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University Bulletin

Undergraduate Degree Programs

Hospitality Mgmt (HM)

HM 099 (IL) Foreign Studies (1-12) Courses offered in foreign countries by individual of group instruction.
Effective: Fall 2014
 

HM 199 (IL) Foreign Studies (1-12) Courses offered in foreign countries by individual of group instruction.
Effective: Fall 2014
 

HM 201 Introduction to Management in the Hospitality Industry (3) Introduction to the hospitality industry and hospitality management.
Effective: Fall 2014
  Concurrent: HM 202

HM 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: Fall 2014
 

HM 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 HM major in any option.
Effective: Fall 2014
 

HM 228 Hospitality Food Safety (1) Application of HACCP, U.S. Food Code, biosecurity and other federal regulations to hospitality foodservice operations. Students attain certification in foodservice sanitation.
Effective: Fall 2014
 

HM 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 2014
 

HM 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 HM major in any option.
Effective: Fall 2014
Prerequisite: HM 201  

HM 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 HM major in any option.
Effective: Spring 2014
Prerequisite: HM 250, HM 260 ; orMGMT 341  

HM 271 Introduction to Hospitality Technology (3) Introduction to technologies used in the hospitality industry including networks, security, e-commerce, social media, spreadsheets, databases and property management systems.
Effective: Fall 2014
Prerequisite: Prerequisite or concurrent:HM 201  

HM 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: Fall 2014
 

HM 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: Fall 2014
 

HM 299 (IL) Foreign Studies (1-12) Courses offered in foreign countries by individual of group instruction.
Effective: Fall 2014
 

HM 304 Institutional Food Service Management (3) Institutional food service management systems in the hospitality field.
Effective: Fall 2014
Prerequisite: a grade of "C" or better required forHM 201  

HM 305 Restaurant Management (3) Restaurant food service management systems in the hospitality field; analysis including cost control and quality control techniques.
Effective: Fall 2014
Prerequisite: or concurrent:HM 201  

HM 306 Hospitality in Senior Living (3) Introduction to senior living and continuing care retirement communities and related hospitality management career opportunities.
Effective: Summer 2014
Prerequisite: HM 201  

HM 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: Fall 2014
Prerequisite: Students must be 21 years of age or older to register for this course.  

HM 318 Club Management and Operations (2) Principles and practices of club organizations and management.
Effective: Fall 2014
Prerequisite: a grade of "C" or better required forHM 201  

HM 319 Hospitality Facilities Management (3) Fundamental principles of facilities planning, facilities management, and maintenance for all segments of the hospitality industry.
Effective: Fall 2014
Prerequisite: a grade of "C" or better required forHM 201  

HM 329 Introduction to Food Production and Service (3) Principles of quality food production and service stressing the integration of menu planning, recipes, cost control, and service.
Effective: Fall 2014
Prerequisite: Prerequisite or concurrent:HM 228  

HM 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: Fall 2014
Prerequisite: A grade of "C" or better required forHM 228 andHM 329 ; and a grade of "C" or better inNUTR 119 orNUTR 120  

HM 335 Hospitality Financial Accounting (3) Basic accounting concepts and practices applicable to hospitality organizations.
Effective: Fall 2014
Prerequisite: A grade of "C" or better required forMATH 021 . Prerequisite or concurrent:HM 201  

HM 336 Hospitality Managerial Accounting (3) Collection, processing, and interpretation of accounting data for managerial planning, control, and evaluation in hospitality organizations.
Effective: Fall 2014
Prerequisite: a grade of "C" or better inHM 335 orACCT 211 and a grade of "C" or better inHM 271  

HM 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: Fall 2014 Ending: Fall 2014
Prerequisite: A grade of "C" or better required forHM 271, STAT 200  

HM 350 (GQ) 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 2015 Future: Spring 2015
Prerequisite: A grade of "C" or better required forHM 271, STAT 200  

HM 355 Legal Aspects of the Hospitality Industry (3) Specialized applications of law to the hospitality industry.
Effective: Fall 2014
Prerequisite: or concurrent:HM 201  

HM 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 2014
Prerequisite: HM 201   Concurrent: HM 201

HM 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: Fall 2014
Prerequisite: A grade of "C" or better inHM 201, HM 271  

HM 384 Introduction to Meeting and Event Planning (3) This course provides an overview of the meeting, event, and conference sector of the hospitality industry.
Effective: Summer 2014
Prerequisite: Prerequisite or concurrent:HM 201  

HM 385 Management Principles in Dietetic Services (3) Application and integration of management principles and leadership skills in dietetic services.
Effective: Fall 2014
Prerequisite: HM 330, NUTR 380  

HM 386 Introduction to the Gaming and Casino Industry (3) Students will learn about those traits of the casino industry which distinguish it from other segments of the hospitality industry.
Effective: Fall 2014
Prerequisite: Prerequisite or concurrent:HM 201  

HM 387 Casino Controls (3) This course is an overview of controls used in casinos including an exploration of complimentary goods (comps) and services and credit.
Effective: Fall 2014
Prerequisite: "C" or better inHM 201, HM 335 andHM 386   Concurrent: HM 388

HM 388 Gaming Operations Management (3) Students will learn casino mathematics, game protection, floor layout methods, departmental organizational structure, and performance analysis.
Effective: Fall 2014
Prerequisite: "C" or better inSTAT 200, HM 201 andHM 386   Concurrent: HM 387

HM 395W Practicum Analysis (3) Written analysis comparing and contrasting conceptual issues in the hospitality industry.
Effective: Fall 2014
Prerequisite: HM 201 1000 hours of adviser-approved professional hospitality experience  

HM 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: Fall 2014
 

HM 399 (IL) Foreign Studies (1-12) Courses offered in foreign countries by individual of group instruction.
Effective: Fall 2014
 

HM 411 Beverage Management and Wine Selection (3) Management issues in beverage service and products. Students taste wines, brews, and distilled spirits.
Effective: Spring 2015 Future: Spring 2015
Prerequisite: students must be at least 21 years old  

HM 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: Fall 2014
Prerequisite: a grade of "C" or better inHM 329  

HM 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: Fall 2014
Prerequisite: A grade of "C" or better required forHM 201, NUTR 100, NUTR 119  

HM 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: Fall 2014
Prerequisite: A grade of "C" or better required forHM 330  

HM 432 Contemporary Issues in Restaurant Management (3) A focus on special topics and current events in the restaurant industry.
Effective: Summer 2014
Prerequisite: a grade of "C" or better inHM 201, HM 228 andHM 329  

HM 435 Financial Management in Hospitality Operations (3) Fiscal techniques in the development, management, and control of hospitality establishments.
Effective: Fall 2014
Prerequisite: A grade of "C" or better required inECON 102 orECON 014 andHM 336 . Prerequisite or concurrent:HM 350  

HM 437 Hospitality Project Evaluation and Funding (3) Current techniques for project evaluation in the hospitality industry; trends in hospitality project funding.
Effective: Fall 2014
Prerequisite: HM 435  

HM 438 Cases in Financial Analysis (3) Financial analysis and decision making is examined through a series of hospitality-oriented cases.
Effective: Fall 2014
Prerequisite: HM 435  

HM 442 Hospitality Marketing (3) Marketing management in the hospitality industry, including analyzing the market through market research and developing a marketing plan.
Effective: Fall 2014
Prerequisite: A grade of "C" or better required inHM 201, MKTG 221  

HM 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 2014
Prerequisite: a grade of "C" or better forHM 442  

HM 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 2014
Prerequisite: A grade of "C" or better required inHM 201, HM 365  

HM 467 Management of Hotel and Restaurant Employee Relations (3) Survey and analysis of managerial strategies for employee relations in hospitality operations.
Effective: Fall 2014
Prerequisite: a grade of "C" or better inHM 466  

HM 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: Summer 2015 Future: Summer 2015
Prerequisite: A grade of "C" or better required forHM 271  

HM 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: Fall 2014
Prerequisite: A grade of "C" or better required inHM 336, HM 380  

HM 482 Hospitality Real Estate (3) The course focuses on commercial real estate concepts related to the hospitality industry.
Effective: Fall 2014
Prerequisite: A grade of "C" or better required inHM 336, HM 380  

HM 483 Revenue Management (3) Students learn how to effectively implement revenue management strategies and techniques in the hospitality industry.
Effective: Fall 2014
Prerequisite: a grade of C or better inHM 350  

HM 484 Hospitaility Entrepreneurship (3) The course focuses on successfully launching new business ventures in the hospitality industry.
Effective: Spring 2015 Future: Spring 2015
Prerequisite: a grade of "C" or better inHM 336, MKTG 221  

HM 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: Fall 2014
Prerequisite: "C" or better inMKTG 221, HM 387, HM 388 andHM 495   Concurrent: HM 487

HM 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: Fall 2014
Prerequisite: "C" or better inHM 387, HM 388 andHM 495   Concurrent: HM 486

HM 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 2014
Prerequisite: a grade of "C" or better forHM 365, HM 435, HM 442  

HM 492 Advanced Professional Seminar in Hospitality Management (1) Course prepares senior HM students to assume leadership positions in the hospitality industry (Focus on careers, leadership, ethics, lifelong learning).
Effective: Fall 2014
Prerequisite: 1000 hours of work experience in the hotel restaurant and institutional management industry   Concurrent: HM 430 HM 466 HM 490W

HM 495 Internship (1-18) Supervised off-campus, nongroup instruction including field experiences, practica, or internships. Written and oral critique of activity required.
Effective: Fall 2014
Prerequisite: prior approval of proposed assignment by instructor  

HM 495A Hotel Internships-PS Hospitality Services Internship (3) Students will participate in a supervised internship with Penn State Hospitality Services.
Effective: Fall 2014 Ending: Fall 2014
Prerequisite: prior approval of proposed assignment by instructor  

HM 495A Penn State Hospitality Services Hotel Internship (3) Supervised internship with Penn State Hospitality Services and weekly class meetings.
Effective: Spring 2015 Future: Spring 2015
Prerequisite: Employment offer from Penn State Hospitality Services approval of internship assignment by program and a minimim overall grade point average of 2.50.  

HM 495B Executive Internship-NLI (3) Students will participate in a suerpvised internship with the Nittany Lion Inn.
Effective: Fall 2014 Ending: Fall 2014
Prerequisite: prior approval of proposed assignment by instructor  

HM 495B Penn State Hospitality Services Executive Internship (3) A project-oriented internship with Penn State Hospitality Services either at The Nittany Lion Inn or The Penn Stater Conference Hotel.
Effective: Spring 2015 Future: Spring 2015
Prerequisite: Selection by Penn State Hospitality Services department head approval of internship assignment by instructor minimum overall grade point average of 2.50 andHM 495A  

HM 495C Housing and Food Service Internship (3) Students will participate in a supervised internship with a facility within PSU housing and food service.
Effective: Fall 2014 Ending: Fall 2014
Prerequisite: prior approval of proposed assignment by instructor  

HM 495C Penn State Housing & Food Service Internship (3) Supervised internship with Penn State Housing and Food Services and weekly class meetings.
Effective: Spring 2015 Future: Spring 2015
Prerequisite: Employment offer from Penn State Housing and Food Services approval of internship assignment by instructor and a minimum overall grade point average of 2.50.  

HM 495D External Off Campus Internship (1-6) Student will participate in a supervised internship with an approved site participant. Internships are typically one semester in length.
Effective: Fall 2014 Ending: Fall 2014
Prerequisite: prior approval of proposed assignment by instructor  

HM 495D External/Off Campus Internship (3) A supervised off-campus internship with an approved site participant, typically spanning one semester or a summer in length.
Effective: Spring 2015 Future: Spring 2015
Prerequisite: approval of proposed work assignment by instructor and a minimum overall grade point average of 2.50  

HM 495E External Off Campus Internship (1-6) Student will participate in a supervised internship with an approved site participant. Internships are typically one semester in length.
Effective: Fall 2014 Ending: Fall 2014
Prerequisite: prior approval of proposed assignment by instructor  

HM 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 2014 Ending: Fall 2014
Prerequisite: prior approval of proposed assignment by instructor  

HM 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: Fall 2014
 

HM 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: Fall 2014
 

HM 497B Advanced Meeting Planning (3) Students will apply advanced concepts and applications to event and meeting planning and implement an event plan.
Effective: Fall 2014 Ending: Fall 2014
Prerequisite: meeting and events I  

HM 497E Corporate Social Responsibility (3) Examines the role of ethics and corporate social responsibility in the hospitality industry.
Effective: Fall 2014 Ending: Fall 2014
 

HM 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: Fall 2014
 

HM 499 (IL) Foreign Studies (1-12) Courses offered in foreign countries by individual of group instruction.
Effective: Fall 2014
 

Last Import from UCM: August 23, 2014 3:00 AM