Hospitality Management
Administered by the Department of Apparel, Educational Studies, and Hospitality Management
The Hotel, Restaurant, and Institution Management (HM) 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.
The HM program offers a minor that may be earned by successfully completing at least 15 credits of AESHM/HM courses in consultation with the advisor. The program also participates in food safety and entrepreneurship interdisciplinary minors.
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. Ph.D. 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 one course in three of four 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 Ph.D. program requires a minimum of 72 credits, up to 30 of which may be applied from the Master’s degree. All Ph.D. 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 | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition | 3 |
| LIB 160 | Library Instruction | 0.5 |
| SP CM 212 | Fundamentals of Public Speaking | 3 |
| Total Credits | 9.5 | |
13 Natural sciences and mathematical disciplines
| Mathematics (see approved list) | 3 | |
| STAT 101 | Principles of Statistics | 4 |
| Natural Sciences (see approved list) | 6 | |
| Total Credits | 13 | |
9 Social sciences
| ECON 101 | Principles of Microeconomics | 3 |
| HD FS 102 | Individual and Family Life Development | 3 |
| Psychology or Sociology | 3 | |
| Total Credits | 9 | |
9 Humanities
| AESHM 342 | Aesthetics of Consumer Experience | 3 |
| Approved courses | 6 | |
| Total Credits | 9 | |
41-44 Hospitality Management core
| AESHM 170 | Supervised Work Experience I | 1 |
| AESHM 270 | Supervised Work Experience II | 1-2 |
| AESHM 287 | Principles of Management in Human Sciences | 3 |
| AESHM 340 | Hospitality and Apparel Marketing Strategies | 3 |
| AESHM 411 | Seminar on Current Issues | 1-3 |
| AESHM 438 | Human Resource Management | 3 |
| AESHM 470 | Supervised Professional Internship | 3-6 |
| HRI 101 | Introduction to the Hospitality Industry | 3 |
| HRI 233 | Hospitality Sanitation and Safety | 3 |
| HRI 315 | Hospitality Law | 3 |
| HRI 333 | Hospitality Operations Cost Controls | 3 |
| HRI 352 | Lodging Operations Management I | 3 |
| HRI 380 | Quantity Food Production Management | 3 |
| HRI 380L | Quantity Food Production and Service Management Experience | 2 |
| HRI 433 | Hospitality Financial Management | 3 |
| HRI 455 | Introduction to Strategic Management in Foodservice and Lodging | 3 |
| Total Credits | 41-47 | |
13-15 Hospitality Management electives
Select from:
| AESHM 271 | Public Relations and Event Management | 1-3 |
| AESHM 275 | Merchandising | 3 |
| AESHM 471 | Special Events Coordination | 1-3 |
| AESHM 474 | Entrepreneurship in Human Sciences | 3 |
| AESHM 477 | Multi-channel Retailing | 3 |
| HRI 189 | Introduction to University Dining Services Management | 1 |
| HRI 260 | Global Tourism Management | 3 |
| HRI 289 | Private Club Operations | 2 |
| HRI 383 | Introduction to Wine, Beer, and Spirits | 2 |
| HRI 437 | Hospitality Information Technology | 3 |
| HRI 439 | Advanced Hospitality Human Resource Management | 3 |
| HRI 452 | Lodging Operations Management II | 3 |
| HRI 487 | Fine Dining Management | 3 |
13 Supporting courses
| ACCT 284 | Financial Accounting | 3 |
| AESHM 111 | Professional Development for AESHM | 3 |
| AESHM 311 | Seminar on Careers and Internships | 1 |
| FS HN 111 | Fundamentals of Food Preparation * | 2 |
| FS HN 115 | Food Preparation Laboratory | 1 |
| FS HN 167 | Introduction 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
26.0 Total credits
**A student who has not had high school biology is required to take BIOL 101 Introductory Biology.
Courses primarily for undergraduate students
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: 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: 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 380, 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 101, 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: 233 or 2 cr Micro; FS HN 111 or 214; at least junior classification; enrollment in 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: 233 or 2 cr Micro; FS HN 111 or 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 380, 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: 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: 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: 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: 233; credit or enrollment in 333, 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: 380, 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 272 or HRI 233; FS HN 419 or 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
B. Hospitality Management
D. Lodging Operations
E. Foodservice Operations
H. Honors
HRI 491. Internship.
Cr. 2.
Repeatable, maximum of 4 credits. F.S.SS.
Prereq: 193, 287, 352 or 380, 380L; adviser approval
Approved 400-hour experience in hospitality operations and supervisory responsibilities.
Offered on a satisfactory-fail basis only.
A. Foodservice Operations
B. Lodging Operations
C. 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 undergraduate students
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: 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: 380, 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.
Cr. arr.
Repeatable, maximum of 3 credits.
Prereq: 9 credits in HRI at 400 level or above; application process
B. Hospitality Management
D. Lodging Operations
E. Commercial/Retail Foodservice Operations
F. Onsite Foodservice Operations
HRI 599. Creative Component.
Cr. arr.
Courses for graduate students
HRI 604. Professional Writing.
(2-0) Cr. 2.
Prereq: Enrollment in PhD program
Development of professional written communication with emphasis on abstracts, proposals, manuscripts, and technical reports.
HRI 608. Administrative Problems.
Cr. arr.
Repeatable, maximum of 4 credits.
Prereq: Permission of instructor; enrollment in PhD program
Advanced administrative problems; case studies in foodservice and lodging organizations.
HRI 633. Advanced Hospitality Financial Management.
(3-0) Cr. 3.
Alt. S., offered 2012.
Prereq: 433
Theories and research in financial management with emphasis on financial performance and financing decisions.
HRI 638. Advanced Human Resources Management in Hospitality Organizations.
(3-0) Cr. 3.
F.
Prereq: 538
Research in human resources management with an emphasis on organization or unit administration.
HRI 640. Seminar on Marketing Thoughts.
(3-0) Cr. 3.
Alt. S., offered 2012.
Prereq: 540; STAT 401. Enrollment in PhD program
Conceptual and theoretical development of marketing strategies. Analytical and critical review of marketing research and industry practices.
HRI 652. Advanced Lodging Operations.
(3-0) Cr. 3.
Alt. F., offered 2011.
Prereq: Enrollment in PhD program
Analysis and applications of concepts and theories of operations research for lodging operations.
HRI 675. HRIM Teaching Experience.
Cr. 1.
F.S.SS.
Prereq: Accepted in PhD program
Development of objectives, teaching methods and materials, and test items for selected topics. Implementation in an HRIM course.
HRI 680. Analysis of Research in Foodservice Operations.
(3-0) Cr. 3.
Prereq: Enrollment in PhD program
Analysis and application of theories, research, and research methods in foodservice operations.
HRI 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.
B. Hospitality Management
D. Lodging Operations
E. Commercial/Retail Foodservice Operations
F. Onsite Foodservice Operations
HRI 699. Research.
Cr. arr.
Repeatable.
Prereq: Enrollment in PhD program