HMS 102 - Introduction to Hospitality Industry - Overview of the vast scope of the industry, historical perspective, analysis of the industry as a profession, professional opportunities and future outlook.
HMS 137 - Principles of Food Science - 3 semester hours, 1 lecture, 4 hours lab per week. Basic principles and techniques of food selection. Preparation and storage, including food composition, nutrient content and role in the diet.
HMS 139 - Management in Meal Production - Three semester credit hours (one hour lecture, four hours lab per week.) Meal management in home and commercial settings with emphasis on procuring, planning, preparing and serving. Analysis of resource allocation in relation to time, energy, economics and human factors. Prerequisite: HMS 137. Fee required.
HMS 202 - Travel and Tourism - Investigation of the nature of travel and tourism, factors that impact mobility, travel/tourism related concepts and services, impact on hospitality industry.
HMS 220 - Convention and Meeting Planning - Investigation of group markets having special needs including services, lodging, foods and beverage management components. Factors influencing convention and catering promotions and sales, club management and alcoholic drink service.
HMS 221 - Club Management - Principles and practices of the general management procedures utilized in public and private clubs.
HMS 222 - Public Health and Safety Management - 2 credit hours. Concepts of public health issues, sanitation procedures and safety management in the hospitality industry; ethical responsibility of the administrator; economic aspects of providing health and safe services and work environments.
HMS 253 - Administration and Promotion of Beverages - Review of requirements for conducting a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for a profit. Additional features are responsible alcohol service; promotion methods; staffing; the latest spirits, wine and beer; operational practices; and current updates in regulations.
HMS 285 - Garde Manger - 3 semester credit hours (one hour lecture, four hours lab per week). Study of basic garde manger principles focusing on the preparation of salads, cold sauces, appetizers, sandwiches, cured meats, forcemeats and pates, basic molecular gastronomy and modern cold buffet presentation. Emphasis on color, texture and temperature in preparation and presentation. Prerequisites: HMS 137 and 139.
HMS 302 - Lodging I - Principles underlying operations in the vast hospitality industry. Concepts include residential and lodging operations, guest expectations, food, beverage and maintenance services, promotions, budget control, personnel and security.
HMS 304 - Purchasing in the Hospitality Industry - Purchasing of food and supplies for hotels, restaurants and institutional food services in the hospitality industry.
HMS 305 - Food and Beverage Cost Control in the Hospitality Industry - Study of the cost control aspects of hospitality operations to include budgeting, forecasting, financial analysis, food and labor costs, beverage control and inventory control for hotels and restaurants.
HMS 322 - Facility Planning/Management - Overview of elements of design, building systems, construction techniques and space utilization in relation to safety and efficiency of service. Site location, energy conservation, fire protection, maintenance and upkeep as factors influencing retail, dining service and lodging accommodations. Prerequisite: Junior standing.
HMS 325 - Culinary I Hot Food Preparation and Presentation - 3 semester credit hours (one hour lecture, four hours lab per week). Study of advanced cooking techniques and principles used in the hot food kitchen focusing on the use of thickening agents, stocks and sauces; meat fabrication and cookery; preparing balanced, harmonious plates with attention to presentation; advanced development of knife skills and flavor palate. Prerequisites: HMS 137 and 139.
HMS 345 - Baking, Pastries and Desserts - 3 semester credit hours (one hour lecture, four hours lab per week). Study of baking principles, product preparation and presentation of an array of yeast products, quick breads, cookie doughs, pies and tarts, cake methods, custards, frozen desserts and a variety of pastry items. Prerequisites: HMS 137 and 139.
HMS 380 - Lodging II- 3 semester hours, 1 hour lecture, 4 hours laboratory per week. Emphasis on application of principles of residential and lodging management in the work place. Classroom instruction and work site experiences in the management of guest, services, sales, financial management security, and personnel. Prerequisites: HMS 302; Junior standing or school permission.
HMS 385 - Catering and Special Functions - Principles of catering and special function operations with emphasis on business start-up, cost analysis and profitability; use of event orders for staffing, food production and set-up, food preparation and service, beverage sales and responsible alcohol service, wine appreciation, sales and service, equipment management and service styles.
HMS 390 - Destination Management in Tourism - Study of the cross-section of process necessary to promote and manage community activities such as convention and visitor's bureau, chamber of commerce, festivals, events and other venues. Prerequisite: HMS 302.
HMS 404/404L - Advanced Culinary Planning and Preparation - 3 semester hours, 1 hour lecture, 4 hours lab in community facilities. Quantity food preparation, menu planning, food cost determination, recipe standardization and efficient food service. Prerequisite: HMS 137. Must take with HMS 404L. Take concurrently with HMS 407; 407L.
HMS 405 - Food Service Organization and Management - Principles of management applied to food service systems including restaurants and institutions.
HMS 406 - Cruise Line Industry - Awareness of the cruise line industry: why, who, styles, sizes, facilities, companies and marketing.
HMS 407/407L- Customer Relations for the Hospitality Industry - Understanding customer relationships within the hospitality industries. Concepts include: guest services, building guest loyalty; proper service methods and quality service. Must take with HMS 407L. Take concurrently with HMS 404.
HMS 420 - Practicum - Three semester credit hours. Individualized instruction. Supervised on-the-job training program in the field. Fee required.
HMS 426 - Field Experience in Human Sciences - Exploration of various human sciences disciplines through foreign/domestic travel opportunities.
HMS 480 - Hospitality Administration - Utilization of principles and components of the industry in effective administration. Coordination of resources in establishing policy, supervision and management, and decision-making in the delivery of hospitality services.
HMS 485 - Management of the Diverse Hospitality Workforce - The course will explore the legal implications of operating a hospitality business with emphasis on the human resource interaction among supervisors, employees, guests and owners. Additional materials will be used to present methodologies for recruitment, selection, orientation, training, disciplining and discharging employees.