Program Codes:
BAHMFBM
Bachelor of Arts
Introduction
The Statler Department of Hospitality Management (HM) offers baccalaureate degrees with a unique blend of classroom theory and Hospitality Industry field experience. The Department of Hospitality Management was developed at Mercyhurst over 50 years ago in response to a growing demand for professionals in this field. Since 1992, the HM program has held accreditation from the Accreditation Commission for Programs in Hospitality Administration (ACPHA).
The accredited Statler HM curriculum has been designed to provide the essential management abilities needed by professional management in this global, highly specialized and diversified industry. In addition, Statler HM students are provided with hands on experiences and numerous opportunities to practice their hospitality skills in appropriate and challenging environments. The Statler Department of Hospitality Management facilities include a commercially equipped food service facility in the Center for Academic Excellence which includes the Marriott kitchen lab, the Marriott Café/restaurant, and the Café Diem coffee shop. The Statler Department of Hospitality and its facilities have been partially funded and supported by the Statler Foundation.
Mission Statement
The Statler Department of Hospitality Management fosters and promotes the spirit of hospitality consistent with the Mercyhurst mission of service to others and the community. In keeping with the founding vision of Mercyhurst, hospitality students are prepared for industry leadership through a balance of liberal studies, business, and hospitality industry specific course work. This balanced approach to higher education nurtures scholarship, creativity, communication and responsible stewardship for the global hospitality community. Hospitality industry course work and world class internships, supported by the Walker College of Business and Management core business curriculum, provides the hospitality student with a strong foundation in accounting, finance, and management, while building leadership, critical thinking skills, and problem.
Program Student Learning Outcomes
The Statler Department of Hospitality Management includes learning outcomes and guidelines that have been established by the HM faculty, hospitality industry leaders, accreditation, and world-class hospitality corporate management training programs. Students are expected to:
Service Practicum Requirement
A service practicum (200 hours) is required for all students regardless of transfer or class status and must be fulfilled prior to graduation. Seventy-five percent of the requirement must be completed internally within the department or in department sponsored functions. The remaining twenty-five percent may be completed outside of the department with the chair’s approval. Upon completion of the required practicum hours, three credits may be granted in the final term. Details are available in the HM department office regarding specific requirements of this program. It is the student’s responsibility to read the service practicum policy to make certain they are in compliance and to schedule practicum hours in a timely fashion.
Student in Good Standing Policy
The HM Department reserves the right to terminate enrollment for students who fail to meet academic, professional and personal standards. The academic standard addresses GPA and class attendance; the professional standard includes service hours and work experience; and the personal behavior standard encompasses ethical issues on and off campus, in any setting that may reflect negatively on the student and/or the program. The department reserves the right to admonish and expel any student who has been found in serious violation of any of these tenets, which are held in the highest regard. Student in Good Standing policy documents can be obtained in the Hospitality Management office.
Student Trips
It is expected that students participating in department sponsored trips will follow all rules as outlined in the Event Attendee Policy Guide (posted in HM Department). The faculty reserves the right to approve all attendee participation based on such criteria as grade level, academic standing and student performance. Students must read and sign an agreement in order to be allowed to participate in trips. Students must complete two terms in the department and be in good standing to be allowed to participate in department sponsored trips. A qualified student (one who has departmental permission or earned at least 60 credits or has taken at least 6 HM courses) may choose to intern during the summer or to leave campus during the regular academic calendar year to obtain valuable management experience.
HM Major/Concentration - Bachelor of Arts Requirements
All HM majors must carry a minimum 2.5 GPA in major courses, overall, to meet departmental and certification requirements. Any special programs and/or certificate offerings under the supervision of the HM Department must meet similarly stipulated requirements. HM Department requirements can supersede university requirement(s) and may be modified at any time. Student majors who fail to earn a grade of C or higher in an HM course or concentration course must repeat the course. If the student does not receive a C after repeating the course, a decision will be made by the chair regarding permission to retake the course or possible termination from the major.
Transfer Students
Students transferring into the HM Department from another college or department are governed by the Mercyhurst transfer policy. The transfer policy stipulates that no major course with a grade below a C will be accepted,at least one half of the credits required by the HM Department (31 credits) must be completed at Mercyhurst (unless otherwise specified by articulation agreement), no HM course or departmental offering may be taken on a passfail basis, all transfer students are subject to the same requirements as the traditional student majoring in the HM curriculum, and all transfer students must complete the 200 required practicum hours prior to HM academic program completion. The HM Department will accept a maximum of 50 community service hours from the student’s transfer institution.
Sophomore Review
The HM Department requires students to meet sophomore review board criteria during their second year of the program. The details of these procedures are on file in the HM office and are available at any time. It is the responsibility of the student to meet eligibility requirements, as set forth by this process, and to prepare adequately for this review. The department chair makes a final recommendation, based on a careful review by department faculty/staff, for an HM sophomore to pass, probation, or fail. A designation of pending requires a meeting with the department chair and/or faculty to discuss problem areas or specific concerns. A final letter is sent to each student confirming his or her status upon completion of the review board process. A failed sophomore review will result in the student’s dismissal from the major. If a student is placed on probation, he/she will have one term to make the mandated improvements. If this does not occur, the department will have the right to dismiss the student from the major. As part of the review board process, each program participant is encouraged to work (as time permits) in hospitality-related operations both on campus and elsewhere in addition to practicum hour requirements as detailed in the practicum hour policy guide (available in the HM Department Office).
Department Scholarships
Annually, the HM Department makes several scholarship awards available through a variety of outside/departmental endowed scholarships. Specific scholarship awards are governed by the criteria detailed in the university catalog under restricted scholarships. Senior and faculty service awards are also granted on the basis of merit as determined by the faculty of the department.
Core Professional Education
The HM degree is designed to develop well-rounded individuals through a balance of liberal arts, hospitality courses and business courses. All hospitality major concentrations require the successful completion of 54 credits in HM Core Professional Education courses. Students are required to take Statistics, Macroeconomics/Microeconomics and Spanish (other language selections upon approval) as part of the Hospitality Core Curriculum. No hospitality major courses are permitted to be taken on a pass/fail basis. All majors are required to complete the courses below in partial fulfillment of the Bachelor of Arts degree.
Minor Program
The Statler Department of Hospitality Management will allow non-hospitality majors to gain entry level knowledge of two main areas of the Hospitality Industry including Hotel Operations and Food and Beverage Management. Completion of the minor, plus 50 department related service hours, will qualify the student for employment recruitment by department corporate and industry partners. No minor course may be taken on a pass/fail basis and a GPA of 2.5 or higher must be maintained in all HM minor courses.
Minor Course Requirements
HRIM 100 Intro to Hospitality Management 3 credits
HRIM 101 Applied Service Methods 1 credit
HRIM 110 Sanitation and Safety 2 credits
HRIM 201 Hotel Room Operations 3 credits
HRIM 212 Purchasing for the Hospitality Industry 3 credits
HRIM 234/235 Introduction to Food Service Management 4 credits
HRIM 260 Hospitality Marketing and Sales 3 credits
HRIM 380 Hospitality Law 3 credits
One Department Elective from the HM department recommended list of electives or other HM concentrations 3 credits
Summer Abroad
Opportunities to study and travel abroad are available and may include study in Ireland, Switzerland, Greece, Costa Rica, Italy, Australia and more. Details are available in the chair’s office or the Study Abroad Office.
Transfers
The HM Department recognizes many other fine institutions and hospitality programs. Future HM students may transfer into the program during any semester. The department makes every attempt to make the transition into the HM department as expediently and efficiently as possible. Students transferring from institutions outside Mercyhurst are governed by the University Transfer Policy (see Transfer Policy in the University Catalog). One half of all HM classes must be completed at Mercyhurst in order to satisfy degree requirements.
Organizations - Eta Sigma Delta (ESD)
Eta Sigma Delta is the international hospitality and tourism honor society for academically outstanding students in the hospitality field. It is affiliated with CHRIE (Council on Hotel Restaurant and Institutional Education) in which Mercyhurst maintains membership. To be eligible for membership in the Mercyhurst Chapter of ESD, a student must be a junior or senior and rank in the top 20 percent of the HM class. ESD members participate in various activities during the year such as community service projects, fundraising for the ESD Chapter Scholarship, and working on a variety of special projects in conjunction with the chair’s office.
Hospitality Management Association (HMA)
HMA is a service organization which assists the department in its various endeavors. Students participate in educational enrichment opportunities (for example student sales blitz activities with nationally recognized chains and field trips) which aid in the enhancement of their knowledge of the hospitality industry. Working closely with the faculty and staff, fundraising events are scheduled throughout the year to benefit a variety of club and department activities. This student organization sponsors the annual senior dinner where HM graduation certificates and faculty awards are given.
Professional Convention Management Association (PCMA)
The PCMA student chapter was formed to increase management awareness of meetings and conventions, to broaden their scope of activity, refine their educational pursuits, and to expand the training base for students interested in the meeting and convention field.
Departmental Memberships and Affiliations
Accreditation Commission for Programs in Hospitality Administration (ACPHA)
Council on Hotel Restaurant and Institutional Education (CHRIE)
National Restaurant Association (NRA)
Pennsylvania Lodging and Restaurant Association (PLRA)
American Hotel and Motel Association (AH and MA)
Professional Convention Management Association (PCMA)
Foodservice Consultants Society International (FCSI)
Hotel Sales and Marketing Association International (HSMAI)
The Statler Foundation
The Statler Department of Hospitality Management includes learning outcomes and guidelines that have been established by the HM faculty, hospitality industry leaders, accreditation, and world-class hospitality corporate management training programs. Students are expected to:
HM Major/Concentration - Bachelor of Arts Requirements
All HM majors must carry a minimum 2.5 GPA in major courses, overall, to meet departmental and certification requirements. Any special programs and/or certificate offerings under the supervision of the HM Department must meet similarly stipulated requirements. HM Department requirements can supersede university requirement(s) and may be modified at any time. Student majors who fail to earn a grade of C or higher in an HM course or concentration course must repeat the course. If the student does not receive a C after repeating the course, a decision will be made by the chair regarding permission to retake the course or possible termination from the major.
Service Practicum Requirement
A service practicum (200 hours) is required for all students regardless of transfer or class status and must be fulfilled prior to graduation. Seventy-five percent of the requirement must be completed internally within the department or in department sponsored functions. The remaining twenty-five percent may be completed outside of the department with the chair’s approval. Upon completion of the required practicum hours, three credits may be granted in the final term. Details are available in the HM department office regarding specific requirements of this program. It is the student’s responsibility to read the service practicum policy to make certain they are in compliance and to schedule practicum hours in a timely fashion.
This course introduces the basics of financial accounting for business enterprises with a focus on accounting for corporations. Topics include the theory of the financial accounting principles that guide the preparation of financial accounting information and the role of accounting in capital markets as well as the ethical standards imposed on accountants. The course provides a thorough review of the accounting cycle and the operating areas of the balance sheet with special focus on how accounting transactions affect the financial statements and analysis of financial statement information.
This course is designed to give a hands-on introduction to front of the house restaurant operations. This lab, taught in the Marriott Cafe facility, covers topics such as host/hostess training, waiter/waitress training, American/French/Russian service, front of the house tableware/equipment, and buffets/banquets.
ACCT 101
HRIM-234
HRIM 435
HRIM-235
HRIM 434
Examination of the basic personnel processes involved in the selection, development, and maintenance of human resources. Emphasis on managerial and legal requirements.
MGMT 120
This course is geared toward the instuction of preparing European cuisines. The student will create and prepare several theme dinners for small and large groups.
Two courses (6 credits) from the HM department recommended list of electives or other HM concentrations.
HRIM 475 offers the student with an individual, work experience in the Hospitality Industry. The, student is provided on-the-job training, (coordinated and supervised by the Career, Services Department) while enrolled in HRIM 475.
Students must complete 6 credit hours of Internships (taken in any combination)
By permission, an advanced language course above the first level may be accepted for one elective
Course will cover the basics of the multidisciplinary fields of forensic science from crime scene investigation through the laboratory analysis of evidence. The role of the forensic scientist as an expert witness, ethics in the criminal justice system and professional practice of forensic science will also be discussed.
CHEM 121, BIO 146, MATH 170.
FRSC-151
Short Title : MICROORGANISMS
Active Term : Spring Term / All Years
Course Code : BIO 180
Course Description : An introductory study of microorganisms directly impacting human health and society, including viruses, bacteria, fungi and protists. Topics include taxonomy and identification of medically important taxa, human defense mechanisms, symbioses, course of infections, epidemiology and food sciences. Does not fulfill Biology major requirements.
Corequisites : BIO 181
Short Title : INTRO TO NUTRITION
Active Term : Spring Term / All Years
Course Code : FNUT 131
Course Description : FNUT 131 is designed for students who are not health science majors and focuses on consumer issues related to foods and nutrition. In discussing the role of nutrients in health promotion and disease prevention, the course material includes critical information which will help consumers sort out nutrition advice, concepts, principles and strategies which will enable consumers to personalize their food choices and answer questions that people often ask, i.e., vegetarianism, diets for athletes, "good" foods and "bad" foods, safety of food supply and fad diets.
Short Title : HOUSEKEEPING OPER & MGMT
Active Term : Fall Term / All Years
Course Code : FPM 209
Course Description : FPM 209 is a comprehensive study of the housekeeping department, housekeeping department functions, and the cost analysis of effective staffing and operations in the maintenance of a physical plant. This course offers a variety of methods and specific activities to orient participants to the essentials of cost effective quality management with regard to the housekeeping functions.
Short Title : INTRO TO EVENT MGMT
Active Term : Fall Term / All Years
Course Code : HMC 205
Course Description : HMC 205 is a comprehensive analysis of the meetings and convention industry. Each market segment is examined in depth and its relationship to other segments is explored. How the meetings and conventions business contributes to hospitality profitability are analyzed. Each student will be given the opportunity to practice event planning by developing a special event contract. Site selection, room setup, food and beverage requirements, and attendee expectations are identified.
Short Title : CONVENTION&TRADE SHOW MGT
Active Term : Spring Term / Even Years
Course Code : HMC 215
Prerequisites :
HMC-205
Short Title : VIRTUAL EVENT MANAGEMENT
Active Term : Fall / All Years
Course Code : HMC 225
Course Description :
This course will study the best practices for planning, producing, executing and measuring virtual events. Of particular focus; the areas of audience engagement, production, marketing and content evaluation will be practiced. The course will also offer an introduction and evaluation of the most current virtual technology platforms used by the events industry.
Short Title : CATERING MGMT&OPERATIONS
Active Term : Spring Term / All Years
Course Code : HMC 305
Course Description :
Catering management is one of the fastest growing segments of the food and beverage industry. HMC 305 is designed to provide participants with an in-depth overview of the key elements in hotel and independent catering, as well as looking closely at off-premise catering. The areas of study include marketing, letters of agreement, contracts, ethics, client relations, working with other departments in a hotel facility, catering functions, room setup, staffing and financial controls, as well as differences in off-premise catering. Practical experience is integrated into this course.
Prerequisites :
HMC 205, HRIM 234, and HRIM 235
Short Title : PROMO STRATEGIES MTG&CONV
Active Term : Spring Term / Odd Years
Course Code : HMC 315
Course Description : HMC 315 studies and analyzes the concept that meetings and conventions are products which can be promoted and marketed. Analysis and controls of variables in the marketing mix are discussed from the perspective of the meeting planner whose responisbilites also includes the marketing of the meeting/convention. Event marketing, promotion, planning and campaigns are explored for events such as meetings, corporate events, professional conferences, community functions and sponsorship. To the extent feasible, the student will be provided opportunities for practical involvement in the planning and implementation of a promotional campaign for an event.
Prerequisites : HMC-205
Short Title : WEDDING PLANNING
Active Term : Spring Term / All Years
Course Code : HMC 425
Course Description : HMC 425 is designed to introduce and analyze the planning and managing of weddings. The social, political, economic, religious and cultural influences on wedding planning decisions and business strategies will be discussed. Practices relevant to successful wedding planning and consultancy for diverse clients and settings will be reviewed. Prerequisites: HMC 205; HMC 325. 3 credits.
Prerequisites : HMC-205 AND HMC-305
Short Title : CLUB MANAGEMENT
Active Term : Fall Term / Even Years
Course Code : HMG 322
Course Description :
HMG 322 studies the unique operation of private clubs including but not limited to city clubs, country clubs, military clubs and athletic clubs. Analysis and discussion of private club personnel practices, financing, cost control (food, beverage and labor), communications, public relations, marketing, sports (golf), and security problems will be a primary focus of HMG 322.
Short Title : CASINO & GAMING OPER MGMT
Active Term : Spring Term / All Years
Course Code : HRIM 240
Course Description :
HRIM 240 will include the history of gaming, the popularity of gaming, an examination of casino games, and the impact, both economically and socially, that gaming has on a community.
Short Title : HOSPITALITY MKTG & SALES
Active Term : Spring Term / All Years
Course Code : HRIM 260
Course Description : HRIM 260 focuses on the study of marketing the hospitality industry. This course examines the components of hospitality marketing including; trends, segments, theory, practice, and their applications in the hospitality industry. In addition, HRIM 260 focuses on various means of improving a hospitality firm's image, sales and profits. Students will be given the opportunity to develop marketing strategies and tactics through participating in a marketing research project and through the preparation and class presentation of a fundamental marketing plan for a hospitality firm. Course learning objectives will be presented through lectures, readings, written/in-class exercises, and video cases (used to illustrate industry differences and the relevance of certain marketing principles and skills).
Prerequisites : HRIM-100 MKTG-162
Short Title : INTERNATIONAL CUISINE
Course Code : HRIM 271
Course Description :
This course is geared toward the instuction of preparing European cuisines. The student will create and prepare several theme dinners for small and large groups.
Short Title : HOSP ANALYTICS & REVENUE MGMT
Course Code : HRIM 335
Course Description :
This course will focus on how an organization should use supply and demand principles to set and update price and availability within its distribution channels to increase revenue. The course will engage students in the practice of using revenue management methods used in tracking guest history and employing yield management techniques in the hospitality industry.
Short Title : FRANCHISING
Active Term : Randomly / Randomly
Course Code : HRIM 350
Course Description : With the use of case studies, this course will cover franchising in the Hospitality Industry from the history of franchising, through choosing and operating a successful franchise, through legal intricacies, funding, and start up.
Short Title : INTERNATIONAL CUISINE
Active Term : Spring Term / Odd Years
Course Code : HRIM 405
Course Description : HRIM 405 is an upper level elective course geared toward the instuction of preparing European cuisines. The student will create and prepare several theme dinners for small and large groups. Prerequisites: HRIM 234, HRIM 235. HM major. 4 credits.
Prerequisites : HRIM 234, HRIM 235
Short Title : MIXOLOGY
Active Term : Fall Term / All Years
Course Code : HRIM 416
Prerequisites : HRIM-306
Short Title : ADVANCED HOTEL OPERATIONS
Active Term : Spring Term / All Years
Course Code : HRIM 417
Course Description : As the greatest revenue-producing department in the hotel, the front office relies on successful management strategies and accurate information for daily decision making. HRIM 417 students will focus on yield management techniques, hospitality industry operating ratios, occupancy forecasts, and key budget variables. Management decision-making cases/experiences in the areas of room inventory, staffing, guest satisfaction, and rate and occupancy mix are analyzed. Reporting functions and property management systems are examined and presented as crucial tools for operations management at the property and regional levels.
Prerequisites :
HRIM-201
Short Title : Industry Consulting/Speaker Series
Course Code : HRIM 452
Short Title : QUALITY LEADERSHIP
Active Term : Spring Term / All Years
Course Code : MGMT 405
Course Description :
The understanding of the leadership process is fundamental to being an effective manager in any organization. This course will focus on the different dimensions of leadership by focusing on historical leaders in business and society and the interactional framework of leadership to get a comprehensive understanding of the different dynamics of the process of being an effective leader in an organization. Historical and current leader profiles will highlight the different philosophies of leadership. Focus will be placed on not only the leader themselves but also the characteristics of the followers and the situation/environment in which the leadership takes place.
Prerequisites :
HRMG-206, MGMT-120, MGMT-226