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Kansas State University

Summarized Assessment Reports
College of Human Ecology
Hotel, Restaurant, Institution Management and Dietetics

 

CIP Code - 52.0901 Hotel and Restaurant Management, B.S.

Mission, Centrality, and Uniqueness

The Department of Hotel, Restaurant, Institution Management & Dietetics (HRIMD) consists of two major undergraduate programs, one in Dietetics and the other in Hotel and Restaurant Management, a Master’s program, and a specialization within the Ph.D. in Human Ecology. Two options are available in the undergraduate dietetics program, the Coordinated Program and the Didactic program. The Dietetics program is also offered by Distance Education. The Department has a total of 379 students: 354 undergraduate majors, 13 Masters students, and 12 doctoral students (in the Human Ecology doctoral program). The Department of Hotel, Restaurant, Institution Management & Dietetics is nationally recognized for the quality of its programs and its excellent faculty. The commonality of programs and use of shared resources among programs has resulted in a cost effective outcome. The department also created and offers coursework in the Master of Public Health Program. In addition, the department provides courses that are part of the curriculum of the Golf Management Program.

The mission of the Department of Hotel, Restaurant, Institution Management and Dietetics (HRIMD) is to provide a theoretical, experiential and research base to prepare graduates for managerial, educational or research positions in foodservice and hospitality management, or dietetics. The Department is dedicated to the mandate of the university for instruction, applied research, extension, and service to benefit the people of Kansas, the nation, and international communities. Kansas State University has the only four-year Hotel and Restaurant Management Program in Kansas.

The Hotel and Restaurant Management Program is founded on the premise that understanding the needs of people in their environment is the basis for successful food and lodging service. The Hotel and Restaurant Management curriculum combines courses in business administration, communications, quantitative studies, the humanities, and biological and physical sciences, with in-depth courses in foods, foodservice systems management, hotel operations and human resource management.

Quality and service are emphasized because meeting customer needs and expectation is the central focus of hospitality management. As a hospitality professional, the Kansas State University hotel and restaurant management graduate will practice on-going self-evaluation, lifelong learning, and adherence to both a personal and professional code of ethics in responding to customer, organization and industry concerns.

Quality of Faculty

The Department faculty consists of eight full-time faculty (six have research responsibilities) and six part-time faculty members: 2 full professors, 2 associate professors, 3 assistant professors, and 7 instructors. Faculty hold leading roles in the American Dietetic Association and the Council of Hotel, Restaurant, & Institution Education. Numerous papers are presented by faculty at regional, national, and international meetings and conferences. Faculty serve as publication reviewers and on editorial boards. Faculty serve as reviewers for USDA projects, other university programs, and accreditation team visits.

Quality of the Students

Student demand for the program emphasis in this degree program is trending upward. Current enrollment over the past five years has increased from 187 to 229. The Bachelor of Science in Hotel and Restaurant Management is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA). The curriculum combines courses in business administration, communications, quantitative studies, the humanities, and biological and physical sciences, with in-depth courses in foods, foodservice system management, hotel operations and human resource management to provide a strong base for professional success. All students participate in internships and many students attend national professional meetings. The average ACT score for students in the program is 21.4.

Employer Demand

Ninety-one percent of HRM students seeking employment upon graduation receive positions, and 6.1% of graduates go on to graduate school. Graduates of the HRM program work in hotels, catering and banquet services, full-service and quick-service restaurants, cafeterias, dining operations, private clubs, resorts, convention services, food service equipment sales, and several areas that managed service companies cover (hospitals, secondary education, colleges, business & industry, retirement communities). Graduates are very well prepared to take positions upon graduation and compete successfully. Organizations within the state rely on our graduates to fill open positions. This is evident in industry support that provides internships, summer employment, scholarships, and full-time employment.

Service Provided to the Discipline, the University and Beyond

The department has eight faculty with teaching appointments. Six faculty have research responsibilities. Service responsibilities include service to the department, college, the university, and the community. Because of the small number of faculty members, each person often finds themselves serving on multiple committees within the department, the college, and the university. Service includes serving as Faculty Senate representative to the College, Chair of the university handbook, President of the Kansas Dietetic Association, member of the Leadership Seminar for the College, and nominating committee for the American Dietetic Association.

Cost Effectiveness

The program size is 229 undergraduate students. The curricular design in which courses support students in Dietetics, golf course management, and graduate students as well as Hotel and Restaurant Management students, contributes to efficiencies in program delivery.

CIP Code - 51.3101 Dietetics, B.S.

Mission, Centrality, and Uniqueness

The Department of Hotel, Restaurant, Institution Management & Dietetics (HRIMD) consists of two major undergraduate programs, one in Dietetics and the other in Hotel and Restaurant Management, a Master’s program, and a specialization within the Ph.D. in Human Ecology. Two options are available in the undergraduate dietetics program, the Coordinated Program and the Didactic program. The Dietetics program is also offered by Distance Education. The Department has a total of 379 students: 354 undergraduate majors, 13 Masters students, and 12 doctoral students (in the Human Ecology doctoral program). The Department of Hotel, Restaurant, Institution Management & Dietetics is nationally recognized for the quality of its programs and its excellent faculty. The commonality of programs and use of shared resources among programs has resulted in a cost effective outcome. The department also created and offers a course in the Master of Public Health Program. In addition, the department provides courses that are part of the curriculum of the Golf Management Program.

The mission of the Department of Hotel, Restaurant, Institution Management and Dietetics (HRIMD) is to provide a theoretical, experiential and research base to prepare graduates for managerial, educational or research positions in foodservice and hospitality management, or dietetics. The Department is dedicated to the mandate of the university for instruction, applied research, extension, and service to benefit the people of Kansas, the nation, and international communities. Dietetic education at Kansas State University is based on the belief that dietitians are uniquely qualified to provide the latest information and guidance relating to questions of normal and clinical nutrition and foodservice systems management. The educational and research components support the land-grant mission of the university

The dietetics curriculum combines courses in biological and physical sciences, the humanities, quantitative studies, business and communications with in-depth courses in food science, nutrition, and foodservice systems management to provide a strong base for professional success. The Didactic Program in Dietetics (DPD) provides the necessary courses to meet the academic requirements of The American Dietetic Association (ADA). The Coordinated Program (CP) in Dietetics meets both academic and supervised practice requirements, providing the student with 1035 hours of hands-on-experience and qualifying the student to take the national Registration Examination for Dietitians to attain R.D. status.

Quality of Faculty

The faculty are committed to providing a quality education to students. The Department is known for having faculty who are recognized for their outstanding teaching and have won numerous awards. The outstanding faculty have the academic credentials, professional training, and ties with professional and service organizations that ensure success to the department. Service responsibilities include service to the department, college, the university, and the community. The Department faculty consists of eight full-time faculty (six have research responsibilities) and six part-time faculty members: 2 full professors, 2 associate professors, 3 assistant professors, and 7 instructors. Faculty hold leading roles in the American Dietetic Association and the Council of Hotel, Restaurant, and Institution Education. Numerous papers are presented by faculty at regional, national, and international meetings and conferences. Faculty serve as publication reviewers and on editorial boards. Faculty as reviewers for USDA projects, other university programs, and accreditation team visits.

Quality of the Students

The Bachelor of Science in Dietetics is accredited by the Commission on Accreditation for Dietetics Education (CADE) by the American Dietetic Association. A number of students receive scholarships and many undergraduate students attend national professional meetings. The average ACT score for students in the Didactic program is 24.0. The average ACT score in the Coordinated program is 23.9.

The Coordinated Program in Dietetics is the only program of its kind in the state of Kansas, providing both the didactic and practicum experiences qualifying graduates to immediately sit for the national Registration Examination. Fort Hays State University has a didactic-only dietetics program. Graduates of that program must go elsewhere to gain the “supervised practice component” required to become a Registered Dietitian. The University of Kansas Medical Center in Kansas City has a dietetic experience. Students applying to that program must gain their didactic training in dietetics at another institution. The Coordinated Program at K-State is nationally respected for its excellence, particularly in its foodservice management education and training.

Employer Demand

The importance of quality and service is emphasized because client needs and expectations must be the central focus of innovative dietetic practice. As a professional, the K-State dietetics graduate will practice on-going self-evaluation, lifelong learning, and adherence to both a personal and professional code of ethics. Dietetics graduates work in several areas that include hospitals and health care organizations, mass communication, sports medicine, wellness programs for industry, sales of food and food service equipment, and pharmaceuticals. Student demand for the program emphasis in this degree program has shown steady growth. Enrollment over the past five years has increased from 99 to 134. Ninety-one percent of Dietetics students seeking employment receive positions in their area of study, and 12.8 percent of students go on to graduate school.

Service Provided to the Discipline, the University and Beyond

The Department faculty consists of eight full-time faculty: 2 full professors, 2 associate professor, 3 assistant professors, and 1 instructor. Faculty hold numerous leading roles that include the American Dietetic Association: Professional Interest Delegate, member of the Research Committee, member of the Nominating Committee; member of the Leadership Seminar series; and serving as reviewer and on editorial boards of major journals in dietetics and hospitality management. Faculty are also active members in the Academic Affairs Committee and the University Faculty Senate. Numerous papers are presented by faculty at regional, national, and international meetings and conferences. Faculty also serve as publication reviewers and on editorial boards. Faculty are invited to serve as reviewers for USDA projects, other university programs, and accreditation team visits.

Cost Effectiveness

The dietetics program has grown from 99 students in 1999 to 138 students in 2003. Most of this growth has occurred in the distance didactic program. The on-campus and distance education programs draw on the expertise of full-time department faculty and on graduate dietitians employed in K-State’s housing and dining department.

CIP Code - 52.0901 Foodservice and Hospitality Management and Administrative Dietetics, M.S.

Mission, Centrality, and Uniqueness

The Department of Hotel, Restaurant, Institution Management & Dietetics (HRIMD) consists of two major undergraduate programs, one in Dietetics and the other in Hotel and Restaurant Management, a Master’s program, and a specialization within the Ph.D. In Human Ecology program. Two options are available in the undergraduate dietetics program, the Coordinated Program and the Didactic program. The Dietetics program is also offered by Distance Education. The Department has a total of 379 students: 354 undergraduate majors, 13 Masters students, and 12 doctoral students (in the Human Ecology doctoral program). The Department of Hotel, Restaurant, Institution Management & Dietetics is nationally recognized for the quality of its programs and its excellent faculty. The commonality of programs and use of shared resources among programs has resulted in a cost effective outcome. The department also created and offers a course in the Master of Public Health Program. In addition, the department provides courses that are part of the curriculum of the Golf Management Program. The mission of the Department of Hotel, Restaurant, Institution Management and Dietetics (HRIMD) is to provide a theoretical, experiential and research base to prepare graduates for managerial, educational or research positions in foodservice and hospitality management, or dietetics.

The Master of Science in Foodservice and Hospitality Management and Administrative Dietetics prepares graduates for middle and upper-level management positions in commercial and noncommercial operations, business and industry, or hospitality organizations. Some M.S. graduates take positions in college or university teaching immediately upon graduation. Many graduates of our M.S. program continue on in our Doctoral program. Excellent relationships between faculty and students make it desirable to continue on in the doctoral specialization at this institution. The Ph.D. specialization in the Department of Hotel, Restaurant, Institution Management & Dietetics leads to a Ph.D. in Human Ecology. The doctoral specialization. program in the Department is one of only seven in the nation.

Quality of Faculty

The faculty are committed to providing a quality education to students. The Department is known for having faculty who are recognized for their outstanding teaching and have won numerous awards. The outstanding faculty have the academic credentials, professional training, and ties with professional and service organizations that ensure success to the department. The Graduate Faculty consists of seven full-time faculty (3 full professors, 2 associate professors, and 2 assistant professors). Service responsibilities include service to the department, college, the university, and the community.

Quality of the Students

A minimum grade point average of a 3.0 on a 4.0 scale is required for admission to the M.S. program. A minimum of one year’s work experience in the foodservice, hotel, or tourism industry is required. Work experience at a supervisory or management level is strongly recommended for the M.S. applicant. Following completion of the Master’s degree, a minimum of 3.5 on a 4.0 scale from the Master’s degree is required for regular admission to the Doctoral specialization.

Employer Demand

Graduates of the M.S. program work in many areas including hotels, restaurants, resorts, and managed service companies. There is a substantial demand for the M.S. for entrance to the Doctoral program. Students nationwide consider it very desirable to take the Master’s work and Doctoral work at the same institution for purposes of continuing their research and publishing. The master’s program in the department prepares students for the doctoral specialization.

Service Provided to the Discipline, the University and Beyond

Faculty hold leading roles in the American Dietetic Association and the Council of Hotel, Restaurant, & Institution Education. Numerous papers are presented by faculty at regional, national, and international meetings and conferences. Faculty serve as publication reviewers and on editorial boards. Faculty are invited to serve as reviewers for USDA projects, other university programs, and accreditation team visits.

Cost Effectiveness

The size of our faculty remains a concern and limits enrollment growth. Because of budget reductions, there are fewer departmental faculty than previously. Graduate programs in the department are supported by graduate faculty in Human Nutrition as well as by departmental graduate faculty. Because of historically low enrollment in the Master’s program, the HRIMD graduate faculty is pursuing three options with the goal of increasing M.S. program enrollment by fall, 2006 that meets the Board of Regents minimum enrollment numbers. These options include (1) developing an inter-institutional M.S. Degree available via distance education, (2) collaborating with the College of Business to offer an MBA with Specialization that can be in Hospitality Management or Dietetics, and (3) offering a Master’s Degree in Human Ecology with specializations in Foodservice Hospitality Management and Administrative Dietetics, and Apparel and Textiles. The plans to assess and implement one of the options are described in a separate three-page report.

OPTIONS TO INCREASE ENROLLMENT IN M.S. IN FOODSERVICE AND HOSPITALITY MANAGEMENT & ADMINISTRATIVE DIETETICS

The HRIMD graduate faculty is pursuing three options with the goal of increasing M.S. program enrollment by fall, 2006 that meets the Board of Regents minimum enrollment numbers. These options include (1) developing an inter-institutional M.S. degree available via distance education, (2) collaborating with the College of Business to offer an MBA with Specialization in Hospitality Management or Dietetics, and (3) offering a Master’s Degree in Human Ecology with Specializations in both Food Service and Hospitality Management and Apparels and Textiles. The steps involved in each option are described below.

Option 1: Inter-institutional Master’s in Foodservice, Hospitality Management, and Administrative Dietetics

  1. Establish a department committee to work with the graduate program director to initiate a feasibility study. (December, 2003)Consult with Dr. Virginia Moxley regarding the logistics of developing an inter-institutional master’s degree using the Great Plains Deans’ Council model. (December 2003-January, 2004)Explore partnerships with graduate programs in hospitality management and dietetics including but not limited to Texas Tech University, Iowa State University, Oklahoma State University, Hong Kong Polytechnic University, Kyung Hee University (Seoul, Korea), and Fu Jen University (Taipei, Taiwan). Dialogue with graduate program directors and faculty can begin at the Graduate Research and Education Conference in Houston, TX including the availability of distance courses currently offered. (January, 2004)Identify target markets, such as HRIMD alumni, directors and managers of on-site and commercial foodservice operations, administrative and consulting dietitians, and managers of lodging properties and conduct telephone interviews with selected representatives from each target market to determine the desirability/need for Master’s degree and to identify the content of the feasibility instrument and potential recruitment strategies. (January-March, 2004)Conduct feasibility study. The feasibility study will address the type of courses required to meet the needs of individuals in the industry desiring an advanced degree, type of degree program of interest (a research-oriented M.S. degree or an M.S. degree that is more operationally-focused); scheduling preferences, need for industry experience as component of the program, specific knowledge and skills needed for advancement, etc. Conduct focus groups or in-depth interviews with current students and recent graduates. (March-May, 2004)Review the current graduate curriculum and determine if the current required and elective courses meet the needs of current and potential graduate students. Results of the feasibility survey and focus groups conducted with current students and recent graduates will be used. (April-August, 2004)Determine resources required to implement the proposed program. Identify potential sources of revenue including tuition. Calculate cost of providing courses via distance to ensure the course offerings are profitable to the department and K-State. (June-August, 2004)Continue dialogue with potential partners at the CHRIE Conference in Philadelphia. (July, 2004)Conduct conference calls with potential partners of a consortium and develop a timeline for the implementation of an inter-institutional master’s degree program. Use the Model of the Great Plain’s Deans’ Council to formalize the inter-institutional master’s degree program including financial data. (July-December, 2004)Initiate course and curriculum changes required through the Graduate Council and Faculty Senate (January-April, 2005)Develop a recruitment plan that promotes K-State’s HRIMD graduate program and the partners in the consortium. (July-December, 2005)Initiate recruitment activities beginning at the 2006 Graduate Research and Education Conference in Hilton Head, South Carolina.Initiate program in fall, 2006.
  2. Obtain continuous feedback from students and alumni to enhance program quality and obtain industry support to sustain and expand the program.

Option 2: Interdisciplinary Master’s Degree in partnership with two or more academic units

  1. Establish a department committee to work with the graduate program director to initiate a feasibility study. (December, 2003)Review other graduate programs in foodservice and hospitality management that are collaborative or dual degree programs, such as Michigan State University’s the Michael L. Minor Master of Science in Foodservice Management. Identify potential models to explore (January-February, 2004)
  2. Investigate the interest of graduate faculty in the College of Business, Food Science Institute, Human Nutrition, Geography, Agriculture Economics, Economics, and others that might be identified during the exploration phase regarding an interdisciplinary masters with emphasis in one of more of the following areas: Foodservice Management, Hospitality, Tourism, and Dietetics. Potential options that could be explored include:

Interdisciplinary Master’s in Business and Hospitality, Business and Dietetics, Food Service Management and Food Science with emphasis in food safety or sensory evaluation, or Tourism and Economic Development. (February-March, 2004)

  1. If faculty in one or more academic units supports the proposed concept, conduct a feasibility study. Selected questions about this alternative will be included in the feasibility instrument for Option 1. The feasibility study will explore the demand for this program and desired knowledge and competencies. (March-May, 2004)Review the current graduate curriculum and determine if the current required and elective courses meet the needs of current and potential graduate students. Results of the feasibility survey and focus groups conducted with current students, recent graduates, and industry representatives will be used. (June-September, 2004)Determine resources required to implement the proposed program. Identify potential sources of revenue including tuition. Calculate cost of providing courses via distance to ensure the course offerings are profitable to the department and K-State. (July-August, 2004)Initiate course and curriculum changes required through the Graduate Council and Faculty Senate. (September-December, 2004)Develop a recruitment plan that promotes K-State’s HRIMD graduate program and the partners in the consortium. (July-August, 2005)Initiate recruitment activities including exhibits at the Hotel and Motel Association Show, Graduate Education and Research Conference, and other trade and professional association meetings. (September, 2004 and ongoing)
  2. Initiate program in fall, 2005.

Option 3: Master’s Degree in Human Ecology with Specializations in both Foodservice and Hospitality Management or Apparels and Textiles

  1. Establish a department committee to work with the graduate program director to initiate a feasibility study. (December, 2003)Explore interest with graduate faculty in Apparel, Textiles, and Interior Design in this degree. (January, 2004)Appoint a joint committee of graduate faculty from both departments to conduct a feasibility study. Focus groups of current graduates and telephone interviews with recent graduates will be conducted to determine if they would have applied to K-State if this had been the degree option available. The feasibility study will be used to document the demand for the degree program. (February-April, 2004) Determine core degree requirements for Master’s degree that would be taken by students in both specializations. (April-May, 2004) Initiate course and curriculum changes required through the Graduate Council and Faculty Senate. (May-September, 2004)Develop recruitment plan (June-August, 2004)Initiate recruitment plan (August-ongoing)
  2. Initiate the program in fall, 2005.