This is an archived copy of the 2012-2013 catalog. To access the most recent version of the catalog, please visit http://catalog.iastate.edu.

Hospitality Management

Administered by the Department of Apparel, Educational Studies, and Hospitality Management.

Department name changed to Apparel, Events, and Hospitality Management (12-2011)

The Hospitality Management (HspM) program strives for excellence in professional and leadership development for the hospitality industry through education, research, and outreach with a mission of developing leaders in the hospitality industry. Educational experiences are planned to contribute to the graduate’s effectiveness as a career professional and as a person, family member, and citizen. Research and extension efforts are conducted with the purpose of improving management effectiveness and quality of services within hospitality organizations. Finally, the program is committed to serving the respective missions of Iowa State University and the College of Human Sciences and to serving the needs of the citizens of Iowa.

Undergraduate Study

The program offers work for the degree Bachelor of Science in hospitality management. Coursework is planned to provide students with a general education plus professional preparation for supervisory and executive positions in hospitality organizations. Principles of business management are presented, as well as fundamentals of hospitality operations.

Graduates demonstrate leadership characteristics and make decisions based on integrating knowledge of financial, human resources, marketing, and operational principles for managing hospitality operations. They demonstrate best practices in meeting customer expectations and use of technology to achieve operational efficiency and effectiveness.

Learning experiences are provided in the quantity food production and service facility of the HM program and other approved establishments. Students are required to have a total of at least 600 hours of relevant work experience prior to graduation. Of the 600 hours, 200 hours are required prior to completing one year in the program.

Minor

A minor in Hospitality Management may be earned by successfully completing at least 15 credits of AESHM/HM courses. The minor must include at least six (6) credits in courses numbered 300 or above taken at ISU. All course prerequisites must be completed prior to taking the course. All minor courses must be taken for a grade.

HRI 101	Introduction to the Hospitality Industry	arr †
HRI 233	Hospitality Sanitation and Safety	arr †
Select 9 credits from:		arr †
AESHM 287	Principles of Management in Human Sciences
AESHM 438	Human Resource Management
AESHM 474	Entrepreneurship in Human Sciences
AESHM 477	Multi-channel Retailing
HRI 260	Global Tourism Management
HRI 289	Private Club Operations
HRI 315	Hospitality Law
HRI 352	Lodging Operations Management I
HRI 383	Introduction to Wine, Beer, and Spirits
HRI 437	Hospitality Information Technology
HRI 439	Advanced Hospitality Human Resource Management
HRI 452	Lodging Operations Management II
Total Credits		0 †
† Arranged with instructor.

Communication Proficiency Requirement: Grade of C or better in ENGL 150 Critical Thinking and Communication and ENGL 250 Written, Oral, Visual, and Electronic Composition.

Graduate Study

The HM program offers work for the Master of Science and Doctor of Philosophy degrees in hospitality management. Graduates of the program are able to interpret trends and adapt operating practices of hospitality organizations to changing economic, social, political, technological, and environmental conditions. They can manage a hospitality enterprise successfully to achieve objectives of the operation or, at the doctoral level, successfully carry out responsibilities of a hospitality educator. Graduates will make positive contributions to the growth and improvement of the hospitality industry using current research in the decision-making process.

A degree in hospitality management is the usual background for graduate study; however, applicants with preparation in dietetics, business, or closely related fields are encouraged to apply. PhD applicants must have two (2) years of professional work experience in the field.

The Master of Science degree requires either a thesis or non-thesis (creative component) project. Students also are required to take three core courses out of the four offered in the core areas (human resources, financial management, marketing, and strategic management).

The program participates in the Master of Family and Consumer Sciences degree by offering a specialization in hospitality management. The program also participates in the Master of Family and Consumer Sciences degree with specialization in Dietetics, offered in cooperation with the Department of Food Science and Human Nutrition.

The PhD program requires a minimum of 72 credits, up to 30 of which may be applied from the Master’s degree. All PhD students take a minimum of 15 research/dissertation credits.

Curriculum in Hospitality Management

Administered by the Hospitality Management Program. Leading to the bachelor of science degree.

The curriculum in Hospitality Management develops students as leaders for the hospitality professions.

A minor in Hospitality Management is available; see requirements under Hospitality Management, Courses and Programs.

Degree Requirements

9.5 Communications and Library

ENGL 150	Critical Thinking and Communication	arr †
ENGL 250	Written, Oral, Visual, and Electronic Composition	arr †
LIB 160	Information Literacy	arr †
Select one from the following:
COMST 102	Introduction to Interpersonal Communication
COMST 214	Professional Communication
SP CM 212	Fundamentals of Public Speaking
Total Credits		0 †
† Arranged with instructor.

13 Natural Sciences and Mathematical Disciplines

Mathematics (see approved list)		arr †
STAT 101	Principles of Statistics	arr †
Natural Sciences (see approved list)		arr †
Total Credits		0 †
† Arranged with instructor.

9 Social Sciences

ECON 101	Principles of Microeconomics	arr †
HD FS 102	Individual and Family Life Development	arr †
Psychology or Sociology		arr †
Total Credits		0 †
† Arranged with instructor.

9 Humanities

AESHM 342	Aesthetics of Consumer Experience	arr †
Approved courses		arr †
Total Credits		0 †
† Arranged with instructor.

42-45 Hospitality Management Professional Core Courses

AESHM 170	Supervised Work Experience I	arr †
AESHM 270	Supervised Work Experience II	arr †
AESHM 287	Principles of Management in Human Sciences	arr †
AESHM 340	Hospitality and Apparel Marketing Strategies	arr †
AESHM 411	Seminar on Current Issues	arr †
AESHM 438	Human Resource Management	arr †
AESHM 470	Supervised Professional Internship	arr †
HRI 101	Introduction to the Hospitality Industry	arr †
HRI 233	Hospitality Sanitation and Safety	arr †
HRI 315	Hospitality Law	arr †
HRI 333	Hospitality Operations Cost Controls	arr †
HRI 352	Lodging Operations Management I	arr †
HRI 380	Quantity Food Production Management	arr †
HRI 380L	Quantity Food Production and Service Management Experience	arr †
HRI 433	Hospitality Financial Management	arr †
HRI 455	Introduction to Strategic Management in Foodservice and Lodging	arr †
Total Credits		0 †
† Arranged with instructor.

13-15 Hospitality Management electives

Select from:

AESHM 275	Merchandising	arr †
AESHM 474	Entrepreneurship in Human Sciences	arr †
AESHM 477	Multi-channel Retailing	arr †
HRI 189	Introduction to University Dining Services Management	arr †
HRI 260	Global Tourism Management	arr †
HRI 289	Private Club Operations	arr †
HRI 383	Introduction to Wine, Beer, and Spirits	arr †
HRI 437	Hospitality Information Technology	arr †
HRI 439	Advanced Hospitality Human Resource Management	arr †
HRI 452	Lodging Operations Management II	arr †
HRI 487	Fine Dining Management	arr †
† Arranged with instructor.

13 Supporting courses

ACCT 284	Financial Accounting	arr †
AESHM 111	Professional Development for AESHM	arr †
AESHM 311	Seminar on Careers and Internships	arr †
FS HN 111	Fundamentals of Food Preparation ^*	arr †
FS HN 115	Food Preparation Laboratory	arr †
FS HN 167	Introduction to Human Nutrition ^*	arr †
† Arranged with instructor.

*	A student who has not had high school chemistry is required to take CHEM 160 Chemistry in Modern Society

16-18 Electives

123.0 Total credits

**A student who has not had high school biology is required to take BIOL 101 Introductory Biology.

Courses

Courses primarily for undergraduates:

HRI 101. Introduction to the Hospitality Industry.

(3-0) Cr. 3. F.
Introduction to the foodservice, lodging, and tourism components of the hospitality industry. Background information, current issues, and future challenges in various segments of the industry.

HRI 189. Introduction to University Dining Services Management.

(1-0) Cr. 1. Alt. S., offered 2012.
Overview of management concepts and distinct features of university dining services.

HRI 233. Hospitality Sanitation and Safety.

(3-0) Cr. 3. F.S.
Sanitation and safety principles in hospitality operations. Issues impacting consumers and operators. Characteristics of food, supplies, and equipment as related to quality, sanitation and safety. Application of HACCP. Preparation for national foodservice sanitation certification examination.

HRI 260. Global Tourism Management.

(3-0) Cr. 3. S.
Overview of the global tourism industry: hospitality and related services, destination/ attractions, and transportation. Introduction to travel behavior, tourism planning and research, and economic and social impacts of tourism development.

Meets International Perspectives Requirement.

HRI 289. Private Club Operations.

(2-0) Cr. 2. F.S. Prereq: HRI 101
Organization and management of private clubs including city, country, and other recreational and social clubs. Field trip required.

HRI 315. Hospitality Law.

(3-0) Cr. 3. S. Prereq: HRI 101
Laws relating to ownership and operation of hospitality organizations. The duties and rights of both hospitality business operators and customers. Legal implications of various managerial decisions. Nonmajor graduate credit.

HRI 333. Hospitality Operations Cost Controls.

(3-0) Cr. 3. F. Prereq: Credit or enrollment in HRI 380, HRI 380L; 3 credits MATH
Introduction to revenue and cost systems in the hospitality industry. Application of principles related to procurement, production, and inventory controls.

HRI 352. Lodging Operations Management I.

(3-0) Cr. 3. F. Prereq: Credit or enrollment in HRI 101, HRI 233, AESHM 287
Introduction to functional department activities and current issues of lodging organizations with emphasis on front office and housekeeping. Reservation activities and night audit exercises. Case studies.

HRI 380. Quantity Food Production Management.

(3-0) Cr. 3. F.S. Prereq: HRI 233 or 2 cr Micro; FS HN 111 or FS HN 214; at least junior classification; enrollment in HRI 380L
Principles of and procedures used in quantity food production management including menu planning, food costing, work methods, food production systems, quality control, and service.

HRI 380L. Quantity Food Production and Service Management Experience.

(0-6) Cr. 2. F.S. Prereq: HRI 233 or 2 cr MICRO; FS HN 111 or FS HN 214; at least junior classification; enrollment in 380; reservation with program required
Application of quantity food production and service management principles and procedures in the program's foodservice operation.

HRI 383. Introduction to Wine, Beer, and Spirits.

(2-0) Cr. 2. F.S. Prereq: Must be at least 21 years old
Introduction to history and methods of production for a variety of wines, beers, spirits, and other beverages. Sensory analysis, product knowledge, service techniques, sales, and alcohol service related to the hospitality industry.

HRI 391. Foodservice Systems Management I.

(3-0) Cr. 3. F. Prereq: Credit or enrollment in HRI 380, HRI 380L
Principles and techniques related to basic management, leadership, and human resource management of foodservices in health care and other on-site foodservice settings. Food safety and sanitation for on-site foodservice operations. Credit for either HRI 391 or AESHM 287 and 438 may count toward graduation. Not accepted for credit toward a major in Hospitality Management.

HRI 392. Foodservice Systems Management II.

(3-0) Cr. 3. S. Prereq: HRI 391
Introduction to cost control in foodservice departments: procedures for controlling food, labor, and other variable costs. Application of principles related to food product selection, specification, purchase, and storage in health care and other onsite operations. Credit for either HRI 392 or 233 and 333 may count toward graduation. Not accepted for credit toward a major in HRIM.

HRI 433. Hospitality Financial Management.

(3-0) Cr. 3. S. Prereq: HRI 333; ACCT 284; ECON 101; credit or enrollment in STAT 101
Use of common financial statements, accounting ratios, and financial techniques to impact management decisions.

HRI 437. Hospitality Information Technology.

(3-0) Cr. 3. F. Prereq: HRI 352
Introduction to hospitality information technology. Property management and point-of-sales system interfaces: customer relationship management, selecting and purchasing computer systems, electronic distribution systems, internet and its related application systems, managing internal and external communication networks. Case studies. Nonmajor graduate credit.

HRI 439. Advanced Hospitality Human Resource Management.

(3-0) Cr. 3. F. Prereq: AESHM 438
Emphasis on development of management personnel in hospitality organizations. Case studies.

HRI 452. Lodging Operations Management II.

(3-0) Cr. 3. S. Prereq: HRI 233; credit or enrollment in HRI 333, HRI 352
Development of business plan and evaluation of business performance in a simulated environment. Operational decision making practices by applying concepts of management, operations, marketing, and finance for a computer-mediated environment. Nonmajor graduate credit.

HRI 455. Introduction to Strategic Management in Foodservice and Lodging.

(3-0) Cr. 3. S. Prereq: AESHM 340; credit or enrollment in HRI 433 and AESHM 438
Introduction to strategic management principles and practices with an application of human resources, operations, marketing, and financial management concepts. Case studies.

HRI 487. Fine Dining Management.

(Dual-listed with 587). (2-3) Cr. 3. F. Prereq: HRI 380, HRI 380L; AESHM 287; AESHM 287 for Hospitality Management majors; 3 credits of marketing for Culinary Science majors
Exploration of the historical and cultural development of the world food table. Creative experiences with U.S. regional and international foods. Application of management and financial principles in food preparation and service in fine dining settings.

Meets International Perspectives Requirement.

HRI 489. Issues in Food Safety.

(Cross-listed with AN S, FS HN, VDPAM). (1-0) Cr. 1. S. Prereq: Credit or enrollment in FS HN 101 or FS HN 272 or HRI 233; FS HN 419 or FS HN 420; FS HN 403
Capstone seminar for the food safety minor. Case discussions and independent projects about safety issues in the food system from a multidisciplinary perspective.

HRI 490. Independent Study.

Cr. arr. Prereq: Sections B-E: Program approval; Section H: Full membership in Honors Program

HRI 490B. Hospitality Management.

Cr. arr. Prereq: Sections B-E: Program approval; Section H: Full membership in Honors Program

HRI 490D. Lodging Operations.

Cr. arr. Prereq: Sections B-E: Program approval; Section H: Full membership in Honors Program

HRI 490E. Foodservice Operations.

Cr. arr. Prereq: Sections B-E: Program approval; Section H: Full membership in Honors Program

HRI 490H. Honors.

Cr. arr. Prereq: Sections B-E: Program approval; Section H: Full membership in Honors Program

HRI 491. Internship.

Cr. 2. Repeatable, maximum of 4 credits. F.S.SS. Prereq: HRI 193, HRI 287, HRI 352 or HRI 380, HRI 380L; adviser approval
Approved 400-hour experience in hospitality operations and supervisory responsibilities. Offered on a satisfactory-fail basis only.

HRI 491A. Foodservice Operations.

HRI 491B. Lodging Operations.

HRI 491C. Hospitality Management.

HRI 498. Cooperative Education.

Cr. R. F.S.SS. Prereq: Permission of undergraduate coordinator
Required of all cooperative education students. Students must register for this course prior to commencing each work period.

Courses primarily for graduate students, open to qualified undergraduates:

HRI 505. Hospitality Management Scholarship and Applications.

(0-1) Cr. 1. F.SS.
Focus on teaching and research scholarship involving the hospitality industry.

HRI 506. Current Issues in Hospitality Management.

(0-1) Cr. 1. Repeatable. S.SS.
Focus on current issues related to the hospitality industry.

HRI 533. Financial Decision Making in Hospitality Organizations.

(3-0) Cr. 3. S. Prereq: HRI 433
Concepts of financial management applied to strategic decision making.

HRI 538. Human Resources Development in Hospitality Organizations.

(3-0) Cr. 3. Prereq: AESHM 438
Theories of human resources management. Practices and principles related to development of management personnel.

HRI 540. Strategic Marketing.

(3-0) Cr. 3. S. Prereq: AESHM 340
Application of marketing principles in developing effective marketing strategies for hospitality, apparel, and retail organizations. Evaluation of multi-dimensional marketing functions in hospitality organizations.

HRI 555. Strategic Management in Hospitality Organizations.

(3-0) Cr. 3. Prereq: Courses in Mkt, Fin, Mgtmt, and HRI
Strategic management process as a planning and decision-making framework; integration of human resources, operations, marketing, and financial management concepts.

HRI 575. Professional Experience in Foodservice and Lodging Organizations.

Cr. 2. F.S.SS. Prereq: Accepted in HRIM graduate program
Analysis and interpretation of professional functions or data, or design and implementation of a management project.

HRI 587. Fine Dining Management.

(Dual-listed with 487). (2-3) Cr. 3. F. Prereq: HRI 380, HRI 380L
Exploration of the historical and cultural development of the world food table. Creative experiences with U.S. regional and international foods. Application of management and financial principles in food preparation and service in fine dining settings. Individual special problems.

HRI 590. Special Topics.