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Food Service Management
Occupational Major
Curriculum Code No. 2101
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 program 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;
- be certified in Applied Foodservice Sanitation;
- Supervise employees in foodservice management operations; and
- Based on specific interests, concentrate on a particular aspect of business for particular attention.
Degree Course Requirements*
| 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 |
| MGMT140 |
Supervision | 3 |
| MKTG100 |
Principles of Marketing E | 3 |
| OADM110 |
Business Communication A,E,1 | 3 |
| Business Electives D | 6 |
| Cultural Perspectives C | 3 |
| | 63 |
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 | 3 |
| MGMT100 |
Introduction to Business 4 | 3 |
| OADM110 |
Business Communication A,E,1 | 3 |
| Cultural Perspectives C | 3 |
| | | 15 |
| Second Semester |
| COMP110 |
English Composition I A,E,1 | 3 |
| HRIM200 |
Hotel & Lodging Operations Management E | 3 |
| HRIM120 |
Basic Food Preparation and Management E | 3 |
| MGMT120 |
Business Mathematics A,E,5 | 3 |
| MKTG100 |
Principles of Management E | 3 |
| | 15 |
| Summer Session |
| HRIM210 |
HRIM Internship E | 3 |
| | 3 |
| Third Semester |
| 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
| | MGMT140 |
Supervision | 3 |
| | | 15 |
| Fourth Semester |
| HLTH120 |
Nutrition 3 | 3 |
| HRIM220 |
HRIM Seminar E,6 | 3 |
| HRIM280 |
Cooperative Education-HRIM B,E | 3 |
| Business Electives D | 6 |
| | 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 here.
Any course may be chosen.
D Select any two of the following: HRIM130, HRIM131, HRIM132,
HRIM202, HRIM203. 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
* See Revisions to Degree/Major for important information
Requirements. Students who do not seek the Associate of Arts Degree may earn the legend, "Major Requirements Satisfied," on their transcripts by successfully completing all the courses listed
in the major except three credits in Cultural Perspectives. Credits exceeding the
required minimum cannot be used to satisfy required credits in other course requirements.
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