Utah Valley State College 2008-2009 Course Catalog - (Page 342) Course Descriptions leader, sources of power, time management, the planning and decision making process, three core functions of public health, social marketing strategies as well as other timely topics related to the administration and practice of public health. product that is characteristic of the community health discipline and worthy of communication to a broader audience. May be repeated for a maximum of 3 credits toward graduation. hm 1180 food and beverage management 3:3:0 hLth 4600 research methods for community health 3:3:0 f, Sp • hLth 490r Special topics in community health 1 to 3:1 to 3:0 On Sufficient Demand Prerequisite(s): HLTH 3200 or Instructor Permission Explores and examines special topics related to community health issues and problems. May include community health topics such as AIDS/HIV, West Nile Virus, special drug and sexuality issues, obesity, suicide, teenage pregnancy and terrorism. May be repeated for a maximum of six credits toward graduation. • Prerequisite(s): Statistics required or instructor permission For students interested in a Community Health option within the Integrated Studies Degree. Also for students interested or working in health care fields such as nursing, dental hygiene, etc. Introduces research techniques, methodology, and designs. Examines the planning, organizing, and conducting of research studies for solving problems unique to community health. Includes literature review and research article critiques. Designed for hospitality management majors and as elective credit for other business majors. Studies management principles of menu planning, purchasing, storage, food and beverage production, service, and sanitation. Includes lecture, case studies, guest speakers, field trip and project. Completers should understand the basic structure of a hospitality unit and how management principles relate to a restaurant. f, Sp hm 281r cooperative Work Experience 2 to 9:1:5 to 40 • hm—hospitAlity mAnAgement hm 1010 Introduction to hospitality Industry 3:3:0 hLth 4700 capstone 3:3:0 • Prerequisite(s): Senior Standing and Community Health majors Provides students with preparation for graduate school and their first job in health education. The course has three main focus areas: (1) Preparation for the CHES exam, (2) graduate school applications, and (3) job applications including creating a portfolio and mock interviews. Intended for seniors in the Community Health emphasis. f, Sp hLth 482r community health Internship 2 to 6:1:5 to 25 • Prerequisite(s): Completion of Community Health Discipline Core with GPA 2.5 For students majoring in Community Health with an emphasis in Community Health Education or Health Care Administration. Community field work intended to give the students experience and knowledge in community health education and services. The internship is spent in appropriate community health programs, under the preceptorship of an individual qualified by education and/or experience. May be repeated for a maximum of 6 credits toward graduation. Su, f, Sp Designed for hospitality management majors and as elective credit for other business majors. Provides a basic understanding of the lodging and food service industry by tracing the industry’s growth and development. Analyzes management’s functions and responsibilities in such areas as administration, organization, communications, accounting, marketing, and human relations. Examines industry opportunities and future trends. Includes lecture, field trips, guest speakers, film, and tapes. Completers should have a knowledge of career opportunities and basic hospitality management principles. f, Sp; dE Prerequisite(s): Approval of Woodbury School of Business Career and Corporate Manager Provides opportunities to apply classroom theory on the job. Students work as paid employees in a job that relates to their careers while enrolled at the institution. Credit is determined by the number of hours a student works during the semester. Completers meet individually set goals. A total of six credits may be applied toward graduation with a diploma or AAS degree and three credits toward Certificate programs. Su, f, Sp hm 2890 Industrial Work Experience 1 to 8:0:5 to 40 Designed for hospitality management majors as elective credit. Provides practical work experience in an actual restaurant, applying management theory in carrying out duties assigned by the manager/owner. Su, f, Sp hm 1110 food production principles 3:3:1 hm 296r hospitality management Seminar 1 to 3:1 to 3:0 On Sufficient Demand Prerequisite(s): Instructor/Department Chair Approval Provides short courses, workshops, and special programs in hospitality management or culinary arts topics. Repeatable for up to three credits. • Designed for hospitality management majors and as elective credit for other business majors. Explains the techniques and procedures of quality and quantity food production. Studies the selection and preparation of major food products. Provides an extensive set of basic and complex recipes for practice. Includes lectures, lab, visits of guest chefs, and field trips. Completers should be prepared to enter the working field as a prep cook. f, Sp hm 297r Independent Study 1 to 3:1 to 3:0 • hLth 483r International health Education Internship† 2 to 6:1:5 to 25 Su, f, Sp Prerequisite(s): Consent of instructor For students wishing to gain experience in international health issues. Offers experience and knowledge in international education and services. Requires participation in an appropriate health program under the preceptorship of an individual qualified by education and/or international experience. May be repeated for a maximum of 6 credits toward graduation. • hm 1130 hotel operations I 3:3:0 hLth 489r undergraduate research 1 to 3:0: 5 to 15 • Prerequisite(s):Permission of the instructor and the department Provides students the opportunity to conduct research under the mentorship of a faculty member. Students will put in practice the theoretical knowledge gained in prior major courses. Students will create a significant intellectual or creative f, Sp Designed for hospitality management majors and as elective credit for other business majors. Presents a systematic approach to front office procedures by detailing the flow of business through a hotel beginning with the reservation process and ending with check-out settlement. Examines various elements of effective front office management, paying particular attention to planning and evaluating front office operation and to personnel management. Front office procedures and management are placed within the context of the overall operation of a hotel. Includes role play and computer simulations. Completers should be competent to be a beginning front desk clerk. f, Sp Prerequisite(s): Department Chair Approval Offers independent study as directed in reading, in individual projects, etc., in the area of hospitality management or culinary arts at the discretion and approval of the department chair. May be repeated for up to 3 credits. On Sufficient Demand hm 3020 hospitality managerial Accounting 4:4:0 • Prerequisite(s): ACC 2010 Presents managerial accounting concepts and explains how these concepts apply to specific operations within the hospitality industry. Covers the principles and procedures involved in developing an operating budget, income and costs controls, and pricing models. Designed to present the general conceptual framework for understanding managerial accounting concepts and then make decisions using various techniques that are informed, rational, and well thought out. Introduces various financial topics and practice application techniques. Lectures, demonstrations, and case studies will be used in class. Catalog 2008–2009 Utah Valley University
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