Hotel and Restaurant Management
The Hotel and Restaurant Management Program (HRM) at Kansas State University has been accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA). The Commission found the program to be of high quality and recognized nationally and internationally for the quality of its graduates. Top-notch faculty prepare students for exciting careers in all facets of the service industry. You can view the HRM program information in the Kansas State University Undergraduate Catalog.
Mission of the HRM Program
The mission of the Hotel and Restaurant Management program is to prepare students for professional careers in hospitality management by providing theory-based instruction and practical experience.
Philosophy of the HRM Program
The Hotel and Restaurant Management program is founded on the premise that understanding the needs of people in their environments is the basis for success in the hospitality industry. The Hotel and Restaurant Management curriculum combines courses in business administration, communications, quantitative studies, the humanities and the sciences, with in-depth courses in foodservice systems management, hotel operations, and event management and human resource management to provide a strong base for professional success.
Graduates of Kansas State's Hotel and Restaurant Management program are prepared for professional careers in our service-oriented, information-based society. The importance of quality and service is emphasized because customer needs and expectations must be the central focus of innovative 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.
For more information about the Hotel and Restaurant Management program, please contact Mrs. Ashley Lignitz ( ) or call (785) 532-5521.