Michael D. Johnson, dean, E. M. Statler Professor
Steven A. Carvell, associate dean for academic affairs
Cathy Enz, associate dean of industry research and affairs
TBA, associate dean for business administration
Judi Brownell, dean of students
David Sherwyn, academic director, Center for Hospitality Research
Richard Penner, Richard J. and Monene P. Bradley Director for Graduate Studies
Lisa M. Shaffer, director of student services
Brad Walp, director of enrollment management and international programs
Neoma Mullens, associate director of admissions
Molly deRoos, associate director of career management
Walter C. Williams, director of alumni affairs and development
Christine Natsios, director of alumni affairs
Emily Franco, director of Hotel School/Culinary Institute of America Alliance
Timothy J. Durnford, director of information technologies
Dina Kristof, registrar
Degree
Hotel and Restaurant Administration B.S.
M.M.H.
M.S.
Ph.D.
Statler Hall Statler Hall is a unique building designed explicitly to meet the needs of the faculty and students of the School of Hotel Administration. The building serves both practical and theoretical instruction, among its classrooms, lecture rooms, laboratories, library, computer center, beverage management center, newly refurbished auditorium, and the Statler Hotel and J. Willard Marriott Executive Education Center. Statler Hall and the Statler Hotel were designed explicitly for the school’s academic and executive education programs, providing students with training and work experience in facilities similar to those in which they will work after graduation. In the fall of 2004, the school opened the Robert A. and Jan M. Beck Center, a 35,000-square-foot addition to Statler Hall. This $16.2 million expansion provides state-of-the-art classroom and meeting spaces, a computer laboratory, and teaching technologies that facilitate an interactive teaching style.
The School of Hotel Administration’s Nestlé Library The Nestlé Library has the largest single collection of hospitality-related materials in the United States. The collection contains approximately 23,000 books, 2,000 videotapes, and more than 600 journal, magazine, newsletter, and newspaper subscriptions. Materials on lodging, foodservice, travel and tourism, real estate, and general hospitality business topics comprise the core of the library’s collections. Among the library’s special features are numerous computerized information resources, including Business Source Premier, Proquest, Hotel Outlook, Mintel Marketing Intelligence, and the Hospitality and Tourism Index, a unique index to hospitality articles. Information resources and services for the hospitality industry are available for a fee through the library’s HOSTLINE service. More detailed information about the Nestlé Library can be found at http://www.nestlelib.cornell.edu. In addition to offering an excellent collection of materials and access to extensive electronic resources, the Hotel School library provides instruction and research support to every student.
Statler Hotel and J. Willard Marriott Executive Education Center The Statler Hotel comprises 153 guest rooms, an executive education center, three restaurants, a lounge, and the university’s faculty and staff club. The Statler Hotel is an independent, self-sustaining teaching unit that provides quality food and beverage, meeting, and lodging services to the local community and to campus visitors, such as parents and those who visit Cornell as part of the application process. The Statler Hotel provides a unique brand of hospitality that integrates the management theory taught at the Cornell Hotel School with practical expertise of the hotel’s professional and student staff. The hotel offers part-time jobs to approximately 200 students each semester with priority given to students in the Hotel School. A select group of students participate in the Statler Leadership Development program and earn supervisory and management positions in the hotel.
The School of Hotel Administration offers education in the numerous disciplines required for modern management in the global hospitality industry. Included in the core curriculum are courses in operations, management and organizational behavior, human resource management, finance/accounting, real estate development, food and beverage management, marketing, tourism, strategy, facilities management planning and design, communication, information systems, and law. Students also are encouraged to pursue a broad range of elective courses among the humanities, social sciences, and natural sciences as preparation for assuming leadership positions in the business and local community. For more complete information about undergraduate program requirements, see the Hotel School’s Student Handbook (available in the Office of Student Services, 180 Statler Hall).
Regularly enrolled undergraduate students in the School of Hotel Administration are candidates for the degree of bachelor of science. The requirements for that degree are:
Suggested course programs appear on the following pages. The core courses account for 69 of the 120 credits needed for graduation, the Hotel School electives account for 12 credits, and 18 credits are allotted for distributive electives. The remaining 21 credits may be earned in courses chosen from the offerings of any college of the university, provided that the customary requirements for admission to such courses are met.
Students in the School of Hotel Administration who plan to attend summer school at Cornell or any other four-year college or university, with the expectation that the credit earned will be counted toward the Cornell degree in hotel administration, must obtain the approval from the school in advance. Without advance approval, such credit may not count toward the degree.
Credit earned in military science, aerospace studies, or naval science courses may be counted in the 21-credit group of free electives. No credit toward the degree is allowed for “00”-level courses, such as EDUC 005.
Transfer students are required to complete all degree requirements with at least 60 credits at Cornell University. In the core, transfer credit may be allowed against basic courses only (e.g., H ADM 121, 106). The communication courses (H ADM 165 and 365) are tailored specifically to the School of Hotel Administration and, thus, communication courses taken elsewhere generally are not a replacement for core courses.
Hotel elective courses may not be transferred, except from the Culinary Institute of America. Eighteen credits in distributive electives may be transferred, and 21 credits in free electives may be transferred.
While completing the Hotel School elective courses, undergraduates in the school may select a concentration.
Before selecting a field of concentration, students should consult the coordinator of instruction in that area during their sophomore year to plan the sequence of courses that will best fit their program.
Upon completion, the concentration will be noted on the transcript, provided a cumulative GPA of 3.0 in the concentration was attained.
Mastery of a foreign language is particularly desirable for students who are planning careers in the hospitality industry and, hence, there is a second language requirement for graduation. Further information on foreign language courses at Cornell, and placement in language courses, may be found under “Modern Languages, Literature, and Linguistics” and under “Advanced Placement for Freshmen” in the College of Arts and Sciences section of this catalog.
Students may conduct independent studies or research projects in any academic area of the school under the direction of a resident faculty member. Credit is arranged on an individual basis. To enroll in an independent study or research project, students must obtain written permission from the school before the add deadline. See H ADM 497, 498, 499, 698, or 699 for more details.
As part of the degree requirements, undergraduates enrolled in the School of Hotel Administration must fulfill the practice credit requirement and submit verification thereof. Further details are set forth in the Student Handbook for Undergraduates in the School of Hotel Administration (available in the Office of Student Services, 180 Statler Hall).
Hotel school juniors and seniors have a unique opportunity to gain invaluable knowledge and experience in the hospitality industry through the Management-Intern Program (MIP). Students receive 12 free elective credits and 1 practice credit. While on the internship, tuition is reduced and students may receive a salary from the sponsoring organization. Positions are available in the United States and internationally. Sponsors include, but are not limited to, hotels, restaurants, casinos, corporate offices, consulting firms, and clubs. Application should be completed one semester in advance. Information meetings are held at the beginning of each semester and are open to all students. See H ADM 493, 494, and the student handbook for more details about the Management-Intern Program (available in the Office of Student Services, 180 Statler Hall).
All students planning to study abroad must apply through Cornell Abroad; please see the Cornell Abroad program description in the introductory section of this catalog.
The Hotel School represents the international aspects of the hospitality industry in many ways—from the large number of international students in its program to career opportunities throughout the world. To prepare for the global nature of the industry, students are encouraged to consider studying abroad in either the fall or spring semesters of their junior year (or, in some cases, both). While abroad, students have the opportunity to learn about other cultures, to become more proficient in a second (or perhaps third) language and, in those programs where internships are offered, to work in an international environment.
Students should start the investigation process early, including a consultation with the Hotel School study abroad advisor, 180 Statler Hall, as well as with the staff in the Cornell Abroad office, 300 Caldwell Hall. Requirements for college approval include a GPA of 3.0 or higher, good academic standing, registered full-time student status, and not being in one’s final semester. Credits earned abroad are considered transfer credits, and, as such, they count against the maximum of 60 transfer credits allowed. A maximum of 15 credits may be transferred from study abroad programs, and students should plan on taking no less than 15 credits while abroad. Courses typically transfer into distributive and free electives. Credit for study abroad programs will be awarded only after successful completion (marks equivalent to a Cornell grade of C or higher) of the semester abroad and receipt of the official transcript by the college.
For further details on the application process and deadlines, see the “Cornell Abroad” section of this catalog or view the Cornell Abroad web site at http://www.cuabroad.cornell.edu/.
The School of Hotel Administration has an alliance with the Culinary Institute of America, which is located in Hyde Park, N.Y. Among other opportunities, Hotel School juniors and seniors are encouraged to apply for the Culinary Institute of America immersion program in January and during the summer. More information is available in the Office of Student Services, 180 Statler Hall.
Generally, part-time study is not allowed. Exceptions may be made for employee degree candidates, students who have medical reasons for a reduced schedule, or in other very extenuating circumstances. In no event shall a student be allowed to enroll on a part-time basis during the last semester of study. Further details on part-time study may be found in the school’s student handbook (available in the Office of Student Services, 180 Statler Hall).
Letter grades ranging from A+ to F are given to indicate academic performance in each course. These letter grades are assigned a numerical value for each semester average as follows: A is equivalent to 4.0; B to 3.0; C to 2.0; D to 1.0; and F to 0. For good standing, a student must maintain a minimum average of 2.0. A maximum of 4 credits each semester may be taken on a “satisfactory–unsatisfactory” (S-U) basis. Students should be aware that a satisfactory grade is equivalent to a C– or above and an unsatisfactory grade is equivalent to a D+ or lower.
Students whose semester averages are at least 3.3 and who have taken at least 12 credits of letter grades with no unsatisfactory or incomplete grades are honored by being placed on the Dean’s List.
Note: The curriculum was revised during the 2003–2004 academic year, and the following requirements are for students entering the program in the fall of 2004 or later. Students who enrolled before the fall of 2004 should check their individual graduation requirements with the Office of Student Services, 180 Statler Hall.
Required courses Credits
Operations: H ADM 105, 106, 201, 301, 305 14
Management and Organizational Behavior: H ADM 115 3
Human Resource Management: H ADM 211 3
Finance/Accounting: H ADM 121, 221, 222, 321 12
Food and Beverage Management: H ADM 236 4
Marketing, Tourism, and Strategy: H ADM 243, 441 6
Facilities Management, Planning, and Design: H ADM 255, 355 6
Managerial Communication: H ADM 165, 365, first-year writing seminar 9
Information Systems: H ADM 174, 275 6
Law: H ADM 387 3
Economics: H ADM 141 3
Specifically required credits 69
Hotel electives 12
Distributive electives 18
Free electives 21
Total credits required for graduation 120
The following arrangements of courses tend to be more fixed during freshman and sophomore years, with a greater degree of flexibility characterizing the upperclass years.
Typically, a freshman schedule will consist of 15 to 16 credits each semester, to include the following:
Required courses Credits
H ADM 105 Introduction to Hotel Operations 2
H ADM 106 Introduction to Food
Service Operations 2
H ADM 115 Organizational Behavior
and Interpersonal Skills 3
H ADM 121 Financial Accounting 3
H ADM 141 Microeconomics for the
Service Industries 3
H ADM 165 Managerial Communication I 3
H ADM 174 Microcomputing 3
First-year writing seminar 3
Electives 6
28
Required courses Credits
H ADM 201 Hospitality
Quantitative Analysis 3
H ADM 211 Human Resource
Management 3
H ADM 221 Managerial Accounting 3
H ADM 222 Finance 3
H ADM 236 Culinary Theory and Practice 4
H ADM 243 Principles of Marketing 3
H ADM 255 Hotel Development and
Planning 3
H ADM 275 Introduction to Information
Systems Management 3
Electives 6
31
Required courses Credits
H ADM 301 Service Operations
Management 3
H ADM 305 Restaurant Management 4
H ADM 321 Hospitality Financial
Management 3
H ADM 355 Hospitality Facilities
Operations 3
H ADM 365 Managerial Communication II 3
H ADM 387 Business and Hospitality
Law 3
Electives 12
31
Required courses Credits
H ADM 441 Strategic Management 3
Electives 24
27
The school’s programs for advanced degrees include those of Master of Management in Hospitality, Master of Science, and Doctor of Philosophy. For further information on graduate programs, contact the Office of Student Services, 180 Statler Hall, 255-6376.
Required courses Credits
H ADM 610 Dean’s Distinguished Lecture Series 1
H ADM 703 Operations Management 3
H ADM 711 Organizational Behavior 3
H ADM 712 Human Resources Management 3
H ADM 723 Corporate Finance 3
H ADM 724 Managerial Accounting 3
H ADM 743 Hospitality Marketing 3
H ADM 744 Competitive Strategies for the Hospitality Industry 3
H ADM 751 Property Development and Planning 3
H ADM 761 Managerial Communication 3
H ADM 772 Information Systems Management 3
H ADM 790 Externship 1
H ADM 791 Professional Development I 0.5
H ADM 792 Professional Development II 0.5
H ADM 795 Master Class 1
H ADM 796 Charette 1
H ADM 797 Hospitality Industry Leadership Development Institute 1
Balance of courses is electives.
Total credits required for the master of management in hospitality program 48
For up-to-date information about course scheduling, and to obtain a course supplement, contact the Office of Student Services, 180 Statler Hall, 255-6376.