Hospitality Management and Dietetics

Head:

Deborah D. Canter

Graduate program director:

Deborah D. Canter

Graduate faculty:

Betsy Barrett, Ph.D., Kansas State University.
Deborah D. Canter, Ph.D., University of Tennessee.
Rebecca A. Gould, Ph.D., Texas Woman’s University.
Chihyung Ok, Ph.D., Kansas State University.
Kevin Roberts, Ph.D., Kansas State University.
Carol W. Shanklin, Ph.D., University of Tennessee.

Program description

The Department of Hospitality Management and Dietetics offers a master of science degree in Foodservice and Hospitality Management and Dietetics Administration. The department participates in the College of Human Ecology doctor of philosophy program with a specialization in foodservice and hospitality management. Graduates are prepared for management and academic careers in the hospitality industry (foodservice and lodging) and dietetics. Courses are being developed for distance delivery.

Students may focus their study on issues related to hospitality management, foodservice, lodging, and dietetics. Graduate students have diverse academic and work experience backgrounds, including foodservice management, dietetics, hotel and restaurant management, tourism business, and social sciences.

Graduate faculty and students collaborate to conduct applied research and disseminate findings through scholarly publications and presentations. Flexibility in planning the program of study allows students to meet personal and professional objectives while enhancing knowledge of the discipline. Supportive faculty and peer relationships foster an environment where students may gain the knowledge, skills, and confidence needed for leadership positions in their chosen field.

Facilities

Research opportunities are available in the K-State residence halls and Student Union, area hospitals, school foodservices, restaurants, and hotels. Graduate students are provided with work space and have access to computers in the department.

Graduate assistantships

The department offers several graduate teaching and research assistantships. The Department of Housing and Dining Services cooperates with the HMD department and offers several graduate assistantships for students to work as managers in residence hall foodservice.

Students are selected based on academic standing and prerequisite skills required for the assignment. Students on assistantship are required to take a minimum of 6 and no more than 12 credit hours per semester and must maintain a 3.0 GPA on all undergraduate and graduate course work. Reappointment is based on maintaining a 3.0 or higher GPA and performance in the position during the previous semester. The level of support for students ranges from $700 to $900 per month. Students on four-tenths or higher assistantship are assessed fees at the in-state rate in accordance with Graduate School policy.

For more information

For additional information and application materials please contact:
Deborah D. Canter
Graduate Program Director
Department of Hospitality Management and Dietetics
Kansas State University
104 Justin Hall
Manhattan, KS 66506-1404

785-532-5507
E-mail: canter@ksu.edu
Home Page: http://www.humec.ksu.edu/hrimd/

Programs

Doctor of Philosophy

• •  Food Service and Hospitality Management (Ph.D.)

Master of Science

• •  Dietetics (M.S.)
• •  Food Service Hospitality Management and Dietetics Administration (M.S.)

Courses

Hospitality Management and Dietetics

• •  HMD 510 - Introduction to Clinical Dietetics
• •  HMD 515 - Counseling Strategies in Dietetic Practice
• •  HMD 516 - Communication Competencies in Dietetics Practice
• •  HMD 517 - Communication Competencies in Dietetics Practicum
• •  HMD 520 - Applied Clinical Dietetics
• •  HMD 521 - Clinical Dietetic Practicum
• •  HMD 560 - Management in Dietetics
• •  HMD 561 - Management in Dietetics Practicum
• •  HMD 562 - Management in Dietetics Practicum Recitation
• •  HMD 570 - Professional Practice in Dietetics
• •  HMD 621 - Hospitality Law
• •  HMD 624 - Procurement in the Hospitality Industry
• •  HMD 635 - Foodservice Equipment and Layout
• •  HMD 640 - Entrepreneurship in Hospitality Management and Dietetics
• •  HMD 664 - Lodging Management Theory
• •  HMD 665 - Casino Management
• •  HMD 705 - Computer Implementation in Foodservice and Hospitality Operations
• •  HMD 710 - Readings in Foodservice and Hospitality Management
• •  HMD 720 - Administration of Health Care Organizations
• •  HMD 785 - Practicum in Foodservice Systems Management
• •  HMD 805 - Food Production Management
• •  HMD 810 - Research Techniques for Foodservice and Hospitality Management
• •  HMD 820 - Problems in Hospitality Management and Dietetics
• •  HMD 885 - Seminar in Foodservice and Hospitality Management
• •  HMD 890 - Administration of Foodservice and Hospitality Organizations
• •  HMD 891 - Environmental Scanning and Analysis of Current Issues in Dietetics
• •  HMD 895 - Cost Controls in Foodservice Systems
• •  HMD 899 - Research in Foodservice or Hospitality Management
• •  HMD 975 - Research and Applied Theories in Consumer Behavior in Foodservice and Hospitality Management
• •  HMD 980 - Administration of Dietetics and Hospitality Programs
• •  HMD 985 - Advances in Foodservice and Hospitality Management
• •  HMD 990 - Dissertation Proposal Seminar
• •  HMD 995 - Grantsmanship and Publication
• •  HMD 999 - Research in Foodservice or Hospitality Management