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Merchandising and Hospitality Management
Merchandising and Hospitality Management, SMHM = 1110
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.
1320. Apparel Construction and Analysis. 3 hours. (2;3) Course focuses on construction and analysis of garment components of mass-produced apparel. The class integrates the study of traditional clothing construction with that of apparel production.
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 (HECO 1322). Principles of Nutrition. 3 hours. An introduction to the study of carbohydrates, fats, protein, vitamins and minerals, and their relationship to health and wellness. Digestion, metabolism and controversies in nutrition are discussed. Professional implications emphasized.
1470. Principles of Food Preparation. 3 hours. (2;3) A laboratory-based course designed to familiarize students with scientific food preparation principles and techniques. Uniforms required.
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.
2330 (HECO 1320). Textiles. 3 hours. Fibers, fabric construction and finishes applied to selection, use and care of fabrics.
2360. Home Furnishings I. 3 hours. (2;2) Aesthetic, economic and social considerations in interior design; selection, construction and arrangement of furnishings and accessories.
2400. Introduction to Home Furnishings. 3 hours. Survey of the home furnishings industry including development, functions, influences and scope. Introduction to home furnishings terminology, resources, participants and careers. Offered fall semester only.
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) Menu planning and pricing and service of food. Organization and management of dining room service systems encompassing American, French, banquet service, beverage service and tableside cookery. Prerequisite(s): SMHM 1420. Uniforms required.
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.
3350. The History of Costume and Furniture. 3 hours. Historic periods; their influence on current trends.
3370. Dress and Human Behavior in Society. 3 hours. Course focuses on the sociocultural significance of dress in American society. 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, and CNET 2300. 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. 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. (Same as MKTG 3510.)
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) Topics include textile care, testing and new developments. May include field trips. Prerequisite(s): CHEM 1310 or equivalent and SMHM 2330.
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): ACCT 2030 or concurrent registration, and junior standing or consent of instructor.
3800. Principles of Travel and Tourism. 3 hours. A study of travel and tourism as a global industry. Topics include historical aspects of tourism, economic/social effect of tourism, tourism planning and development, tourism marketing, and modes of travel.
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. Offered fall semester only.
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 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 design, production and wholesaling of ready-to-wear. May include field trips. Prerequisite(s): SMHM 1320, 2330 and 2490, 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 2490.
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 2020 and 2030, and junior standing.
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): junior standing or 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 1420, 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 2490 or consent of instructor.
4660. Retail Buying. 3 hours. An exploration of the buying function and differences in buyers' 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 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. 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 concurrent).
4900-4910. Special Problems. 1-3 hours each. Prerequisite(s): consent of instructor.
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