Kansas State University

HRM Undergraduate Course Descriptions

HMD 120. Survey of the Hospitality Industry. (1) I.
Overview of the hospitality industry. Survey of history, scope, trends and career opportunities that comprise the four segments of the industry: Food Service, Lodging, Travel and Tourism and Meeting and Convention Planning.
HMD 220. Environmental Issues in Hospitality I. (2) I.
Principles of food borne disease function and transmission, blood borne pathogens, Hazard Analysis Critical Control Point (HACCP) system, food safety principles and applications, and work place safety. Pr.: HMD 120, concurrent enrollment or consent of instructor, sophomore standing 30 hours or more.
HMD 221. Topics in Hospitality. (1) II.
An introduction to professional challenges in the hospitality industry. Development of professional skills as they relate to hospitality including leadership, change management, time management, diversity issues, business etiquette and ethics. Pr.: HMD 120, major in HRM.
HMD 230. Issues in Tourism (2) II.
Social, legislative, environmental, economics and technological issues that impact the development and maintenance of a destination. Includes traveler needs and safety and rural tourism ventures.
HMD 275. Structured Field Experience in HMD. (1) I, II, S.
Planned experience in a hotel, restaurant, foodservice, or healthcare operation; minimum of two hundred hours exclusive of course work. Required for Hotel and Restaurant Management majors who have completed 30 hours of course work. Pr.: HMD 120, consent of advisor, and sophomore standing 30 hours or more of course work. Structured field experience agreement form.
HMD 340. Contemporary Issues: Controlled Beverages (2) I.
The study of historic, social, ethical, physiological, and legal issues relating to alcoholic beverage service and use in contemporary America with emphasis on responsible and knowledgeable service of beer, wine, and spirits in hospitality operations. Pr.: PSYCH 110 or SOCIO 211.
HMD 341. Principles of Food Production Management. (3) I, II.
Basic principles and theories of foodservice systems; menu planning; development, standardization, adjustment and costing of quantity recipes; procurement and production of quality food; and foodservice computer applications. Pr.: HMD 220 or concurrent enrollment, HN 431 or concurrent enrollment.
HMD 342. Food Production Management. (3) I, II.
Application and principles of food production that includes procurement, quantity food production and controls, work simplification, food service systems, quality food; commercial equipment use; and Hazard Analysis Critical Control Point (HACCP) system. Two hours lecture, 4 hours lab. Pr.: HMD 341.
HMD 361. Principles of Lodging Operations. (2) I.
Operational theory of lodging and an exploration of the lodging industry in terms of the nature of work, organizational structure of lodging segments, and evaluation of the market place. Pr.: HMD 220, and sophomore standing.
HMD 362. Lodging Practicum. (1) I, II.
Supervised experiences in housekeeping, maintenance and other operational areas in a lodging property. Forty hours of practicum experience within an assigned property. Pr.: HMD 361 or concurrent enrollment.
HMD 420. Environmental Issues in Hospitality II. (1) I.
Principles of conservation of natural resources, solid waste management, air quality, safety and governmental regulations in the hospitality industry. Pr.: HMD 342 or 362.
HMD 421. Hospitality Service Systems. (3) I, II.
Examination of the complexities of quality and service within all segments of the hospitality industry. Focus on developing problem solving skills, process management skills, work methods, team development skills and evaluation of service systems. Pr.: HMD 120, 220 and 230 or 340, and junior standing 60 hours or more.
HMD 422. Cost Controls in Hospitality Operations. (3) I.
Application of accounting principles to analyze control measures used in lodging and commercial and noncommercial foodservice operations. Pr.: ACCTG 241.
HMD 423. Facilities Planning and Risk Management. (3). I.
Evaluation and selection of equipment, maintenance contracts, layout and design of hospitality operations, facility renovation and selection of consultants. Assessment of safety and security measures and development of risk management programs to increase guest/customer safety. Pr.: HMD 342, 362.
HMD 424. Hospitality Marketing and Sales. (3) II.
Application of marketing principles to lodging, foodservice and tourism industry through analysis of marketing mix, marketing strategies and sales techniques. Pr.: MKTG 400.
HMD 425. Current Issues in Hospitality and Dietetics (1-3) I, II, S.
In-depth analysis of issues within hospitality and dietetics. Pr.: HMD 342, 362.
HMD 441. Professional Club Management. (3) II.
Exploration of topics involved in club management. Topics discussed are history and current trends of public, and private country clubs; food and beverage service; marketing; and, event and financial management.
HMD 442. Introduction to Wines. (1) II.
Overview of wine varietals and major wine regions of the world, tasting and identifying wine varietals based on their specific characteristics. proper purchasing and service of wines, and using wines to compliment foods. Pr.: 21 years of age, permission of instructor.
HMD 463. Convention Services and Event Planning. (2) II.
This course introduces students to the basics of convention and event management from inception to delivery and includes programming, budgeting, destination and site selection, contracts and negotiation, on-site management, and evaluation of events. Pr.: HMD 120 or 230, junior standing 60 hours or more.
HMD 475. Internship in HMD (3) I, II, S.
Planned and supervised experience in a hotel, restaurant or dietetic operation; minimum of 400 hours. Pr.: HMD 275, 421; 600 hours of work experience in a hospitality operation; consent of program director.
HMD 495 *. Golf Course Internship in Hospitality Management. (3) I, II, S.
Four hundred hours of supervised hospitality experience in a golf industry setting. Pr.: HMD 421.
HMD 621. Hospitality Law. (3) I.
Legal aspects of managing hospitality operations and responsibilities for the operations, patron civil rights, governmental regulations, franchising and commercial transactions. Pr.: Junior standing, 60 hours or more.
HMD 624. Procurement in the Hospitality Industry. (2) I.
Principles and theories of procurement of food and supplies for hospitality operations. Includes management, financial safety and ethical considerations in the procurement process. Pr.: HMD 342.
HMD 640. Consultation in Hotel, Restaurant Management and Dietetics. (3) On sufficient demand.
Development and management of small businesses or private practice within the dietetics or hospitality industry. Business plan development, marketing, cost considerations. Overview of consulting to healthcare and hospitality operations and examination of skills required for success. Pr.: HMD 342, ACCTG 231.
HMD 664. Lodging Management Theory. (3) II.
Application of management theories to the lodging industry including yield management, multicultural issues, marketing strategies, environmental issues, and future trends. Pr.: HMD 362.
HMD 665. Casino Management. (3) II.
Investigation of the histories and overall operations of casino properties and their impacts of te foodservice and hospitality industry from the social, economical, political, and environmental perspectives. Pr.: Junior standing, 60 hours or more.

* For Golf Course Management students