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 visitors' 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.
Student Learning Outcomes
Upon graduation, students should be able to:
1. Identify and apply the knowledge and skills necessary for hospitality and tourism operations
2. Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization
3. Demonstrate competence in the communication skills necessary for hospitality and tourism management
4. Formulate business decisions in hospitality and tourism management
5. Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry
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 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.
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.
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 3000 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 (BVM) requires the completion of at least 15 credits from the Beverage Management minor curriculum. The minor must include at least 6 credits in HSPM courses and 6 credits in courses numbered 3000 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.
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 HSPM courses. Communication Proficiency Requirement: Grade of C or better in ENGL 1500 Critical Thinking and Communication, and ENGL 2500 Written, Oral, Visual, and Electronic Composition.
Degree Requirements
10 Communications and Library
| ENGL 1500 | Critical Thinking and Communication (Grade of C or better required in ENGL 1500) | 3 |
| ENGL 2500 | Written, Oral, Visual, and Electronic Composition (Grade of C or better required in ENGL 2500) | 3 |
| LIB 1600 | Introduction to College Level Research | 1 |
| 3 |
| Interpersonal Communication | |
| Professional Communication | |
| Fundamentals of Public Speaking | |
| Total Credits | 10 |
9-10 Natural Sciences and Mathematical Disciplines
| 3 |
| Introduction to Probability | |
| Introduction to Mathematical Ideas | |
| College Algebra | |
| Discrete Mathematics for Business and Social Sciences | |
| Survey of Calculus | |
| FSHN 1670 | Introductory Human Nutrition and Health | 3 |
| 3-4 |
| Principles of Statistics | |
| Introduction to Statistics | |
| Total Credits | 9-10 |
9 Social Sciences
| ECON 1010 | Principles of Microeconomics | 3 |
| 6 |
| Human Development (Senior living management required to take this course) | |
| Introduction to Psychology | |
| Introduction to Sociology | |
| Total Credits | 9 |
6 Humanities
| AESHM 3420 | Aesthetics of Consumer Experience | 3 |
| 3 |
| Introduction to African American Studies | |
| Africa to 1880 | |
| Africa under Colonial Rule | |
| Ethnic and Race Relations | |
| Africana Religions | |
| Race, Ethnicity, and the US Criminal Justice System | |
| 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 | |
| AFAM 4730 | Civil Rights and Ethnic Power | 3 |
| Euro-American Dress History: Prehistoric to Mid-19th Century | |
| Introduction to American Indian Studies | |
| American Indian Literature | |
| Introduction to Cultural Anthropology | |
| Human Origins | |
| Introduction to Asian American Studies | |
| Globalization and Sustainability | |
| American Indians of Iowa | |
| Globalization and the Human Condition | |
| Culture and Interpretation | |
| 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 | |
| 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 | |
| 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 | |
| Culture and Capitalism | |
| Magic, Witchcraft, and Religion | |
| War and the Politics of Humanitarianism | |
| Ancient Egypt | |
| |
| |
| 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 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 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 | |
| Dance Appreciation | |
| History and Philosophy of Dance | |
| Design in Context | |
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| |
| Literature for Children | |
| Introduction to International Studies | |
| History of Modern Landscapes, 1750 to Present | |
| |
| 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 | |
| |
| 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 Communities | |
| 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 | |
| Gender and Sexualities in Society | |
| Sociology of Masculinities and Manhood | |
| Women, Gender, and Leadership | |
| Religion, Sex and Gender | |
| Feminist Philosophy | |
| Goddess Religions | |
| Human Reproduction | |
| Women's Literature | |
| Psychology of Women | |
| Women of Color in the U.S | |
| Queer Literature | |
| WGS 3700F | Studies in English Translation: French Topics on Women and Gender Studies | 3 |
| or WGS 3700G | Studies in English Translation: German Topics on Women or Feminism |
| or WGS 3700R | Studies in English Translation: Russian Topics on Women or Feminism |
| or WGS 3700S | Studies in English Translation: Hispanic Topics on Women or Feminism |
| 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 | |
| Topics in Women's and Gender Studies | |
| History of American Sexualities | |
| Women/Gender in Art | |
| Total Credits | 12 |
18 Other Professional Courses
| AESHM 1110 | Professional Development for AESHM | 1 |
| AESHM 1110L | AESHM Program Orientation and Learning Community | 1 |
| AESHM 2110 | Leadership Experiences and Development (LEAD) | 3 |
| 1 |
| ACCT 2840 | Financial Accounting | 3 |
| FSHN 1110 | Fundamentals of Food Preparation | 2 |
| FSHN 1150 | Food Preparation Laboratory | 1 |
| AESHM 1700D | Supervised Work Experience I: Hospitality | 1 |
| AESHM 2700D | Supervised Work Experience II: Hospitality | 2 |
| HSPM 4700 | Supervised Professional Internship | 3 |
| Total Credits | 18 |
40 Hospitality Management Professional Core
| AESHM 2380 | Human Resource Management | 3 |
| AESHM 2870 | Principles of Management in Human Sciences | 3 |
| AESHM 3400 | Hospitality and Apparel Marketing Strategies | 3 |
| HSPM 1010 | Introduction to the Hospitality Industry | 3 |
| HSPM 1330 | Food Safety Certification | 1 |
| HSPM 2300 | Introduction to Hospitality Performance Analysis | 3 |
| HSPM 2330 | Hospitality Sanitation and Safety | 3 |
| HSPM 3150 | Hospitality Law Spring | 3 |
| HSPM 3330 | Hospitality Operations Cost Controls Fall | 3 |
| HSPM 3520 | Lodging Operations Management I Fall | 3 |
| HSPM 3800 | Food Production Management | 3 |
| HSPM 3800L | Food Production Management Experience | 3 |
| HSPM 4330 | Hospitality Financial Management Spring | 3 |
| HSPM 4550 | Strategic Management in Hospitality Spring | 3 |
| Total Credits | 40 |
8-9 Hospitality Management electives
| 8-9 |
| 1-2 |
| Creativity on Demand Spring | |
| Orientation to International Field Study | |
| |
| |
| Developing Global Leadership: Maximizing Human Potential Spring | |
| Entrepreneurship in Human Sciences | |
| AESHM 4790X | Data Analytics for Apparel, Events, and Hospitality Management | 3 |
| Omni-Channel Retailing | |
| Casino Management I Fall | |
| Introduction to Food Service Operations Spring | |
| Introduction to Senior Living Management | |
| Global Tourism Management | |
| Non-Alcoholic Beverages and Cafe Operations | |
| Contemporary Club Management Spring | |
| Hospitality Revenue Management Fall | |
| Attractions and Amusement Park Administration Spring | |
| Economics for Senior Living Management | |
| Wine and Spirits in Hospitality Management | |
| Wine, Spirits, and Mixology Laboratory in Hospitality Management | |
| Beer and Brewed Beverages in Hospitality Management | |
| Fairs, Festivals, and Events Management | |
| Hospitality Technology Applications Fall | |
| Lodging Operations Management II Spring | |
| Fine Dining Management Fall | |
| | |
| Total Credits | 12-14 |
Primary Options:
Select one HSPM professional primary option from the following 6 choices:
BEVERAGE MANAGEMENT OPTION (9 cr.)
| HSPM 2800 | Non-Alcoholic Beverages and Cafe Operations | 3 |
| HSPM 3830 | Wine and Spirits in Hospitality Management | 2 |
| HSPM 3830L | Wine, Spirits, and Mixology Laboratory in Hospitality Management | 2 |
| HSPM 3850 | Beer and Brewed Beverages in Hospitality Management | 1 |
| 1 |
FOODSERVICE MANAGEMENT OPTION (9 cr.)
| HSPM 2250 | Introduction to Food Service Operations Spring | 3 |
| HSPM 2800 | Non-Alcoholic Beverages and Cafe Operations | 3 |
| HSPM 4870 | Fine Dining Management Fall | 3 |
| Total Credits | 9 |
LODGING MANAGEMENT OPTION (9 cr.)
| HSPM 3010 | Hospitality Revenue Management Fall | 3 |
| HSPM 4370 | Hospitality Technology Applications Fall | 3 |
| HSPM 4520 | Lodging Operations Management II Spring | 3 |
| Total Credits | 9 |
SENIOR LIVING MANAGEMENT OPTION (9 cr.)
| HSPM 2480 | Introduction to Senior Living Management | 3 |
| HSPM 3580 | Economics for Senior Living Management | 3 |
| HDFS 2340 | Adult Development | 3 |
| Total Credits | 9 |
TOURISM AND ATTRACTIONS MGMT OPTION (9 cr.)
| HSPM 2600 | Global Tourism Management | 3 |
| HSPM 3200 | Attractions and Amusement Park Administration Spring | 3 |
| HSPM 4200 | Fairs, Festivals, and Events Management | 3 |
| Total Credits | 9 |
GENERAL HOSPITALITY MGMT OPTION (9 cr.)
| 9 |
| Casino Management I | |
| Introduction to Food Service Operations | |
| Introduction to Senior Living Management | |
| Global Tourism Management | |
| Non-Alcoholic Beverages and Cafe Operations | |
| Contemporary Club Management | |
| Hospitality Revenue Management Fall | |
| Attractions and Amusement Park Administration Spring | |
| Wine and Spirits in Hospitality Management | |
| Wine, Spirits, and Mixology Laboratory in Hospitality Management | |
| Beer and Brewed Beverages in Hospitality Management | |
| Fairs, Festivals, and Events Management | |
| Hospitality Technology Applications Fall | |
| Lodging Operations Management II Spring | |
| Total Credits | 9 |
9-11 Electives
123.0 Total credits
**A student who has not had high school biology is required to take BIOL 1010 Introductory Biology.
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 3000 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 HSPM 1010, HSPM 1330, and HSPM 2330. The remaining 8 credits may be selected from any HSPM designated course, as well as AESHM 2380, AESHM 2870, AESHM 3400, and AESHM 4740.
The Hospitality Minor requires students to complete the following courses:
| HSPM 1010 | Introduction to the Hospitality Industry | 3 |
| HSPM 1330 | Food Safety Certification | 1 |
| HSPM 2330 | Hospitality Sanitation and Safety | 3 |
| Total Credits | 7 |
The remaining eight (8) credits may be selected from the following:
| AESHM 2380 | Human Resource Management | 3 |
| AESHM 2870 | Principles of Management in Human Sciences | 3 |
| AESHM 3400 | Hospitality and Apparel Marketing Strategies | 3 |
| AESHM 4740 | Entrepreneurship in Human Sciences | 3 |
| HSPM 2010 | Casino Management I | 3 |
| HSPM 2250 | Introduction to Food Service Operations | 3 |
| HSPM 2300 | Introduction to Hospitality Performance Analysis | 3 |
| HSPM 2480 | Introduction to Senior Living Management | 3 |
| HSPM 2600 | Global Tourism Management | 3 |
| HSPM 2800 | Non-Alcoholic Beverages and Cafe Operations | 3 |
| HSPM 2890 | Contemporary Club Management | 3 |
| HSPM 3010 | Hospitality Revenue Management | 3 |
| HSPM 3150 | Hospitality Law | 3 |
| HSPM 3200 | Attractions and Amusement Park Administration | 3 |
| HSPM 3520 | Lodging Operations Management I | 3 |
| HSPM 3580 | Economics for Senior Living Management | 3 |
| HSPM 3830 | Wine and Spirits in Hospitality Management | 2 |
| HSPM 3830L | Wine, Spirits, and Mixology Laboratory in Hospitality Management | 2 |
| HSPM 3850 | Beer and Brewed Beverages in Hospitality Management | 1 |
| HSPM 4200 | Fairs, Festivals, and Events Management | 3 |
| HSPM 4330 | Hospitality Financial Management | 3 |
| HSPM 4370 | Hospitality Technology Applications | 3 |
| HSPM 4520 | Lodging Operations Management II | 3 |
| HSPM 4550 | Strategic Management in Hospitality | 3 |
Beverage Management Minor
The AESHM Department offers a minor in Beverages 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 HSPM courses, six (6) credits in courses numbered 3000 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 Beverages Minor requires students to complete HSPM 1010 and HSPM 1330. The remaining 11 credits may be selected from any of the courses below.
The Beverage Management Minor requires students to complete the following courses:
| HSPM 1010 | Introduction to the Hospitality Industry | 3 |
| HSPM 1330 | Food Safety Certification | 1 |
| Total Credits | 4 |
The remaining eleven (11) credits may be selected from the following:
| BBMB 1200 | The Biochemistry of Beer | 2 |
| BBMB 1200L | Biochemistry of Beer Laboratory | 1 |
| HORT 2760 | Understanding Grape and Wine Science | 3 |
| FSHN 5090 | Sensory Evaluation of Wines | 2 |
| HSPM 2800 | Non-Alcoholic Beverages and Cafe Operations | 3 |
| HSPM 3150 | Hospitality Law | 3 |
| HSPM 3830 | Wine and Spirits in Hospitality Management | 2 |
| HSPM 3830L | Wine, Spirits, and Mixology Laboratory in Hospitality Management | 2 |
| HSPM 3850 | Beer and Brewed Beverages in Hospitality Management | 1 |
| HSPM 4200 | Fairs, Festivals, and Events Management | 3 |
| HSPM 4870 | Fine Dining Management | 3 |
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 level; 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. Ph.D. applicants must have two (2) years of professional work experience in the field.
The Master of Science degree requires either a thesis or non-thesis (creative component) project. Students also are required to take three core courses out of the four offered in the core areas (human resources, financial management, marketing, and strategic management).
The Ph.D. program requires a minimum of 72 credits, up to 30 of which may be applied from the master’s degree. All Ph.D. students take a minimum of 15 research/dissertation credits.
