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Hospitality Management

Program Codes: ASHM
Associate of Science

The 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 and culinary 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 core business curriculum, provides the hospitality and culinary students with a strong foundation in accounting, finance, and management, while building leadership, critical thinking skills, and problem solving skills required for success at the national and international levels. In addition, students are given hands-on classroom and lab experience as well as numerous other opportunities to practice their hospitality skills in appropriate environments. The program is carefully designed to provide students with the essential skills needed in this highly specialized and diversified field. 

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:

  • Identify and apply the knowledge and skills necessary for hospitality and tourism operations.
  • Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization.
  • Demonstrate competence in the communication skills necessary for hospitality and tourism management.
  • Formulate business decisions in hospitality and tourism management.
  • Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry.

Program Requirements:

A service practicum (100 hours) is required for all students regardless of transfer or class status and must be fulfilled prior to graduation. A student major who fails to earn a grade of C or better in Hospitality Mangement courses must repeat the course.

 

Hospitality Management Associate Degree Required Courses

REACH (AS)
Mercyhurst - Associate Science REACH
PRINCIPLES OF ACCOUNTING I: FINANCIAL
Course Code:
ACCT 101
Active Term:
All Terms
/ All Years
Course Description:

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.

Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
ACCT 101
PRINCIPLES OF ACCOUNTING I: FINANCIAL
3
HOUSEKEEPING OPERATIONS & MANAGEMENT
Course Code:
FPM 209
Course Group(s):
HM ELECTIVES & CONCENTRATION COURSES
Active Term:
Fall Term
/ All Years
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.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
FPM 209
HOUSEKEEPING OPERATIONS & MANAGEMENT
3
INTRODUCTION TO EVENT MANAGEMENT
Course Code:
HMC 205
Course Group(s):
HM ELECTIVES & CONCENTRATION COURSES
Active Term:
Fall Term
/ All Years
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.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
HMC 205
INTRODUCTION TO EVENT MANAGEMENT
3
INTRO TO HOSPITALITY INDUSTRY
Course Code:
HRIM 100
Active Term:
All Terms
/ All Years
Course Description:
HRIM 100 is designed to familiarize the student with the history of the hospitality industry, the many components that make up the hospitality industry, hospitality industry trends, the support services to the hospitality industry, and the services required by customers. Hospitality industry divisions and career paths will be highlighted. Minimal travel fees may be associated with the course. Prerequisite: HM majors, freshmen and sophomores intersted in exploring the HM major, or by permission. 3 credits.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
HRIM 100
INTRO TO HOSPITALITY INDUSTRY
3
APPLIED SERVICE METHODOLOGY
Course Code:
HRIM 101
Active Term:
All Terms
/ All Years
Course Description:

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.

Credit:
1
Instruction methods:
Lab
Total hours: 15
x
HRIM 101
APPLIED SERVICE METHODOLOGY
1
SANITATION & SAFETY
Course Code:
HRIM 110
Active Term:
Fall Term
/ All Years
Course Description:
This course will expose the student to the basic principles of sanitation and safety as they apply to the food service industry. Upon successful completion of the course, each student will receive a certificate from the National Registry of Food Safety Professionals signifying that he/she is NRFSP certified. Must be a declared HM major. Instructor permission. 2 credits.
Credit:
2
Instruction methods:
Lecture
x
HRIM 110
SANITATION & SAFETY
2
HOSPITALITY ENGINEERING
Course Code:
HRIM 175
Active Term:
Fall Term
/ All Years
Course Description:
HRIM 175 is a practical study into hospitality facility engineering. This course will analyze and focus on facility engineering management, the engineering systems, the maintenance requirements, the sustainability requirements, and the sanitation requirements of the hospitality facility. It helps build a strong working relationship between the hospitality manager and repair personnel, maintenance personnel, architects, contractors, equipment suppliers and health authorities. The effect of facility maintenance and hospitality guests will be highlighted and emphasized.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
HRIM 175
HOSPITALITY ENGINEERING
3
HOTEL ROOMS MANAGEMENT
Course Code:
HRIM 201
Active Term:
Fall Term
/ All Years
Course Description:
The emphasis of HRIM 201 is to introduce the hospitality student to the fundamentals and operation of the hotel rooms division from a managerial perspective. This management perspective will include analysis and focus on how the different departments (housekeeping, front office, accounting, sales and marketing, and human resources, etc.) within the hotel interact and why coordination, communication, recordkeeping and management are so important to the success of the most profitable division of the hotel.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
Prerequisites:

ACCT 101

x
HRIM 201
HOTEL ROOMS MANAGEMENT
3
PURCHASING FOR HOSPITALITY IND
Course Code:
HRIM 212
Active Term:
All Terms
/ All Years
Course Description:
This course takes a managerial approach to the purchasing function. HRIM 212 studies purchasing objectives, department organization, cost controls and purchasing supervision. It also provides product information on food and nonfood items used in the hospitality and other related industries.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
HRIM 212
PURCHASING FOR HOSPITALITY IND
3
INTRO TO FOOD SERVICE MANAGEMENT
Course Code:
HRIM 234
Active Term:
All Terms
/ All Years
Course Description:
HRIM 234 will overview the history and analyze the activities required for successful commercial food preparation/production. The course will emphasize the activities of food selection, food preparation, commercial equipment operation and sanitation. Also, HRIM 234 will provide students with basic culinary skills, food science principles, and the social, professional and technical aspects of commercial food preparation that prepare the student for an advanced level of food service production and management. Prerequisite: HRIM 110. Corequisite: HRIM 235. 3 credits.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
Corequisites:
HRIM 235
x
HRIM 234
INTRO TO FOOD SERVICE MANAGEMENT
3

AND

INTRO TO FOOD SERVICE MGMT LAB
Course Code:
HRIM 235
Active Term:
All Terms
/ All Years
Course Description:
Lab time emphasizes techniques discussed in lecture. Professional attire required for all hospitality students in Marriott Caf_ facility.
Credit:
1
Instruction methods:
Lab
Total hours: 15
Corequisites:
HRIM 234
x
HRIM 235
INTRO TO FOOD SERVICE MGMT LAB
1
HUMAN RESOURCE MANAGEMENT
Course Code:
HRMG 206
Active Term:
All Terms
/ All Years
Course Description:

Examination of the basic personnel processes involved in the selection, development, and maintenance of human resources. Emphasis on managerial and legal requirements.

Credit:
3
Instruction methods:
Lecture
Total hours: 45
Prerequisites:

MGMT 120

x
HRMG 206
HUMAN RESOURCE MANAGEMENT
3
PRINCIPLES OF MANAGEMENT
Course Code:
MGMT 120
Active Term:
All Terms
/ All Years
Course Description:
An introduction designed to provide a basic understanding of the principles, concepts and functions of management: planning, organizing, leading and controlling with an emphasis on managing and being managed.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
MGMT 120
PRINCIPLES OF MANAGEMENT
3
PRINCIPLES OF MARKETING
Course Code:
MKTG 162
Active Term:
All Terms
/ All Years
Course Description:
A broad study of the field of marketing from a managerial and analytical perspective. Emphasis is on demand analysis, need satisfaction, strategic planning, product development, distribution channels, promotions, and price determination.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
MKTG 162
PRINCIPLES OF MARKETING
3
CELLULAR & MOLECULAR BIO
Course Code:
BIO 142
Course Group(s):
ANALYTICAL, ANTHROPOLOGY/ARCHAEOLOGY COGNATE ELECTIVES, CHEMISTRY MAJOR ELECTIVE COURSES
Active Term:
All Terms
/ All Years
Course Description:

Introduction to the biology of prokaryotic and eukaryotic cells, including the structure and function of membranes and organelles, especially mitochondria and chloroplasts. Also included are studies of the molecular structure and function of DNA, with emphasis on the organization of the eukaryotic genome, transcription and translation.

Credit:
3
Instruction methods:
Lecture
Total hours: 45
Corequisites:

BIO 143

x
- -
ELECTIVE
6

Two (2) Hospitality or Business Electives 6 credits

COGNATE COURSES

MACROECONOMICS
Course Code:
ECON 105
Course Group(s):
CONTEXTS AND SYSTEMS
Active Term:
All Terms
/ All Years
Course Description:
A study of mixed capitalism in aggregate form designed to provide the student with a knowledge of the American economic system. Topics include the causes of recession, unemployment, inflation and the uses of fiscal and monetary policies. 3 credits.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
ECON 105
MACROECONOMICS
3

OR

MICROECONOMICS
Course Code:
ECON 106
Course Group(s):
CONTEXTS AND SYSTEMS
Active Term:
All Terms
/ All Years
Course Description:
A course emphasizing the economic activities of individual consumers and producers. Topic coverage includes demand-supply analysis, the costs of production and price and output determination by the market structure.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
ECON 106
MICROECONOMICS
3
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