Associate Degree in Hotel, Restaurant, and Institutional Management (64–66 credits)
Prescribed and Recommended Additional Courses (44 credits)
A student enrolled in this major must receive a grade of C or better in all courses required for the major.
Some of the courses below require a work site practice location.
| D S M 101 |
Food Safety and Sanitation
Principles and procedures to ensure food safety, using hazard analysis, critical control processes to manage a quantity food services sanitation system. |
3 credits |
| HRIM 201 |
Introduction to Management in the Hospitality Industry
Introduction to the hospitality industry and hospitality management. |
3 credits |
| HRIM 204 |
Hotel and Restaurant Marketing and Merchandising
Merchandising and marketing as a system concerned with motivating consumers to purchase hospitality products and services. This course will not meet the requirements for the HRIM major in any option. |
3 credits |
| HRIM 250 |
Quantity Food Production Analysis
Physical characteristics of principal food product groups. Topics include purchasing problems, preparation techniques, quality, and cost control. This course will not meet the requirements for the HRIM major in any option. |
3 credits |
| HRIM 260W |
Hospitality Supervision Seminar
Hospitality management topics discussed with a major emphasis on operations management. This course will not meet the prescribed requirements for the HRIM major in any option. |
4 credits |
| HRIM 295W |
Analysis of Field Experience I
Directed written and oral analysis of the 500-hour hospitality working experience, focusing on the physical and social environment. |
3 credits |
| HRIM 305 |
Restaurant Management
Restaurant food service management systems in the hospitality field; analysis including cost control and quality control techniques. |
3 credits |
| HRIM 310 |
Hotel, Restaurant, and Institutional Purchasing and Cost Control
Purchasing and cost control principles for hotel, restaurant, and institutional operations. |
3 credits |
| HRIM 319 |
Hospitality Facilities Management
Fundamental principles of facilities planning, facilities management, and maintenance for all segments of hospitality industry. |
3 credits |
| HRIM 335 |
Hospitality Financial Accounting
Basic accounting concepts and practices applicable to hospitality organizations. |
3 credits |
| HRIM 380 |
Hotel Management
Introduction to room management, including front office, housekeeping, security, and engineering. Emphasizes operations, coordination, and communication within and between departments. |
3 credits |
NUTR 151
or
NUTR 251 |
Nutrition Component of the Food Service System
Introduction to basic nutrition principles and their application in a food service system. Students who have taken NUTR 251 may not schedule this course.
or
Introductory Principles of Nutrition
The nutrients: food sources and physiological functions as related to human growth and well-being throughout life; current nutrition issues. Students who have passed NUTR 151 may not schedule this course. |
3 credits |
NOTE: HRIM 250 must be completed with a grade of C or higher.
General Education (21 credits)
| Writing and Speaking (GWS) (6 credits) |
| ENGL 015 |
Rhetoric and Composition (3 credits) |
| ENGL 202D |
Effective Writing: Business Writing (3 credits) |
|
Quantification (GQ) (3 credits)
|
| Natural Sciences (GN) (3 credits) |
| Arts (GA) (3 credits) |
| Humanities (GH) (3 credits) |
| Social and Behavioral Sciences (GS) (3 credits) |
NOTE: To earn your associate degree in a timely manner, we suggest completing 4 to 5 courses every 12 months. Listed prerequisites may be waived by the course instructor if you can demonstrate the required level of competency.
NOTE: Within the course work outlined above, students must complete the U.S. and international cultures requirement (US and IL) and writing-intensive (W) courses. Contact a Student Services adviser for details.
