Hotel, Restaurant, Institution Management and DieteticsJudy Miller,* Head
Professors Canter,* Miller* and Shanklin;* Associate Professor Barrett,* Boger,* Gould,* Hsu;* Instructors Pesci and Werning; Emerita: Professor Spears;* Associate Professors Riggs and Roach.*
The programs in the Department of Hotel, Restaurant, Institution Management and Dietetics prepare students to enter the professions of hotel and restaurant management, foodservice management, and dietetics.
The department offers a bachelor of science degree in dietetics and a bachelor of science degree in hotel and restaurant management. Two programs, the coordinated program in dietetics and the didactic program in dietetics, lead to the bachelor of science degree in dietetics.
Coordinated program in dietetics
Senior students who have been admitted to the supervised practice phase of the program gain management experience in Housing and Dining Services and community food service operations. Seniors also spend one semester in health care facilities where they work directly with practicing dietitians in clinical and community nutrition practice settings.
Supervised practice sites are established in numerous locations in Kansas and neighboring states.
Application for admission to the coordinated program in dietetics should occur during the third semester before the anticipated date of graduation. Applications are due by April 1 for fall semester and by October 1 for spring semester admission. Criteria for admission to the senior year are:
1. An overall minimum grade point average of 2.75 on a 4.0 scale, with no grade lower than C in the physical and biological sciences, or in professional courses (HN or HRIMD).
2. Documentation of 400 hours of dietetics-related work experience (either paid or volunteer) as follows:
3. A completed application packet.
4. A completed recommendation form from an employer or other person well acquainted with the applicant.
5. Successful completion of a math and writing assessment.
6. An interview with the dietetics admission committee, to be scheduled by the applicant on the appointed interview day.
Ongoing evaluation of the student's didactic and performance-based learning is an important component in the coordinated program in dietetics. Evaluation is conducted by K-State faculty and preceptors in supervised practice facilities. Students not performing at acceptable levels may be counseled out of the program.
Didactic program in dietetics
Supervised practice experience, required for eligibility to take the national Registration Examination for Dietitians, must be obtained by the student after graduation through an accredited post-baccalaureate dietetic internship.
Two programs are available in dietetics: Program I is the coordinated program in dietetics, and Program II is the didactic program in dietetics. See information earlier in this section.
Professional courses in both dietetics options may be taken through the Division of Continuing Education using a variety of technologies. Course development is ongoing. For further information, contact the Department of Hotel, Restaurant, Institution Management and Dietetics at 785-532-5564 (www.ksu.edu/humec/hrimd/index.htm) or the Division of Continuing Education at 785-532-5566 (www.dce.ksu.edu/).
Hotel and restaurant management
The hotel and restaurant management program has been accredited by the Accreditation Commission for Programs in Hospitality Administration.
The mission of the program is to prepare students for professional careers in hospitality management by providing theory-based instruction and practical experience.
The program provides students with a broad liberal education, an understanding of business administration (business minor), a solid foundation of professional courses in both hotel and foodservice operations, and hands-on experience in the hospitality industry. Students are required to complete 400 hours of work experience in the hotel or restaurant industry prior to a 400-hour field experience for academic credit.
Students apply concepts learned in the classroom to actual work situations. On-campus facilities include a quantity food production laboratory, Housing and Dining Services, and the K-State Student Union foodservices. Students gain valuable experience in commercial properties under the supervision of managers and faculty supervisors.
The hotel and restaurant management program prepares students for managerial careers in the hospitality industry. See information earlier in this section.
HRIMD 120. Survey of Hospitality Industry. (1) I. Overview of the hospitality industry. Survey of the history, scope, trends, and career opportunities that comprise the four segments of the industry: food service, lodging, travel and tourism, and meeting and convention planning.
HRIMD 130. Careers in Nutrition and Dietetics. (1) I. An introduction to career opportunities in the field of nutrition and dietetics with emphasis on academic preparation, acquisition of professional credentials, and career laddering. Guest speakers from various areas of professional practice will supplement lectures and student assignments.
HRIMD 220. Environmental Issues in Hospitality I. (2) I. Principles of foodborne disease function and transmission, bloodborne pathogens, Hazard Analysis Critical Control Point (HACCP) system, food safety principles and applications, and workplace safety. Pr.: HRIMD 120.
HRIMD 221. Topics in Hospitality. (1) I, II. An introduction to professional challenges in the hospitality industry. Development of professional skills as they relate to hospitality including leadership, change management, time management, diversity issues, business etiquette, and ethics. Pr.: HRIMD 120, major in HRM.
HRIMD 230. Issues in Tourism. (2) II. Social, legislative, environmental, economic, and technological issues that impact the development and maintenance of a destination. Includes traveler needs and safety and rural tourism ventures.
HRIMD 340. Contemporary Issues in Controlled Beverages. (2) II. The study of historic, social, ethical, physiological, and legal issues relating to alcoholic beverage service and use in contemporary America with emphasis on responsible and knowledgeable service of beer, wine, and spirits in hospitality operations. Pr.: PSYCH 110 or SOCIO 211.
HRIMD 341. Principles of Food Production Management. (3) I, II. Basic principles and theories of foodservice systems; menu planning; development, standardization, adjustment, and costing of quantity recipes; procurement and production of quality food; foodservice computer applications. Pr.: HRIMD 220 or conc. enrollment, ASI 302 or conc. enrollment, or HN 413 (dietetic students).
HRIMD 342. Food Production Management. (3) I, II. Application and principles of food production that includes procurement, quantity food production and controls, work simplification, food service systems, quality food; commercial equipment use, and Hazard Analysis Critical Control Point (HACCP) system. Two hours lec., 4 hours lab. Pr.: HRIMD 341.
HRIMD 361. Principles of Lodging Operations. (2) I. Operational theory of lodging and an exploration of the lodging industry in terms of the nature of work, organizational structure of lodging segments, and evaluation of the market place. Pr.: HRIMD 220, 221, and sophomore standing.
HRIMD 362. Lodging Practicum. (1) I, II. Supervised experiences in housekeeping, maintenance and other operational areas in a lodging property. Forty hours of practicum experience within an assigned property. Pr.: HRIMD 361 or conc. enrollment.
HRIMD 420. Environmental Issues in Hospitality II. (1) II. Principles of conservation of natural resources, solid waste management, air quality, safety, and governmental regulations in the hospitality industry. Pr.: HRIMD 342 or 362.
HRIMD 421. Hospitality Service Systems. (3) I, II. Examination of the complexities of quality and service within all segments of the hospitality industry. Focus on developing problem solving skills, process management skills, work methods, team development skills, and evaluation of service systems. Pr.: HRIMD 342.
HRIMD 422. Cost Controls in Hospitality Operations. (3) I. Application accounting principles to analyze control measures used in lodging and commercial and noncommercial foodservice operations. Pr.: ACCTG 231, HRIMD 342.
HRIMD 423. Facilities Planning and Risk Management. (3) I. Evaluation and selection of equipment, maintenance contracts, layout and design of hospitality operations, facility renovation, and selection of consultants. Assessment of safety and security measures and development of risk management programs to increase guest/customer safety. Pr.: HRIMD 342, 362.
HRIMD 424. Hospitality Marketing and Sales. (3) II. Application of marketing principles to lodging, foodservice, and tourism industry through analysis of market- ing mix, marketing strategies, and sales techniques. Pr.: MKTG 400.
HRIMD 425. Current Issues in Hospitality and Dietetics. (1-3) I, II, S. In-depth analysis of issues within hospitality and dietetics. Pr.: HRIMD 342, 362.
HRIMD 445. Organization and Management of Foodservice Operations. (3) II, in alternate years. The application of management concepts and theories, financial controls, quality assurance, legislative issues, and research to foodservice operations. Pr.: HRIMD 342.
HRIMD 463. Convention Services and Meeting Planning. (2) II. Analysis of meeting planning from inception to delivery. Explores perspectives and responsibilities of the hotel staff and meeting planner. Pr.: HRIMD 362.
HRIMD 470. Seminar in Hotel and Restaurant Management. (1) Offered on demand. Current developments and trends in hotel and restaurant management. Pr.: HRIMD 361 and 421.
HRIMD 475. Field Experience in Hotel, Restaurant Management, and Dietetics. (1-3) I, II, S. Planned and supervised experience in a hotel, restaurant, or dietetic operation; minimum of 400 hours. Pr.: For HRM students: junior standing, HRIMD 421; and 400 hours of work experience in a hospitality operation, exclusive of course work; consent of program director.
HRIMD 480. Management in the Hotel and Restaurant Industry. (3) Offered on demand. Management of personnel and other resources in the hotel and restaurant industry. Emphasis on employee development and training. Pr.: HRIMD 361 or 421 and MANGT 420.
HRIMD 482. Employee Development for the Hospitality Industry. (3) I, II. Emphasizes the role of the hospitality manager and dietitian as facilitator, trainer, and motivator of employees. Focuses on the fundamentals of successful training and development of a service-oriented work force. Special attention is given to the unique problems associated with the labor intensive hospitality and foodservice industries. Pr.: HRIMD 342.
HRIMD 495. Golf Course Internship in Hospitality Management. (3) I, II, S. Four hundred hours of supervised hospitality experience in a golf industry setting. Pr.: FIN 450, MANGT 420, MKTG 400, HRIMD 421; Completion of junior year, consent of instructor, enrollment in golf course management program.
HRIMD 499. Problems in Hotel, Restaurant, Institution Management and Dietetics. (Var.) I, II, S. Independent study under the supervision of a faculty member. Pr.: Consent of instructor.
HRIMD 510. Introduction to Clinical Dietetics. (1) Offered on demand. Application of concepts and skills in clinical dietetics in a simulated practice environment. One hour rec. per week. Pr.: HN 400; BIOCH 521; and BIOL 340; and conc. enrollment in HN 630.
HRIMD 515. Counseling Strategies in Dietetic Practice (3) II. Application of interviewing, counseling, and educational techniques in dietetics, including individual and group methods. Three hours lec. per week. Pr.: PSYCH 110; HN 450 or conc. enrollment. Enrollment restricted to: dietetics majors, nonmajors completing ADA requirements, or consent of instructor.
HRIMD 520. Applied Clinical Dietetics. (3) I, II. Application of clinical nutrition principles through case studies, independent research, discussion, groups, and oral presentations. Case studies will focus on medical nutrition therapy and education of persons throughout the life cycle and nutrition intervention for individuals with multiple disease states in various healthcare settings. Pr.: HN 500 and 630; and admission to the coordinated program in dietetics.
HRIMD 521. Clinical Dietetic Practicum. (1-6) I, II. Supervised clinical/community experience in the nutritional care of patients/clients. Practicum experiences are arranged with participating healthcare facilities. Successful completion of 6 credit hours of Clinical Dietetics Practicum is required in the coordinated program in dietetics. Consent of instructor is required for enrollment in fewer than 6 credit hours per semester. May be repeated for a maximum of 6 credit hours. Pr.: HN 500 and 630; HRIMD 515; must be taken conc. with or following HRIMD 520; and admission to the coordinated program in dietetics.
HRIMD 560. Management in Dietetics. (3) I, II.
Management and leadership in dietetic practice. Discussion of current issues
affecting practice including human resources, outcomes management,
accreditation/quality assurance, entrepreneurship, and the impact of managed
health care. Pr.: HRIMD 422.
HRIMD 561. Management in Dietetics Practicum. (6) I, II. Supervised practice experience in the application of management principles in foodservice operations or other dietetics practice settings. Pr.: HRIMD 422, ACCTG 231, admission to the coordinated program in dietetics, and previous or conc. enrollment in HRIMD 560.
HRIMD 570. Seminar in Hotel, Restaurant Management and Dietetics. (1) I, II. Current trends, research, and developments in hotel and restaurant management and dietetics. Pr.: Senior standing in hotel/restaurant management or dietetics programs.
HRIMD 621. Hospitality Law. (3) II. Legal aspects of managing hospitality operations and responsibilities for the operations, patron civil rights, governmental regulations, franchising, and commercial transactions. Pr.: HRIMD 342, 362.
HRIMD 624. Procurement in the Hospitality Industry. (2) I. Principles and theories of procurement of food and supplies for hospitality operations. Includes management, financial, safety, and ethical considerations in the procurement process. Pr.: HRIMD 342.
HRIMD 635. Foodservice Equipment and Layout. (2) I, II. Factors affecting the selection and arrangement of equipment in foodservice systems. Field trip required. Pr.: HRIMD 342.
HRIMD 640. Consultation in Hotel/Restaurant Management and Dietetics. (3) On sufficient demand. Development and management of small businesses or private practice within the dietetics or hospitality industry. Business plan development, marketing, cost considerations. Overview of consulting to healthcare and hospitality operations and examination of skills required for success. Pr.: HRIMD 342, ACCTG 231.
HRIMD 664. Lodging Management Theory. (3) II. Application of management theories to the lodging industry including yield management, multicultural issues, marketing strategies, environmental issues, and future trends. Pr.: HRIMD 362.
HRIMD 665. Gaming Management. (2) II. On sufficient demand. Investigation of the impact of gaming on the foodservice and hospitality industry from the social, economical, political, and environmental perspectives. Pr.: HRIMD 362, MANGT 420.
HRIMD 705. Computer Implementation in Foodservice and Hospitality Operations. (3) S. In alternate years. Review of computer development in foodservice and hospitality operations; development of criteria for implementation of a computer system; analysis of foodservice and hospitality hardware and software. Pr.: CIS 101; and HRIMD 480 or 560 or MANGT 420.
HRIMD 710. Readings in Foodservice and Hospitality Management. (1-3) I, II, S. Directed study of current literature in foodservice and hospitality management and related areas. Pr.: HRIMD 480 or 560 or MANGT 420.
HRIMD 720. Current Issues in Hotel, Restaurant, Institution Management and Dietetics. (1-3) Recent developments and concerns related to management of foodservice and hospitality operations. Pr.: HRIMD 440, 480 or 560 or MANGT 420.
HRIMD 785. Practicum in Foodservice Systems Management. (1-6) I, II, S. Professional experiences in approved foodservice organization as a member of the management team under faculty supervision. Pr. or conc.: HRIMD 342; and HRIMD 480 or 560 or MANGT 420.