2006-07 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 in the Hospitality Industry |
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HRIM 310 Professional Development in the Hospitality Industry |
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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-0l-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-0l-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. 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 Rooms Division Management
3c-0l-3cr
Examines work areas, functions, and relationships pertaining to the rooms division components of a hotel or resort. Areas of concentration include front office, housekeeping, maintenance, uniformed service, security, sales, recreation, and other relevant operations components. Elements of guestroom layout and design are also discussed. (Titled Hotel Systems Management prior to 2005-06)
HRIM 265 Hospitality Cost Management
3c-0l-3cr
Prerequisite: ACCT 201
Identifies and analyzes the control of hospitality operation costs. including those in the areas of food, beverage, labor, and material and compares 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 required to complete two alternating experiences; only one may be a summer experience.
HRIM 310 Professional Development in the Hospitality Industry
2c-0l-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-0l-3cr
Prerequisite: HRIM 256
Students gain an understanding of 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-0l-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 United States. 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.
HRIM 400 Restaurant Revenue Management
3c-0l-3cr
Prerequisite: HRIM 265
Promotes an understanding of the management of revenue in restaurant operations through the application of analytical tools to formulate and implement strategies in response to daily operational complexities and constraints to achieve budgetary objectives.
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 403 Wine and Wine Service
3c-0l-3cr
Prerequisite: All students must be 21 years of age or older
A study of the wine-growing regions, production, processing, and distribution of domestic and international wines. Topics include types of wine grapes, varieties of wine, proper storage procedures, the techniques of proper wine service, and responsible alcohol service.
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. (Writing-intensive course)
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. 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.
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 covered.
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-0l-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 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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