University Curriculum Committee
27 January 2005 Meeting Minutes

Members present:

E. Arnold, C. Estes, R. Graziani, T. Hudson, L. Kean, D. Long, A. Juska, , E. Smith

Guest present:

          D. Coltraine

Members Excused:

          R. Mitchelson, R. Reaves

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1)                Approved without dissent the minutes of the 13 January 2005 meeting.

2)                Professor Dorothy Muller, representing the UNC-Washington program spoke in favor of a new course:   LDVP 3000: Washington Seminar. After discussion some discussion regarding the selection of instructors from the UNC system to teach the course, Estes moved for approval, with a second by Kean. Motion passed without dissent.

3)                Associate Dean John Swope and Professor Al Muller from the College of Education spoke on behalf of changes to the English Education program, including one new course:

ENED 4501,4502,4503: Independent Study in English Education

As well as prerequisite changes outlined in their marked catalog copy. After discussion, Kean moved for approval, with a second by Smith. Motion passed without dissent.

4)                Professor Dawn Clark from the Theatre Education program in the Department of Theatre and Dance in the College of Fine Arts & Communication spoke in favor of revisions to their degree requirements, as outlined in their marked catalog copy. After discussion, Estes moved for approval, with a second by Smith. Motion approved without dissent.

5)                Associate Dean Peter Johnstone from the College of Human Ecology, as well as Chair Will Forsythe and Professor Dori Finley from the Department of Nutrition and Hospitality Management spoke in favor of numerous new and revised courses, prerequisite changes, and revisions to their major and minor programs:

New Courses:

·         NUHM 1500 Multicultural Hospitality Management

·         NUHM 2200 Introduction to Convention and Special Events Management

·         NUHM 3294 Hospitality Information Systems

·         NUHM 3750 Hospitality Facilities Management

·         NUHM 3832 Hospitality Franchising and Entrepreneurship

·         NUHM 3992 Field Experiences in Conventions and Special Events Management
NUHM 4120 Wine and Beverage Management

·         NUHM 4170 Hospitality Services Management

·         NUHM 4400 Convention Services Management
NUHM 4650 Hospitality Financial Management

·         NUHM 4700 Hospitality Management Current Issues Seminar

·         NUHM 4900 Independent Study in Lodging

·         NUHM 4901 Independent Study in Food Service

·         NUHM 4902 Independent Study in Conventions and Special Events

·         NUHM 4995 E-commerce in Hospitality Management

Revised Courses:

·         NUHM 1350 Introduction to Hospitality Management

·         NUHM 2100 Lodging Systems Management I     (renumbering change - formerly NUHM 3100)

·         NUHM 3990 Field Experience in Lodging

·         NUHM 3991 Field Experience in Food Service

·         NUHM 4440 Hospitality Marketing

Prerequisite Changes to these courses, as outlined in the catalog copy below:

·         NUHM 3110 Introduction to Quantity Food Management

·         NUHM 4244 Hospitality Law

·         NUHM 4308 Purchasing Cost Control for Food Service Operations

·         NUHM 4450 Hospitality and Dietetics Resource Management Unbank and Revise   NUHM 3393 Purchasing for Hospitality Management

Other changes reflected in the marked catalog copy. After discussion, Estes moved for approval, with a second by Kean. Motion approved without dissent.

6)                Meeting adjourned at 2:43 pm.

Minutes submitted by T. D. Hudson

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University Curriculum Committee

Insert on p. 396 of 2004-2005 Catalog

LDVP 3000. Washington Experience (3) (F,S,SS) P:  Nomination by student’s dean/chair.  Seminar, variable topics course taught in Washington D.C. Enrollment limited to students participating in the UNC in Washington Program. 

Insert on p.191 of 2004 – 2005 catalog

BS in English, Secondary Education

A minimum 2.5 GPA is required for admission to the BS program.   For admission to internship, English education majors must have attained minimum cumulative and major 2.5 GPAs. They must have passing grades in ENED 4960.  They must have a minimum grade of C in ENED 2123; and ENGL 2710.

English Education majors must have a minimum grade of C in EDTC 4001; EDUC 4400 or PSYC 4305; ENED 2123, 3815, 4323, 4960; ENGL 2000, 2700, 2710, 3000, 3010, 3020; PSYC 3206; READ 3990 or 5317; and  SPED 4010.   See Section 7, Degree Programs, College of Education, Licensure, for NC teacher licensure requirements. Minimum degree requirement is 126 s.h. of credit as follows:

1. General education plus special requirements for licensure (See Section 4, General Education

Requirements for all Baccalaureate Degree Programs), including those listed below................ 42 s.h.

PSYC 1000. Introductory Psychology (3) (F, S, SS) (GE: SO)

PSYC 3206. Developmental Psychology (3) (WI*) (F, S, SS) (GE: SO) (P: PSYC 1000 or 1060)

ENGL 2000. Interpreting Literature (3) (WI) (F, S, SS) (GE: HU) (P: ENGL 1200)

2. Foreign language through level 1004 ..........................................................................................12 s.h.

3. Core (exclusive of freshman composition) ............................................................................... 33 36s.h.

ENED 3815. Composition Instruction in Grades 9-12 (3) (WI) (F, S, SS) (P: ENED 2123 or consent of dept chair)

ENED 4960. Literature for High School (3) (WI) (F, S)

ENGL 2700. Introduction to Language Studies (3) (F, S) (GE: HU) (P: ENGL 1200)

ENGL 2710. English Grammar (3) (WI) (F, S, SS)

ENGL 3000. British and American Literary History I (3) (WI) (GE: HU) (P: ENGL major, minor, academic concentration or consent of dept; ENGL 1200

Page 192

ENGL 3010. British and American Literary History II (3) (WI) (F, S) (GE:HU) (P: ENGL major, minor, academic concentration or consent of dept; ENGL 1200)

ENGL 3020. History of Literature in English, 1880-Present (3) (WI) (F, S) (GE:HU) (P: ENGL major, minor, academic concentration, or consent of dept; ENGL 1200)

Choose 3 s.h. from:

ENGL 4070. Shakespeare: The Histories (3) (WI) (F-EY) (GE: HU) (P: ENGL 1200)

ENGL 4080. Shakespeare: The Comedies (3) (WI) (F, S, SS) (GE: HU) (P: ENGL 1200)

ENGL 4090. Shakespeare: The Tragedies (3) (WI) (F, S, SS) (GE: HU) (P: ENGL 1200)

Choose 3 s.h. from:

CLAS 3460. Classical Mythology (3) (GE: HU)

ENGL 3260. Black Literature in America (3) (WI) (F, S, SS) (GE: HU) (P: ENGL 1200)

ENGL 3300. Women in Literature (3) (WI) (F, S, SS) (GE: HU) (P: ENGL 1200)

ENGL 3460. Classical Mythology (3) (WI) (GE: HU) (P: ENGL 1200)

ENGL 3600. Classics from Homer to Dante (3) (WI) (F) (GE: HU) (P: ENGL 1200)

ENGL 3630. The Bible as Literature (3) (WI) (S) (GE: HU) (P: ENGL 1200)

Choose 3 s.h. from:

ENGL 3240. U.S. Latino/a Literature (3) (WI) (F) (GE: HU) (P: ENGL 1200)

ENGL3250. Native American Literature (3) (WI) (S) (GE: HU) (P: ENGL 1200)

ENGL 3260. Black Literature in America (3) (WI) (F, S, SS) (GE: HU) (P: ENGL 1200)

ENGL 3300. Women in Literature (3) (WI) (F, S, SS) (GE: HU) (P: ENGL 1200)

ENGL 4340.  Ethnic American Literature (3) (WI) (S-OY) (GE: HU) (P:ENGL 1200)

ENGL 4360. World Literature in English. (3) (WI) (S-OY) (GE: HU) Formerly ENGL 3100 (P: ENGL 1200)

Choose 3 s.h. from:

CLAS 2000. Introduction to Classics (3) (GE:HU)

CLAS 2220. Great Works of Ancient Literature I: Greece (3) (GE:HU)

CLAS 2500. Greek Tragedy in Translation (3) (GE:HU)

CLAS 3460. Classical Mythology (3) (GE: HU) (3) (GE: HU)

ENGL 3460. Classical Mythology (3) (WI) (GE: HU) (P: ENGL 1200)

ENGL 3600. Classics from Homer to Dante (3) (WI) (GE: HU) (P: ENGL 1200)

ENGL 3450.  Northern European Mythology (3) (WI) (F,S-OY) (GE:HU)

Choose 6 s.h. from any 4000- or 5000-level literature course, excluding ENED 4970; ENGL 4230, 4910, 4920, 4950

4. Professional courses ........................................................................................................ 28 or 29  s.h.

EDTC 4001. Technology in Education (2) (F, S) (P: Admission to upper division)

EDUC 3200. Introduction to American Education (3) (WI*) (F, S, SS) (P: Early experience course or consent of instructor)

EDUC 4400. Foundations of School Learning, Motivation, and Assessment (3) (F, S)  (P: Admission to upper division) or PSYC 4305. Educational Psychology (3) (F, S, SS) (P: PSYC 2201 or 2240 or 3206 or 3240 or equivalent)

ENED 2123. Early Experiences for the Prospective Teacher (1) (F, S) (P: ENGL 1200)

ENED 4323. The Teaching of English in High School (3) (F, S) (P: Admission to Upper Division; ENGL 4960)

ENED 4324. Internship in English (10) (F, S) (P: Admission to upper division; ENED 4960; EDTC 4001; EDUC 3200; PSYC 3206; PSYC 4305 or EDUC 4400; SPED 4010; a minimum grade of C in ENED 2123, 4323; ENGL 2710, 3810)

ENED 4324. Internship in English (10) (F, S) (P: Admission to upper division; a minimum grade of C in ENED 2123, 3815, 4323, 4960; EDTC 4001; EDUC 3200; PSYC 3206; PSYC 4305 or EDUC 4400; SPED 4010.)

ENED 4325. Internship Seminar: Issues in English Education (2) (F, S) (P: Admission to upper division; C: ENED 4324)

READ 3990. Teaching Reading in the Content Areas in the Secondary School  (2) (F, S, SS) or READ 5317. Reading in the Junior and Senior High School (3)

SPED 4010. Exceptional Students in the Regular Classroom (2) (F, S) (RP: SPED 2000)

5. Electives to complete requirements for graduation.

ADDITIONAL REQUIREMENTS IN SELECTED PROGRAMS

English education majors must have attained a minimum cumulative and major 2.5 GPA.  A minimum 2.5 GPA is required for admission to the BS program.  They must have successfully completed ENED 4960; READ 3990; EDTC 4001; PSYC 3206; PSYC 4305 or EDUC 4400; SPED 4010.  They must have earned a minimum grade of C in ENED 2123; ENGL 2710, 3710, 3810.

A minimum 2.5 is required for admission to the English education program. They must have a minimum grade of C in EDTC 4001; EDUC 4400 or PSYC 4305; ENED 2123, 3815, 4323, 4960; ENGL 2000, 2700, 2710, 3000, 3010, 3020; PSYC 3206; in READ 3990 or 5317; and in SPED 4010.

ENED: ENGLISH EDUCATION

2123. Early Experiences for the Prospective Teacher (1) (F,S) Formerly ENGL 2123 For prospective teachers. Minimum of 16 hours of directed observations and planned participation in appropriate school environments and 8 hours of seminar class instruction in the teaching area. May not count toward BA or minor for BA. May not count toward general education humanities requirement. P: ENGL 1200. Introduction to teaching of English.

3815. Composition Instruction in Grades 9-12 (3) (WI) (F,S) 2 lecture and 1 practicum hour per week. P: ENED 2123 or dept consent. Examines stages of composition process and strategies for teaching and evaluating modes of discourse specified by secondary school curriculum. Practice in application of strategies through tutorial work with secondary students.

4323. The Teaching of English in High School (3) (F,S) Formerly ENGL 4323 May not count toward BA ENGL major or minor. May not count toward general education humanities requirement. Must be taken immediately before student teaching. P: ENED 4960. Methods of teaching language, composition, and literature in grades 7-12.

4324. Internship in English (10) (F,S) Formerly ENGL 4324 Full-time, semester-long internship. May not count toward general education humanities requirement. P: Admission to upper division; EDTC 4001; EDUC 3200; ENGL 4960; PSYC 3206; PSYC 4305 or EDUC 4400; a minimum grade of C in ENED 2123, 4323; ENGL 2710, 3810. Observation and supervised internship in English in public secondary school.

4324. Internship in English (10) (F, S) Formerly ENGL 4324, semester-long internship.  May not count toward general education humanities requirement.  (P: Admission to upper division; a minimum grade of C in ENED 2123, 3815, 4323, 4960; EDTC 4001; EDUC 3200; PSYC 3206; PSYC 4305 or EDUC 4400; SPED 4010.)  Observation and supervision internship in English in public secondary school.

4325. Internship Seminar: Issues in English Education (2) (F,S) Formerly ENGL 4325 P: Admission to upper division; C: ENED 4324. Individualized study of problems or issues related to English Education. Creation of professional portfolio. Preparation for certification examinations.

4501, 4502, 4503 Independent Study in English Education (1, 2, 3).  May be repeated for 4 s.h. with change of topic. The number of hours per week will depend on credit hours and the nature of the work assigned. P: BS Secondary English; consent department chair or program coordinator.  Topics supplement regular instruction.

4960. Literature for High School (3) (WI) (F) Formerly ENGL 4960 To be taken immediately before ENED 4323. May not count as an advanced elective for ENGL majors. P: ENGL 1200. Literature for grades 7-12.

4970. Literature for the Younger Adolescent (3) (WI) (F) Formerly ENGL 4970 May not count as an advanced elective for ENGL majors. May not count toward general education humanities requirement. P: Admission to upper division in MIDG or consent of instructor. Purpose and role of literature study in middle grades. Criteria for selection of appropriate literature, including literature for and about minority groups.

ENED Banked Courses

4319. Teaching English/Language Arts in the Middle Grades (3)

BFA in Dance Education

In order to declare a major in dance education, a student must pass an examination by a dance faculty jury, must have completed 12 s.h. in dance with a minimum grade of C, and must have a minimum cumulative 2.5 GPA. Dance faculty jury will also determine placement in technique levels. Dance majors must attain a minimum grade of C in all required dance courses. See Section 7, Degree Programs, School of Education, Licensure, for NC teacher licensure requirements. Minimum degree requirement is 128 s.h. of credit as follows:

1. General education (See Section 4, General Education Requirements for all Baccalaureate Degree

Programs), including those listed below and 7 s.h. of cognates in art and music ....................... 42 s.h.

PSYC 1000. Introductory Psychology (3) (F,S,SS) (GE:SO)

PSYC 3206. Developmental Psychology (3) (WI) (F, S, SS) (GE:SO) (P: PSYC 1000 or 1060)

Choose a history course

Choose a literature course

2. Core ....................................................................................................................... 54-55 56 – 57s.h.

Dance (16 – 17  18 – 19 s.h.):

DNCE 2200. Creative Dance and Drama for the Elementary School (2) (S)

DNCE 2201. Dance Improvisation I (1) (F)

DNCE 2202. Dance Improvisation II (1) (S) (P: DNCE 2201 or consent of instructor)

DNCE 4044. History of Dance I (3) (WI) (F) (GE:FA)

DNCE 4045. History of Dance II (3) (WI) (S) (GE:FA)

DNCE 4046. Composition I (3) (WI) (F) (P: 3000-level dance technique class)

DNCE 4047. Composition II (3) (WI) (S) (P: DNCE 4046)

EXSS 2500. Dance in the Schools (2) (F,S,SS) (P: EXSS 1000) or DNCE 3603. Selected Topics in Dance (3) (F,S,SS) (GE:FA) or DNCE 3703 (3) (GE:FA)

Technique (29 s.h.):

Choose 12 s.h. contemporary dance (minimum proficiency Level IV)

Choose 6 s.h. ballet

Choose 6 s.h. jazz

Choose 5 s.h. electives

Theatre (9 s.h.):

THEA 2001. Stage Scenery I (3) (F,S) (GE:FA)

THEA 4065. Stage Management (3) (F,S) (GE:FA)

Choose 3 s.h. from:

THEA 1010. Introduction to Acting I (3) (F,S,SS) (GE:FA)

THEA 2002. Stage Scenery II (3) (F,S) (GE:FA) (P: THEA 2001)

THEA 2015. Voice and Articulation (3) (F,S,SS) (P: Intended THEA, DNCE, and EMST media performance

or electronic news majors)

THEA 3003. Stage Lighting (3) (F,S) (P: Consent of instructor)

THEA 3007. Costume Design (3) (F,S) (GE:FA)

THEA 4030. Creative Dramatics (3) (F) (GE:FA)

THEA 4066. Theatre Management (3) (F,S) (GE:FA)

3. Professional courses ............................................................................................. 29 27s.h.

DNCE 2190. Early Experiences for the Prospective Dance Educator (1) (F)

DNCE 2200. Creative Dance and Drama for the Elementary School (2) (S)

DNCE 4323. Perspectives on Dance Education, Grades K-12 (3) (WI) (F,S) (P: Consent of instructor)

DNCE 4324. Internship in Dance Education (10) (F,S) (P: Admission to upper division; C: DNCE 4325)

DNCE 4325. Internship Seminar: Issues in Dance Education (1) (F,S) (P: Admission to upper division; C: DNCE 4324)

EDTC 4001. Technology in Education (2) (F,S) (P: Admission to upper division)

EDUC 3200. Introduction to American Education (3) (WI*) (F,S,SS) (P: Early experience course or consent of instructor)

EDUC 4400. Foundations of School Learning, Motivation, and Assessment (3) (F,S) (P: Admission to upper division)

or PSYC 4305. Educational Psychology (3) (F,S,SS) (P: PSYC 2201 or 2240 or 3206 or 3240 or equivalent)

READ 3990. Teaching Reading in the Content Areas in the Secondary School (2) (F,S,SS)

SPED 4010. Exceptional Students in the Regular Classroom (2) (F,S) (RP: SPED 2000)

4. Electives to complete requirements for graduation.

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­Insert on pp. 261 – 262 of 2004 – 2005 catalog:

BS in Hospitality Management

Each NUHM course must be completed with a minimum grade of C. Minimum degree requirement is 126 s.h. of credit as follows:

1. General education requirements (See Section 6, Undergraduate Studies, Requirements for Baccalaureate Degree Programs), including those listed below ................................................. 42 s.h.

COMM 2420. Business and Professional Communication (3) (F,S,SS) (GE:FA)

ECON 2113. Principles of Microeconomics (3) (F,S,SS) (GE:SO)

MATH 1065. College Algebra (3) (F,S,SS) (GE:MA) (P: Appropriate score on mathematics placement test)

MATH 1066. Applied Mathematics for Decision Making (3) (F,S,SS) (GE:MA) (P: Appropriate score on mathematics placement test)

2. Common Core ................ 53 s.h.  45 s.h.

NUHM 1000. Contemporary Nutrition (3) (F,S,SS)

NUHM 1010. Cultural Foods (3) (F,S,SS)

NUHM 1350. Introduction to Food Service and Lodging HospitalityManagement (3) (WI) (F,S SS)

NUHM 1500.  Multicultural Hospitality Management (3) (F,S)

NUHM 2100.  Lodging Systems Management I (3) (F,S) (Formerly NUHM 3100) (P: NUHM 1350)

NUHM 2110. Principles of Food Preparation (2) (S,SS) (C: NUHM 2111)

NUHM 2111. Principles of Food Preparation Laboratory (1) (S,SS) (C: NUHM 2110)

NUHM 2200.  Introduction to Conventions and Special Events (3) (F,S) (P: NUHM 1350)

NUHM 2591. Field Experience in Hospitality Management I (3) (F,S,SS) (P: Sophomore standing; hospitality management major or minor; NUHM 1350, 2110)

NUHM 2991. Field Experience in Hospitality Management II (3) (F,S,SS) (P: Sophomore standing; hospitality

management major or minor; NUHM 1350, 2110)

NUHM 3100. Lodging Systems Management I (3) (F,S) (P: NUHM 1350)

NUHM 3110. Introduction to Quantity Food Management (3) (F,S) (P: NUHM 1000 or 2105; 1010, 2110, 2111)

NUHM 3294. Hospitality Information Systems (3) (F,S) (P: DSCI 2223, NUHM 1350)

NUHM 3200. Dimensions of Tourism (3) (F) (P: NUHM 1350)

NUHM 3600. Lodging Systems Management II (3) (F,S) (P: ACCT 2101; NUHM2100)

NUHM 3990. Field Experience in Hospitality Management III (6) (F,S,SS) (P: NUHM 2991, 3110, 3600; minimum

cumulative 2.0 GPA; consent of instructor)

NUHM 4110. Quantity Food Production and Service Management (3) (F,S,SS) (P: NUHM 3110; 3350 or 3990 or 3991;

C: NUHM 4111)

NUHM 4111. Quantity Food Production Laboratory (2) (F,S,SS) (C: NUHM 4110)

NUHM 4244. Hospitality Law (3) (F,S) (P: FINA 2244; NUHM 3990 or 3991 2591)

NUHM 4308. Purchasing and Cost Controls for Food Service Operations (3) (F,S,SS) (P: NUHM 3350 or 3990 or 39912591)

NUHM 4440. Food Service and Lodging Hospitality Marketing (3) (F,S) (P: MKTG 3832; NUHM 3990 or 3991 2591)

NUHM 4450. Hospitality and Dietetics Human Resource Management (3) (WI) (S,SS) (P: NUHM 3350 or 3990 or 3991 2591)

NUHM 4700.  Hospitality Management Current Issues (3) (F,S) (P: Senior Standing; HM Major)

3.  Concentration area (Choose one.)       15 s.h.

Hotel Management:

NUHM 3750.  Hospitality Facilities Management (3) (F,S) (P: NUHM 3600) 

NUHM 3990.  Field Experience in Lodging (3) (F,S,SS) (P: NUHM 2591, 3750, minimum cumulative 2.0 GPA; consent of instructor)

NUHM 4170.  Hospitality Services Management (3) (F,S) (P: NUHM 4110, 4111)

NUHM 4650.  Hospitality Financial Management (3) (F,S) (P: NUHM 3600, FINA 3004)

Select one from:

NUHM 3393, NUHM 3832, NUHM 4400, NUHM 4495

Food and Beverage Management:

NUHM 3991. Field Experience in Food Service (3) (F,S,SS) (P: NUHM 2591, 4110, 4111, minimum cumulative 2.0 GPA; consent of instructor)

NUHM 4110, 4111. Quantity Food Production and Service Management and Lab (3, 2) (F,S,SS) (P: NUHM 3110, 3350 or 2591) (C: NUHM 4111)

NUHM 4120.  Wine and Beverage Management (1) (F,S) (P: NUHM 4110, 4111)

NUHM 4170.  Hospitality Services Management (3) (F,S) (P: NUHM 4110, 4111)

Select one from:

NUHM 3393, NUHM 3750, NUHM 3832, NUHM 4400, NUHM 4995

Convention and Special Events Management:

NUHM 3200.  Dimensions of Tourism (3) (F,S) (P: NUHM 1350)

NUHM 3992.  Field Experience in Conventions and Special Events Management (3) (F,S,SS) (P: NUHM 2591, 3200, minimum cumulative 2.0 GPA; consent of instructor)

NUHM 4200.  Travel and Tourism Management (3) (S) (P: NUHM 3200)

NUHM 4400.  Convention Services Management  (3) (F,S) (P: NUHM 3600)

Select one from:

NUHM 3393, NUHM 3750, NUHM 3832, NUHM 4170, NUHM 4995

3. 4. Business administration minor ...................................................................................................... 27 24 s.h.

4. 5. Electives to complete requirements for graduation.

Hospitality Management Minor

The minor in hospitality management requires 26 30 s.h. of credit as follows:

NUHM 1010. Cultural Foods (3) (F,S,SS)

NUHM 1350. Introduction to Food Service and Lodging Hospitality Management (3) (WI) (F,S, SS)

NUHM 1500.  Multicultural Hospitality Management (3) (F,S)

NUHM 2100. Lodging Systems Management I (3) (F,S) (Formerly NUHM 3100) (P: NUHM 1350)

NUHM 2110. Principles of Food Preparation (2) (F,S,SS)

NUHM 2111. Principles of Food Preparation Laboratory (1) (F,S,SS) (C: NUHM 2110)

NUHM 2200. Introduction to Conventions and Special Events (3) (F, S) (P: NUHM 1350)

NUHM 3100. Lodging Systems Management I (3) (F,S) (P: NUHM 1350)

NUHM 3110. Introduction to Quantity Food Management (3) (F,S) (P: NUHM 1000 or 2105; 1010, 2110, 2111)

NUHM 3294. Hospitality Information Systems (3) (F, S) (P: DSCI 2223, NUHM 2591)

NUHM 3600. Lodging Systems Management II (3) (F,S) (P: ACCT 2401; NUHM 2100)

NUHM 4110. Quantity Food Production and Service Management (3) (F,S,SS) (P: NUHM 3110, 3350; or 3991; C:

NUHM 4111)

NUHM 4111. Quantity Food Production Laboratory (2) (F,S,SS) (C: NUHM 4110)

NUHM 4450. Advanced Food Service and Lodging Management (3) (WI) (S,SS) (P: NUHM 3350 or 3990 or 3991)

Select 2 from:

NUHM 3832, 4170, 4244, 4400, 4440, 4450, 4995

Insert on pp. 420 – 423 of 2004 – 2005 catalog:

Page 420

1000. Contemporary Nutrition (3) (F,S,SS) Basic nutrition knowledge necessary to evaluate nutrition issues and make sound lifestyle decisions.

1010. Cultural Foods (3) (F,S,SS) Economic, environmental, and cultural aspects of food.

1300. Introduction to Dietetics (1) (F) Introduces dietetics practice and credentialing requirements.

1350. Introduction to Food Service and Lodging Hospitality Management (3) (WI) (F,S,SS) Formerly NUHM 2350Exploration and analysis of management functions, methods, and concepts in food service and lodging operations.

1500. Multicultural Hospitality Management (3) (F,S) Influences of culture on hospitality organizations and management style.  Impacts of diversity of the global hospitality industry. Significance of culture to hospitality labor market issues, legal and political environments, societal work values, communication, and corporate cultures.

2105. Nutrition (3) (F,S,SS) Elementary principles of nutrition and their practical application.

2100. Lodging Systems Management I (3) (F,S) Formerly NUHM 3100. P: NUHM 1350 Lodging operations management, systems analysis, and design.  Includes security, housekeeping, guest services, front office, reservations, night audit, human resources, sales and marketing, income control and trends in the lodging industry.

2110. Principles of Food Preparation (2) (F,S,SS) C: NUHM 2111. Scientific principles involved in food preparation.

2111. Principles of Food Preparation Laboratory (1) (F,S,SS) C: NUHM 2110. Applied foods methods and principles in preparation and evaluation of standard food products.

2200. Introduction to Conventions and Special Events (3) (F,S) P: NUHM 1350. Introduction to meetings, expositions, events, and conventions industry.

2591. Field Experience in Hospitality Management I (3) (F,S,SS) P: Sophomore standing; hospitality management major or minor; NUHM 1350, 2110. Supervised, on-site experience in lodging housekeeping and maintenance and restaurant food production operations.

2991. Field Experience in Hospitality Management II (3) (F,S,SS) P: Sophomore standing; hospitality management major or minor; NUHM 1350, 2110. Supervised, on-site experience in lodging front office and reservations operations and restaurant food service operations.

2999. Current Issues in Nutrition and Dietetics (1) (F,S) May be repeated for a maximum of 12 s.h. with a change of topic. P: NUHM 1000 or 2105. Special topics in selected area of nutrition and dietetics. Variable topics and content permitted.

3100. Lodging Systems Management I (3) (F,S) P: NUHM 1350. System analysis, design, and application for hotelfunctions. Guest services, reservations, reception, telecommunications, guest-city ledger, and night audit.

3101. Clinical Nutrition for Allied Health Professions (3) (F,S) Basic nutrition and selected applied topics that relate to prevention and treatment of nutrition-related health problems.

3104. Advanced Vitamins and Minerals (2) (F,S) P: BIOL 2130, 2131; CHEM 1160, 1161; NUHM 2105; Functions and processes related to micronutrients.

3105. Nutritional Biochemistry and Metabolism (3) (WI) (F,S) P: BIOL 2130, 2131; CHEM 2650, 2651; or equivalent; NUHM 2105; a statistics course; C: NUHM 3106. Macronutrient processes at cellular level.

3106. Nutritional Biochemistry and Metabolism Laboratory (1) (WI) C: NUHM 3105. Lab to accompany NUHM 3105.

3110. Introduction to Quantity Food Management (3) (F,S) P: NUHM 1000 or 2105; 1010, 2110, 2111. Planning and organizing for service operation management.

3200. Dimensions of  Tourism (3) (F) P: NUHM 1350. Survey of travel and tourism industry. Emphasis on concepts, terminology, demographics, trends, and financial and economic implications of tourism dynamics.

3294. Hospitality Information Systems (3) (F,S) P: DSCI 2223, NUHM 1350. Review of hospitality management information systems including property management systems, point of sale systems, yield management systems, and managerial decision making aids. Use and impact of industry-specific applications.

3303. Experimental Food Study (3) (F) P: NUHM 2110. Emphasis on composition, physical and chemical changes, quality, and consumer acceptability.

3311. Life Cycle Nutrition (4) (F,S) Formerly NUHM 4311P/C: NUHM 3104. Scientific principles of human nutrition in various stages in life cycle. Emphasis on nutrition assessment, planning, intervention, and evaluation.

3350. Dietetics Administration (3) (S) Application of marketing concepts, cost/benefit studies, and financial analysis to dietetic practice. Review of legislation affecting dietetic practice and computer applications for dietetic practice.

3393. Purchasing for Food Service Operations (3) (F,S) P: NUHM 3110. Purchasing systems for food service operations. Characteristics of products and controls.

3600. Lodging Systems Management II (3) (F,S) P: ACCT 2401 2101; NUHM 3100 2100. Systems analysis, design, and application for hotel accounting systems, security, and housekeeping management.

3750. Hospitality Facilities Management (3) (F,S) P: NUHM 3600.   Operation of hospitality facilities, including operating costs, characteristics of major building systems, responsibilities of the engineering-maintenance department, and renovation needs.

3832. Hospitality Franchising and Entrepreneurship (3) (F,S) P: MKTG 3832, MGMT 3202.  Principles and processes of franchising and entrepreneurship in hospitality. Start up of hospitality business ventures as franchise or independent units, including acquiring an existing franchise or hospitality business. 

3990, 3991. Field Experience in Hospitality Management III (6,6) (F,S,SS) Formerly NUHM 4990, 4991 P:Minimum cumulative 2.0 GPA; NUHM 2991, 3110, 3600; consent of instructor. Supervised on-site experience designed to develop management skills in lodging and food service operations.

3990. Field Experience in Lodging (3) (F,S,SS) P: NUHM 2591, 3750, minimum cumulative 2.0 GPA; consent of instructor.  Supervised experience designed to develop management skills in lodging operations.

3991. Field Experience in Food Service (3) (F,S,SS) P: NUHM 2591, 4110, 4111, minimum cumulative 2.0 GPA; consent of instructor.  Supervised experience designed to develop management skills in foodservice operations.

3992. Field Experience in Conventions and Special Events Management (3) (F,S,SS) P: NUHM 2591, 3200, minimum cumulative 2.0 GPA; consent of instructor. Supervised experience designed to develop management skills in conventions and special events.

3995, 3996, 3997. Field Experience in Nutrition and Dietetics (1,1,1) (F,S,SS) P: Nutrition and dietetics major; cumulative 2.0 GPA, 2.5 GPA in NUHM courses; NUHM 2105. Supervised professional work experience in nutrition and dietetics.

4110. Quantity Food Production and Service Management (3) (F,S,SS) P: NUHM 3110; 3350 or 3990 or 39912591; C:NUHM 4111. Management of quantity food production. Includes work simplification, sanitation, merchandising, food cost control, and equipment operation.

4111. Quantity Food Production Laboratory (2) (F,S,SS) 6 lab hours per week. C: NUHM 4110. Restaurant operation and meal service practice.

4120. Wine and Beverage Management (1) (F,S)P: NUHM 4110, 4111.Reviewof alcoholic and non-alcoholic beverages. Management of bartending, cocktail and sommelier service, and cost control emphasizing social responsibility, liability, safety and security, and legal issues.   

4170. Hospitality Services Management (3) (F,S) P: NUHM 4110, 4111.Customer behavior, expectations, and perceptions and managing hospitality service quality. Application of GAPS Model of Service Quality to hospitality management.  Strategies for closing critical service gaps.

4200. Travel and Tourism Management (3) (S) P: NUHM 3200. Explores domestic and international tourism, including social science, economic, cultural, and environmental components of effects of tourism.

4244. Hospitality Law (3) (F,S) P: FINA 2244; NUHM 3991 2591. Legal aspects of hospitality guest-host relationship as related to personal and property liability.

4300. Professional Preparation in Dietetics (1) (F) P: NUHM major. Concepts and skills required for leadership and

professional practice in dietetics.

4308. Purchasing and Cost Controls for Food Service Operations (3) (F,S,SS) P: NUHM 3350 or 3990 or 3991 2591. Techniques for analyzing and controlling products and costs. Emphasis on purchasing systems for foodservice operations.

4312. Medical Nutrition Therapy I (4) (F) P: HIMA 3000; NUHM 3105, 3311. Biochemical and physiological anomalies of disease and application of medical nutrition therapy.

4313. Medical Nutrition Therapy II (4) (S) P: NUHM 4312; C: NUHM 4500, 4501, 4600. Continuation of NUHM 4312.

4400. Convention Services Management (3) P: NUHM 3600.Scopeand segmentation of the convention and group business market. Marketing and sales strategies to attract markets with specific needs. Techniques to meet those needs as part of meeting and convention service.

4440. Food Service and Lodging Hospitality Marketing (3) (F,S) P: MKTG 3832; NUHM 3990or 39912591. Application of marketing principles to food service and lodging hospitalityproducts and services.

4450. Hospitality and Dietetics Resource Management (3) (WI) (S,SS) P: MKTG 3832, NUHM 3350 or 3990 or 3991 NUHM 2591. Integration and applications of human resource management and ethical principles through case studies of food service, beverage, and lodging operations.

4500. Community Nutrition Education (3) (S,SS) P: NUHM 3311; C: NUHM 4313, 4501. Nutrition program development and delivery in community setting. Includes nutrition surveillance, screening, assessment, education, counseling, documentation, and referral.

4501. Community Nutrition Education Laboratory (1) (S,SS) 3 lab hours per week. C: NUHM 4313, 4500. Nutrition education, interviewing, and counseling skills development.

4600. Dietetics Exit Seminar (2) (WI) (S,SS) P/C: NUHM 4308, 4313, 4450, 4500, 4501. Application of continuous quality improvement to dietetic service. Identification of trends and issues in dietetics. Completion of exit exam for didactic program in dietetics.

4650. Hospitality Financial Management (3) (F,S)P: NUHM 3600, FINA 3004.  Managementsystems and techniques used to monitor and control finances and costs in the hospitality industry.

4700. Hospitality Management Current Issues Seminar (3) (F,S) P: Senior standing; HM major. A capstone course to address current issues in hospitality management.

4800. Orientation to Professional Dietetic Practice (1) (F) P: Admission to dietetic internship. Application of dietetic knowledge to entry-level practice. Emphasis on performance responsibilities of dietitians, quality assurance procedures, and professional ethics.

4801, 4802, 4803, 4804. Supervised Dietetic Practice (3 each) (F,S) May be repeated for maximum of 12 s.h. over

2-year period. 20 hours practice per week or 250 hours per semester. P: Admission to dietetic internship. Development and integration of knowledge and skills in practice.

4900. Independent Study in Lodging (3) (F,S,SS) Problems in lodging management.

4901. Independent Study in Food Service (3) (F,S,SS) Problems in food service management.

4902. Independent Study in Conventions and Special Events (3) (F,S,SS) Problems in conventions and special events.

4995. E-commerce in Hospitality Management (3) (F, S) P: NUHM 1350; DSCI 2223; MKTG 3832.  Management and marketing of hospitality on the Internet.  Security and integrity of data traffic.  Planning, designing, and evaluating hospitality related Web sites.

5001. Nutrition and Exercise (3) Same as EXSS 5001 P: EXSS 3805; NUHM 2105; or consent of instructor. Relationship of sport and physical activity to basic nutrition principles.

5300. Nutrition for Wellness (3) P: 1 course in clinical nutrition and 1 in nutrition education. Planning, implementing, and evaluating nutrition services and education in wellness programs.

NUHM Banked Courses

3393. Purchasing for Food Service Operations (3) 5050. Nutrition and the Workplace (1)

4208. Food and Beverage Management (2) 5211, 5212. Advanced Clinical Nutrition (1,2)

4209. Food and Beverage Management Laboratory (1) 5351. Food Service Production Systems (2)

Catalog minutes submitted by Ellen Arnold