The development and implementation of a hotel, restaurant and institutional management program at the university level

The purpose of this study was to provide hospitality educators, university administrators and future hospitality education accreditation agencies with a process for developing a model HRIM program at the four-year college level. At present there are no models to assist in the development of HRIM programs other than the existing programs which differ in content, orientation and focus. The findings of the research in HRIM literature together with the required academic standards of Drexel University were combined in such a way as to result in the development of an HRIM program at Drexel University.;The hospitality industry perceptions of needs for a Bachelor of Science degree were determined from various cited research papers. Then the hospitality curricula of 23 four-year colleges in the United States were analyzed and each subject area was recorded under a specific prioritized quartile. The various curriculum differences were displayed. Differences in curricula were established in a table of congruence by subject area. Required courses of the individual institutions generally included the subject areas in the highest two quartiles which established the subject areas as essential. Subject areas determined to be of an elective nature generally within the lower two quartiles were deemed to be important but not essential. Special studies were observed to have a low incidence of distribution in the various institution curricula.;In developing the Drexel University Hotel, Restaurant and Institutional Management program several constraints were imposed on the process. Use of existing courses, size of faculty, available space for labs and classrooms, financial resources and support from other programs were some of the constraints as is typical in most other four year colleges. Preliminary evaluations of the proposed program were determined by both hospitality practitioners and hospitality educators.;This study is useful in demonstrating that a hospitality management curriculum can be based on current research, respond to the perceptions of industry practitioners and satisfy the needs of the university.