Hotel, Restaurant and Institutional Management (HRIM) Student Handbook

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Hotel, Restaurant and Institutional Management (HRIM) Student Handbook Powered By Docstoc
					          2008/09
Undergraduate Student Handbook




                    Mateer Building
      Home of the School of Hospitality Management




        www.hhdev.psu.edu/shm
      Hotel, Restaurant, and Institutional Management
                (HRIM) Student Handbook

                                                   Table of Contents
                                                                                                                                         Page
Section A — Introduction to the HRIM Program ......................................................................1
   Welcome ....................................................................................................................................2
   HRIM Faculty/Staff Directory ...................................................................................................3
   Faculty Biographies ...................................................................................................................4
   HRIM Staff ..............................................................................................................................11

Section B — Curriculum .............................................................................................................12
   Explanation of the HRIM Program ..........................................................................................13
   IST/HRRM Minor ....................................................................................................................14
   Flow Chart ...............................................................................................................................15
   HRIM Course Descriptions......................................................................................................16
   Degree Requirements ...............................................................................................................23
   Plan of Study ...........................................................................................................................25
   Areas of Specialization ............................................................................................................27
   International Programs .............................................................................................................28
       Chinese University of Hong Kong ....................................................................................28
       Hospitality Studies in Europe ...........................................................................................28
       Summer in San Juan, Puerto Rico .....................................................................................28
       Culinary Program in Lyon, France ....................................................................................29
       Spring Break in Italy/Spain/Greece ...................................................................................29
       Study Abroad Programs .....................................................................................................27

Section C — Work Experience Requirement and Placement Information ...........................30
   Work Experience Requirement ................................................................................................31
   Hospitality Work Experience Verification Form .....................................................................32
   Internship Information .............................................................................................................33
   Corporate Recruiting and Placement Guidelines .....................................................................35
   Corporate Recruiters ................................................................................................................36

Section D — HRIM Student Services.........................................................................................37
   HRIM Student Organizations ..................................................................................................38
   Scholarship Information...........................................................................................................40

Section E — Advising Information ............................................................................................41
Advising Information ...............................................................................................................42
Individuals From Whom to Obtain Additional Information ...................................................43
   SECTION A


Introduction to the
 HRIM Program




         1
              Welcome to the Penn State School of Hospitality Management!
We are delighted that you have decided to join us, and pleased that we will have the opportunity to share our
enthusiasm about the hospitality industry with you.

We are the best place to go if the hospitality industry is where you would like to be, and we thank you for making us
your school of choice: the Penn State School of Hospitality Management has been around since 1937, making it one
of the oldest, and largest, programs in the country, with 800 enrolled undergraduate students. Ranked among the top
five programs in the country since its inception, we have more than almost 8,000 alumni in all fifty states and in
many countries around the world who are proud to call Penn State and this program their alma mater. All of them
are ready to help you in any way they can.

As you go through our program in the next couple of years, you will find that the industry that we care so much
about is filled with many opportunities. Based on the technical insights you acquire in our program, the analytical
and life skills you learn from our faculty, your participation in our student organizations, your involvement with our
many alumni and industry contacts, and your own initiative, we can truly say that the sky is the limit! We will ask
you to live up to our academic and professional standards, and in return we will strive to live up to yours. Take
advantage of everything our program has to offer- this is the time in your life to do so! Join a club, study abroad,
attend an industry function, go on field trips, or work as a volunteer. There are so many opportunities!

We have an outstanding faculty and staff who are eager to help you along the way, and ready to cater to your
personal needs. Specifically, Ms. Rosemarie Hibbler, Coordinator for Career Placement and Advising, (Room 213)
and Mr. Jeff Heim, Internship Coordinator, (Room 230) can help you with internships, part-time jobs and with
finding full-time employment. Mr. David Rachau (Room 212), our Academic Advisor, is happy to talk to you about
your academic options. Dr. Karthik Namasivayam (Room 216) has information about international programs, and
Mr. Paul Howard (Room 201) can help you with industry contacts.

There are many hospitality specific scholarships that you qualify for when you have the right mix of academic
effort, industry experience and personal interest (for information see Dr. Vivienne Wildes, Room 220). Please see
your assigned academic adviser right away. This is the person who is your "anchor" while you are here. He or she
will know the final answer to your questions, or get the answer for you.

If there is anything we can do for you personally, please feel free to come and see us. Just ask! We would like to
hear from you and talk to you about your plans for the future. Welcome to Penn State, welcome to the School of
Hospitality Management, and welcome to the hospitality industry!

Sincerely,




Hubert B. Van Hoof, Ph.D.                                      Albert “Bart” Bartlett, Ph.D.
Director and Professor                                         Associate Director and Associate Professor




                                                          2
           SCHOOL OF HOSPITALITY MANAGEMENT
                        Directory
                      Office   Office Address    Email                       Title
Name                  Phone
Andrew, William     863-0272   219 Mateer        WPA@PSU.EDU        Associate Professor
Bardi, James        610-396-   142 Franco        JXB21@PSU.EDU      Assistant Professor
                    6123       Bldg. Berks                          (Berks Campus)
Bartlett, Bart      863-7443   201F Mateer       BARTB@PSU.EDU      Associate Director, School of Hospitality Mgmt.
Boggie, Jeffrey     863-3370   234 Mateer        QZX1@PSU.EDU       Chef, Instructor in Hospitality Management
Bordi, Peter        863-3579   124 Keller        PLBJR@PSU.EDU      Associate Professor
                                                                    Director of the Center for Food Innovation
Condo, Brenda       867-2170   201 Mateer        BLC20@PSU.EDU      Undergraduate Program Specialist
Conklin, Martha     863-4847   222 Mateer        MTC11@PSU.EDU      Associate Professor
                    865-7756   507A Keller
Cranage, David      863-0296   218 Mateer        DAC2@PSU.EDU       Associate Professor
Driver, Dawn        863-0840   201D Mateer       DAD15@PSU.EDU      Assistant to the Director;
                                                                    Administration Supervisor
Durham, Steve       867-2903   222 Mateer        STD10@PSU.EDU      Instructor of Gaming & Casino Management
Gallo, Amanda       863-7029   224 Mateer        AMZ108@PSU.EDU     Editorial Assistant
Egan, Beth          863-7539   214 Mateer        BETHEGAN@PSU.EDU   Director, On Line Programs
                                                                    Dietetics and World Campus
Front Desk          865-1853   201 Mateer                           Receptionist
Haynes, Catherine   863-5115   150 Penn Stater   COH5000@PSU.EDU    NSMH Advisor
Heim, Jeff          865-7990   230 Mateer        JVH4@PSU.EDU       Instructor
                                                                    Internship Coordinator
Hibbler,            863-1448   213 Mateer        RQH7@PSU.EDU       Coordinator for Career Placement and Advising
Rosemarie
Holler, Lanora      865-8426   201G Mateer       KLH3@PSU.EDU       Graduate Program Specialist
                                                                    Computer Deputy/Web
Howard, Paul        865-6728   201A Mateer       PAH101@PSU.EDU     Instructor
Jackson, Ruth Ann   863-5437   506D Keller       RAL10@PSU.EDU      Director of Hospitality Leadership Institute
Johnson, Angelita   865-1854   201B Mateer       AKB13@PSU.EDU      Special Events Coordinator
Kelley, Paul        863-8982   121 Mateer        PJK20@PSU.EDU      Instructor
King, Scott         865-7441   104A Mateer       SDK1@PSU.EDU       General Manager, Café Laura
Lambert, Carolyn    863-0022   229 Mateer        CUL@PSU.EDU        Associate Professor
Little, Carol       863-6665   201H Mateer       CJL2@PSU.EDU       Budget/Finance Assistant
Mattila, Anna       863-5757   224 Mateer        ASM6@PSU.EDU       Associate Professor
                                                                    Professor-in-Charge of Graduate Program
Mount, Daniel       863-2675   227 Mateer        DMOUNT@PSU.EDU     Associate Professor
Musco, Steve        863-8981   211 Mateer        SAM363@PSU.EDU     Instructor
Namasivayam,        863-9774   216 Mateer        KUN1@PSU.EDU       Associate Professor
Karthik                                                             Professor-in-Charge International Programs
Noone, Breffni      865-7128   215 Mateer        BMN2@PSU.EDU       Assistant Professor
Nyheim, Peter       865-9012   226 Mateer        PDN1@PSU.EDU       Instructor
O’Donnell, John     863-8025   228 Mateer        JMO13@PSU.EDU      Assistant Professor
O’Neill, John       863-8984   233 Mateer        JWO3@PSU.EDU       Associate Professor
Rachau, David       865-7033   212 Mateer        DQR5@PSU.EDU       Pre-Major Academic Advisor
Reese, Jadine       863-2676   217A Mateer       JER7@PSU.EDU       Advisor & Staff Assistant On-Line Programs
Regopoulos, Peter   867-2298   221 Mateer        PCR11@PSU.EDU      Instructor
Ruth, George        863-0566   234 Mateer        GBR10@PSU.EDU      Instructor
Scamacca , Lesley   867-0196   225 Mateer        LGH101@PSU.EDU     Instructor
Sharma, Amit        865-0126   223 Mateer        AUS22@PSU.EDU      Assistant Professor
Upneja, Arun        863-7442   217 Mateer        AUPNEJA@PSU.EDU    Associate Professor
Van Hoof, Bert      863-0009   201E Mateer       HBV1@PSU.EDU       Director, School of Hospitality Mgmt.
Verbeeten, Marja    865-6673   232 Mateer        MJV13@PSU.EDU      Assistant Professor
                                                                    Director, Women’s Leadership Initiative (CHHD)
Wildes, Vivienne    863-0248   220 Mateer        VWILDES@PSU.EDU    Assistant Professor
Yersin, Peter       863-8993   231 Mateer        PMYERSIN@PSU.EDU   Instructor

                                                         3
School of Hospitality Management
          Faculty Biographies

  William P. Andrew, Associate Professor. Ph.D. in Finance, The Pennsylvania
  State University. M.S. in Hotel Administration, Cornell University. B.A. in
  American Studies, University of Michigan. Teaches financial management
  courses. Also teaches an international hospitality management course in Bluche,
  Switzerland. Research interests focus on corporate hospitality finance and
  related management science techniques.




  James A. Bardi, Assistant Professor. (Berks campus) Ed.D., Widener
  University. M.Ed., The Pennsylvania State University. B.S., The Pennsylvania
  State University. Certified Hotel Administrator and Hospitality Educator.
  Teaches courses in management in the hospitality industry, quantity food
  production analysis, hospitality administration, and hotel management.




  A.L. (Bart) Bartlett, Associate Professor, Associate Director. Ph.D. in
  Higher Education Administration with a focus in Management and Organization,
  The Pennsylvania State University. M.B.A., The Pennsylvania State University.
  B.S. in Food Service and Housing Administration, The Pennsylvania State
  University. Certified Hotel Administrator. Teaches courses in restaurant
  operations, organizational behavior, and human resource management. Current
  research interest includes youth employment and hospitality job design.




  Jeffrey Boggie, Chef and Instructor. Certified Executive Chef, The American
  Culinary Federation. B.S. in Hotel, Restaurant and Institutional Management,
  Indiana University of Pennsylvania. University of Pittsburgh, Pittsburgh PA.
  Associate in Science, Hotel Motel Management, Community College of
  Allegheny County. Member of the American Culinary Federation.
  Teaches Food Production Service and Advanced Food Production and Service
  Management




                             4
            Peter L. Bordi, Associate Professor and Director, Center for Food
            Innovation. Ph.D. in Home Economics Education, The Pennsylvania State
            University. M.S. in Food Service and Housing Administration, The
            Pennsylvania State University. B.S. in Food Service and Housing
            Administration, The Pennsylvania State University. A.A.S. of Occupational
            Studies, The Culinary Institute of America. Teaches courses in restaurant
            management and New Product Development. Current research interest is in new
            food product development.



            Martha T. Conklin, Associate Professor. Ph.D., New York University. M.S.,
            University of Missouri-Columbia. B.S., University of Missouri-Columbia.
            Teaches food safety, food service systems management, and other non-
            commercial food service courses. Research interests include customer
            satisfaction and financial management in school food service programs, program
            evaluation, and dietetics education.




            David A. Cranage, Associate Professor. Ph.D. in Marketing, The Pennsylvania
            State University. M.B.A. in Quantitative Business Analysis, The Pennsylvania
            State University. B.S. in Food Service and Housing Administration, The
            Pennsylvania State University. A.A.S. of Occupational Studies, The Culinary
            Institute of America. Teaches courses in hospitality marketing. Current research
            interests are in consumer behavior (motivation and attribution theory) and
            buyer/seller relationships.




            Steve Durham, Instructor of Gaming and Casino Management, BS in Hotel
            Administration, Cornell University, MBA, Colgate Darden Graduate School of
 Photo      Business Administration. Teaches courses in casino management and develops
Currently   training seminars for industry practitioners through the Hospitality Leadership
  Not       Institute. Expertise includes Native American gaming, financial controls, and
Available   the history and regulation of American gaming industry.




            Beth M. Egan, Instructor and Director of Online Programs. M.Ed. in
            Extension Education (Adult Education emphasis), The Pennsylvania State
            University. B.S. in Food Service and Housing Administration, Administrative
            Dietetics option, The Pennsylvania State University. B.S. in Home Economics
            Education, The Pennsylvania State University. Teaches introductory courses in
            the profession of dietetics and school food service in Dietetics through Distance
            Education.




                                        5
            Jeff Heim, Instructor. MHRIM with an emphasis in Accounting, The
            Pennsylvania State University. B.A. in History, The Pennsylvania State
            University. Teaches courses in Financial Management and Hotel Management;
            and is coordinator of the HRIM Internship Programs.




            Paul Howard, Instructor. M.B.A, specializing in Strategic Management and
            Consulting, The Pennsylvania State University. B.S., in Hotel, Restaurant, and
            Institutional Management, Pennsylvania State University. Teaches courses in
            restaurant management, club management, and hospitality strategic
            management.




            Ruth Ann Jackson, Instructor. M.B.A. in Finance, University of
            Pennsylvania-The Wharton School of Business. B.S. in Finance, The
            Pennsylvania State University. Director for The Center for Professional
            Development & Applied Research in Hospitality (CPDARH). Teaches financial
            management in hospitality operations.




            Paul J. Kelley, Instructor. M.B.A. with concentration in Finance, The
            Pennsylvania State University. B.S. in Food Service and Housing
            Administration, The Pennsylvania State University. Served as senior vice
            president and chief financial officer for Friendly’s Ice Cream Corporation. Also
            served as executive vice president, finance and bakery operations, Il Fornaio
            (America) Corporation. Teaches courses in managerial accounting and finance
            accounting in the hospitality industry.




            Jim Korner, Instructor. M.B.A., Webster University, BM Bachelor of Music
            Education, Ohio University. Served 32 years of College and University
 Photo      Administration. Served as Director of Campus Dining Services at the University
Currently   of Missouri, Columbia. Served as Executive Director of University Services at
  Not       Seattle Pacific University. Served as National President of the National
Available   Association of College and University Food Services. Teaching focus will be
            the on-site section of the food industry.




                                        6
Carolyn U. Lambert, Associate Professor. Ph.D. in Food Systems
Administration, University of Tennessee. M.S. in Food Science, University of
Wisconsin. Dietetic Internship, University of Wisconsin. B.S. in Dietetics,
University of Missouri. Teaches courses in hospitality layout and design and
information technology. Research interests focus on the effective and productive
utilization of equipment and simulation of production systems.




Anna S. Mattila, Associate Professor and Professor-in-Charge of Graduate
Program. Ph.D. in Hotel Administration, Cornell University. M.B.A.,
University of Hartford. B.S. in Hotel Administration, Cornell University.
Teaches hospitality marketing. Research interests focus on services marketing
and consumer behavior issues related to the hospitality industry.




Daniel J. Mount, Associate Professor. D.B.A. in International Business,
United States International University. M.B.A. in Hotel, Restaurant, and
Institutional Management, Michigan State University. B.S. in Finance, Mankato
State University. Certified Hotel Administrator. Teaches courses in hotel
operations and service management. Research interests include lodging quality,
hotel operations, and international hotel operations.




Steven A. Musco, Instructor. B.S. in Hotel, Restaurant and Institutional
Management, The Pennsylvania State University. Teaches courses in restaurant
management.




Karthik Namasivayam, Associate Professor. Ph.D., Cornell University.
M.M.H., Cornell University. B.A., Madras University, India. Teaches courses in
human resources and organizational behavior and is the Honors Program advisor
for the HRIM program. Research interests include service quality, innovations,
and organizational and human resource strategies for service industries.




                           7
Breffni Noone, Assistant Professor. Ph.D., emphasis in Operations
Management, Cornell University. M.B.S., emphasis in Business Management,
Dublin City University, Ireland. B.Sc., University of Dublin, Ireland. Teaches
hospitality decision making and revenue management. Research interests
include service operational management with an emphasis in revenue
management.




Peter Nyheim, Instructor. MBA in Information Technology, Drexel
University. B.S. from Drexel University. B.A. from Lehigh University. Teaches
hospitality information technology and strategic hospitality management.




John M. O’Donnell, Assistant Professor. J.D., University of Pittsburgh School
of Law. B.A. Political Science, The Pennsylvania State University. His career in
law and management has included both legal and management positions with
Stouffer’s, Nestle, and others, as well as maintaining a private law practice with
Littler Mendelson, P.C., the largest labor and employment law firm in the United
States. As an expert on hospitality related law, he teaches courses in law and
strategic management.




John W. O'Neill, Associate Professor. Ph.D. in Business Administration with
concentration in Strategic Management, University of Rhode Island. M.S. in
Real Estate with a concentration in Valuation and Analysis, New York
University. B.S. in Hotel Administration, Cornell University. Teaches lodging
management, strategic planning, and real estate valuation. Research interests
include lodging management and development, strategic planning, and work-life
issues in the lodging industry.



David M. Rachau, Instructor and Adviser. M.Ed. in Counselor Education,
The Pennsylvania State University. B.S. in Psychology, The Pennsylvania State
University. Pre-major and transfer adviser for the major of Hotel, Restaurant,
and Institutional Management (HRIM). Teaches HRIM first-year seminar.




                            8
            Peter Regopoulos, Instructor. M.B.A. with concentration in Finance, Rollins
            College. B.S. in Food Service and Housing Administration, The Pennsylvania
            State University. Own and operated Firehouse Subs Restaurants in South
            Florida. Also served as regional vice president, district manager, dining
            manager, for ARAMARK. Teaches financial accounting in the hospitality
            industry.



            George Ruth, Instructor. M.S. in Marketing and Communications, Franklin
            University, Columbus, Ohio. B.S. in Hotel, Restaurant and Institutional
            Management, Indiana University of Pennsylvania. Teaches in Food Production
 Photo      Management.
Currently
  Not
Available




            Lesley G. Scamacca, Instructor. M.B.A. The Pennsylvania State University.
            B.S. in Hotel, Restaurant, and Institutional Management, The Pennsylvania State
            University. Hospitality experience includes management positions at The
            Riverside Inn of Lewiston, NY; Rich Products Corporation of Buffalo, NY;
            Siena Restaurant of Snyder, NY; and Court Street Pub of Buffalo, NY. Most
            recently, she worked as a banking officer for M&T Bank. Teaches courses in
            managerial accounting and operations.




            Amit Sharma, Assistant Professor. Ph.D. in Hospitality and Tourism
            Management, Virginia Tech University. M.S. in Hospitality Management,
            Institut de Management Hotelier International (France). B.A. in Economics,
            University of Delhi (India). Teaches Hospitality Finance. Research interests
            focus on corporate finance and economic development.




            Arun Upneja, Associate Professor and Professor-in-Charge of International
            Development. Ph.D. in Accounting, University of Houston. M.B.A., University
            of Houston. B.A. in Economics, University of Jammu, India. B.S. in Hotel and
            Restaurant Management, University of Houston. Currently teaches courses in
            financial accounting. Research interests include firm valuation during financial
            distress and the investigation of the violation or priority of claims during the
            bankruptcy process.




                                        9
Hubert Van Hoof, Professor and Director. Ph.D. in Public Administration,
Arizona State University, M.S. in Hospitality Management, University of
Houston. M.A. and B.A. in English Language & Literature, University of
Nijmegen, The Netherlands. Teaches advanced senior seminar and doctorial
seminar. Research interests include current trends in U.S. and international
higher education.



Marja Verbeeten, Assistant Professor and Director of Women’s Leadership
Initiative (CHHD). Ed.D., Northern Arizona University (with emphasis in
Education and Educational Leadership). M.H.M., University of Houston. M.A.
and B.A. in Comparative Literature and Dutch Language and Literature,
University of Nijmegen, The Netherlands. Teaches hospitality managerial
accounting. Research interests include leadership issues in the hospitality
industry and women’s leadership initiatives.

Vivienne Wildes, Assistant Professor. Ph.D., The Pennsylvania State
University. M.H.R.I.M., The Pennsylvania State University. B.A., The
Pennsylvania State University. Teaches hospitality human resource
management. Research interests include service workers, turnover in hospitality,
and research methods used in psychology and business.




Peter M. Yersin, Instructor. M.B.A., The Pennsylvania State University. B.S.
in Hotel, Restaurant, and Institutional Management, The Pennsylvania State
University. Teaches restaurant management, wine appreciation, beverage
management, and casino management.




                           10
            School of Hospitality Management
                      Staff Members


                Brenda Condo                  Lanora Holler
                Undergraduate                 Graduate Program
                Program Specialist            Specialist, International
                                              Programs




                Dawn Driver                   Angelita Johnson
                Assistant to the Director     Special Events
                                              Coordinator




 Photo
Currently                                     Carol Little
  Not           Amanda Gallo
                                              Budget/Finance
Available       Editorial Assistant
                                              Assistant




                Catherine Haynes
                NSMH Advisor,                 Jadine Reese
                Staff Assistant for           Advisor & Staff
                Hospitality Leadership        Assistant for On-Line
                Institute                     Programs (Dietetics
                                              and World Campus)




                Rosemarie Hibbler
                Coordinator for Career
                Placement and Advising




                                         11
  SECTION B
HRIM Curriculum




       12
                      Intentions of the HRIM Program
This major provides preparation for management, leadership and executive positions in hotels, restaurants,
institutions, and other hospitality organizations. The program is designed to give its students a broad
general education and a strong problem-solving and analytical orientation balanced with the requisite
technical skills, which are essential for career progression to upper-management positions in the hospitality
professions. The program also helps to prepare students for graduate study.

The Bachelor of Science (B.S.) degree program consists of two options: 1) Hotel, Restaurant, and
Institutional Management (HRIM) and 2) Management Dietetics (DIETC). A minimum of 120 credits is
required for the B.S. degree with the HRIM option. A minimum of 128 credits is required for the B.S.
degree with the Management Dietetics option.



HOTEL, RESTAURANT, AND INSTITUTIONAL MANAGEMENT OPTION: This option prepares
students for management and executive positions in all segments of the hospitality industry, including
hotels, restaurants, institutional or non-commercial operations, clubs, resorts, and casinos. It provides
students with the analytical, interpersonal, organizational and professional skills necessary to excel as
hospitality professionals.



MANAGEMENT DIETETICS OPTION: This option prepares students for general management
positions within the food services operated by or for medical organizations, health and life care facilities,
college dining, governmental agencies, and community feeding programs. The management dietitian is
uniquely qualified to solve both nutrition and food service problems. Graduates may also choose to work in
the management of commercial food service operations. Together with the necessary clinical experience,
the option satisfies the eligibility requirements for membership in the American Dietetic Association.




                                       Foreign Language
Study in a foreign language is encouraged but not required. A proficiency in a foreign language at any level
is a valuable asset in an increasingly internationalized hospitality field. We offer a “Spanish for
Hospitality” program especially designed for our students, and you may want to look into it! Students may
use up to four credits of foreign language in the "additional course" area of the curriculum. Beyond this,
additional credits generally are considered useful electives. If a student wants to continue with a language
begun in high school, it would be wise to schedule it in the first year.




                                                      13
   Minor in Information Sciences and Technology
 for Hotel, Restaurant, and Institutional Management

Students must apply for entrance to this minor no later than the beginning of their seventh semester at Penn
State. There is a one-time tuition surcharge of $750 when students formally enter the IST/HRIM minor. A
grade of "C" or better is required in all courses to successfully complete the minor.



PRESCRIBED COURSES                                                      Total Credits
    IST 110 Introduction to Information Sciences and Technology                3
    IST 210 Organization of Data                                               4
    IST 220 Networking and Telecommunications                                  3
    HRIM 350 Hospitality Decision Making and Information Systems               3
    HRIM 470 Hospitality Management Information Systems                        3
    HRIM 471 Evaluation of Hospitality Technology                               3
                 Total Required Credits                                        19



For further information, contact:
    Dr. Carolyn Lambert
    229 Mateer Building
    814-863-0022 or cul@psu.edu




                                                    14
Flow Chart for Sequenced HRIM Major & Option Courses
                                         Prerequisite for all higher level HRIM courses,
                                         except HRIM 335 which may be taken concurrently




                                            HRIM 380
          HRIM 201                                                           HRIM 480
                                          Plus HRIM 336
            and
          HRIM 202


                                           HRIM 365                      HRIM 466




                                          ECON 002 or 014

       MATH 021
 or math equivalency met      HRIM 335          HRIM 336        HRIM 435          HRIM 490
    (by testing score)



       STAT 200
      CMPSC 203                                 HRIM 350




       MKTG 221                                                  HRIM 442




     NUTR 119

                                             HRIM 330             HRIM 430
     HRIM 329




     Management Dietetics Option also requires this six-semester sequence:


  CHEM 012         CHEM 034      BMB 211          NUTR 445       NUTR 446         NUTR 452




                                           15
        Course Descriptions for Required Courses

                                      HRIM Courses:
HRIM 201 -- Introduction to Management in the Hospitality Industry (3)

This introductory course provides an introduction to the hospitality industry, to management practices
within the industry, and to the hospitality major (HRIM). Students learn about the functions of
management; the major components of the hospitality, travel, and tourism industries; trade associations and
publications; growth areas and trends; and the need for creative leadership. Concurrent course: HRIM 202.

HRIM 202 -- Colloquium in Hospitality Management (1 per semester/max. of 4)

This course affords students the opportunity to hear and meet distinguished industry leaders and assists
students with determining their career directions, identifying career opportunities, and learning about the
requirements for success in the hospitality industry.

HRIM 271 -- Introduction to Computers in the Hospitality Industry (2)

Introduction to computers including standard computer applications, basic statistical applications, and
hospitality industry usage and application. Prerequisite or concurrent courses: HRIM 201 and CMPSC 203.

HRIM 329 -- Introduction to Food Production and Service (3)

This course provides information on the basic principles of effective food production and service
management. The primary focus is the integration of food service sanitation principles with menu planning,
development and maintenance of quality standards throughout the food service manufacturing cycle, food
cost, and service. The National Restaurant Association's SERVSAFE certification exam is a partial
requirement for the course. The course provides basic food service management information addressed in
the national registration examination for dietitians. Prerequisite or concurrent course: NUTR 119.

HRIM 330 -- Food Production and Service Management (2)

This course explores the application of foodservice production and service management, stressing the
integration of management modules with training in employee positions for the quantity production of
quality food. The course draws from the students' theoretical background in accounting, management,
nutrition, food production and sanitation, and integrates these areas into the daily operation of a campus
foodservice facility as a living laboratory. Students, working as a management team, coordinate and
manage all aspects of the food service laboratory. Students also experience a number of employee work
positions in the laboratory. Prerequisite courses: NUTR 119 or 120 and HRIM 329.

HRIM 335 -- Hospitality Financial Accounting (3)

This course provides a basic knowledge of financial accounting principles and techniques. The course
emphasizes what accounting information is, why it is important, and how it is used in the hospitality
industry. The emphasis in this course is on the use of financial information from the user's perspective.
Prerequisite or concurrent: HRIM 201, 202. Prerequisite course: MATH 021 or equivalent by placement
exam.




                                                    16
HRIM 336 -- Hospitality Managerial Accounting (3)

This course provides the core knowledge needed to: 1) understand the kinds of data generated by the
financial systems of hospitality operations, 2) prepare budgets, 3) perform variance analysis, and 4) provide
control over the financial aspects of the hospitality business. Prerequisite course: HRIM 335.

HRIM 350 -- Hospitality Decision Making and Information Systems (3)

This course provides an opportunity to learn the qualitative (sociological and psychological) factors
affecting the decision process and provides the knowledge needed to apply management science models
and computer-based information systems to the functional aspects of management in the hospitality
industry. The course focuses on the application of modeling theory to planning and decision-making and
project management. Prerequisite courses: CMPSC 203, STAT 200, and HRIM 201.

HRIM 365 -- Organizational Behavior in the Hospitality Industry (3) (IL)

This course acquaints students with organizational issues in the hospitality industry. Main topics include: 1)
What constitutes an organization: its components and different ways of understanding organizations, 2)
What factors influence the behavior of individuals, teams, and groups within organizations, 3) How the
behavior of individuals, teams, and groups affects organizational effectiveness and performance, and 4)
Making the connections between organizational behavior and hospitality organization effectiveness.
Prerequisite course: HRIM 201.

HRIM 380 -- Hotel Management (3)

This course focuses on the responsibilities of hotel department heads. Students develop decision-making
skills that are applicable specifically to hotel operations, and generally to all hospitality industry operations.
Topics include: 1) Fundamental lodging classifications, 2) Recent trends in lodging supply segmentation, 3)
Major companies and brands in the hotel industry, 4) The relationship between the hotel front office and
other departments in the rooms division, 5) The relationship between the hotel rooms division and other
divisions, 6) Fundamental operating statistics related to hotels, and 7) Hotel night audits. Prerequisite
course: HRIM 201.

HRIM 405 -- Legal Aspects of the Hospitality Industry (3) – Effective SP09             HRIM 355

This course acquaints students with the application of law to hotels, restaurants, and other institutional
settings. Topics include: 1) Types of law, judicial structure and trial procedures, 2) Legal research, 3) Legal
duties of innkeepers and guests, 4) Negligence and other torts, 5) Contract law, 6) Civil rights and public
accommodations, especially protections from discrimination, 7) Guests' property, 8) Regulation and
licensing, 9) Employment law, especially protections from discrimination, 10) Casinos and the law, and 11)
Food and alcohol service liability. Prerequisite course: HRIM 201.

HRIM 430 -- Advanced Food Production and Service Management (3)

This course gives students the opportunity to gain experience with the wide range of skills and techniques
needed by a successful hospitality manager. The skills and techniques emphasized include duties involved
in the planning, execution and evaluation of full-service, theme oriented ala carte dining. Students are
expected to form a marketable theme and then develop, produce and evaluate an authentic dining
experience. Prerequisite course: HRIM 330.




                                                       17
HRIM 435 -- Financial Management in Hospitality Operations (3)

This course gives students the opportunity to gain knowledge of the fundamental concepts, tools, and
applications that represent the core of financial management as applied to decision-making and value
creation in the hospitality industry. Topics include: 1) Introduction to financial decision-making in the
hospitality industry, 2) Agency theory and the decision-making process, 3) Value creation and the goal of
hospitality financial management, 4) The functioning of financial markets that are relevant to hospitality
firms, 5) Principles and methods of value creation in the hospitality industry, 6) Applications of financial
statement analysis to hospitality finance, 7) Principles and applications of risk analysis to the value creation
process, 8) Principles and applications of the time value of money to the value creation process, 9) Capital
expenditure analysis in the hospitality industry, and 10) Principles and applications of financing hospitality
projects and firms. Prerequisite courses: ECON 002 or 014, HRIM 336. Prerequisite or concurrent course:
HRIM 350.

HRIM 442 -- Hospitality Marketing (3)

This course gives an overview of marketing as applied to the hospitality industry, including but not limited
to: unique attributes of service marketing; consumer orientation; understanding consumers and consumer
behavior; market segmentation principles; target marketing; product planning; promotion planning; market
research; and competitor analysis. Prerequisite courses: MKTG 221 or 301, HRIM 350.

HRIM 466 -- Human Resource Management in the Hospitality Industry (3) (US)

This course discusses human resource (HR) issues in the hospitality industry. The course pays special
attention to the changing nature of organizations, the challenges that human resource managers face as a
result, and the consequences of HR managers' actions to the organization. Topics include: 1) Importance of
human resources in the hospitality industry, 2) Processes managers use in recruiting, selecting and training
human resources in their organizations, 3) Legal and social issues that impact human resource management
in the hospitality industry, and 4) Roles and responsibilities of a hospitality industry human resources
professional. Prerequisite course: HRIM 365.

HRIM 480 -- Advanced Hotel Management (3)

This course focuses on the responsibilities of executive committee members and the general manager of a
hotel. The topics are varied and include discussions of current events in the hotel industry. Students
participate in a hotel management simulation exercise to help develop strategic decision-making skills.
Topics include: 1) Introduction to types of owners in a hotel transaction, 2) Leading hotel companies and
their brands, 3) Management companies and franchise agreements, 4) Technology's impact on the hotel
business, 5) Hotel operations in an international environment, 6) Linkage between hotel operating decisions
and the service quality experience, 7) Management style and problem solving abilities in a team
environment, 8) General management perspective on how various operating aspects of a hotel are related to
one another, and 9) Individual yield management components' affect on the yield management decision.
Prerequisite courses: HRIM 336 and 380.

HRIM 490W -- Strategic Hospitality Management (3)

This course involves students with the strategic management process through a three-faced series of
exercises. Students begin the process by exploring historical and future environmental trends, explore the
marketing opportunities for a hospitality firm, and develop a new product or service idea for a specific
hospitality organization. Topics include: 1) Identification of trends and shifts in the environment external to
the firm, 2) Development of a method for researching hospitality firms and recommending new product
development, 3) Exploration of industry and firm strengths and weaknesses, 4) Development of several
strategies for a firm for a pre-determined date into the future, and 5) Presentation of business analyses and
recommendations for specific firms. Prerequisite courses: HRIM 365, 435, and 442.



                                                      18
HRIM 492 -- Advanced Professional Seminar in Hotel, Restaurant and Institutional Management (1)

This course helps students begin their transition from being students to being hospitality managers. Topics
include: 1) Career planning and lifelong learning, 2) Deciding on employers to pursue, 3) The selection
process-getting offers from employers, 4) Evaluating and choosing between offers, 5) Negotiating salary,
location, benefits, relocation expenses, 6) Personal budgeting and financial planning, 7) Balancing work
and personal life, 8) Time and stress management, 9) Networking and professional associations, and 10)
Roles and responsibilities of alumni. Prerequisite: Completion or near-completion of 1000 hours of
hospitality work experience. Prerequisite or concurrent courses: HRIM 430, 466, and 490.




    Supporting and Foundation Courses in the HRIM Major:
CMPSC 203 -- PRINCIPLES OF PROGRAMMING WITH BUSINESS APPLICATIONS (4)
Programming in a high-level language; introduction to computers; packaged software: statistical packages
and spreadsheets; designed for business students.

ECON 002 -- INTRODUCTORY MICROECONOMIC ANALYSIS AND POLICY (3) Methods of
economic analysis and their use; price determination; theory of the firm; distribution.

MATH 021 -- COLLEGE ALGEBRA I (3) Quadratic equations; equations in quadratic form; word
problems; graphing; algebraic fractions; negative and rational exponents; radicals. (This course is waived if
a satisfactory score is achieved on the MATH department’s placement exam.)

MKTG 221 -- CONTEMPORARY AMERICAN MARKETING (3) Social and economic aspects,
movement of goods and services from producers to consumers; analysis of marketing functions, systems,
and institutions.

NUTR 100 -- CONTEMPORARY NUTRITION CONCERNS (1.5) Interpretation of nutrition principles
in relation to contemporary problems in selecting a diet to promote a healthy lifestyle.

NUTR 119 -- ELEMENTARY FOODS (3) Basic principles and fundamental processes underlying food
preparation.

STAT 200 -- ELEMENTARY STATISTICS (4) Descriptive statistics, frequency distributions,
probability, binomial and normal distributions, statistical inference, linear regression, and correlation.




                                 HRIM Elective Courses:
HRIM 297A -- Spanish for Hospitality I (3) Introduction to Spanish language, grammar, vocabulary, and
concepts specific to the hospitality industry. Emphasis on verbal communication.

HRIM 304 -- Institutional Food Service Management (3) Institutional food service management systems
in the hospitality field. Prerequisite course: HRIM 201.

HRIM 310 -- Hotel, Restaurant, and Institutional Purchasing and Cost Control (3) Purchasing and cost
control principles for hotel, restaurant, and institutional operations. Prerequisite courses: HRIM 201, 202,
335, 380, and NUTR 119.


                                                     19
HRIM 318 -- Club Management and Operations (2) Topics include: 1) The club management industry
and career opportunities; 2) Types of clubs that exist in the industry, including structure, organization, and
philosophy; 3) The various departments of a successful club including but not limited to: food and
beverage, accounting and cost control, human resources, marketing and promotion, catering and banquets,
golf operations, tennis operations, aquatics, and fitness facilities; and 4) Management skills required of a
club manager: leadership, board relations, general management, service excellence, communications.

HRIM 319 -- Hospitality Facilities Management (3) This course provides students with information
related to hospitality facility design and maintenance. Main topics include principles of facility engineering
and maintenance, costs associated with the life cycle of a hospitality facility, role of the manager in the
planning and maintenance process, function of the building in service and marketing, impact of building
design on guest service and operation, evaluation of building and grounds for compliance with the
Americans with Disabilities Act of 1990, role of management in development, planning, and remodeling
of food service operations, flow of resources (as exhibited in blueprints). Prerequisite course: HRIM 201.

HRIM 397A – Spanish for Hospitality II (3) Intermediate applications of the Spanish language, grammar
vocabulary, and conceps specific to the hospitality industry. Emphasis on verbal communication.

HRIM 411 -- Beverage Management and Wine Selection (3) This course acquaints students with the
successful management of all beverage products associated with the hospitality industry. Topics include: 1)
Production; 2) Purchasing; 3) Brand recognition; 4) Marketing and promotion; 5) Financial control; and 6)
Responsible alcohol service. Prerequisite: NUTR 100, NUTR 119, and HRIM 201 (At least 21 years-of-
age).

HRIM 415 -- International Cuisine (3) This course exposes students to managerial and cultural issues of
cuisine and how these issues influence the development of commercial food and beverage operations.
Topics include: 1) Understanding how cuisine has developed over time; 2) Variety of foods grown in
distant regions; 3) Evolvement of trade that brought exotic foods from distant locales; 4) Geography's role
in defining the types of foods and quantities of crops that can be produced around the globe; and 5) Critical
components of the major world cuisines. Prerequisite courses: NUTR 100, NUTR 119, and HRIM 201.

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

HRIM 456 -- Casino Operations Management (3) This course provides historical and current
perspectives on the gaming industry, emphasizing management principles of casino operations, including
coordination with traditional hospitality services. Topics include: 1) Introduction to the casino industry-its
size, structure, and historical origins; 2) Management issues in a casino hotel as compared with other types
of hotels; 3) Roles of hotel managers and food and beverage managers at multiple levels in casino hotels; 4)
Model for analyzing casino hotel issues in a rapidly changing industry; 5) Roles of government and
regulatory agencies in protecting consumers, the public, communities, and competitors; 6) Differences
between social responsible and addictive gambling; and 7) Reliable sources of information about the
gaming industry.

HRIM 467 -- Management of Hotel and Restaurant Employee Relations (3) Survey and analysis of
managerial strategies for employee relations in hospitality operations. Topics include: 1) Introduction to
employee relations in hotels and restaurants; 2) Economic influences on the hotel and restaurant labor
market; 3) Labor law as applied to the hospitality industry; 4) Management strategies in collective
bargaining; 5) Administration of labor contracts; and 6) Management and supervisory strategies in labor
disputes. Prerequisite course: HRIM 466.

HRIM 470 -- Hospitality Management Information Systems (3) Design, implementation, and analyses
of information systems for strategic, tactical, and operational functions of hospitality management. Topics
include: 1) Concepts of information systems; 2) Applying information systems to hospitality - enterprise
resource planning, customer relationship management; 3) Managerial support systems - geographic
information systems, executive information systems; 4) Human element in information systems and
                                                     20
business process re-engineering; 5) Project management; 6) Application of information systems to
hospitality operations; 7) Managing technology resources – data; 8) Challenges of information system
leadership - planning and ethics; 9) Application development; 10) Purchasing applications; and 11)
Facilitating user computing. Prerequisite course: HRIM 350. This course is part of the ISHRM Minor.

HRIM 471 -- Evaluation of Hospitality Technology (3) This course provides students with an under-
standing of the variety of information technologies used in the hospitality industry. Topics include: 1) The
concept of information systems; 2) Components of hospitality information systems at the corporate and
operational levels; 3) Analysis and evaluation of hospitality information systems; 4) Process of selecting
information systems; and 5) Implementation and maintenance of information systems. Prerequisite courses:
HRIM 470. This course is part of the ISHRM Minor.

HRIM 495A -- Hospitality Services Internship (3) Supervised on-site observation and participation in
each of four major areas of local participating hospitality firms with a weekly seminar session. Prerequisite:
Prior approval by course instructor.

HRIM 495B -- Executive Internship – Penn State Hospitality Services (3) Students work at the Nittany
Lion Inn or the Penn Stater Conference Center Hotel as part of a special assignment. Prerequisite: Prior
approval of the proposed assignment by the instructor, and successful completion of HRIM 495A.

HRIM 495D -- HRIM Teaching Assistant (1-6) Students assist the instructor of either HRIM 330 or
HRIM 430. Prerequisite: Prior approval of the proposed assignment by the instructor.

HRIM 495E -- External Off-campus Internship (1-6) Students complete a previously arranged internship
off-campus. Prerequisite: Prior approval of proposed assignment by the instructor.

HRIM 495F -- Housing and Food Services Internship (3) Supervised on-site observation and
participation in diverse areas of Penn State Housing and Food Services with a weekly seminar session.
Prerequisite: Prior approval by course instructor.

HRIM 495G -- Supervisory Internship (6)             Six-month program with Penn State Hospitality Services
over summer and fall semesters, where students spend summer in a line employee capacity while
participating in PSHS management training programs. Fall semester is spent as a supervisor in the
department where the intern spent the summer. Weekly submission of journal entries and two analytical
papers required in the fall semester. Prerequisite: Prior approval by course instructor.

HRIM 496 -- Independent Studies (1-18) Special study planned and completed with an instructor’s prior
approval and assistance.

HRIM 497 -- Special Topics (1-9) Courses designed and offered as a study in a specially chosen topic.

HRIM 497A -- Meeting and Events I (3) This course explores and prepares students for the process of
planning and conducting meetings, conventions, and expositions.

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.

HRIM 497C -- Revenue Management (3) Revenue or yield management uses historical patterns to set
prices that maximize revenue and profit.

HRIM 497D -- Wine Appreciation Effective SP09 – HRIM 311 (2) Students learn about the variations of
wine and the regions where they originate. Prerequisite: Must be 21 years-of-age.

HRIM 497E -- Hospitality Real Estate (3) Students learn about real estate in the hospitality industry.

                                                     21
HRIM 497H -- Research Design (2) Students learn how to perform research projects. Typically taken by
HRIM students of the Schreyer Honors College.

HRIM 497K -- New Product Development (3) Students work in the Mateer research kitchen on
supervised projects.

HRIM 498A -- Italy Spring Break (1) Students travel to Italy with a faculty member to experience the
different regions of the country as they relate to tourism and hospitality.

HRIM 498B -- Greece Spring Break (1) Students travel to Greece with a faculty member to experience
the different regions of the country as they relate to tourism and hospitality.

HRIM 498F -- International Food Service Management (3) Study abroad in Switzerland. Students learn
management skills as related to International food service.

HRIM 498G -- French Cuisine and Culture (3) Three-week program on French Cuisine and the impact
of French language and culture on cuisine, introduction to wines and how they relate to food in French
cuisine.

HRIM 498I -- International Hospitality Management (3) Study abroad in Switzerland. Students learn
International Management skills as related to all aspects of the hospitality industry.




                                                 22
                          Degree Requirements
                         (Beginning with Program Year 2006)

      Hotel, Restaurant, and Institutional Management (HRIM) Major
           Hotel, Restaurant, and Institutional Management (HRIM) Option
                        Minimum of 120 total credits required
              (Always consult with your adviser when planning schedules)

Requirements for the HRIM Major:
Prescribed Courses in the HRIM Major (56 credits)

Course Number and Name                                                Credits
STAT 200 (GQ) - Elementary Statistics                                   4.0
CMPSC 203 (GQ) - Business Programming with Business Applications        4.0
ECON 002 (GS) - Introductory Microeconomic Analysis and Policy          3.0
MKTG 221 – Contemporary American Marketing                              3.0
HRIM 201 - Introduction to Management in the Hospitality Industry       3.0
HRIM 202 - Colloquium in Hospitality Management                         1.0
HRIM 271 - Introduction to Hospitality Technology                       2.0
HRIM 329 - Introduction to Food production and Service                  3.0
HRIM 330 - Food Production and Service Management                       2.0
HRIM 335 - Hospitality Financial Accounting                             3.0
HRIM 336 - Hospitality Managerial Accounting                            3.0
HRIM 350 - Hospitality Decision Making and Information Systems          3.0
HRIM 365 (IL) - Organizational Behavior in the Hospitality Industry     3.0
HRIM 380 - Hotel Management                                             3.0
HRIM 430 - Advanced Food Production and Service Management              3.0
HRIM 435 - Financial Management in Hospitality Operations               3.0
HRIM 442 - Hospitality Marketing                                        3.0
HRIM 466 (US) - Human Resource Management - Hospitality Industry        3.0
HRIM 490W - Strategic Hospitality Management                            3.0
HRIM 492 - Advanced Professional Seminar in HRIM                        1.0
                                                                       56.0


Prescribed Courses in the HRIM Option (22.5 credits)                  Credits
NUTR 100 (GHA) - Contemporary Nutrition Concerns                        1.5
NUTR 119 - Elementary Foods                                             3.0
HRIM 405 – Legal Aspects of the Hospitality Industry                    3.0
HRIM 480 – Advanced Hotel Management                                    3.0
HRIM Elective                                                           3.0
HRIM Elective                                                           3.0
HRIM Elective                                                           3.0
HRIM Elective                                                           3.0
(HRIM Electives can include up to 4-credits of Foreign Language)       22.5


Electives (6 credits)                                                 Credits
       Any degree-counting credits                                      6.0

                                           23
General Education requirements
(45.0 credits, of which 10.5 credits can be double-counted from the Major/Option)

Writing/Speaking Skills (9 credits) (GWS)
      ENGL 015 or ENGL 015A or ENGL 030 – Rhetoric and Composition
      ENGL 202 (ENGL 202D recommended) – Business Writing
      CAS 100 (CAS 100A or 100B or 100C) – Effective Speech

Quantification (6 credits) (GQ)
      (STAT 200 from the Major)
      (CMPSC 203 from the Major)

Natural Sciences (9 credits) (GN)
      Any nine credits within the “GN” category

Arts (6 credits) (GA)
       Any six credits within the “GA” category

Humanities (6 credits) (GH)
     Any six credits within the “GH” category

Social and Behavioral Sciences (6 credits) (GS)
       (ECON 002 from the Major), plus
       Any three credits within the “GS” category

Health and Physical Activity (3 credits) (GHA)
      (NUTR 100 from the Option)
      Any 1.5 credits from the “GHA” category


Additional Requirements pertaining to General Education

First-Year Seminar (1 cr.) (FYS)                    Any University First-Year Seminar
International Cultures (3 cr.) (IL)                 (HRIM 365 from the Major)
United States Cultures (3 cr.) (US)                 (HRIM 466 from the Major)
Writing Across the Curriculum (3 cr.) (WAC)         (HRIM 490W from the Major)




                  Overall Credit Breakdown for HRIM/HRIM
                              Major Courses          56.0 cr.
                              Option Courses         22.5 cr
                              General Education      34.5 cr.
                              Additional Gen. Ed.    01.0 cr.
                              Electives              06.0 cr.
                              TOTAL                 120.0 cr.
                                           24
       Recommended Academic Plan for Hotel, Restaurant, and Institutional
         Management (HRIM at University Park) Effective Summer 2007

                        Semester 1                              Credits                            Semester 2                               Credits
HRIM 201 Intro. to Management in Hospitality                        3        HRIM 271 Intro. to Computers in Hospitality Mgmt                 2
HRIM 202 Colloquium in Hospitality Management                       1        HRIM 365 or HRIM 380 Organizational Behavior/                    3
                                                                             Hotel Management
ENGL 015 or 030 (GWS) Composition/Honors Comp.                      3        ECON 002 (GS) Microeconomics                                     3
Humanities (GH)                                                     3        NUTR 100 (GHA) Contemp. Nutritional Concerns                     1.5
Natural Sciences (GN)                                               3        Natural Sciences (GN)                                            3
Social and Behavioral Sciences (GS)                                 3        MATH 021 College Algebra I (if needed based on                   3
                                                                             FTCAP placement exam) OR Humanities (GH)
First-Year Seminar (PSU 014 or any FYS)                             1
                                               Total Credits:      17                                                    Total Credits:      15.5
                        Semester 3                              Credits                            Semester 4                               Credits
HRIM 335 Hospitality Financial Accounting                           3        HRIM 336 Hospitality Managerial Accounting                       3
HRIM 365 or 380 Organizational Behavior/Hotel                       3        NUTR 119 Elementary Foods                                        3
Management
CMPSC 203 or STAT 200 (GQ) Programming                              4        CMPSC 203 or STAT 200 (GQ) Programming                           4
Business Applications/Elementary Statistics                                  Business Applications/Elementary Statistics
MKTG 221 or 221W Contemp. Am. Marketing                             3        Humanities (GH) or Elective                                      3
Natural Sciences (GN)                                               3        CAS 100 (GWS) Effective Speech                                   3
                                               Total Credits:      16                                                    Total Credits:       16
                        Semester 5                              Credits                            Semester 6                               Credits
HRIM Elective                                                       3        HRIM Elective                                                    3
HRIM 329 Intro. to Food Production & Service                        3        HRIM 330 Food Production and Service Mgmt.                       2
HRIM 350 Decision Making and Info. Systems                          3        HRIM 466 Human Resource Management                               3
HRIM 405 Legal Aspects of Hospitality Industry                      3        Health and Physical Activity (GHA)                               1.5
Arts (GA)                                                           3        Arts (GA)                                                        3
                                                                             Elective                                                         3
                                               Total Credits:      15                                                    Total Credits:      15.5
                        Semester 7                              Credits                            Semester 8                               Credits
HRIM 435 Financial Management                                       3        HRIM 430 Advanced Food Production/Service                        3
                                                                             Mgmt.
HRIM 442 Hospitality Marketing                                      3        HRIM 480 Advanced Hotel Management                               3
HRIM Elective                                                       3        HRIM 490W Strategic Hospitality Management                       3
ENGL 202D (GWS) Effective Writing: Business                         3        HRIM 492 Advanced Professional Seminar in HRIM                   1
                                                                             HRIM Elective                                                    3
                                               Total Credits:      12                                                    Total Credits:       13


   Bold type indicates courses requiring a quality grade of C or better.
   Italics indicate courses that satisfy both major and General Education requirements.
   Bold Italics indicate courses requiring a quality grade of C or better and that satisfy both major and General Education requirements.
   GWS, GHA, GQ, GN, GA, GH, and GS are codes used to identify General Education requirements.
   US, IL, and US;IL are codes used to designate courses that satisfy University United States/International Cultures requirements.
   W is the code used to designate courses that satisfy University Writing Across the Curriculum requirement.


                                                                        25
       Recommended Academic Plan for Hotel, Restaurant, and Institutional
         Management (HRIM at University Park for students who start at
             non-University Park locations) Effective Summer 2007
                        Semester 1                                Credits                          Semester 2                            Credits
ENGL 015 or 030 (GWS) Composition/Honors Comp.                        3      CMPSC 203 or STAT 200 (GQ) Programming                           4
                                                                             Business Applications/Elementary Statistics
Humanities (GH)                                                       3      Natural Sciences (GN)                                            3
Natural Sciences (GN)                                                 3      ECON 002 (GS) Microeconomics                                     3
First-Year Seminar                                                    1      Humanities (GH)                                                  3
Social and Behavioral Sciences (GS)                                   3      Arts (GA)                                                        3
MATH 021 College Algebra I (if needed based on                        3
FTCAP placement exam)
                                                Total Credits:       16                                                Total Credits:         16
                        Semester 3                                Credits                          Semester 4                            Credits
CMPSC 203 or STAT 200 (GQ) Programming Business                       4      HRIM 335 (or ACCTG 211) Hospitality                              3-4
Applications/Elementary Statistics                                           Financial Accounting/Financial and Managerial
                                                                             Accounting
MKTG 221 or 221W or 301 Contemp. Am.                                  3      ENGL 202D (GWS) Effective Writing: Business                      3
Marketing/Principles of Marketing
CAS 100 (GWS) Effective Speech                                        3      Arts (GA)                                                        3-4
Natural Sciences (GN)                                                 3      NUTR 100 (or NUTR 251) (GHA) Contemp.                        1.5-3.0
                                                                             Nutritional Concerns/Principles of Nutrition
Elective                                                              3      Elective                                                         3
                                                Total Credits:       16                                                Total Credits:    13.5-16
                        Semester 5                                Credits                          Semester 6                            Credits
HRIM 201 Intro. to Management in Hospitality                          2      HRIM 330 Food Production and Service Mgmt.                       2
HRIM 202 Colloquium in Hospitality Management                         1      HRIM 350 Decision Making and Info. Systems                       3
HRIM 271 Intro. to Computers in Hospitality Mgmt.                     2      HRIM 365 Organizational Behavior                                 3
HRIM 329 Intro to Food Production & Service                           3      HRIM 380 Hotel Management                                        3
HRIM 336 Hospitality Managerial Accounting                            3      HRIM Elective                                                    3
NUTR 119 Elementary Foods                                             3      Health and Physical Activity (GHA) (unless                       1.5
                                                                             NUTR 251 taken)
                                                Total Credits:       14                                                Total Credits:    14-15.5
                        Semester 7                                Credits                          Semester 8                            Credits
HRIM 405 Legal Aspects of Hospitality Industry                        3      HRIM 430 Adv. Food Production/Service Mgmt.                      3
HRIM 435 Financial Management                                         3      HRIM 480 Advanced Hotel Management                               3
HRIM 442 Hospitality Marketing                                        3      HRIM 490W Strategic Hospitality Management                       3
HRIM Elective                                                         3      HRIM 492 Advanced Professional Seminar                           1
HRIM Elective                                                         3      HRIM Elective                                                    3
                                                Total Credits:       15                                                Total Credits:         13
     Bold type indicates courses requiring a quality grade of C or better.
     Italics indicate courses that satisfy both major and General Education requirements.
     Bold Italics indicate courses requiring a quality grade of C or better and that satisfy both major and General Education requirements.
     GWS, GHA, GQ, GN, GA, GH, and GS are codes used to identify General Education requirements.
     US, IL, and US;IL are codes used to designate courses that satisfy University United States/International Cultures requirements.
     W is the code used to designate courses that satisfy University Writing Across the Curriculum requirement.

                                                                       26
                               Areas of Specialization
We strongly encourage students to use the 12 credits of major electives in their program of studies to
develop a specialization or area of emphasis: doing so will not only make you more eligible for
employment by the time you graduate. It also gives you the opportunity to take the courses you would like,
and focus on the subjects closest to your heart and interests. Such specializations might include Food and
Beverage Management, Hotel Operations, Finance/Accounting, Sales and Marketing, Human Resource
Management, Event Management or Spanish for Hospitality.


For example, a Finance/Accounting specialization might include elective courses in Revenue Management,
Hospitality Real Estate Valuation, Advanced Finance and a course at the Business school. Similarly, a
specialization in Food and Beverage Management might include the elective courses in Gastronomy, Wine
Appreciation, Bar and Beverage Management, and International Cuisines. Spanish for Hospitality has
courses in Fall and Spring, followed by a summer semester in a Spanish speaking country, and can be
topped off by an internship abroad.


An HRIM degree with a Gaming and Casino Management emphasis prepares the student to enter the casino
industry with a solid foundation of basic knowledge and skills. The emphasis teaches you the fundamentals
of casino management regarding controls and game protection, marketing tools unique to the industry,
operational know-how, comps and credit, and more.



Beyond the five courses of the emphasis, the student must work as an intern at a casino. The positions
offered will allow the student to learn from a management perspective. Internship opportunities exist in
Pennsylvania, New Jersey, Las Vegas, and other markets. Interns may be placed in gaming and non-
gaming areas. The student will benefit from working in a non-gaming area because even human resources,
accounting, and security are different in a casino. If the casino industry intrigues you, the Gaming and
Casino Management emphasis will prepare you for a satisfying career in the casino of your choice.


We encourage our students to consult with their advisors to discuss their personal and professional interests
and talk to them about their career interests. Jointly, they will then identify a set of appropriate elective
courses that combines the best of all worlds: a personal interest, an academic challenge, and enhanced
career opportunities.




                                                       27
                             International Programs
The School of Hospitality Management strives to create unique international opportunities for its
students. All students are encouraged to participate in these programs as they are designed to
support the development of global hospitality managers. Through participation in such programs,
students will develop and acquire expertise and knowledge of living and working in multiple
cultures, an important skill to acquire in a shrinking and connected world.


CHINESE UNIVERSITY OF HONG KONG
The School of Hospitality Management has a semester long
exchange program at the Chinese University of Hong Kong
(CHUK). Students pay their normal PSU tuition and study at
CUHK for one semester or a year. Course instruction is in
English and hospitality courses are available. For further
information, please contact Dr. Karthik Namasivayam (kun1@psu.edu).

HOSPITALITY STUDIES IN EUROPE
The School of Hospitality Management offers a five-week summer
program in the Europe, combining six credits of International
Cuisine and International Hospitality Management with extensive
opportunities to travel and gain first-hand international hospitality
experience. Students live in an international environment and learn
about the hospitality field in a uniquely European fashion. Classes
meet from three to four days a week. On the extended weekends,
students may travel independently almost anywhere in Europe. For
further information about dates, costs, etc., contact Dr. Bart Bartlett (bartb@psu.edu), Director of the
Hospitality Studies in Switzerland program.




SUMMER IN SAN JUAN, PUERTO RICO
The School of Hospitality Management offers two courses: 1) a
three-credit Spanish for Hospitality and 2) a three-credit
International Hospitality Management course each summer. The
students for the Spanish course will have to have completed prior
classes in Spanish for Hospitality or Spanish and meet the
requirements for upper level Spanish classes to be eligible to travel
to Puerto Rico. Students will be exposed to the culture of Puerto
Rico and to its various regional variations. For further information contact Dr. Karthik Namasivayam
(kun1@psu.edu).




                                                      28
CULINARY PROGRAM IN LYON, FRANCE
The School of Hospitality Management has a two-week summer
culinary program at the world famous Institute Paul Bocuse in
Lyon, France. Students will have the opportunity to learn about
French cuisine, culture and wines in a very hands-on setting
while also enjoying some time off to explore the region.
Practical classes are held in the kitchens of Institute Paul Bocuse and are taught by the chefs of the
Institute. For further information, please contact Dr. Arun Upneja (aupneja@psu.edu).



STUDY IN ITALY & GREECE

The School of Hospitality Management offers a semester-long
three-credit study program on Hospitality & Culture in the
ancient & modern Greco-Roman world. The course focuses on

hospitality and tourism related culture, customs, and
infrastructure (lodging, food & beverage facilities). The course
meets throughout spring semester, with a required trip to either
Greece or Italy embedded during spring break. The Greece
program includes Athens, Delphi and other cities. The Italy
program includes Rome, Florence and Venice.




                                  STUDY ABROAD PROGRAMS

Exciting new options in the area of international studies are being developed – an International
Hospitality Management option will soon be available. Watch out also for a Global Program in
Hospitality Management that will involve spending a semester in Hong Kong, a semester in Maastricht,
and a semester at Penn State together with students from those Schools – a truly exciting opportunity!.
For further information, please contact Dr. Karthik Namasivayam, Professor-In-Charge of International
Development (kun1@psu.edu).




                                                        29
       SECTION C


Work Experience Requirement
 And Placement Information




             30
                      Work Experience Requirement

STUDENT INFORMATION
In addition to your academic requirements, the school requires that students document 1,000 hours of
employment in the hospitality industry before graduation.        The requirement may be met with any
combination of school-year or summer employment. International Students must see International Student
Office before working.

Type of work

Remember that the purpose of this requirement is to enhance your ability to obtain a position in your
desired field. Your work should be consistent with your career goals. These hours will be listed on your
resume to demonstrate to a potential employer that you are “right for the job” you are seeking.

Verification

To receive credit for the hours you complete, you must have your employer verify the position you held
and the number of hours worked. Your employer must complete the verification form provided here. In
addition, a copy of your paystubs must be provided, containing your name, the name of the company and
the number of hours worked. It’s best to use the last stub in each year you worked. Your academic adviser
must confirm that the position will meet your major requirements.



Following is a list of job categories currently regarded as acceptable hospitality experiences:


•   quick service, mid-scale, casual-dining, and fine-dining restaurants

•   school, hospital, nursing home, campground, military or equivalent mass or institutional feeding
    establishments

•   theme-park and arena foodservice when not limited to vending

•   hotel operations, including front desk, housekeeping, convention/conference sales, room service,
    banquet service and bar service

•   country club operations, when related to food and beverage

•   bakery operations, when not limited to strictly production or over-the-counter sales

•   casino operations, when related to food, beverage, lodging or purchasing activities

•   food sales (purveyor) when not limited to order-taking and delivery. Evidence of inventory
    management, product knowledge, brand selection, and control issues must be present

•   grocery or convenience store (food courts and delicatessens) made-to-order food production and sales,
    when combined with either in-house dining, catering or carry-out service

•   catering production and service



                                                    31
                                    The Pennsylvania State University
                                    School of Hospitality Management
                                           Founded in 1937

                 HOSPITALITY WORK EXPERIENCE
                               VERIFICATION FORM
The School of Hospitality Management requires all of its students to work at least 1000 hours in the
hospitality industry prior to graduation. We would appreciate your co-operation in completing the
information below.


Employee Name: ___________________________ Student I.D. No: ________________
Dates of employment: _____________________________________________________
Number of hours worked: __________________________________________________
Position(s) held: __________________________________________________________
Basic job duties: ________________________                                   Affix a Business Card
                                                                       with the name of the supervisor
______________________________________                          who is signing the form so that we may contact
                                                                           them if we have questions
______________________________________                                               AND
                                                               Paystub – Last stub for each year worked so that
______________________________________                         we can calculate your hours based on the year-to-
                                                               date gross pay divided by your hourly rate of pay
______________________________________                          Must include name of establishment on the
                                                                                   paystub.
______________________________________
************************************************************************
Supervisor’s Name: _______________________________________________________
Supervisor’s Position: _____________________________________________________
Company Name: _________________________________________________________
Address: ________________________________________________________________
________________________________________________________________________
________________________________________________________________________
                  City                          State                       Zip Code
Telephone number: ___________________________
Email address: _______________________________
Signature: _____________________________________                        Date: ___________________
THANK YOU AGAIN FOR YOUR ASSISTANCE. If returning by FAX (814) 863-4257, please send
to the attention of David Rachau. If returning by mail, please mail to David Rachau, Penn State
University, 212 Mateer Building, University Park, PA 16802.



                                                    32
                                          Internship Information
           An “internship” is a structured program designed by the School and the employer to provide the student
           with a variety of learning experiences in the hospitality business. Although a formal internship is not
           required as part of the 1000-hour work experience requirement, qualified students who participate in such a
           program find it very beneficial in exploring job options and establishing contacts. Corporations which
           invest time and training in student interns are often interested in hiring those students after graduation.
           Also, companies see a formal, structured, university-approved internship as a much more preferable
           attribute than time spent in a “summer job”. With faculty adviser approval, an internship may count
           towards the 1000-hour work experience requirement. Mr. Jeff Heim has responsibility for the School’s
           internship policies, and is the internship coordinator. He is responsible for ensuring that credit-earning
           interns are receiving a valuable experience. Students may select from several types of internships:


           1. On-campus internships:
                   a.   HRIM 495A, Penn State Hospitality Services Line-Level Internship, for course credit (3 credit
                        hours) is considered part of a full-time academic load for one complete fifteen week (on
                        average) academic semester. Interns will spend the semester working in a line-level position
                        in one of the two hotels on campus (front desk, housekeeping, maintenance, restaurants,
                        banquets, etc.), while meeting weekly with their supervisors to discuss the week’s issues and
                        educational opportunities. Through HRIM 495A, a student registers for an internship class in
                        which they will be working at the Nittany Lion Inn or The Penn Stater Hotel and Conference
                        Center for about 15 hours per week, along with a one-hour per week class.

Mr. Jeff Heim      b.   HRIM 495B, Penn State Hospitality Services Executive Internship, for course credit (3 credit
                        hours), is also considered part of a full-time academic load during a typical fall or spring
                        semester. Similar to HRIM 495A, except that it involves extensive one-on-one work with a
                        PSHS department head for the semester, developing and implementing a project for the
                        improvement of the department. The time requirement is the same as HRIM 495A, however
                        there is no weekly class requirement, and students must have already successfully completed
                        HRIM 495A.

                   c.   HRIM 495F, Housing & Food Services Internship, for course credit (3 credit hours), is also
                        considered part of a full-time academic load during a typical fall or spring semester. This
                        internship is perfect for students interested in non-commercial or institutional food and
                        housing service management. Currently, the program offers a rotational experience through
                        the different aspects of the Penn State dining commons, including front- and back-of-the-
                        house positions, labor control, purchasing, etc., in addition to a semester project. Work
                        includes approximately 15 hours per week, plus a one-hour per week seminar class.

                   d.   HRIM 495G, Supervisory Internship, for course credit (6 credit hours registered in the fall
                        semester), is designed to fulfill up to one half of a student’s academic load in the fall
                        semester. This is a six-month program, where students spend the summer semester as a line
                        employee with PSHS, while attending all of the PSHS management training programs. Fall
                        semester is spent as a supervisor in the department for which the intern worked over the
                        summer. During the summer and fall, interns will work a minimum of 32 hours per week.




                                                               33
2. Off-campus internships:
      a.   HRIM 495E, Off Campus Internship: The HRIM Off-Campus Internship for course credit (3
           credit hours) is a full-time academic load for one complete twelve week summer, fall, or
           spring academic semester. Generally, the internship experience involves forty to fifty (40 to
           50) hours of hands-on experience per work week. Any student registered for this course is
           automatically considered, by the University, a full-time student and is required to only pay for
           the three (3) credit hours taken for this internship program. The full-time student status, even
           though the student is taking less than 12 (twelve) credit hours, is by special arrangement with
           the University’s Registrars Office. As such, any student registered for this course will be able
           to maintain their full time student status for the purposes of medical insurance, student loan
           repayment, and any other considerations given students with a full time student status
           designation. The sites for these internships can be domestic or international. Prior approval
           by the internship coordinator is required.
                      i. Regular written journal entries, papers, and progress reports are required
                     ii. The internship coordinator will visit many of the internship sites during the
                          course of the internship to evaluate the intern’s progress and cooperation of the
                          host company

      b.   Non-credit internships: Students can participate in internships without registering for credit,
           but this relationship is strictly between student and employer. The School of Hospitality
           Management and Penn State cannot offer any support to the student in such situations if it is
           not a positive learning experience, nor will the School of Hospitality Management have any
           control over the experience or structure for the student (or lack thereof) by the host company.

      c.   Work Leave: Students may take a leave of absence from Penn State to spend a semester at an
           industry work experience. The students arrange for the program with the participating
           hospitality organization. These experiences will count toward the 1000 hour work
           requirement but have no academic credit. For information on taking a leave of absence,
           please contact the University registrar, www.registrar.psu.edu.




                                                  34
                  Corporate Recruiting and Placement Guidelines

                        The School of Hospitality Management maintains strong relationships with the hospitality
                        industry. Faculty members have extensive experience in the industry, and many of them are
                        active in local, state, and national industry associations. The School also maintains close ties to
                        its alumni, many of whom are top executives in the field. The required work experience gives
                        undergraduates valuable exposure to the field and access to potential employers. This summary
                        provides you with guidelines for using the School’s Career Placement office in Room 206 of
                        the Mateer Building.
Ms. Rosemarie Hibbler Ms. Rosemarie Hibbler (rqh7@psu.edu) has the main responsibility for executing the School’s
                        policies in this area, and is the recruiting and placement coordinator. She is responsible for
                        conducting recruiting and placement affairs on a daily basis.



            The Placement Office provides services to students in all stages of their academic careers - from first-year
            students to seniors. We encourage you to explore all of the services and resources available to you. Please
            stop in and familiarize yourself with all that the career center offers.

            During the fall and spring semesters, companies interview on campus to fill permanent, summer, or
            management internship positions. Rosemarie Hibbler is also available to meet with you to discuss career
            development strategies and assist with resume preparation, networking opportunities, and finding the right
            summer or permanent job.

                                            Job Search Resources

            "Company Days" are designated throughout the semester to give you an opportunity to meet informally
            with company representatives to discuss job opportunities and learn more about the company. Notice of
            company days will be by email as well as the electronic message board located in the Mateer Building
            Lobby.

            Company Information Sessions are held by company representatives who visit campus to interview
            students. The company presentation provides the student an opportunity to learn more about the company
            and to find out as many details as possible before the interview. It is also a great way to break the ice with
            the recruiter and feel more comfortable when interviewing.

            On-campus Recruiting brings companies from various industry/agency segments to campus to interview
            students for both permanent and summer positions. To view the latest interview schedule, visit
            www.hhdev.psu.edu/shm/careers/student_sched.html.

            In addition to the resources and services available to students through the School of Hospitality
            Management Placement Office, Career Services located in the Bank of America Career Services Building
            (865-2377) is there to offer assistance and many other types of resources if you so choose. Visit their Web
            site at: www.sa.psu.edu/career/.


                                                                 35
                                Corporate Recruiters
Below is a partial listing of companies who visited the University Park campus in past semesters. This list
is provided to represent the variety of companies recruiting our graduates.

ARAMARK
Archon Hospitality                                        Moshulu
Bedford Springs Benchmark Hospitality                     Nemacolin Woodlands Spa & Resort
The Biltmore                                              Olive Garden
The Borgata & WaterClub                                   Pappas Restaurants
The Breakers                                              Penn State Hospitality Services
Cheesecake Factory                                        Potbelly Sandwich Works
Clyde’s Restaurants                                       Quiznos Sub
Crane Room Bar & Grille                                   Ramada Inn State College
Crestline Hotels                                          Red Lobster
Eat’n Park                                                Red Roof Inns
Ecolab                                                    Restaurant Associates
Four Seasons Hotels                                       Ritz-Carlton Hotels
Great American Restaurants                                The Sagamore
Growth Properties Hospitality Mgmt.                       Six Flags New England
Hershey Entertainment & Resorts                           Smokey Bones BBQ Sports Bar
Hilton Pittsburgh                                         Sodexo
Holiday Inn Altoona                                       Starwood Hotels & Resorts
Hoss’s Steak and Seahouse                                 Steak’n Shake
Hotel State College                                       Sunburst Hospitality
Houston’s Restaurants                                     Trump Casino & Resort
Hyatt Hotels                                              Vista Host Hotel Management
Interstate Hotels & Resorts                               Waldorf=Astoria Hotel
J. Alexander’s Restaurants                                Walt Disney World
Kimpton Hotel Group                                       Wegman’s
Loews Hotels                                              West Paces Resort
Longhorn Steakhouse                                       Winegardner& Hammons
Marriott Corporation                                      Wyndham Hotels & Resorts
Micros Systems, Inc.




                                                    36
 SECTION D


    HRIM
Student Services




       37
                             HRIM Student Organizations

Penn State Hotel and Restaurant Society
PSHRS is the umbrella student organization in the School of Hospitality Management. All students upon their entry
into the program become members and may continue as a member of the alumni chapter of this group upon
graduation. The purpose of the organization is to unite and build closer fellowship among the students, alumni, and
faculty of the school with the objectives of strengthening all the professions of the program and building the
reputation of the school. Student members can be active in any of the committees of the club: education, alumni
relations, social, fundraising, and community service. This organization provides trips to the International Hotel-
Motel and Restaurant Show in New York and National Restaurant Show in Chicago. This chapter’s affiliation with
the national alumni group gives students contacts with outstanding professionals in the field. For more information,
please contact the faculty advisers, Mr. Peter Regopoulos (pcr11@psu.edu), 221 Mateer Building, 814-867-
2298, Mr. Paul Kelley (pjk20@psu.edu), 121 Mateer Building, 814-863-8982, and Mr. Paul Howard
(pah101@psu.edu), 201A Mateer Building, 814-865-6728.



Club Managers Association of America
Student members of the Club Managers Association of America are interested in the leading private clubs in
America. The organization’s purpose is to promote networking with club managers and to encourage the education
and advancement of CMAA student members. The CMAA sponsors trips to clubs in the central Pennsylvania
chapter to explore and collect information about this aspect of the hospitality industry. For more information, please
contact the faculty adviser, Mr. Steve Musco (sam363@psu.edu), 211 Mateer Building, 814-863-8981.


Eta Sigma Delta
This HRIM honor society attempts to develop the professionalism of the individual student in HRIM and to advance
the segment of the industry related to travel, tourism, food and beverage management, and hospitality management.
The society fosters the growth of knowledge in the HRIM field and promotes contact between members of the
industry and the student body. Eligibility is based on individual student achievement. For more information, please
contact the faculty adviser, Dr. John O’Neill (jwo3@psu.edu), 233 Mateer Building, 814-863-8984.


Hotel Sales and Marketing Association
The Hotel Sales and Marketing Association was developed for those HRIM students interested in marketing sales.
One of the great learning experiences that HSMA offers to its members is the “sales blitz.” In a sales blitz, students
can actively participate in telemarketing as well as on-site calls. Meetings include guest speakers and discussion of
current issues of the field. For more information, please contact the faculty adviser, Dr. David Cranage
(dac2@psu.edu), 218 Mateer Building, 814-863-0296.



                                                         38
National Society for Minorities in Hospitality
This student organization fosters professional networking and diversity among its members at Penn State and the
founding chapter at Cornell University. For more information, please contact, Ms. Catherine Haynes
(coh5000@psu.edu), 150 Penn Stater, 814-863-5115.



Professional Convention Management Association (PCMA)

The principle purpose of the student chapter of PCMA is to familiarize its members with the basic aspects of the
meetings and conventions field through educational and networking opportunities supported or developed by the
Professional Convention Management Association and its members. For more information, please contact, Ms.
Leslie Scamaca (lgh101@psu.edu), 225 Mateer Building, 814-867-0196.

Hospitality Finance and Technology Professionals

    The Hospitality Finance and Technology Professionals equips the future graduate and manager with the requisite
finance and technology insights as well as professional development. Students are provided with cutting edge
information and use of today’s technology and financial tools. No student dues are required. For more information,
please contact, Mr. Peter Nyheim (pdn1@psu.edu), 226 Mateer Building, 865-9012 or Mr. Jeff Heim
(jvh4@psu.edu), 230 Mateer Building, 865-7990.

The Penn State Catering Society

Student members of The Penn State Catering Society are interested in learning to plan and carry out successful
catered events. The student’s growth will include development in the following areas.

·       Constructing an effective management team
·       One on one customer meetings
·       Food product purchasing
·       Effective timelines
·       Proper event staffing
·       Actual service of specific catered events

For more information, please contact the faculty advisor, Mr. Jeff Boggie (qzx1@psu.edu) 234 Mateer Building,
814-863-3370.

Women's Leadership Initiative

Female students from all departments in the College of Health and Human Development can participate in a 12-
month interdisciplinary, extracurricular program, in their junior year. The goal of the WLI is to create opportunities
for women students to observe, interact with and learn from outstanding established leaders, and to facilitate the
process of developing philosophies and individualized plans for becoming tomorrow's leaders.




                                                    39
The program includes:

         weekend workshops
         monthly seminars to observe and learn from outstanding leaders
         observations of and discussions about leadership in action
         selected readings for discussion, observation, and experimentation
         Annual PA Governor’s Conference for Women
         mentoring with alumnae leaders
         Service learning project

For more information, please contact, Dr. Marja Verbeeten (mjv13@psu.edu), 232 Mateer Building, 865-6673.


     Scholarships and Awards Available to Students in the
                       School of Hospitality Management
                       Scholarships and awards are available annually to qualified students in the School of
                       Hospitality Management.       Scholarships qualifications include:   academic merit, need,
                       promise, and leadership in the field of hospitality management. Students enrolled in the
                       College of Health and Human Development, and School of Hospitality Management during
                       the 2007-2008 academic year will be considered for scholarships and awards.

                       To be eligible for internal scholarships, you must: 1) complete the scholarships application

Dr. Vivienne Wildes     no later than May 1st, 2008 for awarding during the 2008-2009 academic year. It is highly
                       recommended that you also complete the FAFSA application as soon as possible. The
FAFSA application must be filed before April 16 th, 2008.                     The FAFSA form is available at
http://www.fafsa.ed.gov . Some scholarships, such as the prestigious Louis E. and Patricia Harvey Silvi
Scholarship, may require additional information such as resumes, letters of reference, or essays.

Information is regularly posted on our Scholarships bulletin board located outside 201 Mateer Building. Please refer
to these postings for announcements, deadlines, and scholarships workshops information. For additional information
you may contact Dr. Vivienne Wildes, Cair of the Scholarships and Awards Committee, 220 Mateer Building, 814-
863-0248 or vwildes@psu.edu.

Other scholarships and awards are available at Penn State. Students should contact the Office of Student Aid in 314
Shields Building (814-865-6301). Information about national and international competitions, scholarships and
awards can be found at the University Fellowships Office, 212 Boucke Building (814-863-8199) or on the web at
http://www.ufo.psu.edu.




                                                         40
SECTION E


 Advising
Information




    41
                                     Advising Information

The College of Health and Human Development recognizes the crucial role of advising for undergraduate students
and views advising as an important aspect of the professional responsibilities of faculty. The HHD student support
center system provides maximum academic support for the students enrolled in the College, as well as for
prospective students. On behalf of the Dean’s Office, and the HRIM department, Mr. David Rachau provides
consultations and “Dean’s signature” for pre-major HRIM students and HRIM students regarding:


    •   Distance Education

    •   Faculty Senate Petitions

    •   Reinstatement to Degree Status

    •   Re-enrollment to HRIM Status

    •   Leave of Absence

    •   Withdrawal from the University

    •   Deferred Grades

    •   Academic Renewal

    •   HRIM Schedule Planning

    •   Transfer Course Evaluation




Mr. Rachau is available by appointment in 212 Mateer Building to assist with the procedures listed above. Please
call 814-865-2156 to schedule an appointment. Mr. Rachau advises all pre-major students with the intentions of
declaring the HRIM major.

Each student, once in the HRIM major, is assigned a faculty advisor who will assist the student in his/her academic
plan of study and with registration for classes. Faculty advisors have a wealth of information to provide about the
hospitality industry and can offer guidance on career paths. Faculty advisors also maintain very strong ties to
professionals in the hospitality industry and often are able to assist students in finding summer employment,
internships, and positions upon graduation. Your faculty advisor is generally the first person you should see in the
event you have a question or need advice. Your can contact your advisor via phone, e-mail, or visit their office
during posted office hours. If you are uncertain on who your advisor is, your advisor’s name and email address
appears on the first page of your HRIM degree audit.

We strongly recommend that you get to know your faculty advisor. Your advisor is your contact person and it is
his/her goal to help you in any way possible.

                                                        42
               Additional Information is Available from:
Mr. David Rachau, Academic Adviser
School of Hospitality Management Advising Center, 212 Mateer Building
814-865-7033     dqr5@psu.edu




Dr. Albert Bartlett, Associate Director
School of Hospitality Management, 201F Mateer Building
814-863-7443     bartb@psu.edu




Ms. Brenda Condo, Undergraduate Program Specialist
School of Hospitality Management, 201K Mateer Building
814-867-2170     blc20@psu.edu




Ms. Rosemarie Hibbler, Coordinator for Career Placement and Advising
School of Hospitality Management, 213 Mateer Building
814-863-1448     rqh7@psu.edu




Mr. Jeff Heim, Internship Coordinator
School of Hospitality Management, 230 Mateer Building
814-865-7990    jvh4@psu.edu




Dr. Karthik Namasivayam, International Programs PIC, Honors Adviser
School of Hospitality Management, 216 Mateer Building
814-863-9774    kun1@psu.edu




Dr. Hubert Van Hoof, Director
School of Hospitality Management, 201E Mateer Building,
814-863-0009     hbv1@psu.edu

                                              43
                                                      201 Mateer Building
                                                          (814) 865-1853
                                             Dr. Hubert B. Van Hoof, Director




                                       This publication is available in alternative media on request.


The Pennsylvania State University is committed to affirmative action, equal opportunity, and the diversity of its workforce. U.Ed HHD 08-15