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 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 101 | Introduction to the Hospitality Industry | 3 |
| HSP M 233 | Hospitality Sanitation and Safety | 3 |
| 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 Credits | 15 | |
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 150 | Critical Thinking and Communication | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition | 3 |
| LIB 160 | Information Literacy | 1 |
| Select one from the following: | 3 | |
| Introduction to Interpersonal Communication | ||
| Professional Communication | ||
| Fundamentals of Public Speaking | ||
| Total Credits | 10 | |
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 101 | Principles of Statistics | 4 |
| Natural Sciences (see approved list) | 3 | |
| Total Credits | 10 | |
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 | |
6 Humanities
| AESHM 342 | Aesthetics of Consumer Experience | 3 |
| Approved courses | 3 | |
| Total Credits | 6 | |
49-53 Hospitality Management Professional Core Courses
| AESHM 170 | Supervised Work Experience I | 1 |
| AESHM 175D | Financial Applications for Retail and Hospitality Industries: Hospitality Management | 2 |
| AESHM 270D | Supervised Work Experience II: Hospitality | 1-2 |
| or AESHM 270P | Supervised Work Experience II: ISU Dining | |
| AESHM 287 | Principles of Management in Human Sciences | 3 |
| AESHM 340 | Hospitality and Apparel Marketing Strategies | 3 |
| AESHM 411 | Seminar on Current Issues | 1 |
| AESHM 438 | Human Resource Management | 3 |
| AESHM 470D | Supervised Professional Internship: Hospitality | 3-6 |
| or AESHM 470P | Supervised Professional Internship: ISU Dining | |
| HSP M 101 | Introduction to the Hospitality Industry | 3 |
| HSP M 315 | Hospitality Law | 3 |
| HSP M 333 | Hospitality Operations Cost Controls | 3 |
| HSP M 352 | Lodging Operations Management I | 3 |
| HSP M 380 | Quantity Food Production Management | 3 |
| HSP M 380L | Quantity Food Production and Service Management Experience | 2 |
| HSP M 433 | Hospitality Financial Management | 3 |
| HSP M 439 | Advanced Hospitality Human Resource Management | 3 |
| HSP M 455 | Introduction to Strategic Management in Foodservice and Lodging | 3 |
| Total Credits | 43-47 | |
13-15 Hospitality Management electives
Select from:
| AESHM 211 | Leadership Experiences and Development (LEAD) | 3 |
| AESHM 222 | Creative Thinking and Problem Solving | 3 |
| AESHM 275 | Retail Merchandising | 3 |
| AESHM 379 | Community Leadership: Examination of Social Issues | 3 |
| AESHM 474 | Entrepreneurship in Human Sciences | 3 |
| AESHM 477 | Multi-channel Retailing | 3 |
| EVENT 271 | Introduction to Event Management Only 6 credits of EVENT courses may apply for Hospitality elective credits | 3 |
| EVENT 371 | Conference and Meeting Planning | 3 |
| EVENT 471 | Special Events Coordination | 3 |
| HSP M 189 | Introduction to University Dining Services Management | 1 |
| HSP M 260 | Global Tourism Management | 3 |
| HSP M 289 | Contemporary Club Management | 2 |
| HSP M 320 | Attractions and Amusement Park Administration | 3 |
| HSP M 383 | Introduction to Wine, Beer, and Spirits | 2 |
| HSP M 383L | Introduction to Wine, Beer and Spirits Laboratory | 1 |
| HSP M 437 | Hospitality Information Technology | 3 |
| HSP M 452 | Lodging Operations Management II | 3 |
| HSP M 487 | Fine Dining Management | 3 |
13 Supporting courses
| ACCT 284 | Financial Accounting | 3 |
| AESHM 112 | Orientation for AESHM | 1 |
| AESHM 113 | Professional Development for AESHM | 2 |
| 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
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.
