Paul Beals, Director; Gregory R. Wood. Visiting Faculty: Frederick H. Antil, Becky L. Burns, Robert Kastner, John E. H. Sherry, William J. Wasmuth.

The Statler Institute of Hospitality Management is named in honor of Ellsworth M. Statler, one of the pioneers of the modem hotel industry. Statler's bequest provided the initial endowment of the Statler Foundation, the oldest charitable trust dedicated to the support of hospitality education. The Statler Foundation's benefactions have financed the development and ongoing operations of the Statler Institute.

Today's hospitality industry continues to reflect E. M. Statler's conception of it as a large-scale industrial enterprise. The orientation of the Statler Institute and its curriculum in turn reflect the complex nature of the modern hospitality industry by emphasizing the conceptual training— in economics, accounting, finance, marketing, technology, and strategic planning—necessary to manage large, sophisticated operations.

The Statler Institute prepares students for employment in the diverse sectors comprising the hospitality industry. Thus graduates of the Institute may, for example, find employment in hotels, restaurant companies, foodservice contracting, retirement communities, destination resorts, real estate development, consulting, city and country clubs, cruise ships, gaming, and marketing firms serving the hospitality industry.

The Statler Institute's curriculum is unique in two aspects: it incorporates a semester of study abroad as an integral component, and it features a series of closely supervised co-operative education experiences ("co-ops") that prepare students for their careers by a thorough immersion in the hospitality industry.

European Work-and-Study Experience. The Statler Institute is the only North American school of hospitality management to incorporate study abroad as a required component of its curriculum. Hospitality -management majors study for a semester at Switzerland's renowned Centre International de Glion. During their study-abroad semester, students are enrolled in operations courses taught by professionals drawn from the European hospitality industry, as well as studying languages. Students learn the art of European hospitality from the Swiss, widely regarded as the premier practitioners in the world. Further, by interacting with their counterparts from over 60 nations, students prepare for the global hospitality industry. After their semester in Switzerland, students have the possibility to remain in Switzerland for a four month co-op. (For more information on the semester in Switzerland, see the Statler Institute's web site: www.canisius.edu/swiss).

Co-Operative Education. Cooperative education, or a co-op, is a structural educational strategy integrating classroom studies with learning through productive work experiences. The Statler Institute's use of co-ops is unique, both because of the duration of the co-op experiences—a total of 15 months—and the depth of faculty involvement in their planning and monitoring.

Successful completion of the Statler Institute's curriculum requires each student to complete three successive co-ops of three, four, and eight months' duration. During co-ops, the student is enrolled in a course that is a required component of the curriculum, but is also a paid employee of the hospitality operation.

The student is assisted by the faculty to identify and secure the appropriate co-op experience. Once engaged in co-op, the student receives additional mentoring, both from the faculty member and an on-site supervisor, maximizing the co-op student's learning. On completion of the co-op period, further learning is gained from a series of debriefings and reports submitted to the faculty member for review, discussion, and grading.

Admission

Because the hospitality-management major requires a significant commitment that begins with the student's first semester at Canisius, all applicants to The Statler Institute must meet with a hospitality-management faculty member as part of the admissions process. On matriculation, students majoring in hospitality-management must carefully plan their course of study and their co-op experiences with their advisor. Failure to complete the sequence of courses and co-ops planned with the advisor will result in the student's dismissal from the Statler Institute.

Hotel Management Curriculum:

1.	ENG 101, ENG 102, RST 101, PHI 101	(4 courses)	(12)
2.	Area Studies: Two courses from each of these areas: I, III, IV, V, VI, VIII1	(11 courses)	(33)
3.	Major course requirements:	(21 or 20 courses)
	MAT 105	Finite Math	(3)
		AND
	MAT 106	Calculus for the Non-Sciences	(3)
		OR	(6 or 4)
	MAT 111	Calculus I	(4)
		OR
	MAT 115	Calculus for Business I	(4)
	ECO 102	Principles of Microeconomics	(3)
	HTM 110	Introduction to the Hospitality Industry	(3)
	HTM 111	Distinguished Guest Lecture Series2	(2 or 4)
	HTM 161	Management Theory: Food and Beverage Applications	(3)
	HTM 171	Management Theory: Lodging Applications	(3)
	PSY 101 (102)	Introduction to Psychology	(3)
	HTM 181	Co-Operative Work Experience I	(0)
	HTM 381	Co-Operative Work Experience II	(3)
	HTM 481	Co-Operative Work Experience III	(6)
	ACC 201	Financial Accounting	(3)
	HTM 351	Human Resources Management in the Hospitality Industry	(3)
	HTM 371	Technology Applications in the Hospitality Industry	(3)
	HTM 261	Food and Beverage Production and Management2	(4)
	HTM 262	Food Service and Lodging Operations2	(4)
	HTM 271	The Art and Culture of the European Hospitality Industry2	(3)
	ECO 255	Business Statistics I	(3)
	HTM 331	Strategic Marketing for the Hospitality Industry	(3)
	HTM 311	Hospitality Law	(3)
	HTM 323	Managerial Accounting for the Hospitality Industry	(3)
	HTM 311	Hospitality Law	(3)
	FIN 301	Introduction to Finance	(3)
	HTM 401	Hospitality Asset Management	(3)
	HTM 446	Hospitality Industry Policy/Strategy	(3)
	HTM 411	Senior Seminar	(3)
4.	Electives	(2 courses)	(9 or 12)
Total		(42 courses)	(127-128)

Recommended Schedule:

Fall		Spring
Freshman Year
ENG 101	3	ENG 102	3
QNT 101 or MAT 111 or MAT 115	3 or 4	HTM 161	3
ECO 102	3	HTM 171	3
HTM 110	3	PSY 101 or 102	3
RST 101	3	PHI 101	2 or 3
		HTM 111	3
Total	15 or 16	Total	17-18
Summer
HTM 181	0
Sophomore Year
ACC 201	3	HTM 261	4
HTM 351	3	HTM 262	4
HTM 371	3	HTM 271	3
AS IV	3	HTM 241	2
AS VIII	3	AS VIII	3
Total	15	Total	16
Summer
HTM 381	0
Junior Year
ECO 255	3	HTM 481	6
AS V	3	HTM 311	3
HTM 331	3	Elective	3
HTM 323	3
AS III	3
Total	15	Total	12
Senior Year
FIN 301	3	HTM 446	3
AS V	3	AS I	3
AS VI	3	AS VI	3
HTM 401	3	AS IV	3
AS I	3	Elective	3
Total	15	HTM 411	2
		Total	18
		Total	124-125

.

COURSES: 2001-2003

HTM 110 Introduction to the Hospitality Industry 3

History, traditions, economics, and structure of the hospitality industry and its related sectors. Key operating characteristics of industry's sectors. Environment of business, social responsibility, and ethics. On-site visits and guest lectures; required weekend simulation exercise. Open to non-majors.

HTM 111 Distinguished Guest Lecture Series 3

Hospitality industry executives discuss opportunities and challenges facing their firms. Students prepare by researching sectors repre-sented. Open to non-majors.

HTM 161 Management Theory: Food and Beverage Applications 3

Management principles applied to the food-service industry. Detailed marketing, menu planning, logistics, production, planning, service, controls, and quality assurance.

HTM 171 Management Theory: Lodging Applications 3

Management principles applied to the lodging industry. Provides an overview of the economics and operational challenges of rooms management, focusing on guests, managers, and owners.

HTM 181 Co-Operative Work Experience I 0

Industry co-op experience required for completion of the degree. Student must successfully complete ten weeks of employment in an approved hospitality operation.

HTM 241 Management Simulations 2

The Cornell Restaurant Administration Simulation Exercise (CRASE) is employed as a capstone to students' operationally oriented course work in food and beverage, while the Cornell Hotel Administration Simulation Exercise (CHASE) is utilized to summarize students' lodging course work to date.

HTM 261 Food and Beverage Production and Management 4

Provides students with hands-on competence in culinary skills and develops food and beverage control and management expertise. Prerequisites: HTM 110, HTM 161, and HTM 171.

HTM 262 Food Service and Lodging Operations 4

A combination of theory and practice providing students an in-depth command of hospitality operations in the lodging and food-service sectors. Prerequisites: HTM 110, HTM 161, and HTM 171.

HTM 271 Art and Culture of the European Hospitality Industry 3

Explores the cultural, social, and ethnic roots of the European conception of hospitality. Includes discussion of tourism and its societal impact; etiquette and protocol in business, state and social situations; history and evolution of European manners.

HTM 331 Strategic Marketing for the Hospitality Industry 3

Develops students' abilities to analyze marketing problems in the various sectors of the hospitality industry and to synthesize workable solutions from the analysis.

HTM 323 Managerial Accounting for the Hospitality Industry 3

This course develops students' ability to analyze the operating and financial performance of hospitality operations using such techniques as ratio analysis, cost-volume-profit analysis, and flexible budgeting.

Prerequisite: ACC 201. HTM 311 Hospitality Law An introduction to contract, agency, and tort concepts as they apply to the various components of the hospitality industry.

HTM 351 Human Resources Management in the Hospitality Industry 3

An examination of the formal and informal human resources man-agement functions in hospitality organizations. Applied behavioral management will also be explored through the study of leadership, teamwork, and goal setting. Prerequisites: HTM 161 and HTM 171.

HTM 371 Hospitality Technology Applications 3

Covers areas of automation and technology applications, from point-of-sale devices through telecommunications and property management systems. System selection and the management of an MIS system are also studied.

HTM 381 Co-Operative Work Experience II 3

Industry co-op experience required for completion of the degree. Student must successfully complete four months of employment in an approved hospitality operation. Additional requirements include maintaining a learning journal and submission of a final paper.

HTM 401 Hospitality Asset Management 3

An architectural, engineering, and management overview of the challenges inherent in the planning, development, and operation of hospitality physical facilities. Topics include: financial feasibility, the project development sequence, space planning, feasibility, the project development sequence, space planning, architectural design criteria, and operating requirements.

HTM 441 Senior Seminar 3

A weekly seminar featuring hospitality industry executives participating in the Distinguished Guest Lecture Series. Students must research the executive's sector, prepare a competitive profile of her firm, and lead the seminar discussion.

HTM 446 Hospitality Industry Policy/Strategy 3

A capstone course integrating the student's industry knowledge into the policy and strategy issues facing hospitality business units in long-range strategic management and planning. It includes a comprehensive review of relevant strategy concepts and the formulation, evaluation and implementation of business and corporate strategies in the hospitality industry

HTM 481 Co-Operative Work Experience III 6

Industry co-op experience required for completion of the degree. Student must successfully complete eight months of supervisory or managerial employment in an approved hospitality operation. Additional requirements include setting formal learning objectives, maintaining a learning journal, completing an operations analysis, and defending a final paper in an oral debriefing.

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1 Area II is fulfilled by ECO 102 and PSY 10l or 102. Area VII is fulfilled by one MAT course, plus ECO 255. One Area III course is fulfilled by HTM 271.

2 Denotes course taken in Switzerland.