Course Descriptions

The Course Descriptions catalog describes all undergraduate and graduate courses offered by Michigan State University. The searches below only return course versions Fall 2000 and forward. Please refer to the Archived Course Descriptions for versions prior to Fall 2000.

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Course Descriptions: Search Results

HB 415  Total Quality Management in the Hospitality Industry

Description:
Total quality management and continuous quality improvement in the hospitalty industry. Quality planning and control, assessment, customer surveys and feedback, cost of quality.
Effective Dates:
FS98 - US99


HB 415  Total Quality Management in the Hospitality Industry

Description:
Total quality management and continuous quality improvement in the hospitality industry. Quality planning and control, assessment, customer surveys and feedback, cost of quality.
Effective Dates:
FS99 - US01


HB 415  Total Quality Management in the Hospitality Industry

Description:
Total quality management and continuous quality improvement in the hospitality industry. Quality planning and control, assessment, customer surveys and feedback, cost of quality.
Effective Dates:
FS01 - SS02


HB 415  Managing Quality in Hospitality Businesses

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Prerequisite:
HB 307 and HB 375
Description:
Quality management and leadership in hospitality businesses. Quality planning and improvement, assessment, internal and external customer surveys and feedback, costs of quality, strategic quality planning.
Effective Dates:
US02 - FS12


HB 415  Managing Quality in Hospitality Businesses

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Quality management and leadership in hospitality businesses. Quality planning and improvement, assessment, internal and external customer surveys and feedback, costs of quality, strategic quality planning.
Effective Dates:
SS13 - SS13


HB 415  Managing Quality in Hospitality Businesses

Semester:
Fall of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Restrictions:
Open to juniors or seniors in the School of Hospitality Business.
Description:
Quality management and leadership in hospitality businesses. Quality planning and improvement, assessment, internal and external customer surveys and feedback, costs of quality, strategic quality planning.
Effective Dates:
SS13 - Open