The School of Business and Technology
DEPARTMENT OF HOTEL AND RESTAURANT MANAGEMENT
Chairman
John M. Dixon, B.S., M.B.A., J.D.
Faculty
Oliver Childs, B.S., M.S.
Robert A. Walther , B.S., B.S., M.S., Ed.D
Ralston G. Whittingham , A.A., B.S., B.S.
Coordinator, Off-Campus Programs
Karl V. Binns, B.S., M.B.A.
Director, Hospitality Training Institute
Richard Gormley, B.S., M.B.A.
MISSION
The mission of the Department of Hotel and Restaurant Management
is to provide excellence in its baccalaureate, professional and
technical programs. The department will also conduct basic research
and render service to the students, citizens and hospitality industry
of the State of Maryland.
GOALS
The goals of the Department of Hotel and Restaurant Management
are to:
1. Provide instruction and professional assistance to the students
in the department.
2. Provide students with an opportunity to earn a Bachelor of
Science degree in Hotel and Restaurant Management.
3. Prepare students for graduate study.
4. Assist students towards professionalism and an attitude of
continued professional growth and individual development.
5. Assist students in recognizing their responsibilities as members
of society and the hospitality industry.
6. Provide seminars and workshops for the hospitality industry
of the State of Maryland.
7. Conduct research in the hospitality field.
8. Increase the quality and accessibility of hospitality education
to the citizens of Maryland.
9. Provide professional assistance to the citizens of Maryland.
In order to meet its stated goals, the Department of Hotel and
Restaurant Management will:
1. Maintain a liaison relationship with professional organizations
for student participation and development.
2. Provide on-going advising to assist students in decisions
affecting their academic programs, professional development, industry
work experience, career planning and possible future study.
3. Offer all courses necessary for students to complete a Bachelor
of Science degree in Hotel and Restaurant Management within eight
continuous semesters.
4. Relate course content to contemporary issues and trends of
society and the hospitality industry.
5. Encourage discussion of the individual's responsibilities
to society and the hospitality industry.
6. Seek appropriate industry and government support to conduct
research in the hospitality industry.
7. Maintain a hospitality industry resource center.
8. Assist the citizens and hospitality industry of Maryland through
guest speaking, committee appointments, advising and other activities.
Upon completion of the Bachelor of Science degree in Hotel &
Restaurant Management, the student will be able to:
1. Demonstrate adequate knowledge in general and specific matters
of communications, mathematics, computers, social sciences, natural
sciences, humanities, health and physical education as measured
by course grades and competency exams.
2. Explain the historical development and current market segmentation
of the hospitality industry as measured by course grades of "C"
or better.
3. Plan, purchase and prepare meals for up to 50 customers in
a variety of service styles as measured by course grades of "C"
or better and performance in hospitality experience.
4. Demonstrate basic knowledge and management skills related
to front office, housekeeping and engineering departments of hotel
operations as measured by course grades of "C" or better and performance
in hospitality experience and/or simulations.
5. Demonstrate basic business administration skills of accounting,
financial analysis and marketing as measured by course grades
of "C" or better and/or performance in hospitality experience.
6. Demonstrate a basic understanding of the legal system in the
United States and its application to the hospitality industry
as measured by course grades of "C" or better.
7. Demonstrate basic management skills of planning, organizing
and controlling as measured by course grades of "C" or better
and performance in hospitality experience and/or simulation.
DESCRIPTION OF PROGRAM
The HRM program now has the opportunity to teach and study the
hospitality industry through the facilities of this state-of-the-art
mini-convention center. The Richard A. Henson Center will accommodate
the growth experienced by HRM and will provide the proper facilities
of sufficient quality and diversity to support academic needs now
and in the future. The Henson Center is supported by state-of-the-art
computer, culinary art, and sensory analysis laboratories, demonstration
kitchens, seminar rooms, exhibition space, dining facilities, classrooms
and faculty offices.
The HRM students now study Lodging Management, Computer, Information,
and Technology Literacy, Culinary Arts Restaurant Management, Empowerment,
and Service Orientation. The curriculum, through these five characteristics,
has been established around the facilities and activities of the
Henson Center.
In addition to the granting of the B.S. degree, the HRM program
also grants minors in Culinary Arts, Hotel Administration and Restaurant
Management. The program also grants a minor in Tourism Management
and Hospitality Technology Management.
CURRICULUM
Students wishing to pursue a major in Hotel and Restaurant Management
must meet all University of Maryland Eastern Shore entrance requirements.
Freshmen must take the McGraw-Hill Basic Skills Test during their
first semester as a major and demonstrate ability at a determined
grade level. In order to remain in the Hotel and Restaurant Management
Program, the student must show progress in major and professional
course work, attend and actively participate in the Hospitality
Student Foundation, (Eta Rho Mu) and demonstrate interest in the
hospitality industry.
HOTEL & RESTAURANT MANAGEMENT PROFESSIONAL ATTIRE
FOR THE PROFESSIONAL ATTITUDE
HRM's philosophy is to emphasize the development of professional
hospitality management knowledge and skills through the study of
theory in the classroom that, in turn, is experienced in supervisory,
management and team-approached situations beginning with the freshman
year. Given this philosophy, several HRM classes require specific
professional dress codes and materials.. To be fully prepared
for these experiences, an itemized list is included herein.
BUSINESS ATTIRE: Monday and Wednesday are Professional Development
days; industry recruiters visit with students, present their companies
and interview students for practicums, co-ops, internships and management
positions. Dress requirements are:
MALES:
1 Business suit (dark)
2 Dress shirts- long sleeve
2 Ties
1 Dress shoes (dark with dark socks)
FEMALES:
1 Business suit (dark)
2 Dress blouses- long sleeve
1 Dress shoe (dark with stockings)
UNIFORMS & MATERIALS: During the school year, all students are
required to participate in departmental functions and various classes
that require special attire and materials. The following list is provided
with estimated costs.
ITEMS:
1 White chef's jacket $16.00
2 White cook's pants (hemmed) $16.00
2 White cook's shirts $11.00
1 White fabric chef's hat $ 6.00
1 White shoes/rubber soles with treads (white socks) Sports shoes
are not considered safe $50.00
2 White wing-top Tuxedo shirts $20.00
2 White undershirts or camisoles
2 Black dress slacks $21.00
1 Black shoes (black socks) $50.00
2 Black bow ties $ 7.00
1 Cummerbund, black
1 Set of Professional Knives
(May be purchased at Book Store) $100.00
Includes
1 10" Chef's knife
1 3.75" Paring Knife
1 6" Curved de-boning knife
1 steel
1 Padlock
The suggested business attire, uniforms, and materials presented will
contribute to the development of your knowledge and skills necessary
for success in the hospitality industry.
Department of Hotel and Restaurant Management
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