HUMAN NUTRITION AND HOSPITALITY MANAGEMENT (NHM)

Office: 206 Doster Hall

NHM 101 Introduction to Human Nutrition. Three hours.

Introduction to principles of the science of nutrition, with implications for and applications to food selection for individuals of all ages.

NHM 105 Personal Nutrition. Three hours.

Discussion and application of nutrition as it relates to personal health.

NHM 175 Introduction to Hotel, Restaurant, and Hospitality Management. Three hours.

Introduction to the theory, functions, and principles of management in the restaurant, food service, and lodging industry. Examination of basic operational systems and problems related to the industry.

NHM 195 Introduction to Dietetics and Nutrition. One hour.

An overview of the professions in nutrition and dietetics. Course includes guest speakers and lectures. Offered in the fall semester.

NHM 201 Nutrition in the Life Cycle. Three hours.

Prerequisite: NHM 101.

Corequisite: BSC 215:216 or permission of the instructor.

Application of principles of basic nutrition to each stage of the life cycle. Emphasis is on the relationship of nutrition to growth, development, and health.

NHM 210 Dynamics of Weight Control. Three hours.

Analysis of interaction of nutrition and exercise in weight control. Techniques for measuring energy needs, estimating body composition, applying nutrition principles to weight control, and evaluating popular diet and exercise programs.

NHM 253 Food Science. Three hours.

Relation of food composition and structure to food preparation. One lecture, two laboratories.

NHM 285 Environmental Services. Two hours.

Principles and techniques used in managing sanitation, safety, security, maintenance, and engineering functions in food-service and lodging establishments.

NHM 302 Nutrition for Restaurant Managers. Three hours.

The course is designed to address issues concerning marketing of healthy menus. Its content focuses on nutrition as it relates to chronic disease; nutrient analysis of menus and recipes; and consumer interest in nutrition.

NHM 315 Nutrition for Performance. Three hours.

Prerequisite: NHM 101 or permission of the instructor.

This course is designed to address nutrition issues related to exercise and athletic performance.

NHM 325 Lodging Operations and Management. Four hours.

Prerequisites: NHM 175 and NHM 285.

Systematic approach to front-office and housekeeping management procedures. Emphasis is on reservations, billing and collection, housekeeping, and maintenance operations. Laboratory at off-campus locations; students must provide their own transportation.

NHM 361 Nutritional Biochemistry. Three hours.

Prerequisites: NHM 101, CH 104, and CH 105.

Intermediary metabolism of carbohydrates, fat, and protein with emphasis on homeostatic regulation in health and disease.

NHM 362 Nutrition at the Cellular Level. Three hours.

Prerequisites or corequisites: NHM 101, NHM 201, NHM 253, CH 104, CH 105, BSC 215:216, and CH 361.

Physiological and chemical bases of nutrient needs. Offered in the spring semester.

NHM 363 Applied Nutrition. Three hours.

Prerequisites: NHM 101 and NHM 201.

Corequisite: BSC 215:216.

Principles of nutrition assessment, including interviewing and nutrition care plans. Application of principles to selected stages of the life cycle. Offered in the fall semester.

NHM 365 Nutrition in Medical Science I. Three hours.

Prerequisites or corequisites: NHM 362, BSC 215:216, NHM 363, and CH 361; or permission of department head.

Study of principles for modifying normal nutrition requirements; includes an integrated series of lectures, observations, and clinical experiences in health care facilities. Offered in the spring semester.

NHM 366 Supervised Practice in Clinical Nutrition I. Two hours.

Prerequisite: Admission to the Coordinated Program in Dietetics.

Corequisite: NHM 365.

Supervised clinical dietetics experience applying NHM 365 coursework.

NHM 372 Introduction to Food Systems Management. Three hours.

Course includes theories, functions, and principles of management and tools for decision making. Offered in the fall semester.

NHM 373 Purchasing and Design in Food-Service Systems. Three hours.

Principles, methods, and techniques used in purchasing food and equipment. Analysis of layout and design and of techniques used in evaluating work flow.

NHM 374 Quantity Food Production and Service. Four hours.

Prerequisite: NHM 253.

Theory and techniques of quantity food production and service. Application of theory through management of a student-operated cafeteria.

NHM 376 Spreadsheet Applications in Hospitality Management. Three hours.

Prerequisites: NHM 175, AC 201, and NHM 468.

A hands-on introduction to the use of computer spreadsheets in the hospitality industry. Using knowledge gained through field experiences, students develop spreadsheets to meet the financial and operational management needs of a specific hotel or restaurant.

NHM 377 Restaurant Management and Service. Three hours.

Prerequisite: NHM 374.

Principles and methods of producing and serving quality food in restaurants. Application of methods through management of a student-operated restaurant. Writing proficiency is required for a passing grade in this course. Offered in the fall semester.

NHM 380 Convention and Trade Show Management. Three hours.

Prerequisite: NHM 175.

A comprehensive analysis of trade shows. Emphasis is on organizing, arranging, and operating trade shows and conventions. Visits to trade shows are required. Writing proficiency is required for a passing grade in this course.

NHM 390 Supervised Practice in Food-Service Management I. Three hours.

Prerequisites: NHM 372, NHM 373, and NHM 374; or permission of department head.

NHM 401 Nutrition for Health Professionals. Three hours.

Prerequisite: Eight hours of biological sciences.

Covers the practical application of principles of normal nutrition (including the nutritive value of foods) and introduces nutrition for persons with health problems. Primarily for students pursuing careers in health care.

NHM 420 Advanced Hotel Management. Three hours.

Prerequisite: NHM 325.

Presents basic knowledge and practices for developing strategic marketing plans for hotel/motel organizations. Includes property/product market and competition analysis; promotion and sales planning; and internal and external sales and promotion techniques. Writing proficiency is required for a passing grade in this course.

NHM 421 Hotel, Restaurant, and Convention Law. Three hours.

Prerequisite: NHM 175.

Legal aspects of hotel, restaurant, and convention management. Exploration of legal principles and precedents.

NHM 432 Nutrition Counseling and Education. Three hours.

Prerequisites: NHM 101 and NHM 201.

Focuses on counseling skills and selected counseling theories as they apply to nutrition counseling. Incorporates principles of education in teaching nutrition to various populations.

NHM 454 Experimental Food Science. Three hours.

Prerequisites: NHM 101, NHM 253, and CH 105; or permission of department head.

Corequisite: BER 345.

Chemical and physical factors affecting food preparation; experimental methods applied to food preparation problems. Writing proficiency is required for a passing grade in this course. Offered in the fall semester. One lecture, two laboratories.

NHM 463 Community Nutrition. Three hours.

Prerequisites: NHM 201 and NHM 363.

Nutrition assessment of individuals and groups; provision of nutrition services in the community. Writing proficiency is required for a passing grade in this course. Offered in the fall semester.

NHM 464 Supervised Practice in Community Nutrition. One hour.

Corequisites: NHM 463 and admission to the Coordinated Program in Dietetics.

Experiences that include nutrition assessment and counseling and delivery of nutrition services in the community. Offered in the fall semester.

NHM 465 Nutrition in Medical Science II. Three hours.

Prerequisite: NHM 365.

Continuation of NHM 365. Lectures, independent study, and discussions that involve responsibility in the total nutritional care of the patient. Offered in the fall semester.

NHM 466 Supervised Practice in Clinical Nutrition II. Three hours.

Corequisites: NHM 465 and admission to the Coordinated Program in Dietetics.

Supervised clinical dietetics experience applying NHM 465 coursework.

NHM 468 Practicum in Hospitality Management. One to five hours.

Prerequisite: Permission of adviser.

A 1,000-hour work experience in various aspects of the hospitality industry. Requirements of the practicum vary based on students' required elective options. The practicum must be completed prior to graduation.

NHM 474 Service Systems, Planning, and Control. Three hours.

Prerequisite: Accounting.

Analysis of the interaction of service-systems components, personnel and financial management theories, and principles used in the hospitality industry.

NHM 475 Management of Food-Service Systems. Three hours.

Prerequisites: NHM 372, NHM 373, and NHM 374.

Through lectures and class discussions, the theory, functions, and principles of management are applied. Emphasis is on personnel and financial management, problem solving, decision making, and systems analysis. Offered in the fall semester.

NHM 476 Supervised Practice in Food-Service Systems Management II. Two hours.

Corequisites: NHM 475 and admission to the Coordinated Program in Dietetics.

Supervised practice in a hospital dietary department applying NHM 475 coursework.

NHM 478 Advanced Restaurant and Hospitality Management. Three hours.

Prerequisite: NHM 377.

Current restaurant and hospitality industry trends and problems are examined in seminar/lecture setting. Emphasis is on beverage control and innovative hospitality management practices.

NHM 480 Advanced Meeting and Convention Management. Three hours.

Prerequisites: NHM 380 and NHM 374.

Reviews the interdependent functions of meetings and convention management. The student develops and executes a professional meeting.

NHM 490 Directed Individual Study. One to six hours.

Prerequisites: NHM 372, NHM 373, NHM 374, NHM 363, NHM 365, and NHM 362; or permission of the department head.

Individual study in management, clinical dietetics, or community dietetics. The student is required to spend 120 clock hours at the assigned site.

NHM 495 Seminar in Dietetics and Nutrition. Two hours.

Discussion of current topics and research in the areas of nutrition and institution management and the related professional organizations. Offered in the spring semester.

NHM 496 Hotel and Restaurant and Convention Management Seminar. One hour.

Prerequisites: Senior standing and declared major in restaurant and hospitality management.

Discussion of current issues in the hotel, restaurant, and convention industries.

NHM 499 Undergraduate Research. Three hours.

Under faculty supervision, the student designs an investigation; collects and analyzes data; and prepares a written report and seminar on the research project.