Melody LeHew, Interim Head

Professors: Gould and Shanklin; Associate Professors:  Kwon, Roberts, and Sauer; Assistant Professors: Hanson, Jang, Malek, and Molt; Instructors: Edwards, Howells, King, Korenek, Marshall, Pence, Schrader, and Whitehair; Emeritus Professors: Canter and Miller; Emeritus Associate Professors: Barrett and Roach; Emeritus Instructor: Pesci.

152 Justin Hall
785-532-5521
Fax: 785-532-5522
E-mail: hmdt@ksu.edu
www.humec.k-state.edu/hmd

The programs in the Department of Hospitality Management and Dietetics prepare students to enter the professions of hotel and restaurant management, foodservice management, and dietetics.

The department offers a bachelor of science degree in dietetics and a bachelor of science degree in hospitality management. Two programs, the coordinated program in dietetics and the didactic program in dietetics, lead to the bachelor of science degree in dietetics.  For students to graduate with a degree in dietetics, they must be admitted to either the coordinated program or the didactic program in dietetics.

Programs

Bachelor of Science

• •  Dietetics (B.S.)
• •  Hospitality Management (B.S.)

Bachelor of Science/Master of Science

• •  Concurrent BS and MS in Hospitality Management

Minor

• •  Hospitality Management Minor

Courses

Hospitality Management and Dietetics

• •  HMD 011 - Orientation to Hospitality Management
• •  HMD 120 - Introduction to the Hospitality Industry
• •  HMD 130 - Careers in Nutrition and Dietetics
• •  HMD 220 - Environmental Issues in Hospitality
• •  HMD 230 - Issues in Tourism
• •  HMD 275 - Structured Field Experience in Hospitality Management
• •  HMD 331 - Professional Club Management
• •  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 363 - Principles of Convention, Meeting and Event Management
• •  HMD 370 - The Business of Wedding Consulting
• •  HMD 375 - Foodservice Work Experience
• •  HMD 376 - Convention, Meeting and Event Management Work Experience
• •  HMD 377 - Lodging Work Experience
• •  HMD 421 - Hospitality Service Systems
• •  HMD 422 - Cost Controls in Hospitality Operations
• •  HMD 423 - Facility, Risk, and Security Management
• •  HMD 424 - Hospitality Marketing and Sales
• •  HMD 426 - Financial Management in Dietetics
• •  HMD 427 - Travel and Dining Auction Event Management
• •  HMD 430 - Study Abroad Experience in Hospitality Management and Dietetics
• •  HMD 442 - Introduction to Wines
• •  HMD 462 - Advanced Wines
• •  HMD 464 - Lodging Management Systems
• •  HMD 475 - Internship in the Hospitality Management
• •  HMD 482 - Human Resource Management in the Hospitality Industry
• •  HMD 490 - Practicum in Clinical Dietetics
• •  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 - Introduction to Research in Dietetics Practice
• •  HMD 621 - Hospitality Law
• •  HMD 624 - Procurement in the Hospitality Industry
• •  HMD 640 - Entrepreneurship in Hospitality Management and Dietetics
• •  HMD 643 - Food Writing
• •  HMD 662 - Foodservice Systems Management
• •  HMD 663 - Convention, Meeting, and Event Management Systems
• •  HMD 664 - Lodging Management Theory
• •  HMD 705 - Computer Implementation in Foodservice and Hospitality Operations
• •  HMD 710 - Readings in Foodservice and Hospitality Management
• •  HMD 720 - Administration of Health Care Organizations
• •  HMD 785 - Practicum in Foodservice Systems Management