Hospitality & Tourism: Food Service Management Emphasis

Occupational Major

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
Curriculum Code No. 2101

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

  • demonstrate basic hospitality industry knowledge and demonstrate proficiency in the core functions of their hospitality positions;
  • communicate effectively with internal and external customers through oral, written or graphic methods to demonstrate professional attitudes and workplace habits;
  • plan and develop appropriate and nutritious menus that meet the requirements of hotels, restaurants and non-commercial operations; and
  • organize and direct food production and service in a variety of settings and supervise employees.
  • employ current technological techniques to improve communication and financial aspects of their operations

Degree Course Requirements*

Course Credits
CISC100
Digital Literacy OR
CISC110
Introduction to Information Systems D,10
3
COMM110
Effective Speaking D,5
3
COMP110
English Composition I A,D,1
3
HLTH120
Nutrition 8
3
HRIM100
Introduction to Tourism and Hospitality
3
HRIM105
Safety and Sanitation (Certification Course)
3
HRIM110
Financial Management in Tourism & Hospitality D
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 D
3
HRIM220
HRIM Seminar E,6
3
HRIM280
Cooperative Education - HRI B,D
3
MGMT130
Business Law
3
MGMT100
Introduction to Business 9
3
MGMT120
Business Mathematics A,D,4
3
MGMT140
Supervision
3
MKTG100
Principles of Marketing D
3
OADM110
Business Communication A,D,2,3
3
HRIM130
Baking & Decorating-Techniques & Procedures6,D
3
Foreign Language E,7 3
Total Credit Hours 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

Course Credits
HRIM100
Introduction to Tourism and Hospitality
3
HRIM105
Safety and Sanitation (Certification Course)
3
MGMT100
Introduction to Business 9
3
OADM110
Business Communication A,D,2,3
3
Foreign LanguageE,7 3
Total Credit Hours 15

Second Semester

Course Credits
COMP110
English Composition I A,D,1
3
HRIM200
Hotel & Lodging Operations Management D
3
HRIM120
Basic Food Preparation and Management D
3
MGMT120
Business Mathematics A,D,4
3
MKTG100
Principles of Marketing D
3
Total Credit Hours 15

Summer Session

Course Credits
HRIM210
HRIM Internship D
3
Total Credit Hours 3

Third Semester

Course Credits
ACCT103
Introductory Accounting OR
ACCT105
Financial Accounting A
3/4
COMM110
Effective Speaking D,2
3
HRIM110
Financial Management in Tourism & Hospitality D
3
HRIM121
Advanced Food Preparation and Management D
3
MGMT130
Business Law
3
Total Credit Hours 15/16

Fourth Semester

Course Credits
CISC100
Digital Literacy OR
CISC110
Introduction to Information Systems D,10
3
HLTH120
Nutrition 8
3
HRIM220
HRIM Seminar E
3
HRIM280
Cooperative Education-HRIM B,D
3
MGMT140
Supervision
3
HRIM130
Baking & Decorating-Techniques & Procedures6,D
3
Total Credit Hours 18

A Placement testing required.
B All academically qualified students must enroll in HRIM280 in their 3rd or 4th semester.
C Any course with a prefix of ACCT, HRIM, MGMT, MKTG, or OADM may be chosen. See advisor before making selection.
D Course requires prerequisite.
E See HRIM Adviser.

1 Satisfies Writing.
2 Satisfies Critical Thinking.
3 Satisfies Information Literacy.
4 Satisfies Quantitative Literacy.
5 Satisfies Oral Communication.
6 Satisfies Arts/Humanities.
7 Satisfies Diversity.
8 Satisfies Scientific Literacy.
9 Satisfies Social Science.
10 Satisfies Technology Competence.