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Dietetics, Fashion Merchandising and Hospitality

Chairperson: Dr. Karen R. Greathouse
Office: Knoblauch Hall 140
Telephone: (309) 298-1085 Fax: (309) 298-2688
E-mail: KR-Greathouse@wiu.edu
Website: wiu.edu/dfmh

Faculty: Boston, Cassady, Creasey, Greathouse, Kanauss, Kaul, Keist, Kim, Longley, McArthur, Noh, Shupe, Smith, Timmons.

The Department of Dietetics, Fashion Merchandising and Hospitality offers the Bachelor of Science degree program in Family and Consumer Sciences. Students may select one of three options: Dietetics, Fashion Merchandising, or Hotel/Restaurant Management. The Department prepares its graduates for a wide range of careers, including management positions for corporations, hospitals, retail businesses, hotels, restaurants, and government agencies, as well as graduate study.

The Dietetics option provides quality education that prepares students with the technical, human, and conceptual skills for entry level positions in a variety of food and nutrition settings. The Dietetics program is accredited by the Commission on Accreditation for Dietetics Education (CADE), located at the headquarters of the American Dietetic Association at 120 Riverside Plaza, Suite 2000, Chicago, IL 60606; telephone (800) 877- 1600. Graduation is based on completion of requirements of the accredited Dietetics option requirements and fulfillment of University requirements.

The Fashion Merchandising option prepares students with the skills and knowledge for a broad range of careers in the fashion industry. The curriculum is designed to give students opportunities to apply retail, basic design, and computer skills to marketing and management functions in retail organizations, display/visual departments, or mall corporate offices. Field trips, guest speakers, fashion productions, travel studies, and study abroad programs enhance the comprehensive curriculum and contribute to a strong foundation in retail customer service in a variety of positions. Opportunities to participate in study tours to New York and abroad, professional career days, advisory council seminars, regional student organizations, and/or completing an internship abroad exist for all students.

The Hotel/Restaurant Management option helps students develop foundational knowledge and skills appropriate for the hospitality industry. Students are provided numerous opportunities to focus on contemporary issues affecting the hospitality industry from strategic management and marketing perspectives. The curriculum allows students to develop leadership skills, problem solving abilities and critical thinking skills, and to engage in day-to-day activities associated with management of a hospitality entity. Opportunities to participate in domestic and international study tours, advisory council seminars and local, state and national professional meetings, and to complete an internship program exist for all students.

GradTrac is available. See more information about GradTrac.

Honors Curriculum - Academically qualified students in this department are welcome to complete an honors curriculum in University Honors, Upper Division Honors, or Lower Division Honors. All Honors students must complete the one-hour honors colloquium (G H 299). Lower Division Honors includes General Honors coursework. Upper Division Honors includes honors work in the major. University Honors combines Upper and Lower Division Honors. For more information about honors curricula see the Centennial Honors College page of the catalog or visit the Centennial Honors College website at www.wiu.edu/Honors.

Degree Programs

Bachelor of Science—Family and Consumer Sciences

All students seeking the Bachelor of Science in Family and Consumer Sciences must complete I, II, and III.A., III.B., or III.C. below, and the foreign language/global issues requirement for the major#. The minimum semester hour requirement for the baccalaureate degree is 120 s.h.

  1. University General Education Curriculum : 43 s.h.
  2. Core Courses: 7 s.h. - FCS 190, 290, 490†
  3. Options of Study (select A, B, or C)
    1. Dietetics* (Comprehensive)
      1. Special Courses: 54 s.h. - FCS 109**, 151, 152, 153, 209, 250, 251, 253, 300, 301, 304, 305, 306, 307, 400, 404, 405, 406, 407, 408, 409, 467
      2. Other
        MICR 200: 4 s.h.
        BIOL 100** or 101**: 4 s.h.
        CHEM 101**, 102**, 221**#:1 2 s.h.
        ECON 231**: 3 s.h.
        HRM 353: 3 s.h.
        MGT 349: 3 s.h.
        KIN 290, 291: 6 s.h.
        PSY 100**: 3 s.h.
        STAT 171** or SOC 232 **# or DS 203**#: 3 s.h.
        FR/GER/SPAN 224** (recommended)
        *Students with a career objective of becoming a registered dietitian must complete a program of study which meets the accredited Didactic Program in Dietetics at WIU. (These program competencies must be met prior to the application to an accredited dietetic internship.)
        **May count toward the University General Education Curriculum requirement.,br />**#Does not count toward the University General Education Curriculum requirement.
    2. Fashion Merchandising (Comprehensive)
      1. Special Courses: 44 s.h. - FCS 170, 270, 271, 272, 273, 274, 277, 370, 371, 372, 374, 375, 470, 476, 478, 479
      2. Directed Electives: 9 s.h. - Select 9 s.h. from the following list of courses (6 s.h. from upper division): FCS 171, 172, 276, 278, 373, 376, 377, 378, 472, 473, 477
      3. Other - HRM 353: 3 s.h.; MGT 349: 3 s.h.
      4. Open Electives: 11 s.h.
    3. Hotel/Restaurant Management (Comprehensive)
      1. Special Courses: 45 s.h. - FCS 109*, 150, 151, 152, 153, 250, 251, 254, 255, 300*, 353, 354, 451, 453, 454, 458, 459
      2. Directed Electives: 9 s.h. - Select 9 s.h. from the following courses: FCS 159, 253, 256, 257, 258, 356, 357, 358, 455, 456
      3. Other - HRM 353: 3 s.h.; MGT 349: 3 s.h.; RPTA 110*: 3 s.h.
      4. Open Electives: 8 s.h.
        Courses to be selected through consultation with academic adviser.
        *May count toward the University General Education Curriculum requirement.

#The foreign language/global issues graduation requirement may be fulfilled by successfully completing one of the following: 1) an intermediate foreign language requirement; 2) any major’s discipline-specific global issues course; or 3) an approved study abroad program. †FCS 490 fulfills the Writing Instruction in the Discipline (WID) graduation requirement.

Minors

Minor in Family and Consumer Sciences: 16 s.h.

Department Electives: Courses to be selected through consultation with the Dietetics, Fashion Merchandising and Hospitality adviser.

Minor in Fashion Merchandising: 17 s.h.
  1. FCS 170, 270, 272: 8 s.h.
  2. Select 9 s.h. from the following courses: 9 s.h. - FCS 171, 172, 273, 274, 276, 370, 372, 373, 374, 375, 376, 470, 472
Minor in Hospitality Management: 16–18 s.h.
  1. Select 10–12 s.h. from the following courses: 10–12 s.h. - FCS 150, 151, 159*, 253, 254, 255, 256, 257, 258
  2. Select 6 s.h. from the following courses: 6 s.h. - FCS 354, 358**, 455, 456

*Required of students who do not have adequate work experience in the hospitality industry. Student should complete this course early in their program.
**No more than 3 s.h. of FCS 358 may count toward the Hospitality Management minor.

Minor in Nutrition: 18 s.h.
  1. FCS 109, 209, 305, 404: 13 s.h.
  2. Select 5 s.h. from the following courses: 5 s.h.- FCS 300, 303, 306, 400, 405, 408, 450 (Sports Nutrition), 450 (Weight Management), 450 (Healthy Cooking)

Course Descriptions

FAMILY AND CONSUMER SCIENCES (FCS)

109 Introduction to Nutrition. (3) (General Education/Human Well-Being) Basic principles of human nutrition related to maintenance of optimum nutritional status.

121 Introduction to Life Span Development. (3) (General Education/Human Well-Being) Growth and development of the individual throughout the life span and family life cycle within the context of the family and community.

150 Introduction to Hospitality Management. (2) A review of the history, growth, and development of hospitality services including an exploration of career opportunities in contemporary hospitality operation.

151 Principles of Safety, Security and Food Sanitation in Hospitality Operations. (2) Basic principles of sanitation, safety, and security in food, beverage, and lodging operations. Recommended to be taken concurrently with FCS 152 and 153, or permission of instructor.

152 Principles of Food Preparation. (2) Study of the principles of food selection, basic preparation techniques and methods, evaluation, and safety. Prerequisite or Corequisite: FCS 151. Corequisite: FCS 153.

153 Principles of Food Preparation Lab. (1) Practice and application of selected principles of food selection, basic preparation techniques and methods, evaluation, and safety of food products. Prerequisite or Corequisite: FCS 151. Corequisite: FCS 152. 3 hrs. lab.

159 Hospitality Practicum. (3) A course designed to give students practicum experience in the hospitality industry. Prerequisite: FCS 150.

170 Introduction to Fashion Merchandising. (3) Introduction to the merchandising of fashion through the study of fashion vocabulary, the fashion process, fashion publications, and career opportunities.

171 Basic Clothing Construction Techniques. (3) A broad range of sewing techniques and problems applied to a variety of projects for the individual. 2 hrs. lect.; 2 hrs. lab. (additional lab supplies to be purchased).

172 Apparel Accessories. (3) Historical and contemporary review of fashion accessories in the apparel industry. Analysis of product design, materials, history, and merchandising techniques of fashion accessories.

190 Introduction to Professional Practices. (1) This course is designed to introduce FCS majors to program expectations specific to their careers. Students will be exposed to a variety of resources to aid them in their studies.

209 Intermediate Nutrition. (3) Presents an intermediate-level overview of the digestion and metabolism of the macronutrients. Reviews descriptive and analytic research methods and basic statistics. Prerequisite: FCS 109.

250 Quantity Food Production and Service. (2) Planning, production, and service of foods in a commercial/institutional food service operation.. Prerequisites: FCS 151, 152, and 153. Corequisite: FCS 251.

251 Quantity Food Production and Service Laboratory. (1) Practice and application of planning, procurement, production, and service of foods in a commercial/institutional food service operation. Corequisite: FCS 250.

253 Systems Procurement. (2) Food markets, regulations, purchasing, procedures, specifications, and standards for procurement of food and equipment. Prerequisites: FCS 152 and 153.

254 Operation of Lodging Property Systems. (3) Introduction to building systems and facilities for hospitality operations. Prerequisite: FCS 150.

255 Front Office Management. (3) A study of the flow of activities and functions in today’s lodging operations. Topics include comparison of manual, machine assisted, and computer based methods for each front desk function. Prerequisite: FCS 150. Activities outside of class and field trips are required.

256 Bar and Beverage Management. (3) Principles of beverage science, mixology; bar and beverage management including controlling personnel, purchasing, inventory, and equipment; and legal issues related to clientele. Prerequisites: FCS 150 and 21 years of age. Field trips will be required.

257 Introduction to Club Management. (3) This course introduces students to the role of the food service manager in private clubs. The information presented includes the role of the food service manager in dealing with boards of directors and private club operations. Prerequisite: FCS 150.

258 Legal Aspects in Hospitality Management. (3) Survey of laws applied to hospitality establishments with emphasis on managerial approach to solving or avoiding potential tort and contractual violations while managing hospitality establishment. Prerequisite: FCS 150.

270 Textile Science. (2) Introduction to textile fibers, yarns, structures, and finishes related to performance, selection, and care of textile products. Prerequisite: FCS 170. Corequisite: FCS 271.

271 Textile Science Laboratory. (1) Laboratory experience to supplement/reinforce lecture material (FCS 270). Introduction to textile fibers, yarns, structures, and finishes related to performance, selection, and care of textile products. Prerequisite: Fashion Merchandising Option and FCS 170. Corequisite: FCS 270. (additional lab supplies to be purchased).

272 Basic Design Concepts for Merchandising. (3) Explore the visual aspect of fashion products using principles and elements of design. Prerequisite: FCS 170. 2 hrs. lect.; 2 hrs. lab. (Additional lab supplies to be purchased).

273 Social and Psychological Aspects of Apparel. (3) A study of clothing as related to its socio-psychological theories. Cultural, economic, social, and psychological aspects of apparel are discussed. Prerequisite: FCS 170.

274 Fashion Merchandising Systems. (3) Provides an overview of basic math functions used in the fashion merchandising industry. Prerequisite: FCS 170.

276 Historical Costume—Pre-Twentieth Century. (3) A theoretical approach to historic dress from antiquity through nineteenth century; examining dress in the context of social, economical, political, and artistic development. Prerequisite: FCS 170.

277 Historical Costume—Twentieth Century. (3) A theoretical approach to twentieth century historic dress examined in the context of social, economical, political, and artistic development. Prerequisite: FCS 170.

278 Merchandising Practicum. (3) Expose students to the fashion related retail environment. Prerequisites: FCS 274 and junior standing. 3 hrs. lect.; 4 hrs. lab.

290 Consumer Services. (3) Study of global, domestic, and organizational consumer services, skill standards, and factors that impact quality service characteristics in the dietetics, fashion merchandising, and hospitality industries. Prerequisites: FCS 190 and sophomore standing, or permission of instructor.

300 Food and Culture. (3) (General Education/ Multicultural Studies) Food and food habits as understood within the context of culture. Provides cultural overview necessary to avoid ethnocentric assumptions concerning the diet of United States minority groups. Prerequisites: at least one course in each of Category III and Category IV of the General Education Curriculum.

301 Food Science Theory and Applications. (3) Basic food science principles and applications in the field of dietetics. Prerequisites: CHEM 101; FCS 109, 152 and 153; and junior standing; or permission of instructor. 2 hrs. lect.; 3 hrs. lab.

304 Nutrition Informatics. (2) An analysis of the scientific basis of the dietetics profession with emphasis on the use of technology for locating professional literature to make ethical evidence-based decisions for treatment. Prerequisites: FCS 209; STAT 171 or SOC 232 or DS 203.

305 Nutrition Throughout the Life Span. (4) Nutritional needs during the life cycle. Sociological, physiological, psychological, and technological factors influencing food patterns during the life cycle. Prerequisite: FCS 109. Activities outside of class may be required.

306 Nutrition Science I. (3) A study of the physiological and biochemical aspects of nutrition. Prerequisites: CHEM 101, CHEM 102, and FCS 209.

307 Dietetic Field Study. (1) Field study to take students as a group outside of the Macomb area to bridge their didactic program to a range of observations included in dietetic practice. Prerequisite: junior standing or permission of the instructor.

331 Consumer Economics. (3) Inter-relationship of environments and the consumer. Consumer wants, marketing, buying practices, labels, standards, and protective legislation which affect the consumer. Prerequisites: 3 s.h. of economics; junior standing or above or permission of the instructor.

353 Hospitality Financial Systems. (3) Introduction to the principles and procedures employed in the Uniform System of Accounts for the Lodging Industry (USALI). Prerequisites: FCS 250, 251, 255.

354 Hospitality Promotions. (3) Study of marketing concepts, methods, and techniques used in the hospitality industry with emphasis on event promotion, customer retention, research and data analysis. Prerequisite: FCS 255.

356 Catering. (2) Principles of catering management including staffing, recipe and menu development, procurement, production, presentation and service, and cost analysis. Prerequisite: FCS 250 and 251. 1 hr. lect.; 3 hrs. lab.

357 Professional Experience in Food Service/ Lodging Operations. (1–3, repeatable to 3) Daily operation and management of a department in a selected establishment including marketing, supervision, financial management, and evaluation. Prerequisites: FCS 250 and 251.

358 Hospitality Management Travel Studies. (1–6, repeatable to 6) Tours to domestic and international properties, facilities, and agencies which are related to the hospitality industry. Prerequisites: FCS 250, 254, 255, and junior standing.

370 Advanced Textile Science and Analysis. (3) A pragmatic application of evaluating performance characteristics of textiles, textile testing techniques, and the significance of quality in textile products. Prerequisites: Fashion Merchandising Option; FCS 270 and 271. Corequisite: FCS 371.

371 Advanced Textile Science and Analysis Lab. (1) Laboratory experience to supplement and reinforce lecture material (FCS 370). A pragmatic application of evaluating performance characteristics of textiles, textile testing techniques, and the significance of quality in textile products. Prerequisites: Fashion Merchandising Option; FCS 270. Corequisite: FCS 370.

372 Visual Merchandising. (3) Practical application of visual merchandising practices and techniques as related to fashion retail organizations, interiors, and its merchandise. Prerequisites: FCS 272. 2 hrs. lect., 2 hrs. lab. Additional lab supplies to be purchased.

373 Fashion Promotion. (3) A practical approach to promotion techniques in the fashion industry. Prerequisites: FCS 372 and junior standing.

374 Buying. (3) A study of fashion retail buying, practices, and procedures. Computer technology will be a part of this course. Prerequisites: FCS 273 and 274. Field trips and production work are required.

375 Diversity of Dress. (3) An exploration of diverse cultures through dress and adornment. Prerequisites: At least one course in each of Category III and Category IV of the University General Education Curriculum.

377 Fashion Merchandising Travel Study. (3) Tours to domestic and international properties, facilities, and agencies related to the fashion industry. Prerequisites: FCS 372, 374, 375, and junior standing.

378 Seminar in Fashion Merchandising. (3) An analysis of current issues, trends, and future projections influencing the field of fashion merchandising. Prerequisites: FCS 371, 372, 374, and junior standing.

400 Herbals (1) This course provides a foundation of knowledge concerning common herbal supplements and their interactions with nutrients. Prerequisite: FCS 109.

404 Nutrition Assessment. (3) Methods of screening and assessment of nutritional status including clinical, biochemical, and anthropometric measurements. Prerequisites: FCS 209.

405 Nutrition Science II. (3) Biochemical and physiological basis of nutrients in metabolism and their interrelations. Research methodology used in nutrition. Prerequisite: FCS 306.

406 Medical Nutrition Therapy. (4) A study of the physiological and biochemical basis for using therapeutic diets. Prerequisite: FCS 404. 3 hrs. lect.; 2 hrs. lab.

407 Dietetics Communications and Education. (3) Dietetics communication and education theories and applications. Counseling theories and methods of changing food behavior. Prerequisites: FCS 209 and junior standing.

408 Community Nutrition. (3) Community nutrition programs in the United States. Development and evaluation of community nutrition programs. Prerequisite: FCS 209. Activities outside of class are required.

409 Dietetics Practicum. (1) Practicum provides students with the opportunity to experience various aspects of dietetics including clinical, foodservice management, and community nutrition in a practical setting. Prerequisite: FCS 307 and senior standing, or permission of the instructor.

426 Parenting. (3) Principles and philosophies relevant to the process of parenting with emphasis on changing roles and responsibilities, child rearing decisions, and diverse parenting perspectives. Prerequisite: FCS 121 or 321, or permission of the instructor.

450 Professional Workshops in Family and Consumer Sciences. (1–3) These courses are intended to meet the needs of Family and Consumer Sciences majors and minors and others interested in the field and are offered in the following topic areas:

  1. Healthy Cooking
  2. Sports Nutrition
  3. Weight Management

451 Food Service Systems Management. (3) An exploration of theories, principles, and functions of management as they apply to food service operations. Emphasis placed on qualitative and quantitative evaluations of food service operations. Prerequisites: FCS 353, MGT 349, and senior standing.

453 Lodging Systems Management. (3) An exploration of theories, principles, and functions of management as they apply to lodging service operations. Emphasis on strategic planning and strategic management of lodging systems operations. Prerequisites: FCS 353 and MGT 349.

454 Seminar in Hospitality Management. (3, repeatable to 6 on different topics and issues) Review and discussion of technological, operational, and human advancement in hospitality services. Emphasis on communications, human resource development, research, and quality control in the hospitality industry. Prerequisite: FCS 451 or 453.

455 (cross-listed with RPTA 455) Casino Operations. (3) Description of basic casino operations and principles of casino marketing, mathematics of casino games, and utility analysis of gaming motivation and gaming addictions. Exploration of career opportunities in the gaming industry. Historical background and impact of gaming on hospitality industry. Not open to students with credit in RPTA 455. Prerequisites: FCS 150; FCS 353 or RPTA 322 or RPTA 323.

456 Independent Study in Hospitality Management. (1–3) This course is available to students interested in topics not currently part of the curriculum. Students should consult the adviser or department chair about interest(s). Prerequisites: senior standing and permission of the instructor and department chair.

458 Pre-Internship in Hospitality Management. (1) Development of personal professional documents and portfolio. Investigating possible internships and securing an internship. To be taken the semester before the internship. Prerequisites: FCS 250, 251, 254, 255, 290, and junior standing.

459 Hospitality Management Internship. (6) Supervised field experience for application of theory and skills in an agency or property approved by the department. Forty clock hours per semester hour are required. Prerequisites: FCS 458; senior standing; GPA of 2.5 in four of five specific courses: FCS 353, 354, 451, 453, or 454; site approved by the department; approval of internship coordinator or department chair. Graded S/U only.

467 Management in Dietetics. (4) Senior level dietetics/food management including financial principles, facility management, reimbursement for services, entrepreneurism, and application of marketing and information management to foodservice systems. Prerequisites: FCS 304.

470 Fashion Merchandising Technologies. (3) An exploration of task management and technological applications in the fashion industry. Prerequisites: FCS 374 and junior standing. 2 hrs. lect.; 3 hrs. lab.

472 Advanced Visual Merchandising. (3) Visual merchandising practices and techniques applied to merchandise, store design, and store layout using industry software. Prerequisites: FCS 372 and junior standing.

473 Fashion Merchandising Entrepreneurship. (3) A practical approach to researching and developing a fashion retail business plan. Prerequisites: FCS 470 and junior standing.

476 Global Issues Affecting Fashion Merchandising. (3) A critical analysis of merchandising principles and practices as applied to the textile and apparel complex in a global context with emphasis on economic, political, environmental, cultural, and societal issues; geographic distribution; trade theory; trade data; and technological developments. Prerequisites: FCS 371, 372, 374; junior standing; and permission of instructor.

477 Fashion Merchandising Theory and Research. (3) A study of fashion merchandising theory and quantitative and qualitative methods and analytical concepts in apparel research. Prerequisites: FCS 476, MGT 349, and junior standing.

478 Fashion Merchandising Pre-Internship. (1) Preparation for the internship including resume writing, investigation of site opportunities, interviewing, and overview of the internship program. To be taken the semester before the internship. Prerequisite: FCS 476.

479 Internship in Fashion Merchandising. (6) Supervised field experience for application of theory and skills in an agency or business approved by the department. 40 clock hours per semester hour is required. Prerequisites: FCS 478; senior standing; GPA of 2.5 in FCS 370, 371, 372, 374, 470, and 476; site approved by the department; approval of internship coordinator or department chair. Graded S/U only.

490 Integration of Principles into Professional Practice. (3) Integration of principles of interpersonal and professional behavior, cultural diversity, global economy, and change theory as it relates to professional practices in family and consumer sciences. Writing Instruction in the Discipline (WID) course. Prerequisites: FCS 290, ENG 280, and senior standing.