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 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
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 2011
Prerequisite:
A grade of "C" or better required forECON 102 orECON 014 andHRIM 336 . Prerequisite or concurrent:HRIM 350
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: Fall 2010
Prerequisite:
A grade of "C" or better required forHRIM 201, 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: Fall 2010
Prerequisite:
a grade of "C" or better forHRIM 442
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: Fall 2010
Prerequisite:
A grade of "C" or better required forHRIM 201, HRIM 365
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
Prerequisite:
a grade of "C" or better forHRIM 466
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 2012 Ending: Fall 2013
Prerequisite:
A grade of "C" or better required forHRIM 350
HRIM 471
New Trends and System Selection in Hospitality Information Technology (3) This course introduces the student to new information technology in the hospitality industry and to the system selection process.
Effective: Spring 2014 Future: Spring 2014
Prerequisite:
A grade of "C" or better required forHRIM 271
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 2010
Prerequisite:
A grade of "C" or better required forHRIM 336, HRIM 380
HRIM 483
Revenue Management (3) Students learn how to effectively implement revenue management strategies and techniques in the hospitality industry.
Effective: Spring 2011
Prerequisite:
a grade of C or better inHRIM 350
HRIM 484
Hospitaility Entrepreneurship (3) The course focuses on successfully launching new business ventures in the hospitality industry.
Effective: Summer 2013
Prerequisite:
a grade of "C" or better inHRIM 336, MKTG 221
HRIM 486
Casino Marketing (3) Students will learn marketing techniques for casinos which take into account the external environment, individual consumer choices, and ethical considerations.
Effective: Summer 2010
Prerequisite:
"C" or better inMKTG 221, HRIM 387, HRIM 388 andHRIM 495
Concurrent:
HRIM 487
HRIM 487
Casino Operations and Societal Impact of Gaming (3) Students will learn the structure, culture, and ethical responsibility toward disordered gambling and other lifestyle issues of modern casinos.
Effective: Summer 2010
Prerequisite:
"C" or better inHRIM 387, HRIM 388 andHRIM 495
Concurrent:
HRIM 486
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
Prerequisite:
a grade of "C" or better forHRIM 365, HRIM 435, HRIM 442
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
Hotel Internships-PS Hospitality Services Internship (3) Students will participate in a supervised internship with Penn State Hospitality Services.
Effective: Fall 2013 Ending: Fall 2013 Future: Fall 2013
Prerequisite:
prior approval of proposed assignment by instructor
HRIM 495B
Executive Internships-NLI (3) Students will participate in a supervised internship with the Nittany Lion Inn.
Effective: Fall 2013 Ending: Fall 2013 Future: Fall 2013
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 2013 Ending: Summer 2013
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 2013 Ending: Fall 2013 Future: Fall 2013
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 2013 Ending: Summer 2013
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 2013 Ending: Fall 2013 Future: Fall 2013
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 2013 Ending: Fall 2013 Future: Fall 2013
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 2013 Ending: Fall 2013 Future: Fall 2013
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
Advanced Meeting Planning (3) Students will apply advanced concepts and applications to Event & Meeting Planning and implement an event plan.
Effective: Fall 2013 Ending: Fall 2013 Future: Fall 2013
Prerequisite:
Meeting and Events I
HRIM 497A
Meeting & Events I (3) Students will learn concepts and applications to Event & Meeting Planning.
Effective: Spring 2014 Ending: Spring 2014 Future: Spring 2014
HRIM 497C
Managing Continuing Care Retirement Communities (3) Managing continuing care retirement communities.
Effective: Spring 2014 Ending: Spring 2014 Future: Spring 2014
HRIM 497E
Corporate Social Responsibility (3) Examines the role of ethics and corporate social responsibility in the hospitality industry.
Effective: Fall 2013 Ending: Fall 2013 Future: Fall 2013
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 2013 Ending: Fall 2013 Future: Fall 2013
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 2014 Ending: Spring 2014 Future: Spring 2014
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 (2-3) International hospitality management, organization, practices and structures, cultural influences, and managing an international environment.
Effective: Spring 2014 Ending: Spring 2014 Future: Spring 2014
HRIM 498F
International Food Service Management and Cuisine (3) This course is designed to cover major European cuisines and oenology in a European setting.
Effective: Summer 2013 Ending: Summer 2013
HRIM 498G
French Cuisine and Culture (3) Program will including intensive classes on language and culture, products, cuisine, wine, and also design and atmosphere.
Effective: Summer 2013 Ending: Summer 2013
HRIM 498I
International Hospitality Management (3) This course is designed to expose students to international hospitality management, organization, practices, and structures in a European setting.
Effective: Summer 2013 Ending: Summer 2013
HRIM 499
(IL)
Foreign Studies (1-12) Courses offered in foreign countries by individual of group instruction.
Effective: Fall 2007
HRIM 503
Research Methods in Hotel, Restaurant, and Institutional Management (3) An introduction to the process of research; problem-solving approaches; the research proposal and the development of the research question.
Effective: Fall 2003
Prerequisite:
STAT 451
HRIM 511
Services Marketing for the Hospitality Industry (3) Hospitality services marketing.
Effective: Spring 2003
HRIM 585
Seminar in Hotel, Restaurant, and Institutional Management (1-9) This course is a doctoral seminar in HR&IM that addresses the conceptual foundations of the HR&IM knowledge base.
Effective: Fall 2003
HRIM 586
Research Methods and Evaluation in Hotel, Restaurant, and Institutional Management (1-9) This course is a doctoral seminar in HR&IM that addresses various research methodologies and evaluation procedures that are applicable to HR&IM.
Effective: Fall 2003
HRIM 590
Colloquium (1-3) Continuing seminars which consist of a series of individual lectures by faculty, students, or outside speakers.
Effective: Fall 2003
HRIM 594
Research Topics (1-18) Supervised student activities on research projects identified on an individual or small group basis.
Effective: Fall 2003
HRIM 595
Internship (1-18) Supervised off-campus, nongroup instruction, including field experiences, practicums, or internships. Written and oral critique of activity required.
Effective: Fall 2003
HRIM 596
Individual Studies (1-9) Creative projects, including nonthesis research, which are supervised on an individual basis and which fall outside the scope of formal courses.
Effective: Fall 2003
HRIM 597
Special Topics (1-9) Formal courses given on a topical or special interest subject which may be offered infrequently.
Effective: Fall 2003
HRIM 597A
Ph.D. Seminar on Hospitality Strategic Management (3) The objective of this doctoral seminar is to explore the conceptual and applied dimensions of strategic management in the context of hospitality operations.
Effective: Fall 2013 Ending: Fall 2013 Future: Fall 2013
HRIM 597A
Ph.D. Seminar on Interdisciplinary Research in Hospitality Inquiry (3) The objective of this doctoral seminar is to explore conceptual and applied dimensions of interdisciplinary research in hospitality inquiry.
Effective: Spring 2014 Ending: Spring 2014 Future: Spring 2014
HRIM 599
Foreign Studies (1-2 per semester/maximum of 4) Courses offered in foreign countries by individual or group instruction.
Effective: Fall 2007
HRIM 600
Thesis Research (1-15) No description.
Effective: Fall 2004
HRIM 601
Ph.D. Dissertation Full-Time (0) No description.
Effective: Fall 2004
HRIM 602
Supervised Experience in College Teaching (1-3 per semester, maximum of 6) No description.
Effective: Fall 2004
HRIM 610
Thesis Research Off Campus (1-15) No description.
Effective: Fall 2004
HRIM 611
Ph.D. Dissertation Part-Time (0) No description.
Effective: Fall 2004
Last Import from UCM: May 18, 2013 3:00 AM