Hotel, Restaurant, Institution Management and Dietetics
Deborah D. Canter, Head
Professors Canter, Gould, and Shanklin; Associate Professors Back and Barrett; Instructors Pesci and Schwartz; Emerita: Professor Miller; Associate Professors Riggs and Roach.
785-532-5521 Fax: 785-532-5522
E-mail: hrimdinfo@humec.ksu.edu
www.k-state.edu/humec/hrimd/
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 (CPD)
Program I
The coordinated program prepares students for dietetics practice by integrating the 900-hour internship required by the American Dietetic Association (ADA) with the bachelor's degree program. Graduates of this program are immediately eligible for active membership in the ADA and may sit for the national credentialing examination to become a registered dietitian (RD).
The program is currently granted continuing accreditation by the Commission on Accreditation for Dietetics Education of the American Dietetic Association, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, 312-899-5400.
The internship phase of the program consists of community nutrition, clinical nutrition, and foodservice management experiences. The dietetics program has contractual agreements with healthcare and foodservice organizations in Manhattan and across the state of Kansas to provide these supervised practice experiences. Students assigned to sites outside Manhattan continue to take courses online via the K-State Division of Continuing Education's K-State Online distance education program.
Participation in the internship phase of the program requires separate application and admission procedures. Students should contact the CPD program director during their sophomore year for information regarding the application process.
The program accepts a new class of students each semester to begin the internship. Applications are available at www.humec.ksu.edu/hrimd/ and are due by February 15 for fall semester admission and by September 25 for spring semester admission. Criteria for admission to the internship are:
1. Have an overall minimum grade point average of 2.75 on a 4.0 scale. No grade less than a C is allowed in natural sciences or professional studies courses.
2. Submit documentation of a minimum of 140 hours of dietetics-related work experience, either paid or volunteer. Documentation must include inclusive dates of the experience, name and address of facility, required experience project documentation, and a letter (on letterhead or with business card attached) from the supervisor verifying the information submitted. Contact information for the supervisor (phone number, e-mail address) also is required. The work experience must include:
· A minimum of 70 hours of food service experience. This may be obtained in the food production facility of a hospital, nursing home, school, summer camp, restaurant, or other foodservice operation serving the public.
· A minimum of 50 hours of experience in medical nutrition and community nutrition.
· A minimum of 20 hours continuous learning.
Guidelines for experience projects are included with the application.
3. Submit one official recommendation form from an individual who is acquainted with the student's knowledge of food, nutrition, and food service management, as well as the student's work history and work ethic.
4. Complete an interview with the coordinated program admissions committee. Dates for interviews are announced each semester.
Ongoing evaluation of the student's academic and internship performance is an important component in the coordinated program in dietetics. Evaluation is conducted by K-State faculty and preceptors in the supervised practice experiences. Students not performing at acceptable levels may be counseled out of the program.
At the conclusion of the program, CPD students are presented with a certificate of program completion along with an ADA verification statement, attesting to their successful completion of both academic and supervised practice experience requirements.
Didactic program in dietetics (DPD)
Program II
The didactic program in dietetics meets the academic requirements of the American Dietetic Association. After completion of this program, the graduate must obtain the 900 hours of supervised practice experience, required for eligibility to take the national Registration Examination for Dietitians, through an accredited, post-baccalaureate dietetic internship somewhere in the United States.
The program is currently granted continuing accreditation by the Commission on Accreditation for Dietetics Education of the American Dietetic Association, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, 312-899-5400.
Contact the DPD director for information about admission to the didactic program in dietetics.
Dietetics
Bachelor of science in dietetics
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.
| General requirements (64-66 hours) | ||
| Communications (8-9 hours) | ||
| ENGL 100 | Expository Writing I | 3 |
| ENGL 200 | Expository Writing II | 3 |
| SPCH 105 | Public Speaking IA | 2 |
| or | ||
| SPCH 106 | Public Speaking I | 3 |
| Social sciences (6 hours) | ||
| ECON 110 | Principles of Macroeconomics | 3 |
| PSYCH 110 | General Psychology | 3 |
| or | ||
| SOCIO 211 | Introduction to Sociology | 3 |
| Natural sciences (29-30 hours) | ||
| (Grades of C or higher required.) | ||
| BIOL 198 | Principles of Biology | 4 |
| BIOL 340 | Structure and Function of the | |
| Human Body | 8 | |
| HRIMD 220 | Environmental Issues in Hospitality I | 2 |
| and | ||
| HRIMD 420 | Environmental Issues in Hospitality II | 1 |
| or | ||
| BIOL 455 | General Microbiology | 4 |
| CHM 210 | Chemistry I | 4 |
| CHM 230 | Chemistry II | 4 |
| CHM 350 | General Organic Chemistry | 3 |
| BIOCH 521 | General Biochemistry | 3 |
| Quantitative studies (9 hours) | ||
| MATH 100 | College Algebra | 3 |
| or | ||
| MATH xxx | College-level calculus | |
| Complete 3 hours in computer science | ||
| CIS 101 | Introduction to Information Technology | 1 |
| CIS 102 | Information Technology: Spreadsheet Applications | 1 |
| CIS 103 | Information Technology: Database Applications | 1 |
| CIS 104 | Information Technology: Word Processing Applications | 1 |
| CIS xxx | Microcomputer applications course | 3 |
| Complete 3 hours in statistics | ||
| STAT 320 | Elements of Statistics | 3 |
| or | ||
| STAT 330 | Elements of Statistics for the | |
| Social Sciences | 3 | |
| or | ||
| STAT 340 | Biometrics I | 3 |
| or | ||
| STAT 350 | Business and Economic Statistics I | 3 |
| Humanities electives (6 hours) | ||
Integrative studies (6 hours)
| GNHE 310 | Human Needs | 3 |
| or | ||
| FSHS 350 | Family Relationships and Gender Roles | 3 |
| ACCTG 231 | Accounting for Business Operations | 3 |
| Choose one of the professional programs: I, II. | ||
| Program I: Coordinated program in dietetics | ||
| Professional studies (58 hours) | ||
| (Grades of C or higher required.) | ||
| HN 132 | Basic Nutrition | 3 |
| HN 400 | Human Nutrition | 3 |
| HN 413 | Science of Food | 4 |
| HN 450 | Nutritional Assessment | 2 |
| HN 600 | Public Health Nutrition | 3 |
| HN 610 | Life Span Nutrition | 3 |
| HN 620 | Nutrient Metabolism | 4 |
| HN 630 | Clinical Nutrition | 5 |
| HRIMD 130 | Careers in Nutrition and Dietetics | 1 |
| HRIMD 341 | Principles of Food Production Management | 3 |
| HRIMD 342 | Food Production Management | 3 |
| HRIMD 422 | Cost Controls in Hospitality Operations | 3 |
| HRIMD 515 | Counseling Strategies in | |
| Dietetic Practice | 3 | |
| Management semester | ||
| HRIMD 560 | Management in Dietetics | 3 |
| HRIMD 561 | Management in Dietetics Practicum | 6 |
| Clinical semester | ||
| HRIMD 520 | Applied Clinical Dietetics | 3 |
| HRIMD 521 | Clinical Dietetic Practicum | 6 |
| Unrestricted electives | 1-3 | |
| Total hours for graduation | 125 | |
| Program II: Didactic program in dietetics | ||
| Professional studies (43 hours) | ||
| (Grades of C or higher required.) | ||
| HN 132 | Basic Nutrition | 3 |
| HN 400 | Human Nutrition | 3 |
| HN 413 | Science of Food | 4 |
| HN 450 | Nutritional Assessment | 2 |
| HN 600 | Public Health Nutrition | 3 |
| HN 610 | Life Span Nutrition | 3 |
| HN 620 | Nutrient Metabolism | 4 |
| HN 630 | Clinical Nutrition | 5 |
| HRIMD 130 | Careers in Nutrition and Dietetics | 1 |
| HRIMD 341 | Principles of Food Production Management | 3 |
| HRIMD 342 | Food Production Management | 3 |
| HRIMD 422 | Cost Controls in Hospitality Operations | 3 |
| HRIMD 445 | Organization and Management | |
| of Foodservice Operations | 3 | |
| HRIMD 515 | Counseling Strategies in Dietetic Practice | 3 |
| Unrestricted electives | 16-18 | |
| Total hours for graduation | 125 | |
Distance education in dietetics
Professional courses in both dietetics options may be taken through the Division of Continuing Education using a variety of technologies. For further information, visit the distance dietetics program website at www.dce.k-state.edu/dietetics.
Hotel and restaurant management
Bachelor of science in 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.
| General requirements (44-45 hours) | ||
| Communications (11-12 hours) | ||
| ENGL 100 | Expository Writing I | 3 |
| ENGL 200 | Expository Writing II | 3 |
| SPCH 105 | Public Speaking IA | 2 |
| or | ||
| SPCH 106 | Public Speaking I | 3 |
| ENGL 516 | Written Communications for Sciences | 3 |
| Quantitative studies (6 hours) | ||
| MATH 100 | College Algebra | 3 |
| or | ||
| College-level calculus | ||
| STAT 350 | Business and Economic Statistics I | 3 |
| Social sciences (9 hours) | ||
| PSYCH 110 | General Psychology | 3 |
| or | ||
| SOCIO 211 | Introduction to Sociology | 3 |
| ECON 110 | Principles of Macroeconomics | 3 |
| ECON 120 | Principles of Microeconomics | 3 |
| Humanities (minimum 7 hours) | ||
| Foreign language elective | 4-5 | |
| Humanities elective | 3 | |
| Natural sciences (11 hours) | ||
| CHM 110 | General Chemistry | 3 |
| CHM 111 | General Chemistry Lab | 1 |
| BIOL 198 | Principles of Biology | 4 |
| HN 132 | Basic Nutrition | 3 |
Integrative studies (3 hours)
| GNHE 310 | Human Needs | 3 |
| or | ||
| FSHS 350 | Family Relationships and Gender Roles | 3 |
| Professional studies (37 hours) | ||
| (Grades of C or higher required.) | ||
| HN 413 | Science of Food | 4 |
| HRIMD 120 | Survey of the Hospitality Industry | 1 |
| HRIMD 220 | Environmental Issues in Hospitality I | 2 |
| HRIMD 221 | Topics in Hospitality | 1 |
| HRIMD 275 | Structured Field Experience in HRIMD | 1 |
| HRIMD 341 | Principles of Food Production Management | 3 |
| HRIMD 342 | Food Production Management | 3 |
| HRIMD 361 | Principles of Lodging Operations | 2 |
| HRIMD 362 | Lodging Practicum | 1 |
| HRIMD 420 | Environmental Issues in Hospitality II | 1 |
| HRIMD 421 | Hospitality Service Systems | 3 |
| HRIMD 422 | Cost Controls in Hospitality Operations | 3 |
| HRIMD 475 | Internship in Hotel and Restaurant Management | 3 |
| HRIMD 621 | Hospitality Law | 3 |
| HRIMD 664 | Lodging Management Theory | 3 |
| MANGT 531 | Personnel and Human Resource Management | 3 |
| or | ||
| PSYCH 560 | Industrial Psychology | 3 |
| Professional electives (15 hours) | ||
| (Grades of C or higher required.) | ||
| 8 hours minimum in HRIMD | ||
| Select from the following: | ||
| HRIMD 230 | Issues in Tourism | 2 |
| HRIMD 340 | Contemporary Issues in Controlled Beverages | 2 |
| HRIMD 423 | Facilities Planning and Risk Management | 3 |
| HRIMD 424 | Hospitality Marketing and Sales | 3 |
| HRIMD 425 | Current Issues in Hospitality and Dietetics | 2 |
| HRIMD 441 | Professional Club Management | 2 |
| HRIMD 442 | Introduction to Wines | 1 |
| HRIMD 463 | Convention Services and Event Management | 2 |
| HRIMD 624 | Procurement in the Hospitality Industry | 2 |
| HRIMD 640 | Entrepreneurship in Hospitality Management and Dietetics | 3 |
| HRIMD 665 | Casino Management | 3 |
| HORT 210 | Concepts of Floral Design | 3 |
| MANGT 390 | Business Law | 3 |
| MANGT 520 | Organizational Behavior | 3 |
| MANGT 530 | Industrial and Labor Relations | 3 |
| MANGT 550 | Organizational Training and Development | 3 |
| MANGT 595 | Business Strategy | 3 |
| MANGT 623 | Compensation Management | 3 |
| MKTG 450 | Consumer Behavior | 3 |
| MKTG 543 | Integrated Marketing Communications | 3 |
| MKTG 544 | International Marketing | 3 |
| SOCIO 570 | Race and Ethnic Relations in the USA | 3 |
| GEOG 300 | Geography of Tourism | 3 |
| GERON315 | Introduction to Gerontology | 3 |
| Business supporting courses (15 hours) | ||
| (Grades of C or higher required.) | ||
| ACCTG 231 | Accounting for Business Operations* | 3 |
| ACCTG 241 | Accounting for Investing | |
| and Financing* | 3 | |
| MKTG 400 | Marketing* | 3 |
| MANGT 420 | Management Concepts* | 3 |
| FINAN 450 | Introduction to Finance* | 3 |
| * Required for business minor | ||
| Unrestricted electives | 9-10 | |
| Total for graduation | 124 | |
Hotel, restaurant, institution management and dietetics courses
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.: Sophomore standing, 30 hours or more.
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 or conc. enrollment, 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 275. Structured Field Experience in HRIMD. (1) I, II, S. Planned experience in a hotel, restaurant, foodservice, or healthcare operation; minimum of 200 hours exclusive of course work. Required for hotel and restaurant management majors who have completed 30 hours of course work. Pr.: HRIMD 120, consent of advisor, and sophomore standing, 30 hours or more.
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.
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, HN 413, and ServSafe Certificate.
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 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 220 and 230 or 340, and junior standing, 60 hours or more.
HRIMD 422. Cost Controls in Hospitality Operations. (3) I, II. Application of accounting principles to analyze control measures used in lodging and commercial and noncommercial foodservice operations. Pr.: ACCTG 231, HRIMD 342 or conc. enrollment.
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 441. Professional Club Management. (2) II. Exploration of topics involved in club management. Topics discussed are history and current trends of public and private clubs, food and beverage service, marketing, and event and financial management.
HRIMD 442. Introduction to Wines. (1) I, II. Overview of wine varietals and major wine regions of the world, tasting and identifying wine varietals based on their specific characteristics, proper purchasing and service of wines, and using wines to complement foods. Pr.: 21 years of age.
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 Event Management. (2) I. This course introduces students to the basics of convention and event management from inception to delivery and includes programming, budgeting, destination and site selection, contracts and negotiation, on-site management, and evaluation of events. Pr.: HRIMD 120 or 230 and junior standing, 60 hours or more.
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. Internship in Hotel and Restaurant Management. (3) I, II, S. Planned and supervised experience in a foodservice or hospitality operation; minimum of 400 hours. Pr.: For HRM students: junior standing, HRIMD 275 and 421; and HRIMD600 hours of work experience in a hospitality operation; 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.: HRIMD 421.
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; HN 610. 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.: 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.: 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) I. Legal aspects of managing hospitality operations and responsibilities for the operations, patron civil rights, governmental regulations, franchising, and commercial transactions. Pr.: Junior standing, 60 hours or more.
HRIMD 624. Procurement in the Hospitality Industry. (2) II. 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. Entrepreneurship in Hospitality Management and Dietetics. (3) Even numbered years. 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. Casino Management. (3) I. Investigation of the histories and overall operations of casino properties and their impacts on the foodservice and hospitality industry from the social, economic, political, and environmental perspectives. Pr.: Junior standing, 60 hours or more.
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. Administration of Health Care Organizations. (3) Comprehensive review of current healthcare institutions and their response to the economic, social/ethical, political/legal, technological, and ecological environments.
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.