ACADEMIC
PROGRAM APPROVAL
CHECKLIST
This form is a routing document for the approval of
new and revised academic programs. Page
2 will serve as an attachment to the Faculty Senate agenda. Proposing department should complete form,
attach as a cover page and forward to the college dean. Documentation should
include copy of curriculum as it is to appear in the Undergraduate and Graduate
Catalog. Proposals must arrive to the
Undergraduate/Graduate Committee by November in order to reach the Faculty Senate
by March 1. Proposals received after
this date cannot be implemented the following year nor included in the catalog
for that year.
1.
Proposed
change leads to the degree of
( ) Bachelor of Arts ( ) Master of Arts ( ) Doctor
of Philosophy
( X) Bachelor of Science (
) Master of Science ( ) Other
______________________________________
2. ( ) New major/curriculum Title to be entered in
record of students who select this program
( ) New minor Title to be entered in record of students who select this
program
( )
Change from provisional to permanent status.
3. ( X)
Revision of existing: (X ) major ( ) minor ( ) concentration
Present title Hotel, Restaurant and Institutional
Management
Records System Program Code HRIM
( X) Add/delete required
courses/credit hours
(
) Add concentration Title
( ) Delete concentration Title
4. ( ) Deletion of existing/disestablish:
( ) major ( ) minor ( ) Other
Title Code________
5. ( )
Policy
Change____________________________________________________________________________________
Title/Department
ROUTING AND APPROVALS: (Please do not remove
supporting documentation.)
Department Chairperson Date
Dean of College Date
Chairperson, Senate Com. On UG or GR Studies Date
Chairperson, Senate Coordinating Com. Date
Secretary, Faculty Senate Date
Date of Senate Resolution Date
to be Effective
Registrar Program
Code Date
Vice Provost for Academic Programs & Planning Date
Provost Date
Board of Trustee Notification Date
a. Rationale
for creation, revision, or deletion:
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. This new curriculum 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 University’s new Courtyard by Marriott Hotel and the Marriott Center for Hospitality and Tourism which will open in the summer of 2003.
b. Summary
of program:
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.
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 today’s 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.
AUTHORIZED DEGREE TITLES
Please check the appropriate
degree:
( ) Bachelor of
Applied Science
( ) Bachelor of Arts
( ) Bachelor of Arts
in Educational Studies
( ) Bachelor of Arts
in Liberal Studies
( ) Bachelor of
Chemical Engineering
( ) Bachelor of
Civil Engineering
( ) Bachelor of
Computer Engineering
( ) Bachelor of
Electrical Engineering
( ) Bachelor of
Environmental Engineering
( ) Bachelor of Fine
Arts
( ) Bachelor of
Liberal Studies
( ) Bachelor of
Mechanical Engineering
( ) Bachelor of
Music
( X ) Bachelor of Science
( ) Bachelor of
Science in Accounting
( ) Bachelor of
Science in Agriculture
( ) Bachelor of
Science in Business Administration
( ) Bachelor of
Science in Education
( ) Bachelor of
Science in Nursing
( ) Master of Applied Sciences
( ) Master of Arts
( ) Master of Arts
in Liberal Studies
( ) Master of
Business Administration
( ) Master of
Chemical Engineering
( ) Master of Civil
Engineering
( ) Master of
Education
( ) Master of
Electrical Engineering
( ) Master of
Environmental and Energy Policy
( ) Master of Fine
Arts
( ) Master of
Instruction
( ) Master of Marine
Policy
( ) Master of
Materials Science and Engineering
( ) Master of
Mechanical Engineering
( ) Master of Music
( ) Master of
Physical Therapy
( ) Master of Public Administration
( ) Master of
Science
( ) Master of
Science in Nursing
( ) Doctor of
Education
( ) Doctor of
Philosophy
This document will be retained permanently in the
Faculty Senate Office.
Revised 04/23/01