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Department of Human Nutrition and Hospitality Management

http://ches.ua.edu/nhm

It is important for students to obtain the list of specific courses to be taken each semester from the department. Many of the courses in the major must be taken in a prescribed sequence, and most are offered only once each year.

Food and Nutrition Major

Office: 403 Russell Hall

The curriculum of the food and nutrition major is designed to prepare students for careers in health care facilities, community-health-nutrition programs, food-service management and business. The major offers two routes to registration as a dietitian: a didactic program in dietetics (DPD) and a coordinated program in dietetics (CPD), both of which are accredited by the Accreditation Council for Education in Nutrition and Dietetics. A third option, the nutrition sciences concentration, is designed for students who plan to attend medical school. The DPD prepares students to apply for dietetic internships in order to be eligible to take the registration examination for dietitians. Students who complete the CPD are eligible to take the registration examination after graduation.

All students in the coordinated or didactic program in dietetics follow the same plan of study for the first 66 or 68 hours. In the fall semester of the junior year, students either apply to the coordinated program or the didactic program track. Regardless of the option chosen, all students complete the required courses listed below:

Required Courses

Hours
BER 345Educational Statistics3
BSC 215Human Anatomy & Physiology I4
BSC 216Human Anatomy & Physiology II4
BSC 242Microbiology And Man4
CH 104Introductory Chemistry4
CH 105Introductory Org Chem4
HES 100Freshman Compass Human Env Sci (Or)3
Distance Compass HES (Distance Learning Students Only*)
HES 310Issues Human Envir Sciences3
NHM 101Intro Human Nutrition3
NHM 195Intro Dietetics Nutrition1
NHM 201Nutrition In Life Cycle3
NHM 253Food Science3
NHM 361Nutritional Biochemistry3
NHM 362Nutrition At Cell Level3
NHM 363Applied Nutrition3
NHM 365Med Nutr Therapy I3
NHM 372Intro Food Service Mgt3
NHM 373Purchsg Design Risk Mgt Food S3
NHM 374Quant Food Prod & Servc3
NHM 395Intro Research Food Nutr1
NHM 454Experimental & Functional Food Science3
NHM 465Medical Nutrition Therapy II3
NHM 340Community Nutrition3
NHM 441Nutrition Education2
NHM 442Nutrition Care Process1
NHM 475Mgt Food Service Systems3
NHM 491Directed Professional Study3
PY 101Intro To Psychology3
* Not required for transfer students
Total Hours82

Students who choose the coordinated program in dietetics must also take:

NHM 366Supv Pract Med Nutr Therapy I3
NHM 390Pract Food Service Mgt I3
NHM 464Superv Pract Commun Nutr1
NHM 466Sup Pract Med Nutr Therapy II3
NHM 467Supervised Practice in Long-term Care3
NHM 476Pract Food Serv Mgt II2
NHM 485Sup Prac in Dic Mgmt3

Didactic Program in Dietetics

The didactic program in dietetics (DPD) provides students with the required knowledge to apply for a dietetic internship. Upon successful completion of the DPD, students receive a verification statement indicating that they are eligible to enter a dietetic internship. Students in the DPD take the courses required of all food and nutrition majors plus NHM 492 Prepare Dietetic Internship (offered on campus only).

To receive a verification statement, students must meet the following requirements:

  • complete the following courses with a C or better
NHM 101Intro Human Nutrition3
NHM 195Intro Dietetics Nutrition1
NHM 201Nutrition In Life Cycle3
NHM 253Food Science3
CH 104
  & CH 105
Introductory Chemistry
   and Introductory Org Chem
8
BSC 215
  & BSC 216
Human Anatomy & Physiology I
   and Human Anatomy & Physiology II
8
PY 101Intro To Psychology3
  • have a cumulative GPA of 2.75 or higher
  • have a B-or better in all 300 and 400 level courses in Food and Nutrition (including BER 345 Educational Statistics)
  • complete all required DPD courses
  • complete a bachelor's degree

Coordinated Program in Dietetics

The coordinated program in dietetics (CPD) provides students with both the required knowledge and supervised practice experiences to be eligible to sit for the national examination to become a registered dietitian (RD). The University of Alabama CPD provides a concentration and culminating experience in Dietetics Management and Communication. Students in the CPD take the courses required of all food and nutrition majors plus an additional seven courses (17 hours) in which they apply the theories presented in these courses through experiences in food service and health care facilities, as well as health promotion programs. Students interested in completing CPD should apply at the beginning of the junior year during the fall admission period. A second opportunity for admission is available at the end of the junior year during the spring admission period. Application forms are available from the department. Admission to the CPD is limited. Applications will be reviewed and recommended by the committee on admissions of the Department of Human Nutrition and Hospitality Management. Criteria for admission include the following:

  • The student must present a cumulative grade point average of at least 2.5 and must have completed (with a minimum grade of C) or be enrolled in the following courses:
BSC 215Human Anatomy & Physiology I4
BSC 216Human Anatomy & Physiology II4
CH 104Introductory Chemistry4
CH 105Introductory Org Chem4
EN 101English Composition3
EN 102English Composition3
NHM 101Intro Human Nutrition3
NHM 195Intro Dietetics Nutrition1
NHM 201Nutrition In Life Cycle3
NHM 253Food Science3

BSC 215Human Anatomy & Physiology I4
BSC 216Human Anatomy & Physiology II4
CH 104Introductory Chemistry4
CH 105Introductory Org Chem4
EN 101English Composition3
EN 102English Composition3
NHM 101Intro Human Nutrition3
NHM 195Intro Dietetics Nutrition1
NHM 201Nutrition In Life Cycle3
NHM 253Food Science3
  • Two courses in the social sciences and the core curriculum language requirement should have been completed.
  • A pretest covering material from the above prerequisite courses is part of the admission process. The score on the pretest is considered by the committee on admissions.
  • The applicant must complete an application form and a statement of activities and/or work experience and must provide a self-evaluation and three recommendation forms. The self-evaluation and recommendation forms are provided to the applicant. Each student will receive a copy of the CPD admission and retention policy, which delineates grade requirements for specific courses. Once admitted to the CPD, the student’s progress is reviewed each semester, and the student is informed if remediation is required. If the normal progression through the program is interrupted, the student is not guaranteed a place in the next class and must reapply to the CPD the following year. Preference will be given to students matriculating at The University of Alabama.

The Commission on Dietetic Registration (CDR) will change the entry-level registration eligibility education requirements for dietitians, beginning in 2024, from a baccalaureate degree to a minimum of a graduate degree. All other entry-level dietitian registration eligibility requirements remain the same.

 

Sample Curriculum for the Food and Nutrition Major

All Food and Nutrition Majors Completing CPD or DPD

Freshman Year

Hours
HES 100Freshman Compass Human Env Sci (Or)3
Distance Compass HES (Distance Learning Students Only)
NHM 101Intro Human Nutrition3
NHM 195Intro Dietetics Nutrition1
CH 104
  & CH 105
Introductory Chemistry
   and Introductory Org Chem
8
PY 101Intro To Psychology3
EN 101
  & EN 102 or
English Composition
   and English Composition
3-6
EN 103 Advanced English Composition
Humanities (HU) or Fine Arts (FA) or Literature (L)6
Mathematics (MA)3
Total Hours30-33

 

Sophomore Year

BSC 215
  & BSC 216
Human Anatomy & Physiology I
   and Human Anatomy & Physiology II
8
NHM 201Nutrition In Life Cycle3
NHM 253Food Science3
Computer science (C) or foreign language (FL )6-8
History (HI) or social and behavioral sciences (SB)3
Statistics3
Humanities (HU) or Fine Arts (FA) or Literature (L)6
NHM 373Purchsg Design Risk Mgt Food S3
NHM 395Intro Research Food Nutr1
Total Hours36-38

DPD Track

Junior Year

Hours
NHM 361Nutritional Biochemistry3
NHM 362Nutrition At Cell Level3
NHM 363Applied Nutrition3
NHM 365Med Nutr Therapy I3
NHM 372Intro Food Service Mgt3
NHM 373Purchsg Design Risk Mgt Food S3
NHM 374Quant Food Prod & Servc3
NHM 441Nutrition Education2
NHM 442Nutrition Care Process1
Humanities (HU) or Fine Arts (FA) or Literature (L)3
NHM 340Community Nutrition3
Total Hours30

 

Senior Year

HES 310Issues Human Envir Sciences3
NHM 465Medical Nutrition Therapy II3
NHM 475Mgt Food Service Systems3
NHM 491Directed Professional Study3
NHM 492Prepare Dietetic Internship1
History (HI) and social and behavioral sciences (SB)6
Humanities (HU) or Fine Arts (FA) or Literature (L)3
BSC 242Microbiology And Man4
NHM 454Experimental & Functional Food Science3
Total Hours29

CPD Track

Junior Year

NHM 361Nutritional Biochemistry3
NHM 362Nutrition At Cell Level3
NHM 363Applied Nutrition3
NHM 365Med Nutr Therapy I3
NHM 366Supv Pract Med Nutr Therapy I3
NHM 372Intro Food Service Mgt3
NHM 373Purchsg Design Risk Mgt Food S3
NHM 374Quant Food Prod & Servc3
NHM 390Pract Food Service Mgt I3
NHM 441Nutrition Education2
NHM 442Nutrition Care Process1
NHM 340Community Nutrition3
Total Hours33

 

Senior Year

NHM 464Superv Pract Commun Nutr1
NHM 465Medical Nutrition Therapy II3
NHM 466Sup Pract Med Nutr Therapy II3
NHM 467Supervised Practice in Long-term Care3
NHM 475Mgt Food Service Systems3
NHM 476Pract Food Serv Mgt II2
NHM 485Sup Prac in Dic Mgmt3
NHM 491Directed Professional Study3
HES 310Issues Human Envir Sciences3
Humanities (HU)6
History (HI) and social and behavioral sciences (SB)3
NHM 454Experimental & Functional Food Science3
Total Hours36

Nutrition Sciences Concentration for Food and Nutrition Majors

The nutrition sciences concentration is designed for students planning to attend medical school and who wish to major in food and nutrition. This concentration does not meet the requirements to become a registered dietitian. Students who choose to meet both the requirements for medical school and for registration as a dietitian should work with an advisor to add the necessary courses to this curriculum. Applications to medical school should be completed approximately one year prior to the expected date of enrollment. The Medical College Admission Test (MCAT) is required by most schools. The Health Professions Advising Office in the College of Arts and Sciences is available to assist food and nutrition majors.

Hours
BSC 215Human Anatomy & Physiology I4
BSC 216Human Anatomy & Physiology II4
CH 101General Chemistry4
CH 102General Chemistry4
CH 231Elem Organic Chemistry I3
HES 310Issues Human Envir Sciences3
NHM 101Intro Human Nutrition3
NHM 195Intro Dietetics Nutrition1
NHM 201Nutrition In Life Cycle3
NHM 361Nutritional Biochemistry3
NHM 362Nutrition At Cell Level3
NHM 363Applied Nutrition3
NHM 365Med Nutr Therapy I3
NHM 395Intro Research Food Nutr1
NHM 465Medical Nutrition Therapy II3
NHM 441Nutrition Education2
NHM 442Nutrition Care Process1
PY 101Intro To Psychology3
Choose two of the following three writing courses:6
Experimental & Functional Food Science
Directed Professional Study
NHM 340Community Nutrition3
Total Hours60

Additional Courses Required for Premedical Education

Hours
BSC 114
  & BSC 115
Principles Of Biology I
   and Laboratory Biology I
4
BSC 116
  & BSC 117
Principles Biology II
   and Biology II Laboratory
4
CH 232Elem Organic Chem II3
CH 237Elem Organic Chem Lab2
MATH 115Precalc Algebra & Trig3
MATH 125Calculus I4
PH 101General Physics I4
PH 102General Physics II4
Total Hours28

Sample Curriculum for the Nutrition Sciences Concentration for Food and Nutrition Majors

Freshman Year

HES 100Freshman Compass Human Env Sci3
EN 101
  & EN 102
English Composition
   and English Composition
6
CH 101
  & CH 102
General Chemistry
   and General Chemistry
8
NHM 195Intro Dietetics Nutrition1
NHM 101Intro Human Nutrition3
PY 101Intro To Psychology3
Humanities (HU) or Fine Arts (FA) or Literature (L)6
Math3
Total Hours33

 

Sophomore Year

CH 231Elem Organic Chemistry I3
BSC 215
  & BSC 216
Human Anatomy & Physiology I
   and Human Anatomy & Physiology II
8
NHM 201Nutrition In Life Cycle3
Humanities (HU) or Fine Arts (FA) or Literature (L)6
History (HI) or Social and Behavioral Sciences (SB)9
NHM 253Food Science3
NHM 395Intro Research Food Nutr1
Total Hours33

 

Junior Year

NHM 361Nutritional Biochemistry3
NHM 362Nutrition At Cell Level3
NHM 363Applied Nutrition3
NHM 365Med Nutr Therapy I3
NHM 441Nutrition Education2
NHM 442Nutrition Care Process1
Computer or Foreign Language6-8
Electives (choose courses to meet premed requirements)3
NHM 340Community Nutrition3
Total Hours27-29

 

Senior Year

NHM 465Medical Nutrition Therapy II3
HES 310Issues Human Envir Sciences3
Electives (choose courses to meet premed requirements)15
NHM 491Directed Professional Study (Only taught in Summer)3
NHM 454Experimental & Functional Food Science3
Total Hours27

 

Food and Nutrition Minor

Office: 101 Doster Hall

Admission into the Minor

A minor in food and nutrition is offered by the department and requires 18–20 hours, including NHM 101 Intro Human Nutrition and NHM 201 Nutrition In Life Cycle. The remaining hours are determined in consultation with an academic adviser. To fulfill natural science requirements, students are encouraged to take introductory chemistry and introductory organic chemistry.

Students are expected to formally declare a minor. With the assistance of an adviser in the minor department, students should complete the of Major/Minor Application online under the Student tab of myBama before or during the third year of full-time enrollment.

Grade Point Average

A 2.0 grade point average in the minor is required for completion of the degree. The minor GPA is calculated based on all courses applicable to the minor that the student has attempted at UA.

Minor Courses

The minor in food and nutrition requires the successful completion of a minimum of 18 semester hours:

Hours
NHM 101Intro Human Nutrition3
NHM 201Nutrition In Life Cycle3
NHM electives 300 or 400 level9
NHM electives (NHM 253 or NHM 250 may be taken)3
Total Hours18

 

Suggested Courses

NHM 210Dynamics Weight Control3
NHM 250Principles of Food Preparation3
NHM 305Vegetarian Nutrition3
NHM 315Nutrition For Performance3
NHM 320Food in Film3
NHM 361Nutritional Biochemistry3
NHM 362Nutrition At Cell Level3
NHM 372Intro Food Service Mgt3
NHM 373Purchsg Design Risk Mgt Food S3
NHM 401Nutrition Health Profesn3
NHM 457Childhood Obesity3

 


Upper-level Residency

A minimum of six hours of 300- or 400-level courses in the minor must be earned on this campus.

Ancillary Courses

This minor does not require ancillary courses.

Additional Minor Requirements

Students are responsible for ensuring that they have met all University, college, major and minor requirements. However, each student must meet with an adviser in the major department for academic planning and to be cleared for registration each semester. College advisers are also available for additional assistance with minor, college and University requirements.

 

 

Restaurant, Hotel and Meetings Management Major

Office: 403 Russell Hall

The restaurant, hotel and meetings management curriculum offers a variety of courses designed to develop the skills and abilities required for a management career in hospitality management. The curriculum prepares students for a career in restaurant, commercial and institutional food-service operations, hotel front office management, hotel convention services, convention center meeting management, convention and visitor bureaus, corporate and non-profit meeting and event planning, hotel food and beverage management, hotel marketing and sales, and country club management.

Students must complete a 500-hour practicum or a 500-hour internship in a hospitality organization. Students must also select a concentration in Restaurant/Food and Beverage Management, Hotel/Lodging Management, Meetings/Event Planning, or a General Concentration.

Students may complete requirements for the Manage First Professional (MFP) certification available from the Educational Foundation of the National Restaurant Association and/or the Certified Hospitality Supervisor (CHS) certification available from the Educational Institute of the American Hotel and Lodging Association.

Students must file with the department office the first semester of the sophomore year a plan of study for their concentration. The plan of study must be approved by the student’s academic adviser. The RHM major is offered through the traditional on-campus setting or through distance education.

Distance Education RHM Program

Students completing the RHM program via distance education must complete the RHM Core Courses and the General RHM Concentration. The student's academic adviser will assist in selecting appropriate online courses to fulfill academic requirements. Students may fulfill degree requirements for the RHM program entirely online.

Students choosing a concentration in Restaurant/Food and Beverage, Hotel/Lodging, Meetings/Event, or a General Concentration must take the additional required classes.

Sample Curriculum for the Restaurant, Hotel and Meetings Management Majors

Freshman Year

Social and behavioral sciences (SB)3
EN 101
  & EN 102 or
English Composition
   and English Composition (RHM Elective)
3-6
EN 103 Advanced English Composition
HES 100Freshman Compass Human Env Sci3
RHM 175Intro Hotel Restaurant Hosp Mg3
Humanities (HU)6
Fine arts (FA)3
Mathematics (MA)3
RHM Elective3
Total Hours27-30

 

Sophomore Year

Foreign language (FL) or Computer (C)6-8
History (HI) or social and behavioral sciences (SB)6
EC 110Principles of Microeconomics3
Humanities (HU)3
Natural science (N)8
RHM 251Hospitality Employee Suprv/Mgt3
Total Hours29-31

 

Junior Year

RHM 303Mgn Quality In Hosp Industry3
RHM 310Basic Accounting in the Hospitality Industry3
Courses in RHM Concentration or minor15
RHM or other electives9
Total Hours30

 

Senior Year

RHM 468 or Practicum In Hospitality Mgt1
RHM 469 Internship Hospitality Managem
RHM 474Mangr Acct Hospitality Industr3
RHM 496RHM Senior Capstone Seminar1
Courses in RHM Concentration15
RHM electives6
HES 310Issues Human Envir Sciences3
Total Hours29

Required Courses

RHM 175Intro Hotel Restaurant Hosp Mg3
RHM 251Hospitality Employee Suprv/Mgt3
RHM 286Prof Develp Hospitality Manage1-3
RHM 303Mgn Quality In Hosp Industry3
RHM 310Basic Accounting in the Hospitality Industry3
RHM 468Practicum In Hospitality Mgt1
RHM 469Internship Hospitality Managem1
RHM 474Mangr Acct Hospitality Industr (Preq: AC 210 Intro to Accounting (Preq: EC 110))3
15-16 cr Electives Related to Major or Minor
Total Hours18-20

Restaurant/Food and Beverage Concentration (30 hrs)

NHM 250Principles of Food Preparation3
RHM 285Food Safety And Risk Managemen3
RHM 356Human Resources Management3
RHM 375Managing Catering Operations3
RHM 377Restaurant Management & Servic3
RHM 420Hospitality Marketing (or RHM 370 or MKT 300)3
RHM 421Hospitality Law (or LGS 200)3
RHM 465Food And Beverage Controls3
RHM 478Mgt Service Food Bev Operation3
CSM 204Intro Personl Finan Plan (or CSM 425 or CSM Elective)3
Total Hours30

 

Hotel/Lodging Concentration (30 hrs)

NHM 250Principles of Food Preparation3
RHM 241Mgt Of Food/Beverage Operation3
RHM 285Food Safety And Risk Managemen3
RHM 325 or Lodging Operations & Managemnt3
RHM 332 Front Office Management
RHM 375Managing Catering Operations3
RHM 387Hotel/Motel Security Management3
RHM 420Hospitality Marketing (or RHM 370 or MKT 300)3
RHM 421Hospitality Law (or LGS 200)3
RHM 479Convention Management & Servic3
RHM 450Issues Hotel & Lodg. Mgmt.3
Total Hours30

 

Meetings/Event Concentration (31 hours)

RHM 185Intro Meetings Events Ind3
RHM 321Tourism & Hospitality Industry3
RHM 370Event Marketing3
RHM 380Convention Trade Show Manageme3
RHM 385Event Lead. Prog, Prob Solving4
RHM 479Convention Management & Servic3
RHM 480Adv Meeting & Convention Mgt3
RHM 425Risk Management for Meetings & Events3
HES 460 or Sport Management3
MKT 337 Personal Selling
Department Approved RHM Course3
Total Hours31

Only Concentration Available for Distance Students

General Concentration (30 hours)

RHM 241 or Mgt Of Food/Beverage Operation3
RHM 377 Restaurant Management & Servic
NHM 253Food Science3
RHM 285Food Safety And Risk Managemen3
RHM 375 or Managing Catering Operations3
NHM 374 Quant Food Prod & Servc
RHM 325 or Lodging Operations & Managemnt3
RHM 332 Front Office Management
RHM 355Hospitality Industry Training (or CSM Elective)3
RHM 356Human Resources Management (or CSM elective)3
RHM 420Hospitality Marketing (or RHM 370 or MKT 300)3
RHM 421Hospitality Law (or RHM 425 or LGS 200)3
RHM, CSM or MGT Elective3
Total Credit Hours30

 

The University Club

On April 1, 2012 the College of Human Environmental Sciences assumed the day-to-day leadership and management functions of The University Club, located on Queen City Avenue, near downtown Tuscaloosa. Students in the Restaurant, Hotel and Meetings Management Program rotate through the club to gain “real world, hands-on” experiences. Students taking RHM 375, Managing Catering Operations, have the opportunity to host catered events at The University Club in both fall and spring semesters. Student learning is enhanced with opportunities to acquire knowledge in the classroom and apply that knowledge in a living laboratory.

The University Club was built on land reserved in 1819 by the Congress of the United States as part of a donation to endow “a seminary of learning” for the state of Alabama. In 1834 the current home was constructed by James Dearing, a steamboat captain and member of the Alabama Legislature. The home was occupied by Governor Arthur P. Bagby from 1834-1841 while he was Governor of Alabama. The home was presented to The University of Alabama in 1944 by the Herbert David Warner and Mildred Westervelt Warner family to be used as a social center for faculty and staff. You are encouraged to visit The University Club web site at universityclub.ua.edu for additional information about club history and activities.

Human Nutrition and Hospitality Management (NHM) Courses

NHM 101. Intro Human Nutrition. 3 sem. hrs.

Introduction to principles of the science of nutrition, with implications for and applications to food selection for individuals of all ages.

NHM 105. Personal Nutrition. 3 sem. hrs.

Discussion and application of nutrition as it relates to personal health.

NHM 195. Intro Dietetics Nutrition. 1 sem. hr.

An overview of the major of food and nutrition and professions in nutrition and dietetics. Learn medical language by exploring the structure and meaning of terms frequently utilized in health care settings. Course includes guest speakers and lectures. Instructor permission required for non-majors.

NHM 201. Nutrition In Life Cycle. 3 sem. hrs.

Application of principles of basic nutrition to each stage of the life cycle. Emphasis is on the relationship of nutrition to growth, development, and health.
Prerequisite(s): NHM 101.

NHM 210. Dynamics Weight Control. 3 sem. hrs.

Analysis of interaction of nutrition and exercise in weight control. Techniques for measuring energy needs, estimating body composition, applying nutrition principles to weight control, and evaluating popular diet and exercise programs.

NHM 250. Principles of Food Preparation. 0,3 sem. hrs.

Principles of Food Preparation as they relate to food quality and acceptability. Restricted to RHM and NHM minors.

NHM 253. Food Science. 0,3 sem. hrs.

Introduction to the functionality of food ingredients and how the chemistry of food dictates the methods of preservation and preparation.

NHM 305. Vegetarian Nutrition. 3 sem. hrs.

This course will provide students with an introduction to vegetarian nutrition, including background information on general nutrition. This course will also cover a vegetarian diet's role in disease prevention, courses of plant-based nutrients, vegetarian diets throughout the life cycle, food policy and how to implement vegetarian diets into different areas of dietetic practice.

NHM 315. Nutrition For Performance. 3 sem. hrs.

This course is designed to address nutrition issues related to exercise and athletic performance.
Prerequisite(s): NHM 101.

NHM 320. Food in Film. 3 sem. hrs.

This course begins as an introduction to the portrayal of food and nutrition culture in film media and goes on to explore the dynamic interaction of shifting food and nutrition values with evolving media production trends. Film media explored includes television, movies, documentaries and news.

NHM 340. Community Nutrition. 3 sem. hrs.

Nutrition assessment of individuals and groups; provision of nutrition services in the community. Writing proficiency is required for a passing grade in this course.
Prerequisite(s): NHM 101, NHM 201, and NHM 395
Prerequisite(s) with concurrency: NHM 395.

NHM 361. Nutritional Biochemistry. 3 sem. hrs.

Intermediary metabolism of carbohydrates, fat, and protein with emphasis on homeostatic regulation in health and disease.
Prerequisite(s): CH 105 or CH 231.

NHM 362. Nutrition At Cell Level. 3 sem. hrs.

Physiological and chemical basis of nutrient needs.
Prerequisite(s): NHM 361.

NHM 363. Applied Nutrition. 3 sem. hrs.

Principles of nutrition assessment, including interviewing and nutrition care plans. Application of principles to selected stages of the life cycle.
Prerequisite(s): NHM 201 and BSC 215 and BSC 216.

NHM 365. Med Nutr Therapy I. 3 sem. hrs.

Study of pathophysiology and medical nutrition therapy for specific disease conditions.
Prerequisite(s): BSC 215 and BSC 216 and NHM 361 and NHM 363.

NHM 366. Supv Pract Med Nutr Therapy I. 3 sem. hrs.

Supervised clinical dietetics experience applying NHM 365 coursework. This course is only for students admitted to the Coordinated Program in Dietetics.
Prerequisite(s): NHM 365.

NHM 372. Intro Food Service Mgt. 3 sem. hrs.

Course includes theories, functions, and principles of management and tools for decision making. Offered in the fall semester.

NHM 373. Purchsg Design Risk Mgt Food S. 3 sem. hrs.

Principles, methods, and techniques used in purchasing food and equipment. Analysis of layout and design and of techniques used in evaluating work flow. Principles and techniques used in managing sanitation, safety, and security functions in food service.

NHM 374. Quant Food Prod & Servc. 0,3 sem. hrs.

Theory and techniques of quantity food production and service. Application of theory through hands-on experience.
Prerequisite(s): NHM 250 for RHM majors NHM 253 for NHM majors.

NHM 390. Pract Food Service Mgt I. 3 sem. hrs.

This directed individual study is designed to bridge the gap between the student's quantity foods laboratory course and the senior food service management supervised practice. Students will be placed in commercial health-care food service operations. This course is only for students admitted to the Coordinated Program in Dietetics.
Prerequisite(s): NHM 372, NHM 373 and NHM 374.

NHM 395. Intro Research Food Nutr. 1 sem. hr.

Basic research designs will be introduced and their applications in the broad areas of practice in dietetics will be discussed. Students will learn to use the Evidence Based Library of the American Dietetics Association Web site. Student membership in the Academy of Nutrition and Dietetics is a requirement of this course.
Prerequisite(s): NHM 101 and NHM 201.

NHM 401. Nutrition Health Profesn. 3 sem. hrs.

Covers the practical application of principles of normal nutrition (including the nutritive value of foods) and introduces nutrition for persons with health problems. Primarily for students pursuing careers in health care.

NHM 441. Nutrition Education. 2 sem. hrs.

Focuses on developing competency in learning-system design, with special emphasis on teaching nutrition in various settings.
Prerequisite(s): NHM 101 and NHM 201.

NHM 442. Nutrition Care Process. 1 sem. hr.

Focuses on developing competency in nutrition counseling.
Prerequisite(s): NHM 101 and NHM 201
Prerequisite(s) with concurrency: NHM 363.

NHM 454. Experimental & Functional Food Science. 3 sem. hrs.

Chemical and physical properties affecting food product development. Introduction to functional foods with additional value beyond basic nutrition. Strong analytical and writing skills are necessary for synthesizing peer-reviewed literature on experimental and functional foods in order to critically address nutrition questions. Scientific writing proficiency within this discipline is required for a passing grade in this course. One lecture per week with labs embedded within lectures.
Prerequisite(s): NHM 101, NHM 253, NHM 340, NHM 365, NHM 395, and CH 105.

NHM 457. Childhood Obesity. 3 sem. hrs.

Focuses on the physiological, genetic, environmental, and behavioral factors that predispose children and adolescents to obesity; explores the clinical and public health strategies for treatment and prevention.

NHM 464. Superv Pract Commun Nutr. 1 sem. hr.

Experiences that include nutrition assessment, counseling, and delivery of nutrition services in the community. This course is only for students admitted to the Coordinated Program in Dietetics.

NHM 465. Medical Nutrition Therapy II. 3 sem. hrs.

Continuation of NHM 365. Basic principles of enteral and parenteral nutrition support, as well as advanced medical nutrition therapy for critical care.
Prerequisite(s): NHM 365.

NHM 466. Sup Pract Med Nutr Therapy II. 3 sem. hrs.

Supervised clinical dietetics experience applying NHM 465 coursework. This course is only for students admitted to the Coordinated Program in Dietetics.

NHM 467. Supervised Practice in Long-term Care. 3 sem. hrs.

Supervised clinical dietetics experience in the long-term care setting. This course is only for students admitted to the Coordinated Program in Dietetics.
Prerequisite(s): NHM 365, NHM 366, NHM 465, and NHM 466.

NHM 468. Practicum Nutrition Food Servi. 1-5 sem. hr.

Planned professional experience working in nutrition and/or food services. Usually in a medical care environment.

NHM 475. Mgt Food Service Systems. 3 sem. hrs.

Through lectures and class discussions, the theory, functions, and principles of management are applied. Emphasis is on personnel and financial management, problem solving, decision making, and systems analysis.
Prerequisite(s): NHM 372 and NHM 373 and NHM 374.

NHM 476. Pract Food Serv Mgt II. 2 sem. hrs.

Supervised practice in an institutional food service setting applying NHM 475 coursework. This course is only for students admitted to the Coordinated Program in Dietetics.

NHM 485. Sup Prac in Dic Mgmt. 3 sem. hrs.

Conduct a research project using appropriate research methods, ethical procedures and statistical analysis to culminate in the execution of a program for a target population. Develop and implement a curriculum, adhere to budget constraints, and implement a marketing plan utilizing web based messages and social media. This course is only for students admitted to the Coordinated Program in Dietetics.
Prerequisite(s): NHM 366, NHM 390, NHM 464, and NHM 466.

NHM 490. Directed Individual Study. 1-6 sem. hr.

Individual study in nutrition or food service management.

NHM 491. Directed Professional Study. 3 sem. hrs.

Individual professional study in management, clinical, or community dietetics. Requirement of 160 clock hours spent in assigned site. Writing proficiency within this discipline is required for a passing grade in this course.
Prerequisite(s): NHM 365.

NHM 492. Prepare Dietetic Internship. 1 sem. hr.

To provide students in the DPD program who are seeking a Verification Satement with the knowledge to be successful in applying for a dietetic internship upon graduation.

NHM 499. Undergraduate Research. 1-6 sem. hr.

Under faculty supervision, the student designs an investigation; collects and analyzes data; and prepares a written report and seminar on the research project.

Restaurant, Hotel and Meetings Management (RHM) Courses

RHM 105. Nutrition for Hospitality Man.. 3 sem. hrs.

Lecture and discussion introducing students to nutrition principles to evaluate and modify menus and recipes, as well as respond knowledgably to customers questions and needs.
Prerequisite(s): RHM 175.

RHM 175. Intro Hotel Restaurant Hosp Mg. 3 sem. hrs.

Introduction to the opportunities, theory, functions, and principles of management in the food service, meeting and events, and lodging industry. Examination of basic operational systems and problems related to the industry.

RHM 180. Effective Hospitality Communcn. 1 sem. hr.

RHM 185. Intro Meetings Events Ind. 3 sem. hrs.

Introduction to the structure, stakeholders and principles of management in the meetings and events industry. Examination of basic planning and production elements for meetings and events.

RHM 241. Mgt Of Food/Beverage Operation. 3 sem. hrs.

Course focuses on how to profitably manage a food service operation in order to satisfy guests. Students learn how to give guests the highest priority as the details of food and beverage operations are planned, implemented, and evaluated.

RHM 251. Hospitality Employee Suprv/Mgt. 3 sem. hrs.

Focuses on information managers need in order to recruit, select, and train employees; increase productivity; control labor costs; effectively communicate; manage conflict and change; and use time management techniques.

RHM 284. International Food Safety. 3 sem. hrs.

Principles and techniques used in managing sanitation, safety and security functions in food service operations. Explore food safety issues like nanotechnology, emerging packagin, irradiation, food recalls, international food safety, food terrorism and genetically modified foods.
Prerequisite(s): RHM 175.

RHM 285. Food Safety And Risk Managemen. 3 sem. hrs.

Principles and techniques used in managing sanitation, safety, and security functions in food service and lodging operations. Outlines sanitation and risk management programs that help hospitality operations provide quality products and services, comply with regulations, and improve the bottom line.

RHM 286. Prof Develp Hospitality Manage. 1-3 sem. hr.

Provides students with new and diverse experiences to increase their understanding of the restaurant, hotel and meetings management program. Class discussions, assigned readings, lectures, tours, and presentations by RHM faculty.

RHM 290. Food and Beverage Trends. 3 sem. hrs.

ServSafe Alcohol Certification course and tests are administered. Students are exposed to food and beverage trends at the Annual National Restaurant Association Show.
Prerequisite(s): RHM 175.

RHM 300. Event Plan Wedding Coordinator. 3 sem. hrs.

This course reviews the interdependent functions of event planning for weddings. Students will learn about the decisions, problems and concerns of planning effective wedding events. They will design, plan and execute a wedding from start to finish.

RHM 303. Mgn Quality In Hosp Industry. 3 sem. hrs.

Designed to acquaint students with quality and leadership issues facing today’s hospitality industry. Students learn the principles of the concepts of continuous improvement, quality service, power and empowerment, communication skills, goal setting, teams, diversity, and managing organizational change. Writing proficiency is required for a passing grade for this course.
Prerequisite(s): RHM 175.

RHM 310. Basic Accounting in the Hospitality Industry. 3 sem. hrs.

This course is an introduction to basic accounting in the hospitality industry which includes accounting and financial reporting concepts and the use of accounting information in financial and managerial decisions.
Prerequisite(s): RHM 175, MATH 110 or 112 AND Economics 110.

RHM 313. Contemporary Club Management. 3 sem. hrs.

Introduces students to the unique world of private club management. Focus on issues club managers face on a daily basis.

RHM 321. Tourism & Hospitality Industry. 3 sem. hrs.

Comprehensive exploration of major concepts about tourism and analysis of the broad range of factors that influence the inter-linked industry composed of many sectors.

RHM 322. Cruise Tourism. 3 sem. hrs.

Exploration & evaluation of the North American Cruise Industry to incude vacation cruising, economics, life aboard for passengers and crew, analysis of marketing campaigns and internet resources.
Prerequisite(s): RHM 175.

RHM 325. Lodging Operations & Managemnt. 0,3 sem. hrs.

Systematic approach to front-office, housekeeping and maintenance procedures. Emphasis is on the fundamentals in each of these three critical areas and the understanding of the mission of each department, people in the department, how the department interacts and management of employees.
Prerequisite(s): RHM 175.

RHM 332. Front Office Management. 3 sem. hrs.

Introduces concepts of front-office management that affect other operating departments. Discusses techniques in managing the front office to ensure operational goals are attained.

RHM 345. Operations Mgt Gaming Ind. 3 sem. hrs.

This course is designed to increase the understanding of the gaming industry through lectures and possible visits to casino operations, hotels, and restaurants located with casinos. The course discussions include history of gaming, gaming controls, gaming operations, currency reporting, casino statistics, casino tactics, marketing casinos, Alabama laws on gaming, and addictions and responsible gaming. There will be assigned readings and possible presentations by leading casino executives.
Prerequisite(s): RHM 175 or permission from the instructor.

RHM 355. Hospitality Industry Training. 3 sem. hrs.

Student learns how to develop, conduct, and evaluate one-on-one and group training that will reduce turnover, improve job performance, and help the hospitality organization attain its operational goals and objectives.

RHM 356. Human Resources Management. 3 sem. hrs.

Explains how to meet the requirements of various labor laws, to include the Americans with Disabilities Act (ADA), as well as other employment and workplace laws. Explores strategies for attracting a wide range of applicants, minimizing turnover, and reducing productivity losses.
Prerequisite(s): RHM 175.

RHM 370. Event Marketing. 3 sem. hrs.

Exploration of marketing efforts for events to attendees, sponsors, exhibitors, and other participants.
Prerequisite(s): RHM 175.

RHM 375. Managing Catering Operations. 3 sem. hrs.

Theory and techniques of professional catering and event planning with hands-on activities involved with the planning, organizing, and implementation of special catered events. Student’s hands-on experience will include Service, Production and Management roles.
Prerequisite(s): RHM 175.

RHM 377. Restaurant Management & Servic. 3 sem. hrs.

Principles and methods of producing and serving quality food in restaurants. Writing proficiency is required for a passing grade in this course. Writing proficiency within this discipline is required for a passing grade in this course.

RHM 380. Convention Trade Show Manageme. 3 sem. hrs.

A comprehensive analysis of trade shows. Emphasis is on organizing, arranging, and operating trade shows and conventions. Visits to trade shows are required.

RHM 385. Event Lead. Prog, Prob Solving. 4 sem. hrs.

Students gain knowledge, skills and experience in planning, executing, evaluating and problem solving with a variety of events on the UA campus. Students work with a minimum 10 hours per week with the University Union.

RHM 387. Hotel/Motel Security Management. 3 sem. hrs.

Exploration of security issues, concerns and practices affecting hospitality properties. Covers the physical security of the property asset protection, guest protection, security equipment, emergency management and procedures, and OSHA requirements.
Prerequisite(s): RHM 175.

RHM 390. Great Hotels of AL. 3 sem. hrs.

Students increase their understanding of the hotel industry through visits to Great Hotels in Alabama. Course includes class discussion, lecture tours, and presentations by leading hotel executives.

RHM 399. Prior Learning Restaur Hosp Mg. 1-30 sem. hr.

RHM 420. Hospitality Marketing. 3 sem. hrs.

Course presents basic knowledge and practices for developing strategic marketing plans for hotel/motel organizations. Includes property/product market and competition analysis; promotion and sales planning and internal and external sales and promotion techniques. Writing proficiency is required for a passing grade in this course.
Prerequisite(s): RHM 175.

RHM 421. Hospitality Law. 3 sem. hrs.

Students gain an understanding of potential legal problems and how important legal considerations can affect the hospitality industry. Legal cases related to the hospitality industry are explored.

RHM 425. Risk Management for Meetings & Events. 3 sem. hrs.

A study of risk, crisis, and liability issues that may arise in the planning and management of meetings and events. Writing proficiency is required for a passing grade in this course.
Prerequisite(s): RHM 175 or RHM 185.

RHM 446. Hospitality Purchasing. 3 sem. hrs.

Students learn how to purchase major commodities and nonfood supplies, ensuring price and product quality. Course explains how to deal effectively with suppliers and includes the managerial aspects of purchasing.

RHM 448. Bar And Beverage Management. 3 sem. hrs.

Discussion on strategies to profitably manage the bar and beverage department of the hospitality operation. Covers control systems, hiring and training, responsible alcohol service, and essential information on a wide range of beverage products.

RHM 450. Issues Hotel & Lodg. Mgmt.. 3 sem. hrs.

Prerequisite(s): RHM 175.

RHM 465. Food And Beverage Controls. 3 sem. hrs.

Explores the complexities of controlling food, beverages, labor and sales income/cost control, as well as control systems, the basics of computers, and computer applications in planning and control functions.
Prerequisite(s): RHM 175.

RHM 468. Practicum In Hospitality Mgt. 1 sem. hr.

Student work experience in a hospitality operation. Students are expected to work 500 hours in a hospitality operation and position.
Prerequisite(s): Permission of advisor.

RHM 469. Internship Hospitality Managem. 1 sem. hr.

A semester of work experience in an approved hospitality organization for a minimum of 600 hours. Students work full-time during the semester to gain insight into hospitality management responsibilities.
Prerequisite(s): RHM 175.

RHM 474. Mangr Acct Hospitality Industr. 3 sem. hrs.

Students learn how to make effective managerial, business, and operational decisions based on a thorough understanding of financial statements; identify costs; develop realistic budgets; forecast; and plan cash flow.
Prerequisite(s): RHM 175 and AC 210.

RHM 478. Mgt Service Food Bev Operation. 3 sem. hrs.

Explores requirements in planning for and managing different types of food and beverage operations.

RHM 479. Convention Management & Servic. 3 sem. hrs.

An exploration of techniques used to increase a hospitality property's convention and meeting business through marketing and service. Students learn how to address meeting planners' needs and concerns confidentially, creatively and effectively.

RHM 480. Adv Meeting & Convention Mgt. 3 sem. hrs.

Reviews the interdependent functions of meetings and convention management. The student develops and executes a professional meeting.

RHM 485. Foundations Seminar. 3 sem. hrs.

Seminar designed for students accepted in the executive restaurant and hospitality management (ExRHM) program.

RHM 488. Individual Seminar Projects. 3-12 sem. hrs.

Individual projects designed by students to implement concepts and strategies learned in executive seminars. Project plans must be approved by RHM faculty prior to implementation.

RHM 490. Directed Individual Study. 1-6 sem. hr.

To register for RHM 490, students must receive Instructor Approval for override into class.

RHM 495. Capstone Senior Project. 12 sem. hrs.

A required major learning experience for ExRHM students. Project is designed by the student to include research, analysis, and synthesis of a particular topic related to hospitality industry operations. Project must be approved by RHM faculty prior to implementation.
Prerequisite(s): RHM 485.

RHM 496. RHM Senior Capstone Seminar. 1 sem. hr.

Discussion of current issues in the hotel, restaurant, and convention industries.
Prerequisite(s): RHM 175.