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Hospitality Management

This is an archived copy of the 2021-2022 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, Events, and Hospitality Management

The Hospitality Management program offers study for the degree of Bachelor of Science with a major in hospitality management. As the only 4-year hospitality program in the state of Iowa, the program prepares undergraduate students with essential principles of managing a variety of hospitality organizations, such as hotels, restaurants, clubs, and foodservice companies. Students also develop expertise in managing diverse areas, such as: (a) food/beverage management, (b) lodging management, (c) senior living management, and (d) tourism and attractions.  

Students get hands-on experience at the Joan Bice Underwood Tearoom and SPARKS. The Joan Bice Underwood Tearoom is a 105-seat learning laboratory where students take responsibility for meal preparation and service. The Joan Bice Underwood Tearoom is the earliest established student run restaurant that is still in operation on a college campus in the United States. SPARKS is the student operated café in the Student Innovation Center, where students have the opportunity to manage all the operations of the facility from menu development, inventory, human resources, and much more.

Our students participate in internships locally, nationally, and internationally with a range of hotels, restaurants, caterers, theme parks, sports facilities, cruise ships convention and visitor’s bureaus, independent businesses, and country clubs. Courses provide students with opportunities to develop and apply management techniques in hospitality organizations. The Hospitality Management curriculum provides students with the opportunity to obtain professional certifications in multiple areas.

The Hospitality Management program mission is to create, share, and apply knowledge to provide hospitality consumers with products, services, and experiences to enhance overall well-being.  We accomplish our mission with a personalized, nationally ranked program. Our students learn in a nurturing, safe, and inclusive environment, with caring faculty with industry experience. 

The Bachelor of Science Degree

Total credits required: 123, including a minimum of 18 credits from the AESHM Department at Iowa State University for the degree. 

Minor in Hospitality Management

The Hospitality Management minor (HSPM) requires the completion of at least 15 credits from the Hospitality Management curriculum. The minor must include at least 6 credits in courses numbered 300 or above taken at ISU. All course pre-requisites must be completed prior to taking the course. All minor courses must be taken for a grade.

Minor in Beverage Management

The Beverage Management minor (BV M) requires the completion of at least 15 credits from the Beverage Management minor curriculum. The minor must include at least 6 credits in HSP M courses and 6 credits in courses numbered 300 or above taken at ISU. All course pre-requisites must be completed prior to taking the course. All minor courses must be taken for a grade.

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 such as clubs, hotels, dining, theme parks, cruise lines, and casinos. 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 (e.g., Point-of-Sales systems, property management systems, and revenue management systems) to achieve operational efficiency and effectiveness.

Learning experiences are provided in the food and beverage, casino, lodging, senior living, and tourism industries and other approved establishments. Students are required to have a total of at least 800 hours of relevant work experience prior to graduation. Of the 800 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 five years.  Application for admission to the Graduate College should be made in the junior year.

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 Communication (Grade of C or better required in ENGL 150)3
ENGL 250Written, Oral, Visual, and Electronic Composition (Grade of C or better required in ENGL 250)3
LIB 160Information Literacy1
Select one (1) course:3
Interpersonal Communication
Professional Communication
Fundamentals of Public Speaking
Total Credits10
9-10 Natural Sciences and Mathematical Disciplines
Select one (1) course: (AESHM 175D required if C+ or lower in MATH credits)3
Introduction to Probability
Introduction to Mathematical Ideas
College Algebra
Discrete Mathematics for Business and Social Sciences
Survey of Calculus
FS HN 167Introduction to Human Nutrition3
Select one (1) course:3-4
Principles of Statistics
Introduction to Statistics
Total Credits9-10
9 Social Sciences
ECON 101Principles of Microeconomics3
Select two (2) courses: 6
Individual and Family Development, Health, and Well-being (Senior living management required to take this course)
Introduction to Psychology
Introduction to Sociology
Total Credits9
6 Humanities
AESHM 342Aesthetics of Consumer Experience3
Select one (1) course: 3
Introduction to African American Studies
Africa to 1880
Africa under Colonial Rule
Peoples and Cultures of Africa.
Ethnic and Race Relations
Africana Religions
Race, Ethnicity, and the US Criminal Justice System
Studies in African American Literature
Women of Color in the U.S
History of African Americans I
History of African Americans II
Seminar in African American Culture
Civil Rights and Ethnic Power
Museum Studies
History of European and North American Dress
Introduction to American Indian Studies
American Indian Literature
Introduction to Cultural Anthropology
Introduction to Biological Anthropology and Archaeology
Introduction to Asian American Studies
Globalization and Sustainability
American Indians of Iowa
Globalization and the Human Condition
Cultural Anthropology
Biological Anthropology
Archaeology
Introduction to Culture and Language
Kinship and Marriage in a Global Perspective
Archaeology of North America
Peoples and Cultures of Native North America
Topics in Latin American Anthropology
Latin American Anthropology: Violence and Memory
Latin American Anthropology: Social movements and Democracy
Latin American Anthropology: Race, Class and Gender
Latin American Anthropology: Regional Focus
Latin American Anthropology: Culture and Sport.
Health and Native American Communities
Peoples and Cultures of Africa.
Current Issues in Native North America
Current Issues in Native North America: Gender and Family
Current Issues in Native North America: Indigenous Ecologies and Geographies
Current Issues in Native North America: Cultural and Political Movements
Current Issues in Native North America: Regional Focus
Global Development
Magic, Witchcraft, and Religion
War and the Politics of Humanitarianism
Ancient Egypt
Art History
Classical Studies
Greek and Roman Mythology
Greek and Roman Mythology: Honors
The Ancient City
Ancient Philosophy
Rhetorical Traditions
World Literature: Western Foundations through Renaissance
Christianity in the Roman Empire
Religions of Ancient Greece and Rome
Ancient Egypt
Greek and Roman Tragedy and Comedy
Greek and Roman Tragedy and Comedy: Honors
Heroes of Greece, Rome, and Today
Heroes of Greece, Rome, and Today: Honors
Sex, Gender, and Culture in the Ancient Mediterranean World
Classical Archaeology
Classical Archeology: Bronze Age and Early Iron Age Greece
Classical Archeology: Archaic through Hellenistic Greece (ca 700-30 BCE)
Classical Archaeology: Roman Archaeology (ca 1000 BCE-400 CE)
Greek and Roman Art
Greek and Roman Art: Honors
Roman Italy: An Introduction
Study Abroad: Roman Italy: Building the Empire
The Archaeology of Greece: An Introduction
Study Abroad: The Archaeology of Greece
Greek Civilization.
Roman Civilization.
Foundations of Western Political Thought
Introduction to Communication Disorders
Communicating with the Deaf
Introduction to Communication Studies
Communication and U.S. Diversity
Interpersonal Communication
Professional Communication
Conflict Management
Human Communication Theory
Intercultural Communication
Relational Communication
Leadership Communication Theories
Organizational Communication
Small Group Communication
Communication Training and Development
Nonverbal Communication
Applied Organizational Communication
Dance Appreciation
History and Philosophy of Dance
Design in Context
Foreign Languages
History
Literature for Children
Introduction to International Studies
History of Modern Landscapes, 1750 to Present
Literature (Except ENGL 205)
Introduction to Music Listening
Masterpieces of Music and Art in Western Culture.
History of American Rock 'n' Roll
History of Music I
History of Music II
Seapower and Maritime Affairs
Philosophy of Technology
Religious Studies
Introduction to the Performing Arts
Theatre and Society
Theatre History: Ancient to 19th Century
Theatre History: 19th Century to Present
Gender Justice
Introduction to Women's and Gender Studies
Introduction to Lesbian Studies
Introduction to Queer Studies
Gender and Sexuality in American Pop Culture
International Perspectives on Women and Gender
Women in Science and Engineering
Write Like a Woman
Ecofeminism
Economics of Discrimination
Gender and Communication
Portrayals of Gender and Sexualities in the Media
Sex and Gender in Society
Sociology of Masculinities and Manhood
Women and Leadership
Religion and Gender
Feminist Philosophy
Goddess Religions
Women's Literature
Human Reproduction
Women and Literature: Selected Topics
Psychology of Women
Women of Color in the U.S
Gay and Lesbian Literature
Studies in English Translation
Sex, Gender, and Culture in the Ancient Mediterranean World
History of Women in Science, Technology, and Medicine
Women in Politics
History of Women in America
Feminist Theories
Feminist Research in Action
Women, Men, and the English Language
Intersections of Race, Class and Gender
Gender and Consumer Culture
Gender, Globalization and Development
Gender Issues in Sports
Cross-cultural Perspectives on Gender and Sexuality
Topics in Women's and Gender Studies
History of American Sexualities
Women/Gender in Art
Total Credits6
18  Professional Core Courses
ACCT 284Financial Accounting3
AESHM 111XProfessional Development for AESHM1
AESHM 111LAESHM Program Orientation, Careers, and Learning Community1
AESHM 170DSupervised Work Experience I: Hospitality (Can be substituted with Field Experience or Study Abroad)1
AESHM 211Leadership Experiences and Development (LEAD)3
AESHM 270DSupervised Work Experience II: Hospitality (Must be in the area of your selected option)2
AESHM 311Seminar on Careers and Internships1
FS HN 111Fundamentals of Food Preparation Spring2
FS HN 115Food Preparation Laboratory Spring1
HSP M 470Supervised Professional Internship3
Total Credits18
40  Hospitality Management Professional Core
AESHM 238Human Resource Management3
AESHM 287Principles of Management in Human Sciences3
AESHM 340Hospitality and Apparel Marketing Strategies3
HSP M 101Introduction to the Hospitality Industry3
HSP M 133Food Safety Certification1
HSP M 230Introduction to Hospitality Performance Analysis3
HSP M 233Hospitality Sanitation and Safety3
HSP M 315Hospitality Law Spring3
HSP M 333Hospitality Operations Cost Controls Fall3
HSP M 352Lodging Operations Management I Fall3
HSP M 380Food Production Management3
HSP M 380LFood Production Management Experience3
HSP M 433Hospitality Financial Management Spring3
HSP M 455Strategic Management in Hospitality and Event Spring3
Total Credits40
8-9 Hospitality Management electives
Select from:8-9
First Year Student Field Study
Creativity on Demand Spring
Orientation to International Field Study
U.S. Field Study
International Field Study
Developing Global Leadership: Maximizing Human Potential Spring
Entrepreneurship in Human Sciences
Omni-Channel Retailing
Casino Management I Fall
HSP M 225X
Introduction to Food Service Operations Spring
HSP M 248X
Introduction to Senior Living Management
Global Tourism Management
Non-Alcoholic Beverages and Café Operations
Contemporary Club Management Spring
Hospitality Revenue Management Fall
Attractions and Amusement Park Administration Spring
HSP M 358X
Economics of Senior Living Management
Wine and Spirits in Hospitality Management
Wine, Spirits, and Mixology Laboratory in Hospitality Management
Beer and Brewed Beverages in the Hospitality Industry
HSP M 420X
Fairs, Festivals, & Event Management
HSP M 431X
Case Studies in Event Management Spring
Hospitality and Event Technology Applications Fall
HSP M 452X
Lodging Operations Mgmt. II Spring
Fine Dining Event Management Fall
EVENT
Only 3 credits of EVENT courses may apply
Total Credits8-9

 Primary Options:

Select one HSP M professional primary option from the following 5 choices:

FOOD / BEVERAGE MANAGEMENT OPTION (9 cr.)
HSP M 225XIntroduction to Food Service Operations Spring3
HSP M 280Non-Alcoholic Beverages and Café Operations3
HSP M 487Fine Dining Event Management Fall3
Total Credits9
LODGING MANAGEMENT OPTION (9 cr.)
HSP M 301Hospitality Revenue Management Fall3
HSP M 437Hospitality and Event Technology Applications Fall3
HSP M 452Lodging Operations Management II Spring3
Total Credits9
SENIOR LIVING MANAGEMENT OPTION (9 cr.)
HSP M 248XIntroduction to Senior Living Management3
HSP M 358XEconomics of Senior Living Management 3
HD FS 234Adult Development3
Total Credits9
 TOURISM AND ATTRACTIONS MGMT OPTION (9 cr.)
HSP M 260Global Tourism Management3
HSP M 320Attractions and Amusement Park Administration Spring3
HSP M 420XFairs, Festivals, & Event Management 3
Total Credits9
 GENERAL HOSPITALITY MGMT OPTION (9 cr.)
Select nine (9) credits from the following:9
Casino Management I
HSP M 225X
Introduction to Food Service Operations
HSP M 248X
Introduction to Senior Living Management
Global Tourism Management
Non-Alcoholic Beverages and Café Operations
Hospitality Revenue Management Fall
Attractions and Amusement Park Administration Spring
HSP M 420X
Fairs, Festivals, & Event Management
Hospitality and Event Technology Applications Fall
Lodging Operations Management II Spring
Total Credits9
9-11 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
FallCreditsSpringCredits 
AESHM 111:: Professional Development for AESHM1AESHM 2113 
AESHM 111L1HSP M 1331 
AESHM 170D1HSP M 2333 
HSP M 1013HSP M Elective Course3 
ENGL 1503ECON 1013 
FS HN 1673Social Science Option3 
Social Science Option 3  
 15 16
Sophomore
FallCreditsSpringCredits 
AESHM 2873AESHM 3403 
ACCT 2843HSP M 2303 
ENGL 2503HSP M "Option" Course3 
LIB 1601FS HN 1112 
General Elective3FS HN 1151 
Humanities3MATH3 
 16 15
Junior
FallCreditsSpringCreditsSummerCredits
AESHM 270D1-2AESHM 3423HSP M 4703
AESHM 3111HSP M 3153 
HSP M 3333HSP M Elective Course3 
HSP M 3523HSP M "Option" Course3 
HSP M 3803Statistics3-4 
HSP M 380L3  
 14-15 15-16 3
Senior
FallCreditsSpringCredits 
AESHM 2383HSP M 4333 
HSP M 4873HSP M 4553 
HSP M "Option" Course3HSP M Electives Course3 
General Electives3General Elective Course3-4 
Speech or Communications Course3  
 15 12-13
Total Credits: 121-124

Hospitality Management Minor

A minor in Hospitality Management can be earned by successfully completing the following for a total of 15 credits.  The minor must include at least six (6) credits in courses numbered 300 or above taken at Iowa State University.  All course prerequisites must be completed prior to take the course.  All minor courses must be taken for a grade. 

The Hospitality Minor requires students to complete the following courses:

HSP M 101Introduction to the Hospitality Industry3
HSP M 133Food Safety Certification1
HSP M 233Hospitality Sanitation and Safety3
Total Credits7

The remaining eight (8) credits may be selected from the following:

AESHM 238Human Resource Management3
AESHM 287Principles of Management in Human Sciences3
AESHM 340Hospitality and Apparel Marketing Strategies3
AESHM 474Entrepreneurship in Human Sciences3
HSP M 189Introduction to University Dining Services Management1
HSP M 201Casino Management I3
HSP M 230Introduction to Hospitality Performance Analysis3
HSP M 260Global Tourism Management3
HSP M 280Non-Alcoholic Beverages and Café Operations3
HSP M 289Contemporary Club Management3
HSP M 301Hospitality Revenue Management3
HSP M 315Hospitality Law3
HSP M 320Attractions and Amusement Park Administration3
HSP M 352Lodging Operations Management I3
HSP M 383Wine and Spirits in Hospitality Management2
HSP M 383LWine, Spirits, and Mixology Laboratory in Hospitality Management1
HSP M 385Beer and Brewed Beverages in the Hospitality Industry1
HSP M 433Hospitality Financial Management3
HSP M 437Hospitality and Event Technology Applications3
HSP M 439Advanced Hospitality Human Resource Management3
HSP M 452Lodging Operations Management II3
HSP M 455Strategic Management in Hospitality and Event3

Beverage Management Minor

The AESHM Department offers a minor in Beverage Management through the Hospitality Management program. The minor can be earned by successfully completing the following for a total of 15 credits. The minor must include at least six (6) credits in HSP M courses and 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 Beverage Management Minor requires students to complete the following courses:

HSP M 101Introduction to the Hospitality Industry3
HSP M 133Food Safety Certification1
Total Credits4

The remaining eleven (11) credits may be selected from the following:

BBMB 120The Biochemistry of Beer2
BBMB 120LBiochemistry of Beer Laboratory1
HORT 276Understanding Grape and Wine Science3
FS HN 509Sensory Evaluation of Wines2
HSP M 280Non-Alcoholic Beverages and Café Operations3
HSP M 383Wine and Spirits in Hospitality Management2
HSP M 383LWine, Spirits, and Mixology Laboratory in Hospitality Management1
HSP M 385Beer and Brewed Beverages in the Hospitality Industry1
HSP M 487Fine Dining Event Management3

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.

Expand all courses

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.

(0-4) Cr. 3. F.S.

Prereq: HSP M 101, HSP M 133
Advanced knowledge, preparation, and service of non-alcoholic beverages applied for café operations.

(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.

(1-6) 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 380
Application of food production and service management principles and procedures in the program's foodservice operation.

(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. S.

Prereq: HSP M 333; ACCT 284; ECON 101; credit or enrollment in STAT 101
Fundamental concepts and issues in hospitality finance and investment. Application of financial statement analysis, accounting ratio analysis, and financial instruments in management decision-making.

(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.

(3-0) Cr. 3. S.

Prereq: AESHM 238 and AESHM 340; credit or enrollment in HSP M 433
Introduction to strategic management principles and practices with an application of human resources, operations, marketing, and financial management concepts. Case studies.

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.