HRIM220 HRIM Seminar
Department of Business Studies: Hospitality and Tourism Management
- I. Course Number and Title
- HRIM220 HRIM Seminar
- II. Number of Credits
- 3 credits
- III. Number of Instructional Minutes
- 2250 minutes
- IV. Prerequisites
- HRIM210 (C or better) or HRIM280 (C or better) or Permission of the Department of Business Studies
- V. Other Pertinent Information
- Beginning Fall 2018, this number of this course is HOSP220.
- VI. Catalog Course Description
- In this writing intensive course, students analyze problems and solutions in the hospitality industry. Students learn about employee-employer, and management relationships in the tourism and hospitality industry. Other topics include food service equipment, kitchen design, and ethical decision making within the industry.
- VII. Required Course Content and Direction
Course Learning Goals
- Analyze problems and solutions in the hospitality industry;
- Understand and discuss employee-employer, and management relationships within the tourism and hospitality industry;
- Use and apply understanding of the tourism and hospitality industry make informed ethical decisions; and
- Assess other concepts, including food-service equipment and facility planning within the context of hypothetical scenarios.
Planned Sequence of Topics and/or Learning Activities
The following topics are presented:
- Current topics in hospitality development
- Employee, employer, and management relationships
- Hospitality management theory
- Food service equipment
- Facility planning and equipment
- Industry ethics
Assessment Methods for Course Learning GoalsExams, quizzes, classroom exercises, class or online participation, and/or projects as specified by the area faculty and described in the individual instructor's syllabus are utilized.
Reference, Resource, or Learning Materials to be used by Student:See course syllabus.
Review/Approval Date - 4/99; Revised 3/05; Revised 12/18/2015