Hospitality Management
Associate of Arts
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 and Innovation
Grupp 401 • Phone (215) 968-8227
Curriculum Code No. 2022
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, or assistant manager in hotel/motel/restaurant/institutional operations.
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.
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*
| Course | Credits |
|---|---|
| ACCT103 Introductory Accounting | 3 |
| OR | |
| ACCT105 Financial Accounting A,D | 4 |
| CISC100 Digital Literacy 9 | 3 |
| OR | |
| CISC110 Introduction to Information Systems A,D,9 | 3 |
| COLL101 College Success Seminar | 1 |
| COMM110 Effective Speaking A,D,4,5 | 3 |
| COMP110 English Composition I A,D,2,10 | 3 |
| CULN120 Basic Food Preparation and Management D | 3 |
| CULN121 Advanced Food Preparation and Management D | 3 |
| CULN130 Baking & Decorating - Techniques & Procedures D,1 | 3 |
| HLTH120 Nutrition 2,4,7 | 3 |
| HOSP100 Introduction to Hospitality Management | 3 |
| HOSP105 Safety and Sanitation (Certification Course) | 3 |
| HOSP110 Hospitality Financial Management D | 3 |
| HOSP200 Hotel & Lodging Operations Management D | 3 |
| HOSP210 Hospitality Internship D | 3 |
| HOSP280 Cooperative Education - HRI B,D | 3 |
| MGMT100 Introduction to Business 2,3,4,8 | 3 |
| MGMT120 Business Mathematics A,D,6 | 3 |
| MGMT130 Business Law | 3 |
| MGMT135 Business Communication A,D,2,4,10 | 3 |
| MKTG112 Customer Experience | 3 |
| MKTG215 Principles of MarketingD | 3 |
| Foreign Language C,1,3 | 3 |
| Total Credit Hours | 64/65 |
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 |
|---|---|
| COLL101 College Success Seminar | 1 |
| HOSP100 Introduction to Hospitality Management | 3 |
| HOSP105 Safety and Sanitation (Certification Course) | 3 |
| MGMT100 Introduction to Business 2,3,4,8 | 3 |
| MGMT135 Business Communication A,D,2,4,10 | 3 |
| Foreign Language C,1,3 | 3 |
| Total Credit Hours | 16 |
Second Semester
| Course | Credits |
|---|---|
| COMP110 English Composition A,D,2,10 | 3 |
| CULN120 Basic Food Preparation and Management D | 3 |
| HOSP200 Hotel & Lodging Operations Management D | 3 |
| MGMT120 Business Mathematics A,D,6 | 3 |
| MKTG215 Principles of MarketingD | 3 |
| Total Credit Hours | 15 |
Summer Session
| Course | Credits |
|---|---|
| HOSP210 Hospitality Internship D | 3 |
| Total Credit Hours | 3 |