University Bulletin
Undergraduate Degree Programs
HRIM 099
(IL)
Foreign Studies (1-12) Courses offered in foreign countries by individual of group instruction.
Effective: Fall 2007
HRIM 199
(IL)
Foreign Studies (1-12) Courses offered in foreign countries by individual of group instruction.
Effective: Fall 2007
HRIM 201
Introduction to Management in the Hospitality Industry (3) Introduction to the hospitality industry and hospitality management.
Effective: Fall 2003
Concurrent:
HRIM 202
HRIM 202
Colloquium in Hospitality Management (1 per semester, maximum of 4) Major industry and professional speakers lecture on current issues followed by discussion with students and faculty.
Effective: Spring 2004
HRIM 204
Hotel and Restaurant Marketing and Merchandising (3) Merchandising and marketing as a system concerned with motivating consumers to purchase hospitality products and services. This course will not meet the prescribed requirements for the HRIM major in any option.
Effective: Spring 2004
HRIM 250
(D S M 250)
Principles of Quantity Food Production (3) Principles and methods of quantity food production including preparation techniques, quality control and evaluation, and cost control.
Effective: Fall 2007
HRIM 260
Hospitality Supervision Seminar (3) Hospitality management topics are discussed with a major emphasis on operations management. This course will not meet the prescribed requirements for the HR&IM major in any option.
Effective: Fall 2009
Prerequisite:
HRIM 201
HRIM 270
Hospitality Administration Seminar (4) Components of food service systems are identified and studied as separate problems and as a total system. This course will not meet the prescribed requirements for the HRIM major in any option.
Effective: Fall 2009
Prerequisite:
HRIM 250, HRIM 260 ; orHRIM 250, MGMT 341
HRIM 271
Introduction to Hospitality Technology (2) Introduction to hospitality technology including computer applications, software, and hospitality information systems and applications.
Effective: Fall 2006
Prerequisite:
prerequisite or concurrentHRIM 201, CMPSC 203
HRIM 295W
Analysis of Field Experience I (3) Capstone class integrating content from throughout the previous curriculum, including directed written analysis of the 500-hour hospitality working experience.
Effective: Spring 2008
Prerequisite:
HRIM 201, HRIM 204, HRIM 250, HRIM 335 andHRIM 380
HRIM 296
Independent Studies (1-18) Creative projects, including research and design, which are supervised on an individual basis and which fall outside the scope of formal courses.
Effective: Spring 2004
HRIM 297
Special Topics (1-9) Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
Effective: Spring 2004
HRIM 297A
Basic Spanish for Hospitality Management (3) Introduction to Spanish language, grammar, vocabulary, and concepts specific to the hospitality industry. Emphasis on verbal communication.
Effective: Fall 2009 Ending: Fall 2009
HRIM 297A
Basic Spanish for Hospitality Management (3) Introduction to Spanish language, grammar, vocabulary, and concepts specific to the hospitality industry. Emphasis on verbal communication.
Effective: Fall 2010 Ending: Fall 2010 Future: Fall 2010
HRIM 299
(IL)
Foreign Studies (1-12) Courses offered in foreign countries by individual of group instruction.
Effective: Fall 2007
HRIM 304
Institutional Food Service Management (3) Institutional food service management systems in the hospitality field.
Effective: Spring 2004 Ending: Summer 2010
Prerequisite:
HRIM 201
HRIM 304
Institutional Food Service Management (3) Institutional food service management systems in the hospitality field.
Effective: Fall 2010 Future: Fall 2010
Prerequisite:
a grade of "C" or better required forHRIM 201
HRIM 305
Restaurant Management (3) Restaurant food service management systems in the hospitality field; analysis including cost control and quality control techniques.
Effective: Spring 2004
Prerequisite:
or concurrent:HRIM 201
HRIM 310
Hotel, Restaurant, and Institutional Purchasing and Cost Control (3) Purchasing and cost control principles for hotel, restaurant, and institutional operations.
Effective: Spring 2004 Ending: Summer 2010
Prerequisite:
HRIM 201, HRIM 202, HRIM 335, HRIM 380, NUTR 119
HRIM 310
Hotel, Restaurant, and Institutional Purchasing and Cost Control (3) Purchasing and cost control principles for hotel, restaurant, and institutional operations.
Effective: Fall 2010 Future: Fall 2010
Prerequisite:
NUTR 119 a grade of "C" or better required forHRIM 201, HRIM 335
HRIM 311
Wine Appreciation (2) A study of identification of varieties of wine, methods and techniques of viniculture, development of wine lists and wine marketing.
Effective: Summer 2008
Prerequisite:
Students must be 21 years of age or older to register for this course.
HRIM 315
Hospitality Services Management (3) Systems analysis, design, and application of service in hospitality management operations.
Effective: Spring 2004
Prerequisite:
HRIM 201 or an introductory management course
HRIM 318
Club Management and Operations (2) Principles and practices of club organizations and management.
Effective: Spring 2004 Ending: Summer 2010
HRIM 318
Club Management and Operations (2) Principles and practices of club organizations and management.
Effective: Fall 2010 Future: Fall 2010
Prerequisite:
a grade of "C" or better required forHRIM 201
HRIM 319
Hospitality Facilities Management (3) Fundamental principles of facilities planning, facilities management, and maintenance for all segments of the hospitality industry.
Effective: Spring 2004 Ending: Summer 2010
Prerequisite:
HRIM 201
HRIM 319
Hospitality Facilities Management (3) Fundamental principles of facilities planning, facilities management, and maintenance for all segments of the hospitality industry.
Effective: Fall 2010 Future: Fall 2010
Prerequisite:
a grade of "C" or better required forHRIM 201
HRIM 329
Introduction to Food Production and Service (3) Principles of quality food production and service stressing the integration of sanitation, menu planning, cost control, and service.
Effective: Summer 2006
HRIM 330
Food Production and Service Management (2) Food service management laboratory stressing the integration of purchasing, menu planning, and costing in quantity production of quality food.
Effective: Spring 2007
Prerequisite:
A grade of "C" or better required forHRIM 329;NUTR 119 orNUTR 120
HRIM 335
Hospitality Financial Accounting (3) Basic accounting concepts and practices applicable to hospitality organizations.
Effective: Spring 2007
Prerequisite:
A grade of "C" or better required forMATH 021 . Prerequisite or concurrent:HRIM 201, HRIM 202
HRIM 336
Hospitality Managerial Accounting (3) Collection, processing, and interpretation of accounting data for managerial planning, control, and evaluation in hospitality organizations.
Effective: Spring 2004
Prerequisite:
a grade of "C" or better required for:HRIM 335
HRIM 337
Food, Beverage, and Labor Cost Control (3) Techniques for analyzing and controlling food, beverage, and labor costs in hospitality organizations.
Effective: Spring 2004
Prerequisite:
ACCTG 200
HRIM 350
Hospitality Decision Making and Information Systems (3) Application of decision theory and models to solve qualitative and quantitative problems using Hospitality Information Systems and Computer Applications.
Effective: Spring 2007
Prerequisite:
A grade of "C" or better required forCMPSC 203, STAT 200 . Prerequisite or concurrent:HRIM 201, HRIM 202
HRIM 355
Legal Aspects of the Hospitality Industry (3) Specialized applications of law to the hospitality industry.
Effective: Spring 2009
Prerequisite:
or concurrent:HRIM 201
HRIM 365
(IL)
Organizational Behavior in the Hospitality Industry (3) Study of individual satisfaction and performance in hospitality organizations. Topics include cultural diversity, motivation, communication, group behavior, and leadership.
Effective: Spring 2006 Ending: Summer 2010
Prerequisite:
HRIM 201 orMGMT 100
HRIM 365
(IL)
Organizational Behavior in the Hospitality Industry (3) Study of individual satisfaction and performance in hospitality organizations. Topics include cultural diversity, motivation, communication, group behavior, and leadership.
Effective: Fall 2010 Future: Fall 2010
Prerequisite:
HRIM 201
Concurrent:
HRIM 201
HRIM 380
Hotel Management (3) Introduction to rooms management including front office, housekeeping, security, and engineering. Emphasizes operations, coordination, and communication within and between departments.
Effective: Spring 2007
Prerequisite:
A grade of "C" or better required forHRIM 201
HRIM 385
Management Principles in Dietetic Services (3) Application and integration of management principles and leadership skills in dietetic services.
Effective: Summer 2004
Prerequisite:
HRIM 330, NUTR 380
HRIM 395W
Practicum Analysis (3) Written analysis comparing and contrasting conceptual issues in the hospitality industry.
Effective: Spring 2004
Prerequisite:
HRIM 201 1000 hours of adviser-approved professional hospitality experience
HRIM 397
Special Topics (1-9) Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
Effective: Spring 2004
HRIM 397A
(SPAN 397A)
Spanish for Hospitality II (3) Intermediate applications of the Spanish language, grammar, vocabulary, and concepts specific to the hospitality industry. Emphasis on verbal communication.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
HRIM 397F
Safety of Food and Beverage Service (1) Course focuses on food safety and responsible alcohol service.
Effective: Fall 2009 Ending: Fall 2009
HRIM 397F
Safety of Food and Beverage Service (1) Course focuses on food safety and responsible alcohol service.
Effective: Summer 2010 Ending: Summer 2010 Future: Summer 2010
HRIM 397F
Safety of Food and Beverage Service (1) Course focuses on food safety and responsible alcohol service.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
HRIM 397F
Safety of Food and Beverage Service (1) Course focuses on food safety and responsible alcohol service.
Effective: Fall 2010 Ending: Fall 2010 Future: Fall 2010
HRIM 399
(IL)
Foreign Studies (1-12) Courses offered in foreign countries by individual of group instruction.
Effective: Fall 2007
HRIM 411
Beverage Management and Wine Selection (3) Management issues in beverage service and products. Students taste wines, brews, and distilled spirits.
Effective: Spring 2004
Prerequisite:
students must be at least 21 years old
HRIM 412
Advanced Institutional Food Service Management (4) Advanced principles of food production management and service and their application in institutional food service settings.
Effective: Spring 2004
Prerequisite:
HRIM 330
HRIM 413
New Product Development for Commercial Foodservice (3) This course introduces students to a new product development process that requires coordination, communication, and integration throughout the organization.
Effective: Spring 2010 Future: Spring 2010
Prerequisite:
a grade of "C" or better forHRIM 329
HRIM 415
International Cuisine (3) Cooking and eating practices of cultures around the world, including historical, religious, cultural, geographic, and political influences on each cuisine.
Effective: Spring 2007
Prerequisite:
A grade of "C" or better required forHRIM 201, NUTR 100, NUTR 119
HRIM 430
Advanced Food Production and Service Management (3) Simulation and application of technical, conceptual, interpersonal skills. Emphasis on group dynamics; improvement in managerial skills; management team functions.
Effective: Spring 2007
Prerequisite:
A grade of "C" or better required forHRIM 330
HRIM 435
Financial Management in Hospitality Operations (3) Fiscal techniques in the development, management, and control of hospitality establishments.
Effective: Spring 2007
Prerequisite:
A grade of "C" or better required forECON 002 orECON 014 andHRIM 336 . Prerequisite or concurrent:HRIM 350
HRIM 436
Hospitality Operational Management (3) Tactical management processes of hospitality operations, with an emphasis on integrating concepts from previous courses into daily managerial systems.
Effective: Spring 2004
Prerequisite:
HRIM 435, HRIM 442
HRIM 437
Hospitality Project Evaluation and Funding (3) Current techniques for project evaluation in the hospitality industry; trends in hospitality project funding.
Effective: Spring 2004
Prerequisite:
HRIM 435
HRIM 438
Cases in Financial Analysis (3) Financial analysis and decision making is examined through a series of hospitality-oriented cases.
Effective: Spring 2004
Prerequisite:
HRIM 435
HRIM 442
Hospitality Marketing (3) Marketing management in the hospitality industry, including analyzing the market through market research and developing a marketing plan.
Effective: Spring 2007
Prerequisite:
A grade of "C" or better required forHRIM 350, MKTG 221
HRIM 443
Sales Planning and Advertising for Hospitality Operations (3) Elements of sales management, advertising, promotion, and public relations as applied to hospitality organizations.
Effective: Spring 2004
Prerequisite:
HRIM 442 or 3 credits in marketing
HRIM 444
Caribbean Hospitality/Tourism Development (3) Evaluation of sustainable hospitality/tourism.
Effective: Spring 2004
HRIM 455
Convention Management (3) Management principles of hotel convention sales and service.
Effective: Spring 2004
Prerequisite:
HRIM 380, HRIM 442
HRIM 456
Casino Operations Management (3) Historical and current perspective of the gaming industry. Management principles of casino operations, including coordination with traditional hospitality services.
Effective: Spring 2004
HRIM 466
(US)
Human Resource Management in the Hospitality Industry (3) Recruitment, selection, training, performance appraisal, and compensation of hospitality human resources in today's culturally diverse work force.
Effective: Spring 2007
Prerequisite:
A grade of "C" or better required forHRIM 365
HRIM 467
Management of Hotel and Restaurant Employee Relations (3) Survey and analysis of managerial strategies for employee relations in hospitality operations.
Effective: Spring 2004 Ending: Summer 2010
Prerequisite:
HRIM 466
HRIM 467
Management of Hotel and Restaurant Employee Relations (3) Survey and analysis of managerial strategies for employee relations in hospitality operations.
Effective: Fall 2010 Future: Fall 2010
Prerequisite:
a grade of "C" or better forHRIM 466
HRIM 470
Hospitality Management Information Systems (3) Design, implementation, and analyses of information systems for strategic, tactical, and operational functions of hospitality management.
Effective: Spring 2007
Prerequisite:
A grade of "C" or better required forHRIM 350
HRIM 471
Evaluation of Hospitality Technology (3) This course provides students with an understanding of the variety of information technologies used in the hospitality industry.
Effective: Spring 2007
Prerequisite:
A grade of "C" or better required forHRIM 350, HRIM 470
HRIM 480
Advanced Hotel Management (3) Advanced hotel operations, internal control systems, and service philosophy. Integrates management, departmental operations, law, technology applications, marketing and managerial accounting.
Effective: Spring 2007
Prerequisite:
A grade of "C" or better required forHRIM 336, HRIM 380
HRIM 482
Hospitality Real Estate (3) The course focuses on commercial real estate concepts related to the hospitality industry.
Effective: Fall 2008 Ending: Summer 2010
Prerequisite:
HRIM 336, HRIM 380
HRIM 482
Hospitality Real Estate (3) The course focuses on commercial real estate concepts related to the hospitality industry.
Effective: Fall 2010 Future: Fall 2010
Prerequisite:
A grade of "C" or better required forHRIM 336, HRIM 380
HRIM 489
Seminar in Institutional Food Service Management (3) Contemporary issues in institutional food service management.
Effective: Spring 2004
Prerequisite:
HRIM 304
HRIM 490W
Strategic Hospitality Management (3) This capstone writing-intensive class integrates content from throughout the previous curriculum, focusing on strategic application to current industry issues.
Effective: Fall 2007 Ending: Summer 2010
Prerequisite:
HRIM 365, HRIM 435, HRIM 442
HRIM 490W
Strategic Hospitality Management (3) This capstone writing-intensive class integrates content from throughout the previous curriculum, focusing on strategic application to current industry issues.
Effective: Fall 2010 Future: Fall 2010
Prerequisite:
a grade of "C" or better forHRIM 365, HRIM 435, HRIM 442
HRIM 491
Operational Analysis of Institutional Food Service (3) The development and application of quantitative and qualitative techniques for evaluation of institutional food service.
Effective: Spring 2004
Prerequisite:
HRIM 330, HRIM 336, HRIM 337, HRIM 350
HRIM 492
Advanced Professional Seminar in Hotel, Restaurant and Institutional Management (1) Course prepares senior HR&IM students to assume leadership positions in the hospitality industry (Focus on careers, leadership, ethics, lifelong learning).
Effective: Spring 2004
Prerequisite:
1000 hours of work experience in the hotel restaurant and institutional management industry
Concurrent:
HRIM 430
HRIM 466
HRIM 490
HRIM 495
Internship (1-18) Supervised off-campus, nongroup instruction including field experiences, practica, or internships. Written and oral critique of activity required.
Effective: Spring 2004
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495A
Hotem Internships-PS Hospitality Services Internship (3) Students will participate in a supervised internship with Penn State hospitality Services.
Effective: Fall 2009 Ending: Fall 2009
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495A
Hotel Internship-PS Hospitality Services Internship (3) Students will participate in a supervised internship with Penn State Hospitality Services.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495A
Hotel Internships-PS Hospitality Services Internship (3) Students will participate in a supervised internship with Penn State Hospitality Services.
Effective: Fall 2010 Ending: Fall 2010 Future: Fall 2010
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495B
Executive Internship-NLI (3) Students will participate in a supervised internship with the Nittany Lion Inn.
Effective: Fall 2009 Ending: Fall 2009
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495B
Executive Internship-NLI (3) Students will participate in a supervised internship with the Nittany Lion Inn.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495B
Executive Internship-NLI (3) Supervised off-campus, nongroup instruction including field experiences, practica, or internships. Written and oral critique of activity required.
Effective: Fall 2010 Ending: Fall 2010 Future: Fall 2010
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495D
HRIM Teaching Assistant (1-6) Student performs as a teachin assistant for an HRIM course. Assists faculty member with class.
Effective: Fall 2009 Ending: Fall 2009
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495D
HRIM Teaching Assistant (1-6) Student performs as a teaching assistant for an HRIM course. Assists faculty member with class.
Effective: Summer 2010 Ending: Summer 2010 Future: Summer 2010
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495D
HRIM Teaching Assistant (1-6) Student performs as a teaching assistant for an HRIM course. Assists faculty member with class.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495D
HRIM Teaching Assistant (1-6) Student performs as a teaching assistant for an HRIM course. Assists faculty member with class.
Effective: Fall 2010 Ending: Fall 2010 Future: Fall 2010
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495E
External/Off Campus Internship (1-6) Students will participate in a supervised internship with an approved site participant. Internships are typically one semester in length.
Effective: Fall 2009 Ending: Fall 2009
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495E
External/Off Campus Internship (1-6) Students will participate in a supervised internship with an approved site participant. Internships are typically one semester in length.
Effective: Summer 2010 Ending: Summer 2010 Future: Summer 2010
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495E
External/Off Campus Internship (1-6) Students will participate in a supervised internship with an approved site participant. Internships are typically one semester in length.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495E
External/Off Campus Internship (1-6) Students will participate in supervised internship with an approved site participant. Internships are typically one semester in length.
Effective: Fall 2010 Ending: Fall 2010 Future: Fall 2010
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495F
Housing & Food Service Internship (3) Students will participate in a supervised internship with a facility within PSU Housing & Food Service.
Effective: Fall 2009 Ending: Fall 2009
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495F
Housing & Food Service Internship (3) Students will participate in a supervised internship with a facility within PSU Housing & Food Service.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495F
Housing and Food Service Internship (3) Students will participate in a supervised internship with a facility within PSU Housing and Food Service.
Effective: Fall 2010 Ending: Fall 2010 Future: Fall 2010
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495G
Supervisory Internship (6) Students will participate in a supervised internship with an approved site location.
Effective: Fall 2009 Ending: Fall 2009
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495G
Supervisory Internship (6) Students will participate in a supervised internship with an approved site location.
Effective: Fall 2010 Ending: Fall 2010 Future: Fall 2010
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 496
Independent Studies (1-18) Creative projects, including research and design, which are supervised on an individual basis and which fall outside the scope of formal courses.
Effective: Spring 2004
HRIM 497
Special Topics (1-9) Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
Effective: Spring 2004
HRIM 497A
Meeting & Events I (3) Students will learn concepts and applications to Event & Meeting Planning.
Effective: Fall 2009 Ending: Fall 2009
HRIM 497A
Advanced Meeting Planning (3) Students will learn advanced concepts and applications to Event and Meeting Planning.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
HRIM 497A
Meeting & Events I (3) Students will learn concepts and applications to Event & Meeting Planning.
Effective: Fall 2010 Ending: Fall 2010 Future: Fall 2010
HRIM 497B
Special Topics in Hotel Management (3) Students, through research and on-line activities, will discuss special or current interest in the hotel industry.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
HRIM 497C
Revenue Management (3) Students will learn concepts and applications relating to revenue management within the Hospitality industry.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
HRIM 497D
Casino Marketing (3) Students will learn marketing techniques for casinos which take into account the external environment, individual consumer choices, and ethical considerations.
Effective: Fall 2009 Ending: Fall 2009
HRIM 497D
Casino Controls (3) Casino controls are studied along with the issuance of comps and credit.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
HRIM 497D
Casino Marketing (3) Students will learn marketing techniques for casinos which take into account the external environment, individual consumer choices, and ethical considerations.
Effective: Fall 2010 Ending: Fall 2010 Future: Fall 2010
HRIM 497E
Business Ethics and Corporate Social Responsibility (3) Examines the role of ethics and corporate social responsibility in hospitality including the concepts of management, sustainability, and leadership.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
HRIM 497F
Entrepreneurship in the Hospitality Industry (3) This course will explore the characteristics of the successful entrepreneur and the process of starting a new business venture.
Effective: Fall 2009 Ending: Fall 2009
HRIM 497F
Managing Human Capital in Hospitality Organizations (3) Adopting a strategic perspective, the course discusses developing and managing human capital in complex hospitality organizations.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
HRIM 497F
Entrepreneurship in the Hospitality Industry (3) This course will explore the characteristics of the successful entrepreneur and the process of starting a new business venture.
Effective: Fall 2010 Ending: Fall 2010 Future: Fall 2010
HRIM 497G
Casino Operations and Societal Impact of Gaming (3) Students will learn the organization structure, the organization culture, and the ethical responsibility toward disordered gambling and other social impacts.
Effective: Fall 2009 Ending: Fall 2009
HRIM 497G
Gaming Operations Management (3) Casino games' rules and protection are explored.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
HRIM 497G
Casino Operations and Societal Impact of Gaming (3) Students learn organization structure, organization culture, and ethical responsibility toward disordered gambling and other lifestyle issues of modern casinos.
Effective: Fall 2010 Ending: Fall 2010 Future: Fall 2010
HRIM 497H
Contemporary Research Issues (3) Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
Effective: Fall 2009 Ending: Fall 2009
HRIM 497H
Contemporary Research Issues (3) Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
Effective: Fall 2010 Ending: Fall 2010 Future: Fall 2010
HRIM 497I
Special Topics in Restaurant Management (3) Students learn about special or current issues in the restaurant and foodservice industry through library research, on-line activities, class presentations.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
HRIM 497K
New Product Development (3) Students participate in the testing and development of new products from participating industry companies.
Effective: Fall 2009 Ending: Fall 2009
HRIM 497K
New Product Development (3) Students participate in the testing and development of new products from participating industry companies.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
HRIM 497K
New Product Development (3) Students participate in the testing and development of new products from participating industry companies.
Effective: Fall 2010 Ending: Fall 2010 Future: Fall 2010
HRIM 498
Special Topics (1-9) Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
Effective: Spring 2008
HRIM 498A
International Hospitality Management (3) Focuses on tourism related infrastructure in ancient and modern Greco-Roman times. Includes required trip to Greece or Italy during spring break.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
HRIM 498G
French Cuisine and Culture (3) Program will include intensive classes on language and culture, products, cuisine, wine, and also design and atmosphere.
Effective: Summer 2010 Ending: Summer 2010 Future: Summer 2010
HRIM 499
(IL)
Foreign Studies (1-12) Courses offered in foreign countries by individual of group instruction.
Effective: Fall 2007
Last Import from UCM: November 21, 2009 3:00 AM