Associate Degree in Hotel, Restaurant, and Institutional Management
The associate degree in hotel, restaurant, and institutional management is a 64- to 66-credit program. To earn this degree, you must successfully complete:
- 44 major course credits
- 21 General Education credits
The program's major courses (44 credits) focus on issues relevant to today's hotel, restaurant, and institutional managers. As a student in this program, you will study such topics as food safety; hotel and restaurant marketing and merchandising; institutional purchasing and cost control; nutrition; and hospitality supervision. Consult an adviser for more information on this program.
Degree Map
Required and Prescribed Courses (44 credits)
A student enrolled in this major must receive a grade C or better in all required courses (marked with asterisk below). Courses in the major are offered through Penn State World Campus. A number of these courses are also offered in an evening classroom environment with Penn State Continuing Education. Call an adviser for more information.
D S M 101 Food Safety and Sanitation (3 credits) Principles and procedures to insure food safety; using hazard analysis, critical control processes to manage a quantity food service sanitation system.
HRIM 201 Introduction to Management in the Hospitality Industry (3 credits) Introduction to the hospitality industry and hospitality management. Concurrent: HRIM 202
(Choose HRIM 204 or MKTG 221)
HRIM 204 Hotel and Restaurant Marketing and Management (3 credits) Merchandising and marketing as a system concerned with motivating consumers to purchase hospitality products and services. This course will not meet the prescribed requirements for the HRIM major in any option.
MKTG 221 Contemporary American Marketing (3 credits) Social and economic aspects, movement of goods and services from producers to consumers; analysis of marketing functions, systems, and institutions. A student may not receive credit toward graduation for both MKTG 221 and 301, or for both B A 303 and MKTG 221. May not be used to satisfy Smeal College baccalaureate degree requirements. Prerequisite: 3 credits in economics
*HRIM 250 Quantity Food Production Analysis (4 credits) Physical characteristics of principal food product groups considered. Topics include purchasing problems, preparation techniques, quality, and cost control. This course will not meet the prescribed requirements for the HR&IM major in any option.
HRIM 260W Hospitality and Supervision Seminar (4 credits) Hospitality management topics are discussed with a major emphasis on operations management. Prerequisite: HRIM 204, HRIM 310, HRIM 380. Prerequisite or concurrent: HRIM 250
*HRIM 270 Hospitality Administration Seminar (4 credits) Components of food service systems are identified and studied as separate problems and as a total system. This course will not meet the prescribed requirements for the HRIM major in any option. Prerequisite: HRIM 250, HRIM 260W, or HRIM 250, MGMT 341
HRIM 295 Analysis of Field Experience I (2 credits) Directed written and oral analysis of the 500-hour hospitality working experience, focusing on the physical and social environment.
HRIM 305 Restaurant Management (3 credits) Restaurant food service management systems in the hospitality field; analysis including cost control and quality control techniques. Prerequisite: or concurrent: HRIM 201
HRIM 310 Hotel, Restaurant, and Institutional Purchasing and Cost Control (3 credits) Purchasing and cost control principles for hotel, restaurant, and institutional operations. Prerequisite: HRIM 201, HRIM 202, HRIM 335, HRIM 380, NUTR 119
HRIM 315 Hospitality Service Management (3 credits) Systems analysis, design, and application of service in hospitality management operations. Prerequisite: HRIM 201 or an introductory management course
HRIM 319 Hospitality and Facilities Management (3 credits) Fundamental principles of facilities planning, facilities management, and maintenance for all segments of the hospitality industry. Prerequisite: HRIM 201
(Choose HRIM 335 or ACCTG 211)
