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100-200 | 300
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Hotel, Restaurant, and Institution
Management
(Administered by the Department of Apparel, Educational Studies,
and Hospitality Management)
Mary B. Gregoire, Chair of Department
Professors: Gilmore, Gregoire
Associate Professors: Baltzer, Oh, Sneed
Associate Professors (Emeritus): Brown, Huss, Walsh
Assistant Professors: Jeong, Sharma
Assistant Professors (Adjunct): Dana, Strohbehn
Instructors (Adjunct): Burger, Henroid
Instructors (Collaborator): Thorius
Lecturers: Moser, Nervig, Oliver
The Hotel, Restaurant, and Institutional Management program aspires
to excellence in foodservice and lodging education, research, and
outreach with a mission of developing leaders for the foodservice
and lodging professions. 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 program 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 program 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 program 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 program 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
HRIM undergraduate coordinator for details.
The program 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 HRIM program offers work for the master of science and doctor
of philosophy degrees in foodservice and lodging management (FLM).
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 production 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 program participates in the Master of Family and Consumer Sciences
degree by offering a specialization in FLM. The program 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.
The PhD program required 72 credits, 30 of which may be applied
from the master's degree. Required courses include seminars, strategic
management, marketing, human resource management, research methods,
statistics, and college teaching. All students take a minimum of
15 research/dissertation credits.
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. Discussion of issues impacting
consumers. Application of HACCP. Preparation for national foodservice
sanitation certification examination. Characteristics of food, supplies,
and equipment as related to sanitation and safety.
HRI 260. Global Tourism Management.
(3-0) Cr. 3. S. 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 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.
HRI 289. Private Club Operations.
(2-0) Cr. 2. S. 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: Credit or enrollment
in 380, 380L; Math 104, 140, or 150; Com S 103. 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 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 program 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 382. Field Study. Cr. 1-3. F.S.SS.
Prereq: Permission by application. Supervised study opportunity
for students to observe and apply classroom theory to actual hospitality
operations across the US. Hospitality operations may include hotels,
restaurants, resorts, wineries, theme parks, clubs, hospitals, and
tourism operations. Required pre-study sessions may be 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: 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.
HRI 392. Foodservice Systems Management II.
(3-0) Cr. 3. S. Prereq: 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 institutions. Not accepted for credit toward a major
in HRIM.
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; Acct 284; Econ 101; credit or enrollment in Stat 101. 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.
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 Strategies.
(Dual-listed with 540.) (3-0) Cr. 3. F. Prereq: 287; Stat 101;
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 2005. 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 2004. 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.) (2-3) Cr. 3. F. Prereq: 380, 380L, credit or enrollment
in 333. 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. Exploration
of the historical and cultural development of the world food table.
HRI 489. Issues in Food Safety. (Same
as An S 489, FS HN 489, VDPAM 489.) (1-0) Cr. 1. Alt. S., offered
2005. Prereq: Credit or enrollment in FS HN 101 or 272 or HRI
233; FS HN 419 or 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.
HRI 490. Independent Study. Cr. arr.
Prereq: Sections B-E: Program 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:
Advisor approval. Offered on a satisfactory-fail grading basis
only.
A. Foodservice Operations
B. Lodging Operations
HRI 498. Cooperative Education. Cr.
R. F.S. Prereq: Permission of department executive officer.
Required of all cooperative education students. Students must register
for this course prior to commencing each work period.
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; Acct 284;
Econ 101; credit or enrollment in Stat 101. 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 Strategies.
(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 2004. 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.) (2-3) Cr. 3. F. Prereq: 380, 380L, credit or enrollment
in 333. 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. 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 2005. 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. Advanced Hospitality Marketing.
(3-0) Cr. 3. Alt. S., offered 2004. Prereq: 540; Stat 401 or
above. Conceptual and theoretical development of hospitality
marketing strategies. Analytical and critical review of hospitality
marketing research and industry practices.
HRI 639. Management of Professionals
in Profit and Non-profit Organizations.
(3-0) Cr. 3. Alt. F., offered 2004. 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.
HRI 699. Research.
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