Merchandising and Hospitality Management Merchandising and Hospitality Management, SMHM = 1110 4000. The New York Market. 3 hours. Orientation to the New York fashion and home furnishings industry and retail institutions. Course includes a six-day field study in New York with a one-week pre-trip orientation, and a post-trip summation and evaluation. Prerequisite(s): SMHM 2400 or 3490, 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 design, production and wholesaling of ready-to-wear. May include field trips. Prerequisite(s): SMHM 1320 or 2440, 2330 and 3490, or consent of instructor. 4080. Home Furnishings Merchandising. 3 hours. Exploration of the role and responsibilities of the home furnishings merchandiser; including relation to other sectors of the home furnishings market, forecasting, buying, promoting, advertising, pricing, and selling. Prerequisite(s): SMHM 2400. Offered fall semester only. 4090. Visual Merchandising and Small-Store Planning. 3 hours. Study and application of display principles as related to visual merchandising. Development of individualized plans for opening a small retail store. Prerequisite(s): SMHM 2360 and 2400 or 3490. 4210. Hospitality Cost Controls. 3 hours. A 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 2010 and 2020. 4220. Resort and Club Management. 3 hours. A comprehensive course designed to examine operational aspects of resort and club management. Emphasis is on resort and club planning, development, marketing, personnel selection and training, legal issues, and financial statement analysis. Prerequisite(s): consent of instructor. 4250. Quantity Food Production and Management. 3 hours. (2;6) Provides students with an understanding of the scientific quantity food preparation principles and techniques that apply to all aspects of food production. Students apply the management functions, such as planning, organizing, leading and controlling, in a restaurant operation. Prerequisite(s): SMHM 1470, 2520, 2550, 4210 and BIOL 2380. Students must apply one semester in advance and pass departmental screening. Uniforms required. 4450. Fashion Promotion. 3 hours. Principles of fashion promotion and salesmanship within the fashion industry. Prerequisite(s): SMHM 2400 or 3490, or consent of instructor. 4660. Retail Buying. 3 hours. An exploration of the buying function and differences in buyersı responsibilities in various types of merchandising organizations. Topics include buying-selling cycles, stock and merchandise assortment planning (especially with computers), merchandise resources, vendor relations, negotiating, pricing, and the development of import marketing programs. Prerequisite(s): MKTG 3650 and 4600. (Same as MKTG 4660.) 4730. Hotel and Restaurant Management Systems. 3 hours. Conceptual analysis of hotel and restaurant management systems that include food and beverage, sales/marketing, engineering, personnel and rooms division. Detailed consideration is given to comparative management techniques and strategic market planning. Prerequisite(s): MKTG 3650, MGMT 3820 and SMHM 4210. 4750. Managing a Diverse Workforce in the Merchandising and Hospitality Industry. 3 hours. Exploration of current issues affecting management of the merchandising and hospitality workforce, including cultural diversity, family and work values, sexual harassment, ethics and the disabled. 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 managing facility operations. Prerequisite(s): SMHM 4250 or concurrent enrollment. 5240. Assessment of Retailing Practices in Merchandising. 3 hours. Survey and analysis of merchandising principles as employed by representative retail firms (chain, department, specialty, boutique and discount stores). Field trips arranged. 5250. Restaurant Development. 3 hours. The identification, examination and application of restaurant development principles. Topics include menu planning, service styles, dining room and kitchen design, materials purchasing and receiving, food production techniques, accounting and financial management, and merchandising. 5280. Hotel and Restaurant Operations: Theory and Analysis. 3 hours. A study of hotel and restaurant management operations problems, including the areas of budgeting, human resource scheduling and payroll control, sales forecasting, costing and financial statement analysis. Students will be actively involved in writing and discussing cases on current operations issues. 5300. Research Methods in Merchandising and Hospitality Management. 3 hours. A critical evaluation of research in human resource management. Development of research skills; writing the thesis proposal. 5350. Issues and Trends in Merchandising and Hospitality Management. 3 hours. An analysis of current issues, trends and future projections influencing the field of either hotel and restaurant management or fashion merchandising. 5440. Social Psychology of Dress. 3 hours. Application of social-psychological theories to analyze, assess and predict clothing behaviors: selection, satisfaction, purchasing. Topics include role of clothing in self-presentation and interpersonal communication. 5460. Human Relations in Merchandising and Hospitality Management. 3 hours. Major areas of human relations skills necessary for managing employees and customers in merchandising and hospitality management are studied. Topics include employee supervision, motivation, communication, training, management development, problem-solving, decision making and stress management. 5550. Sales and Promotion in Merchandising and Hospitality Management. 3 hours. Assessment and utilization of sales and promotional techniques appropriate for the merchandising and hospitality industries. 5650. Clothing and Textile Industries in a Global Market. 3 hours. Survey of textile/apparel industries in the United States and selected countries; factors affecting the complex, including import/export trends, sourcing strategies and government regulations. 5750. Technological Advances in the Apparel Industry. 3 hours. Lecture, review of literature and discussion of topics related to technological advances in the apparel industry; field trips to companies utilizing computer-aided design/computer-aided manufacturing (CAD/CAM) equipment. Prerequisite(s): SMHM 4010 or equivalent. 5790. Field Experiences in Various Areas of Concentration. 3 hours. Arranged. 5800. Seminar in Various Areas of Concentration. 3 hours. May be repeated for credit as topics vary. 5900-5910. Special Problems in Various Areas of Concentration. 3 hours each. Arranged. Prerequisite(s): consent of instructor. 5920. Problem in Lieu of Thesis. 3 hours. No credit given until problem in lieu of thesis is completed. 5950. Masterıs Thesis. 3 or 6 hours. To be scheduled only with consent of department. 6 hours credit required. No credit assigned until thesis has been completed and filed with graduate dean. Continuous enrollment required once work on thesis has begun. May be repeated for credit.