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College of the Ozarks Course Info
Point Lookout, Missouri
Course Info
HRM 103 - Introduction to the Hospitality Industry
HRM 201 - Professional Foodservice Practicum
HRM 214 - Principles of Professional Cooking I
HRM 224 - Foodservice Operations
HRM 234 - Meat, Seafood, and Poultry Identification and Fabrication
HRM 253 - Hospitality Purchasing
HRM 263 - Banquet and Catering Operations
HRM 291 - Culinary Competition Team
HRM 303 - Hospitality Marketing and Sales
HRM 314 - Principles of Professional Cooking II
HRM 353 - Managing Conventions and Group Business
HRM 433 - Hospitality Management Accounting
HRM 443 - Issues in Lodging Management
HRM 453 - Catering & Special Event Management
HRM 463 - Hospitality Leadership and Supervision
HRM 473 - Advanced Event Management
HRM 48V - Hospitality Industry Internship
HRM 49V - Special Problems Hotel/Restaurant
HTA 313 - United States, 1789-1848
HTA 333 - United States, 1865-1914
HTA 343 - United States, 1914-1964
HTA 353 - United States, 1964-Present
HTA 403 - United States in Vietnam
HTA 413 - Civil Rights Movement
HTA 423 - The Atlantic World, c. 1500-1850
HTA 47V - Directed Readings in American History
HTA 49V - Special Topics in American History
HTE 333 - History of the Christian Church
HTE 343 - Renaissance and Reformation Europe
HTE 353 - Early Modern Europe, 1648-1789
HTE 363 - 19th Century Europe, 1789-1914
HTE 403 - Islam and the Christian East to 1500 A.D.
HTE 413 - Britain and Empire, c. 1500-present
HTE 47V - Directed Readings in European History
HTE 49V - Special Topics in European History
HTY 153 - Western Civilization I
HTY 163 - Western Civilization II
HTY 203 - World Regional Geography
HTY 213 - Introduction to Historical Research