HRIM Curriculum Proposal Contents
Page
Summary of Proposed Revisions 2
Current Catalog Showing Revisions 5
How the Catalog will Read with Proposed Revisions 7
Planning Guide for Advisement Reflecting Proposed Revisions 9
Related Course Inventory Forms
HRIM187 Introduction to Hospitality Information Mgmt 10
HRIM314 Hospitality Entrepreneurship and Venture Creation 12
HRIM327 Property Engineering 13
HRIM335 Hospitality Facility Design 15
HRIM450 Managing Hospitality Information Systems 16
HRIM483 Hospitality Corporate Finance 18
HRIM Teaching Assignment Forecast Demonstrating that
Current HRIM Faculty Resources Can Adequately Staff the
Proposed Curriculum 20
Memorandum of Support, John Hurt, Foreign Languages 21
Documentation of Communication with Kent St. Pierre,
College of Business and Economics 22
Memorandum of Support, Elizabeth Perse, Communications 23
Summary of
HRIM Curriculum Committee Proposed
Revisions to
the HRIM Curriculum
This summary outlines the proposed revisions to the HRIM curriculum. These changes represent the first zero based evaluation of the HRIM curriculum since it was founded over fourteen years ago. Over the years there have been incremental changes in the curriculum, but this is the first time the department took the approach of starting from scratch to build a curriculum that is relevant and consistent with the current state of the hospitality industry.
A curriculum review committee worked on this task for over a year. The faculty committee sought input from a range of academic and industry resources. Among those consulted was a task force within our HRIM industry advisory board that was charged with providing input into the process. The result is a new curriculum that builds on the strengths of the existing curriculum by providing students improved backgrounds in technology, communications, foreign languages and financial management of hospitality resources. The new curriculum also is designed to help our students get the maximum benefit from the new educational resources made available by the Universitys new Courtyard by Marriott Hotel and the Marriott Center for Hospitality and Tourism which will open in the summer of 2003.
1) A new lodging module has been defined to include:
HRIM 327 Property Engineering
HRIM 380 Lodging Management
HRIM 481 Marketing in the Hospitality Industry
HRIM 480 Human Resources Management in the Hospitality Industry
HRIM 488 Practicum I
This change adds HRIM 327 Property Engineering to the lodging module while removing HRIM 382 Managerial Accounting and Finance in the Hospitality Industry. HRIM 382 will still be a required course, but it will not be taught within the lodging module. HRIM 327 was previously known as HRIM 280 Property Management. It is being renamed to reflect current industry terminology and being upgraded to a three hundred level because it will now be taken in the junior year. The rigor of the content will be adjusted accordingly.
Justification: The reconfigured junior module clusters courses that will best utilize the HRIM 488 Practicum I in the new hotel being built on campus.
2) Add a new required four
hundred level course, HRIM 483 Hospitality Corporate Finance. FINC 200 Fundamentals of Finance will be
added as a required course.
Justification: The existing curriculum does not provide students with a strong enough background in financial management of hospitality resources.
3) Make HRIM 218 Beverage Management a required course.
Justification: The existing curriculum does not adequately address beverage management issues.
4) New foreign language requirement. HRIM students have been encouraged to take foreign languages to satisfy their six credits of required humanities elective. Students will now be required to take a foreign language to fulfill at least three of those humanities credits.
Justification: Foreign language skills are increasingly important in todays global society. Requiring a foreign language is also consistent with our goal to emphasize global citizenship as one of the four foundations of the HRIM curriculum.
5) New requirement: COMM312 Oral Communications is Business.
Justification: Strong public speaking skills are an important tool that HRIM graduates use to run meetings, train staff and communicate ideas in the business world. Furthermore, the HRIM advisory board specifically identified public speaking skills as a critical tool that would strengthen our graduates leadership abilities.
6) Drop ACCT 352 Legal and Social Issues as a required course.
Justification: Much of the content is redundant to that in HRIM 482 which adequately serves our students needs on its own.
7) Drop BISC 171 Microbiology and Modern Society
Justification: Microbiological issues as they relate to food safety are better taught as a common theme throughout the food and beverage curriculum.
8) Drop HRIM 320 Hotel, Restaurant & General Food Service Purchasing as a required course.
Justification: Limitations on faculty resources and on the number of credits that students can take dictate that some required courses need to be withdrawn to accommodate new courses. Over the years various aspects of the HRIM curriculum have been strengthened so that procurement topics can be adequately covered in other courses.
9) Drop ACCT 160 Introduction to Business Information Systems and replace it with a new course HRIM 187 Introduction to Hospitality Information Systems.
Justification: Technology is one of the four foundations of our curriculum as stated above. This course will get HRIM students off to a strong start in this area and addresses the specific needs of the hospitality industry. Within the context of this course students will get hands on experience with hospitality specific software in the new Marriott Center for Hospitality and Tourism being built in the University Courtyard by Marriott hotel. Advisement materials will encourage students to take this course in the first year of study so it can serve as a common foundation that is built on throughout the curriculum.
10) Delete HRIM 487 Management Systems in the Hospitality Industry and replace it with a new course HRIM 450 Managing Hospitality Information Systems.
Justification: Other curricular changes are strengthening the technology components of the curriculum. As such this course needs to evolve to reflect this so that it becomes an upper level capstone to technology issues.
1) Consolidate HRIM 311 Contract Management, HRIM 354 Hospitality Franchise Management and HRIM 458 Entrepreneurship in Hospitality into one course entitled Hospitality Entrepreneurship and Venture Creation.
Justification: These courses deal with issues that are so intertwined that it is difficult to talk about them individually without introducing the other concepts. The students would be better served and our faculty resources better utilized by consolidating these three courses into one course that includes the concepts of venture creation, management contracts and franchising.
HRIM students are currently required to document 800 hours of industry work experience prior to graduation. This requirement will be modified to include 100 hours of documented community service. The modified requirement is for 700 hours of industry work experience plus 100 hours dedicated to community service activities.
Justification: The hospitality industry has a long tradition of community service. Furthermore, hotels and restaurants are uniquely connected to their communities in a way that manufacturing and other service industries are not. For example, a person from Iowa who uses a Delaware issued credit card or drives a Dodge Durango that was assembled in Newark is typically unaware of the community in which these services and products originate. Because hospitality services are by their nature consumed in the host community, hospitality businesses are dependent on the quality of life in their communities. The community service requirement is designed to help our students better appreciate the relationship between host communities and hospitality businesses while developing a stronger sense of citizenship. Service learning is one of the four foundations of the new HRIM curriculum. The community service requirement supports this ideal.
DEGREE:
BACHELOR OF SCIENCE
MAJOR: HOTEL, RESTAURANT AND
INSTITUTIONAL MANAGEMENT
CURRICULUM CREDITS
UNIVERSITY
REQUIREMENTS
ENGL 110 Critical
Reading and Writing (minimum grade C-)
....3
Three credits in an approved course or courses stressing
..3
Multicultural, ethnic, and/or gender-related content (see p.
57)
MAJOR
REQUIREMENTS
COMM 312 Oral Communication in
Business
.
....3
ENGL 312 Written
Communications in Business
..
..
.....3
Foreign Language Elective
...3
Humanities Elective from...
..
..3
Art History, History, English (except composition or similar
course), Philosophy, Music
(except for participation in instrumental and/or choral
organization), Theatre, Comparative
Literature and literature courses in a foreign language.
MATH 114 or MATH 170
College Mathematics and Statistics
Or
MATH 115 or MATH 171 Pre-Calculus.
..
....3
Or
Successful performance on the proficiency test in
mathematics administered by the
Department of
Mathematical Sciences.
STAT 200 Basic
Statistical Practice
Or
MATH 201 Introduction
to Statistics
.....3
NTDT 200 Nutrition
Concepts (minimum grade C-)
...3
Science Electives
..6
PSYC 201 General
Psychology
..3
ECON 100 Economic
Issues and Policies
Or
ECON 151/152 Introduction
to Microeconomics/Macroeconomics
3-6
Sociology Elective (following course
recommended):
..3
SOCI 201 Introduction
to Sociology
ACCT 200 Survey
of Accounting
Or
ACCT 207/208 Accounting I and II
..4-6
>>>FINC 200 Fundamentals of
Finance
..3
BAUD 301 Introduction to
Marketing
..........3
BAUD 309
Management and Organizational Behavior
........3
HRIM 180
Introduction to Hospitality
......3
HRIM 187 Introduction to Hospitality Information
Management
.....
3
HRIM 201 Food
Principles
..........
.3
HRIM 211 Food
Principles Laboratory
.....
..3
HRIM 218
Beverage Management
.....3
HRIM 321
Quantity Food Service Management
......3
HRIM 325 Laboratory
in Quantity Food Service Management
......3
HRIM 327
Property
Engineering................................................................................3
HRIM 380
Management of Lodging Operations
.......3
HRIM 381 Management of Food and Beverage
Operations
.........3
HRIM 382
Managerial Accounting and Finance in the Hospitality Industry
.....
3
HRIM 480
Human Resources Management in the Hospitality Industry
.......3
HRIM 481
Marketing in the Hospitality Industry
..........3
HRIM 482 Law
of Innkeeping
.....
.3
HRIM 483 Hospitality Corporate Finance
..3
HRIM 450
Managing Hospitality Information Systems
...
.....
3
HRIM 488 HRIM
Practicum I
.......4
HRIM 489 HRIM
Practicum II
..........6
All HRIM courses require a minimum grade of C-..
The HRIM program requires 700 hours of industry work
experience, in two parts:
The HRIM program also requires an additional 100 hours of
approved community service activities.
ELECTIVES
After required courses are completed, sufficient elective
credits must be taken to meet the minimum credits required for the degree.
May include Military Science, Music, or Physical Education.
(Only two credits of activity-type Physical Education and four credits of Music
ensemble and four credits of 100- and 200- level courses in Military
Science/Air Force may be counted toward the degree). Students are encouraged to develop fluency in a second language.
CREDITS
TO TOTAL A MINIMUM OF
..
..120
.
HOTEL, RESTAURANT AND INSTITUTIONAL
MANAGEMENT (HRIM)
Name
of Student ___________________ GPA
__________
Name
of Advisor ___________________ Date Advised __________
Student
I.D. # ___________________ Catalog Date __________
FRESHMAN YEAR
|
___
___ Introduction to Hospitality,
HRIM180 |
3 |
___
___ Food Principles, HRIM 201 |
2 |
|
___
___ Nutrition Concepts, NTDT200 |
3 |
___
___ Food Principles Lab, HRIM 211 |
1 |
|
___
___ Introduction to Economics,
ECON100* |
3 |
___
___ Intro. To Hospitality Info.
Mgt., HRIM187 |
3 |
|
___
___ MATH 114, or proficiency
test |
3 |
___
___ Critical Reading and Writing,
ENGL110________ |
3 |
|
___
___ Elective
___________________________ |
3 |
___
___ Science_____________________________ |
3 |
|
|
|
___
___ Elective
___________________________ |
3 |
|
Totals: |
15 |
Totals: |
15 |
SOPHOMORE YEAR
|
___
___ General Psychology, PSYC201 |
3 |
___
___ Sociology Elective (see
catalog) |
3 |
|
___
___ Intro to Statistics, STAT200
or MATH 201 |
3 |
___ ___ Beverage
Management, HRIM 218 |
3 |
|
___
___ Accounting, ACCT200 ** |
4 |
___
___ Science ___________________________ |
3 |
|
___
___ Elective
___________________________ |
3 |
___
___ Humanities (language recommended)___________________ |
3 |
|
___
___ Foreign Language Elective
______________ |
3 |
___
___ Fundamentals of Finance,
FINC 200 |
3 |
|
Total: |
16 |
Total: |
15 |
JUNIOR YEAR
|
___
___ Qty. Food, Prod & Svs,
HRIM321 |
2 |
***** LODGING MODULE |
|
|
___
___ Qty. Food, Prod & Svs
lab, HRIM325 |
2 |
___
___ HRIM Practicum, HRIM488 |
4 |
|
___
___ Oral Communication in
Business, COMM312 |
3 |
___
___ Marketing/Hospitality
Industry, HRIM481 |
3 |
|
___
___ Managerial Accounting &
Finance, HRIM382 |
3 |
___
___ Property Engineering,
HRIM280 |
3 |
|
___
___ Introduction to Marketing,
BUAD301 *** |
3 |
___
___ Human Resources Management
in the Hospitality Industry,
HRIM480 |
3 |
|
___
___ HRIM Technology Elective
______________________ |
3 |
___
___ Mgmt. of Lodging Operations,
HRIM380 |
3 |
|
Total: |
16 |
Total: |
16 |
SENIOR YEAR
|
___
___ HRIM Practicum II, HRIM489 |
6 |
___
___ Law of Innkeeping, HRIM482 |
3 |
|
___
___ Management of Food &
Beverage Operations, HRIM381 |
3 |
___
___ Managing Hospitality Info.
Systems, HRIM 450 |
3 |
|
___
___ Written Comm. in Business,
ENGL312 |
3 |
___
___ Mgmt & Organization Beh,
BUAD309 *** |
3 |
|
___
___ Elective
___________________________ |
3 |
___
___ Elective
__________________________ |
3 |
|
|
|
|
|
|
Total: |
15 |
Total: |
12 |