2010/11 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 Degree Requirements ...............................................................................................................14 HRIM Course Descriptions......................................................................................................16 Plan of Study ............................................................................................................................23 Flow Chart ..............................................................................................................................25 Areas of Specialization ............................................................................................................26 International Programs .............................................................................................................27 Global Hospitality Program ...............................................................................................27 Chinese University of Hong Kong ....................................................................................27 Hotel Management School, Maastricht .............................................................................27 Hospitality Studies in Europe ...........................................................................................28 Summer in San Juan, Puerto Rico .....................................................................................28 Culinary Program in Lyon, France ....................................................................................28 Spring Break in Italy/Spain/Greece ...................................................................................29 Study Abroad Programs .....................................................................................................29 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...........................................................................................................41 Section E — Advising Information ............................................................................................42 Advising Information ...............................................................................................................43 Individuals From Whom to Obtain Additional Information ...................................................44 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 8,000 alumni in all fifty states and in many countries around the world that 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, you will find that the industry 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 your expectations of us. 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 229) 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. Brian Black (Room 201A) 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 Paul Howard, Room 217A Mateer). Please see your assigned academic advisor 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 Name Office Phone Office Address Email Title Andrew, William 863-0272 219 Mateer WPA@PSU.EDU Associate Professor Bardi, James 610-396-6123 142 Franco Bldg. JXB21@PSU.EDU Assistant Professor Berks (Berks Campus) Bartlett, Bart 863-7443 201F Mateer BARTB@PSU.EDU Associate Director and Associate Professor Black, Brian 865-6728 201A Mateer BAB180@PSU.EDU Director of Hospitality Industry Relations Boggie, Jeffrey 863-3370 209 Mateer QZX1@PSU.EDU Chef, Instructor Devon Bordi 863-3588 123 Mateer DMB447@PSU.EDU Research Technologist, Center for Food Innovation Bordi, Peter 863-3579 124 Keller PLBJR@PSU.EDU Associate Professor Director of the Center for Food Innovation Condo, Brenda 867-2170 201K Mateer BLC20@PSU.EDU Undergraduate Program Specialist Conklin, Martha 865-7756 213 Mateer MTC11@PSU.EDU Associate Professor Cranage, David 863-0296 218 Mateer DAC2@PSU.EDU Associate Professor Driver, Dawn 863-0840 201D Mateer DAD15@PSU.EDU Assistant to the Director Durham, Steve 867-2903 210 Mateer STD10@PSU.EDU Instructor of Gaming & Casino Management Egan, Beth 863-7539 214 Mateer BETHEGAN@PSU.EDU Director, On Line Programs Dietetics and World Campus, Instructor Heim, Jeff 865-7990 230 Mateer JVH4@PSU.EDU Instructor Internship Coordinator Hibbler, Rosemarie 863-1448 229 Mateer RQH7@PSU.EDU Coordinator for Career Placement and Advising Holler, Lanora 865-8426 201G Mateer KLH3@PSU.EDU Graduate Program Specialist Howard, Paul 867-3822 217A Mateer PAH101@PSU.EDU Instructor Jackson, Ruth Ann 863-5437 225 Mateer RAL10@PSU.EDU Director of Hospitality Leadership Institute, Instructor Kelley, Paul 863-8982 121 Mateer PJK20@PSU.EDU Instructor King, Scott 865-7441 104A Mateer SDK1@PSU.EDU General Manager, Café Laura Korner, James 865-6603 213 Mateer JRK31@PSU.EDU Instructor Mattila, Anna 863-5757 224 Mateer ASM6@PSU.EDU Marriott Professor of Lodging Management 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, Honors Program Advisor 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 Academic Advisor and Instructor 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 Sharma, Amit 865-0126 223 Mateer AUS22@PSU.EDU Assistant Professor Kim Snyder 865-3447 124 Mateer KAC104@PSU.EDU Research Technologist, Center for Food Innovation Tews, Michael 863-7130 222 Mateer MJT17@PSU.EDU Assistant Professor Tortorello, Samantha 863-3588 Sensory Lab SAT182@PSU.EDU Senior Research Technologist 123 Mateer Van Hoof, Bert 863-0009 201E Mateer HBV1@PSU.EDU Director and Professor Verbeeten, Marja 865-6673 232 Mateer MJV13@PSU.EDU Assistant Professor Wildes, Vivienne 863-0248 220 Mateer VWILDES@PSU.EDU Assistant Professor Witherite, Eleanor 865-1853 201 Mateer ERW130@PSU.EDU Administrative Support Assistant/Receptionist Yersin, Peter 863-8993 231 Mateer PMYERSIN@PSU.EDU Instructor Zimmerman, Michael 863-6665 201H Mateer MRZ3@PSU.EDU Budget/Finance Assistant 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. 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. Brian A. Black, Director of Hospitality and Industry Relations. B.S. in Hotel, Restaurant and Institutional Management, The Pennsylvania State University. Hospitality experience includes management positions with Hyatt Hotels and Resorts, most recently served as director of sales and marketing. Teaches colloquium in hospitality management. 4 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 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 Business Administration. Teaches courses in casino management and develops training seminars for industry practitioners through the Hospitality Leadership Institute. Expertise includes Native American gaming, financial controls, and the history and regulation of American gaming industry. 5 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 . 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, Director of Hospitality Leadership Initiative. 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. 6 Jim Korner, Instructor. M.B.A., Webster University, BM Bachelor of Music Education, Ohio University. Has 32 years of College and University Administration. Past Director of Campus Dining Services at the University of Missouri, Columbia. Past Executive Director of University Services at Seattle Pacific University. Served as President of the National Association of College and University Food Services. Teaching focus is the on-site section of the food industry. Anna S. Mattila, Marriott Professor of Lodging Management 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 and Professor-in-Charge of International Programs. Ph.D., Cornell University. M.M.H., Cornell University. B.A., Madras University, India. Teaches courses in human resources and organizational behavior. Research interests include service quality, innovations, and organizational and human resource strategies for service industries. 7 Breffni Noone, Assistant Professor and Honors Program Advisor. 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, Senior 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 Advisor. M.Ed. in Counselor Education, The Pennsylvania State University. B.S. in Psychology, The Pennsylvania State University. Pre-major and transfer advisor 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. Owned 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 Management. 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. Michael J. Tews, Assistant Professor. Ph.D. in Hotel Administration with a specialization in Human Resource Management and Organizational Behavior from Cornell University. M.S. in Industrial Relations from the London School of Economics. B.S. in Hotel Administration from Cornell University. Teaches courses in human resources management. Research interests include employee selection, training, and retention. 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. 9 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 Jadine Reese Brenda Condo Advisor & Staff Photo Undergraduate Assistant for On-Line Currently Program Specialist Programs (Dietetics Unavailable and World Campus) Dawn Driver Eleanor Witherite Assistant to the Director Administrative Support Assistant/Receptionist Rosemarie Hibbler Coordinator for Career Michael Zimmerman Placement and Advising Budget/Finance Assistant Lanora Holler Graduate Program Specialist Devon Bordi Research Technologist, Center for Food Innovation Kim Snyder Research Technologist, Center for Food Innovation Samantha Tortorello Senior Research Coordinator 11 SECTION B HRIM Curriculum 12 HRIM PROGRAM Vision We, the Penn State School of Hospitality Management, will be without equal in educating leaders for the dynamic and global hospitality industry. Mission The School of Hospitality Management provides outstanding leadership for a global and dynamic hospitality industry. Its programs, research, and service to the profession are at the forefront of hospitality management education, and its faculty, staff, and students bring a new level of proficiency to the hospitality industry. The School inspires all students to pursue excellence in scholarship, exhibit a strong work ethic, and become responsible and ethical hospitality leaders. Intentions 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 either option. 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” course 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 HRIM electives area of the curriculum. Beyond this, additional credits are considered useful electives. 13 Degree Requirements Hotel, Restaurant, and Institutional Management (HRIM) Major Hotel, Restaurant, and Institutional Management (HRIM) Option Minimum of 120 credits required (Always consult with your advisor 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) – Introduction to Spreadsheets and Databases 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 355 – 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 14 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. 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 course provides basic food service management information addressed in the national registration examination for dietitians. 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. 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 or ACCTG 211. 16 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 355 -- Legal Aspects of the Hospitality Industry (3) 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 or concurrent course: 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 or concurrent 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 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. 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. 17 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. 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. 18 Supporting and Foundation Courses in the HRIM Major: CMPSC 203 – (GQ) Introduction to Spreadsheets and Databases (4) Design, use, and programming of spreadsheets and data bases with applications from a range of disciplines. 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 228 – Hospitality Food Safety (1) Application of HACCP, U.S. Food Code, biosecurity and other federal regulations to hospitality foodservice operations. Students attain certification in foodservice sanitation. 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. HRIM 311 -- Wine Appreciation (2) A study of identification of varieties of wine, methods and techniques of viniculture, development of wine lists and wine marketing. Prerequisite: At least 21 years of age. 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 19 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 concepts 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 413 -- New Product Development (3) Students work in the Mateer research kitchen on supervised projects. 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 443 -- Sales Planning and Advertising for Hospitality Operations (3) Elements of sales management, advertising, promotion and public relations as applied to hospitality organizations. Prerequisite: HRIM 442 or 3 credits in marketing. HRIM 455 -- Convention Management (3) Management principles of hotel convention sales and service. Prerequisite: HRIM 380, HRIM 442 HRIM 456 (HRIM 386, effective Spring 2011) -- 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 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 482 -- Hospitality Real Estate (3) The course focuses on commercial real estate concepts related to the hospitality industry. Prerequisite: HRIM 336, HRIM 380 20 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 (Fall) -- Meeting and Events I (3) Students will learn concepts and applications to Event and Meeting planning. HRIM 497A (Spring) -- Advanced Meeting Planning (3) Students will learn advanced concepts and applications to Event and Meeting Planning. 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 (Fall) (HRIM 486, effective Spring 2011) -- Casino Marketing (3) Students will learn marketing techniques for casinos which take into account the external environment, individual consumer choices and ethical considerations. HRIM 497D (Spring) (HRIM 387 effective Spring 2011) -- Casino Controls (3) Casino controls are studied along with the issuance of comps and credits. HRIM 497E -- Business Ethics and Corporate Social Responsibility (3) Examines the role of ethics and corporate social responsibility in hospitality including the concepts of management. HRIM 497F -- Entrepreneurship in the Hospitality Industry (3) This course will explore the characteristics of the successful entrepreneur and the process of starting a new business venture. HRIM 497G -- French Cuisine/Culture (3) Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest. 21 HRIM 497G (Fall) (HRIM 487, effective Spring 2011) -- Casino Operations and Societal Impact of Gaming (3) Students will learn the organization structure, the organization culture, and the ethical responsibility toward disordered gambling and other social impacts. HRIM 497G (Spring) (HRIM 388, effective Spring 2011) -- Gaming Operations Management (3) Casino games’ rules and protection are explored. HRIM 497H -- Research Design (2) Students learn how to perform research projects. Typically taken by HRIM students of the Schreyer Honors College. HRIM 498A -- International Hospitality Management (3) Focuses on tourism related infrastructure in ancient and modern Greco-Roman times. Includes required trip to Greece or Italy during spring break. HRIM 498C -- Spanish for Hospitality International (1-4) This course is designed to cover major Caribbean cuisines in Caribbean setting. 22 Recommended Academic Plan for Hotel, Restaurant, and Institutional Management (HRIM starting at University Park) 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 HRIM 355 Legal Aspects of Hospitality Industry 3 Management CMPSC 203 or STAT 200 (GQ) Introduction to 4 CMPSC 203 or STAT 200 (GQ) Introduction to 4 Spreadsheets and Databases Spreadsheets and Databases 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 NUTR 119 Elementary Foods 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. 23 Recommended Academic Plan for Hotel, Restaurant, and Institutional Management (HRIM starting at non-University Park locations) Semester 1 Credits Semester 2 Credits ENGL 015 or 030 (GWS) Composition/Honors Comp. 3 CMPSC 203 or STAT 200 (GQ) Introduction to 4 Spreadsheets and Databases 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) Introduction to 4 HRIM 335 (or ACCTG 211) Hospitality 3-4 Spreadsheets and Databases 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 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 0.00-1.5 NUTR 251 taken) Total Credits: 14 Total Credits: 14-15.5 Semester 7 Credits Semester 8 Credits HRIM 355 Legal Aspects of Hospitality Industry 3 HRIM 430 Adv. Food Production/Service Mgmt. 3 HRIM 435 Financial Management 3 HRIM 466 Human Resource Mgmt. in Hosp. 3 HRIM 442 Hospitality Marketing 3 HRIM 490W Strategic Hospitality Management 3 HRIM 480 Advanced Hotel Management 3 HRIM 492 Advanced Professional Seminar 1 HRIM Elective 3 HRIM Elective 3 HRIM Elective 3 Total Credits: 15 Total Credits: 16 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. 24 Flow Chart for Sequenced HRIM Major & Option Courses Prerequisite for all higher level HRIM courses, except HRIM 335, HRIM 355 and HRIM 365 which may be taken concurrently HRIM 380 HRIM 480 HRIM 336 HRIM 201 HRIM 365 HRIM 466 ECON 002 MATH 021 Or a math equivalency HRIM 335 HRIM 336 HRIM 435 HRIM met 490W (by testing score) STAT 200 CMPSC 203 HRIM 350 MKTG 221 or HRIM 442 MKTG 221W or MKTG 301 NUTR 119 HRIM 330 HRIM 430 HRIM 228 HRIM 329 Management Dietetics Option also requires this six-semester sequence: CHEM 110 CHEM 202 BMB 211 NUTR 445 NUTR 446 NUTR 452 25 Areas of Specialization We strongly encourage students to use their 12 credits of major electives to develop a specialization or area of emphasis. Doing so not only makes 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, Spanish for Hospitality or Gaming and Casino Management. 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 college. 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 a course in 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 the fundamentals of casino management regarding controls and game protection, marketing tools unique to the industry, operational know-how, comps and credit, and more. 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 identify a set of appropriate elective courses that combines the best of all worlds: personal interest, academic challenge, and enhanced career opportunities. 26 International Programs Whether you work in the U.S. or abroad upon graduation, our industry requires you to be comfortable working with guests and employees from many different cultures and countries. The School of Hospitality Management continually strives to create unique international opportunities that will enhance your expertise and knowledge of living and working in multiple cultures, an important career skill to acquire in a shrinking and connected world. THREE-SEMESTER GLOBAL PROGRAM The School of Hospitality Management, has entered into agreements with the Chinese University of Hong Kong and the Hotel Management School, Maastricht, The Netherlands, to offer PSU students the opportunity to live and study in two completely different cultures and academic environments for two consecutive semesters. This is a unique program in which a group of PSU students will join similar-sized cohorts from Hong Kong and the Netherlands and start their studies at the Chinese University of Hong Kong in the Fall of each year. At CUHK, students will learn about, hospitality management issues and culture. In the following Spring semester, all students move to Maastricht and will study issues related to the European hospitality industry. Finally, all students, including those from Hong Kong and Maastricht, will come to Penn State in the following Fall semester to complete the program with an in-depth look at the U.S. hospitality industry. This special program provides students with a firm grasp of global issues facing the hospitality industry and a unique opportunity to work closely with peers from two other continents. Students pay PSU tuition throughout and all courses are taught in English. SEMESTER-LONG PROGRAMS CHINESE UNIVERSITY OF HONG KONG A semester-long exchange program at the Chinese University of Hong Kong (CUHK), you pay PSU tuition and study at CUHK for one semester or a year. Course instruction is in English and both Hospitality Management and General Education courses are available fall and spring semesters. Students usually carry about 15 credits each semester. HOTEL MANAGEMENT SCHOOL, MAASTRICHT, NL A semester-long exchange program at the Hotel Management School in Maastricht, you pay PSU tuition and study at Maastricht for one semester or a year. Course instruction is in English and both Hospitality Management and General Education courses are available offered fall and spring semesters. Students usually carry about 15 credits each semester. 27 UNIVERSIDAD SAN IGNACIO DE LOYOLA, LIMA, PERU A semester-long exchange program at the USIL Lima. Students will learn about the Latin America hospitality industry and also have an opportunity to learn Spanish. This program is ideal for those who wish to expand their language abilities in an immersion learning experience. All hospitality courses are taught in English; students pay PSU tuition. SUMMER PROGRAMS HOSPITALITY STUDIES IN EUROPE A five-week summer program in Europe, combining three credits each 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. Approximate dates: Late June – late July. SUMMER IN SAN JUAN, PUERTO RICO Two courses, each 3 credits, are offered: Spanish for Hospitality and International Hospitality Management. Prerequisites apply for the Spanish for Hospitality courses (discretion of instructor). You will learn Spanish and be able to use it as you travel around the beautiful island of Puerto Rico. Learn about the culture and cuisine of the Islands. Approximate dates: Mid May – mid June. CULINARY PROGRAM IN LYON, FRANCE A three credit, two-week summer culinary program at the world famous Institute Paul Bocuse. You 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. Approximate dates: Mid May – mid June . 28 SPRING SEMESTER COURSE-ONE WEEK ABROAD HOSPITALITY AND CULTURE OF ITALY & GREECE A three-credit course “Hospitality & Culture in the Ancient and Modern Greco-Roman World” focuses on hospitality and tourism related culture, customs, and infrastructure (lodging, food & beverage facilities). The course meets on campus 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 Deadlines for Study Abroad applications for the next year are as follows: Fall Semester & Academic Year Deadline – Jan. 20th Decision – Mar. 15th Scholarship Notification – Mar. 22nd Spring Semester Deadline – Apr. 1st Decision – June 15th Scholarship Notification – June 22nd Summer Session(s) Deadline – Feb. 1st Decision – Mar. 5th Scholarship Notification – Mar. 12th Additional information on these, and other Study Abroad opportunities, can be found on the PSU International Programs website at http://www.international.psu.edu/ea/. For further information on studying abroad, please contact Dr. Karthik Namasivayam, Professor-In-Charge of International Development (email@example.com). 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 the 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 on page 32. 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 advisor 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 appreciate your co-operation in completing this form. 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 advisor 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 229 of the Mateer Building. Ms. Rosemarie Ms. Rosemarie Hibbler (firstname.lastname@example.org) has the main responsibility for executing the School’s Hibbler poli policies in this area, and is the administrator of the Career Placement Center. 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. The recruitment calendar is available on Angel. 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. AC Nightlife Marriott Corporation ARAMARK McDonalds Archon Hospitality Metz Omni Bedford Springs Micros Systems, Inc. The Biltmore Nemacolin Woodlands Spa & Resort The Borgata & WaterClub Olive Garden Bubba Gump Shrimp Co. Pappas Restaurants Charles Town Casino Penn State Hospitality Services Cheesecake Factory Potbelly Sandwich Works Clyde’s Restaurants Red Lobster Compass Red Robin Eat’n Park Red Roof Inns Ecolab Restaurant Associates Four Seasons Hotels Ritz-Carlton Hotels Gaylord Resort Sands Bethlehem Giant Eagle Sodexo Great American Restaurants Starwood Hotels & Resorts Growth Properties Hospitality Mgmt. Sunburst Hospitality HEI Hotels TGIF (Bistro) Hershey Entertainment & Resorts Uno Chicago Grill Hoss’s Steak and Seahouse Vista Host Hotel Management Houston’s Restaurants Waldorf=Astoria Hotel Hyatt Hotels Walt Disney World J. Alexander’s Restaurants Wegman’s Kimpton Hotel Group White Lodging Longhorn Steakhouse 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 advisors, Mr. Peter Regopoulos (email@example.com), 221 Mateer Building, 814-867- 2298, or Mr. Jeff Heim (firstname.lastname@example.org), 230 Mateer Building, 814-865-7990. Casino Management Club This organization is student run and driven to provide opportunities to experience the casino industry as a part of management. Participation in industry trade shows, field trips to major gaming markets, production of casino nights, speakers series, and professional networking opportunities are among the activities planned by the Casino Management Club. For more information, please contact Adam Schaum, President, email@example.com, or Steve Durham, faculty advisor (firstname.lastname@example.org). 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 advisor, Mr. Paul Howard (email@example.com), 217A Mateer Building, 814-574-9850. Eta Sigma Delta – By invitation only 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 advisor, Dr. John O’Neill (firstname.lastname@example.org), 233 Mateer Building, 814-863-8984. 38 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 advisor, Dr. David Cranage (email@example.com), 218 Mateer Building, 814-863-0296. 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. Rosemarie Hibbler (firstname.lastname@example.org), 229 Mateer Building, 814-863-1448. 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. 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 (email@example.com), 226 Mateer Building, 865-9012 or Mr. Jeff Heim (firstname.lastname@example.org), 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 (email@example.com) 209 Mateer Building, 814-863-3370. 39 School of Hospitality Management International Club (SHMIC) The aim of the International Club is to foster and promote a greater international cultural understanding within the School of Hospitality Management. Students involved in this group will have the opportunity to open themselves and others to the many benefits of sharing and appreciating the nuances of different cultures and prepare themselves for working in a global industry. Students in this club will support the Study Abroad and International Programs of the SHM by planning and conducting culinary, dance, and other suitable activities and events. The Club will actively contact and network with corporate officers with International Development of various hospitality organizations. Additionally, this club is interested in establishing an international service component in the coming semesters. For more information, please contact the faculty advisor, Dr. Karthik Namasivayam (firstname.lastname@example.org), 216 Mateer Building, 814-863-9774. Spa Professionals Association Student members of the Spa Professionals Association are interested in issues specifically related to spa management in a hotel or club context. The organization’s purpose is to promote networking with spa directors and to encourage the education and advancement of future spa managers. Club topics include financial management for spas, industry-specific human resources practices, spa ownership, and spa treatment modalities. For more information, please contact the graduate advisor, Lydia Hanks, (email@example.com) 201 Mateer Bldg. Women's Leadership Initiative – Application/Invitation required 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. 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. Abby Diehl (firstname.lastname@example.org), 201 Henderson Building, 863-2207. 40 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 will be considered for scholarships and awards. To be eligible for internal scholarships, you must: 1) complete the scholarships application on the HHD website and 2) complete the FAFSA application as early as possible. The FAFSA form is available at http://www.fafsa.ed.gov. Some scholarships may require additional information such as resumes, letters of reference, or essays. 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. 41 SECTION E Advising Information 42 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. You can contact your advisor via phone, e-mail, or visit their office during posted office hours. Your advisor’s name and email address appear 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. 43 Additional Information is Available from: Mr. David Rachau, Academic Advisor School of Hospitality Management Advising Center, 212 Mateer Building 814-865-7033 email@example.com Dr. Albert Bartlett, Associate Director and Undergraduate Professor-in-Charge School of Hospitality Management, 201F Mateer Building 814-863-7443 firstname.lastname@example.org Ms. Brenda Condo, Undergraduate Program Specialist School of Hospitality Management, 201K Mateer Building 814-867-2170 email@example.com Ms. Rosemarie Hibbler, Coordinator for Career Placement and Advising School of Hospitality Management, 229 Mateer Building 814-863-1448 firstname.lastname@example.org Mr. Jeff Heim, Internship Coordinator School of Hospitality Management, 230 Mateer Building 814-865-7990 email@example.com Dr. Karthik Namasivayam, International Programs Professor-in-Charge School of Hospitality Management, 216 Mateer Building 814-863-9774 firstname.lastname@example.org Dr. Breffni Noone Honors Advisor School of Hospitality Management, 215 Mateer Building 814-865-7128 email@example.com Dr. Hubert Van Hoof, Director School of Hospitality Management, 201E Mateer Building, 814-863-0009 firstname.lastname@example.org 44 201 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.
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