Hospitality & Tourism Management
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 programs 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.2022
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 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;
- employ asset management techniques in various hospitality operations to control costs; and
- organize and direct food production and service in a variety of settings and supervise employees.
Degree Course Requirements*
| ACCT103 | Introductory Accounting or |
|
| ACCT105 | Financial AccountingE | 3/4 |
| CISC100 | Introduction to Computers or |
|
| CISC110 | Introduction to Information SystemsE | 3 |
| COMM110 | Effective Speaking E,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 & HospitalityE | 3 |
| HRIM120 | Basic Food Preparation and ManagementE | 3 |
| HRIM121 | Advanced Food Preparation and ManagementE | 3 |
| HRIM200 | Hotel & Lodging Operations ManagementE | 3 |
| HRIM210 | HRIM InternshipE | 3 |
| HRIM220 | HRIM SeminarE,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 MarketingE | 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 ManagementE | 3 |
| HRIM200 | Hotel & Lodging Operations ManagementE | 3 |
| MGMT120 | Business Mathematics A,E,5 | 3 |
| MKTG100 | Principles of MarketingE | 3 |
| 15 | ||
Summer Session |
||
| HRIM210 | HRIM InternshipE | 3 |
| 3 | ||
Third Semester |
||
| ACCT103 | Introductory Accounting | |
| or | ||
| ACCT105 | Financial AccountingE | 3/4 |
| COMM110 | Effective Speaking E,2 | 3 |
| HRIM110 | Financial Management in Tourism & HospitalityE | 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 SystemsE | 3 |
| HLTH120 | Nutrition 3 | 3 |
| HRIM220 | HRIM SeminarE.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 OADM 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
