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 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: Spring 2010
HRIM 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: Summer 2012
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 ; orMGMT 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 Ending: Fall 2013
Prerequisite:
prerequisite or concurrentHRIM 201, CMPSC 203
HRIM 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: Spring 2014 Future: Spring 2014
Prerequisite:
Prerequisite or concurrent:HRIM 201
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 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: 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: 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 318
Club Management and Operations (2) Principles and practices of club organizations and management.
Effective: 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: 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 menu planning, recipes, cost control, and service.
Effective: Fall 2011
Prerequisite:
Prerequisite or concurrent:HRIM 228
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: Fall 2011
Prerequisite:
A grade of "C" or better required forHRIM 228 andHRIM 329 ; and a grade of "C" or better inNUTR 119 orNUTR 120
HRIM 335
Hospitality Financial Accounting (3) Basic accounting concepts and practices applicable to hospitality organizations.
Effective: Fall 2010
Prerequisite:
A grade of "C" or better required forMATH 021 . Prerequisite or concurrent:HRIM 201
HRIM 336
Hospitality Managerial Accounting (3) Collection, processing, and interpretation of accounting data for managerial planning, control, and evaluation in hospitality organizations.
Effective: Fall 2010
Prerequisite:
a grade of "C" or better inHRIM 335 orACCT 211 and a grade of "C" or better inCMPSC 203
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: 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 Ending: Fall 2013
Prerequisite:
A grade of "C" or better required forHRIM 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 2014 Future: Spring 2014
Prerequisite:
A grade of "C" or better inHRIM 201, HRIM 271
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 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: Summer 2010
Prerequisite:
Prerequisite or concurrent:HRIM 201
HRIM 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: Summer 2010
Prerequisite:
"C" or better inHRIM 201, HRIM 335 andHRIM 386
Concurrent:
HRIM 388
HRIM 388
Gaming Operations Management (3) Students will learn casino mathematics, game protection, floor layout methods, departmental organizational structure, and performance analysis.
Effective: Summer 2010
Prerequisite:
"C" or better inSTAT 200, HRIM 201 andHRIM 386
Concurrent:
HRIM 387
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
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 2014 Ending: Spring 2014 Future: Spring 2014
HRIM 397C
Hyatt Career Seminar (1) Topics include resume prep, interview skills, mock interviews, Myers- Briggs assessment, etiquette sessions, and networking tips.
Effective: Spring 2014 Ending: Spring 2014 Future: Spring 2014
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 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
Last Import from UCM: May 18, 2013 3:00 AM