Any experimental courses offered by HSP M can be found at: registrar.iastate.edu/faculty-staff/courses/explistings/
Courses
Courses primarily for undergraduates:
(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.
(1-0) Cr. 1. F.S.
Introduction to safety and sanitation principles in foodservice operations. Characteristics of food, supplies, and equipment as related to quality, sanitation, and safety are discussed. Application of sanitation principles in restaurants are covered as well. Students must pass a National Sanitation Certification Examination to receive credit.
Offered on a satisfactory-fail basis only.
(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 casino gaming industry. Emphasis will be placed on examination of the 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.
(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. 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, advisor, 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.
Cr. 3.
An overview of the revenue management in the lodging and food service industry will be provided. Emphasis will be placed on the application of analytical and forecasting techniques to formulate and implement pricing strategies in responses to daily operation complexities.
(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 and HSP M 230
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.
Prereq: Credit or enrollment in HSP M 101
Introduction to functional department activities and current issues of lodging organizations with emphasis on front office operations and guest services including reservation activities, forecasting, and auditing exercises.
(3-0) Cr. 3. F.S.
Prereq: HSP M 133 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 food production management including menu planning, 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 and spirits. Beverage tasting and sensory analysis; product knowledge; service techniques; sales; and alcohol service related to the hospitality industry. Field trip.
(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, specialty beverages, and cocktails served in the beverage and hospitality industry. Beverage tasting and sensory analysis of products commonly served in the beverage industry.
Cr. 1. F.S.
Prereq: HSP M 383 or concurrent enrollment. Must be at least 21 years old.
Introduction to history and methods of production for a variety of beer, cider, perry, mead, sake and other brewed alcoholic beverages. Beverage tasting and sensory analysis; product knowledge; and service techniques related to the beverage and hospitality industry. Field trip.
(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 101
Introduction to hospitality and event technology. Emphasis will be placed on basic computer software and hardware components, property managements, point-of-sales systems; customer relationship management, selecting and purchasing computer systems, electronic distribution systems, and communication networks.
(3-0) Cr. 3. F.
Prereq: AESHM 238
Emphasis on development of management personnel in hospitality organizations. Case studies.
(3-0) Cr. 3. S.
Prereq: HSP M 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.
Cr. 3. Repeatable. F.S.SS.
Prereq: AESHM 270, AESHM 211, 9 credits in HSP M, and minimum 2.0 GPA; permission by application; junior or senior classification; employer location should be different than employer/location used for AESHM 170 and AESHM 270
Supervised work experience with a cooperating firm or organization.
No more than 12 credits from AESHM 170, AESHM 270, and HSP M 470 may be applied toward graduation.
(Dual-listed with HSP M 587). (2-3) Cr. 3. F.
Prereq: HSP M 380, HSP M 380L, and HSP M 133, or ServSafe(r) Certification
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.
(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 238
Theories of human resources management. Practices and principles related to development of management personnel.
(3-0) Cr. 3. Alt. F., offered even-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.
Cr. 3. Alt. F., offered odd-numbered years.
Prereq: HSP M 260 or equivalent
Tourism theories and research. Overview of tourism industry, tourism theories, methods, and current issues in destination marketing and management and travel behavior. Evaluation of tourism and destination research.
NA
(Dual-listed with HSP M 487). (2-3) Cr. 3. F.
Prereq: HSP M 380, HSP M 380L, and HSP M 133, or ServSafe(r) Certification
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.
Cr. arr. Repeatable, maximum of 3 credits.
Prereq: 9 credits in HSP M 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. Repeatable, maximum of 6 credits. F.S.SS.
Prereq: 9 credits in HSP M or EVENT at 500 level or above; application process
Special Topics in Event Management.
Only 6 credits of HSP M 590G can be applied toward graduation.
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, and manuscripts.
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 odd-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.
(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 of 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, maximum of 2 times. F.S.SS.
Prereq: Enrollment in PhD program, application process
Advanced study of current topics in event management and hospitality management.
Cr. arr. Repeatable. F.S.SS.
Prereq: Enrollment in PhD program
Research.