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Hotel, Restaurant, and Institution Management100 |200 |300 |400 |Graduate Courses |500 |600 |
(Administered by the Department of Apparel, Educational Studies, and Hospitality Management)
>Robert Bosselman, Chair of Department
The Hotel, Restaurant, and Institution Management (HRIM) program aspires to excellence in professional and leadership development, economic development, and food safety for the hospitality industry through education, research, and outreach with a mission of developing leaders in practice, education, and research for the hospitality industry. 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 hospitality organizations. Finally, the program is committed to serving the respective missions of Iowa State University and the College of Human Sciences and to serving the needs of the citizens of Iowa.
The program offers work for the degree bachelor of science in hospitality 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 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 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 at least 600 hours of relevant work experience prior to graduation. Of the 600 hours, 200 hours are required prior to completing one year in the program.
Communication Proficiency Requirement: Grade of C or better in either Engl 150 and 250 or equivalent transfer courses
The HRIM 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. They can manage a hospitality 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. 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 one 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 Hospitality management. The program also participates in the Master of Family and Consumer Sciences degree with specialization in Dietetics, offered in cooperation with the Department of Food Science and Human Nutrition.The Ph.D. program requires 80 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.
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 189. Introduction to University Dining Services Management. (1-0) Cr. 1. S.Overview of management concepts and distinct features of university dining services.
HRI 193. Hospitality Work Experience I. Cr. R. F.S.SS.Approved work experience in foodservice, lodging, or related operations. A minimum of 200 hours required prior to completing one year in the program. Satisfactory-fail only.
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 289. Private Club Operations. (2-0) Cr. 2. F.S.Prereq: 101. Organization and management of private clubs including city, country, and other recreational and social clubs. Field trip required.
HRI 315. Hospitality Law. (3-0) Cr. 3. S.Prereq: 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. Nonmajor graduate credit.
HRI 333. Hospitality Operations Cost Controls. (3-0) Cr. 3. F.Prereq: Credit or enrollment in 380, 380L; Math 104 or 150; Com S 103. Introduction to revenue and cost systems in foodservice and lodging operations. Application of principles related to procurement, production, and inventory controls.
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; at least 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; at least 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. Repeatable. 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 Wines, Beers, and Spirits. (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, beers, spirits, and other beverages. Product knowledge, sales, and service techniques related to the hospitality industry.
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, leadership, and human resource management of foodservices in health care and other institutional settings. Food safety and sanitation for institutions. Credit for either HRI 391 or 287 and 438 may count toward graduation. 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. Credit for either HRI 392 or 233 and 333 may count toward graduation. Not accepted for credit toward a major in HRIM.
HRI 393. Hospitality Work Experience II. Cr. 2. F.S.SS.Prereq: 101, 193, 233, 287; adviser approval. Approved 400-hour work experience in foodservice, lodging, or related operations for HRIM majors. Open to minors. Satisfactory-fail only.
HRI 433. Hospitality Financial Management. (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 Information Technology. (3-0) Cr. 3. F.Prereq: 352. Introduction to hospitality information technology. Property management and point-of-sales system interfaces: customer relationship management, selecting and purchasing computer systems, electronic distribution systems, internet and its related application systems, managing internal and external communication networks. Case studies. Nonmajor graduate credit.
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. S.Prereq: 340; credit or enrollment in 433; 438. Introduction to strategic management principles and practices with an application of human resources, operations, marketing, and financial management concepts. Case studies.
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. (Cross-listed with An S, FS HN, VDPAM). (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; Section H: Full membership in Honors Program.
HRI 491. Internship. Cr. 2. Repeatable. F.S.SS.Prereq: 193, 287, 352 or 380, 380L; adviser approval. Approved 400-hour experience in hospitality operations and supervisory responsibilities. Satisfactory-fail only.
HRI 498. Cooperative Education. Cr. R. F.S.SS.Prereq: Permission of undergraduate coordinator. 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.
HRI 511. Research Methods in Foodservice & Lodging Management. (3-0) Cr. 3.Prereq: Graduate standing in the Department. Overview of research methods. Methods for collecting and analyzing quantitative and qualitative data. Development of research plan.
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. (3-0) Cr. 3. S.Prereq: 340. Application of marketing principles in developing effective marketing strategies for hospitality, apparel, and retail organizations. Development of marketing plan.
HRI 555. Strategic Management in Foodservice and Lodging Organizations. (3-0) Cr. 3.Prereq: Courses in Mkt. and Fin. Management. Strategic management process as a planning and decision-making framework; integration of human resources, operations, marketing, and financial management concepts.
HRI 575. Professional Experience in Foodservice and Lodging Organizations. Cr. 2. F.S.SS.Prereq: Accepted in HRIM graduate program. Analysis and interpretation of professional functions or data, or design and implementation of a management project.
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. Repeatable.Prereq: 9 credits in HRI at 400 level or above; permission of instructor.
HRI 599. Creative Component. Cr. arr.
Courses primarily for graduate students
HRI 604. Professional Writing. (2-0) Cr. 2.Development of professional written communication with emphasis on abstracts, proposals, manuscripts, and technical reports.
HRI 608. Administrative Problems. Cr. arr. Repeatable.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 2010.Prereq: 533. Theories and research in financial management with emphasis on financial performance and financing decisions.
HRI 638. Advanced Human Resources Management in Foodservice and Lodging Organizations. (3-0) Cr. 3. F.Prereq: 538. Research in human resources management with an emphasis on organization or unit administration.
HRI 640. Seminar on Marketing Thoughts. (3-0) Cr. 3. Alt. S., offered 2010.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. F.S.SS.Prereq: Accepted in 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 690. Advanced Topics. Cr. arr. Repeatable. F.S.SS.Prereq: Enrollment in doctoral program. Advanced study of current topics in foodservice and lodging management.
HRI 699. Research. Cr. arr. Repeatable.