HOSPITALITY AND TOURISMSee Business Administration for <strong>major</strong> and concentrationrequirements.HT 100. Introduction to Hospitality & Tourism Management –3 hours. The course provides a broad overview of the hospitalityand tourism industry. Discussions will include the economics andpsychology of tourism, sustainable tourism development, the roleof politics and government in tourism, ecotourism, and the futureof the industry. We will overview various industry segments andexplore career opportunities available in the field. Fall. Spring.HT 105. Nutrition – 3 hours. This course is designed topractically address nutritional concerns throughout various lifestages. Overview of how foot choices and alcohol consumptioninfluence health and the connection between diet and disease.Students will learn the function of various nutrients, theimportance of variety and moderation, and the role of water,vitamins, minerals, and supplements. Causes of the obesitytrend, the concept of energy balance, proper weight management,and eating disorders will be examined. Societal causes of undernutrition,the benefits of consuming fresh foods produced locally,and safety of the food supply will be discussed. Prerequisite: HT100.HT 200. Sanitation Management – 3 hours. Students will studythe ServSafe Essentials textbook produced by the NationalRestaurant Association Educational Foundation and the finalexam will be the ServSafe National Food Handler’s CertificationExam. Passing the exam will result in the students’ beingawarded a National Food Managers Certificate in Food HandlersSafety. Prerequisite: HT 100.HT 210. Culinary Fundamentals – 3 hours. During this course,students will be introduced to culinary fundamentals in both aclassroom and lab setting. Proper sanitation management will bereviewed. Students will be introduced to standardizing andfactoring recipes using the Book of Yields. Culinary terms, foodcookery methods, and identification of meats, herbs, spices,sauces, etc. will be learned in the classroom. Cutlery techniquesand food cookery methods will be practiced in the lab. Studentswill be instructed on proper purchasing and inventorymanagement. Prerequisite: HT 100.HT 249/449. Special Topics – 3 hours. This course is designedto make students aware of current topics of interest and trends inthe hospitality and tourism industry. Current newspaper, journal,magazine, and web articles will be read and discussed. Studentswill form opinions on various topics and articulate those opinions.A semester-long team project will culminate in power pointpresentations by each team. Prerequisite: HT 100.HT 301. Food, Beverage, and Labor Cost Management – 3hours. This course is designed to prepare students to managefood, beverage, and labor costs in foodservice operations. Properbeverage control and dram shop liability is examined. Studentswill learn to analyze labor costs and the factors that influencelabor costs. The class will also address total qualitymanagement, feasibility studies and property management, andmenu pricing and control. Prerequisite: HT 100.HT 305. Professional Development – 1hour. The first half ofthis course is designed to prepare students for the job interviewprocess. The second half focuses on industry-specific writing,such as job descriptions, catering proposals, and employeereviews. Prerequisite: Junior or senior standing, HT 100.HT 310. Strategic Revenue Management – 3 hours. Thiscourse is designed to introduce students to strategic revenuemanagement and prepare them to develop, implement, andevaluate the strategic management process. Prerequisite: HT100.HT 315. Commercial Food Production Management – 5hours. This course is designed to allow student to applyconcepts and skills learned in prior courses by involving them in amanagement experience in a hospitality situation. Students willdivide into teams that will plan and execute dinners that are opento the public. They will identify and apply the skills necessary toplan and execute events in a commercial food hospitality setting.Each management team will be in charge of one dinner and therest of the class will be the employees. The first part of thecourse will be dedicated to reviewing applicable concepts andplanning and the second half of the course will be dedicated toevent execution. Prerequisite: HT 100.HT 410. Capstone / Case Studies – 3 hours. This course isdesigned to make students aware of current topics of interest andtrends in the hospitality and tourism industry. Current newspaper,journal, magazine, and web articles will be read and discussed.Students will form opinions on various topics and articulate thoseopinions. Fictional cases will be presented and students willresear4ch the key issues involved in the cases and writeresearch-supported cases analyses. A semester-long teamproject will culminate in power point presentations by each team.HUMAN SERVICES AGENCYMANAGEMENT MAJORMajor requirements: HM 105, HM 221, HM 308, HM 320/420,HM 325, HM 364, HM 401, HM 420, HM 430, HM 432, HM 485,HM 140/240/340/440 (repeated for a minimum of 4 hours anda maximum of 8 hours,) and BA 232. (Total 44 hours)Minor requirements: HM 105, HM 221, HM 240, HM 340, HM320, HM 325, HM 364, HM 432. (Total 18 hours)Major assessment: HSAM <strong>major</strong>s submit a comprehensive<strong>major</strong> program project both in hard copy and on disk. Theproject is to be completed in conjunction with HM 364(Program Development.) Seniors must also complete acomprehensive assessment examination.Also available is the nationally recognized AMERICANHUMANICS program which qualifies the student admitted toand completing it to become a certified AMERICANHUMANICS graduate granting additional training andqualities in the nonprofit, public, private, institutional andbusiness setting. Students are expected to attend non-creditactivities and seminars sponsored by the AMERICANHUMANICS STUDENT ASSOCIATION. A lab fee is requiredeach semester. Interested students should contact HSAMfaculty or the Division Dean for application forms andprocedures related to AMERICAN HUMANICS.HM 100. Personal Growth and Interpersonal Relations - 3hours. Course focuses on understanding and improvingcommunications and listening skills and interpersonalrelationships with others. Identification of values and goals toimprove self-concept. Fall. Spring.42
HM 105. Introduction to Human Services - 3 hours. Thepurpose of this course is to provide students with an introductionto human services and the social work profession. An overview ofsocial service work will include discussion of the following areas:health care, children and family services, substance abuse,schools, mental health, the elderly, developmental disabilities,criminal justice, and the workplace. Fall. Spring.HM 140/240/340/440. Humanics - 1 hour. The Humanics classinvolves the study and experience of the co-curricular program atMVC. The class works as a non-profit organization to identifyneeds and responses as an organization. Students are expectedto attend regular meetings and work on projects the studentassociation agrees to do. ($20.00 dues) Fall. Spring.HM 221. Leadership and Group Dynamics - 3 hours. We willexamine the ways in which the principles of group dynamics canbe used to understand leadership. We will look at the interactionamong group structure, leadership and decision making as theyrelate to performance. Class discussions will emphasize criticalthinking and personal involvement in the group process. Fall.Summer.HM 300. Camp Administration - 3 hours. The organization,staffing, training, financing, and program of a summer camp.SpringHM 308. Volunteer Movement - 3 hours. This course isintended to prepare students to assume roles as volunteerprogram leaders and managers, or to improve their skills inexisting roles with volunteer organizations and agencies. Thefundamental design of the course is based on learning throughcritical thought in and about leadership and management roleswith volunteers. Fall.HM 320/420. AHMI - American Humanics ManagementInstitute - 1 hour. National course offering for junior/seniors inthe Humanics program across the nation. Topics are presentedby national youth agency and corporate leadership with studentinteraction. Can be repeated for a maximum of 2 hours.Registration and transportation fees are required. Prerequisite:Permission of instructor. January.HM 325. Legal Aspects of Human Service AgencyManagement – 3 hours. Examines law and its applications inthe management of nonprofit organizations. Prerequisites: HM105, HM 221. Spring.HM 149/249/349/449. Special Topics - 1 hour. Study of uniquesituations, conditions and circumstances that occur in agencywork. American Humanics Co-curricular involvement. On cycle.HM 350. Advanced Camp Administration - 3 hours. Acontinuation of HM 300. The organization, staffing, training,financing, and program of a summer camp. Students inAdvanced Camp Administration will have more leadership dutiesthan those in HM 300. Prerequisites: HM 105, HM/RA 221, HM300. Spring.HM 364. Program Development - 3 hours. This course isdesigned to facilitate understanding and application of therecreation program process for leisure delivery systems includingan introduction to activity plans, program design, delivery andevaluation. Prerequisites: HM 105, HM/RA 221. Spring.HM 401. Internship - 12 hours. The student spends 600 hourslearning about management practice in a youth/human serviceagency under the direction of a professional. Students seekingnational certification must intern with a not-for-profit organization.Prerequisite: Senior. Permission of instructor, division dean, andChief Academic Officer. Fall. Spring. Summer by specialarrangement only.HM 420. Fundraising and Resource Development – 3 hours.Theory and practice of philanthropy, resource acquisition methodsthrough ethical fundraising and earned income approaches fornonprofit organizations. Spring.HM 432. Administration of Human Services and SportManagement – 3 hours. Principles and techniques of managingan agency. Approaches to planning, organization, directing,controlling, staff selection and development, and the budgetingand financial administration process in an organization. Fall.Prerequisites: HM 105, HM221 or PE 100. Fall.HM 376/476. Independent Study - 1-3 hours. Reading orresearch at a greater depth than in a normal class. Permission ofthe instructor, division dean and Chief Academic Officer.HM 485. Senior Seminar - 3 hours. For graduating seniors toreflect on their accomplishments and to plan ahead in asupportive group setting. Prerequisites: HM 105, HM/RA 221,Senior. Fall.HUMANITIESHU 125. Humanities I - 3 hours. A survey of the arts in Westerncivilization in ancient world through the Renaissance. Focus willbe on music, art, architecture, and literature; including somediscussion of social conditions and philosophy. Fall.HU 126. Humanities II - 3 hours. A survey of the arts inWestern civilization 1600 to the present day. Focus will be onmusic, art, architecture, and literature; including some discussionof social conditions and philosophy. Spring.INTERDISCIPLINARYSTUDIES MAJORMajor requirements: Students must complete 15 credit hoursin three component areas. At least 9 hours of work in eacharea must be upper-division credits and no more than sixcredits in any area of readings, applied skills (physicalactivities, band, choir, student organizations, etc.), methods,technique, or problem courses. Special Topics coursescannot be used as part of the Interdisciplinary Studies Major.Component areas are: Arts (AR, MU, TH), Humanities (EN,SN, HU, MC, RE, SP), Education (ED), Physical Education(EX, PE, AL), Social Sciences (AD, CJ, EC, GE, HS, PS, PY,SC), Business (AC, BA, EC), Human Services (HM, RA), Math(MA), Computer Information Systems (CS), Science (BI, CH,PH) and Military Science (MS). (Total 45 hours)Major assessment: Seniors are required to take theAssessment Resource Center’s CBASE exam as well ascomplete a portfolio to show <strong>major</strong> work from the threecomponent areas.43