1999-2000 Undergraduate Catalog
Indiana, Pennsylvania 15705
HR 115 Introduction to Tourism
3c-0l-3sh
Prerequisites: HR101; majors only
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.
HR 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.
HR 259 Hospitality Purchasing
3c-0l-3sh
Prerequisite: FN150 or equivalent
Includes sources, standards, grades, methods of purchase, and storage of various foods, beverages, and fixtures. Emphasis on the development of purchasing policies and specifications.
HR 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.
HR 306 Food and Beverage Management
3c-0l-3sh
Prerequisite: FN150 or equivalent
Examines principles, processes, beverage laws, and food and beverage service, sales, promotions, and menu design as functions of the food and beverage department.
HR 313 Food Systems I
2c-var-4sh
Prerequisites: FN150, HR259, 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.
HR 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. It examines the gaming industry from a historical perspective and includes legal, social, and economic issues. It 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 USA. This course 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.
HR 356 Human Resources in the Hospitality Industry
3c-0l-3sh
Prerequisites: PC101, HR313
Organization and administration of hospitality business, including human resource theories and policies, work simplification, training, communication, and safety.
HR 358 Food Service Equipment and Facilities Design
3c-0l-3sh
Prerequisite: HR313
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.
HR 360 Hotel Systems Management
3c-0l-3sh
Prerequisites: HR356, IM241, AG201
Development and application of management skills as applied to the rooms division of a hotel. Emphasis on basic front desk procedures, rooms division departmental functions and relationships, and hotel facilities development. Students use MICROS 451 system in class.
HR 365 Hotel Design and Maintenance
3c-0l-3sh
Prerequisite: HR356
Analyzes functions of housekeeping and maintenance departments within a hotel. Identification of various hotel design concepts and design characteristics are explored, as well as guest room layout and furnishing.
HR 401 Cost Management
3c-0l-3sh
Prerequisites: HR356, 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.
HR 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.
HR 406 Catering and Banquet Management
var-3sh
Prerequisites: HR313, 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 of the course. Requires meeting times other than listed in order to meet course objectives.
HR 408 Institutions Management
3c-0l-3sh
Prerequisites: HR313, 356, AG201, 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.
HR 411 Seminar in Hospitality Management
3c-0l-3sh
Prerequisites: HR360, 365
Analysis of the current trends and practices within hospitality industry as related by industry professionals. Course includes researching topics and writing at least three research papers. Carries writing-intensive credit.
HR 413 Food Systems II
1c-6l-4sh
Prerequisites: HR313, 356, 401, and permission; professional chef uniform required
Food systems course with emphasis on restaurant and dining room operation. Experiences to include selection of classic cuisines, meal promotion methods, budget development, personnel training, production, and service.
HR 420 Hotel Sales and Services
3c-0l-3sh
Prerequisites: BL235 and HR306
Examines the types of hotels, facilities, and organizations that hold conventions or meetings from the sales perspective. Examination of procedures necessary to service the group once in-house.
HR 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.
HR 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.
HR 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 sixty earned credits.
HR 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
An opportunity for students to work in a supervised experience directly related to the HRIM major. Must meet university and departmental internship requirements. Minimum of 440 hours required during the internship.
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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