2004-05 Undergraduate Catalog
Indiana, Pennsylvania 15705
Hotel, Restaurant, and Institutional Management (HRIM)
Department of Hospitality Management
College of Health and Human Services
Credit designation below each title is expressed in (c) class hours per week, (l) lab or (d) discussion section hours per week, and (cr) credits per semester.
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HRIM 245 Diversity and Multicultural
Management |
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HRIM 310 Professional Development in the
Hospitality |
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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.
HRIM 101 Introduction to the Hospitality Industry
3c-0l-3cr
A study of the development and current status of the hospitality industry. Major
hotel, restaurant, and related area employers are profiled. Career opportunities
are discussed. Guest speakers from various hospitality industry segments are
featured.
HRIM 115 Introduction to Tourism
3c-0l-3cr
Introduces concepts pertaining to international and domestic tourism. Examines
the economic, social, and cultural aspects of tourism as well as how
destinations are marketed.
HRIM 130 Hospitality Sanitation and Security
3c-01-3cr
Introduces concepts and issues pertaining to sanitation and security management
in the hospitality industry. Examines causes and prevention of food-borne
illness, Hazard Analysis Critical Control Point food production methods, and
current government regulations. Special emphasis is on crisis management
protocols dealing with critical incidents involving guests and employees.
Prepares students for taking the National Restaurant Association ServSafe
sanitation certification examination.
HRIM 150 Principles of Hospitality Management
3c-01-3cr
Introduces classic management theory and responsibilities, with an emphasis on
hospitality industry applications.
HRIM 245 Diversity and Multicultural Management in the Hospitality Industry
3c-0l-3cr
Prerequisite: Sophomore standing
Explores what happens when diverse people work together in the hospitality
industry. Also examines 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 also
focuses on the cultural factors affecting productivity in the culturally diverse
hospitality environment.
HRIM 256 Human Resources in the Hospitality Industry
3c-0l-3cr
Prerequisite:
HRIM 150 or Food and Nutrition
major
Examines human resources management in the hospitality industry. Topics include
cultural diversity, legal requirements, job analysis, recruitment and selection,
training and development, performance appraisal, compensation, and benefits
administration.
HRIM 259 Hospitality Purchasing
3c-0l-3cr
Prerequisite:
FDNT 150 or equivalent
Includes sources, standards, grades, methods of purchase, and storage of various
foods, beverages, and fixtures. Emphasizes the development of purchasing
policies and specifications.
HRIM 260 Hotel Systems Management
3c-0l-3cr
Development and application of management skills as applied to the rooms division of a hotel. Specific emphasis is on front office procedures, the relationship between the hotel’s rooms division, food and beverage, and supports areas, and safety and security concerns.
HRIM 265 Hospitality Cost Management
3c-01-3cr
Prerequisite:
ACCT 201
Identifies and analyzes the control of hospitality operation costs including
those in the areas of food, beverage, labor, material, and to compare those
costs to industry norms. Students analyze income statements and balance sheets.
(Offered as HRIM 401 prior to 2003-04)
var-1-3cr
Prerequisite: As appropriate to course content
Offered on an experimental or temporary basis to explore topics 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)
0cr
Prerequisites: Completion of 30cr, 2.0 GPA
A semester-long program designed to combine classroom theory with practical
application through job-related experiences. Student is required to complete two
alternating experiences; only one may be a summer experience.
HRIM 310 Professional Development in the Hospitality Industry
2c-01-2cr
Prerequisite:
HRIM 256
Provides an opportunity to identify and design industry-specific job search
strategies, techniques, and skills including resume and cover letter writing,
interviewing, portfolio development, and strategies to attain career success
within the hospitality industry.
HRIM 313 Food Production and Service
1c-6l-4cr
Prerequisites:
HRIM 130,
150, and instructor permission
Introduces the management of food service operations in commercial kitchen
facilities. Includes planning, preparation, and service of quantity food
production. Emphasizes the integration of sanitation, menu planning, cost
controls, and application of computer software.
HRIM 320 Hospitality Marketing
3c-01-3cr
Prerequisite:
HRIM 256
Understanding the principles and concepts of marketing as they apply to
hospitality management. Analyzes consumer behavior related to the hospitality
industry. Students learn to make effective marketing decisions as they apply to
customer satisfaction.
HRIM 330 Applications of Food Production and Service
1c-61-4cr
Prerequisite:
HRIM 313 or
FDNT 150/151
Provides training for the hospitality management student in advanced
fundamentals of technique, timing, and management skills through laboratory
experiences, as well as the operation of the Allenwood Restaurant facility.
HRIM 335 Legal Issues in Hospitality
3c-01-3cr
Prerequisite:
HRIM 256
Examines the concepts and issues pertaining to hotel and restaurant law,
government regulations, and their impact on the hospitality industry. A special
emphasis is on innkeeper-guest relationship, employee relations, food laws and
liability, liquor law and liability, and guest rights.
HRIM 350 Introduction to the Casino Industry
3c-0l-3cr
Prerequisite: Sophomore standing or instructor permission
Introduces the multibillion-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 is
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 358 Food Service Equipment and Facilities Design
3c-0l-3cr
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-3cr
Prerequisite:
HRIM 101
Analyzes principles of hotel design, construction, and physical plant
management. Housekeeping and maintenance department operations are discussed.
3c-0l-3cr
Prerequisite:
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.
HRIM 406 Catering and Banquet Management
var-3cr
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-3cr
Prerequisites:
ACCT 201,
HRIM 313, 326, 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-3cr
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 Food Production and Service
1c-6l-4cr
Prerequisites:
HRIM 330 and permission
A food and beverage systems course emphasizing restaurant front- and
back-of-the-house operations management. 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.
3c-0l-3cr
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 are made.
HRIM 433 Educational Study Tour
var-2-6cr
A comprehensive program of directed activities permits firsthand experiences in the historical and cultural aspects of the hospitality industry worldwide. Visits to renowned operations are included in the tour.
HRIM 470 Hospitality Business Model
3c-01-3cr
Prerequisites:
Senior status and instructor permission
Provides the opportunity to integrate and apply hospitality operations
management concepts into the development of a working hospitality business
model.
var-3cr
Prerequisite: As
appropriate to course content
Offered on an experimental or temporary basis to explore topics 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-1-6cr
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 60cr earned.
var-3-12cr
Prerequisites: 57cr
earned, 2.0 GPA, and completion of an approved 400-hour pre-Internship
experience
An opportunity for students to work in a supervised experience directly related
to the Hospitality Management major. Must meet university and departmental
internship requirements. Minimum of 400 hours required.
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