1815 to 1890 such as nationalism, colonialism, socialism and Social Darwinism. (FA)
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HI 334 - Europe II From 1890 to the Present 3 Credit Hours
Prerequisite: EN 131 , EN 132 , RE 260 . A study emphasizing the powers and general aspects of Europe from 1890 to 1914; the origin, nature and results of the First World War; the 1920’s; the Great Depression; the advent and dual aspects of Nazism and Communism; the causes, nature and results of the Second World War; Cold War Europe; and the European Unification Movement. (SP)
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HI 335 - History of West Africa 3 Credit Hours
Prerequisite: EN 131 , EN 132 , RE 260 . A general survey of the cultural and political history of the people of West Africa since 1800. (SP)(Alternate years)
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HI 336 - History of East Africa 3 Credit Hours
Prerequisite: EN 131 , EN 132 , RE 260 . A general survey of the cultural and political history of the people of East Africa since 1800.
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HI 337 - Topics in History 3 Credit Hours
Prerequisite: EN 131 , EN 132 . A course that discusses topics of a multidisciplinary nature, taken from an historical perspective. Topics vary from Credit to Credit, and include an historical analysis of key events and trends in education, science and technology, business, humanities, and the social sciences. (FA or SP) (By Demand)
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HI 338 - Recent History of the United States-1929 to Present 3 Credit Hours
Prerequisite: EN 131 , EN 132 . A study of the Great Depression and New Deal, World War II, the Cold War, the Korean and Vietnam conflicts, the reform and protest movements of the 1960’s, and contemporary events. (FA)
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HI 340 - Florida History 3 Credit Hours
Prerequisite: EN 132 , This course is designed to introduce the student to the rich historical heritage of Florida, from the indigenous peoples who inhabited the territory before the Spanish conquest to the present. (SP)
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HI 341 - Oral History 3 Credit Hours
Prerequisite: EN 132 , An examination of basic historical research methodology, historiography, critical thinking and logical, concise writing skills based on the collection of spoken memories and personal commentaries of historical significance through the use of interviews. (SP)
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HI 345 - Public History 3 Credit Hours
Prerequisite: EN 132 This survey of Public History examines the development, philosophies and work of public history. It will also expose students to the professional careers associated with public history. (FA)
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HI 349 - United States History from 1877 to 1929 3 Credit Hours
Prerequisite: EN 131 , EN 132 . This course will examine the major events in U.S. history from 1877 to 1929 with special emphasis on labor, politics, race and international relations. (SP)
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HI 350 - Grantsmanship 3 Credit Hours
Prerequisite: EN 132 An examination of the practice of grant writing, including analysis of the different kinds of grants, the market for grants, the preparation of grant proposals/applications for submission, successful management of the grant and the relationship with the funding agency.
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HI 353 - Modern Asian Studies 3 Credit Hours
Prerequisite: EN 131 , EN 132 . An examination of the major social, cultural, economic and political trends in Modern China, Korea, Japan and Southeast Asia, with an emphasis on the primary factors affecting growth and development in the modern era. (SP)
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HI 405 - Environmental History 3 Credit Hours
Prerequisite: EN 131 , EN 132 . An exploration of the interaction of humans with their environment over time. Emphasis will be placed on both the way humans have affected the environment and the way the environment has affected people and their civilizations.
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HI 420 - Contemporary African Studies 3 Credit Hours
Prerequisite: EN 131 , EN 132 . A study of selected topics emphasizing international relations. (This course is also listed in the Department of Political Science as POL 420 , Contemporary African Studies, and may be taken for Credit as a history elective.)
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HI 431 - History of Latin America and the Caribbean 3 Credit Hours
Prerequisite: EN 131 , EN 132 . This course reviews the History of Latin America and the Caribbean from the fifteenth century when Columbus landed in the Caribbean until the twentieth century. (FA)
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HI 440 - Museum Studies 3 Credit Hours
Prerequisite: EN 132 , HI 345 This course is designed as an introductory course that provides students with an overview of museums. This overview includes discussions concerning the history of museums, types of museums, museum components, museum philosophy, and contemporary issues. (SP)
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HI 480 - Historical Research 3 Credit Hours
Prerequisite: All general education requirements and core requirements for history major. The purpose of this course is to enhance the student’s understanding of historical ideas and methods and to help develop the skills necessary to conduct useful historical research. (FA)
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HI 490 - Cooperative Education Field Experience 3-12 Credit Hours
Prerequisite: EN 131 , EN 132 . Students must have a minimum cumulative grade point average of 2.00. This course offers students the opportunity to gain practical experience in various fields that employ the history degree through a supervised program of study. Offered in 3, 6, 9 and 12 Credit Hour increments. (FA, SP)
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HI 499 - Senior Seminar in History 3 Credit Hours
Prerequisite: All general education requirements and core requirement for history major. This course involves directed readings, discussion and individual student research, in which all History majors must apply the methods of historical research in order to produce an original research thesis, submitted in writing and culminating in an oral defense. Students must also pass a comprehensive exit exam, testing basic historical competencies. (SP)
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LAC 180 - Professional Seminar (History) 0 Credit Hours
The College of Liberal Arts majors are required to register for the Liberal Arts Professional Seminar of their department every semester. The college seminar meets once a month every month that the university is in session. Department seminar meetings will convene every week to provide students with the opportunity to become better acquainted with their chosen field. A letter grade is assigned for participation in the seminar, and the grade appears on every student’s transcript, even though no hour credit is earned. (FA, SP)
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LAC 280 - Professional Seminar (History) 0 Credit Hours
The College of Liberal Arts majors are required to register for the Liberal Arts Professional Seminar of their department every semester. The college seminar meets once a month every month that the university is in session. Department seminar meetings will convene every week to provide students with the opportunity to become better acquainted with their chosen field. A letter grade is assigned for participation in the seminar, and the grade appears on every student’s transcript, even though no hour credit is earned. (FA, SP)
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LAC 380 - Professional Seminar (History) 0 Credit Hours
The College of Liberal Arts majors are required to register for the Liberal Arts Professional Seminar of their department every semester. The college seminar meets once a month every month that the university is in session. Department seminar meetings will convene every week to provide students with the opportunity to become better acquainted with their chosen field. A letter grade is assigned for participation in the seminar, and the grade appears on every student’s transcript, even though no hour credit is earned. (FA, SP)
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LAC 480 - Professional Seminar (History) 0 Credit Hours
The College of Liberal Arts majors are required to register for the Liberal Arts Professional Seminar of their department every semester. The college seminar meets once a month every month that the university is in session. Department seminar meetings will convene every week to provide students with the opportunity to become better acquainted with their chosen field. A letter grade is assigned for participation in the seminar, and the grade appears on every student’s transcript, even though no hour credit is earned. (SP, FA)
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Hospitality |
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HM 110 - Introduction to the Hospitality Management 3 Credit Hours
An introduction to the various facets of the industry, including restaurants, hotels, resorts, travel, tourism and clubs. General operating procedures with an emphasis on professional management principles are reviewed. Field trips and hospitality executive guest lecturers enrich the course. (FA, SP)
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HM 190 - Internship I 1 Credit Hour
Prerequisite: HM 110 The Internship Program is designed to serve as a mechanism for undergraduates majoring in Hospitality Management to integrate classroom theory with practical knowledge gained from a carefully monitored, field-based learning experience in a professional setting (Hospitality Sectors) and to earn academic credit. (FA, SP, SU)
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HM 192 - Professional Development I 0.5 Credit Hours
Corequisite: HM 110 The Professional Development series is designed to prepare students with exposure to the competencies required for success in the hospitality industry. The focus will be on improving the “soft skills” of the undergraduate in preparation for careers in the industry. Professional development seeks to provide a technical competence through the creation of structured opportunities to develop oral and written communication and positive personal qualities. Content includes, but not limited to: Realities of the workplace, professional code of conduct, business and dining etiquette, professional attire, networking, resume writing and interview basics, field trips, student mentoring and NSMH membership mandatory. (FA,SP)
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HM 193 - Professional Development II 0.5 Credit Hours
Prerequisite: HM 110 , HM 192 Corequisite: HM 230 The Professional Development series is designed to prepare students with exposure to the competencies required for success in the hospitality industry. The focus will be on improving the “soft skills” of the undergraduate in preparation for careers in the industry. Professional development seeks to provide a technical competence through the creation of structured opportunities to develop oral and written communication and positive personal qualities. Content includes, but not limited to: Realities of the workplace, professional code of conduct, business and dining etiquette, professional attire, networking, resume writing and interview basics, field trips, student mentoring and NSMH membership mandatory. (FA,SP)
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HM 200 - Nutrition in the Hospitality Industry 3 Credit Hours
Prerequisite: HM 110 and BI 131 . The principles and effects of nutrition as they pertain to the food service industry are introduced, examined, explored and researched. The central focus is on the relationship of food intake to the physical categories, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, healthy cooking techniques, what constitutes a healthy diet, the knowledge of nutrient content, food additives, food fads, nutritional labeling, media effects, psychological and physiological effects, and nutritional needs for special groups. Food service menus will be analyzed for their nutritional significance and functionality. (FA, SP)
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HM 230 - Tourism Principles 3 Credit Hours
Prerequisite: HM 110 . This course examines the basic foundation of the travel and tourism industry. An overview of principles, practices, and philosophies which affect the economy; examination of sociopolitical/cultural costs vs. economic benefits to receiving destination. (SP)
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HM 231 - International Study Abroad 3 Credit Hours
Prerequisite: HM 110 , HM 330 & HM 230 , as applicable. These international field experiences (study tours) are available as optional course enriching laboratories for hospitality management majors or as stand-alone professional development activities for non-majors. (As needed)
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HM 240 - Front Office Management 3 Credit Hours
Prerequisite: . A comprehensive analysis of modern hotel front office management procedures with an emphasis on pragmatic decision making and guest communication practices. An introduction to the techniques and systems used to plan, schedule, forecast and analyze room inventory mix. Control of overall operations observed via night audit reports and procedures. An integrated view of operations is stressed, particularly with respect to the Housekeeping, Security, Accounting and Human Resource Departments. (FA)
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HM 242 - Housekeeping Operations 3 Credit Hours
Prerequisite: . An introductory study of modern hotel housekeeping management procedures with an emphasis on pragmatic decision making and guest communication practices. An introduction to the techniques and systems used to plan, schedule, forecast and analyze housekeeping inventory. An integrated view of operations is stressed, particularly with respect to the Front Office, Security, Accounting and Human Resource Departments. (SP)
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HM 247 - Hospitality Information Technology 3 Credit Hours
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HM 250 - Sanitation & Safety 1 Credit Hour
Prerequisite: No The causes and prevention of food borne illness/food spoilage and their direct relation to sanitation principles, laws and regulations will be dealt with in a systematic, holistic environment. The H.A.C.C.P. method will be emphasized. (FA, SP)
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HM 255 - Hospitality Purchasing and Cost Control 3 Credit Hours
Prerequisite: , An overview of the purchasing and control methods utilized to cover food and beverage operations, purchasing, receiving and storage. Emphasis is on analyzing the purchase process and ethics, the intricacies of the buyer-distributor relationship, and controlling food, beverage and labor costs. (SP)
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HM 257 - Lodging Operations Management 3 Credit Hours
Corequisite: Hospitality Information Technology Hotel managers hold challenging positions ensuring the smooth operation of each department, the attainment of budget goals, all while meeting guests’ needs and gaining market share. This course introduces the organization and operations of the hotel from the perspective of general management, and the control of overall operations using revenue management strategies.
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HM 258 - Guest Services Management 3 Credit Hours
Prerequisite: This course examines quality service management and helps to develop an appreciation for its vital importance in hospitality businesses. The content includes an evaluation of a guest service culture, communication techniques, guest complaint handling, problem solving skills and the use of TQM, Six Sigma and Benchmarking as tools for improvement. (FA)
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HM 259 - Hospitality Human Resources 3 Credit Hours
Prerequisite: . The process of recruiting, selecting, testing, training, career development and benefit administration of the human resources within the hospitality environment. Special consideration is given to traditional employee turnover patterns, changing work force demographics, stress resulting from personal service and overall maintenance of “hospitality attitude,” and current trends in hospitality education and training. (FA)
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HM 260 - Fundamentals of Food & Beverage Management 4 Credit Hours
Prerequisite: This course introduces students to the fundamental principles, skills, and techniques associated with food planning, food preparation, and nutrition that are applicable to all segments of the hospitality industry. Various staples, food products, and equipment used within the commercial food operation are explored and discussed. Hands-on learning activities involve knife skills and the preparation of a wide variety of recipes. (SP)
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HM 290 - Internship II 2 Credit Hours
Prerequisite: HM 190 Internship II is a 2-credit course. This course is a requirement for graduation and is designed to provide students with an opportunity to apply concepts and theories from their course work to practical work experiences in the hospitality industry under the direction of industry professionals. The course provides a platform for students to gain knowledge and skills necessary for entry-level management positions in the hospitality industry while working in a “real life” setting. (FA, SP, SU)
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HM 292 - Professional Development III 0.5 Credit Hours
Prerequisite: Corequisite: The Professional Development series is designed to prepare students with exposure to the competencies required for success in the hospitality industry. The focus will be on improving the “soft skills” of the undergraduate in preparation for careers in the industry. Professional development seeks to provide a technical competence through the creation of structured opportunities to develop oral and written communication and positive personal qualities. Content includes, but not limited to: Realities of the workplace, professional code of conduct, business and dining etiquette, professional attire, networking, resume writing and interview basics, field trips, student mentoring and NSMH membership mandatory. (FA,SP)
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HM 293 - Professional Development IV 0.5 Credit Hours
Prerequisite: Corequisite:
The Professional Development series is designed to prepare students with exposure to the competencies required for success in the hospitality industry. The focus will be on improving the “soft skills” of the undergraduate in preparation for careers in the industry. Professional development seeks to provide a technical competence through the creation of structured opportunities to develop oral and written communication and positive personal qualities. Content includes, but not limited to: Realities of the workplace, professional code of conduct, business and dining etiquette, professional attire, networking, resume writing and interview basics, field trips, student mentoring and NSMH membership mandatory. (FA,SP)
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HM 320 - Hospitality Managerial Accounting 3 Credit Hours
Prerequisite: , An in-depth look at the presentation, interpretation and analysis of financial reports using the uniform system of accounts for hotels and restaurants. This analysis is applied to the decision-making process in hospitality operations. (FA)
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HM 322 - Food & Beverage Leadership 3 Credit Hours
Prerequisite: HM260 This course is designed for students to demonstrate leadership skills in food and beverage, and practice standard management and leadership roles in a full-service restaurant facility. Through lecture and knowledge gained in the fundamentals of food and beverage management course, students will apply skills in managing the on-site restaurant on a rotational basis, practicing and analyzing processes and efficiencies while ensuring the delivery of the vital component of food and beverage management in preparation for leadership in the industry. (SP)
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HM 330 - Hospitality Marketing 3 Credit Hours
Prerequisite: Analysis of the development, application and evaluation of marketing conceptual structures and techniques in the hospitality industry. An in-depth look at business research, product development and outreach program practices and techniques. The course revolves around research and professional presentation of research data. (FA)
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HM 331 - Hospitality Legal Environment & Risk Mgmt 3 Credit Hours
Prerequisite: & . This course will introduce the student to the laws and regulations applicable to, and provide an understanding of the basic foundations and principles of the laws affecting the hospitality industry. The purpose of this course is to introduce the student to the laws and regulations that influence business and management decisions in the hospitality industry. It is designed to provide the student with guidelines and techniques that show them how to manage preventatively and apply a practical legal awareness to their actions. The course will focus on the Legal Fundamentals for the hospitality industry which include negligence, relationships with guests, contracts, and liability and the sale of food and alcohol. (SP)
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HM 335 - Principles of Entertainment Management 3 Credit Hours
Prerequisite: This course provides a conceptual foundation for entertainment management. Students will gain an understanding of best practices in the entertainment industry within different sub-sectors including marketing, P.R., the media, live events, artist management, arts and culture, consultancy and visitor attractions. This course will provide the foundation that students will need for the world of entertainment management such as technical standards, business management, people management, economic aspects, and legal issues.
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HM 337 - Revenue Management 3 Credit Hours
Corequisite: Lodging Operations Management, and Hospitality Managerial Accounting A detailed study of the revenue management practices in hospitality organizations, including yield and capacity management, revenue forecasting, and pricing strategies. The principles of tactical rate management, demand generation, and differentiation strategies are examined and applied to various scenarios, including a virtual simulation of a hospitality enterprise. Students will also be introduced to the concept of hospitality analytics. SP
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HM 350 - Amusement & Theme Park Management 3 Credit Hours
Prerequisite: This course provides an understanding of the nature and function of amusement and theme parks as spaces of entertainment. Using global case studies, empirical data and practical examples, this course focuses on the impacts of theme parks as global competitive actors, agents of global development and cultural symbols. The planning and development of amusement and theme parks are also addressed.
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HM 353 - Restaurant Management 3 Credit Hours
Prerequisite: & . This course gives the opportunity for students to understand the factors that lead to the operation of a successful restaurant and the reasons why many restaurants fail within the first three years. Elements of practical food service are incorporated within the course to enable the student to provide a good standard of service and an appreciation of the etiquette attached to dining out. (FA)
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HM 392 - Professional Development V 0.5 Credit Hours
Prerequisite: The Professional Development series is designed to prepare hospitality management students with exposure to the competencies required for success in the hospitality industry. The fifth course in the series includes freshmen mentorship, engagement in student leadership, refining business and professional etiquette and netiquette, maintaining professionalism and wellness, and mastering professionalism. (FA,SP)
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HM 393 - Professional Development VI 0.5 Credit Hours
Prerequisite: The Professional Development series is designed to prepare hospitality management students with exposure to the competencies required for success in the hospitality industry. The sixth course in the series includes degree progress evaluation, freshmen mentorship, balancing work and college, managing self-productivity, and the preparation of action plans for work and college life. In this course, students will master resume writing and interview skills. (FA,SP)
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HM 416 - Contemporary Global Issues & Trends 3 Credit Hours
Prerequisite: HM347, HM331 This course is designed to acquaint students with the major trends occurring in the hospitality industry and to develop analytical skills required to interpret them. Throughout the course, the students should be able to identify trends; their timing, the effects they have on organizations, the actual probability of their occurrence and impact they will have on the organization and its environment. FA
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HM 417 - Strategic Leadership & Entrepreneurship 3 Credit Hours
Prerequisite: HM320, HM360 This course requires students to use integrative skills to evaluate theories and applications regarding decision making, strategic planning and management concepts specific to hospitality and tourism industry. Students will employ such strategies to develop a business plan for a small business entity within the hospitality industry. FA
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HM 419 - Hospitality Financial & Economic Environment 3 Credit Hours
Prerequisite: HM320, HM347 Students will learn theoretical and practical principles of investigation and applications of financial and economic data for the hospitality and tourism industry. Current issues of relevance pertaining to the macro and micro economic environments and their impact on forecasting and decision-making will be discussed to highlight their importance to the industry. SP
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HM 421 - Hospitality Purchasing & Cost Control 3 Credit Hours
Prerequisite: & . Building on the knowledge gained in Accounting I and II, this course applies the disciplines required to effectively control food and beverage operations. Items covered in the course include purchasing systems and practices; managing food and beverage production; loss reduction; food and beverage pricing; and menu analysis. The use of technology to enhance control systems is explored. (SP)
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HM 430 - Event Management with Lab 4 Credit Hours
Prerequisite: , This course provides students with the necessary organizational skills to manage events and to foster a clear understanding of the elements that are included in planning, designing, executing, managing and evaluating an event. Through the exploration of key topics, case studies, and actual events, students will gain firsthand expertise, experience and insight into organizing successful and profitable events, catering-related occasions. (FA)
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HM 432 - Conference and Convention Management 3 Credit Hours
Prerequisite: ( for hospitality majors only). This course introduces the student to the field of Conference and Convention Management. The meeting, expositions, events and convents industry has expanded over the years and is predicted to expand in the future. The course covers subject areas including the identification and design of national and international convention centers, types of event and convention organizers, food and beverage arrangements, transportation and legal issues. (FA)
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HM 436 - Venue Management and Maintenance 3 Credit Hours
This course is designed to provide students with knowledge on the management, operation, and maintenance of events venues and recreational facilities. Conceptually, this course will provide students with an overview of managing and maintaining all types of events venues including arenas, amphitheaters, auditoriums/theaters, convention centers, stadiums and special event facilities. Additionally, students will acquire an awareness of managing concerts and producing events, and focus on applying the best principles in these settings. Planning, construction, equipment, and building layout are also covered.
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HM 439 - Special Events Management: Capstone 3 Credit Hours
From a royal wedding to the Super Bowl, from Daytona 500 to a family wedding; every special event requires attention to the same key areas: planning, scheduling, organization, accounting, marketing, safety, use of technology, and legal issues. This course incorporates the core areas of the curriculum as students are required to demonstrate a comprehensive understanding of the Hospitality Management curriculum combined with the Event and Entertainment Management Concentration curriculum through an integrated capstone course. Students will plan, cost, coordinate, develop, manage, execute, and evaluate a special event from the conceptual design through completion.
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HM 440 - Vacation Ownership & Resort Development 3 Credit Hours
Timeshares are now a mainstream travel product, with an increasing number or units being sold and a growing number of well recognized international brands. This course provides the vital information for understanding the key issues surrounding the subject, including financing, marketing, sales and human resource issues as well as providing the background information, such as explanation of the growth, the components to timeshare management and an overview of opportunities in timeshare management. (As Needed)
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HM 443 - Facility Engineering/Maintenance; Layout/Design 3 Credit Hours
Prerequisite: & . A study of managing the engineering and maintenance function in today’s hospitality industry including property engineering program analysis; basic principles of heat, light, power, water, and landscaping. Energy conservation programs are compared and contrasted. A focus on building management, stressing the interdependence of planning, construction, equipment, maintenance, personnel, and service to the on-premise guest or customer is reviewed. Layout studies, equipment design, and budget estimation are considered. Emphasis is given to the operation of a “Green” Hotel and the benefits of sustainable tourism”. (FA)
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HM 450 - Beverage Management 3 Credit Hours
This course, available to Hospitality Management students, offers a comprehensive overview of all segments of the beverage industry. The production, packaging, distribution, marketing, and service of the full line of beverages served in the foodservice industry. These include beer, wine, distilled spirits, coffee, tea, waters, soft drinks, dairy products, and fruit juices. Students need to be at least 21 years of age unless special arrangements are made with the instructor. (FA)
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HM 456 - Advanced Food Planning & Preparation with Lab 4 Credit Hours
Building upon the skills and knowledge acquired in Food Planning & Preparation, students will manage and operate the back-of-the house of the restaurant. Students will gain realistic planning, production, service and managerial experience. Includes organization and operations of a commercial kitchen; the development and design of menus; management of back of house personnel; service standards; guest services, and marketing. (SP)
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HM 462 - Culture & Cuisine 3 Credit Hours
This course is an overview of the various cultures, which make up American society. Cuisine as a basis for this study will give the student insight into the cultural mosaic of America. Special consideration will be given to the five pillars of American cuisine African-American, Native American, Asian- American, Latin America, and Classical European American. (Spring or as needed)
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HM 492 - Professional Development VII 1 Credit Hour
Prerequisite: The Professional Development series is designed to prepare hospitality management students with exposure to the competencies required for success in the hospitality industry. The seventh course in the series includes degree progress evaluation, freshmen mentorship, mastering self-management, mastering professional profiling, mastering mentorship, development of a mentee action plan, and mastering career readiness skills. (FA,SP)
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HM 493 - Professional Development VIII 1 Credit Hour
Prerequisite: The Professional Development series is designed to prepare hospitality management students with exposure to the competencies required for success in the hospitality industry. The eighth and final course in the series includes evaluation of the Hospitality Management degree matriculation experience, freshmen mentorship, mastering self-management and professional profiling, transition to the world of work or graduate school, and mastering professional mentorship. (FA,SP)
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HM 499 - Hospitality Capstone Course 3 Credit Hours
Prerequisite: Senior Standing. This course provides a conceptual, practical and process-oriented approach to planning and conducting research for managerial decision making in the hospitality and tourism industry. In addition to applying the knowledge gained from the various disciplines that are included within the program, this course will help students understand how conducting basic industry research can drive value in the industry.
The instructor will provide an opportunity for students to gain experience in writing purpose statements, protocols for research interviewing/questionnaire techniques, conducting literature review, basic data collection and analysis to understand that data based decisions are better than intuition-based decisions. (FA, SP)
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Humanities |
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HU 225 - Interdisciplinary Humanities 3 Credit Hours
Prerequisite: EN 131 and EN 132 This course provides a chronlogically arranged, global survey of the period from the 19th century to the present. It focuses on the key events, cultural movements, literature, music, theater, dance, sciences, philosophy, and visual arts (painting, architecture, and sculpture) that express and define the values of cultures in broad eras along this time span. It includes attention to Romanticism, Realism, Modernism, and Postmodernism from an international and cross-cultural perspective.
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HU 231 - Ancient to Medieval Humanities 3 Credit Hours
Prerequisite: and . This course provides a chronologically arranged and global survey of the period from prehistory to the 14th century. It focuses on the key events, literature, music, sciences, philosophy and visual arts (painting, architecture and sculpture) that express and define the values of cultures in broad eras along this time span. It includes attention to Egypt, India, Mesopotamia, Greece, Rome, China, Islam and the European Middle Ages. (FA, SP)
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HU 232 - Renaissance to Early Romantic Era Humanities 3 Credit Hours
Prerequisite: and . This course provides a chronologically arranged and global survey of the period from the 14th century to the late 1700s. It focuses on the key events, literature, music, sciences, philosophy and visual arts (painting, architecture and sculpture) that express and define the values of cultures in broad eras along this time span. It includes attention to Africa, Europe, the Americas and Asia during the Renaissance, Reformation and Baroque eras the Americas and Asia. (FA, SP)
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HU 233 - Romanticism to Contemporary Humanities 3 Credit Hours
Prerequisite: and . This course provides a chronologically arranged and global survey of the period from the early 19th century to the present. It focuses on the key events and human expressions in the arts, sciences and thought from an international and cross-cultural perspective. It gives particular attention to the eras of Romanticism, Realism and Modernism and Postmodernism from an international and cross-cultural perspective. (FA, SP)
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HU 350 - Concepts of the Heroic 3 Credit Hours
Prerequisite: EN 131, EN 132 This course will analyze concepts of the heroic using an interdisciplinary perspective. Examples of the heroic projected in the arts and letters of a variety of world cultures, past and present, will be analyzed in the contex of the cultures that produced them, compared across cultures, and assessed in terms of their potential to lead or mislead.
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Information Technology Management |
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ITM 100 - Computer Literacy 1 Credit Hour
Students will learn how to use a computer and information technology to locate, evaluate and use effectively the information needed to become independent life-long learners while acquiring the fundamental knowledge and basic ability to use these resources throughout their academic learning and in all future occupations. (FA, SP, SU)
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ITM 110 - Business Computer Applications 3 Credit Hours
Students are given a practical introduction to the most utilized software productivity tools by developing a working knowledge of word processing, spreadsheets, database management systems, and advanced presentation techniques. The course utilizes case projects to help students apply concepts and techniques to solve real problems. (FA, SP, SU)
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ITM 200 - Information Systems Essentials 3 Credit Hours
Prerequisite: /. An introduction to contemporary information systems and how these systems are used throughout global organizations. The focus of this course are the key components of information systems - people, software, hardware, data, and procedure, and how these components can be integrated and managed to create a competitive advantage. Through this knowledge students will gain an understanding of how information is used in organizations and how IT enables improvement in quality, speed, and agility. (FA, SP, SU)
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ITM 212 - Spreadsheet Modeling for Decision Making 3 Credit Hours
Prerequisite: . An introduction to the fundamental principles and topics of Spreadsheet Modeling. Students learn how to use Microsoft Excel to create and leverage spreadsheet models to analyze both simple and complex business problems with an emphasis on design and structure - to maximize their benefit in solving business problems. (SP)
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ITM 222 - Enterprise Systems 3 Credit Hours
Prerequisite: . This course is designed to provide students with an understanding of the theoretic and practical issues related to the application of enterprise systems within organizations. The main focus of this course is to demonstrate how enterprise systems integrate information and organizational processes across functional areas with a unified system comprised of a single database and shared reporting tools. (FA)
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ITM 232 - Human Computer Interactions 3 Credit Hours
Prerequisite: . This course provides an introduction to the field of human-computer interaction (HCI), an interdisciplinary field that integrates cognitive psychology, design, computer science and others. An examination of human performance, components of technology, methods and techniques used in design and evaluation of Information Systems is undertaken. (FA)
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ITM 302 - Business Process Management 3 Credit Hours
Prerequisite: . Students will be introduced to key concepts and approaches to business process management and improvement. The main focus of this course is both understanding and designing business processes. Students will learn how to identify, document, model, assess, and improve core business processes using process design principles. (SP)
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