Understanding Foodservice Financial Management - Excel by wwb47896

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									                                                  HOSPILITY MANAGEMENT & DIETETICS                        Contact: Deborah Canter
  Code: 1 = Aesthetic Experience & Interpretive Understanding    3 = Ethical Reasoning & Responsibility      5 = Historical Perspectives               7= Natural & Physical Sciences
            2 = Empirical and Quantitive Reasoning               4 = Global Issues & Perspectives            6 = Human Diversity within the U.S.       8= Social Sciences
            NOTE: Codes above are linked to full descriptions.

                                                                                                          K-State 8 Content Areas                                       Available to:

                     Course Number and Title                        NT          1          2          3          4          5              6       7       8        Majors    Non-majors

•  HMD 120 - Introduction to the Hospitality Industry
•  HMD 130 - Careers in Nutrition and Dietetics
•  HMD 220 - Environmental Issues in Hospitality I
•  HMD 221 - Topics in Hospitality
•  HMD 230 - Issues in Tourism
•  HMD 275 - Structured Field Experience in HMD
•  HMD 340 - Contemporary Issues in Controlled Beverages
•  HMD 341 - Principles of Food Production Management
•  HMD 342 - Food Production Management
•  HMD 361 - Principles of Lodging Operations
•  HMD 362 - Lodging Practicum
•  HMD 420 - Environmental Issues in Hospitality II
•  HMD 421 - Hospitality Service Systems
•  HMD 422 - Cost Controls in Hospitality Operations
•  HMD 423 - Facilities Planning and Risk Management
•  HMD 424 - Hospitality Marketing and Sales
•  HMD 426 - Financial Management in Dietetics
•  HMD 441 - Professional Club Management
•  HMD 442 - Introduction to Wines
•  HMD 443 - Food Writing
•  HMD 445 - Organization & Mngmt of Foodservice Operations
•  HMD 463 - Convention Services and Event Management
•  HMD 470 - Seminar in Hotel and Restaurant Management
•  HMD 475 - Internship in the Hospitality Management Industry
•  HMD 480 - Management in the Hotel and Restaurant Industry
•  HMD 482 - Employee Development for the Hospitality Industry
•  HMD 495 - Golf Course Internship in Hospitality Management
•  HMD 499 - Problems in Hospitality Management and Dietetics
•  HMD 510 - Introduction to Clinical Dietetics
•  HMD 515 - Counseling Strategies in Dietetic Practice
•  HMD 516 - Communication Competencies in Dietetics Practice
•  HMD 517 - Communication Competencies in Dietetics Practicum
•  HMD 520 - Applied Clinical Dietetics
•  HMD 521 - Clinical Dietetic Practicum
•  HMD 560 - Management in Dietetics
•  HMD 561 - Management in Dietetics Practicum
•  HMD 562 - Management in Dietetics Practicum Recitation
•  HMD 570 - Professional Practice in Dietetics
  If the department chooses, 600-level courses may be tagged.
•  HMD 621 - Hospitality Law
•  HMD 624 - Procurement in the Hospitality Industry
•  HMD 635 - Foodservice Equipment and Layout
•  HMD 640 - Entrepreneurship in Hospitality Mngmt & Dietetics
•  HMD 664 - Lodging Management Theory

								
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