Michael D. Johnson, dean, E. M. Statler Professor
Steven A. Carvell, associate dean for academic affairs
David Strong, associate dean for business affairs
Jon Denison, associate dean for external affairs
Judi Brownell, dean of students
Joe Strodel, director of corporate affairs
Tom Ward, director of the Leland C. and Mary M. Pillsbury Institute for Hospitality Entrepreneurship
Timothy Hinkin, 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
Molly deRoos, associate director of career management
Meg Keilbach, interim 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 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 one of the best collections of hospitality-related materials in the United States. The collection contains approximately 37,000 books, 1,500 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 electronic information resources, including Business Source Premier, Proquest, Hotel Outlook, Mintel Marketing Intelligence, and the Hospitality and Tourism Complete, a unique index of 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; a signature restaurant, Taverna Banfi; two quick-service food outlets; 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:
1. completion of eight semesters in residence for those who entered as freshmen; semesters of residence for transfer students are determined by the amount of transfer credit awarded;
2. completion, with a minimum cumulative grade point average (GPA) of 2.0 (including a GPA of 2.0 in a full-time schedule of courses on campus in the final semester), of 120 required and elective credits (note: 120 credits does not include PE courses), as set forth in the table on the following page;
3. qualification in one language other than English. This requirement may be met by any one of the following: (a) three years of high school study of one foreign language; (b) score of 560 on Cornell Placement Test; (c) passing language course level 1210 and 1220 (8 credits) or the equivalent, and attaining a minimum grade of at least C– or “Satisfactory” in each (C or above for transfer credit from other institutions); or (d) passing language course level 1230 or the equivalent;
4. completion of two units of practice credit; and
5. completion of the university requirement in physical education (including the swim test).
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.
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., HADM 1121, 1106). The communication courses (HADM 1165 and 3365) 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.
The minor in Real Estate is designed to prepare students for careers in the commercial real estate industry. Both the U.S. and international capital markets are undergoing fundamental changes, as is the nature of real estate ownership. This minor focuses on careers as a real estate investor, in real estate finance, in real estate consulting, in structured finance, and in real estate transaction support. Cornell University’s Hotel School is at the forefront of knowledge in this field and will help students prepare for a rewarding career. The minor is fulfilled with a minimum of six courses. Four courses are required and two or more electives complete the minor. A minimum of 18 credit hours is required to complete the minor. Any undergraduate student in the university may enroll in the minor in Real Estate; the minor is designed to integrate with the requirements of several majors including AEM in CALS, ORIE in Engineering, Industrial and Labor Relations, and Economics in Arts and Sciences. Requirements for students in the School of Hotel Administration are different from requirements for students in other undergraduate units. Students who wish to pursue a minor in Real Estate must complete and submit an application. Applications are available in the home of the minor in Real Estate, 465 Statler Hall, on the school’s web site, or by e-mailing cu_re_minor@cornell.edu.
Students in the School of Hotel Administration may pursue minors offered by units in any college or division. A unit that offers a minor may place restrictions on who can pursue that minor (usually because of limited resources), and a major may place restrictions on the minors that its students can take (usually because the major and minor areas are too similar).
Completion of a minor will be audited by the unit that offers it. The minor will be recorded on students’ official transcripts by their home colleges after receiving verification by the unit offering the minor, usually during the summer after graduation. Students should inquire with the offering units for application procedures and requirements.
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 HADM 4497, 4498, 4499, 6698, or 6699 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. 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 HADM 4493, 4494, 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 (CIA), which is located in Hyde Park, N.Y. Hotel School juniors and seniors can both earn their B.S. from Cornell and complete the requirements for an Associates in Occupational Studies (A.O.S.) degree in Culinary Arts from the CIA during the course of their four-year program at Cornell. Most students apply to the program during their sophomore year, so planning should start early to be sure all program requirements are met.
Students study approximately nine months onsite at the CIA, working and learning daily in the finest training kitchens in the world. Students are required to have completed HADM 2236 Culinary Theory and Practice and HADM 3305 Restaurant Management from the Hotel School core curriculum before attending the full program at the CIA. In addition to the core curriculum, Hotel School students are required to take four specific courses to complete the degree requirement:
• HADM 4403 Specialty Food and Beverage Operations: Guest Chefs (offered spring only)
• HADM 4404 Catering and Special Events Management (offered fall only)
• HADM 4430 Introduction to Wines
• HADM 4432 Contemporary Healthy Foods (offered fall only)
More information about the CIA is available at http://www.ciachef.edu. Frequently asked questions are available at http://www.hotelschool.cornell.edu/academics/special/cia/ciasha.html. For additional collaborative degree program questions or to obtain applications, contact CIA_Alliance@cornell.edu.
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.
Required courses Credits
Operations: HADM 1105, 1106, 2201, 3301, 3305 14
Management and Organizational Behavior: HADM 1115 3
Human Resource Management: HADM 2211 3
Finance/Accounting: HADM 1121, 2221, 2222, 3321 12
Food and Beverage Management: HADM 2236 4
Marketing, Tourism, and Strategy: HADM 2243, 4441 6
Facilities Management, Planning, and Design: HADM 2255, 3355 6
Managerial Communication: HADM 1165, 3365, first-year writing seminar 9
Information Systems: HADM 1174, 2275 6
Law: HADM 3387 3
Economics: HADM 1141 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 upper-class years.
Typically, a freshman schedule will consist of 15 to 16 credits each semester, to include the following:
Required courses Credits
HADM 1105 Introduction to Hotel Operations 2
HADM 1106 Introduction to Food
Service Operations 2
HADM 1115 Organizational Behavior
and Interpersonal Skills 3
HADM 1121 Financial Accounting 3
HADM 1141 Microeconomics for the
Service Industries 3
HADM 1165 Managerial Communication I 3
HADM 1174 Microcomputing 3
First-year writing seminar 3
Electives 6
28
Required courses Credits
HADM 2201 Hospitality
Quantitative Analysis 3
HADM 2211 Human Resource
Management 3
HADM 2221 Managerial Accounting 3
HADM 2222 Finance 3
HADM 2236 Culinary Theory and Practice 4
HADM 2243 Principles of Marketing 3
HADM 2255 Hotel Development and
Planning 3
HADM 2275 Introduction to Information
Systems Management 3
Electives 6
31
Required courses Credits
HADM 3301 Service Operations
Management 3
HADM 3305 Restaurant Management 4
HADM 3321 Hospitality Financial
Management 3
HADM 3355 Hospitality Facilities
Operations 3
HADM 3365 Managerial Communication II 3
HADM 3387 Business and Hospitality
Law 3
Electives 12
31
Required courses Credits
HADM 4441 Strategic Management 3
Electives 27
30
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
HADM 6610 Dean’s Distinguished Lecture Series 1
HADM 7703 Operations Management 3
HADM 7711 Organizational Behavior 3
HADM 7712 Human Resources Management 3
HADM 7723 Corporate Finance 3
HADM 7724 Managerial Accounting 3
HADM 7743 Hospitality Marketing 3
HADM 7744 Competitive Strategies for the Hospitality Industry 3
HADM 7751 Property Development and Planning 3
HADM 7761 Managerial Communication 3
HADM 7772 Information Systems Management 3
HADM 7796 Charrette 1
HADM 7797 Hospitality Industry Leadership Development Program 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.