Department of Dietetics, Fashion Merchandising, and Hospitality
Some academic departments, colleges and other areas do not provide a major at the graduate level. However, these areas do offer courses for graduate credit. Permission to use these courses in a degree program must be obtained from the appropriate Departmental Graduate Committee.
- Mary Mhango, Ph.D., Iowa State University
- Erskine R. Smith, Ph.D., University of Tennessee
Associate Graduate Faculty
- Lorri Kanauss, Ph.D., Walden University
- Sheryl Boston, M.S., Western Illinois University
- Eric Gurzell, Ph.D., Michigan State University
- Carmen Keist, Ph.D., Iowa State University
- Wanmo Koo, Ph.D., University of Tennessee
- Emily Shupe, Ph.D., Walden University
Hospitality Management (HM)
500 Fiscal Planning and Management for Events. (3) Best practices and industry standards for financial planning and reporting practices used to monitor events in commercial, public and non-profit environments. Students will be introduces to planning, decision-making, and reporting models commonly used in event and event-related industries. Prerequisites: Graduate standing.
501 Risk Management and Safety for Events. (3) Best practices and industry standards related to safety and security considerations for events in commercial, public and non-profit environments. Students will be introduced to risk management practices including food security, crowd management, and event sanitation. Prerequisites: Graduate standing.
450G Professional Workshops in Nutrition. (1–3) These courses are intended for majors in Nutrition and Foodservice, minors in Nutrition, and others interested in the field. They are offered in the following topic areas: (1) Healthy Cooking, (2) Sports Nutrition, and (3) Weight Management. Prerequisite: FCS 109 or permission of the instructor.