Kansas State University

Welcome!

In the Department of Hospitality Management and Dietetics, we are proud of our heritage and future direction. We have positioned ourselves to be at the national forefront of research, teaching and learning, and outreach activities. One of the oldest departments in the College, HMD was organized in 1922 as the Department of Institutional Economics.

The programs in the Department of Hospitality Management and Dietetics are based on the premise that understanding the needs of people in their environments is the basis for successful hospitality management and dietetic practice. Teaching, research, and leadership opportunities are designed to prepare students for professional careers in our service-oriented, information-based society. All Department programs include a commitment to self-evaluation, lifelong learning and adherence to both a personal and professional code of ethics in responding to customer, organization and industry concerns.

The HMD Department in the College of Human Ecology offers two undergraduate majors: a B.S. in Hotel and Restaurant Management and a B.S. in Dietetics. The department's graduate program offers two master's degree programs: an on-campus M.S. in Foodservice, Hospitality Management and Dietetics Administration and an online M.S. in Dietetics. HMD is part of the interdisciplinary PhD program in Human Ecology, allowing students to pursue a PhD with specialization in Foodservice and Hospitality Management.

Two options are available in the undergraduate dietetics program. The Coordinated Program in Dietetics includes a supervised practice component as part of the course of study. Students completing this program are immediately eligible to sit for a the national Registration Examination for Dietitians. The Didactic Program in Dietetics is also offered for those students seeking to the meet the academic requirements of the American Dietetic Association, making them eligible to apply for a post-baccalaureate dietetic internship.

The B.S. in Hotel and Restaurant Management is a generalist program, providing students coursework and hands-on learning experiences in both foodservice management and lodging operations. An extensive array of professional electives allows students to tailor a program to meet their interests in the diverse hospitality industry.

The graduate programs in HMD are recognized nationally and internationally for their excellence. Students work closely with their major professor and supervisory committee to tailor a graduate school experience which meets their personal and professional goals. Individuals from around the world come to K-State to pursue advanced study and hone their research skills.

The Department is recognized for its excellent faculty. Our faculty have been recognized leaders in foodservice management research since the 1930s. Projects which have been funded by industry include work with a national restaurant chain on service quality and employee empowerment, work with a contract management company on productivity, work with a national pizza manufacturer on implementing NuMenu regulations in pilot schools, and work with a multimedia corporation to develop an interactive CD-ROM for training foodservice professionals on solid waste management. Lodging and tourism research is also being conducted in economic development, multimedia training and yield management. The faculty also work collaboratively with different state agencies and professional associations in conducting training programs and research. Several of the faculty participate as members of the Foodservice and Hospitality Environmental Issues Team.

Faculty have served as elected and appointed officers and members of boards of directors for professional organizations at the national, regional and state levels such as The American Dietetic Association, Council on Hotel, Restaurant and Institution Education, American School Food Service Association, American School Food Service Association Foundation, Foodservice Systems Management Education Council, and the National Association of College and University Food Services.

Students have the opportunity to interact with national leaders in foodservice and hospitality management through the annual Grace M. Shugart Lecture Series. Past speakers have included professional association presidents, foodservice management and hospitality educators, and industry leaders.

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