The IUP Hospitality Management Program can trace its roots back to 1916, when a Household Arts and Science course in cooking was first offered at what was then the Indiana Normal School.
This course of study proved so popular that, by 1930, cooking courses were being conducted out of two food production laboratories located in what is now McElhaney Hall. In addition to the two laboratories, this building also featured a dining room utilized by students enrolled in the food production courses to sample and evaluate their prepared products.
By 1937, a formal school lunch program of study was added to the curriculum. These courses featured the study of quantity food production and, through a satellite feeding system, provided lunch to the students at the Thaddeus Stevens Elementary School in Indiana, Pennsylvania. The school lunch curriculum was expanded in 1940 to include larger kitchen facilities and an eat-in cafeteria in Leonard Hall. Students also prepared and served lunches to the student body enrolled in Indiana Normal Schools’ “laboratory school” as well as offering, for sale to the general public, a lunch menu in the cafeteria.
In 1965, when the Indiana Normal School was granted university status, the food production courses were organized into the Department of Institutional Management, recognizing the business orientation of the curriculum. The department name was changed to the Department of Food Service Management in 1971 to reflect the inclusion of commercial operations management into the curriculum. In 1973, the department name was changed to the Department of Food and Nutrition.
Because of increasing enrollment within the business emphasis courses of the department, as well as the demand for hotel and tourism courses, the Department of Hotel, Restaurant, and Institutional Management was formed in 1989. The program’s name was changed to the Department of Hospitality Management in 2003 in order to reflect current hospitality industry protocol, and it continues to diversify its undergraduate course catalog to meet industry needs and student demands.
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