Hotel, Restaurant, and Institution Management (HRI)

Mary B. Gregoire, Chair of Department  
Professors: Gilmore, Gregoire  
Associate Professors: Baltzer, Huss, Sneed, Walsh  
Associate Professors (Emeritus): Brown  
Assistant Professors: Horton, Jeong, Oh  
Assistant Professors (Adjunct): Burger, Dana, Strohbehn  
Instructors (Adjunct): Cawdron  
Instructors (Collaborators): Thorius

The mission of the Department of Hotel, Restaurant, and Institution Management (HRIM) is to prepare and support professionals to improve continuously the management of organizations that provide food and lodging services to individuals and families away from home. Educational experiences are planned to contribute to the graduate’s effectiveness as a career professional and as a person, family member, and citizen. Research and extension efforts are conducted with the purpose of improving management effectiveness and quality of services within lodging and foodservice organizations. Finally, the department is committed to serving the respective missions of Iowa State University and the College of Family and Consumer Sciences and to serving the needs of the state of Iowa.

Undergraduate Study

The department offers work for the degree bachelor of science in hotel, restaurant, and institution 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 understand the principles necessary to successfully practice hospitality management in an ethical manner. They are able to determine, accept, and implement management responsibilities. They can identify and evaluate environmental trends and adapt operating practices to meet these changing forces. They are able to make a positive contribution to the growth and improvement of the hospitality industry.

Learning experiences are provided in the quantity food production and service facility of the HRIM Department and other approved establishments. Field trips and guest speakers are scheduled to introduce students to the diversity of career opportunities in the hospitality industry. These opportunities apply course content to specific work settings. Students are required to have 400 hours of relevant work experience prior to graduation.

The HRIM Department offers a minor that may be earned by successfully completing at least 15 credits of HRIM courses in consultation with the undergraduate coordinator.

A hotel, restaurant, and institution management area of concentration can be combined with a major in advertising or journalism and mass communication in the College of Liberal Arts and Sciences. See the department for details.

The department requires a grade of C or better in both Engl 104 and 105 or equivalent transfer courses. A student who does not get a C or better in these classes is required to get a C or better in Engl 302.

Graduate Study

The department offers work for the degree master of science with a major in hotel, restaurant, and institution management. This is a general hospitality management program.

Graduates of the program are able to interpret trends and adapt operating practices of hospitality organizations to changing economic, social, political, technological, and environmental conditions. They can manage a food or lodging enterprise successfully to achieve objectives of the operation or, at the doctoral level, successfully carry out responsibilities of a hospitality educator. Graduates will make positive contributions to the growth and improvement of the hospitality industry using current research in the decision-making process.

A degree in hotel, restaurant, and institution management is the usual background for graduate study; however, applicants with preparation in dietetics, business, or closely-related fields are encouraged to apply. Prior to admission, students must have completed most prerequisite courses. These include basic principles courses in financial accounting, managerial accounting, business law, computer science, economics, human resources, management, and marketing. In addition, basic principles courses in nutrition, food preparation, and quantity food preparation are required.

The master of science degree requires either a thesis or non-thesis (creative component) project. Students also are required to take one HRIM course in three of four core areas (human resources, financial management, marketing, and strategic management).

The department participates in the Master of Family and Consumer Sciences degree by offering a specialization in HRIM. The department also participates in the Master of Family and Consumer Sciences degree with specialization in Dietetics, offered in cooperation with the Food Science and Human Nutrition Department.

A graduate minor in HRIM at the MS level requires a minimum of 9 credits of HRIM coursework; 6 credits must be at the 500- or 600-level.

Work may be taken for the degree doctor of philosophy as a joint major. A second major must be chosen from a related area offered by a department authorized to grant a doctoral degree. The most common choice for a joint-major program has been with family and consumer sciences education. A dissertation is required.

Courses open for nonmajor graduate credit: 352, 437, 438, 452, 460.

Courses Primarily for Undergraduate Students

HRI 101. Introduction to the Hospitality Industry
(3-0) Cr. 3. F. Introduction to the foodservice, lodging, and tourism components of the hospitality industry. Background information, current issues, resume writing, and future challenges in various segments of the industry.

HRI 233. Hospitality Sanitation and Safety
(3-0) Cr. 3. F.S. Sanitation and safety principles and issues in food service and lodging operations. Application of HACCP. Preparation for national foodservice sanitation certification examination. Characteristics of food, supplies, and equipment as related to sanitation and safety.

HRI 287. Principles of Hospitality Management.
(3-0) Cr. 3. F.S. Introduction to management concepts and principles with application to the hospitality industry. Includes service quality management, professionalism, and social responsibility. Credit for either 391 or 287 and 438 may count toward graduation.

HRI 289. Private Club Operations
(2-0) Cr. 2. F. Prereq: 101. The organization and management of various types of private clubs including city, country, and other recreational and social clubs. Field trip required.

HRI 333. Foodservice Operations Controls
(3-0) Cr. 3. F. Prereq: HRI 233. Introduction to revenue and cost control in foodservice and hotel operations: systems for controlling sales and food, beverage, labor, and other costs. Application of principles related to procurement, production, and inventory controls. Specifications for food and equipment. Field trip required.

HRI 352. Lodging Operations Management I
(3-0) Cr. 3. F. Prereq: 101. Introduction to functional department activities of lodging organizations, including front office, housekeeping, purchasing, accounting, human resources, and food and beverage. Introduction to property management systems. Principles of management applied to lodging operations. Nonmajor graduate credit.

HRI 360. Global Tourism Management
(3-0) Cr. 3. S. Prereq: 101. Overview of the global tourism industry: hospitality and related services, destination/ attractions, and transportation. Introduction to travel behavior, tourism planning and research, and economic and social impacts of tourism development.

HRI 380. Quantity Food Production Management
(3-0) Cr. 3. F.S. Prereq: 233 or 2 cr. Micro; FS HN 111 or 214, Junior classification, enrollment in 380L. Principles of and procedures used in quantity food production management including quality control, food costing, work methods, menu planning, sanitation, safety, and service.

HRI 380L. Quantity Food Production and Service Management Experience
(0-6) Cr. 2. F.S. Prereq: 233 or 2 cr. Micro, FS HN 111 or 214, Junior classification, enrollment in 380, reservation with department required. Application of quantity food production and service management principles and procedures in the departmental foodservice operation.

HRI 381. International Study in Hospitality
Cr. 1-3. SS. Prereq: Permission by application. Limited enrollment. Supervised study abroad of tourism and its impact on hospitality operations. Experiences include hospitality-related tourist attractions and opportunities related to different cultures. Required pre-study sessions arranged. Expenses paid by student.

HRI 383. Introduction to Beverages
(2-0) Cr. 2. F. Prereq: Must be at least 21 years old and permission of the instructor. Introduction to history and methods of production for a variety of wines, spirits, and other beverages. Product knowledge and service techniques related to sales.

HRI 391. Foodservice Systems Management I
(3-0) Cr. 3. F. Prereq: Credit or enrollment in 380, 380L. Principles and techniques related to basic management, organizational leadership, and human resource management of foodservices in health care and other institutional settings. Not accepted for credit toward a major in HRIM. Credit for either 391 or 287 and 438 may count toward graduation.

HRI 392. Foodservice Systems Management II
(3-0) Cr. 3. S. Prereq: Credit or enrollment in 380, 380L. 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 institutions. Not accepted for credit toward a major in HRIM. Credit for either 392 or 333 and 433 may count toward graduation.

HRI 393. Hospitality Work Experience
Cr. 1. Prereq: Adviser approval. Approved work experience for HRIM majors in food, lodging, or related operations. Experience in at least two different entry-level positions or management responsibilities after high school graduation required. A minimum of 400 hours required. Offered on a satisfactory-fail grading basis only.

HRI 433. Hospitality Managerial Accounting (Dual-listed with 533.)
(3-0) Cr. 3. S. Prereq: 333 and Acct 284. Use of common financial statements, accounting ratios, and financial techniques to impact management decisions.

HRI 437. Hospitality Management Information Systems
(3-0) Cr. 3. F. Prereq: 333, 352; Com S 103. Introduction to hospitality management information systems. Property management interfaces. Managerial decision making and problem solving using computers. Selecting and purchasing computer equipment. Managing internal and external communication networks. Nonmajor graduate credit.

HRI 438. Hospitality Human Resource Management
(3-0) Cr. 3. S. Prereq: 287, work experience, junior classification. Principles and practices of human resource management relevant to hospitality organizations. Emphasis on the entry-level manager’s role in hospitality organizations. Credit for either 391 or 287 and 438 may count toward graduation. Nonmajor graduate credit.

HRI 439. Advanced Hospitality Human Resource Management (Dual-listed with 539.)
(3-0) Cr. 3. F. Prereq: 438. Emphasis on development of management personnel in hospitality organizations. Case studies.

HRI 440. Hospitality Marketing (Dual-listed with 540.)
(3-0) Cr. 3. F. Prereq: 287 and Stat 101, credit or enrollment in Mkt 340. Application of marketing theories to the hospitality industry. Emphasis on consumer behavior, market opportunities, marketing research and strategies, and marketing plans.

HRI 452. Lodging Operations Management II
(3-0) Cr. 3. S. Prereq: 352 and Com S 103. Advanced topics in lodging operations, including international project development, operations, and contracts. Property management systems including computer exercises. Principles of yield management. Nonmajor graduate credit.

HRI 455. Hospitality Strategic Management (Dual-listed with 555.)
(3-0) Cr. 3. F. Prereq: Credit or enrollment in 433, 438, and 440; senior classification. Introduction to the strategic management process as a planning and decision-making framework in hospitality organizations. Integration of human resources, operations, marketing, and financial management concepts. Use of case studies and group projects to facilitate development of conceptual and analytical skills.

HRI 460. Hospitality Law
(3-0) Cr. 3. S. Prereq: Acct 215. Laws relating to ownership and operation of hospitality organizations. The responsibility of management and employees to customers and society. Nonmajor graduate credit.

HRI 474. Entrepreneurship in Family and Consumer Sciences (Same as HD FS 474, T C 474.)
(3-0) Cr. 3. S. Prereq: 6 credits in HRIM at 300-level or above. Explores entrepreneurship for family and consumer sciences-related business. Includes family, home-based, rural and women-owned businesses. Development of a feasibility analysis. Guest speakers.

HRI 480. Quantity Recipe Development
(1-3) Cr. 2. Alt. S., offered 2003. Prereq: 380L or FS HN 214. Experimental approach to the development of quantity recipes. Emphasis on sensory evaluation; parameters of time, equipment, ingredients, and reporting results.

HRI 485. Catering (Dual-listed with 585.)
(2-0) Cr. 2. Alt. S., offered 2002. Prereq: 380, 380L. Application of management principles in a catering business. Starting a catering business and developing a business plan.

HRI 487. Fine Dining Management (Dual-listed with 587.)
(0-4) Cr. 2. F. Prereq: 380, 380L. Creative experiences with U.S. regional and international foods appropriate for fine dining. Application of management principles in food preparation and service in fine dining operations. Emphasis on ethnic foods, religious restriction on foods, and other cultural implications for fine dining management. Exploration of the historical and cultural development of the world food table.

HRI 490. Independent Study
Cr. arr. Prereq: Sections B-E: Department approval; Section H: Full membership in Honors Program.

                B. Hospitality Management

                D. Lodging Operations

                E. Foodservice Operations

                H. Honors

HRI 491. Internship
Cr. 2. Prereq: Department approval. Offered on a satisfactory-fail grading basis only.

                A. Foodservice Operations

                A. Lodging Operations

Courses Primarily for Graduate Students, Open to Qualified Undergraduate Students

HRI 504. Seminar
(0-2) Cr. 1. F.(A), S.(B). 504B may be taken more than once for credit.

                A. Hospitality Research

                B. Current Issues

HRI 533. Hospitality Managerial Accounting (Dual-listed with 433.)
(3-0) Cr. 3. S. Prereq: 333 and Acct 284. Use of common financial statements, accounting ratios, and financial techniques to impact management decisions.

HRI 539. Advanced Hospitality Human Resource Management (Dual-listed with 439.)
(3-0) Cr. 3. F. Prereq: 438. Emphasis on development of management personnel in hospitality organizations. Case studies.

HRI 540. Hospitality Marketing (Dual-listed with 440.)
(3-0) Cr. 3. F. Prereq: 3 credits in principles of marketing and statistics. Application of marketing theories to the hospitality industry. Emphasis on consumer behavior, market opportunities, marketing research and strategies, and marketing plans.

HRI 555. Hospitality Strategic Management (Dual-listed with 455.)
(3-0) Cr. 3. F. Prereq: Credit or enrollment in 433, 438, and 440. Introduction to the strategic management process as a planning and decision-making framework in hospitality organizations. Integration of human resources, operations, marketing, and financial management concepts. Use of case studies and group projects to facilitate development of conceptual and analytical skills.

HRI 575. Professional Management Experience in the Hospitality Industry
Cr. 2-4. F.S.SS. Prereq: 9 credits in hotel, restaurant, and institution management at 400 level or above and permission of instructor. Analysis and interpretation of professional functions and data in a hospitality organization. Design and implementation of a management project.

HRI 585. Catering (Dual-listed with 485.)
(2-0) Cr. 2. Alt. S., offered 2002. Prereq: 380, 380L. Application of management principles in a catering business. Starting a catering business and developing a business plan.

HRI 587. Fine Dining Management (Dual-listed with 487.)
(0-4) Cr. 2. F. Prereq: 380, 380L. Creative experiences with U.S. regional and international foods appropriate for fine dining. Application of management principles in food preparation and service in fine dining operation. Emphasis on ethnic foods, religious restriction on foods, and other cultural implications for fine dining management. Exploration of the historical and cultural development of the world food table.

HRI 590. Special Topics
Cr. arr. Credit maximum of 3 per topic. Prereq: 9 credits in hotel, restaurant, and institution management at 400 level or above and permission of instructor.

                B. Hospitality Management

                D. Lodging Operations

                E. Foodservice Operations

HRI 599. Creative Component

Courses for Graduate Students

HRI 601. Hospitality Financial Management
(3-0) Cr. 3. Alt. S., offered 2003. Prereq: 3 credits in business finance. Financial management in foodservice and lodging operations. Emphasis on financial performance, risk and value evaluation, cash flow analysis, and investment and financing decisions.

HRI 608. Administrative Problems
Cr. arr. May take up to 4 cr. Prereq: 9 credits in hotel, restaurant, and institution management at 400 level or above and permission of instructor. Consideration of advanced administrative problems. Case studies in foodservice, lodging, or other approved establishments.

HRI 611. Hospitality Marketing Strategies
(3-0) Cr. 3. Alt. S., offered 2002. Prereq: 3 credits in principles of marketing and statistics. Formulation, implementation, and control of strategic marketing plans in hospitality organizations. Analysis of cases related to the hospitality industry.

HRI 639. Management of Professionals in Profit and Non-profit Organizations
(3-0) Cr. 3. Alt. F., offered 2002. Prereq: 439 or 539 or 3 years in supervisory position. Theories of leadership and management applied to selected profit or non-profit organizations. Principles and practices related to recruitment, selection, and development of professional personnel in hospitality, health care, and similar service-related work settings.

HRI 675. HRIM Teaching Experience
Cr. 2. F.S. Prereq: 9 credits in hotel, restaurant, and institution management at 400 level or above and permission of instructor. Development of objectives, teaching methods and materials, and test items for selected topics. Implementation in an HRIM course.