Curriculum - HRIM
The Hotel, Restaurant and Institutional Management (HRIM) major leads to a Bachelor of Science, and is a four-year major with a curriculum based in liberal arts, business and specialized courses in technical applications for the hospitality industry. Students are provided a foundation in the traditional academic areas to complement the business and hospitality courses. Basic business fundamentals of accounting, economics, marketing, information systems, finance and organization are part of the core curriculum. Courses in Food and Beverage Management, Lodging Operations, Managerial Accounting, Law, Marketing and Human Resources in the Hospitality Industry are just some of the departmental requirements. In addition to the core program requirements, elective courses are offered in such topics as Club Management, Entrepreneurship and Venture Creation, Cross Cultural Etiquette & Protocol, Meeting & Conference Management, Issues in Tourism and Gaming Issues in Tourism Management.
With 10-18 credits in free electives students have the opportunity to study abroad or minor in one of the many options offered at the University in areas such as Spanish, business and history. Some students choose an aggressive course of study and apply for the HRIM 4+1+1 MBA program. In this program, students complete their Bachelor of Science and MBA, in five years of study and one year of supervisory experience in an industry related job. This program is very competitive.
DEGREE REQUIREMENTS
UNIVERSITY REQUIREMENTS - 6 CREDITS
- ENGL 110 Critical Reading & Writing (3)
- Multicultural, ethnic, and/or gender-related course (3) (This requirement may be fulfilled through a course taken to complete another degree requirement.)
MAJOR REQUIREMENTS
Humanities (12-13 credits)
- ENGL 312 Written Communications in Business (3)
- COMM 212 Oral Communication in Business (3)
- Foreign language elective (3-4)
- Humanities courses (3)
Sciences and Math (15 credits)
- MATH 115 Pre-Calculus (3) OR MATH 114 College Mathematics and Statistics (3) OR MATH 221 Calculus (3) OR successful performance on the proficiency test in mathematics administered by the Department of Mathematical Sciences.
- STAT 200 Basic Statistical Practice (3) OR STAT 201 Introduction to Statistics (3)
- NTDT 200 Nutrition Concepts (3) (minimum grade C-)
- Science courses (6)
Social Sciences (9-12 credits)
- PSYC 100 General Psychology (3)
- ECON 151 Introduction to Microeconomics (3) AND ECON 152 Introduction to Macroeconomics (3)
- Sociology course (3)
Business and Accounting Courses (13-15 credits)
- ACCT 207 Accounting I (3)
- BUAD 301 Introduction to Marketing (3)
- BUAD 309 Management and Organizational Behavior (3)
- FINC 311 Principles of Finance (3)
HRIM Core Courses (50 credits)
- HRIM 180 Introduction to Hospitality (3)
- HRIM 187 Introduction to Hospitality Information Management (3)
- HRIM 201 Food Principles (2)
- HRIM 211 Food Principles Laboratory (1)
- HRIM 218 Beverage Management (3)
- HRIM 321 Quantity Food Service Management (2)
- HRIM 325 Laboratory in Quantity Food Service Management (2)
- HRIM 327 Property Engineering (3)
- HRIM 380 Management of Lodging Operations (3)
- HRIM 381 Management of Food & Beverage Operations (3)
- HRIM 382 Managerial Accounting and Finance in the Hospitality Industry (3)
- HRIM 450 Managing Hospitality Information Systems (3)
- HRIM 480 Human Resources Management in the Hospitality Industry (3)
- HRIM 481 Marketing in the Hospitality Industry (3)
- HRIM 482 Law of Innkeeping (3)
- HRIM 488 HRIM Practicum I (4)
- HRIM 489 HRIM Practicum II (6)
- ELECTIVES (10-18 credits)
A MINIMUM OF 120 CREDITS REQUIRED FOR GRADUATION
Hospitality-Related Work Experience - Students who are seeking the degree will be expected to document a minimum of 700 hours of work-related experience in the hospitality industry, plus 100 hours of community service.
Course Descriptions
University Course Catalog
Suggested Sequence of Study
