Administered by the Department of Apparel, Events, and Hospitality Management
The Hospitality Management program strives for excellence in professional and leadership development for the hospitality industry through education, research, and outreach. Our mission is to create, share, and apply knowledge to provide hospitality consumers with products, services, and experiences to enhance overall well-being. Educational experiences are planned to contribute to the graduate’s effectiveness as a career professional and as a person, family member, and citizen. Research along with Extension and Outreach 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 a Bachelor of Science degree 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.
The Hospitality Minor requires students to complete HSP M 101 and HSP M 233. The remaining 9 credits may be selected from any HSP M designated course, as well as AESHM 287, AESHM 438, AESHM 474, and A M D 477.
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 | |
9-10 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 | 3-4 |
| or STAT 104 | Introduction to Statistics | |
| Natural Sciences (see approved list) | 3 | |
| Total Credits | 9-10 | |
9 Social Sciences
| ECON 101 | Principles of Microeconomics | 3 |
| HD FS 102 | Individual and Family Development, Health, and Well-being | 3 |
| Select from: | 3 | |
| Introduction to Psychology | ||
| Social Psychology | ||
| Introduction to Sociology | ||
| 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 | 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 411E | Seminar on Current Issues: Events and Hospitality | 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 233 | Hospitality Sanitation and Safety | 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 | 47-50 | |
13-15 Hospitality Management electives
Select from:
| A M D 275 | Retail Merchandising | 3 |
| A M D 477 | Omni-channel Retailing | 3 |
| AESHM 211 | Leadership Experiences and Development (LEAD) | 3 |
| AESHM 222 | Creativity on Demand | 3 |
| AESHM 474 | Entrepreneurship in Human Sciences | 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 201 | Introduction to Casino Management | 3 |
| HSP M 230 | Introduction to Hospitality Performance Analysis | 3 |
| HSP M 260 | Global Tourism Management | 3 |
| HSP M 289 | Contemporary Club Management | 3 |
| HSP M 301X | Hospitality Revenue Management | |
| 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 Event Management | 3 |
13 Supporting courses
| ACCT 284 | Financial Accounting | 3 |
| AESHM 112 | Orientation for AESHM | 1 |
| AESHM 113E | Professional Development for AESHM: Event Management and Hospitality Management | 1 |
| AESHM 311E | Seminar on Careers and Internships: Event Management and Hospitality Management | 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.
Hospitality Management, B.S.
| Freshman | |||||
|---|---|---|---|---|---|
| Fall | Credits | Spring | Credits | ||
| AESHM 112 | 1 | AESHM 175D | 2 | ||
| AESHM 113E | 1 | AESHM 287 | 3 | ||
| AESHM 170D | 1 | ECON 101 | 3 | ||
| ENGL 150 | 3 | HSP M or General Elective | 2-3 | ||
| FS HN 167 | 3 | PSYCH or SOC | 3 | ||
| HSP M 101 | 3 | LIB 160 | 1 | ||
| HD FS 102 | 3 | ||||
| 15 | 14-15 | ||||
| Sophomore | |||||
| Fall | Credits | Spring | Credits | ||
| AESHM 270D | 2 | ACCT 284 | 3 | ||
| ENGL 250 | 3 | AESHM 311E | 1 | ||
| HSP M 233 | 3 | FS HN 111 | 2 | ||
| HSP M or General Elective2 | 4 | FS HN 115 | 1 | ||
| Natural Sciences or Chemistry3 | 3 | STAT 101 or 104 | 3-4 | ||
| HSP M or General Electives3 | 5 | ||||
| 15 | 15-16 | ||||
| Junior | |||||
| Fall | Credits | Spring | Credits | Summer | Credits |
| AESHM 340 | 3 | AESHM 438 | 3 | AESHM 470N | 3-6 |
| HSP M 352 | 3 | HSP M 315 | 3 | ||
| SP CM 212 | 3 | HSP M or General Electives2 | 4-7 | ||
| HSP M or General Electives3 | 8-9 | Humanities | 3 | ||
| Math | 3 | ||||
| 17-18 | 16-19 | 3-6 | |||
| Senior | |||||
| Fall | Credits | Spring | Credits | ||
| AESHM 411E | 1 | AESHM 342 | 3 | ||
| HSP M 333 | 3 | HSP M 433 | 3 | ||
| HSP M 380 | 3 | HSP M 455 | 3 | ||
| HSP M 380L | 2 | HSP M or General Electives2 | 3-6 | ||
| HSP M 439 | 3 | ||||
| 12 | 12-15 | ||||
US Diversity and International Perspectives Requirement: Students in HSP M fulfill the US Diversity and International Perspectives Requirements by choosing 3 credits of coursework from each of the University-approved lists. | |
| Note: | This sequence is only an example. The number of credits taken each semester should be based on the individual student's situation. Factors that may affect credit hours per semester include student ability, employment, health, activities, and grade point consideration. |
| 1 | BIOL 101 required if student has not completed high school biology |
| 2 | When the 4-year plan indicates HSP M Group or General Electives, choice depends on courses available. However, you must have a total of 13-15 credits of HSP M electives and 11-17 credits of General Electives (HSP M courses may be taken to meet General Electives requirements). |
| 3 | CHEM 160 required if student has not completed high school chemistry |
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. The Master's degree program is designed to prepare individuals for managerial and leadership positions in industry, business, and non-profit organization; teaching careers; and continued graduate study.
The doctoral program is designed to prepare individuals to teach in programs at the university lefel; provide leadership in non-profit organizations; and/or conduct advanced research at the corporate level or with research firms.
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.
Courses
Courses primarily for undergraduates:
(3-0) Cr. 3. F.S.SS.
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.
(1-0) Cr. 1. Alt. S., offered even-numbered years.
Overview of management concepts and distinct features of university dining services.
(3-0) Cr. 3. F.
An overview of the gaming industry. History and development of gaming, casino operations, casino games, marketing of the core gaming products, and social and economic impacts of the gaming industry.
(3-0) Cr. 3. F.S.
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.
(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.
(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.
(Cross-listed with EVENT). (3-0) Cr. 3. 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.
Cr. 1-2. Repeatable, maximum of 4 credits. F.S.SS.
Prereq: Freshman or Sophomore classification. Permission of instructor, adviser, and department chair.
Independent study on topics of special interest to the student, facilitated by approved faculty member.
Maximum of 9 credits combined of HSP M 290 and HSP M 490 can be applied to graduation.
(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.
(Cross-listed with EVENT). (3-0) Cr. 3. S.
Prereq: HSP M 101 or permission of instructor
Examination of current issues in the attractions and amusement park industry. Emphasis will be placed on development and design along with the functional departments of modern amusement parks and themed attractions.
(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.
(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 FS HN 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.
(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.
(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.
(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.
(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.
Cr. 1-3. Repeatable, maximum of 6 credits. F.S.SS.
Prereq: HSP M Junior or Senior Classification and Permission of Instructor.
Intensive 2 to 8 week workshop exploration. Topics vary each time offered.
Maximum of 6 credits of HSPM 393 can be applied toward graduation.
(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.
(3-0) Cr. 3. F.
Prereq: AESHM 438
Emphasis on development of management personnel in hospitality organizations. Case studies.
(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.
(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.
Meets International Perspectives Requirement.
(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.
Cr. arr. Repeatable.
Prereq: Sections B-E: Program approval; Section H: Full membership in Honors Program
Cr. arr. Repeatable.
Prereq: Sections B-E: Program approval
Independent Study in Hospitality Management.
Cr. arr. Repeatable.
Prereq: Sections B-E: Program approval; Section H: Full membership in Honors Program
Cr. arr. Repeatable.
Prereq: Sections B-E: Program approval; Section H: Full membership in Honors Program
Cr. arr. Repeatable.
Prereq: Sections B-E: Program approval; Section H: Full membership in Honors Program
Courses primarily for graduate students, open to qualified undergraduates:
(0-1) Cr. 1. F.SS.
Focus on teaching and research scholarship involving the hospitality industry.
(0-1) Cr. 1. Repeatable. S.SS.
Focus on current issues related to the hospitality industry.
(3-0) Cr. 3. Alt. F., offered even-numbered years.
Prereq: HSP M 433
Concepts of financial management applied to strategic decision making.
(3-0) Cr. 3. Alt. S., offered odd-numbered years.
Prereq: AESHM 438
Theories of human resources management. Practices and principles related to development of management personnel.
(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.
(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.
(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.
Meets International Perspectives Requirement.
Cr. arr. Repeatable, maximum of 3 credits.
Prereq: 9 credits in HRI at 400 level or above; application process
Topics in hospitality management.
Cr. arr. Repeatable, maximum of 3 credits.
Prereq: 9 credits in HSP M at 400 level or above; application process.
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.
Cr. arr. Repeatable, maximum of 3 credits.
Prereq: 9 credits in HSP M at 400 level or above; application process.
Cr. arr. Repeatable, maximum of 3 credits.
Prereq: 9 credits in HSP M at 400 level or above; application process.
Cr. arr. Repeatable, maximum of 3 credits.
Prereq: 9 credits in HSP M at 400 level or above; application process.
Cr. arr.
Creative component as arranged with instructor.
Courses for graduate students:
(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.
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.
(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.
(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.
(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.
(3-0) Cr. 3. Alt. F., offered even-numbered years.Alt. SS., offered odd-numbered years.
Prereq: Enrollment in PhD program
Advanced graduate course on tourism and destination theories and research. Analysis and application fo theories, research findings, and research methods in tourism and destination management.
(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.
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.
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.
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.
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.
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.
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.
Cr. arr. Repeatable. F.S.SS.
Prereq: Enrollment in PhD program
Research.