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Hospitality Management

This is an archived copy of the 2015-2016 catalog. To access the most recent version of the catalog, please visit http://catalog.iastate.edu.

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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 Hospitality Management 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.

The program offers a concurrent B.S. and M.S. degree that allows students to obtain a B.S. and M.S. degree in hospitality management in 5 years.  Application for admission to the Graduate College should be made in the junior year.

Minor

A minor in Hospitality Management may be earned by successfully completing at least 15 credits of AESHM/Hsp M 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.

HSP M 101Introduction to the Hospitality Industry3
HSP M 233Hospitality Sanitation and Safety3
Select 9 credits from:9
Principles of Management in Human Sciences
Human Resource Management
Entrepreneurship in Human Sciences
Multi-channel Retailing
Global Tourism Management
Contemporary Club Management
Hospitality Law
Lodging Operations Management I
Introduction to Wine, Beer, and Spirits
Introduction to Wine, Beer and Spirits Laboratory
Hospitality Information Technology
Advanced Hospitality Human Resource Management
Lodging Operations Management II
Total Credits15

Graduate Study

The Hospitality Management 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 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 Apparel, Events, and Hospitality Management Department. 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.

Students majoring in Hospitality Management are required to earn C- or better in all AESHM and HSP M courses.  Communication Proficiency Requirement:  Grade of C or better in ENGL 150 Critical Thinking and Communication, and ENGL 250 Written, Oral, Visual, and Electronic Composition.

Degree Requirements

10 Communications and Library
ENGL 150Critical Thinking and Communication3
ENGL 250Written, Oral, Visual, and Electronic Composition3
LIB 160Information Literacy1
Select one from the following:3
Introduction to Interpersonal Communication
Professional Communication
Fundamentals of Public Speaking
Total Credits10
10 Natural Sciences and Mathematical Disciplines
Select one MATH course from:3
Introduction to Probability
Introduction to Mathematical Ideas
College Algebra
Discrete Mathematics for Business and Social Sciences
Survey of Calculus
STAT 101Principles of Statistics4
Natural Sciences (see approved list)3
Total Credits10
9 Social Sciences
ECON 101Principles of Microeconomics3
HD FS 102Individual and Family Life Development3
Psychology or Sociology3
Total Credits9
6 Humanities
AESHM 342Aesthetics of Consumer Experience3
Approved courses3
Total Credits6
49-53  Hospitality Management Professional Core Courses
AESHM 170Supervised Work Experience I1
AESHM 175DFinancial Applications for Retail and Hospitality Industries: Hospitality Management2
AESHM 270DSupervised Work Experience II: Hospitality1-2
or AESHM 270P Supervised Work Experience II: ISU Dining
AESHM 287Principles of Management in Human Sciences3
AESHM 340Hospitality and Apparel Marketing Strategies3
AESHM 411Seminar on Current Issues1
AESHM 438Human Resource Management3
AESHM 470DSupervised Professional Internship: Hospitality3-6
or AESHM 470P Supervised Professional Internship: ISU Dining
HSP M 101Introduction to the Hospitality Industry3
HSP M 315Hospitality Law3
HSP M 333Hospitality Operations Cost Controls3
HSP M 352Lodging Operations Management I3
HSP M 380Quantity Food Production Management3
HSP M 380LQuantity Food Production and Service Management Experience2
HSP M 433Hospitality Financial Management3
HSP M 439Advanced Hospitality Human Resource Management3
HSP M 455Introduction to Strategic Management in Foodservice and Lodging3
Total Credits43-47
13-15 Hospitality Management electives

Select from:

AESHM 211Leadership Experiences and Development (LEAD)3
AESHM 222Creative Thinking and Problem Solving3
AESHM 275Retail Merchandising3
AESHM 379Community Leadership: Examination of Social Issues3
AESHM 474Entrepreneurship in Human Sciences3
AESHM 477Multi-channel Retailing3
EVENT 271Introduction to Event Management Only 6 credits of EVENT courses may apply for Hospitality elective credits3
EVENT 371Conference and Meeting Planning3
EVENT 471Special Events Coordination3
HSP M 189Introduction to University Dining Services Management1
HSP M 260Global Tourism Management3
HSP M 289Contemporary Club Management2
HSP M 320Attractions and Amusement Park Administration3
HSP M 383Introduction to Wine, Beer, and Spirits2
HSP M 383LIntroduction to Wine, Beer and Spirits Laboratory1
HSP M 437Hospitality Information Technology3
HSP M 452Lodging Operations Management II3
HSP M 487Fine Dining Management3
13 Supporting courses
ACCT 284Financial Accounting3
AESHM 112Orientation for AESHM1
AESHM 113Professional Development for AESHM2
AESHM 311Seminar on Careers and Internships1
FS HN 111Fundamentals of Food Preparation *2
FS HN 115Food Preparation Laboratory1
FS HN 167Introduction to Human Nutrition *3
*

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:

HSP M 101. Introduction to the Hospitality Industry.

(3-0) Cr. 3. F.S.
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.

HSP M 189. Introduction to University Dining Services Management.

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

HSP M 230. Introduction to Hospitality Performance Analysis​.

(3-0) Cr. 3.
Introduction to Uniform Systems of Accounts for hospitality industry, profitability, income statements, budgeting, managing cash, accounts receivable and payable, costs control, pricing, and evaluation related to restaurant, lodging, and club industry. Preparation for a hospitality accounting certification exam.

HSP M 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.

HSP M 260. Global Tourism Management.

(3-0) Cr. 3. F.S.
Overview of the global tourism industry: hospitality and related services, destination/ attractions, tourist behaviors, and destination marketing. Introduction to destination mix, socio-economic and cultural impacts of tourism, destination organizations, tourist motivations, destination image, marketing, promotions, tourism distribution system, and the future of tourism.
Meets International Perspectives Requirement.

HSP M 289. Contemporary Club Management.

(Cross-listed with EVENT). (2-0) Cr. 2. F.S. Prereq: HSP M 101
Organization and management of private clubs including city, country, and other recreational and social clubs. Field trip may be required.

HSP M 315. Hospitality Law.

(3-0) Cr. 3. S. Prereq: HSP M 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.

HSP M 320. Attractions and Amusement Park Administration.

(Cross-listed with EVENT). (3-0) Cr. 3. S. Prereq: HSP M 101 or permission of instructor
An examination of current issues in the attractions and amusement park industry will be conducted. Emphasis will be placed on development and design along with the functional departments of modern amusement parks and themed attractions.

HSP M 333. Hospitality Operations Cost Controls.

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

HSP M 352. Lodging Operations Management I.

(3-0) Cr. 3. F. Prereq: Credit or enrollment in HSP M 101, 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.

HSP M 380. Quantity Food Production Management.

(3-0) Cr. 3. F.S. Prereq: HSP M 233 or 2 cr MICRO; FS HN 111 or FS HN 214; FS HN 115 or 215; at least junior classification; enrollment in HSP M 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.

HSP M 380L. Quantity Food Production and Service Management Experience.

(0-6) Cr. 2. F.S. Prereq: HSP M 233 or 2 cr MICRO; FS HN 111 or FS HN 214; FS HN 115 or FS HN 215; at least junior classification; enrollment in HSP M 380
Application of quantity food production and service management principles and procedures in the program's foodservice operation.

HSP M 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. Beverage tasting and sensory analysis; product knowledge; service techniques; sales; and alcohol service related to the hospitality industry.

HSP M 383L. Introduction to Wine, Beer and Spirits Laboratory.

(0-2) Cr. 1. F.S. Prereq: HSP M 383 or concurrent enrollment. Must be at least 21 years old
The application of the management principles and procedures related to the sale and service of alcohol and specialty beverages served in the beverage and hospitality industry. Beverage tasting and sensory analysis of products commonly served in the beverage industry.

HSP M 391. Foodservice Systems Management I.

(3-0) Cr. 3. F. Prereq: Credit or enrollment in HSP M 380, HSP M 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 HSP M 391 or AESHM 287 and AESHM 438 may count toward graduation. Not accepted for credit toward a major in Hospitality Management.

HSP M 392. Foodservice Systems Management II.

(3-0) Cr. 3. S. Prereq: HSP M 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 HSP M 392 or HSP M 233 and HSP M 333 may count toward graduation. Not accepted for credit toward a major in Hospitality Management.

HSP M 433. Hospitality Financial Management.

(3-0) Cr. 3. S. Prereq: HSP M 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.

HSP M 437. Hospitality Information Technology.

(3-0) Cr. 3. F. Prereq: HSP M 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.

HSP M 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.

HSP M 452. Lodging Operations Management II.

(3-0) Cr. 3. S. Prereq: HSP M 352; credit or enrollment in HSP M 333
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.

HSP M 455. Introduction to Strategic Management in Foodservice and Lodging.

(3-0) Cr. 3. S. Prereq: AESHM 340; credit or enrollment in HSP M 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.

HSP M 487. Fine Dining Management.

(Dual-listed with HSP M 587). (2-3) Cr. 3. F. Prereq: HSP M 380, HSP M 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.

HSP M 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 HSP M 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.

HSP M 490. Independent Study.

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

HSP M 490B. Independent Study: Hospitality Management.

Cr. arr. Repeatable. Prereq: Sections B-E: Program approval
Independent Study in Hospitality Management.

HSP M 490D. Independent Study: Lodging Operations.

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

HSP M 490E. Independent Study: Foodservice Operations.

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

HSP M 490H. Independent Study: Honors.

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

Courses primarily for graduate students, open to qualified undergraduates:

HSP M 505. Hospitality Management Scholarship and Applications.

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

HSP M 506. Current Issues in Hospitality Management.

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

HSP M 533. Financial Decision Making in Hospitality Organizations.

(3-0) Cr. 3. Alt. F., offered even-numbered years. Prereq: HSP M 433
Concepts of financial management applied to strategic decision making.

HSP M 538. Human Resources Development in Hospitality Organizations.

(3-0) Cr. 3. Alt. F., offered even-numbered years. Prereq: AESHM 438
Theories of human resources management. Practices and principles related to development of management personnel.

HSP M 540. Strategic Marketing.

(3-0) Cr. 3. Alt. F., offered odd-numbered years. 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.

HSP M 555. Strategic Management in Hospitality Organizations.

(3-0) Cr. 3. Alt. S., offered even-numbered years. Prereq: Courses in MKT, FIN, MGMT, and HSP M. Permission of instructor
Strategic management process as a planning and decision-making framework; integration of human resources, operations, marketing, and financial management concepts.

HSP M 587. Fine Dining Management.

(Dual-listed with HSP M 487). (2-3) Cr. 3. F. Prereq: HSP M 380, HSP M 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.

HSP M 590. Special Topics.

Cr. arr. Repeatable, maximum of 3 credits. Prereq: 9 credits in HRI at 400 level or above; application process
Topics in hospitality management.

HSP M 590B. Special Topics: Hospitality Management.

Cr. arr. Repeatable, maximum of 3 credits. Prereq: 9 credits in HSP M at 400 level or above; application process.

HSP M 590C. Special Topics: Tourism.

Cr. arr. Repeatable, maximum of 3 credits. F.S.SS. Prereq: 9 credits in HSP M at 400 level or above; application process
Special topics in tourism.

HSP M 590D. Special Topics: Lodging Operations.

Cr. arr. Repeatable, maximum of 3 credits. Prereq: 9 credits in HSP M at 400 level or above; application process.

HSP M 590E. Special Topics: Commercial/Retail Foodservice Operations.

Cr. arr. Repeatable, maximum of 3 credits. Prereq: 9 credits in HSP M at 400 level or above; application process.

HSP M 590F. Special Topics: Onsite Foodservice Operations.

Cr. arr. Repeatable, maximum of 3 credits. Prereq: 9 credits in HSP M at 400 level or above; application process.

HSP M 599. Creative Component.

Cr. arr.
Creative component as arranged with instructor.

Courses for graduate students:

HSP M 604. Professional Writing.

(2-0) Cr. 2. S.SS. Prereq: Enrollment in PhD program
Development of professional written communication with emphasis on abstracts, proposals, manuscripts, and technical reports.

HSP M 608. Administrative Problems.

Cr. arr. Repeatable, maximum of 4 credits. F.S.SS. Prereq: Permission of instructor; enrollment in PhD program
Advanced administrative problems; case studies in foodservice and lodging organizations.

HSP M 633. Advanced Hospitality Financial Management.

(3-0) Cr. 3. Alt. S., offered odd-numbered years. Prereq: HSP M 433; Enrollment in PhD program
Theories and research in financial management with emphasis on financial performance and financing decisions.

HSP M 638. Advanced Human Resources Management in Hospitality Organizations.

(3-0) Cr. 3. Alt. F., offered odd-numbered years.Alt. SS., offered even-numbered years. Prereq: HSP M 538; Enrollment in PhD program
Research in human resources management with an emphasis on organization or unit administration.

HSP M 640. Seminar on Marketing Thoughts.

(3-0) Cr. 3. Alt. S., offered even-numbered years.Alt. SS., offered even-numbered years. Prereq: HSP M 540; STAT 401. Enrollment in PhD program
Conceptual and theoretical development of marketing strategies. Analytical and critical review of marketing research and industry practices.

HSP M 652. Advanced Lodging Operations.

(3-0) Cr. 3. Alt. F., offered odd-numbered years.Alt. SS., offered even-numbered years. Prereq: Enrollment in PhD program
Analysis and applications of concepts and theories of operations research for lodging operations.

HSP M 680. Analysis of Research in Foodservice Operations.

(3-0) Cr. 3. Alt. S., offered even-numbered years.Alt. SS., offered odd-numbered years. Prereq: Enrollment in PhD program
Analysis and application of theories, research, and research methods in foodservice operations.

HSP M 690. Advanced Topics.

Cr. arr. Repeatable, maximum of 2 times. F.S.SS. Prereq: Enrollment in PhD program, application process
Advanced study of current topics in hospitality management.

HSP M 690B. Advanced Topics: Hospitality Management.

Cr. arr. Repeatable, maximum of 2 times. F.S.SS. Prereq: Enrollment in PhD program, application process
Advanced study of current topics in hospitality management.

HSP M 690C. Advanced Topics: Tourism.

Cr. arr. Repeatable, maximum of 2 times. F.S.SS. Prereq: Enrollment in PhD program, application process
Advanced study of current topics in hospitality management.

HSP M 690D. Advanced Topics: Lodging Operations.

Cr. arr. Repeatable, maximum of 2 times. F.S.SS. Prereq: Enrollment in PhD program, application process
Advanced study of current topics in hospitality management.

HSP M 690E. Advanced Topics: Commercial/Retail Foodservice Operations.

Cr. arr. Repeatable, maximum of 2 times. F.S.SS. Prereq: Enrollment in PhD program, application process
Advanced study of current topics in hospitality management.

HSP M 690F. Advanced Topics: Onsite Foodservice Operations.

Cr. arr. Repeatable, maximum of 2 times. F.S.SS. Prereq: Enrollment in PhD program, application process
Advanced study of current topics in hospitality management.

HSP M 699. Research.

Cr. arr. Repeatable. F.S.SS. Prereq: Enrollment in PhD program
Research.