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
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
  1. Course Learning Goals

    Students will:

    1. Analyze problems and solutions in the hospitality industry;
    2. Understand and discuss employee-employer, and management relationships within the tourism and hospitality industry;
    3. Use and apply understanding of the tourism and hospitality industry make informed ethical decisions; and
    4. Assess other concepts, including food-service equipment and facility planning within the context of hypothetical scenarios.
  2. Planned Sequence of Topics and/or Learning Activities

    The following topics are presented:

    1. Current topics in hospitality development
    2. Employee, employer, and management relationships
    3. Hospitality management theory
    4. Food service equipment
    5. Facility planning and equipment
    6. Industry ethics
  • Assessment Methods for Course Learning Goals

    Exams, 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