Cornell University Announcements

School of Hotel Administration

Cornell University

School of Hotel Administration

1973-74

Programs leading to professional careers in the management of hotels, motels, condominiums, restaurants, clubs, hospitals, and institutions generally, and in their design and equipment layout.

Cornell University Announcements Volume 65 of the Cornell University Announcements consists of twenty-one catalogs, of which this is number 9, dated June 15, 1973. Publication dates: twenty-one times a year (four times in August; three times in March and July; twice in January, June, and October; once in April, May, September, November, and December). Publisher: Cornell University, Sheldon Court, 420 College Avenue, Ithaca, New York 14850. Second-class postage paid at Ithaca, New York. J ± L _ Announcements

C ontents

7 School of Hotel Administration 10 Student Life 13 Placement 14 Alumni 17 Finances 25 Admission to the School 31 Programs Leading to Academic Degrees 31 Requirements for Graduation 34 Curriculum 37 Suggested Programs for Food and Beverage Management 38 Suggested Programs for Prospective Club Managers 38 Suggested Programs for Resort and Condominium Management 41 Description of Courses 41 Management 43 Financial Management 47 Food and Beverage Management 50 Administration 54 Properties Management 57 Managerial Communications 58 Science 61 Register 61 School of Hotel Administration Faculty 65 Index 67 List of Announcements

The courses and curricula described in this Announcement, and the teaching personnel listed herein, are subject to change at any time by official action of Cornell University. Correspondence

Following are the addresses to use in obtaining further information on specific questions.

Application forms and academic requirements for admission: Office of Admissions, Day Hall, Cornell University, Ithaca, New York 14850.

The personal requirements for admission and interviews: Admissions Committee, School of Hotel Administration, Statler Hall, Cornell University, Ithaca, New York 14850.

The Program of the School, the content of courses, the requirements for graduation, and questions of financial aid to students: School of Hotel Administration, Statler Hall, Cornell Uni­ versity, Ithaca, New York 14850.

Credit against the practice requirement: Chair­ man, Practice Committee, Statler Hall, Cornell University, Ithaca, New York 14850. 1 9 7 3 -7 4

Cornell Academic Calendar

Registration, new students Thursday, August 30 Registration, continuing and rejoining students Friday, August 31 Fall term instruction begins Monday, September 3 Instruction suspended for Thanksgiving recess, 1:10 p.m. Wednesday, November 21 Instruction resumes Monday, November 26 Fall term instruction ends, 1:10 p.m. Saturday, December 8 First day of final examinations Thursday, December 13 Last day of final examinations Saturday, December 22 Registration, new and rejoining students Thursday, January 24 Registration, continuing students Friday, January 25 Spring term instruction begins Monday, January 28 Instruction suspended, 1:10 p.m. Saturday, April 6 Instruction resumes Monday, April 15 Spring term instruction ends, 1:10 p.m. Saturday, May 11 First day of final examinations Friday, May 17 Last day of final examinations Monday, May 27 Commencement Day Monday, June 3

The dates shown in the Academic Calendar are subject to change at any time by official action of Cornell University.

In enacting this calendar, the University Senate has scheduled classes on religious holidays. It is the intent of Senate legislation that students missing classes due to the observance of religious holidays be given ample opportunity to make up work.

Cornell University

School of Hotel Administration

The 1972-73 academic year marked the fiftieth generously the tremendous educational resources anniversary of the School of Hotel Administration. of the University. In 1922, at the request of the American Hotel In addition to the American Hotel and Motel Association, a four-year program of instruction Association, a number of other national associa­ in hotel administration, the first of its kind any­ tions, including the National Restaurant where, was established at Cornell University. The Association and the Club Managers Association School began as a department organized in what of America, requested that programs be instituted was then the School of Home Economics of to offer instruction in these fields. Members of the New York State College of Agriculture, and a these associations have provided financial single professor, the late Dr. H. B. Meek, met support, have found places in their organizations with a class of twenty-one students. for students and graduates, and have endorsed The intervening years have brought a gradual the curriculum on many occasions. expansion in the faculty, curriculum, student body, and alumni organization. In 1950 the The late Ellsworth Milton Statler, creator of former department became the School of Hotel Statler Hotels, has been the School's principal Administration, and in 1954, the School was benefactor. During his lifetime, Mr. Statler gave separated from those state colleges to become a generously. Under the terms of his will, the completely independent academic unit with the Statler Foundation has continued to give gener­ University, a college in its own right with its own ous support. The trustees of the Foundation have faculty and dean. The School now has a full­ donated over $7 million for the construction of time resident faculty of twenty-five, whose teach­ Statler Hall, home of the School of Hotel ing activities are devoted exclusively to the Administration. To provide for adequate mainte­ development of the specialized programs offered nance, the Foundation also gave an endowment by the School and to the instruction of its stu­ of $1,250,000. These and other gifts in support dents. They are fully qualified in both the of the E. M. Statler Professorship, of research academic and practical aspects of their respec­ and publications, constitute a total of well over tive fields. Experienced in hotel and restaurant $10 million. work, many are consultants to nationally im­ In 1968, the heirs of the late Barney L. Allis, portant hotel and restaurant organizations. chairman of the board of Hotel Muehlebach in The work of the resident Hotel School faculty Kansas City, Missouri, contributed funds for is supplemented by the services of about sixteen visiting lecturers. In 1969, the Howard B. Meek other persons who offer specialized courses. Visiting Professorshop was established by the Many of them are active hotel or restaurant Cornell Society of Hotelmen. In 1972, a $1 million executives, lawyers, accountants, or experts in scholarship fund was established by the disso­ advertising or human relations; they come to lution of the Taylor Scholarship Foundation, Ithaca from New York or Chicago at weekly inter­ which had been founded in 1943 and directed by vals to bring/for study and discussion in the the late S. Gregory Taylor, owner of the St. Moritz classroom, the current problems of their daily and other New York hotels. After his death, the work. foundation was continued by his brother Charles, and his wife, Marica. Mrs. Taylor served as Altogether the School offers some one hundred president of the foundation after her husband’s courses, totaling over 240 hours, developed by death in 1961. the School and designed expressly to meet the needs of its students. In addition, students Other generous benefactors have supplied the have access without restriction to courses offered impressive array of scholarships listed on by all the other colleges of the University—• pp. 18-24, thereby extending endorsement and courses of professional and of cultural value encouragement to the School and financial as­ — and they are guided and stimulated to tap sistance to the students.

Statler Hall viewed from the entrance to its fifty-two-room inn which also houses the University's faculty club. 8 Short Courses and Special Programs

Educational Objectives latest instructional equipment. Students also have their own lounge with a fireplace, radio, tele­ The program of the School of Hotel Administra­ vision, and serving pantry. tion at Cornell is based on the premise that The Howard B. Meek Library provides an ex­ the School has two major responsibilities to the tensive collection of publications numbering over student: (a) to prepare him to perform useful and 16,000 volumes, on hotel and restaurant opera­ effective work in the economic society and to tion and related subjects. The library has been receive in return sufficient income to maintain a the recipient of many gifts of display materials reasonable standard of living, and (b) to provide and personal collections. Among them are the him with a cultural background that will enable Herndon Collection of 1,600 books, including him to participate fully in society and enjoy the many rare items; the J. O. Dahl Memorial results of his professional success. Library; the books of W. I. Hamilton; the “ Oscar Management of a hotel or a restaurant calls for of the Waldorf" (Oscar Tschirky) Collection of a wide range of capabilities. Guests must be autographed dinner menus and memorabilia; the received with cordiality and provided with com­ Pinco Collection of menus, dating back to the fortable, well-designed and tastefully decorated early 1900s; and the Vehling Collection of rare surroundings. They need appetizing, wholesome books and prints (about 500 of each) depicting food that has been wisely bought, properly the history of food and its cookery, the latter stored, skillfully prepared, and graciously served. a personal gift from the late Mrs. Alice Statler. Various other conveniences in public areas, Statler Inn, the practice inn, contains fifty-two conference and exhibit rooms, communication guest rooms, including two suites, a fully systems, and travel services are required for equipped front office, and appropriate lounge proper guest service. Further, a staff of em­ areas. The Inn also has a variety of restaurants ployees must be recruited, trained, and motivated seating a total of 1,000 people: a formal dining to provide hospitable service. Moreover, all room for 200, five private dining rooms for 8 to must be successfully coordinated to return a 100, two self-service restaurants for 150 and for profit to the establishment's investors. 200, a cocktail lounge, and a ballroom for 400. A curriculum that will prepare a person to plan, The Inn's facilities constitute a realistic laboratory direct, and oversee such a complexity of equip­ for student instruction in operational procedures ment and services must draw upon nearly every and managerial responsibilities for the hospi­ branch of science, technology, and the liberal tality industry. The School is fortunate in being arts. The hotel student at Cornell studies ac­ able to develop for its students a close relation­ counting, advertising, chemistry, communications, ship between theoretical and practical instruction computers, economics, engineering, finance, through the use of Statler Inn. food preparation, law, literature, marketing, meat products, nutrition, personnel management, Short Courses and Special Programs psychology, public relations, and sanitation among other subjects. In addition, he has ample Workshops for executives in the hotel, food opportunity to partake of an extensive variety service, and club fields are frequently scheduled of subjects through his elective program. Most by the School. Some are conducted on the courses are approached in the light of their Cornell campus, but others are held in various specific bearing on the hotel and restaurant cities throughout the world. For detailed informa­ business, but the breadth is such that while he tion, interested persons should write to Professor is receiving thorough preparation for his chosen Donal A. Dermody, Director of Workshops, career, the hotel student is also achieving a School of Hotel Administration, Statler Hall, basic liberal education. Cornell University, Ithaca, New York 14850.

During the summer, the School offers a series of Statler Hall short courses for persons actively engaged in hotel and restaurant work throughout the world. Statler Hall is a unique educational building, These courses range from one to three weeks in designed expressly to meet the needs of the length and cover such topics as hotel and motel faculty and the students of the School of Hotel operation, advertising and sales promotion, Administration. The building is in three parts: a personnel methods, food and beverage control, classroom section, a practice inn, and an audi­ restaurant management, menu planning, quantity torium with full stage facilities. The classroom food preparation, food facilities engineering, section, a substantial five-story building with housekeeping, restaurant accounting, hotel ac­ over 115,000 square feet of space, is augmented counting, interpretation of hotel statements, and by about 50,000 square feet of office, classroom, properties management. Requests for detailed and laboratory space in the Alice Statler Audi­ information should be addressed to Summer torium wing. For instruction and research, these School of Hotel Administration, Statler Hall, two sections provide nineteen lecture rooms, Ithaca, New York 14850. three auditoriums, sixteen laboratories, and sixty offices, all designed and equipped with the The School is currently involved in a two-year

Industry short courses are conducted around the globe. Professors Dermody, workshop director, and Dunn, resident curriculum coordinator, review an overseas seminar plan.

10 Student life

program in Puerto Rico aimed at furthering the School-lndustry Cooperation development of the tourism industry there. Con­ sulting and instructional staff is being provided A close and pervasive relationship between the by the School. Selected graduates of the pro­ School of Hotel Administration and the hospi­ gram who have appropriate college credits will tality industry benefits all participants. Students be admitted to the School to complete their in the School gain from the curriculum enrich­ degrees at Cornell. ment that results from seminars, workshops, and lectures given by executives actively engaged R esearch in the field and from the less formal but vital personal contacts they make with industry per­ In 1961, a research and development program sonnel. The School's teaching, research, and was organized with initial funds from the Statler publications programs benefit from the source Foundation. The program has a full-time staff material— problems gathered from actual situa­ working on a variety of projects sponsored by tions— as well as from research funds provided foundations, government, and industry groups. by industry. Industry benefits from the research Work under way or completed includes studies and publications of the School and also from for data processing in the hospitality industry, the School's diverse program of short courses, involving National Cash Register (NCR); the workshops, and conferences planned for its United States Government regarding a program personnel. In addition, consulting services are for training housing managers; marketing in available from the School’s staff, and a steady conjunction with the American Hotel and Motel flow of well prepared graduates are provided to Association (AH&MA) and a number of inter­ fill the needs of the constantly expanding ested hotel companies; Inter-Continental Hotels industry. for training of technical personnel; International Several organizations cooperate with the School Foodservice Systems; applications of glass to in a work-study program through which juniors food service; the uses of plastic dinnerware; and seniors become management trainees. mattress testing done in conjunction with the Students enrolled in the program receive in­ National Association of Bedding Manufacturers; struction from the firm's management and from and studies of tourism development and accep­ the School’s administration during the period tance for Air Canada, the Caribbean, the Ba­ of course enrollment. Details of this program are hamas, and U.S. AID (Africa). In addition, given on pages 32-33 under Practice Require­ research has been done on carpets and wall ments, and on page 43 under Directed Studies. coverings, and on the use of convenience foods. Activities are reported in a bimonthly newsletter which is mailed to interested persons in the Student Life industry, the faculty, and the student body. In addition, more formal research reports are pub­ Students enrolled in hotel administration are lished in the School’s quarterly magazine and full-time Cornell University undergraduates, and, often provide the basis for other articles and as such, are eligible for and involved in all news items in the industry’s trade press. regular student activities. They participate in Although the primary goal of the School's re­ varsity and intramural sports, belong to musical search and development program is academic groups, become cadet officers in the three enrichment for students and faculty, it serves Reserve Officer Training Corps, hold offices in also as a valuable liaison with industry and is student organizations, and participate in the a source of funding for sponsored projects. myriad extracurricular activities available. They are eligible to become members of social and the Publications appropriate honorary fraternities. Students are also eligible foi elective office in The Cornell Hotel and Restaurant Administration the University Senate and to serve on the Quarterly, published by the School of Hotel School's Student-Faculty Committee— a group Administration since 1960, has readers all over which meets regularly to discuss matters relating the world. One of its primary services is the to student affairs. They may also be invited to reporting of seminars and conferences held by serve on the Triad Committee— a group repre­ the School and also the research projects per­ senting alumni members of the Cornell Society formed by faculty and students. Reprints of of Hotelmen, and the School's faculty and Quarterly articles are generally available. students. This committee provides a liaison be­ The staff of the Quarterly has also collaborated tween the School and industry. with the American Hotel and Motel Association and other organizations in publishing a variety of Organizations manuals for use in the field. In addition, the School publishes some of its own textbooks and Every student is eligible for membership in the manuals, many of which are used in the industry Cornell Hotel Association. This association con­ and in other colleges both in the United States ducts a series of student-industry seminars with and abroad. the aid of executives of the American Hotel and 11 Health Services and Medical Care

Motel Association and of the National Restaurant women; and the Agnes and Jansen Noyes Center. Association, and arranges for industry leaders to The Center serves as a focal point of activity for come to the campus and share their objectives residents of the area and provides dining ser­ and problems through formal and informal vices, lounges, recreational facilities, study areas, meetings with the students. and meeting, typing, and music rooms. Each year a group of upperclassmen attends the Residence buildings on the north side of the convention of the New York State Hotel and campus accommodate about 2,700 men and Motel Association, visits the New York City women. They include some of the oldest dormi­ National Hotel Exposition, and makes a tour of tories on campus as well as the newest. The inspection of metropolitan hotels. Groups also North Campus Union between the two high-rise attend the National Restaurant Association houses of the North Campus Student Residences Convention/Midwest International Hotel and contains recreational facilities, dining services, Motel Show in Chicago, the New England Hotel craft room, store, mail distribution center, and and Motel Exposition in Boston, and the lounge areas. Canadian Hotel and Restaurant Exposition in During the freshman year all students are Toronto. The students participate in social func­ strongly encouraged to live on campus in Uni­ tions associated with the conventions and with versity residence halls. Beyond that students are the Cornell Society of Hotelmen, the alumni free to choose between privately owned off- organization which entertains the attending campus housing or University residence. There hotelmen at receptions. is special housing provided for married students. Under the auspices of the Cornell Hotel Associ­ Students should note that acceptance by the ation, informal teams are organized to represent University does not necessarily guarantee the the School in intramural sports, a predominant availability of on-campus housing. Therefore, all feature of Cornell athletic activity. students are urged to apply immediately upon By student election, upperclassmen who dis­ notification of acceptance to the University. tinguish themselves in student projects win Application forms for University residence halls memberships in Ye Hosts— the recognition will be mailed automatically by the Office of organization of the School, which serves as a Admissions to each candidate for admission as reception committee for new students and for a freshman or transfer student at the time of visiting hotelmen. Chapters of the Junior Hotel­ notification of provisional acceptance to the men of America and Les Amis d'Escoffier, the University. Hotel Sales Management Association, and the Cornell has no formal dining requirements for Club Managers Association of America have been its students; they may eat where, when, and established at Cornell. what they choose whether or not they live in University residence halls. The University main­ Hotel Ezra Cornell tains a number of public dining units in various convenient places on the campus. Hotel students The annual Hotel Ezra Cornell is a weekend take many of their meals at the student cafeteria project in which the students organize and in Statler Hall, where the preparation and service finance a hotel operating company. Statler Hall are largely the work of their fellow students. is opened and run as a hotel with all the appro­ Optional dining plans are offered for students priate ceremony. Without faculty assistance, the who may wish to prepay some of their board students organize a regular three-day convention costs rather than pay cash for each meal. The program, including symposia, workshops, and plans are designed to be flexible, taking into addresses, and an appropriate concomitant array account students’ habits and schedules as well of social events, receptions, luncheons, and as convenience and economics. dinners. In attendance are the presidents of the leading group hotel and restaurant organizations, Further information on housing and dining may and the chief executives, operators, and mana­ be found in the Announcement ot General gers of hotels, restaurants, and institutions of Information. all kinds. Health Services and Medical Care Housing and Dining Health services and medical care for students The University provides a variety of residence are centered in two Cornell facilities: the halls accommodating approximately 5,400 stu­ Gannett Medical Clinic for outpatient care; and dents. One group of residence halls is west of the Sage Infirmary for hospital care. Students Willard Straight Hall, about a five-minute walk are entitled to unlimited visits at the Clinic down the hill from the heart of the campus. It (appointments with individual doctors at the includes the Baker complex, accommodating Clinic may be made, if desired, by calling or about 550 freshmen and upperclassmen and coming in person; an acutely ill student will be women; University Halls, composed of six sepa­ seen promptly whether he has an appointment rate units, each housing about 225 men and or not).

13 Placement

Emergency Service: Students who need medical crosse, polo, sailing, skiing, swimming, tennis, attention during the hours the Clinic is closed, and volleyball. may go to Sage Infirmary. If an accident or seri­ ous illness occurs, the physician on Emergency Motor Vehicles Service may be reached by calling 256-3493 during Clinic hours or 256-6962 after Clinic hours. Because of the limited number of on-campus Students are also entitled to laboratory and parking spaces it has been necessary to require x-ray examinations indicated for diagnosis and students to register their vehicles with the Traffic treatment, hospitalization in the Sage Infirmary Bureau and to abide by the rules and regulations with medical care for a maximum of fourteen set forth in the pamphlet Regulations Governing days each term, and emergency surgical care. Motor Vehicles, which is made available at The cost of these services is covered by tuition. registration. There is an elective insurance plan available. Further information regarding motor vehicles may Students are advised to consult the Announce­ be found in the Announcement of General ment of General Information for details. Information. If, in the opinion of the University authorities, the student's health makes it unwise for him to remain in the University, he may be required Placem ent to withdraw. A student at Cornell’s School of Hotel Adminis­ Military Training tration receives help in finding interesting, satisfying work in his chosen field in many ways As a land grant institution chartered under the throughout his college years. The School and its Morrill Act of 1862, Cornell has offered instruc­ work are known to hotel and restaurant execu­ tion in military science for more than one tives all over the world. The student, through hundred years. This instruction is provided by attendance and participation in seminars, lec­ the Department of Military Science (Army ROTC tures, hotel conventions, and such campus programs), the Department of Naval Science activities as Hotel Ezra Cornell, has ample (Naval ROTC programs), and the Department opportunity to meet interesting and important of Aerospace Studies (Air Force ROTC programs). people in the field. Many highly respected hotel­ The ROTC programs offer to students the men are themselves Cornell graduates with a opportunity to earn a commission while com­ particular interest in the School and its students. pleting their education, thus enabling them to The School also maintains, in cooperation with fulfill a military commitment as an officer rather the Cornell Society of Hotelmen, an active than through the draft. To obtain a commission placement service to help students obtain hotel in one of the armed services, a student must jobs during the summer as well as to assist complete a four-year course of study in an ROTC them in finding permanent positions. program and meet certain physical and mental A number of hotel and restaurant organizations requirements. Upon graduation, the student offer internship or trainee programs to juniors receives a commission and serves a required and seniors in the School. The details vary from tour of active military service. Participation in one organization to another, but such programs ROTC is voluntary. It is advisable for interested usually involve a year or more of work for the students to enroll in the fall of the freshman student in the various departments of the year since openings in the two-year programs sponsoring organization and frequently include might be restricted, depending on conditions at supplemental instruction as well. In some cases, a particular time. Detailed information concerning there is no commitment beyond the training the ROTC programs is provided in the period; in other cases, specific plans for future Announcement of Officer Education. employment are part of the arrangement. Some of the organizations which have offered training Athletics programs are ARA Services, W. E. Disney Enterprises, Hilton Hotels, Inter-Continental Cornell supports one of the largest intercollegiate Hotels, I.T.T.-Sheraton Hotels, Marriott Corpo­ athletic programs in the country and belongs to ration, Saga Food Service, Sonesta International the Ivy League. There is also, for men, an ex­ Hotels, and Stouffer’s. tensive intramural and informal sports program The programs provided by the School, the which includes badminton, basketball, billiards, helpful contacts a student makes during his bowling, boxing, broomstick polo, cross-country, college years, and the admirable record of fencing, golf, hockey, horseshoes, judo, sailing, Cornell graduates in the field, have combined skating, skiing, soccer, softball, swimming, table with the placement service of the School to tennis, touch football, track, volleyball and produce an enviable record: 98 percent employ­ wrestling. ment of graduates throughout the history of the The women’s intercollegiate competitive sports School. Every year, every graduate has had program includes basketball, bowling, fencing, opportunities available to him. A survey of field hockey, golf, gymnastics, ice hockey, la­ earnings has also shown that the financial suc­

Students and faculty mingle in the student lounge. A senior describes her plans for a student-industry seminar with Dean Beck and Assistant Dean Gaurnier. 14 Alumni

cess of graduates of the School is high in Rufe '52 is senior vice-president of operations comparison to those in the field without college of the Far East Division for Inter-Continental degrees and in comparison to college graduates Hotels; Jerome B. P. Temple '38 is senior in other fields where a degree is required. vice-president of Holiday Inns; Robert M. Brush '34 is senior vice-president of TraveLodge Cor­ poration; Roy Watson '48 is president of the Alumni Kahler Corporation; Robert M. James '54 is executive vice-president of Hospitality Manage­ The alumni of the School of Hotel Administration ment Corporation; and Walter D. Child, Jr. '53 take an active interest in furthering the academic is president of Inter-Island Resorts. goals of the School and in assisting graduates with placement opportunities. Presently, the Many of the country's noted individual hotels are Cornell Society of Hotelmen has organized a managed and many are owned by Cornellians. group known as the Triad Committee, composed In New York City, the St. Moritz and Park Lane of representative members and of the School's Hotels are managed by John N. Mados '49 and faculty and students, which provides strong the Sonesta Plaza by John F. Craver '52. In liaison between industry and the academic Dallas, the Sheraton is managed by Henry L. program. Rather '52 and the Marriott by Richard M. Stormant '58; in St. Louis, the Chase Park Plaza The first Cornell hotel class was graduated in by Lee Schoenbrunn '40; in Kansas City, Philip 1925 with eleven members. On May 25, 1973, Pistilli '54 is president of the Alameda Plaza there were 3,233 living graduates. Cornell gradu­ Hotel. In Houston, Edward T. W right, Jr. '58 is ates have given extensive leadership to their general manager of the Marriott; in Boston, chosen profession. J. Frank Birdsall '35 is William R. Ebersol '48 is vice-president and president, Paul R. Handlery '43 is president­ general manager of the Ritz Carlton Hotel; elect, Richard E. Holtzman '41 is secretary, and in California, John A. Norlander '53 is general Roy Watson '48 is past president of the Ameri­ manager of the Beverly Hilton Hotel in can Hotel & Motel Association; David H. Ripper Beverly Hills, Peter P. Fuller '53 is general '40 is past president of the Club Managers manager of the Sheraton Harbor Island Association of America; Winthrop W. Grice '53 Hotel in San Diego, and Roger W. Krakow '48 is and Louis E. Rogers '52 are past presidents of manager of the Commodore Hotel in San Fran­ the Hotel Sales Management Association; John cisco; in Honolulu, Dean T. W. Ho '64 is C. Birchfield '57 is president and Theodore W. executive vice-president of the llikai; in New Minah '32 is past president of the National Orleans, Archie A. Casbarian '62 is vice- Association of College and University Food president and general manager of the Royal Services; Robert D. Flickinger '47, Robert E. Orleans, and A. Bruce McFarland '63 is general Heilman '45, Martin L. Horn, Jr. '50, and Henry manager of the Pontchartrain Hotel; in Miami A. Montague '34 are past presidents of the Beach, Louis E. Rogers '52 is president of the National Restaurant Association. Many alumni Fontainbleau; and in Miami, Marley Halvorsen are presidents of their respective state, hotel, '54 is general manager of the Marriott. In White and restaurant associations. Sulphur Springs, West Virginia, E. Truman Wright '34 is manager of The Greenbrier; James Similarly it will be noted that Cornell graduates Barker Smith '31 is president of Wentworth-by- are in highly responsible business positions with the-Sea in Portsmouth, New Hampshire; Irving the large hotel groups: Charles A. Bell, Jr. '49 A. Harned '35 is vice-president and manager of is vice-president of administration of Hilton The Cloister at Sea Island, Georgia; and Paul L. Hotels International; Paul R. Handlery '43 is Grossinger '36 is president of Grossinger's. president of Handlery Hotels; Lynn P. Himelman '33 is chairman of Western International Hotels; Many foreign hotels are managed by Cornellians: Richard E. Holtzman '41 is president of Rock- The Dome, Kyrenia, by Andreas Catsellis '50; resorts; Howard P. James '46 is president, and The Residency, Pretoria, by Frederik Groeneveld Marshall C. Warfel '33 is a vice-president of '31; The Milano Hilton by Manfred G. Matysik I.T.T.-Sheraton Corporation and Richard W. '62; the Schweizerhof by Ruedi W. Schelbert '55 Barger '56 is northeast regional director of and the Bristol-Kempinski by Rudolph W. Munster Sheraton Hotels and Motor Inns; Lawrence H. '62 (both in Berlin); the Pacific by Yoshikatsu Lee '30 is president of Lee Hotels Company; Gamo '53, the Takara by Yoshikazu Honzawa '61, Wallace W. Lee, Jr. '36 is vice-president of the Imperial by Ichiro Inumaru '53, the Shiba Howard Johnson's Accommodations Group; Park by Jiro Inumaru '55, the Marunouchi by Henry O. Barbour '48 is vice-president of Man­ Kiyoshi Kobayshi '57 (all in Tokyo); the Empress, power and director of Research for Inter­ Hong Kong, by Peter Sun '63; the El Mansour, Continental Hotels Corporation; Alfred B. Casablanca, by Philippe Mocquard '55; the Merrick '30 is president of the Roger Smith Oberoi Inter-Continental, New Delhi, by Prithipal Hotels; E. Roland Milner '55 is president of B. Lamba '56; the Nataraj, Bombay, by Ravi K. Milner Hotels; Paul Sonnabend '50 is president Ghai '66; the Summit by Oro V. Escarraga '56, of Sonesta International Hotels; Curt Strand '43 the Mandarin by Hermann Jenny '66, the Oberoi is president of Hilton International; R. Kane Imperial by Sven E. Jorgensen '56, the Hilton by 15 Alumni

Ewe Hin Lim ’58 (all in Singapore); and numer­ Alumni are also active in the club field: Raymond ous other hotels around the world. M. Adams '50 is manager of the New York Princeton Club; Kenneth R. Burger '58 is mana­ Many Cornell graduates also hold responsible ger of the New York Racquet and Tennis Club; positions in the restaurant industry: Edwin S. Charles L. Coulson '56 is manager of the Weber, Jr. '52 is president of the A. & W. Inter­ Harvard University Faculty Club; Ara Daglian '57 national; James W. McLamore ’47 is chairman of is manager of the New York Cornell Club; the board of Burger King Corporation; C. Alan Edward R. Felshow '52 is manager of the Char­ MacDonald ’55 is president of Stouffer Foods, a lotte Country Club in North Carolina; John N. division of Nestle Alimentana, S.A.; Burton M. Penn '49 is manager of the New York Union Sack '61 is general manager of Howard Johnson's League Club; James T. Poteet '56 is manager of Ground Round Division; Richard J. Bradley '63, the Baltimore Country Club; Whitney Travis '42 Robert A. Freeman '63 and Peter E. Lee '63 are is manager of the New York Athletic Club; and partners in the Victoria Station Restaurants; and Raymond D. Watts '56 is manager of the Houston Edward B. Plenge '53 is president of Depot Club. Restaurants. Many other Cornellians hold execu­ Those in charge of hotel school programs in­ tive positions in multiunit operations such as clude: Yunus Aslan '63, Hotel and Tourism Marriott Corporation, Dobbs House, and Host Training Center, Ankara, Turkey; Robert A. Beck International. '42, Dean of the Cornell University School of Hotel Administration; Brian G. Harron '66, Uni­ Among the large industrial food service com­ versity of Minnesota Technical College Hotel, panies, Henry A. Montague '34 is chairman of Restaurant, and Institution Department; Douglas the board of Greyhound Food Management; C. Keister '54, University of Denver School of Robert D. Flickinger '47 is president of Service Hotel and Restaurant Management; Ralph W. Systems Corporation; Philip T. Yochum '48 is Nestor, Jr. '66, Southwest Minnesota State Col­ president of Servomation Mathias; William F. lege Division of Hotel, Restaurant & Institutional Deal '41 is president of the Business and In­ Management; and Harry J. Purchase '49, Paul dustry Divisions of ARA Services; and John F. Smith’s College Hotel Department. Farr '39 is vice-president of the Canteen Company of America. In other areas, alumni are active in hotel account­ ing firms (John D. Lesure '44, General Partner, Among alumni involved in hospital administration Laventhol Krekstein Horwath & Horwath); adver­ are John W. Colby '48, St. Luke's Memorial tising firms (H. Victor Grohmann '28, Chairman of in Spokane; Victor F. Ludwig '34, the George the Board, Needham & Grohmann); associations Washington Clinical Center in W ashington, D.C.; (William P. Fisher '60, Executive Director, Na­ and Robert H. Sweeney '52, the Alfred I. duPont tional Restaurant Association; and Richard M. Institute in Wilmington, Delaware. Landmark '51, Executive Vice President, Council on Hotel, Restaurant and Institutional Education); College residence halls and dining facilities banks (Stephen P. Pendias '42, Vice President, directed by Cornellians include those at Brown Irving Trust Company); insurance companies (William N. Davis '31 and Normand C. Cleave- (Robert P. Stieglitz '31, Assistant Vice President, land, Jr. ’57), Cornell (Arthur A. Jaeger ’62), New York Life Insurance Company); and food Duke (Theodore W. Minah ’32), Harvard (C. companies (Edward J. Vinnicombe, Jr. '33, Vice Graham Hurlburt, Jr. ’53), Illinois (S. Kent Dohr- President, McCormick & Company). man ’61), Indiana State (Monte J. Bradley ’60); Minnesota (Robert E. Ledder '48), Notre Dame (Edmund T. Price ’47), Ohio State (J. Robert Zellmer ’43), Princeton (Thomas P. Root ’58), Tennessee (John C. Birchfield '57 and Norman D. Hill ’58), Washington State (Alexander A. Mackimmie '61 and Samuel L. Huff ’59), and Yale (Albert R. Dobie '56).

Alumni associated with the airlines in an execu­ tive capacity include: A. R. D'Agostino '56, vice- president of the Restaurant & Catering Division of Sky Chefs (American Airlines); James P. Duchscherer, vice president, Hotels, Conti­ nental Airlines; C. William Herbig '55, vice- president of Customer Services for Sky Chefs; Philip J. Parrott '41, In-Flight Services director for Continental Airlines; Saul S. Rabia '65, dining services director for Eastern Airlines; and John P. Treadwell '61, senior director of In-Flight Service Planning for Pan American Airways.

Cornell University

Finances

The School is fortunate in having extensive Scholarships and Other Aids scholarship resources donated by generous friends and alumni in industry. As the costs of Many students displaying real promise and education increase, more entering students are ability simply cannot meet their financial obliga­ unable to meet these costs without assistance. tions without substantial scholarship assistance. Thanks to the scholarships mentioned below, the The veteran is likely to find it necessary to School is able to offer grants and short-term supplement his G.l. aid. The School of Hotel loans, as well as job opportunities within the Administration has developed considerable framework of either the Work-Study or the Practice financial aid and loan resources so that many Requirement programs. worthwhile young people can count on assis­ tance. Attention is called to the fact, however, The Work-Study program, available to a limited that the School can only supplement personal number of juniors and seniors, provides resources. supervisory positions in the School-operated Statler Inn. The Practice Requirement program Financial aid is available from the general offers part-time employment in many areas of the scholarship fund of the University and a number Inn. In addition to these programs there are of Hotel School scholarships. Aid is available teaching assistantships in the School open to through work opportunities in the Statler Inn and seniors and graduate students. Applications for Club, on the campus, and in the community. these positions may be submitted after the The loan funds of the Cornell Society of Hotel- student has completed one full year at the School. men, the Guiteau Fund, and other organizations are also available. Other opportunities are available to the student wanting to contribute to his self support. During Applications the academic year, the student can ordinarily earn his room or his meals, thereby reducing his Freshman Applicants and Transfer Students school year budget. While many earn more, seeking scholarship aid through any of the their sacrifice of time and energy limits their scholarships awarded by Cornell University academic attainment, especially during the first may become applicants by filling out the year. Savings from work during the summer financial aid form sent with the Cornell admis­ and the winter intersession range from sion application (form 1). It is also necessary for $500 to $1,200. students, except for veterans and those over For detailed information regarding tuition, fees, 25 years of age, to file a Parent's Confidential and expenses students may send for the Statement forms obtainable from their high Announcement of General Information, Cornell schools. University Announcements, Day Hall, Ithaca, New The application is handled through the College York 14850. Scholarship Service, which centrally processes In brief, the student will be held, on registering scholarship applications for a large number of each' semester, for tuition of $1,590.* Living universities so that information provded for expenses depend upon the student’s taste and Cornell is available for use by all other partici­ standards and probably range upwards from pating institutions as well. The application then $1,000 a term. Thus, for the school year of nine becomes valid for any scholarship open to months, a total of about $5,400 is needed. Cloth­ Cornell students, for any scholarship awarded by ing, transportation, and fraternity dues are not the School of Hotel Administration, and for such included. scholarships at other institutions as may be indicated. The application for financial aid is due ‘ Tuition and fees may be changed by the with admission application (form I) for freshman Board of Trustees to take effect at any time applicants and admission application (form II) without notice. for transfer applicants.

As part of the Work-Study program, selected upperclassmen become managers for Statler Inn, which has fifty-two rooms and restaurants seating 1,000. 18 Scholarships and Other Aids

In the awards, consideration is given to the The New York State Hotel and Motel financial situation of the student and his family Association Scholarship, supported by subscrip­ and to his academic ability as evidenced by his tions from members of that association, provides preparatory school record, his scholastic aptitude stipends of varying amounts. In the award, test scores, and the interview. preference is given to residents of New York State. Prospective students are eligible also for a number of scholarships awarded by non-Cornell The Partridge Club Scholarship, established by agencies. Some of them are described on the Partridge Club of New York, Inc., is sup­ p. 23. New York State offers various types of ported by an annual grant of approximately financial assistance to qualified college students $1500. The award is open to a needy student who are State residents. Information may be who is a citizen of the United States and a obtained by writing to the Regents Examination resident of metropolitan New York. and Scholarship Center, New York State Educa­ tion Department, Albany, New York 12201. The Thomas L. Bland Scholarship, consisting of the income available from a bequest of Continuing Students already enrolled in the $10,000, is given to a "deserving and needful School may obtain scholarship application blanks person,” preference being given to residents of at the School office. In making the award to a the late Mr. Bland's native state of North continuing student, consideration is given to Carolina. need as evidenced by the family’s financial situ­ The F. and M. Schaefer Scholarship was ation, and by the student's scholastic record established in 1940 by an endowment of $12,500 as well as his overall promise. as a memorial to Frederick and Maximilian Schaefer, founders in 1842 of the F. and M. Scholarships Awarded by the School Schaefer Brewing Company. In making the award, preference is given, where equitable, to The Laventhol Krekstein Horwath & Horwath students from New England or the Middle Scholarship, endowed by the original firm of Atlantic states Horwath & Horwath as the School's first scholar­ The Ralph Hitz Memorial Scholarship is sup­ ship, now adds to the income on the endowment ported by an endowment of $10,000 contributed an amount to bring the annual total available by his friends to honor the memory of the late to $1,500. Ralph Hitz, founder of the National Hotel Management Company. The New Jersey State Hotel-Motel Association Scholarships are supported by an annual grant The Herbert L. Grimm Memorial Scholarship of $400 from the New Jersey State Hotel consists of the income from an endowment of Association. In the award, preference is given to approximately $3,000 contributed by the friends residents of New Jersey. of the late Mr. Grimm through the Pennsylvania Hotels Association, of which he was for many The Pennsylvania Hotel-Motor Inn Association years an active member. Scholarship, established in 1933, entitles the holder up to $500 a year. In the award, prefer­ The Albert Pick Hotels and Motels Scholarship ence is given to residents of Pennsylvania. is supported by an annual donation of $500 from Albert Pick, Jr., president of the Pick Hotels The Harris, Kerr, Forster & Company Scholar­ Corporation, Chicago, Illinois. ship, established by the firm of accountants of that name is supported by an annual grant of The Koehl, Landis, and Landan Scholarship is $500, and is awarded to worthy students of an annual grant of $250 donated by the promise In the accounting field. advertising firm of that name.

The Duncan Hines Foundation Scholarships The Needham and Grohmann Scholarship, are grants of $750 donated by the trustees of the established in 1933 by the advertising agency Duncan Hines Foundation, for the benefit of of that name, entitles the holder to $500 a year, students "engaged in special studies in foods, and recognizes particularly scholarship in food values, dietetics, culinary arts, and hotel advertising. similar subjects.

The A E Stouffer Scholarship, established by The John Sherry Scholarship was established in the Stouffer Corporation, operators of the Stouffer recognition of Mr. Sherry's many years of Restaurants in Cleveland, Detroit, Philadelphia, voluntary service on the faculty. Pittsburgh, New York, and Chicago, entitles the holder to the income available from the A.E. The Anheuser-Busch Scholarships, supported by Stouffer Scholarship Fund of $5,200 and recog­ an annual donation of $2,500, are awarded on nizes particularly scholarship in subjects related the basis of academic excellence, financial need, to restaurant operation. and leadership qualities. 19 Scholarships and Other Aids

The Lucius M Boomer Scholarship, represent­ The Hilton Hotels International Scholarship of ing the royalties of Mr. Boomer's book, Hotel $2,000 was established by Conrad N. Hilton to Management, is available through the generosity be awarded each year to outstanding foreign of Mrs. Boomer for award to students from students whose scholastic record and personal Norway, her native country. character and attributes make them worthy of recognition. The Frank A McKowne Scholarship, originally established by the School itself in memory of The H B Meek Scholarship was initiated by Mr. McKowne and in recognition of his many E. Lysle Aschaffenburg, who solicited contribu­ years of service as chairman of the Committee on tions from friends and alumni. Education of the American Hotel Association, was endowed in 1952 by the Statler Foundation, of which he was for many years a trustee. Grants The Scholarship of the New York City Chapter, are made according to need in amounts of up Cornell Society of Hotelmen, is maintained by to $1,500 a year. contributions from members of the Chapter. In the award, preference is given to candidates from The McCormick and Company Scholarship is the metropolitan New York area. supported by an annual grant of $600 from McCormick and Company of Baltimore. It is The Scholarship of the Philadelphia Chapter, awarded to students in need of financial assist­ Cornell Society of Hotelmen, is maintained by ance who, in respect to superior character, contributions from members of the Chapter. interest, and scholarship, give evidence of being Preference is given to candidates from the worthy recipients. Philadelphia area.

The Hotel Association of New York City The Georges and Marian St. Laurent Memorial Scholarships, established by that Scholarship is the gift of Mr. '33 and Mrs. St. association as memorials to its deceased mem­ Laurent. This scholarship is open to undergrad­ bers, are supported by annual grants of $1,000. The awards are open to needy and worthy uate men and women who have completed at least one term in residence. students from the area of metropolitan New York. Preference is given to children of hotel workers. The John Courtney Memorial Scholarship was The Ellsworth Milton Statler Scholarships were established by the Cornell Society of Hotelmen, established by the Statler Foundation in memory the organization of the alumni of the School of the founder of Hotels Statler Company, who of Hotel Administration, in memory of John was the donor, through the Foundation, of Statler Courtney, a member of the School’s first gradu­ Hall. The scholarships are awarded to promis­ ating class, a long-time member of its faculty, ing needy students and carry an annual stipend and secretary of the Society from its founding in of $1,500 to $2,500 each, according to the need. 1928 to his death in 1957. Members of the Society and friends have raised a fund of The Pittenger Scholarship was created from a $ 10,0 00 . bequest of $3,000 by the late George W. Pittenger, for many years an officer of the Amer­ The Club Managers Association Scholarship is ican Hotel Association. The award is open to supported by annual donations in varying a worthy student from Switzerland. amounts from the Club Managers Association of America. The Callis Scholarship, initiated through the generosity of the late Mr. H. B. Callis, long-time friend of the School, in the name of his two The Grossinger Scholarships, established in sons, E. C. Callis '42, and H. B. Callis, Jr. '49, is tribute to Mrs. Jennie Grossinger, are supported supported by the income from an endowment by annual grants of $250 each from Mrs. of over $10,000. Grossinger's son Paul '36, and from the Grossinger Hotel. The Howard Johnson Scholarships, initiated in 1955, are maintained by annual grants from the The Pleasant Valley Wine Company Grant is Howard D. Johnson Company. The scholarships supported by an annual contribution of $1,000 carry a stipend of $500 and are awarded on the for worthy students of the School of Hotel basis of promise and need, with preference Administration, with preferences given to those to those interested in restaurant work. who are employed at the Statler Inn.

The National Association of Hotel and The Coming Glass Works Foundation Restaurant Meat Purveyors Scholarship. Scholarships, originally established in 1960, have awarded on the basis of need and without regard now been endowed through a Centennial Cam­ to race, religion, or national descent, provides paign gift and are awarded on the basis of $250 annually. merit and need.

21 Scholarships and Other Aids

The Taylor Scholarships are provided from the The Merle Marcus Memorial Scholarship is an income of a $1 million endowment to the School annual donation of $100 in memory of a de­ in replacement of the Taylor Scholarship Founda­ ceased member of the Southern California Chap­ tion established and directed during his lifetime ter of Hotel Sales Management Association. by the late S. Gregory Taylor, former president of the Hotel St. Moritz in New York City. It was The Lewis Goldstein Memorial Scholarship was later directed by his brother, Charles G. Taylor, established by the National Fisheries Institute in and presently by the latter's widow, Marica A. the name of its late president by a grant of Taylor. Awards are made to outstanding students $1,000. In the award, preference will be given on the basis of scholarly achievement, evidence to a student engaged in work with fishery of high moral character, promise of leadership in products. the hotel and restaurant field, and financial need. Awards up to a maximum of $3,000 annually are The Paul T Kilborn Memorial Scholarship was determined by the individual applicant's resources established in memory of Mr. Kilborn, a leader and needs. All students accepted by or currently in the hotel industry throughout his life, and is enrolled in the School of Hotel Administration at maintained by an annual gift of $750 from his Cornell are eligible, but preference is given to son and daughter-in-law, Paul ’50 and Justine those of Greek descent. sponsoring immigrants to this country, the award Kilborn. In keeping with Mr. Kilborn’s practice of The National Distillers Products Scholarship is is to be made to a needy foreign student who supported by an annual grant of $1,000 from the might otherwise be unable to attend Cornell National Distillers Products Company. University.

The Banquet Managers Guild Scholarship is The Marriott Corporation Scholarship Grant, an maintained by a grant of $2,000 to be awarded annual gift of varying amounts up to $1,500, was over four years. established to assist worthy students in meeting their expenses. The Cornell Society of Hotelmen Memorial Scholarship has been established by individual The Donald M Biles Scholarship was estab­ subscriptions and a grant of $5,000 from the lished in recognition of the voluntary service on Society as a continuing memorial to deceased the faculty of Mr. Donald M. Biles ’52 of Skytop alumni and friends of the School of Hotel Ad­ Lodge, Pennsylvania. Preference will be given to ministration; currently including: Isabelle Ander­ students expressing an interest in resort son, Joan Anthony, Leslie Bentley, Robert Buell, management. Morgan R. Cary, Charles Christoph, Walter Clist, Jr., John M. Crandall, Russel T. Downs, Clark The Dubois Chemicals Scholarship provides an Fountain, Ernest Henderson, E. Charles Jackson, annual gift of $500 for award to a student of the C. Frederick Kellogg, Jr., Edgar A. Kudlich, School of Hotel Administration. William H. Lodge, Robert E. Love, John J. Lynch, H. Alexander MacLennan, Curtis Mosso, Jess B. The Greyhound Food Management Scholarship Neuhauser, James L. Newcomb, Bruce Parlette, was initiated with an unrestricted donation of Karl F. Perry, Clifford Reulein, Eben S. Reynolds, $1,000 from Greyhound Food Management, Inc., Thomas W. Silk, and Raymond Williams. Henry A. Montague ’34, president.

The Howe Folding Furniture Scholarship, The Dewey MacLain Scholarship was estab­ established by the manufacturing firm of that lished by the will of Mr. MacLain as scholarships name, is supported by an annual grant of $500 for needy and deserving students in the School and particularly recognizes interest and scholar­ of Hotel Administration. Mr. MacLain, a Black ship in the field of convention hotel operation. waiter and bartender, bequeathed his entire Preference is given to members of minority groups. estate of over $100,000 to the School for this purpose. The Loew s Hotels Scholarship was initiated through the generosity of Mr. Preston Robert The Barney L Allis Memorial Scholarship, sup­ Tisch, president of Loew’s Hotels, Inc., and ported by funds to be provided annually by Mr. represents an annual grant of $1,000. ’54 and Mrs. Philip Pistilli, formerly of the Hotel The Movenpick Scholarship, an annual gift of Muehlebach in Kansas City, Missouri, was estab­ $500, was given by Mr. Ueli Prager, president of lished in memory of the long-time proprietor of Movenpick, Ltd., a Zurich restaurant chain. The that famous hotel. scholarship will be given to a Swiss student who demonstrates financial need and academic The Mrs Edmund Ezra Day Scholarship was promise. established by Brooke Inns, Inc.—John A. Brooke ’57, president; David L. Brooke ’50, vice The Dorothy and Charles '26 Sayles Grant-in- president— in honor of the widow of the fifth Aid is open to a needy and promising hotel stu­ president of Cornell University. It is to be dent who has completed at least one term in the awarded to needy students who contribute to School of Hotel Administration. the best of their ability to their own support.

Students study in the Howard B, Meek Library, which houses over 16,000 volumes on hotel and restaurant management and related subjects. 22 Scholarships and Other Aids

The Sonnabend Scholarship was established in The Leonora and Oscar Greene Scholarship was memory of Mr. A. M. Sonnabend, founder of the initiated with a gift of $500 for award to deserving Hotel Corporation of America, with an endow­ students in the School of Hotel Administration. ment of $5,000. Preference is given to students from minority races and to sons and daughters The Rockresorts Scholarship fund provides of employees of the Sonesta International Hotels $1,250 annually toward the study expenses and Corporation. travel costs of one student. Rockresorts, con­ trolled by Laurance S. Rockefeller, is owned in The Paul Masson Vineyards Scholarship of $250 part by Eastern Airlines. is to be awarded annually to a worthy student whose scholastic records and personal attributes The Conrad N. Hilton Scholarship represents an give promise of future achievement. endowment from the founder of Hilton Hotels Corporation, the income from which will be used The Hospital Food Administrators Association to assist qualified, needy students in the School Scholarship was established by a donation to of Hotel Administration. the School of $500 representing honoraria due speakers at a Hospital Food Administrators The Duty Free Shoppers Scholarship was en­ Association workshop. dowed by Duty Free Shoppers, Ltd., with an original contribution of $10,000 and a continuing Winegardner-Hammons Operations Inc. annual contribution in varying amounts. The in­ Scholarship was established by a gift of $500 come is awarded each year to a worthy student, to be awarded to a student with a demonstrated with preference given to students from the Pacific interest in innkeeping. The firm owns and oper­ area. ates Holiday Inn franchises. The Albert E Koehl Memorial Scholarship rep­ The American Hotel & Motel Association Scho­ resents the income from an endowment set up larship of $500 provides financial aid to needy by his friends to honor the memory of Albert E. students of the School of Hotel Administration. Koehl '28; awarded annually to a deserving student. The A L. Mathias Scholarship was established The Cointreau, Ltd , Scholarship is an annual by George D. Mathias '58, in honor of his father gift of $300 awarded to an outstanding junior and is to be awarded to worthy students in the specializing in beverage management. School. The Howard Conrad Memorial Scholarship, The Nevele Country Club Scholarship, an un­ established with funds contributed by family and restricted gift of $500 from Charles A. Slutsky friends in memory of Howard Conrad, father of '62, is to be awarded at the discretion of the H. Phillip Conrad '70, is awarded to deserving Dean of the School. students.

The Western International Hotels Hard Corps The Victoria Station-Ed Marinaro Scholarship, Scholarship provides financial assistance, rang­ established by a contribution of $1,000 to honor ing from $500 to $700, to students who are Ed Marinaro '72, is annually awarded to a School interested in managing a hotel. of Hotel Administration student, preferably a football player. Nestle s Catering Service Scholarship, an an­ nual gift of $1,000, is available to students from The Forster Educational Foundation Scholar­ Australia, in the School of Hotel Administration. ship, an annual gift in varying amounts, provides awards up to a total of $5,000 to several students The Metropolitan Club Managers Association majoring in accounting. Scholarship of $500 is to be awarded to a stu­ dent from the metropolitan New York area with The International Geneva Association Scholar­ an interest in club management. ship, established by the members of the organi­ zation, provides an annual award in varying The Schenley Affiliated Brands Corporation amounts to needy students. Scholarships are supported by annual grants of $2,500 to be awarded to four or five seniors The Motel Brokers Association of America each year. Scholarship was established by an initial gift of $1,000, to be awarded to a worthy student. The Alice Seidler Statler Scholarship Fund was established by the will of the widow of Ellsworth The Pancake Man Restaurants of Cape Cod Milton Statler to provide scholarships to assist Scholarship, an annual gift of $500, is awarded deserving students to receive their education in to a worthy upperclassman or graduate student the Cornell University School of Hotel whose special interest is in the restaurant Administration. industry. 23 Scholarships and Other Aids

The John Charles Redmond Scholarship, estab­ The Julius Wile Scholarship, established as an lished with an initial contribution of $1,250, is endowed fund in 1972 with a gift of stock awarded as one or two scholarships to worthy valued at $5,600, provides an annual award to and needy students. a needy and deserving student. The Mr and Mrs James J O'Donnell Scholar­ ship, established by the John C. O'Donnell '52 The Lee F. Dickinson Memorial Scholarship was fam ily in honor of Mr. and Mrs. James J. established with an initial gift of $2,000 by Mr. O'Donnell, is awarded to a deserving student. Philip D. Rowe Jr. '48, to honor his grandfather. This amount and any additional gifts will be The llikai Hotel Scholarship, consisting of awarded to deserving students. $1,000 annual grants from the Chinn Ho Founda­ tion, is awarded to one Oriental student from the The Welch Foods, Inc Scholarship provides one Pacific Basin, and is made available to first or two annual awards totaling $1,000 to aid semester students at the recommendation of the needy and worthy students. Hotel School Scholarship Committee, with the approval of the Chinn Ho Foundation. The School of Hotel Administration Scholarship The School of Hotel Administration 50th is funded by gifts of varying amounts received Anniversary Scholarship was established in 1972 from alumni and friends to provide annual with an endowment of $10,000, contributed by scholarship awards to needy, deserving students. alumni and friends of the School commemo­ rating that occasion. The income is used for scholarships at the School. Scholarships Awarded by Other Agencies The Frederick G Ashe Memorial Scholarship was established to honor a former student, The following scholarships, open to students or Frederick G. Ashe, with contributions by his prospective students in the School of Hotel parents, Mr. and Mrs. Arthur J. Ashe, his Administration at Cornell University, are awarded brothers, Dr. Arthur J. Ashe III and Mr. William by the agencies indicated. The special pro­ C. Ashe, and his friends. Income from the cedures for applying should be noted. endowment is used to aid students needing financial assistance to complete the last one or two years of study at the School. The Adrian Phillips Scholarship was established by the Hotel Sales Management Association to The Martin Samuels Memorial Scholarship was honor Mr. Phillips, their first Executive Vice established to honor Mr. Samuels by his daughter President, who conducted a course in hotel sales and son-in-law, Ruth and Harry Schapiro, with promotion at Cornell University for twenty-five an endowment of $5,000 to provide an annual years. The scholarships, administered by a Board scholarship award to a deserving student. of Trustees who are past presidents of the The Jeremiah J Wanderstock Memorial Scholar­ Association, are open to sophomore or junior ship was established to honor the memory of members of the Cornell Chapter of Hotel Sales Dr. Wanderstock, a long-time professor at the Management Association for award during their School of Hotel Administration. The fund of junior or senior years. Information and applica­ $10,000 is endowed and the income used as tions may be obtained from the student chapter scholarship awards for deserving students. president at Statler Hall, Cornell University, Ithaca, New York 14850. The Clarence W Wannop Memorial Scholarship was established as an endowment with a total The National Institute for the Foodservice contribution of $10,000 by Henry W. and John Industry-Heinz Scholarships are given each W. Wannop (both ’42) to honor the memory of year to qualified students finishing their freshman their father. The income provides an annual year in courses of study leading to degrees in award to a deserving student in the School who institutional food service management. Five is a citizen of the U.S. and who has a definite scholarships of $1,500 each are payable at $500 interest in the resort hotel or resort club business. per year over a three-year period; with matching The U S Navy Medical Service Corps Scholar­ payments for summer employment up to $500 a ship, originated to commemorate the twentieth year following the freshman, sophomore, and anniversary of the program for training in food junior years. Applicants will be judged on scho­ service for Navy men attending the School of lastic ability, aptitude and interest in the food Hotel Administration, is supported by gifts from service field, leadership, character, professional graduates of the program. potential, and financial need. Also available are Teacher Training Grants and Graduate Fellow­ The Christopher Ryder House Scholarship is ships for graduate students. Applications should contributed by the owner of this well-known be filed not later than March 31 with Dr. Chester restaurant, Mr. Donald Kastner '43, as an annual G. Hall, Director of Education, National Restau­ gift in amounts up to $500 which is awarded to rant Association, 1530 Lake Shore Drive, a deserving student. Chicago, Illinois 60610. 24 Scholarships and Other Aids

The Arthur L. Roberts Memorial Scholarship Short-term loans in small amounts may be Fund was established in memory of the late arranged through the secretary of the Cornell Arthur L. Roberts, who for many years was one Society of Hotelmen, Statler Hall W-104. of the country’s outstanding hotelmen. The Ye Hosts, recognition society of the School of scholarship, awarded to a student enrolled in Hotel Administration, also has established a loan the School of Hotel Administration at Cornell, fund for students in need of temporary financial will provide a maximum of $2,000 per year for assistance. four years. This award is open to applicants who are residents of the state of Minnesota, or to a The Raymond M Cantwell Loan Fund was child or grandchild of a former employee of Mr. established by Mr. Cantwell ’52, with a check of Roberts or of the Arthur L. Roberts Hotel Com­ $1,500 he received as winner of an Idea Bank pany. Awards are made by a selection committee Contest conducted by Admiral Sales Corporation. appointed by the trustees of the fund. The money is available on easy terms.

Food Service Executive Association Scholarship The Barney L. Allis-Louis and Dorothy Kovitz Grants for the purpose of assisting deserving Scholarship Loan Fund was established by Dr. individuals to receive food service management and Mrs. Louis Kovitz and Mrs. Susi Allis Kohan, training beyond the high school level must be relatives of one of America’s distinguished hotel applied for through a chartered branch of that men, as a lasting and fitting tribute to the organization. Grants are in amounts of not less memory of Barney L. Allis, long-time proprietor of than $250 nor more than $500, the amount of the Hotel Muehlebach in Kansas City, Missouri. the award depending on the need for financial assistance and the amount of funds available for The Dr. V. Allen Christian Student Loan Fund scholarship purposes. Deadline for receipt of was established with an initial gift of $1,000 from applications is March 1. For information and Professor V. A. Christian ’61 in memory of his applications contact Food Service Executives father. Loans are to be made to worthy students Association, Inc., 815 Anthony Wayne Bank in the School of Hotel Administration who are in Building, Fort Wayne, Indiana 46802. need of funds for a short period of time.

The Eastern Airlines Scholarship is available to The Grohmann Scholarship and Loan Fund in Puerto Rican students who are graduates of the the initial amount of $25,000 was established by Puerto Rican Hotel School, a two-year program the H. Victor Grohmann ’28 family for worthy and under the direction of the Cornell School of needy undergraduate or entering Cornell Uni­ Hotel Administration faculty. Inquiries should be versity students. Loans are to be made on a addressed to the director of the Puerto Rican short term basis at no interest, preference to be Hotel School, Racquet Club, P.O. Box 12112, given to students in the School of Hotel Isla Verde, San Juan, Puerto Rico. Administration, varsity athletes, fraternity men, sorority women, and foreign students. Grants and Assistantships The Terrance Harland Memorial Loan Fund was In addition to the scholarships named above, established with an initial contribution by Pro­ Hotel students are eligible for the general fessor Vance Christian '61 in memory of Terrance University scholarships (see the section above Harland, son of Mr. and Mrs. John Harland of concerning application for the various scholar­ the Miami Beach Holiday Inn; used to support ships). These include: the Cornell National loans to needy and worthy students. Additional Scholarships, carrying ranging values; the donations were made in 1972. University Undergraduate Scholarships; and the State of New York Scholarships, open to New York State residents.

Loans

Loans to promising students in need of assistance have been made possible by gifts to the University. It is a general policy to grant loans only to students who have completed at least one term at Cornell. Application should be made at the Office of Scholarships and Financial Aid, Day Hall. Cornell University

Admission to the School

The School of Hotel Administration offers both which the formal application and credentials undergraduate and graduate programs leading should be sent. to professional careers in the management of hotels, motels, resorts and condominiums, Subject Units restaurants, clubs, hospitals, and institutions English 4 generally and in their design and equipment Foreign Languages (modern and ancient)* layout. The requirements for admission to these programs are presented in the following pages. French 1-4 German 1-4 Undergraduate Admission Hebrew 1-3 Italian 1-3 Admission to the School of Hotel Administration Spanish 1-4 may be granted in September and in January Greek 1-3 to the prospective student who meets the regular Latin 1-4 academic entrance requirements and the require­ ments in personal qualifications. Mathematics It is the policy of Cornell University actively to Elementary Algebra 1 support equality of educational opportunity. No Intermediate Algebra 1 student shall be denied admission to the Uni­ Advanced Algebra Vi versity or be discriminated against otherwise Plane Geometry 1 because of race, color, creed, religion, national Solid Geometry % origin, or sex. Plane Trigonometry 1/2 Sciences Academic Requirements B iologyf 1 The applicant must have completed a secondary Botany V i 1 school course and must offer at least sixteen Chemistry 1 acceptable units of entrance credit including Earth Science 1/2 -1 English, four units; mathematics, three units; General Science 1 and chemistry, one unit. Additional courses may Physics 1 include mathematics and sciences (especially Zoology y2- i physics), social studies (including history), and Social Studies (including history) a foreign language. The Scholastic Aptitude Test Each course of the College Entrance Examination Board is y2-i required. A nonrefundable $20 application fee is required. A candidate may obtain credit in the subjects he Correspondence relating to the academic ad­ wishes to present for admission in one or more mission requirements should be directed to the ways, or some combination of them: University Office of Admissions, Day Hall, Cornell 1. by presenting an acceptable school certificate, University, Ithaca, New York 14850. 2. by passing, in the required subjects, the achievement tests of the College Entrance * If a foreign language is offered for entrance, Examination Board, or it is desirable to present at least two years, 3. by passing the necessary New York State although credit will be granted for a single year Regents examinations. of study in not more than two languages, t If a unit in biology is offered, a half-unit in High school and other preparatory work is ap­ botany and a half-unit in zoology may not also praised in the University Office of Admissions to be counted.

27 Admission

Since students enroll for work in hotel adminis­ Personal Requirements tration at Cornell University from all parts of the United States and from other countries, and since Because more applicants can meet the academic the subjects of study available to students in requirements than can be accommodated in the high schools vary from section to section, the School, the faculty attempts to choose the prospective student is allowed wide freedom through a Committee on Admissions (whose in the choice of his high school subjects. Only decisions are final) those likely to profit most by English, obviously valuable, chemistry, and the the instruction offered. The Committee requires minimum mathematics necessary for the required that each prospective student arrange an inter­ courses in Properties Management and Financial view with a representative of the Committee Management are specified. Students and voca­ on Admissions of the School of Hotel Adminis­ tional advisers should not, however, be misled tration, and that each prospective student take by this freedom. The curriculum in hotel admin­ the Scholastic Aptitude Test given by the College istration includes a number of rigorous courses Entrance Examination Board.* Applicants are in accounting, science, and engineering, and, requested to furnish one picture (passport size) while the committee on admissions gives due at the time of the interview. weight to the more personal factors, it insists, for the protection of the prospective student, on The interviews are most satisfactorily held in evidence of good scholastic ability— ability to Ithaca. Therefore, candidates who can conve­ carry an exacting college program. niently visit Ithaca are urged to do so. They will profit by an acquaintance with the University, Although there is no specific langauge entrance its facilities, and its staff. The interview will be requirement, the committee believes that a most meaningful. In his correspondence, the ap­ sequence of study of at least three years of a plicant should mention the date and the hour foreign language is likely to be useful to the of his choice, giving alternative times, if possible. hotelman or restaurateur and that its completion Interview deadlines are April 15 for students is an evidence of scholastic ability. Two years applying for Fall semester and December 1 for of a language are of much less value than three. those applying for Spring semester. Requests should be addressed to the Admissions Officer, While not required, a four-year sequence in School of Hotel Administration, Statler Hall.f mathematics is evidence of good workmanship. Trigonometry is useful in Properties Management The Scholastic Aptitude Test is given by the courses. The importance of chemistry, in view College Entrance Examination Board at points of the rigorous chemistry courses required in the all over the country and in the larger cities School's curriculum, cannot be overemphasized. abroad. It is given six times a year, but the Physics also would provide a foundation for prospective student should plan to take the test Properties Management. in December or January. Detailed information regarding the places of examination and the For those students who attend the larger schools exact dates can be obtained by writing to the with a wealth of offerings, some suggestions College Entrance Examination Board, Box 592, as to choice of studies may be welcome. In the Princeton, New Jersey 08540. Prospective stu­ selection of a preparatory course, consideration dents residing in the Rocky Mountain states or should be given to the student’s interest and the farther west should address the Board at Box school’s facilities. It may be that the suggested 1025, Berkeley, California 94701. Admission to preparatory program below will be helpful to the Scholastic Aptitude Test is by prior arrange­ the adviser, the parent, and the student. ment only. Application for admission should be filed directly with the Board. To avoid a late English, four units. application fee, it should be filed at least a month in advance of the date of the examination. Mathematics, three or four units: elementary algebra, intermediate algebra, and plane geometry. Also, if possible, trigonometry, * By exception this requirement is waived in the advanced algebra, or solid geometry cases of applicants who are college graduates possessing Bachelor’s degrees, and in the cases History, at least one unit: of applicants whose mother tongue is not chosen according to interest of the student English. and facilities of the school. t Not all prospective students, however, can readily come to Ithaca. To meet their needs, Foreign language, three units: arrangements have also been made with gradu­ French, German, Spanish, or Latin. ates and others active in the hotel and restaurant business in most of the principal cities of the Science, at least two units: world to serve as interviewers. The prospective chemistry, one unit; physics; general science; student should inform the School of his choice of biology. time and place for his interview by writing di­ rectly to the School of Hotel Administration, Electives, enough units to make the total sixteen. Statler Hall.

The School's Admission and Placement Officer, John F. Tewey, helps a senior review job opportunities. 28 Admission

The procedures involved in securing admission been offered at Cornell University since 1929. may appear somewhat involved. They are de­ Recently, the School of Hotel Administration and signed, however, to protect the prospective the Graduate School have initiated the Master student. Only those are admitted who seem of Professional Studies (M.P.S.), a new advanced likely to be able to carry a rigorous college pro­ degree in hotel administration. gram and who seem likely later to be successful Holders of the bachelor's degree who are candi­ in the industry. The risk of future failure or dates for admission must fulfill the personal disappointment is thus reduced to a minimum. admission requirements described on p. 27. Like To provide ample time for all the arrangements, all other candidates for admission, they present the formal application for admission must be themselves for a personal interview, but they are filed before February 1 for students planning to not required to take the College Board’s Gradu­ enter in September. ate Record Examinations. Those who have Applicants should consult the Announcement ot taken this test, however, are asked to have the General Information for details regarding Board transmit their scores. applications, and medical requirements that must The M.P.S. degree is available to students who be met either before or during the registration already possess a bachelor’s degree from an period. The Announcement may be obtained by accredited institution in an area other than hotel writing to: Cornell University Announcements, administration. It also allows students who have Day Hall, Ithaca, New York 14850. received a B.S. in Hotel Administration to con­ tinue their education on a graduate level that Transfer Students is less research inclined and more professionally oriented than a Master of Science. With the approval of the Committee on Admis­ sions, students may be admitted to the School There are three different component parts or with advanced standing from other institutions of tracks of the M.P.S. degree program. The cur­ college level. To such students, credit will ordi­ riculum varies for the three tracks according narily be given against the specific degree to areas previously studied. requirements for those courses for which sub­ Track I is a two-year program covering the stantially equivalent work has been done. For broad spectrum of hotel management and is that portion of the student's work not applicable available to students who possess a four-year to the specific requirements, credit up to 24 degree in an area other than hotel administration. hours will ordinarily be given against the require­ Track II is for students who possess a B.S. in ments of 120 hours. The total of transfer credit Hotel Administration from an institution other than allowed may not exceed 60 semester hours. Cornell University, and requires from one to two Transfer students will be held, as with nontrans­ years to complete. Track III is for students fer students, for the completion of the hotel- who hold a B.S. in Hotel Adm inistration from practice requirement before the last term of Cornell University, and normally requires one residence. When they apply for admission, they year for completion. are expected to take the Scholastic Aptitude Test (except for Bachelor's degree holders), and to In order to qualify for the M.P.S. degree, each present themselves for interviews. Formal appli­ student is required to write an investigative cations for admission for those contemplating report under the guidance of an advisor. A prac­ September entrance should be filed before tice requirement must also be met. February 1 with the University Office of Admis­ Persons interested in obtaining the Master of sions, Day Hall. The spring term application Science degree from the School must first fulfill deadline is November 1. A nonrefundable $20 the School's regular B.S. degree requirements in application fee is required. Students will be ac­ Hotel Administration. The Master of Science cepted on transfer from junior colleges, but only normally requires one full year of residence if their records show them to be fully qualified beyond the bachelor’s degree and completion of for rigorous advanced college work. In each case an acceptable original thesis. Exceptionally the preparatory school record must meet Cornell w ell-qualified graduates of the M.P.S. and M.S. entrance standards, and the junior college record degree programs may be accepted for work must be of superior grade. No prospective stu­ toward the Ph.D. degree. Inquiries concerning dent planning on eventual enrollment in the the master's and doctoral degrees in hotel School of Hotel Administration at Cornell should administration at Cornell University should be embark first on a junior college program as a directed either to the Dean of the Graduate means of avoiding Cornell entrance requirements School, Sage Hall, or to the Graduate Field or as a matter of economy. If he has entrance Representative, School of Hotel Administration, deficiencies, he should remedy them. If he lacks Statler Hall, both at Cornell University, Ithaca, funds, he should apply for scholarship aid. N.Y. 14850. Graduate Admissions A limited number of teaching and other assis- tantships is available to qualified graduate Advanced degrees in the field of hotel, food students. Inquiries should be addressed, after service, and travel industry management have the candidate has been accepted as a candidate 29 Admission

for an advanced degree, to the Dean's Office, the caliber of his academic performance be School of Hotel Administration, Statler Hall, high. If his native language is not English, he will Cornell University, Ithaca, N.Y. 14850, not be required to take the Scholastic Aptitude Test, but he should pass the TOEFL, an examina­ Foreign Students tion of English proficiency.

Students from foreign countries who present The prospective student, to be eligible for satisfactory evidence of adequate capacity and financial aid, must first support himself for one training may be admitted to the School. Since year. For further information regarding student their previous education usually does not con­ aid see pp. 17-24. form, point by point, to that required of the native student, some latitude may be granted with All prospective students, wherever they may be respect to exact secondary entrance units. It located, are required to arrange for an official remains essential, however, that the foreign stu­ interview by writing directly to the School of dent possess an educational background at least Hotel Administration. Interviews can often be tantamount to the twelve years of secondary scheduled within the applicant's own country with schooling required of native applicants, and that a representative of the School.

Cornell University

Programs Leading to Academic Degrees

The opportunities for the student to achieve a Professor Stanley W. Davis, Graduate Field fulfilling career in the lodging, food service, and Representative, School of Hotel Administration, travel industries are manifold. These industries Cornell University, Ithaca, New York 14850. have undergone tremendous change and development during the history of the School and today are among the most challenging and Requirements for Graduation rapidly expanding fields of human endeavor. For more than fifty years, the School's graduates Regularly enrolled students in the School of have found that their basic educational prepara­ Hotel Administration are candidates for the tion provided them with desirable background to degree of Bachelor of Science. The requirements become leaders in these industries and to help follow: shape industry development around the world. 1. Completion of eight terms in residence.* During the intervening years, the School’s 2. Completion, with a minimum average of 2.0, curriculum has benefited from the close guidance of 120 credit hours required and elective as of these industry leaders. set forth in the table on p. 33. Thus, the programs leading to the undergraduate 3. Completion of sixty points of practice credit bachelor's degree represent the combined efforts before entering the last term of residence; as of university educators and of those who are defined on pp. 32-33. closely attuned to the educational needs of 4. Completion during the first four terms of resi­ industry. For this reason, the programs outlined dence of the University requirements in physical below include courses in the liberal arts, education (see p. 33). some of them specfically named and others to Suggested programs of courses arranged by be taken as free electives, and basic courses years appear on pp. 34-39. The specifically re­ dealing with the fundamental concepts of the quired courses there indicated account for 81 industries that the student is preparing to enter. of the total of 120 hours. From the hotel electives The basic program leading to the degree in (pp. 35-36), some combination of courses, the Hotel Administration, as set forth below, can be credit for which totals at least 15 hours, is also further enriched with a broad selection of to be taken. The remaining 24 hours may be elective courses offered by the School and earned in courses chosen at will, with the elsewhere in the University. For instance, the approval of the student's adviser, from the offer­ student wishing to specialize in Financial ings of any college of the University provided Management, in Food and Beverage Management, only that the customary requirements for admis­ or in any other area will find an extensive list of sion to the courses chosen are met. elective courses offered within the School and a Students in the School of Hotel Administration suggested list of courses offered by other who plan to attend summer school at Cornell University divisions, in the next section, or elsewhere and Cornell students who propose “ Description of Courses." Students wishing to earn an advanced degree * Students transferring from other colleges and have an equally broad selection of courses universities may be allowed appropriate credit designed to fulfill their specific needs. Graduate against the residence requirements at the time of students are enrolled in programs that link admission. A student who has completed six their previous educational background with the terms at the School of Hotel Administration and concepts and training basic to industry who has attained a distinguished cumulative requirements. For further information on graduate average may petition the faculty for permission degree programs, the reader should contact to waive the residence requirement.

A graduate student obtains advice from his research committee. Professors Recknagel, Sherry, and Kaven, 32 Practice Requirement

to attend any other university, with the expecta­ until he has satisfied the practice requirement tion that credit thus earned might be counted to­ in full. ward the Cornell degree in hotel administration, The requirement has a number of objectives. The should obtain the approval of the School in student on practice at some minor or menial advance. Credit will not be allowed otherwise. job can test his interest in work in the field. He Credit earned in the courses in military science can learn by experience the points of view of the or air science or naval science may be counted employee. He can learn by observation the in the twenty-four-hour group of free electives. duties of fellow workers in related jobs, in su­ Both men and women students are required perior and inferior posts. With thought and by the University faculty to take courses in imagination he can reflect upon and learn some­ physical education, but no credit for the aca­ thing of the problems of management and their demic degree is allowed for these courses. solution. Upon returning to the classroom, the student can then draw upon incidents in his Grading System experience to illustrate and to understand the ideas developed by the instructor. After gradua­ Letter grades ranging from A + to D— are given tion, he can rest his application for permanent to indicate academic performance in each employment in part upon his practice experience course. These letter grades are assigned a nu­ record and in many cases can rely on contacts merical weight for each term average as follows: established during the practice period to initiate A equivalent to 4.0; B to 3.0; C to 2.0; D to 1.0. and support his candidacy. For good standing, the student should maintain Since cadets in the Army Reserve Officers Train­ a minimum average of 2.0. In order to graduate, ing Corps are expected to spend six weeks in a cumulative average of 2.0 and a final term camp during the summer before their senior year, average of 2.0 are required. it is especially desirable that hotel students A student may enroll each semester for three who plan to join the Corps and to elect the ad­ credit hours of free elective courses which are to vanced courses in military science make every be graded "satisfactory" or "unsatisfactory." effort to expedite their practice work early. By In addition, certain hotel elective courses, in­ working the full vacation periods of thirteen cluding Hotel Administration 120 and 125, may weeks and by filing superior early reports, it is be taken on an S/U basis at the option of the possible to satisfy the practice requirements and instructor, if so arranged during the first two to attend the final summer training camp. Simi­ weeks of the term. For a satisfactory grade in larly, students enrolled in the Navy Reserve such courses an "S" is equal to a letter grade of Officers Training Corps who must make summer C or better. cruises should anticipate the practice require­ ments as much as possible. Students whose term average is at least 3.3 and composed of at least 12 credit hours of letter Although the practice is an essential part of the grades, with no unsatisfactory or incomplete student's program, the School does not guaran­ grades, are honored by being placed on the tee summer positions. Through the School’s Dean's List. numerous contacts with the hotel and restaurant industry a considerable number of openings are available for students of high promise. Other Practice Requirement students are assisted in finding work, and ordi­ narily American students find jobs quite readily. As part of degree requirements, each student Jobs suitable for foreign students are consider­ enrolled in the School of Hotel Administration ably less numerous. Consequently, the foreign must complete a minimum of two summer periods student must expect to have more difficulty of ten weeks each of full-time, supervised em­ in getting located. The School will give assis­ ployment and file acceptable reports for each tance as it can to foreign students but in no work period.* Optionally, this requirement may be case can guarantee placement or assume satisfied by completing one such summer work responsibility for it. period and sufficient part-time work to equal ten Some hotel and restaurant organizations (among full-time work weeks. Again, acceptable reports them the Sonesta Hotels, Hilton Hotels, Inter­ must be filed. Students entering the School who Continental Hotels Corporation, Sheraton Hotels, have had extensive work experience may satisfy and Stouffer's and Marriott Corporation) make one-half of the work experience requirement if a point of providing experience opportunities for they make application for approval to the Practice Cornell students, giving them special apprentice­ Credit Committee at the time of matriculation ship arrangements with rotated experience. and submit an acceptable report during the first term following matriculation. No student is per­ Upperclassmen in limited numbers are encour­ mitted to register for the final term of residence aged to enroll in work-study programs which involve six to eight months of on-the-job mana­ * As set forth in the Practice Instructions sup­ gerial instruction and experience. The details of plied on request to the School of Hotel Admin­ these programs are set forth in Hotel Adminis­ istration, Cornell University, Ithaca, N.Y. 14850. tration 611 (see Directed Studies p. 43). 33 Physical Education Requirement

Course Requirements for Graduation

The course numbers appearing in parenthesis are those used in previous years when the first digit, instead of the second digit, indicated the area of study. Specifically Required Courses Hours Management: HA 111, 211, 112, 114 (110, 113, 120, 140) 10 Financial Management: HA 121, 122, 221, 222. 225 (211, 212, 213, 214, 233), plus three additional hours 18 Food and Beverage Management: HA 131, 132, 231, 232 (311, 312, 313, 314) 10 Administration: HA 241-242 (423-424) plus three additional hours of economics (pp. 51-53); HA 341 (413) plus two additional hours of law (p. 50) 13 Properties Management: HA 251, 351, 352, 451 (513, 515, 516, 517) 12 Managerial Communication: Humanities I and II; HA 265 (630) 9 Science: HA 171, 172, 173 (711, 712, 713) 9

Total, Specifically Required Courses 81 Hotel Electives 15 Free Electives 24

Total Semester Hours Required for Graduation 120

Students desiring consideration tor admission to Assistant Manager, Host Town Motel, Lancaster, one of these programs should make application Pennsylvania to the Assistant Dean at least one term in Manager, Hyannisport Club, Hyannisport, advance. Massachusetts Auditor, Price Waterhouse & Company, New The type of experience for which practice credit York City has been given is illustrated in the following list Trainee, Caribe Hilton Hotel, San Juan, Puerto of jobs previously held by hotel students: Rico Assistant Head Cashier, Grossinger's, Food Service Supervisor, Racquet Club, Grossinger, New York Philadelphia, Pennsylvania Assistant Credit Manager, Sheraton Hotels, New Manager, Elka Club, Elka Park, New York York City Datum Club Supervisor (Manager), Banquet-Sales Trainee, Huntington Town House, Commissioned Officers' Mess, Open, United New York City States Naval Base, Newport, Rhode Island Supervisor, York Hospital, York, Pennsylvania Food and Beverage Control Trainee, London Executive Trainee, El Ponce Inter-Continental Hilton, London, England Hotel, Ponce, Puerto Rico Accounting Checker, Laventhol Krekstein Bartender, Bethesda Country Club, Bethesda, Horwath and Horwath, New York City Maryland Steward, Blackhawk Restaurant, Chicago, Illinois Physical Education Requirement Design Draftsman, Buckelius Food Service Equipment Company, Shreveport, Louisiana All undergraduates must take four terms of work Housekeeping Staff, Sheraton-Boston, Boston, in physical education. Ordinarily, the require­ Massachusetts ment must be completed in the first two years; Food Service Supervisor, Disneyland, Anaheim, postponements are to be allowed only by consent California of the University Faculty Committee on Academic Management Trainee, Marriott Corporation, Records and Instruction. The requirement in Washington, D.C. physical education is described in further detail Management Trainee, Sea Pines Plantation Co., in the Announcement of General Information. Hilton Head, South Carolina The courses offered are described in publications Manager, Western Drive-in, Akron, Ohio made available to entering students by the De­ Host, Queens Surf Restaurant, Honolulu, Hawaii partment of Physical Education. 34 Curriculum

Curriculum Junior Year Specifically Required Courses Hours This typical arrangement of required courses, Communication Techniques for Management, year by year, is offered for illustration. The course HA 265 (630) 3 numbers appearing in parenthesis are those A course in Financial Management* 3 used in previous years when the first digit, in­ Advanced Commercial Food Production stead of the second digit, indicated the area of Management, HA 232 (314) 3 study. The courses mentioned are described Law of Business, HA 341-344 (413—416)f 4 in detail on pp. 41-59. Mechanical and Electrical Problems I and II, HA 351-352 (515-516) 6 Freshman Year 19 Specifically Required Courses Hours Humanities I and II 6 Suggested Electives t Psychology, HA 111 (110) 3 Introductory Management, HA 112 (120) 1 Information Systems I, HA 114 (140) 3 Psychology in Business and Industry, Elementary Accounting, HA 121 (211) 3 HA 314 (117) 3 Hospitality Accounting, HA 122 (212) 3 Seminar in Organizational Behavior and HA 131 (311) 2 Administration, HA 315 (118) 3 Commercial Food Service Production, Psychology of Advertising, HA 318 (111) 3 HA 132 (312) 2 Resort and Condominium Management, Food Chemistry I and II, HA 171-172 HA 513 (124) 2 (711-712) 7 Management Lectures, HA 514 (125) 1 Sanitation, HA 173 (713) 2 Franchising in the Hospitality Industry, HA 516 (127) 2 32 Tourism, HA 518 (134) 2 Advertising and Public Relations, Suggested Electives’ Hours HA 317 (135) 2 Management Lectures, HA 514 (125) 1 Seminar in Advertising and Public Typewriting, HA 161 (610) 2 Relations, HA 413 (137) 2 Auditing, B&PA 306 3 * Fifteen semester hours of Hotel electives Investment Management, HA 322 (223) 2 are to be taken. Financial Analysis and Planning I, HA 323 (224) 3 Sophomore Year Financial Analysis and Planning II, HA 324 (225) 3 Specifically Required Courses Tax Basis for Managerial Decisions, Economics, HA 241-242 (423-424) 6 HA 325 (226) 1 Personnel Administration, HA 211 (113) 3 Fundamental Statistical Analysis and Intermediate Accounting, HA 221 (213) 3 Inference, HA 326 (235) 3 Managerial Accounting for the Hospitality Survey of Convenience Foods, Industry, HA 222 (214) 3 HA 331 (324) 2 Financial Economics, HA 225 (233) 3 International Hotel Cuisine, HA 332 (325) 3 Meat Science and Management, Managerial Aspects of Purchasing, HA 231 (313) 3 HA 336 (338) 2 Introduction to Properties Management, Speciality Food Systems, HA 337 (339) § HA 251 (513) 3 Catering for Banquets, HA 633 (382) 3 Law of Business, HA 342 (414) 2 24 Law of Business: Contracts, Bailments, and Agency, HA 343 (415) 2 Suggested Electives’ General Survey of Real Estate, Management Lectures, HA 514 (125) 1 HA 346 (435) 2 Principles of Marketing, HA 517 (133) 2 Hotel Computing Applications, 'The requirement in Financial Management may HA 214 (147) 3 be satisfied by three hours selected from the Front Office Machine Accounting, courses listed on pages 43-47. HA 223 (215) 1 t For the Law requirement, the student may Food and Beverage Control, HA 224 (2161 2 substitute for Hotel Administration 344 (416) Specialty Food Preparation, HA 233 (323) 3 either Hotel Administration 343 or 345 Typewritten Communication, HA 261 (611) 2 (415 or 417). L Fifteen semester hours of Hotel electives * Fifteen semester hours of Hotel electives are to are to be taken. be taken. § Credit to be arranged. 35 Curriculum

Food Facilities Programming, Planning, Seminar in Hotel Planning, HA 454 (527) 3 and Design, HA 353 (543) 3 Seminar in Restaurant Planning, HA 455 (528) 3 Food Facilities Equipment, Layout, and Senior Year Design, HA 457 (545) 3 Advanced Food Facilities Engineering, HA 354 (546) 3 Specifically Required Courses Food Facilities for Convenience Foods, A course in Economics* 3 HA 458 (547) 2 Physical Plant Planning and Construction, Managerial Letter Writing, HA 264 (622) 2 HA 451 (517) 3 Directed Studies in Managerial Communications, HA 661 (680) § 6 Directed Studies in Science, HA 671 (780) 2 Suggested Electives f Union Management Relations, HA 311 (114) 2 Elective Undergraduate Courses Development of Training Programs, Offered in Hotel Administration HA 313 (116) 2 Management Lectures, HA 514 (125) 1 Union-Management Relations, Management Principles, HA 412 (128) 2 HA 311 (114) 2 Seminar in Franchising, HA 316 (129) 2 Development of Training Programs, Marketing Management, HA 519 (136) 3 HA 313 (116) 2 Seminar in Marketing, HA 414 (138) 2 Psychology in Business and Industry, Seminar in Hospitality Simulation HA 314 (117) 3 Exercises, HA 415 (146) 3 Seminar in Organizational Behavior and Seminar in Destination Resort Planning, Administration, HA 315 (118) 3 HA 456 (529) 3 Psychology of Advertising, HA 318 (111) 3 Work-Study Program, HA 611 (180) 12 Hotel Management Seminar, HA 411 (122) 1 Internal Control in Hotels, HA 421 (228) 2 Resort and Condominium Management, Financial and Tax Aspects of the Leisure HA 513 (124) 2 Time Industries, HA 327 (229) 2 Management Lectures, HA 514 (125) 1 Undergraduate Research in Financial Franchising in the Hospitality Industry, Management, HA 621 (280) § HA 516 (127) 2 Restaurant Management, HA 333 (335) 3 Management Principles, HA 412 (128) 2 Beverage Management, HA 334 (336) 3 Seminar in Franchising, HA 316 (129) 2 Hospital Food Service Administration, Principles of Marketing, HA 517 (133) 2 HA 234 (341) 2 Tourism, HA 518 (134) 2 Special Problems in Foods, HA 338 (345) 1 Advertising and Public Relations, Independent Research Projects in Food HA 317 (135) 2 and Beverage Management, Marketing Management, HA 519 (136) 3 HA 631 (380) § Seminar in Advertising and Public Specialty Restaurant— Steaks Royale Relations, HA 413 (137) 2 and Ltd., HA 634 (383) 2 Seminar in Marketing, HA 414 (138) 2 Law of Business: Business Organizations, Seminar in Hospitality Simulation Exercises, Partnerships, and Corporations, HA 415 (146) 3 HA 345 (417) 2 Hotel Computing Applications, General Insurance, HA 541 (445) 3 HA 214 (147) 3 Directed Studies in Hotel Administration, Work-Study Program, HA 611 (180) 12 HA 641 (480) 1-4 Front Office Machine Accounting, Seminar in Hotel Guest Room Design, HA 223 (215) 1 HA 452 (525) 3 Food and Beverage Control, HA 224 (216) 2 Seminar in Hotel Lighting and Color, Auditing, B&PA 306 3 HA 453 (526) 3 Investment Management, HA 322 (223) 2 Financial Analysis and Planning I, * The requirement in Economics may be satisfied HA 323 (224) 3 by the minimum of three credit hours in any Financial Analysis and Planning II, course in Economics beyond Hotel Administra­ HA 324 (225) 3 tion 241-242 (423-424) or Economics 101-102, Internal Control in Hotels, HA 421 (228) 2 by a minimum of three hours selected from Financial and Tax Aspects of the Leisure such courses as Hotel Administration 322, 323, Time Industries, HA 327 (229) 2 324, 345, 346, 441, 517, or 519 (223, 224, Introduction to Statistical Analysis and 225, 417, 435, 436, 133, or 136). Inference, HA 326 (235) 3 t Fifteen semester hours of Hotel electives are to Undergraduate Research in Financial be taken. Management, HA 621 (280) § § Credit to be arranged. Specialty Food Preparation, HA 233 (323) 3

37 Curriculum

Survey of Convenience Foods, Suggested Program for Food and HA 331 (324) 2 Beverage Management* International Hotel Cuisine, HA 332 (325) 3 Restaurant Management, HA 333 (335) 3 Freshman Year Beverage Management, HA 334 (336) 3 Menu Planning, HA 335 (337) 1 Hours Managerial Aspects of Purchasing, Humanities I and II 6 HA 336 (338) 2 Psychology, HA 111 (110) 3 Specialty Food Systems, HA 337 (339) § Introductory Management, HA 112 (120) 1 Hospital Food Service Administration, Information Systems, HA 114 (140) 3 HA 234 (341) 2 Accounting, HA 121 (211) 3 Special Problems in Foods, HA 338 (345) 1 Elementary Hospitality Accounting, Educational Techniques in Food Systems, HA 122 (212) 3 HA 431 (347) § Fundamentals of Food Preparation, Catering for Banquets, HA 634 (382) 3 HA 131 (311) 2 Independent Research Projects in Food Commercial Food Service Production, and Beverage Management, HA 132 (312) 2 HA 631 (380) § Food Chemistry I and II, HA 171-172 Law of Business, HA 342 (414) 2 (711-712) 7 Law of Business: Contracts, Bailments, Sanitation, HA 173 (713) 2 and Agency, HA 343 (415) 2 Law as Related to Innkeeping, 32 HA 344 (416) 2 Sophomore Year Law of Business: Business Organization, Partnerships and Corporations, Hours HA 345 (417) 2 Economics, HA 241-242 (423-424) 6 Law and the Woman Employee, Personnel Administration, HA 211 (113) 3 HA 542 (418) 2 Intermediate Accounting, HA 221 (213) 3 General Survey of Real Estate, Managerial Accounting for the Hospitality HA 346 (435) 2 Industry, HA 222 (214) 3 Seminar in Real Estate, HA 441 (436) 2 Financial Economics, HA 225 (233) 3 Orientation in Safety of Personnel and Meat Science and Management, Property, HA 442 (450) 1 HA 231 (313) 3 General Insurance, HA 541 (445) 3 Introduction to Properties Management, Directed Studies in Hotel Administration, HA 251 (513) 3 HA 641 (480) 2-4 Management Lectures, HA 514 (125) 1 Seminar in Hotel Guest Room Design, Food and Beverage Control, HA 224 (216) 2 HA 452 (525) 3 Specialty Food Preparation, HA 233 (323) 3 Seminar in Environmental Control, HA 453 (526) 3 30 Seminar in Hotel Planning, HA 454 (527) 3 Seminar in Restaurant Planning, Junior Year HA 455 (528) 3 Hours Seminar in Destination Resort Planning, Communication Techniques for HA 456 (529) 3 Management, HA 265 (630) 3 Food Facilities Programming, Planning, A course in Financial Management 3 and Design, HA 353 (543) 3 Advanced Commercial Food Production Food Facilities Equipment, Layout, and Management, HA 232 (314) 3 Design, HA 457 (545) 3 Law of Business, HA 341-343 (413-415) 4 Advanced Food Facilities Engineering, Mechanical and Electrical Problems HA 354 (546) 3 ’ I and II, HA 351-352 (515-516) 6 Food Facilities for Convenience Foods, Union-Management Relations, HA 458 (547) 2 HA 311 (114) 2 Typewriting, HA 161 (610) 2 Principles of Marketing, HA 517 (133) 2 Typewritten Communication, HA 261 (611) 2 Financial Analysis and Planning I, Secretarial Typewriting and Procedures, HA 323 (224) 3 HA 262 (612) 3 Managerial Aspects of Purchasing, Shorthand Theory, HA 263 (620) 3 HA 336 (338) 2 Shorthand Transcription, HA 361 (621) 2 Food Facilities Programming, Planning, Managerial Letter Writing, HA 264 (622) 2 and Design, HA 353 (543) 3 Directed Studies in Managerial Communications, HA 661 (680) § 31 Directed Studies in Science, HA 671 (780) § * This program is suggested for illustration. § Credit to be arranged. Many variations are possible.

Professor White, sanitation, queries instructor Herrmann on poultry stuffing while Professor Christian, coordinator of food instruction, eyes the birds. 38 Curriculum

Senior Year Hours Junior Year Hours

A course in Economics 3 Communication Techniques for Physical Plant Planning and Construction, Management, HA 265 (630) 3 HA 451 (517) 3 A course in Financial Management 3 Advertising and Public Relations, Advanced Commercial Food Production HA 317 (135) 2 Management, HA 232 (314) 3 Financial Analysis and Planning II, Law of Business, HA 341-343 HA 324 (225) 3 (413-415) 4 Special Problems in Foods, HA 338 (345) 1 Mechanical and Electrical Problems Restaurant Management, HA 333 (335) 3 I and II, HA 351-352 (515-516) 6 Beverage Management, HA 334 (336) 3 Food and Beverage Control, HA 224 (216) 2 Specialty Food Systems, HA 337 (339) 1 Restaurant Management, HA 333 (335) 3 Independent Research Projects in Food and Beverage Management, HA 334 (336) 3 Beverage Management, Managerial Aspects of Purchasing, HA 631 (380) 2 or 3 HA 336 (338) 2 Seminar in Restaurant Planning, Electives 2 HA 455 (528) 3 Electives 6 31

30 Senior Year Hours A course in Economics 3 Suggested Program for Physical Plant Planning and Construction, Prospective Club Managers* HA 451 (517) 3 Psychology in Business and Industry, Freshman Year Hours HA 314 (117) 3 Advertising and Public Relations, Humanities I and II 6 HA 317 (135) 2 Psychology, HA 111 (110) 3 Marketing, HA 213 (136) 2 Introductory Management, HA 112 (120) 1 Law of Business, HA 345 (417) 2 Information Systems, I, HA 114 (140) 3 Seminar in Restaurant Planning, Elementary Accounting, HA 121 (211) 3 HA 455 (528) 3 Hospitality Accounting, HA 122 (212) 3 Electives in Humanities 12 Fundamentals of Food Preparation, HA 131 (311) 2 30 Commercial Food Service Production, HA 132 (312) 2 Suggested Program for Resort and Food Chemistry I and II, HA 171-172 (711-712) 7 Condominium Management Sanitation, HA 173 (713) 2 Management Lectures, HA 514 (125) 1 Freshman Year Hours Humanities I and II 6 33 Psychology, HA 111 (110) 3 Sophomore Year Hours Introductory Management, HA 112 (120) 1 Information Systems I, HA 114 (140) 3 Economics, HA 241-242 (423-424) 6 Elementary Accounting, HA 121 (211) 3 Personnel Administration, HA 211 (113) 3 Hospitality Accounting, HA 122 (212) 3 Personnel Administration, HA 112 (120) 3 Fundamentals of Food Preparation, Intermediate Accounting, HA 221 (213) 3 HA 131 (311) 2 Managerial Accounting for the Hospitality Commercial Food Service Production, Industry, HA 222 (214) 3 HA 132 (312) 2 Financial Economics, HA 225 (233) 3 Chemistry I and II, HA 171-172 Meat Science and Management, (711-712) 7 HA 231 (313) 3 Sanitation, HA 173 (713) 2 Introduction to Properties Management, HA 251 (513) 3 32 Management Lectures, HA 514 (125) 1 Principles of Marketing, HA 517 (133) 2 Sophomore Year Hours Specialty Food Preparation, HA 232 (323) 3 Personnel Administration, HA 211 (113) 3 30 Hotel Computing Applications, HA 214 (147) 3 * This program equals or exceeds the recom­ Intermediate Accounting, HA 221 (211) 3 mendation of the Club Managers Association Managerial Accounting for the of America. Hospitality Industry, HA 222 (212) 3 39 Curriculum

Food and Beverage Control, HA 224 (323) 2 Senior Year Hours Financial Economics, HA 225 (233) 3 Meat Science and Management, Union-Management Relations, HA 231 (313) 3 HA 311 (114) 2 Introduction to Properties Management, Development of Training Programs, HA 251 (513) 3 HA 313 (116) 2 Macrometric and Micrometric Economics, Advertising and Public Relations, HA 241-242 (423-424) 6 HA 317 (135) 2 Management Lectures, HA 514 (125) 1 Law of Business, HA 343-345 (415-417) 4 Principles of Marketing, HA 517 (133) 2 Seminar in Real Estate, HA 346 (436) 2 Physical Plant Planning and Construction, 32 HA 451 (517) 3 Seminar in Destination Resort Planning, Junior Year Hours HA 456 3 Internal Control in Hotels, HA 421 (228) 2 Marketing Management, HA 519 (136) 2 Financial and Tax Aspects of the Leisure Advanced Commercial Food Production Time Industries, HA 422 (229) 2 Management, HA 232 (314) 3 General Insurance, HA 541 (445) 2 Communication Techniques for Elective courses 6 Management, HA 265 (630) 3 Psychology in Business and Industry, 30 HA 314 (117) 3 Seminar in Organizational Behavior and Administration, HA 315 (118) 3 Financial Analysis and Planning— I—II, HA 323-324 (224-225) 4 Law of Business, HA 341-344 (413-416) 4 General Survey of Real Estate, HA 346 (435) 2 Mechanical and Electrical Problems I—II, HA 351-352 (515-516) 6 Resort and Condominium Management, HA 513 (124) 2

32

Cornell University

Description of Courses

Except for some general University courses HA 211 (113) Personnel Management. Credit regularly taken by students in the School of three hours. Required. Prerequisite: Hotel Hotel Administration and included in the list Administration 111 (110) or the equivalent. for their convenience, all the courses described D. A. Dermody. herein are arranged and given by the Hotel A practically oriented approach to personnel School faculty especially for hotel students; in management, including an introduction to organi­ many cases they are taught by active hotel or zational behavior, the selection and placement restaurant executives. Many other courses are of personnel, the role of supervision, performance open as electives to hotel students; courses in appraisal, wage and salary administration, em­ the sciences; in communication, language, and ployee motivation and union-management literature; in economics, history, and government; relations. Class discussion is based on case in music, aesthetics, and philosophy; in engi­ studies drawn from industry. Lectures are aug­ neering, architecture, medicine, and law. For full mented by use of case material and role playing. information regarding these latter offerings HA 311 (114) Union-Management Relations. reference may be made to the Announcements Credit two hours. Hotel elective. Open to upper­ of the other colleges and schools of the classmen and graduates. Prerequisite: Hotel University. Administration 211 (113). D. A. Dermody. The course numbers appearing in parenthesis Development of the trade union movement in the are those used in previous years when the first United States, with emphasis on unions active digit, instead of the second digit, indicated the in the hospitality industry. The government's role area of study. in union-management relationship is explored. Case studies are used to analyze the intricacies of collective bargaining, grievance procedures, Management mediation, and conciliation. HA 313 (116) Development of Training Pro­ Human Resources grams. Credit two hours. Hotel elective. Open to upperclassmen and graduates. Prerequisite: Hotel Administration 211 (113). D. A. Dermody. HA 310 (100) Organizational Behavior The development of training programs for em­ Credit two hours. Open only to students outside ployees and management. Thoroughly explores the School of Hotel Administration. D. A. the construction and implementation of training Dermody. programs and methods through case histories. Relation of current research in the behavioral sciences to practical problems of business as HA 314 (117) Psychology in Business and developed from actual cases. Particular emphasis Industry. Credit three hours. Hotel elective. will be placed on leadership effectiveness and Prerequisites: Hotel Administration 111 and 211 employee productivity. (110 and 113) or the equivalent. S. W. Davis. The principles of psychology applied to industrial HA 111 (110) Psychology. Credit three hours. and business systems: personnel selection; Required. S. W. Davis. placement and training; problems of men at An introductory study of basic psychological work including evaluation, motivation, efficiency, principles which are involved in understanding and fatigue; and the social psychology of the human behavior. The course is oriented toward work organization. While Hotel Administration the notion that such understanding is integral 314 (117) is not a prerequisite for Hotel Admin­ to successful hotel management, and further istration 315 (118), it is recommended that this applied study. Thus possible applications are course be taken first if the student plans to discussed throughout the course. enroll in Hotel Administration 315 (118).

Professor Broten (standing), director of Research and Development, examines the computing programming of a marketing study conducted for the hotel industry. 42 Management

HA 315 (118) Seminar in Organizational HA 516 (127) Franchising in the Hospitality Behavior and Administration. Credit three Industry. Credit two hours. Hotel elective. hours. Hotel elective. Prerequisites: Hotel Ad­ D. E. Whitehead. ministration 111 and 211 (110 and 113) or the Designed to cover the specific steps involved in equivalent; Hotel Administration 314 (117) is developing a franchise operation from the view­ recommended. S. W. Davis. point of both the franchisor and the franchisee. Relation of current research in the behavioral Feasibility studies, real estate, plans and project sciences to practical problems of business as costs, financing, project analysis, corporate developed from actual cases. Particular emphasis structure, and operations are some of the is placed on leadership effectiveness and topics to be studied. employee productivity. Each participant is responsible for an in-depth research project HA 412 (128) Management Principles. related to the course's subject matter. Credit two hours. Hotel elective. Open to seniors and graduate students only. Prerequisites: Hotel HA 318 (111) The Psychology of Advertising Administration 311 (114) or equivalent and Credit three hours. Hotel elective. S. W. Davis. permission of the instructor. P. L. Gaurnier. The psychological principles of learning, per­ A seminar course designed to examine manage­ ception, and motivation are first reviewed and ment processes, concepts, and principles; and then discussed within the context of both past to improve personal competence in decision and present advertising practices. Next appli­ making, problem solving, and communicatidn. cations are covered in relation to anticipated Each student prepares a comprehensive ana­ technological and sociological changes. Con­ lytical report, based on previous work, for class sideration is given to the ethical implications discussion and analysis. Sufficient time is given of the techniques discussed. Each student during the first few weeks of the course to submits an outline of an advertising campaign discuss management principles and concepts predicated on one or more of the psychological and thus give the student an understanding of principles presented. the type of report he is to prepare.

General Management HA 316 (129) Seminar in Franchising. Credit two hours. Hotel elective. Prerequisite: HA 112 (120) Introductory Management Hotel Administration 516 (127). D. E. Whitehead. Credit one hour. Required. V. A. Christian. The focus of this advanced course in franchising A survey of the hospitality industry in today's study is upon analysis and project development. economy. Emphasis on industry growth and de­ velopment, management problems, and principles M arketing of hotel, motel, and restaurant management. HA 517 (133) Principles of Marketing. Credit HA 411 (122) Hotel Management Seminar. two hours. Hotel elective. Best taken after Hotel Credit one hour. Hotel elective. Limited to Administration 241-242 (423-424) or Economics twenty-five seniors. R. A. Beck. 101-102. W. H. Kaven. Lecturers from industry, who are leading execu­ Deals with the economic principles of marketing tives in their fields, will discuss with senior with special emphasis on the marketing of students important developments in the hospi­ services. The course combines text, readings, tality and travel industries. and cases.

HA 513 (124) Resort and Condominium HA 518 (134) Tourism. Credit two hours. Management. Credit two hours. Hotel elective. Hotel elective. J. Kriendler. M. Noden. Deals with the volume and dollar value of foreign A lecture course in the operation of the resort and domestic tourist and business travel; the hotel, including condominiums. Resorts of the areas and groups that constitute the source of various types, seasons, and economic levels are tourism; the attractions that draw them; the considered. Emphasis is given to the promotion conveyances and routings used; and the matters of business, to the provision of facilities and of rates, foreign exchange, and passport and services and guest entertainment, and to the health requirements. selection, training, and direction of the employed staff. Relationships with condominium unit HA 317 (135) Advertising and Public Rela­ owners association are reviewed. tions. Credit two hours. Hotel elective. Open to upperclassmen and graduates. Fall term. HA 514 (125) Management Lectures Credit H. V. Grohmann, H. J. Recknagel, and staff. one hour. Hotel elective. Open to all classes. Fundamentals of advertising, publicity, and May be taken for credit each semester. Under public relations and the part each plays in a the direction of R. A. Beck. coordinated business promotion program for A series of lectures given by nonresident different types of hotels and restaurants. The speakers prominent in the hotel, restaurant, lectures and visual displays depict various adver­ and allied fields. tising techniques as well as current campaigns. 43 Financial Management

They also illustrate the mechanical processes This course is planned to acquaint students used in producing all types of printed promotion with some of the diverse applications of com­ material. puting technology within the hotel industry through case studies by lecturers drawn from HA 519 (136) Marketing Management. industry. In addition to lectures, the students Credit three hours. Hotel elective. Prerequisite: will work on a systems development project. Hotel Administration 517 (133). W. H. Kaven and H. J. Recknagel. Directed Studies The marketing function is studied as a manage­ ment activity including: analysis of marketing HA 611 (180) Work-Study Program Credit opportunities; organizing of marketing activity; twelve hours. Hotel elective. Open only to planning the marketing program; and controlling upperclassmen with permission. the market effort. The course is oriented to the Students who enroll in this program have the decision-making process in marketing. Text, opportunity to combine managerial instruction cases, discussions, and visiting lecturers from the with on-the-job management experience. Juniors hotel industry in the areas of marketing research, and seniors should apply for admission one pricing, and related subjects supplement semester in advance. Instruction is provided by instruction. the School's faculty and by the organization participating in work-study arrangements. HA 413 (137) Seminar in Advertising and , Currently, work-study programs are in operation Public Relations Credit two hours. Hotel elec­ at five locations: (1) the Statler Inn on the tive. Open to seniors and graduates. Prerequisite: University campus; (2) in Washington, D.C., H.A. 317 (135). H. V. Grohmann. under the sponsorship of the Marriott Corporation A seminar course dealing principally with case and the Washington Hilton Hotel; (3) at the histories of the advertising, publicity, business Hilton Head Inn in South Carolina; (4) in New York promotion, and public relations of hotels, resorts, City; and (5) at Atlanta, Georgia. Other similar restaurants, and national travel attractions. Stu­ programs are being arranged. Students receive dents have the opportunity to analyze and create both academic credit and practice credit, pay full their own advertising programs including names, tuition and receive appropriate financial logotypes, symbols, copy themes, complete mar­ remuneration for the period of the program. keting plans and forecasts for properties of their choice. Class limited to 15 students. HA 711 (190) Graduate Level Directed Studies Credit to be arranged. Open to graduate students HA 414 (138) Seminar in Marketing Credit in Hotel Administration only. two hours. Hotel elective. Prerequisite: Hotel Designed specifically for graduate students Administration 519 (136). working on theses or other research projects. The course deals with the case histories of sales, Any member of the Graduate Faculty of the group sales, and the overall marketing problems School of Hotel Administration, upon consultation of hotels, resort properties, and travel attractions. with the student, may be selected to direct a particular problem of special interest to the Information Systems student.

HA 114 (140) Information Systems I Credit Financial Management three hours. Required. R. M. Chase. An introduction to information systems and com­ The entire fourth floor of the school section of puting machines. Students learn keypunching Statler Hall— six laboratories and nine offices— and programming skills for application to is set aside for instruction in Financial Manage­ selected business problems. Use of prepro­ ment. Certain of the lecture rooms and labora­ grammed routines augments and extends the tories are furnished and equipped with an student’s own work. Projects involving the inventory of hotel front office and calculating hospitality industry are executed on the Uni­ machinery. Hotel students also have access to versity’s or the School's computer. a complete set of IBM statistical machines and an NCR Century 615-100 computer. HA 415 (146) Seminar in Hospitality Simula tion Exercises. Credit three hours. Hotel Graduates who plan to go into hotel and elective. Offered upon demand to qualified restaurant accounting and who expect eventually seniors. Prerequisites: Hotel Administration 114 to become candidates for admission to the (140) or a basic course in machine language examination for a certificate as a certified public and introduction to programming, and permission accountant in the State of New York may, by of the instructor. taking a special program, earn the certification of the School of Hotel Administration as having HA 214 (147) Hotel Computing Applications completed the course of study approved by the Credit three hours. Hotel elective. Prerequisite: Education Department of the State of New York. Hotel Administration 114 (140). The program involves carrying a substantial load

45 Financial Management

of additional subjects. Such students should plan motels, and restaurants— as recommended by their schedules early in their academic careers. the American Hotel and Motel Association. Among the topics considered are hotel-motel In Financial Management, a total of eighteen front office accounting, the restaurant and other hours is required, of which fifteen hours are sales areas, the special journals and ledger specifically required.* Courses in Financial accounts peculiar to financial statements, and Management chosen beyond the required their interpretation. eighteen hours may be counted as Hotel elec­ tives. The recommended sequence is: HA 221 (213) Intermediate Accounting. Credit three hours. Required. Prerequisite: Hotel Ad­ First Year ministration 121 (211) or the equivalent. Problems arising in the field of intermediate Fall term: Hotel Administration 121 (211) accounting. Subjects covered include problems Spring term: Hotel Administration 122 (212) dealing with partnership organization, operation, and dissolution; corporation accounts and Second Year records; transactions involving capital stock; stocks and bonds as investments; and interpre­ Fall term: Hotel Administration 221 (213) tation of financial statements. Spring term: Hotel Administration 222 (214) Fall or Spring term: Hotel Administration 225 (233) HA 222 (214) Managerial Accounting in the Hospitality Industry. Credit three hours. Re­ Third Year quired. Prerequisites: Hotel Administration 121, 122, and 221 (211, 212, and 213) or the At least three credit hours of Financial Manage­ equivalent. ment must be selected from those electives Deals with the generation and analysis of quan­ listed below to satisfy the required total of titative information for the purpose of planning, eighteen hours. control, and decision making by managers at Instruction in Financial Management is given various levels in hospitality industry operations. by R. A. Beck, R. M. Chase, D. C. Dunn, J. J. Emphasis is placed on the need for and use of Eyster, R. M. Angelo, J. H. Barrett, W. R. Farns­ timely and relevant information as a vital tool worth, R. W. Lee, J. F. Tewey, and their assistants. in the management process.

HA 120 (200) Financial Management Credit HA 225 (233) Financial Economics Credit two hours. Not open to Hotel students. three hours. Required. A survey course covering accounting principles, An objective study of managerial and technical financial statement analysis, and income and problems involving numeric solutions. Special payroll taxes. The course is designed for the emphasis is placed upon the mathematics of student who desires a general knowledge of the finance as applied to investment decisions. language of business and finance. May be taken Students use the Cornell Hotel Administration with Hotel Administration 322 (223) to include Simulation Exercise involving computers during the investment aspects of financial management. the term.

Required Courses Elective Courses

HA 121 (211) Elementary Accounting. Credit HA 223 (215) Front Office Machine Accounting. three hours. Required. Credit one hour. Hotel elective. Prerequisite: Provides an introduction to the principles of Hotel Administration 122 (212) or permission of general accounting. Practice includes elementary the instructor. problems in developing the theory of accounts. One two-hour practice period per week is Among topics included are: adjusting journal individually scheduled. entries; the work sheet; financial statements; Students learn the operation of the NCR front- special journals; the operation of control ac­ office posting machine by completing a series counts; and accounting for fixed assets. of practical exercises ranging from simple posting of charges and credits to error correction and HA 122 (212) Hospitality Accounting Credit the night audit. three hours. Required. Prerequisite: Hotel Admin­ istration 121 (211) or the equivalent. HA 224 (216) Food and Beverage Control A course designed to expose the students to the Credit two hours. Hotel elective. Prerequisites: accounting systems found operative in hotels, Hotel Administration 121 (211) or the equivalent and Hotel Administration 122, 131, and 132 ‘ The course numbers appearing in parenthesis (212, 311, and 312). are those used in previous years when the first Essentials of food and beverage control from digit, instead of the second digit, indicated the both the operational and accounting standpoint. area of study. Practice with typical methods and forms found

Professor Moore instructs a class in Fortran, the computer language. 46 Financial Management

in the hospitality industry. Preparation of HA 327 (229) Financial and Tax Aspects of the monthly food and beverage reports using figures Leisure Time Industries. Credit two hours. typical of a moderate-sized hotel. Hotel elective. Prerequisites: Hotel Administra­ tion 121, 122, 221, and 222 (211, 212, 213, 214, B&PA 306 Auditing. Credit three hours. Hotel and 224), or permission of the instructor. Under elective. Prerequisites: Hotel Administration 121, the direction of R. M. Angelo and instructors from 122, and 221 (211, 212, and 213) or the Laventhol Krekstein Horwath and Horwath. equivalent. Financial and tax considerations associated The work of the independent public accountant. with planned and existing operations which Practice includes the preparation of audit work provide products and services for leisure time papers, internal control in general, and the pursuits. Areas of study include development, preparation of the auditor's report. acquisition, expansion, and diversification of operations as well as operational analysis of HA 322 (223) Investment Management. Credit existing properties and projects. Current trends two hours. Hotel elective. Open to juniors, in international development will be included. seniors, and graduate students, and to others by permission. HA 326 (235) Introduction to Statistical A survey of investment opportunities and the Analysis and Inference. Credit three hours. methods of analysis used by business and the Hotel elective. Open to juniors, seniors, and individual to determine the best use of invest­ graduate students. ment funds. Special emphasis is placed on the An introduction to the basic techniques of de­ stock and bond markets, including security scriptive and inductive statistics. Although portfolio management. substantial quantitative ability should be considered a prerequisite of the course, an effort will be made to avoid unduly complex HA 323 (224) Financial Analysis and Planning— mathematical aspects. The course will include I. Credit three hours. Hotel elective. Prerequi­ the application of statistical methods to business sites: Hotel Administration 121, 122, 221, 222, situations, but it is also designed to provide the and 225 (211, 212, 213, 214, and 233). Satisfies potential graduate student with varied statistical economics elective. methodology customarily employed in connection An examination of the financial statements of with research papers. Among the topics covered several types of businesses in the hospitality are frequency distributions, graphical presenta­ industry using various methods of analysis. Dis­ tions, measures of central tendency, measures cussion and case studies involve the following of variation, probability, sampling, hypothesis areas of financial management: tax environment, testing, linear regression, and correlation. profit, planning and forecasting, budgeting, capital budgeting techniques, use of leverage, Directed Studies in Financial valuation and rates of return, and the cost of capital. M anagem ent HA 621 (280) Undergraduate Research in HA 324 (225) Financial Analysis and Planning— Financial Management Credit to be arranged. II. Credit three hours. Hotel elective. Prerequi­ Members of the faculty. site: Hotel Administration 323 (224) or permission of instructor. HA 721 (290) Graduate Research in Financial An introduction to the methods used to finance Management. Credit to be arranged. Members an enterprise to include short, intermediate, and of the graduate faculty. long-term financing and common stocks. External growth through mergers and acquisitions and Suggested Courses in Finance in the timing of financial decision-making will be studied. Case studies emphasizing financing Other Divisions problems in the hospitality industry will be Many other courses in finance are open to hotel used to apply concepts. students who have completed the required basic six hours in economics. Full details regarding HA 421 (228) Internal Control in Hotels the others are given in the Announcement of the Credit two hours. Hotel elective. Open to seniors College of Arts and Sciences, the Announcement and graduates and to certain others by permis­ of the College of Agriculture, and the Announce­ sion. Prerequisite: Hotel Administration 122 (212). ment of the Graduate School of Business and Discussion of the problems encountered in dis­ Public Administration. Hours and Instructors are tributing the accounting and clerical work in announced each term. hotels so as to provide a good system of internal control. Study of many actual cases on the Public Finance: Resource Allocation. (Eco­ failure of internal control and the analysis of nomics 335.) the causes of the failure. Practical problems and actual techniques of functioning systems of Corporate Financial Management (Business internal control. and Public Administration 128.) 47 Food and Beverage Management

Business Enterprise and Public Policy. digit, instead of the second digit, indicated (Business and Public Administration 202.) the area of study.

Business Policy and Economic Instability. HA 130 (300) Introduction to Wine and (Business and Public Administration 376 ) Spirits. Credit two hours. Open only to students outside the School of Hotel Administration who Transportation: Rates and Regulations. are over eighteen years of age. V. A. Christian. (Business and Public Administration 575 ) Covers the history of wine and spirits. The main Data Processing and Computers focus is on flavor characteristics, fermentation processes, and brand specifications. Lectures also See Hotel Administration 114 and 415 (140 and include purchasing, storage, wine tasting tech­ 146) on p. 43. niques, and drink formulas. Samples from a variety of countries, regions and vineyards are evaluated. A $2.00 fee is charged for tasting Food and Beverage equipment. M anagement Required Courses

Statler Hall provides excellent facilities for in­ HA 131 (311) Fundamentals of Food Prepa­ struction in all aspects of food and beverage: in ration and Food Service Credit two hours. the purchasing, storage, preparation, service, and Required. W. Herrmann. merchandising of food as well as wines and An introduction to the fundamentals of food liquors. Among the facilities are: (1) the “Oscar preparation and service with a major emphasis of the Waldorf" lecture room, a sloping-floor on the work and responsibilities of employees auditorium seating 133, equipped with a working in the food service industry. Students are laboratory demonstration table, sink, and roll- introduced to the terminology and equipment away range; (2) two elementary food laboratories, of the food service industry as they consider the each accommodating twenty students and each practices that result in quality food preparation equipped with twenty stoves and twenty sinks and service. Students receive classroom instruc­ as well as extensive stainless steel work spaces tions with demonstrations and are able to and all necessary mechanical equipment; (3) illustrate the principles and key points which a lecture demonstration area for instruction in are repeated in each group of products by pre­ the selection and grading of meats, poultry, and paring foods in a small quantity laboratory. fish; (4) a laboratory for cutting and portioning Taught in the main dining room of the practice meats, poultry, and fish, equipped with extensive inn during the evening meal hours under faculty refrigerator and freezer storage units, power supervision. appliances, and testing devices; (5) a series of experimental kitchens for the testing of recipes HA 132 (312) Commercial Food Production and procedures; (6) an especially designed blast Credit two hours. Required. Prerequisite: Hotel freezing chamber; and (7) the practice kitchens Administration 131 (311) or the equivalent. of the Statler Inn where the students prepare, W. Herrmann. under instruction, the food for the various Statler Conducted in the Rathskeller cafeteria of the Inn and Statler Club dining rooms, which hav Statler Inn where faculty and their guests dine. seating totaling 1,000. Kitchens are laid out to In addition to the practical experience gained function both as quantity food production centers under these quasi-commercial conditions, stu­ and as training centers for prospective hotelmen dents obtain further instruction from classroom and restaurateurs learning food production on a lectures and demonstrations. This course deals large-quantity basis. The equipment, all of com­ with the current methods and principles of food mercial size and of the latest design, duplicated production as practiced by the food service in gas and electricity, is so varied that the industry. Phases covered on a rotating basis student has the opportunity to use and to analyze include menu planning, requisitioning, pricing, a wide range of modern kitchen appliances. preparation, serving, sanitation, performance The student lounge kitchen is designed for the evaluation, and scheduling. use of students for their daily coffee hour, and for their parties and receptions. These labora­ HA 231 (313) Meat Science and Management tories are for the exclusive use of the School's Credit three hours. Required. S. Mutkowski. hotel and restaurant students. They are designed Deals with the major phases of meat, poultry, and equipped especially for their particular and fish from the hotel, restaurant, club, and teaching functions. institutional standpoints; nutritive value, structure In Food and Beverage Management, ten hours and composition; sanitation; selection and pur­ are required. Courses beyond the required ten chasing; cutting, freezing; portion control and hours may be counted as Hotel electives. * specifications; cooking, carving, and miscel­ laneous topics. Required three-day field trip to * The course numbers appearing in parenthesis visit purveyors in New York City; estimated cost are those used in previous years when the first for this trip ranges between $30 and $40.

49 Food and Beverage Management

HA 232 (314) Advanced Commercial Food purchasing standards, and food control systems. Production Management Credit three hours. The production cost for an operational manual Required. Prerequisites: Hotel Administration written by the class is $8.50 for each person 131-132 (311-312). V. A. Christian, R. Whittaker, enrolled. R. Johnson, and assistants. Managing the food production and service of HA 334 (336) Beverage Management Credit Statler Inn cafeteria and dining room. Each three hours. Hotel elective. Open to upperclass­ student will assume the total managerial respon­ men and graduates. Prerequisite: Hotel Ad­ sibility for the food production system which ministration 333 (335). includes menu planning, purchasing, receiving, A management course in the planning and storing, preparation, and merchandising. Empha­ operating of a beverage operation. Principles of sis is placed on operational performance with beverage selection, merchandising, controls, special emphasis on controls and guest satisfac­ and bar design are emphasized. Specialists in tion. Reports, classroom presentations, and the area of wines present lectures on American demonstrations are required of each student. and international wines. Tasting laboratories are conducted for over 100 wines and spirits.

Elective Courses HA 335 (337) Menu Planning Credit one hour. Hotel elective. HA 233 (323) Specialty Food Preparation Principles of menu planning for hotels, restau­ Credit three hours. Hotel elective. Prerequisites: rants, clubs, and institutional service, with Hotel Administration 131 and 132 (311 and 312) emphasis on history and development, types or their equivalent, and 231 (313); Hotel Ad­ and uses, format and production, pricing. ministration 171, 172, and 173 (711, 712, and 713) are desirable. M. H. Ericson. HA 336 (338) Managerial Aspects of Purchas­ An advanced food course which gives experi­ ing. Credit two hours. Hotel elective. Open to ence in current methods and principles of food juniors and seniors. V. A. Christian. preparation, variety, and garnish of food adapted Survey of the problems of purchasing meat, fish, to hotel and restaurant service. Special emphasis poultry, canned products, fresh and frozen is placed upon meats, vegetables, salads, produce, dishes, and utilities. Speakers are lead­ breads, cake decorating, hors d’oeuvres, des­ ing managers and purveyors from the commercial serts, and recipe standardization. food industry. In addition to lectures and class presentation, careful study is given to the writing of a purchasing manual and to a tour of current HA 331 (324) Survey of Convenience Food markets. Credit two hours. Hotel elective. Prerequisites: Hotel Administration 131, 132, 171, 172 (311, 312, 711, 712), and permission of the instructor. HA 337 (339) Specialty Food Systems. Credit Methods of food preservation are reviewed with to be arranged. Hotel elective. Open to upper­ special emphasis on the place of prepare?! classmen and graduate students. Food ano foods in the commercial food operation. The Beverage Management faculty. student serves and evaluates prepared hors Systems related to the hospitality field of fast d’oeuvres, salads, soups, entrees, desserts, and foods, hospitals, airlines, schools, industrial feed­ vegetables from the standpoints of quality, cost, ing, and catering. and menu adaptability. A two-day tour of con­ venience food restaurants and packing plants HA 234 (341) Hospital Food Service Admin­ will be conducted. istration. Credit two hours. Hotel elective. Prerequisites: Hotel Administration 131 and 132 (311 and 312). V. A. Christian and J. Vaughan. HA 332 (325) International Hotel Cuisine Lectures present an overview of health care food Credit three hours. Hotel elective. Open to service: organizations; significance to hospital upperclassmen and graduates. and community; management procedures and An advanced course in food preparation and controls; role of the professional dietitian; food service directed toward classical traditions in production; sanitation; career opportunities; the culinary arts. Students will have an oppor­ facilities layout and equipment; and utilization of tunity to work with outstanding visiting chefs. food production systems. A field trip to inspect hospital food service is included. HA 333 (335) Restaurant Management Credit three hours. Hotel elective. Open to upperclass­ HA 338 (345) Special Problems in Food men and graduates. Prerequisite: Hotel Adminis­ Credit one hour. Hotel elective. Prerequisites: tration 232 (314). V. A. Christian. Hotel Administration 131, 132, 231, 232, 233, Principles of modern restaurant and food service 171, 172, and 173 (311, 312, 313, 314, 323, 711, management. Preparation for effective manage­ 712, and 713), and permission of the instructors. ment by using case studies including such topics M. H. Ericson and J. C. White. as the food service employee, menu planning, A seminar course for upperclassmen designed food merchandising, food production standards, to examine in detail various aspects of food and

Professor Compton diagrams a guest room's climate control system to a class in Properties Management. 50 Administration

food service in hotels, restaurants, clubs, and Administration related fields.

HA 431 (347) Educational Techniques in Food The administration of a hotel, motor inn, or Systems. Credit to be arranged. Hotel elective. resort property and its allied facilities and Prerequisite: Permission of the instructor. services embraces a broad range of knowledge. V. A. Christian. For this reason, the manager should be well Training techniques for teaching courses related informed in many related subjects in order to to commercial food and food service, including plan and execute the responsibilities of his posi­ beverages. tion. Among the courses offered in the School's curriculum are law, economics, real estate, HA 633 (382) Catering for Banquets Credit insurance and other subjects.* An extensive three hours. Hotel elective. Prerequisites: Hotel selection of courses in additional areas, includ­ Administration 131, 132, 232 (311, 312, 314). ing cultural courses, are provided by other The systematic presentation of catering for colleges in the University. The student has banquets, emphasizing function books, sales twenty-four hours of free electives to enable him techniques, standardized recipes, and banquet or her to benefit from this wide array of courses. presentations. Students will plan, prepare, and The broad curriculum of the School of Hotel serve banquets. This is a work-study project Administration enables its graduates to providing monetary compensation. become administrators in many related fields. Among these fields are all types of food HA 634 (383) Specialty Restaurant— Steaks service administration, including airlines, Royale and Ltd. Credit two hours. Hotel elec­ hospitals, university housing and dining, clubs, tive. Prerequisites: Hotel Administration 131, travel organizations and many related activities. 132, 232 (311, 312, 314). Students enrolled in the School who look forward The design, operation, and critiquing of a spe­ to working in the hospital field may enroll in cialty restaurant. Upperclassmen will plan menu, courses offered in Cornell's Sloan Institute of merchandize operation, and concentrate on the Hospital Administration, which is supported by a elements of a specialty restaurant. This is a grant of $750,000 from the Alfred P. Sloan work-study project, providing monetary compen­ Foundation. Complete details of the courses are sation. given in the Announcement of the Graduate School ot Business and Public Administration. Directed Studies Several graduates, most of them women, are HA 631 (380) Independent Research Projects administrative housekeepers in large hotel sys­ in Food and Beverage Management Credit to tems. To the School's regular curriculum, it is be arranged. Hotel elective. Members of the suggested that students wishing to obtain further faculty. Open to a limited number of seniors in knowledge of textiles, add courses made avail­ hotel administration. Those wishing to register able in the College of Human Ecology. should consult the instructor during the preced­ During the summer, the School provides several ing semester to obtain permission to enroll and short courses approved by the National Executive to confer regarding problems chosen for Housekeepers' Association which lead to pro- special study. fesional certification by that organization.

HA 731 (390) Independent Research Projects. Law Credit to be arranged. Open to graduate stu­ dents in hotel administration only. Members of HA 341 (413) Law of Business Credit two the graduate faculty. hours. Required. Open to upperclassmen. J. H. Designed specifically for graduate students Sherry and J. E. H. Sherry. working on theses or other research projects. A basic course in business law. The student is Any member of the Graduate Faculty of the introduced to the fundamental purposes, prin­ School of Hotel Administration, upon consultation ciples, and processes of the law as an agency with the student, may be selected to direct a of social control and as it applies to business particular problem of speical interest to the activities. The topics treated include: the origin student. and development of common, statutory, and constitutional law; the organization and function­ Related Courses in Other Divisions ing of the judicial system; rights and duties of individuals in regard to each other and society; Vegetable Crops 312 Post Harvest Handling, the acquisition, ownership, and transferability and Marketing of Vegetables Credit three of property (real and personal), decedent's hours. *The course numbers appearing in parenthesis Pomology 301. Economic Fruits of the World are those used in previous years when the first Credit three hours. Permission of the instructor digit, instead of the second digit, indicated required to enter. the area of study. 51 Administration

estates and trusts; bankruptcy and business fail­ stockholders. The aim is to correlate the legal, ures. A combination of text and case material accounting, taxation, and management aspects of is used. organized business enterprises. A combination of text and case material is used. HA 342 (414) Law of Business. Credit two hours. Hotel elective. Prerequisite: Hotel Admin­ HA 542 (418) Law and the Woman Employee istration 341 (413). J. H. Sherry. Credit two hours. Hotel elective. Open to stu­ A continuation of Hotel Administration 341 (413). dents in other colleges. J. E. H. Sherry. The Uniform Commercial Code (sales and ne­ Designed to enable management to deal with the gotiable instruments) is emphasized. A combina­ legal problems of woman employees as they tion of text and case material is used. affect the hospitality industry, and to provide the nonlaw student with information regarding the HA 343 (415) Law of Business: Contracts, emerging legal rights of women generally. The Bailments, and Agency. Credit two hours. Hotel practical needs of the industry and of women elective. Open to upperclassmen and graduates. as co-equals is examined and treated. Emphasis Best taken after Hotel Administration 341 and is placed on an awareness of the psychological, 241-242 (413 and 423-424), or Economics 101 — social and economic factors which are operative 102. J. H. Sherry. in this area, and what legal changes are re­ A study of the formation, validity, enforcement, quired to meet current and future needs. A com­ and breach of contracts; the laws of principal bination of text, statutory, and case materials and agent, and employer and employee. A is used. combination of text and case material is used. The aim is to develop skill and experience in Econom ics analytical thinking as an aid and tool in modern managerial technique. HA 241 (423) Macroeconomics. Credit three hours. Required. W. H. Kaven. HA 344 (416) Law as Related to Innkeeping. Modern economic problems are examined from Credit two hours. Hotel elective. Open to upper­ the viewpoint of their historical perspective and classmen and graduates. Best taken after Hotel as national issues after which aggregate eco­ Administration 341 and 241-242 (413 and 423- nomic system and the determinants of prosperity 424), or Economics 101-102. J. H. Sherry. and recession are concentrated upon. Oriented A study of the laws applicable to the ownership toward the economic environment of business and operation of inns, hotels, motels, restaurants, decisions and utilizes a text and case book for and other places of public hospitality. Consid­ discussions along with current business eration of the host’s duties to guests, lodgers, publications. boarders, tenants, invitees, licensees, and tres­ passers; the exclusion and ejection of undesir­ HA 242 (424) Microeconomics. Credit three ables; liability for personal injuries on and off the hours. Required. W. H. Kaven. premises; the concept of negligence; liability Centers on the use of economic analysis in for damage or loss of property; statutory limita­ formulating business decisions. Draws upon such tions of liability; lien rights; concession agree­ concepts as demand, cost, profit, compensation, ments; leases; credit and collection practices; and pricing, and introduces managerial eco­ arrest and detention of wrongdoers; and miscel­ nomics. In addition to text and cases, current laneous statutes and administrative rules and business publications are utilized. regulations applicable to public houses. The ma­ terial is treated from the point of view of the Economics 101 Introductory Economics.* executive who is responsible for policy and de­ Credit three hours. Required. cision making. Centers on the determinants of aggregate eco­ nomic activity. The main areas studied are the HA 345 (417) Law of Business: Business monetary and banking systems, the composition Organization, Partnerships and Corporations. and fluctuations of national income, and the Credit two hours. Hotel elective. Open to upper­ major conditions of economic growth, all as classmen and graduates. Best taken after Hotel influenced by monetary, fiscal and other policies. Administration 341 and 241-242 (413 and 423- 424), or Economics 101-102. J. H. Sherry. Economics 102 Introductory Economics.* A study of the available forms of business orga­ Credit three hours. Required. Prerequisite: Eco­ nization, with special emphasis on general and nomics 101. limited partnerships and corporations. Compari­ A survey of the existing economic order, with son of the relative advantages and disadvantages particular emphasis on the salient characteristics of partnerships and corporations. Consideration of the modern American economy. Concentra­ of the use of limited partnerships in hotel and tion is on explaining and evaluating the operation motel syndications; corporate promotion; financial of the price system as it regulates production, devices for raising capital; corporate control and management, and the respective rights, * Economics 101-102 may be substituted for duties, and powers of officers, directors, and Hotel Administration 241-242 (423-424).

53 Administration

distribution, and consumption, and as it is in Economics of Wages and Employment. turn modified and influenced by private organi­ (Industrial and Labor Relations 241.) zation and government policy. Real Estate Suggested Courses in Economics HA 346 (435) General Survey of Real Estate. in Other Divisions Credit two hours. Hotel elective. Prerequisites: Hotel Administration 241-242 (423-424) or Eco­ The required three-hour elective course in eco­ nomics 101-102. D. Sher. nomics may be satisfied by one or a combination A practical survey of real estate as the capital of the courses listed below. It may also be ful­ investment decision in the hospitality industry filled by three credit hours selected from such and related retail industries. Lectures and case courses as Hotel Administration 322, 323, 324, studies cover the role and importance of real es­ 245, 246, 441, 517, or 519 (223, 224, 225, 417, tate environment, the relationship of real estate 435, 436, 133, or 136). When two courses of to the marketing strategy of a company and its two hours each are taken outside of the School investment decisions; cash flow analysis as of Hotel Administration, the extra hour may be the central economic core of real estate invest­ counted as a free elective; when taken within the ment; acquisition of real estate; location analysis School, the extra hour may be counted as a hotel and site selection; the marketing and merchan­ elective. dising of real estate; the financing of real estate; Of the large number of courses in economics and the effects of real estate financing on a open to hotel students, only those frequently company’s overall corporate financial structure taken by them are described here. Full details and on its future borrowing ability. regarding the others are given in the Announce­ ment ot the College ot Arts and Sciences, HA 441 (436) Seminar in Real Estate. Credit the Announcement ot the College of Agriculture two hours. Hotel elective. Prerequisite: Hotel and Lite Sciences, and the Announcement ot the Administration 346 (435) or its equivalent. Graduate School q) Business and Public Admin­ D. Sher. istration. Hours and instructors to be announced This course develops the concepts introduced in each term. Hotel Administration 346 (435) with case studies and field projects. Intermediate Microeconomic Theory (Economics 311 ) HA 442 (450) Orientation in Safety of Per­ sonnel and Property. Credit one hour. Hotel Intermediate Macroeconomic Analysis elective. Prerequisites: Hotel Administration 251, (Economics 312) 351, and 352 (513, 515, and 516) or permission of the instructor. Economic History of Modern Europe Consideration of such subjects as fire prevention (Economics 322.) and control in public structures, fire insurance, and the training of personnel in the areas of first Money and Credit (Economics 331.) aid and disaster control. The first aid training program will include familiarization with safety Macroeconomic Policy (Economics 338 ) equipment. Students successfully completing the course will receive senior Red Cross certification. Industrial Organization. (Economics 351.) Insurance International Trade Theory and Policy. (Economics 362 ) HA 541 (445) General Insurance Credit three hours. Hotel elective. Upperclassmen and gradu­ Public Policy and Economic Development ates. K. McNeill. (Economics 371 ) Designed to provide the student with a compre­ hensive introduction to the insurance field. The Economic and Business History. (Business emphasis is upon fire insurance, casualty in­ and Public Administration 375 ) surance, and multiple peril policies. Such topics are covered as the law of contracts as it relates to insurance; the fire insurance policy and fire Corporate Behavior and the Public Interest insurance forms; business interruption, marine, (Business and Public Administration 377.) burglary and crime, and liability insurance; rates and rate making; bonds; negligence and torts, Marketing (Agricultural Economics 240) compensation; package policies; adjustment of losses; and the types of insurers. Managerial Economics. (Agricultural Economics 324.) Directed Studies

Managerial Decision Making (Agricultural HA 641 (480) Directed Studies in Hotel Ad­ Economics 424) ministration. Credit two, three, or four hours.

Properties Management students analyze hotel-motel plans in a course taught by Professor Penner, an architect. 54 Properties Management

Hotel elective. Open to a limited number of Second Year seniors in hotel administration. Those wishing to register should consult the instructor during the Fall or spring term: Hotel Administration 251 preceding semester to obtain permission to (513) enroll and to confer regarding problems chosen for special study. Hours to be arranged. Third Year

HA 741 (490) Graduate Level Directed Studies. Fail term: Hotel Administration 351 (515) Designed specifically for graduate students Spring term: Hotel Administration 352 (516) working on thesis or other research projects. Any member of the Graduate Faculty of the School Third or Fourth Year of Hotel Administration, upon consultation with the student, may be selected to direct a par­ Fall or spring term: Hotel Administration 451 ticular problem of special interest to the student. (517) Fall term: Hotel Administration 453, 454 (526, Properties Management 527) Spring term: Hotel Administration 452, 455, Instruction is given in the management of hotel, 456 f (525, 528, 529). For qualified students motor inn, and restaurant physical facilities and planning to major in Properties Management, the in their planning and design. Specialized courses recommended sequence may be started in the are also offered in food facilities planning. freshman year. Department permission is re­ Statler Hall is used as a large laboratory. In quired. Instruction in Properties Management is addition, the building has well-equipped lecture given by R. A. Compton, P. R. Broten, J. J. rooms, two drafting rooms, and especially Clark, and R. H. Penner, and their assistants. equipped laboratories, used exclusively for studying, demonstrating, and testing the me­ Required Courses chanical equipment and building components typically used in hotels and restaurants. HA 251 (513) Introduction to Properties Man­ agement. Credit three hours. Required. A variety of drawings and specifications of many Basic principles of graphic communication as a actual building floor plans, guest room arrange­ management tool for problem solving are covered ments, dining room seatings, and kitchen layouts in this course, which includes drafting funda­ are utilized in the laboratory work on building mentals and also the interpretation of both construction and operation. Equipment includes: presentation and technical drawings. Principles full-size bathroom units, plumbing fixtures, pipe of site analysis and site planning, physical plant fitting equipment, hot water heaters; air condi­ organization, and internal spatial relationships tioning equipment; fan equipment; room air con­ common to hotel and restaurant properties are ditioning units; an oil-fired boiler; electrical stressed. control equipment; wiring devices, meters and illumination equipment; and mechanical refrigera­ HA 351-352 (515-516) Mechanical and Elec­ tion equipment including test units, compressors, trical Problems I and II. Credit three hours condensers, and controls. An extensive catalog each term. Required. Prerequisites: Hotel Admin­ file as well as a library of plans and specifica­ istration 251 and 225 (513 and 233). tions are used as supplementary references. Investigation of management problems asso­ ciated with the mechanical systems of the The elements of interior design are included as physical plant. The major systems of water and part of advanced courses in Properties Manage­ drainage, heating, refrigeration, air conditioning, ment 452, 453, and 454 (525, 526, and 527). and electricity are given primary emphasis. In Students may also count as free electives cer­ addition, systems such as elevators, fire equip­ tain elementary courses in design offered by the ment, swimming pools, communications, data Department of Design and Environment Analysis processing, laundry, and housekeeping equip­ of the College of Human Ecology. ment are discussed. The basic engineering theory In Properties Management, a total of twelve associated with each of the mechanical sys­ hours is the required minimum, consisting of four tems is taught. Throughout the course the prob­ three-hour courses. Courses in Properties Man­ lems of capital expenditures, operating costs, agement chosen beyond the twelve total re­ and of repairs and maintenance are stressed. quired hours may be counted as Hotel electives.* The recommended sequence for continuity of HA 451 (517) Physical Plant Planning and instruction is: Construction. Credit three hours. Required. Prerequisites: Hotel Administration 251 and 225 *The course numbers appearing in parenthesis (513 and 233). Completion of Hotel Administra­ are those used in previous years when the first tion 352 (516) is desirable, but qualified students digit, instead of the second digit, indicated the area of study. fN ot offered 1973-74 55 Properties Management

may register in the course with the permission the development of recreational facilities as well of the instructor. as the hotel physical structure. The feasibility, planning, development, and con­ struction of the physical plant of the hotel and HA 353 (543) Food Facilities Programming, food facilities projects are considered and Planning, and Design. Credit three hours. analyzed. Materials and methods of building Lectures and laboratory deal with first-stage construction, repair, and maintenance are cov­ planning, which must be done by the owner or ered. Emphasis is placed on trade practices, his consultant in the programming for any building codes, cost estimation, and management project of mass feeding. The many factors which responsibility in working with professional must be programmed in order to satisfy all planners. principal objectives are outlined: site selection, market analysis, kind of operation, merchandis­ ing program, and surveys to determine the wants Elective Courses and needs of patrons to be served. Also in­ cluded are research studies to resolve menu HA 452 (525) Seminar in Hotel Guest Room requirements, to plan for the particular type Design. Credit three hours. Prerequisite: Hotel of service to be employed, to create desired Administration 251 (513). atmosphere, to program functions of personnel, A project course concerned with the problems to plan maintenance, analyze administrative related to hotel guest room design and renova­ objectives, and to develop the major prospectus. tion. The seminar is primarily concerned with Pro forma studies and feasibility research round the study of guest requirements in the different out the coverage. lodging types (hotel, motel, resort, etc.) and their influence on the design of the guest room unit. HA 457 (545) Food Facilities Equipment, Layout, and Design. Credit three hours. Hotel HA 453 (526) Seminar in Environmental Con­ elective. Prerequisite: Hotel Administration 353 trol. Credit three hours each term. Prerequisite: (543) or permission of the instructor. Hotel Administration 352 (516). Permission of Lectures, research, and laboratory work are the instructor is required before registering. centered in the student's project thesis. Each Theory and application of light and color, student programs, plans, and develops a com­ acoustical design, noise suppression, control plete project. This involves study: (1) to research systems, temperature, humidity control, and eco­ the project program and draw up the prospectus; logical considerations. Topics will be examined (2) to select and design equipment; (3) to via the assignment and discussion of projects. develop layout studies and complete the master plan (preliminary renderings); (4) to develop HA 454 (527) Seminar in Hotel Planning working drawings (contract drawings), including Credit three hours. Limited to seniors and grad­ equipment and architectural plans, mechanical uates. Prerequisite: Hotel Administration 352 plans, equipment detail drawings, and equipment (516). schedules which are required for bidding, fab­ Through project assignments, the design and rication, construction, and installation; and (5) to layout for a proposed hotel, from feasibility study budget-estimate and review feasibility studies. through plans and specifications, are covered. Emphasis is placed on site solution, floor plans, HA 354 (546) Advanced Food Facilities guest room layouts, and the selection and ar­ Engineering. Credit three hours. Hotel elective. rangement of equipment in all of the various Prerequisite: Hotel Administration 457 (545). departments. Lectures, research, and laboratory work include the areas of methods and detailed facilities engi­ neering. This involves studies of general and HA 455 (528) Seminar in Restaurant Planning itemized specifications, bid analysis and awarding Credit three hours. Limited to seniors and of contracts, checking and approving shop graduates. Prerequisite: Hotel Administration drawings, field supervision, inspection, field 352 (516). conferences, punch lists, approval for acceptance A project course in the analysis and design of of all facilities, and operational instruction. restaurant properties. The critical study of existing solutions sets the design criteria for HA 458 (547) Food Facilities for Convenience both kitchen and dining areas. These guidelines Foods Credit two hours. Hotel elective. serve as the basis for the student work which Prerequisite: Hotel Administration 353 (543). includes general programming, organization, Lectures and recitations deal with the research, spatial standards, layout, and equipment. planning, evaluation, and the design of food service systems which are oriented toward con­ HA 456 (529) Seminar in Destination Resort venience foods. The foods and material handling Planning. Credit three hours. Limited to seniors equipment are analyzed as product concepts, and graduates. Prerequisite: Hotel Administration and equaled to market acceptance through 352 (516). operation research techniques with emphasis A project course in the feasibility and planning upon facilities planning. Field trips and lectures of destination resort properties, with emphasis on by industry personnel will be included.

57 Managerial Communications

Managerial Communications affairs and to develop self-confidence. Individual appointments are scheduled to counsel the students in principles of effective self-expression. Freshman Humanities Program Elective Courses To replace its traditional freshman English (Open also to students outside the School) composition program of six hours credit, the University has recently inaugurated a series of HA 161 (610) Typewriting. Credit two hours. small discussion and writing courses in the Hotel elective. E. Seaburg. humanities which are conducted jointly by ten The personal needs of college students are met departments in the College of Arts and Sciences. by this course in elementary typewriting. The aim of the new program is two-fold. It offers the incoming student a wide variety of HA 261 (611) Typewritten Communication subjects from which to choose, and provides him Credit two hours. Hotel elective. Prerequisite: with the opportunity of relating his written as­ Hotel Administration 161 (610) or the equivalent. signments directly to the subject areas which E. Seaburg. primarily interest him. The courses are uniform A course in electric typewriting designed for only in the sense that all of them require intensive those students (not secretarial typists) who wish practice in composition and that the enrollment to increase their efficiency in speed and accuracy in each section is limited to twenty students. on reports, tabulations, and business letters. To satisfy the Freshman Humanities requirement, each student must elect any two (but no more HA 262 (612) Secretarial Typewriting and than two) of the courses. Each student is Procedures. Credit three hours. Hotel elective. expected to enroll in one of these courses during E. Seaburg. the fall semester and in another during the Students who already know the keyboard develop spring semester of his first year of residence. sufficient speed and accuracy to meet business Each course carries three hours of cerdit.* A standards for an executive secretary. Instruction course used in satisfying the Freshman Human­ is provided in filing, duplication, and machine ities requirement may not be used in satisfying transcription. the Distribution or language requirement. Supple­ mentary information about the program and HA 263 (620) Shorthand Theory. Credit three specific instructions about registration procedures hours. Hotel elective. E. Seaburg and B. David. will be mailed separately to all incoming The basic theory of Gregg shorthand is com­ freshmen in April or May. pleted; dictation and transcription speed are developed to meet business standards for Required Courses a stenographer.

HA 265 (630) Communication Techniques for HA 361 (621) Shorthand Transcription. Credit two hours. Hotel elective. E. Seaburg. Management. Credit three hours. Required. Students who already know the basic theory of Prerequisites: Hotel Administration 111 and 211 Gregg shorthand develop sufficient skill in (110 and 113) or the equivalent. J. E. H. Sherry. dictation speed and transcription to meet busi­ This course considers the elements of effective communication, both written and oral, so nec­ ness standards for an executive secretary. essary to the manager of a hotel, motor hotel, HA 264 (622) Managerial Letter Writing restaurant, or club. Oral topics are treated from Credit two hours. Hotel elective. E. Seaburg. the standpoint of theory, preparation, presenta­ Students learn the techniques of good letter tion, and critique. Other items covered include composition. Skill is developed in correct proce­ business letters, memorandums, and funda­ dures for machine dictation and dictation to mentals of report writing. stenographers. Opportunity for typing improve­ ment on electric typewriters is provided. Communication Arts 301 Oral Communi­ cation t Credit three hours. Fall term limited to HA 661 (680) Directed Studies in Managerial juniors and seniors; spring term open to Communications. Credit to be arranged. Hotel sophomores, juniors and seniors. elective. Limited to upperclassmen. J. E. H. Training and experience in the theory, prepara­ Sherry. tion, presentation, and evaluation of oral topics. This course is designed for students engaged in Designed to encourage interest in public the preparation of special reports and other communications projects. * The course numbers appearing in parenthesis See also Management-Marketing: Advertising and are those used in previous years when the first Public Relations— Hotel Administration 317 (135) digit, instead of the second digit, indicated and Management Information Systems: Hotel the area of study. Administration 114 and 415 (140 and 146). t May be substituted for Hotel Administration 265 (630). Hotel students may choose as electives from an

Laboratory demonstrations are taped. Professor Moore (standing), production supervisor, monitors a tape of instructor Mutkowski, Meat Science and Management. 58 Science

extensive variety of courses in order to acquaint Sciences. Students who look forward to careers themselves with cultural subjects and to be­ that may involve responsibility for food operations come fluent in the use of foreign languages; thus in hotels, schools, colleges, and institutions taking advantage of the 24 free elective hours generally may wish to satisfy the academic of the 120 hours required for graduation. Full requirements for membership in the American details of the courses open to hotel students will Dietetic Association as Food Service Manage­ be found in the Announcement ot the College ment. To do so, it is necessary to include among of Arts and Sciences and the Announcement ol their electives four hours in human physiology, the College ot Agriculture and Life Sciences. three hours in human nutrition, and an additional hour of chemistry. To qualify as a therapeutic Foreign Languages and administrative dietitian, the candidate must also complete, in addition to the above, three The mastery of a foreign language is a mark of hours of biochemistry and an additional three a well-educated man or woman. For the hotelman hours in nutrition and disease. Students inter­ a second language is particularly desirable. At ested in qualifying for membership in the Cornell the foreign languages are taught by American Dietetic Association should confer modern methods that place special emphasis on with their advisers early in their academic careers. speaking and understanding the spoken lan­ guage. The daily classes are kept small. Native Required Courses speakers and playback machines are extensively used. HA 171 (711) Food Chemistry I. Credit three Each of the following courses has a credit of hours. Required. Prerequisite: high school six hours. chemistry. P. J. Rainsford and staff. Principles and concepts of inorganic chemistry French, Elementary Course. (French 101.) and organic chemistry. The chemistry of fats, carbohydrates, and proteins is emphasized. German, Elementary Course. (German 101.) Three lectures and one two-hour recitation weekly. Italian, Elementary Course (Italian 101.) HA 172 (712) Food Chemistry II. Credit four Japanese, Elementary Course (Japanese 101.) hours. Required. Prerequisite: Hotel Administra­ tion 171 (711). P. J. Rainsford and staff. Portuguese, Elementary Course. (Portuguese The chemistry of fats, carbohydrates, and pro­ 101 ) teins is emphasized in relation to food products and food production techniques. The roles of Russian, Elementary Course. (Russian 101.) additives in foodstuffs, colloidal phenomena, of food processing, and reconstitution tech­ Spanish, Elementary Course. (Spanish 101.) niques are studied. Three lectures and one three-hour laboratory weekly.

Science HA 173 (713) Sanitation in the Food Service Operation. Credit two hours. Required. J. C. A knowledge of basic science is fundamental to White. many aspects of the hospitality industry, The causes and prevention of food poisoning are especially for menu planning, food purchasing, stressed. Included are the aesthetic, moral, and storage, production, and service, and for house­ legal responsibilities involved in presenting keeping and building maintenance. Required sanitary food to patrons. Emphasis is placed on courses include three hours of basic chemistry, the current problems confronting the industry four hours of food chemistry, and two hours of with recent food developments as they relate to sanitation.* Statler Flail has a forty-place basic sanitation. chemistry laboratory and a forty-place laboratory for the study of the scientific application of Elective Courses chemical and physical principles to food pro­ duction and sanitation. In addition to the required HA 671 (780) Directed Studies in Science. and elective courses offered in the School, the Credit to be arranged. Hotel elective. Prerequi­ student may also choose from a wide range of site: permission of the instructor. free elective courses in human nutrition, This course is designed to study specific biological sciences, biochemistry, and food chemical processes involved in modern food science offered in the New York State Colleges preparation. of Human Ecology and Agriculture and Life

* The course numbers appearing in parenthesis Related Courses in Other Divisions are those used in previous years when the first digit, instead of the second digit, indicated the (See appropriate catalogue for credit and area of study. prerequisites, etc.). 59 Science

Introductory General Biochemistry Physical Chemistry of Foods I (Food Science (Biochemistry 131). 300)

Ecology of Human Nutrition and Food (Human Nutrition and Food 115). Food Processing I & II (Food Science 404 and 405). Human Physiology (Biological Sciences 210). Food Analysis (Food Science 210). Biological Science 101.

Biology for Nonmajors (Biological Sciences Post Harvest Handling and Marketing of 107) Vegetables (Vegetable Crops 312).

Food Chemistry I (Food Science 200). Sanitary Principles, Toxicology, and Public Health (Food Science 304). Food Chemistry II (Food Science 410A).

Sensory and Objective Evaluation of Foods Food Processing IV— Fats and Oils (Food Science 410B). (Food Science 407)

Cornell University

Register

University Administration Frank H. Randolph, B.A., M.E., P.E., Professor in Hotel Engineering, Emeritus Dale R. Corson, President of the University Charles I. Sayles, B.S., M.E.E., Professor in Robert A. Plane, University Provost Institutional Engineering, Emeritus Lisle C. Carter, Jr., Vice President for Social and Mrs. Laura Lee W. Smith, Ph.D., Professor in Environmental Studies Hotel Administration, Emeritus W. Donald Cooke, Vice President for Research Louis A. Toth, C.P.A., Professor in Hotel Lewis H. Durland, University Treasurer Accounting, Emeritus William D. Gurowitz, Vice President for Campus Rocco M. Angelo, B.S., Laventhol Krekstein Affairs Horwath and Horwath, Lecturer in Hotel Samuel A. Lawrence, Vice President for Administration Administration James H. Barrett, Ph.D., C.P.A., Ernst & Ernst, E. Hugh Luckey, Vice President for Medical Lecturer in Hotel Administration Affairs Robert A. Beck, Ph.D., E.M. Statler Professor in Thomas W. Mackesey, Vice President for Hotel Administration; Dean of the School of Planning Hotel Administration Paul L. McKeegan, Vice Provost Paul R. Broten, M.S., Professor in Hotel Arthur H. Peterson, University Controller Administration and Director of Research and Richard M. Ramin, Vice President for Public Development Affairs Robert M. Chase, B.M.E., M.B.A., Associate Robert F. Risley, Vice Provost Professor in Hotel Administration Neal R. Stamp, Secretary of the Corporation and Thomas C. Chevoor, B.S., Research Associate, University Counsel Research and Development Vance Christian, A.B., B.S., M.S., Associate Professor in Hotel Administration School of Hotel Administration John J. Clark, Jr., Ph.D., Associate Professor in Faculty Hotel Administration Richard A. Compton, B.S.M.E., M.S., Associate Professor in Hotel Administration Administration Donal A. Dermody, M.S., Associate Professor in Hotel Administration; Director of Workshops Robert A. Beck, Ph.D., Dean of the School of Thomas M. Diehl, M.B.A., Assistant Professor in Hotel Administration; E. M. Statler Professor Hotel Administration in Hotel Administration David C. Dunn, Ph.D., Associate Professor in Paul L. Gaurnier, M.S., Assistant Dean of the Hotel Administration School of Hotel Administration; Associate Myrtle H. Ericson, M.S., Professor in Hotel Professor in Hotel Administration Administration Katherine R. Spinney, B.A., B.L.S., Librarian, James J. Eyster, M.S., Assistant Professor in School of Hotel Administration Hotel Administration W. Robert Farnsworth, B.S., Lecturer in Hotel Faculty Administration Eugene A. Ference, M.S., Lecturer in Hotel O. Ernest Bangs, Professor in Food Facilities Administration Engineering, Emeritus Dennis H. Ferguson, B.S., Research Associate in Matthew Bernatsky, Professor in Hotel Hotel Administration Administration, Emeritus Paul L. Gaurnier, M.S., Associate Professor in Charles E. Cladel, M.S., C.P.A., Professor in Hotel Administration; Assistant Dean of the Hotel Administration, Emeritus School of Hotel Administration

Professors Clark, an electrical engineer, and Penner, an architect, check a student’s project in guest room design. 62 Faculty

H. Victor Grohmann, B.S., Chairman of the David Bandler, Dairy Extension Specialist, Board, Needham & Grohmann, Inc.; H, B. Cornell University Meek Visiting Professor in Hotel Administration Guiseppe Bazzani, Food and Beverage Director, Walter Herrmann, B.S., Lecturer in Hotel Caribe Hilton Hotel, San Juan, Puerto Rico Administration Solomon Berger, Palmer Fish Co., Ray Johnson, Special Instructor in Food Service Rochester, N.Y. W illiam H. Kaven, Ph.D., Associate Professor in James Berrini, Milford, Mass. Hotel Administration Jacque Bloch, Assistant to the Administrator, Jeffrey F. Kriendler, B.S., Assistant Director of Montefiore Hospital and Medical Center, Public Affairs, Pan-American World Airways, Bronx, N.Y. Lecturer in Hotel Administration Peter H. Box, Jr., Vice President, Fletcher Robert W. Lee, Principal, Peat, Marwick, Properties, Inc., Jacksonville, Fla. Mitchell, & Co., New York, Lecturer in Richard A. Bradley, Robert A. Freeman, Peter Hotel Administration E. Lee, Executive Officers, Victoria Station, Keith McNeil, B.S., Lecturer in Hotel Inc., San Francisco, Calif. Administration Maurice C. Burritt, Laventhol Krekstein Horwath Richard G. Moore, M.E.E., M.B.A., Assistant & Horwath, Miami, Fla. Professor in Hotel Administration Donald B. Campbell, President, Hospitality Stephen A. Mutkowski, B.S., Lecturer in Hotel Motor Inns, Cleveland, Ohio Administration Raymond B. Cantwell, Proprietor, Old Mill Inn, Malcolm A. Noden, Research Associate, Bernardsville, N. J. Research and Development Edward S. Caso, Vice President, Marketing & Richard H. Penner, M.S.Arch., Assistant Professor Development, General Foods Corporation, in Hotel Administration W hite Plains, N.Y. Peter Rainsford, Ph.D., Assistant Professor in Gordon Craighead, Vice President, Adventure Hotel Administration Inns Co., Hilton Head Island, S.C. Helen J. Recknagel, Ph.D., Professor in Hotel Howard L. Dayton, President, Howard Dayton Administration; Editor School Publications Enterprises, Daytona Beach, Fla. Ellen C. Seaburg, B.S., Lecturer in Hotel Vincent de Finis, Philadelphia Holiday Inn, Administration Philadelphia, Pa. Thomas Selling, B.S., Special Instructor, David C. Dorf, Hotel Sales Management Puerto Rican Branch Association, Margate, N.J. David Sher, Carrols Development Corp., Robert Dowd, Director of Labor Relations, Lecturer in Hotel Administration Hilton Hotels Corp., New York, N.Y. John E. H. Sherry, B.A., J.D., Associate Richard Edginton, General Manager, Old Oaks Professor in Hotel Administration Country Club, Purchase, N.Y. John H. Sherry, B.S., LL.B., Professor in Hotel Richard J. Ferris, President, United Air Lines Administration Food Services, Chicago, III. Katherine R. Spinney, B.A., B.L.S., Librarian, Frank X. Fisher, President, Lex Hotels United School of Hotel Administration States, Inc., New York, N.Y. John F. Tewey, B.S., Lecturer in Hotel William Fox, Director of Public Relations, Great Administration; Admissions and Placement Western Wineries, Hammondsport, N.Y. Officer C. Burton Frawley, Jr., Manager, Drumlins John S. Vaughan, B.S., Vice President, ARA Country Club, Syracuse, N.Y. Food Services Co., Lecturer in Hotel Michael Furst, Royal Canadian Yacht Club, Administration Toronto, Canada Roger Whitaker, Special Instructor in Food James E. Goodpasture, Food & Drug Service Administration, Health, Education, and James C. White, Ph.D., Professor in Hotel Welfare, Buffalo, N.Y. Administration T. M. Gopsill, National Promotional Director, Donald W. Whitehead, B.S., President, Hotel Cointreau Ltd., Lawrenceville, N.J. Enterprises, Inc., Lecturer in Hotel Harry Gray, Manager, Oakmont Country Club, Administration Oakmont, Pa. Oscar Greene, Executive Vice President, Schenley Visiting Lecturers. 1972-73 Affiliated Brands, Corp., New York, N.Y. Sidney Gross, President, Gross & Associates/ Public Relations, Inc., New York, N.Y. Samuel Aaron, President, Sherry-Lehmann, Inc., Paul Grossinger, President, Grossinger’s, New York, N.Y. Grossinger, N.Y. David Arnold, Laventhol Krekstein Horwath & Howard A. Heinsius, President, Needham & Horwath, Philadelphia, Pa. Grohmann, Inc., New York, N.Y. Dr. Robert C. Baker, Director of Food Science James Hines, Regional Director of Sales, and Marketing, New York State College of Marriott Hotels, Washington, D.C. Agriculture and Life Sciences, Cornell Richard Holtzman, President, Rockresorts, Inc., University New York, N.Y. 63 Faculty

Bernard Florstmann, Peter Sichel Sons, Inc., Gustave Reyelt, Owner, Beach and Tennis Club, New York, N.Y. New Rochelle, N.Y. Allen W. Flubsch, Director of Food Services, Andrew Rice, Research Director, Taylor Wine Co., Walt Disney World, Buena Vista, Fla. Hammondsport, N.Y. Stanley Issacs, President, All-States Expositions John Robinson, President, Hanau-Robinson, Decorators, Inc., Great Neck, N.Y. Orlando, Fla. Vice Admiral W illiam J. Jefferson, USN Ret., Burton M. Sack, Division General Manager, President, The Bourbon Institute, New York, The Ground Round, Braintree, Mass. N.Y. Joseph Salvato, Jr., New York State Department Paul Keck, Greenville Country Club, of Health, Albany, N.Y. Wilmington, Del. Kenneth Sanderson, Economics Laboratories, Bruno Klohoker, Anheuser-Busch Brewing Co., Inc., New York, N.Y. St. Louis, Mo. Mrs. Elliseva Sayers, Porto Wines, New York, Gerhart Koennecke, Lehigh Country Club, N.Y. Allentown, Pa. Jack Scherer, Scherer’s Old World Sausage & Benjamin Lavin, President, Sugardale Foods, Meat Shop, Ludlowville, N.Y. Inc., Canton, Ohio John C. Secter, Consulting Chef, L. J. Minor Daniel Layman, The Union League, Philadelphia, Corp., Cleveland, Ohio Pa. James Barker Smith, President, Wentworth-by- John Lynch, Banfi Products, Farmingdale, N.Y. the-Sea, Portsmouth, N.H. Gary P. Malamut, President, National Inns, Ltd., Dr. Ora Smith, Proefssor Emeritus, Cornell Atlantic City, N.J. University Col. Catherine Manchester, U.S.A. Ret., Joseph A. Smyth, Vice President, Marketing Alexandria, Va. Development, Inter-Continental Hotels, Robert Martin, Director of Services, Marriott New York, N.Y. Motor Hotel, Philadelphia, Pa. Dr. Philip Spear, Director of Technical Research, John McCrudden, Manager of Market Research, National Pest Control Association, Washington, I.T.T.-Sheraton Corporation, Boston, Mass. D.C. Ernest R. McKinney, Administrative Assistant to the Director, A. Philip Randolph Institute, Dr. W illiam Straub, Ithaca College, Ithaca, N.Y. New York, N.Y. George Suhr, President, Hotel Representatives, Leslie H. Moore, Jr., Vice President, Corrigan Inc., New York, N.Y. Hotels, Inc., Dallas, Texas Robert H. Sweeney, Alfred I. Dupont Institute, William Morton, Vice President and Director of W ilmington, Del. Marketing, I.T.T.-Sheraton Corporation, Sheldon J. Tannen, The "21” Club, New York, Boston, Mass. N.Y. William W. Myers, Food Service Director, Buffalo Carleton Varney, President, Dorothy Draper & General Hospital, Buffalo, N.Y. Co., New York, N.Y. Samuel Neaman, Chairman of the Board, Raymond Watts, General Manager, Houston Club, McCrory Corp., New York, N.Y. Houston, Texas Jacques Noe, Executive Chef, Idle Wild Farms, Donald W. White, Hendries, Inc., Milton, Mass. Pomfret Center, Conn. Julius Wile, Senior Vice President, Julius Wile Leonard Oakes, Hotel Sales Management Sons & Co., New York, N.Y. Association, New York, N.Y. Henry O'Neil, American Lamb Council, Denver, Charles Williams, Vice President, Schenley Colo. Affiliated Brands Corp., New York, N.Y. Denis O'Sullivan, Vice President, Sales and Stanford J. Wolf, President, Paul Masson Marketing, B. R. Doefler Co., Inc., New York, Vineyards, Saratoga, Calif. N.Y. E. Truman Wright, President and Managing Dwight Palmer, Palmer Fish Co., Rochester, N.Y. Director, The Greenbrier, White Sulphur William F. Prigge, Vice President, Marketing, Springs, W. Va. Hilton International, New York, N.Y. Milton Zic, Idea Associates, Chicago, III. Mash1 Cornell University

Index

Academic calendar, 5 Financial assistance, 17-24; foreign students, 29 Academic requirements, 25 Financial management, 43 Accounting, 45 Food and beverage management, 47; suggested Administration, 50 program for, 37 Admission: foreign students, 29; graduate, 28; Food facilities planning, 54, 55 transfer students, 28; undergraduate, 25 Foreign: languages, 58; students, 29 Advertising, psychology of, 42; and Franchising, 42 Public Relations, 42-43 Freshman Humanities Program, 57 Alumni, 14 American Hotel and Motel Association, 10 General management, 42 Announcements, list of, 67 Grading system, 32 Application, 28; financial aid, 17 Graduate: admissions, 28; program (M.P.S.), 31 Assistantships, 24 Graduation requirements, 31-33 Athletics, 13 Grants, 24 Guiteau Fund, 17 Business law, 50-51 Health services and medical care, 11 Calendar, Cornell Academic, 5 Herndon collection, 8 Certified public accounting, 43, 46 History of the School, 7 Chemistry, food, 58, 59 Hospital administration, 49 Club managers: Association of America, 11; Hotel Ezra Cornell, 11, 13 suggested program for prospective, 38 Hotel Sales Management Association, 11 Communications, managerial, 57 Housekeeping administration, 50 Computers, 43 Housing and dining, 11 Condominium management: resort and, 42; Humanities, 57 suggested program for resort and, 38 Human resources, 41 Continuing students, financial aid applications, 18 Information systems, 43 Cornell Hotel Association, 10, 11 Insurance, 53 Cornell Hotel and Restaurant Administration Interior design, 55 Quarterly, 10 Cornell Society of Hotelmen, 10, 11, 13 Junior Hotelmen of America, 11 Course requirements for graduation, 33 Courses, description of, 41 Labor management, 41 Curriculum, 34 Languages, foreign, 58 Data processing, 43 Law, 50 Description of courses, 41 Les Amis d'Escoffier, 11 Directed studies, 43, 46, 53-54, 57 Library, 8 Loans, 24 Economics, 51, 53 Educational objectives, 8 Management, 41-43; club, 38; general, 42; Elective courses, 35 financial, 43; food and beverage, 47; English, 57 properties, 54; resort and condominium, 38; Expenses. See Finances sales, 42 Managerial Communications, 57 Faculty, School of Hotel Administration, 7, 61 Marketing, 42 Finances, 17 Master of Professional Studies (M.P.S.), 31

Students in food chemistry analyze the composition of common food products. Today’s lesson relates to potatoes. 66 Index

Medical care, 11 Sales. See Marketing Meek, H. B., 8 Sanitation, 58 M ilitary training, 13, 32 Scholarships, 17, 18-24 Motor Vehicles, 13 Scholastic Aptitude Test, 25, 27 School-industry cooperation, 10 National: Executive Housekeepers Science, 58 Association, 50; Restaurant Association, 11 Secretarial studies, 57 New York State Hotel and Motel Association, 11 Self-support, 17 Senate, University, 10 Short courses and special programs, 8 Organizations, 10 Shorthand, 57 “Oscar of the Waldorf,” 8 Sloan Institute of Hospital Administration, 50 Special programs, 8 Statler Club, 47 Personnel administration, 41 Statler, E. M., 7 Physical education requirement, 33 Statler Hall, 8 Placement, 13 Statler Inn, 8 Practice Requirement Program, 17, 32 Student-Faculty Committee, 10 Programs leading to academic degrees, 31 Student life, 10 Properties management, 54 Summer Practice Requirement, 32 Psychology, 41, 42 Summer School, Hotel Administration, 8 Publications, 10 Summer short courses, 8 Public relations, 42, 43 Puerto Rico School, 10 Purchasing. See Financial Management, TOEFL examination, 29 Food and Beverage Management, and Tourism, 42 Properties Management Transfer students, 28 Triad committee, 10 Tuition, 17 Real estate, 53 Typewriting, 57 Register, 61 Requirements: academic, 25; course, for University administration, 61 graduation, 33; graduation, 31; personal, 27; University senate, 10 physical education, 33; practice, 32 Research and development, 10 Visiting professorships and lecturers, 62 Resort and condominium: management, 42; suggested program for, 38 Work-study program, 17, 32-33, 43 Restaurant management: See Food and Workshops, 8 Beverage Management ROTC, 10, 13, 32 Ye Hosts, 11 List of Announcements

Following is a list of Announcements published by Cornell University to provide information on programs, faculty, facilities, curricula, and courses of the various academic units.

New York State College of Agriculture and Life Sciences College of Architecture, Art, and Planning College of Arts and Sciences Department of Asian Studies Graduate School of Business and Public Administration Field of Education (Graduate) College of Engineering Engineering at Cornell Graduate Study in Engineering and Applied Sciences General Information* Graduate School Graduate School: Course Descriptions School of Hotel Administration New York State College of Human Ecology New York State School of Industrial and Labor Relations Law School Medical College (New York City) Graduate School of Medical Sciences (New York City) Cornell University— New York Hospital School of Nursing (New York City) Graduate School of Nutrition Officer Education (ROTC) Summer Session New York State Veterinary College

* The Announcement of General Information is designed to give prospective students pertinent information about all aspects and academic units of the University.

Requests for the publications listed above should be addressed to

Cornell University Announcements Edmund Ezra Day Hall Ithaca, New York 14850. (The writer should include his zip code.)