OCCUPATIONAL MAJOR
Curriculum Code No. 2022

This major is primarily designed for job preparedness. Students who are considering transferring to a four-year college should be aware that decisions on transferability of courses are made by the four-year colleges and differ from school to school. Students should contact the Transfer Services office early in their academic programs to determine which courses will transfer to the college of their choice.

Department of Business Studies
Penn 401 • Phone (215) 968-8227

The Tourism and Hospitality Management major offers a variety of options for the student interested in gaining employment in the hospitality industry at an entry level or as a management trainee. The student may choose to follow either the Tourism and Hospitality Management Emphasis or the Food Service Management Emphasis. (See options below and consult with an advisor.) Program requirements can be completed in a two-year period of full-time study (including one summer employment internship).

This Associate Degree program prepares graduates to compete for various entry-level management careers in the hospitality management, commercial and non-commercial foodservice and tourism/lodging industries, depending upon which emphasis is selected.

Upon successful completion of major requirements, an Associate of Arts Degree will be granted by the College.

Graduates seek employment in positions with job titles such as hotel/restaurant management trainee, front desk supervisor, foodservice supervisor, food production assistant, dietary manager, shift supervisor, assistant manager in hotel/motel/restaurant/institutional operations.

Graduates of this program are able to

• work and communicate effectively with others through oral, written or graphic means to demonstrate interpersonal skills and professional attitudes and work habits;
• distinguish among moral, ethical and legal aspects of business law as applied to hospitality industry occupations;
• utilize principles of effective personnel management in the supervision of employees;
• plan and develop appropriate and nutritious menus that meet the requirements of hotels, restaurants and non-commercial operations;
• develop cost control and asset management techniques in various operations;
• organize and direct food production and service in a variety of settings. supervise employees in the front desk operation of a hotel or motel;
• exhibit knowledge of the terminology of the tourism, foodservice, and lodging industry; and
• be certified in Applied Foodservice Sanitation.

Degree Course Requirements*

ACCT103	Introductory Accounting or
ACCT105	Principles of Accounting I E	3/4
CISC100	Introduction to Computers or
CISC110	Introduction to Information Systems E	3
COMM110	Effective Speaking 2	3
COMP110	English Composition I A,E,1	3
HLTH120	Nutrition 3	3
HRIM100	Introduction to Tourism and Hospitality	3
HRIM105	Safety and Sanitation (Certification Course)	3
HRIM110	Financial Management in Tourism & Hospitality E	3
HRIM120	Basic Food Preparation and Management E	3
HRIM121	Advanced Food Preparation and Management E	3
HRIM200	Hotel & Lodging Operations Management E	3
HRIM210	HRIM Internship E	3
HRIM220	HRIM Seminar E,6	3
HRIM280	Cooperative Education - HRI B,E	3
MGMT130	Business Law	3
MGMT100	Introduction to Business 4	3
MGMT120	Business Mathematics A,E,5	3
MKTG100	Principles of Marketing E	3
OADM110	Business Communication A,E,1	3
	Business Elective D	3
	Cultural Perspectives C	3
		63/64

Recommended Semester Sequence

The recommended course sequence is designed for full-time students who average 15 credit hours per semester. Students may need more time to complete major requirements based on placement testing. This additional time will entail some adjustments to the sequence recommended.

First Semester
HRIM100	Introduction to Tourism and Hospitality	3
HRIM105	Safety and Sanitation (Certification Course)	3
MGMT100	Introduction to Business4	3
OADM110	Business Communication A,E,1	3
	Cultural Perspectives C	3
		15
Second Semester
COMP110	English Composition A,E,1	3
HRIM120	Basic Food Preparation and Management E	3
HRIM200	Hotel & Lodging Operations Management E	3
MGMT120	Business Mathematics A,E,5	3
MKTG100	Principles of Marketing E	3
		15
Summer Session
HRIM210	HRIM Internship E	3
		3
Third Semester
ACCT103	Introductory Accounting
	or
ACCT105	Principles of Accounting I E	3/4
COMM110	Effective Speaking 2	3
HRIM110	Financial Management in Tourism & Hospitality E	3
HRIM121	Advanced Food Preparation and Management E	3
MGMT130	Business Law	3
		15/16
Fourth Semester
CISC100	Introduction to Computers or
CISC110	Introduction to Information Systems E	3
HLTH120	Nutrition 3	3
HRIM220	HRIM Seminar E.6	3
HRIM280	Cooperative Education-HRI B,E	3
	Business Elective D	3
		15

^A Placement testing required.
^B All academically qualified students must enroll in HRIM280 in their 3rd or 4th semester.
^C Consult the list of courses approved for this subcategory . Any course may be chosen.
^D Any course with a prefix of ACCT, HRIM, MGMT, MKTG, or OFAD may be chosen. See advisor before making selection.
^E Course requires prerequisite.

¹ Satisfies College Writing requirement.
² Satisfies Creative Expression.
³ Satisfies Personal Health.
⁴ Satisfies Social Perspectives.
⁵ Satisfies College Level Mathematics or Science.
⁶ Satisfies Integration of Knowledge