2007-08 Undergraduate Catalog
Indiana, Pennsylvania 15705
Chairperson: Stephen B. Shiring
Faculty: Miller, Sullivan, T. Van Dyke
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Website: www.iup.edu/hospitality-mgt
The Department of Hospitality Management is one of the premier hospitality management programs in the Commonwealth of Pennsylvania. The second largest hospitality management program in the commonwealth, it is regionally known and nationally respected. It offers students an academic preparation leading to a Bachelor of Science degree.
The mission of the Department of Hospitality Management program: We will develop competent, entry-level, hospitality management professionals who meet and exceed contemporary industry needs while preparing them for the attainment of continued future career growth and achievement.
The dynamic, flexible curriculum prepares students for professional careers in the hospitality management industry. Graduates of the program have specialized knowledge and skills for managing the business of hotels, resorts, restaurants, clubs, theme parks, contract food services, school food service, business and industry, cruise lines, special events, convention and trade show events, and wedding consultation and in areas of the travel and tourism industry. The program is accredited by the Accreditation Commission for Programs in Hospitality Administration.
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Liberal Studies: As outlined in Liberal Studies section with the following specifications: Health and Wellness: FDNT 143 Mathematics: MATH 101 or higher Natural Science: Option I Social Science: ECON 101, PSYC 101 Liberal Studies Electives: 3cr, no course with HRIM prefix |
48 | ||
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Major: |
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Required Courses: |
44 | ||
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Introduction to the Hospitality Industry |
3cr |
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| HRIM 130 | Hospitality Sanitation and Security | 3cr | |
| HRIM 150 | Principles of Hospitality Management |
3cr |
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Human |
3cr |
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Hospitality Purchasing |
3cr |
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Hospitality Cost Management |
3cr |
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| HRIM 310 | Professional Development in the Hospitality Industry | 2cr | |
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Food Production and Service |
4cr |
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Hospitality Marketing |
3cr |
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Applications of Food Production and Service |
4cr |
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Legal Issues in Hospitality |
3cr |
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Advanced Food Production and Service |
4cr |
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Hospitality Business Model |
3cr |
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Internship (1) |
3cr |
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Controlled Electives: |
16 | ||
| One track required: 16cr of nonrequired HRIM prefix courses |
16cr |
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| Other Requirements: | 9-11 | ||
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Accounting Principles I |
3cr | ||
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Foreign Languages |
6-8cr |
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| Free Electives: (2) | 1-3 | ||
| Total Degree Requirements: | 120 | ||
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(1) Each student must complete 800 hours of work experience, of which 400 hours must be through supervised experiences in HRIM 493. See department internship coordinator for detailed information. (2) State System Board of Governors’ policy states that at least 40 percent of the coursework in a degree must consist of courses numbered 300 or above. |
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Table of Contents |
Catalog Index
| Course Index