Courses numbered 4900-4910 are open to advanced undergraduate students who are capable of developing a problem independently. A project is chosen by the student and instructor, and developed through conferences and approved activities under the direction of the instructor, who may require a term paper. Not open to graduate students, these courses are scheduled only when other required courses are unavailable. Prerequisite: consent of instructor and approval of the dean.
1420. Food Sanitation. 1 hour. An introduction to food service sanitation, providing training in the regulations and procedures necessary to prevent food poisoning and food-borne diseases in a food service environment.
1450. Principles of Nutrition. 3 hours. An introduction to the scientific fundamentals of human nutrition as they relate to health. Prevention of illnesses such as cancer, heart disease, osteoporosis, gastrointestinal disorders and obesity is discussed. A healthful diet and lifestyle are emphasized to enhance long-term wellness. Food and nutrition controversies are critically evaluated. Satisfies Wellness requirement of the University Core Curriculum.
1470. Principles of Food Preparation. 3 hours. (2;3) A laboratory-based course designed to familiarize students with fundamental food preparation principles and techniques. Uniforms required. Prerequisite(s): SMHM 1420 (may be taken concurrently).
1500. Orientation to the Hospitality Industry. 2 hours. A course designed to survey the hotel, restaurant, club and food service industries, including history, scope, organization and career opportunities.
1650. Apparel Evaluation. 3 hours. (2;2) Analysis of quality issues relative to developing and producing ready-to-wear apparel. Concepts include apparel components, silhouettes, piece good selection, sizing, and costing. Includes application of software package.
2360. Aesthetics and Environment. 3 hours. (2;2) Introduction to elements and principles of visual merchandising, aesthetic and functional consideration in material selection, basic concepts of spatial relationships and introduction of merchandising portfolio.
2370. Introduction to Computer-Aided Design for Merchandising/ Hospitality Management. 1 hour. Introduction to basic operational techniques of CAD software and hardware. Emphasis on specialized software for interior spaces, basic CAD commands, three-dimensional representation relevant to retailing and hospitality industries. Assignments to be completed on CAD software.
2400. Home Furnishings I. 3 hours. Considerations in the selection of home furnishings products. Emphasis on basic drawing and arrangement of furnishings. Introduction to home furnishings terminology, resources and careers.
2490. Introduction to Fashion Merchandising. 3 hours. Survey of the fashion industry including development through modern merchandising, fashion markets and retailing. Introduction to fashion terminology, resources, industry participants and career opportunities.
2550. Dining Room Service and Management. 3 hours. (2;5) A laboratory-based course designed to familiarize students with dining room service systems encompassing American, French, Russian, banquet and beverage service. Students apply organizational and management skills in the actual operation of a restaurant facility. Prerequisite(s): SMHM 1420 (may be taken concurrently). Uniforms required.
2650. Textiles. 3 hours. Fibers, fabric construction and finishes applied to selection, use and care of fabrics.
2750. Global Perspectives for Merchandising and Hospitality Industries. 3 hours. A cross-cultural investigation of global trends and issues that integrates systems, global perspective and consumer behavior frameworks; develops critical and creative thinking skills; and relates present practice to professional and ethical concerns. Satisfies the Crosscultural and Global Studies requirement of the University Core Curriculum.
2800. Foundations of International Travel and Tourism. 3 hours. Travel and tourism examined from global, industry and developmental perspectives. Topics include historical, contemporary and future effects of travel and tourism as related to social, economic, cultural and environmental issues.
3260. Resort and Club Management. 3 hours. Introduction to managing resorts and private clubs. Emphasis on needs assessment, planning and development, marketing, hiring, staff evaluation and management, legal issues, and financial management. Prerequisite(s): BCIS 2610, junior standing or consent of instructor.
3350. The History of Costume and Furniture. 3 hours. Historic periods; their influence on current trends.
3370. Dress and Human Behavior. 3 hours. Focuses on the sociocultural significance of dress. Theoretical frameworks are examined and used to interpret the meaning of dress in cultural patterns, social organizations, social interactions and personal identities.
3380. Home Furnishings Industry. 3 hours. Emphasis on factors affecting design, production and wholesaling of home furnishings. Prerequisite(s): SMHM 2400. Offered spring semester only.
3400. Home Furnishings II. 3 hours. (2;2) Practical aspects of home furnishings and interior treatments; professional practices in home furnishings merchandising. Prerequisite(s): SMHM 2360 and 3350. Offered spring semester only.
3410. Kitchen and Bath Planning. 3 hours. (2;2) Criteria for planning kitchens, bathrooms and laundry rooms with emphases on function, aesthetics and economy. Prerequisite(s): SMHM 2360 and 2400, or consent of instructor. Offered fall semester only.
3450. Presentation Techniques. 3 hours. (2;3) Development and improvement of professional presentation skills through planning, presenting and evaluating demonstrations. Refinement of written and oral communication techniques needed by professionals. Prerequisite(s): advanced standing.
3500. Advanced Field Experience in Merchandising or Hotel and Restaurant Management. 1-6 hours. Supervised practical experience in business, industry, agencies or institutions as related to major field. Each semester hour credit requires 50-55 hours on the job plus scheduled class or conference time on campus and on location. Prerequisite(s): minimum overall GPA of 2.0; SMHM 2490 for merchandising majors; student must be a major in the School of Merchandising and Hospitality Management, have advanced standing, apply one semester in advance and pass departmental screening.
3510. Merchandising Problems. 3 hours. Techniques of merchandise planning and control, markup, turn-over, pricing, markdowns and open-to-buy. Prerequisite(s): ACCT 2020.
3570. Decorative Accessories Merchandising. 3 hours. Overview of the decorative accessories industry and the merchandising of its products, including housewares, small appliances, lighting, gift and decorative accessories, and home furnishings textiles. Prerequisite(s): SMHM 2400 or 2490, and SMHM 2360. Offered spring semester only.
3650. Textile Evaluation. 3 hours. (2;2) Evaluate aesthetic, durability, comfort, care, and safety problems associated with consumer textile products. Use AATCC and ASTM standards and procedures, basic research methods, technical and consumer literature, and computer applications to prepare a comprehensive textile product evaluation report. Prerequisite(s): SMHM 1650 (or consent of instructor) and 2650.
3700. Hotel Front Office Management. 3 hours. (3;2) A course to examine hotel front office functions, such as reservation systems and operations, guest registration, bell service, accounting and income control, housekeeping, and guest check-out. Prerequisite(s): SMHM 1500 and ACCT 2030 or concurrent registration, and junior standing or consent of instructor.
3750. Consumer Studies in Apparel and Home Furnishings. 3 hours. Exploration of motivations influencing consumer purchase and use of apparel and home furnishing products. A comprehensive theoretical and practical knowledge base is used to investigate various individual and environmental factors as they relate to the consumer purchase process and its outcomes.
3920. Recent Developments in the Hospitality Industry. 3 hours. An extensive study of current developments facing employers in the hospitality industry. Particular emphasis is given to selected readings and case studies dealing with societal, consumer and operational management issues and trends. Supported in part by Ben E. Keith Lectureship Series. Prerequisite(s): junior standing or consent of instructor.
4000. Merchandising Study Tour. 3 hours. Experience fashion and home furnishings industries through visits to manufacturing facilities, retail establishments, museums, historical structures and industry support organizations. Includes field study in industry centers for fashion (New York), home furnishings (High Point, N.C.), or other selected destinations. Pre-trip and post-trip classes required. Prerequisite(s): SMHM 2400 or 2490 and consent of instructor.
4010. Textile and Apparel Industries. 3 hours. Overview of textile and apparel industries with emphasis on international issues and factors affecting processes from the production through distribution of textiles and apparel. Prerequisite(s): SMHM 1650, 2490, and 2650, or consent of instructor.
4080. Merchandising Ventures. 3 hours. Exploration of the merchandisers' role in establishing new ventures with fashion and home furnishing products. Includes non-traditional merchandising formats. Prerequisite(s): SMHM 2400 or 2490. Offered fall semester only.
4090. Visual Merchandising. 3 hours. Study and application of display principles as related to visual merchandising including store layout. Prerequisite(s): SMHM 2360 and 2490 or 2400.
4210. Hospitality Cost Controls. 3 hours. Study of the food, beverage and labor cost control systems used in the hospitality industry. Emphasis is on the use of control systems for managerial planning, analysis and evaluation. Includes the concept and terminology of costs; departmental income and expense statements; budgets; purchasing, receiving and inventory systems. Prerequisite(s): ACCT 2020 and 2030, and junior standing.
4250. Quantity Food Production and Management. 3 hours. (2;6) A laboratory-based course designed to provide students with an understanding of quantity food production principles and techniques. Students apply organizational and management skills in the actual operation of a restaurant facility. Prerequisite(s): SMHM 1420, 2550 and 4210. BIOL 2380 recommended. Students must apply one semester in advance and pass departmental screening. Uniforms required.
4260. Advanced Club Management. 3 hours. In-depth comprehensive study, strategic planning and analysis of the club manager's role in operating a successful private club including application of specialized computer software and human relations skills. Prerequisite(s): SMHM 3260.
4300. Survey of Beverages in the Hospitality Industry. 3 hours. A study of social beverages commonly used in the hospitality industry. Primary emphasis is on history, language, product identification and production and merchandising techniques for wines, beers, distilled spirits and non-alcoholic beverages. Prerequisite(s): student must be 21 years of age or older.
4450. Promotion of Apparel and Home Furnishings. 3 hours. Promotion of apparel and home furnishings throughout production and distribution systems. Emphasis on promotion media, special events and computer applications. Prerequisite(s): SMHM 2360 and 2400 or 2490, or consent of instructor.
4650. Private Label Merchandising. 3 hours. Students plan, develop and present a textile-based merchandise group for private label apparel or home furnishings goods that are offered by a simulated retail organization. A multi-functional team approach. Includes application of computer software. Prerequisite(s): SMHM 1650 (or consent of instructor) and 3650.
4660. Merchandising Case Studies. 3 hours. Analysis of merchandising and operating cases in retailing and related areas. Emphasis on formulating and evaluating alternatives for effective problem solving. Prerequisite(s): SMHM 3510 and MKTG 4600 or consent of instructor.
4730. Hotel and Restaurant Management Systems. 3 hours. In-depth analysis of the systems approach to marketing management in the hospitality industry. Students utilize computer simulations to gain an understanding of hotel operations and menu engineering principles. An overall understanding of quality management is emphasized. Prerequisite(s): MKTG 3650, MGMT 3820 and SMHM 4210.
4750. Managing a Diverse Work Force in the Merchandising and Hospitality Industry. 3 hours. Exploration of current issues affecting management of the merchandising and hospitality work force, including cultural diversity, family and work values, sexual harassment, ethics and the disabled. Prerequisite(s): senior standing; to be taken during last year of course work. Satisfies the Diversity in the United States requirement of the University Core Curriculum.
4820. Facilities Planning, Equipment, Layout and Design. 3 hours. (2;2) Principles of hotel and restaurant property management and facilities layout and design, emphasizing equipment selection, space allocation, guest and production/service traffic flow patterns and facility operations management. Prerequisite(s): SMHM 4250 (may be taken concurrently).
4900-4910. Special Problems. 1-3 hours each.
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