2000-2001 Undergraduate Catalog
Indiana, Pennsylvania 15705
HRIM 115 Introduction to Tourism
3c-0l-3sh
Introduces the student to concepts pertaining to international and domestic tourism. Course examines the economic, social, and cultural aspects of tourism as well as how destinations are marketed.
HRIM 245 Diversity and Multicultural Management in the
Hospitality Industry
3c-0l-3sh
Prerequisite: Sophomore standing
Course will explore what happens when diverse people work together in the hospitality industry. It will also examine the effects of international migration and the changing roles of women and other minorities which lead to multicultural urban centers within the United States and other hospitality venues. Furthermore, it will also focus on the cultural factors affecting productivity in the culturally diverse hospitality environment.
HRIM 259 Hospitality Purchasing
3c-0l-3sh
Prerequisite: FDNT 150 or equivalent
Includes sources, standards, grades, methods of purchase, and storage of various foods, beverages, and fixtures. Emphasis will be on the development of purchasing policies and specifications.
HRIM 260 Hotel Systems Management
3c-0l-3sh
Development and application of management skills as applied to the rooms division of a hotel. Specific emphasis will be placed on front office procedures, the relationship between the hotel's rooms division, food and beverage, and supports areas, and safety and security concerns. (Offered as HRIM 360 prior to 2000-2001)
HRIM 281 Special Topics
var-1-3sh
Prerequisite: As appropriate to course content
Special topics are offered on an experimental or temporary basis to explore topics that are not included in the established curriculum. A given topic may be offered under any special topic identity no more than three times. Special topics numbered 281 are offered primarily for lower-level undergraduate students.
HRIM 299 Cooperative Education (First Experience)
0sh
Prerequisites: Completion of 30sh, 2.0 GPA
A semester-long program designed to combine classroom theory with practical application through job-related experiences. The student is required to complete two alternating experiences; only one may be a summer experience.
HRIM 313 Food Systems I
2c-var-4sh
Prerequisites: FDNT 150, HRIM 259, permission; professional chef's uniform required
A basic course in quantity food production with experience in planning, purchasing, preparing, and serving nutritionally adequate meals. Requirements of the National School Lunch program emphasized in satellite and on-premises food service. Requires some preparation and service outside regularly scheduled class time.
HRIM 350 Introduction to the Casino Industry
3c-0l-3sh
Prerequisites: Sophomore standing or permission of the professor
Introduces the student to the multi-billion-dollar casino industry. Examines the gaming industry from a historical perspective and includes legal, social, and economic issues. Also reviews the various games played in casinos and the current trends, as well as the most popular casino destinations in the world. Special attention will be devoted to the growth of casinos on cruise ships, on Native American reservations, and on riverboats in the U.S. Includes a field trip to Atlantic City or another casino setting, which occurs on a weekend. This field trip serves as a catalyst to appreciate all of the theoretical concepts discussed in the lectures.
HRIM 356 Human Resources in the Hospitality Industry
3c-0l-3sh
Prerequisites: PSYC 101, HRIM 313
Organization and administration of hospitality business, including human resource theories and policies, work simplification, training, communication, and safety.
HRIM 358 Food Service Equipment and Facilities Design
3c-0l-3sh
Prerequisite: HRIM 313
Examines types and uses of food service production and service equipment with emphasis on incorporation into an effective facilities design. Field trips permit investigation of a variety of unit designs.
HRIM 365 Hotel Facilities Management
3c-0l-3sh
Prerequisite: HRIM 101
Analyzes principles of hotel design, construction, and physical plant management. Housekeeping and maintenance department operations are discussed.
HRIM 401 Cost Management
3c-0l-3sh
Prerequisites: HRIM 356, 313
Food, beverage, and labor controls for hospitality or health care operations, including relationships between budgetary information and managerial decision making to meet financial needs.
HRIM 402 Beverage Management
3c-0l-3sh
Prerequisites: Verifiable proof of 21 years of age or permission
Examines the principles, processes, and theories of beverage service. Analysis of methods of alcoholic beverage production and examination of categories of spirits, malt beverages, and wine, as well as legal concerns of service. Development and marketing of beverage operations are discussed. Includes voluntary tasting and evaluation of alcoholic beverage products. (Offered as HR 306 Food and Beverage Management prior to 2000-01)
HRIM 406 Catering and Banquet Management
var-3sh
Prerequisites: HRIM 313, majors only; chef's uniform and wait-staff attire required
Profitable organization, preparation, and service of catered events in both on- and off-premises locations are the main emphases. Requires meeting times other than listed in order to meet course objectives.
HRIM 408 Institutions Management
3c-0l-3sh
Prerequisites: HRIM 313, 356, ACCT 201, senior standing
A compendium of the concepts of managing human resources, capital, materials, equipment, and markets as related to various hospitality property systems. Focus on concept development and managerial decision making.
HRIM 411 Seminar in Hospitality Management
3c-0l-3sh
Prerequisites: HRIM 360, 365
An analysis of the current trends and practices within hospitality industry as related by industry professionals. Includes researching topics and writing at least three research papers. Carries writing-intensive credit.
HRIM 413 Advanced Restaurant Operations
1c-6l-4sh
Prerequisites: HRIM 313 and permission; professional chef uniform required
A food and beverage systems course with emphasis on restaurant front- and back-of-house operations management. Students research, plan, prepare, and present theme-oriented dinners showcasing selected domestic and international cuisine. Students function as both operations employees and managers within the department's food and beverage operation.
HRIM 420 Hotel Sales
3c-0l-3sh
Prerequisites: HRIM 101 and 260
A practical approach to understanding the functions and activities of the sales department within a hotel property. A thorough review of the organizational structure of a typical hotel sales department and documentation used by the department will be made. Identification of and approaches to securing typical hotel market segments will be made.
HRIM 433 Educational Study Tour
var-2-6sh
Comprehensive program of directed activities permits firsthand experiences in the historical and cultural aspects of the hospitality industry worldwide. Visits to renowned operations will be included in the tour.
HRIM 481 Special Topics
var-3sh
Prerequisite: As appropriate to course content
Special topics courses are offered on an experimental or temporary basis to explore topics that are not included in the established curriculum. A given topic may be offered under any special topic identity no more than three times. Special topics numbered 481 are primarily for upper-level undergraduate students.
HRIM 482 Independent Study in Hospitality Management
var-1-6sh
Prerequisite: Prior approval through advisor, faculty member, department chairperson, dean, and provost's office
Students with interest in independent study of a topic not offered in the curriculum may propose a plan of study in conjunction with a faculty member. Approval is based on academic appropriateness and availability of resources. Must apply a semester in advance and have 60sh earned.
HRIM 493 Internship in Hospitality Management
var-6-12sh
Prerequisites: 57 earned credits, 2.0 GPA, and completion of an approved 440-hour Work Experience I
Note: White uniforms including white shoes are required for all lab courses where food is prepared. Students must meet the professional dress requirements of the department.
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