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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
The Hotel, Restaurant, and Institution Management program aspires to excellence in professional and leadership development, economic development, and food safety for the foodservice and lodging industries through education, research, and outreach with a mission of developing leaders in practice, education, and research for the foodservice and lodging industries. 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 foodservice and lodging 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.
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 foodservice and lodging organizations. 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 food and lodging operations. They demonstrate best practices in meeting customer expectations and understand use of technology to achieve operational efficiency.
Learning experiences are provided in the quantity food production and service facility of the HRIM program and other approved establishments. Students are required to have a total of 600 hours of relevant work experience prior to graduation. Of 600 hours, 200 hours are required prior to completing one year in the program.
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. The HRIM Program also participates in food safety and entrepreneurship interdisciplinary minors.
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.
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. PhD applicants must demonstrate completion of 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 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 FLM 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 78 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: 437, 438, 439, 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, and future challenges in various segments of the industry.
HRI 193. Work Experience I. Cr. R. F.S. Approved work experience in foodservice, lodging, or related operations. A minimum of 200 hours required prior to completing one year in the program.
HRI 233. Hospitality Sanitation and Safety. (3-0) Cr. 3. F.S. Sanitation and safety principles in foodservice and lodging operations. Issues impacting consumers and operators. Application of HACCP. Preparation for national foodservice sanitation certification examination. Characteristics of food, supplies, and equipment as related to quality, 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. 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 lodging operations: systems for controlling sales and food, beverage, labor, and other costs. Application of principles related to procurement, production, and inventory controls. Writing specifications.
HRI 340. Hospitality Marketing Strategies. (3-0) Cr. 3. F. Prereq: 287; Econ 101. Application of marketing principles to the hospitality industry. Emphasis on social marketing, role of marketing in organizational strategies, services marketing principles, marketing strategy development, and marketing plan.
HRI 352. Lodging Operations Management I. (3-0) Cr. 3. F. Prereq: Credit or enrollment in 101. Introduction to functional department activities and current issues of lodging organizations with emphasis on front office and housekeeping. Reservation activities and night audit exercises. Case studies.
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, food production systems, 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 program's 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: Permission by application; must be at least 21 years old. 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 II. Cr. 1. Prereq: 193; adviser approval. Approved work experience for HRIM majors in foodservice, 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 and professional presentation required. Offered on a satisfactory-fail grading basis only.
HRI 433. Hospitality Managerial Accounting. (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: 352; Com S 103. Introduction to hospitality management information systems. Property management and point-of- sales system interfaces. Customer relationship management. Selecting and purchasing computer systems. Case studies. Electronic distribution systems. Internet and its related application systems. Managing internal and external communication networks. Nonmajor graduate credit.
HRI 438. Hospitality Human Resource Management. (3-0) Cr. 3. S. Prereq: 193; 287; 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. (3-0) Cr. 3. F. Prereq: 438. Emphasis on development of management personnel in hospitality organizations. Case studies.
HRI 452. Lodging Operations Management II. (3-0) Cr. 3. S. Prereq: 352; Com S 103. 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. Nonmajor graduate credit.
HRI 455. Introduction to Strategic Management in Foodservice and Lodging. (3-0) Cr. 3. F. Prereq: 340; credit or enrollment in 433 and 438. Introduction to strategic management principles and practices with an application of human resources, operations, marketing, and financial management concepts. Case studies.
HRI 460. Hospitality Law. (3-0) Cr. 3. S. Prereq: 101; 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. (Dual-listed with 574, Same as HD FS 474, T C 474.) (3-0) Cr. 3. S. Prereq: 6 credits in HRI at 300-level or above. Entrepreneurship in Family and Consumer Sciences related businesses; retail, service, hospitality, family, home-based, rural, women, and minority-owned businesses. Market research, feasibility analysis, and new business proposals.
HRI 477. E-Commerce for Apparel and Hospitality Companies. (Dual-listed with 577, Same as T C 477.) (3-0) Cr. 3. Alt. SS., offered 2005. Prereq: Com S 103; course in marketing. Technology and consumer trends, industry practices, and marketing strategies for e-commerce. Evaluation and development of Websites.
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. S. 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;
HRI 491. Internship. Cr. 2. Prereq: 352 or 380, 380L; advisor approval. Experience in at least two different positions and supervisory responsibilites. Offered on a satisfactory-fail grading basis only.
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. (0-1) Cr. 1. F.(A), S.(B). 504B may be taken more than once for credit.
A. Hospitality Research
HRI 533. Financial Decision Making in Foodservice and Lodging Organizations. (3-0) Cr. 3. S. Prereq: 433. Concepts of financial management applied to strategic decision making.
HRI 538. Human Resources Development in Foodservice and Lodging Organizations. (3-0) Cr. 3. Prereq: 438. Theories of human resources management. Practices and principles related to development of management personnel.
HRI 540. Marketing Strategy Development in Foodservice and Lodging Organizations. (3-0) Cr. 3. S. Prereq: 340. Application of services marketing principles for developing effective marketing strategies. Development of marketing plan.
HRI 555. Strategic Management in Foodservice and Lodging Organizations. (3-0) Cr. 3. Prereq: 340, 433, or 438. Strategic management process as a planning and decision-making framework; integration of human resources, operations, marketing, and financial management concepts.
HRI 574. Entrepreneurship in Family and Consumer Sciences. (Dual-listed with 474, Same as T C 574.) (3-0) Cr. 3. Alt. S., offered 2006. Prereq: 6 credits in HRI at 300-level or above. Entrepreneurship in family and consumer sciences related businesses; retail, service, hospitality, family, home-based, rural, women and minority-owned businesses. Theory and conceptual frameworks relevant to entrepreneurship. Market research, feasibility analysis, and new business proposals.
HRI 575. Professional Experience in Foodservice and Lodging Organizations. Cr. 2. F.S.SS. Prereq: Graduate admission into FLM. Analysis and interpretation of professional functions or data, or design and implementation of a management project.
HRI 577. E-Commerce for Apparel and Hospitality Companies. (Dual-listed with 477, Same as T C 577.) Cr. 3. Alt. SS., offered 2007. Prereq: Course in marketing. Technology and consumer trends, industry practices, and marketing strategies for e-commerce. Evaluation and development of apparel or hospitality company websites. Theory application to development of e-commerce business strategies.
HRI 587. Fine Dining Management. (Dual-listed with 487.) (2-3) Cr. 3. F. Prereq: 380, 380L. Creative experiences with U.S. regional and international foods. Application of management principles in food preparation and service. Exploration of the historical and cultural development of the world food table. Individual special problems.
HRI 590. Special Topics. Cr. arr. May take up to 3 credits. Prereq: 9 credits in HRI at 400 level or above; permission of instructor.
HRI 599. Creative Component.
Courses for Graduate students
HRI 604. Professional Writing in Foodservice and Lodging Management. (1-0) Cr. 1. Development of professional written communication with emphasis on abstracts, proposals, manuscripts, and technical reports.
HRI 608. Administrative Problems. Cr. arr. 4 cr. maximum. Prereq: Permission of instructor. Advanced administrative problems; case studies in foodservice and lodging organizations.
HRI 633. Advanced Hospitality Financial Management. (3-0) Cr. 3. Alt. S., offered 2007. Prereq: 533. Theories and research in financial management with emphasis on financial performance and financing decisions.
HRI 638. Advanced Human Resources Management for Professionals in Foodservice and Lodging Organizations. (3-0) Cr. 3. Alt. F., offered 2006. Prereq: 538. Theories and research in human resources management with an emphasis on leadership.
HRI 640. Advanced Hospitality Marketing. (3-0) Cr. 3. Alt. S., offered 2006. Prereq: 540; Stat 401. Conceptual and theoretical development of marketing strategies. Analytical and critical review of marketing research and industry practices.
HRI 652. Advanced Lodging Operations. (3-0) Cr. 3. Prereq: Enrollment in PhD program. Analysis and applications of concepts and theories of operations research for lodging operations.
HRI 675. HRIM Teaching Experience. Cr. 1-2. F.S. Prereq: Accepted in FLM PhD program. Development of objectives, teaching methods and materials, and test items for selected topics. Implementation in an HRIM course.
HRI 680. Analysis of Research in Foodservice Operations. (3-0) Cr. 3. Prereq: Enrollment in PhD program. Analysis and application of theories, research, and research methods in foodservice.
HRI 699. Research.
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