2006-07 Catalog Archive (Archived July 31, 2006)
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Hospitality Management (HM)
Associate of Applied Science Degree (A.A.S.)
The Hospitality Management program is an integral part of the Penn College School of Hospitality. It is designed to give students a solid foundation in hospitality operations and management. The focus of the program leads students to careers in commercial, institutional and private operations, including hotels, restaurants, inns, schools/universities, banquet facilities and clubs. Applied learning experiences, study of hospitality trends and theories, and courses in general studies, business management, marketing and computer applications provide students with a comprehensive learning experience that prepares them to assume entry-level management responsibility in the hospitality field.
Career Opportunities: Dining Room Supervisor, Front Office Supervisor, Guest Services Manager, Banquet Manager, Management Trainee, Food Service Director.
Recommended High School Subjects: A strong background in high school math, reading, and written communication is required, as is a working knowledge of keyboarding and personal computers. Strong manual dexterity and mechanical skills are highly desirable.
Remediation Strategies: All entering students will be tested for English, math, and reading deficiencies. Students are expected to remediate any deficiencies as explained in the Information section of this catalog (see step 3 of the Admissions Process).
Transfer Procedures: This major is subject to the transfer standards established by the College and detailed in the Information section (see "Transferring Credits") of this catalog. Exceptions must be approved by the school dean.
Program Goals: A graduate of this major should be able to:
- establish and maintain high standards of sanitation as established by the ServSafe program.
- demonstrate a solid foundation of techniques for food preparation, presentation and service.
- describe the equipment available on the market and plan its arrangement, operation, and maintenance for efficiency and safety.
- plan menus; purchase, cost, and price product for profit.
- demonstrate creativity and sound thinking in solving management problems and in merchandising techniques.
- conform to established codes of ethics and demonstrate a responsible attitude expected in the hospitality industry.
- demonstrate a working knowledge of the factors involved in setting up and operating a food service establishment.
- keep accurate food business records and understand the relationship between financial profits and good business ethics.
- demonstrate a working knowledge of hotel front office management and hospitality industry marketing.
- plan and facilitate banquets and special events.
- demonstrate service techniques found in various segments of the restaurant industry, including fine dining, casual, and quick service.
- demonstrate a working knowledge of wine service including wine/food pairing, merchandising and wine list design.
- prepare a variety of alcoholic and non-alcoholic beverages.
- equip, stock, staff, and control a bar operation.
- demonstrate a working knowledge of management, including service, people, and facilities.
- demonstrate knowledge of fundamentals of microcomputers.
- develop a career portfolio.
- develop skills for and a commitment to the process of lifelong learning.
- develop skills for problem solving, decision making, and critical thinking.
| First Semester | Credits | ||
|---|---|---|---|
| FHD106 | Introduction to the Hospitality Industry | 1 | |
| FHD117 | Purchasing | 2 | |
| FHD118 | Sanitation | 1 | |
| MGT115 | Principles of Management | 3 | |
| CSC110 | Introduction to Information Technology | 3 | |
| ENL111 | English Composition I | 3 | |
| MTH | Mathematics Elective | 3 | |
| FIT | Fitness and Lifetime Sports Elective | 1 | |
| 17 | |||
| Second Semester | Credits | ||
| FHD125 | Menu Planning and Cost Control | 3 | |
| FHD133 | Tableservice Lecture | 2 | |
| FHD134 | Tableservice Practicum | 1 | |
| FHD108 | Foundations of Food Preparation | 4 | |
| CMM | Communication Elective | 3 | |
| SCI | Science Elective | 3 | |
| SFD | Hospitality Elective | 1 | |
| 17 | |||
| Summer Session | Credits | ||
| FHD289 | Hospitality Management Internship | 1 | |
| 1 | |||
| Third Semester | Credits | ||
| FHD268 | Facilities Planning | 3 | |
| FHD210 | Applied Food Preparation and Production | 4 | |
| FHD275 | Front Office Management | 3 | |
| FHD135 | Wine and Beverage Management | 2 | |
| FHD136 | Wine and Beverage Management Practicum | 1 | |
| ACC113 | Introduction to Financial Accounting | 3 | |
| MKT240 | Principles of Marketing | 3 | |
| 19 | |||
| Fourth Semester | Credits | ||
| FHD116 | Nutrition Application | 3 | |
| or | |||
| FHD266 | Catering | 3 | |
| FHD255 | Advanced Dining Room Management | 3 | |
| FHD310 | Legal Issues and Applications in Hospitality | 3 | |
| HUM | Humanities Elective | 3 | |
| or | |||
| SSE | Social Science Elective | 3 | |
| or | |||
| ART | Art Elective | 3 | |
| or | |||
| FOR | Foreign Language Elective | 3 | |
| or | |||
| AAE | Applied Arts Elective | 3 | |
| or | |||
| IFE | International Field Experience Elective | 3 | |
| MMG | Directed Management/Marketing Elective | 3 | |
| CCM | Specified Hospitality Management Computer Elective | 3 | |
| 18 | |||
Additional Information: Dress Code: Professionalism is the signature of this degree, and is the expectation for performance and appearance. Uniform and personal appearance standards are strictly enforced. Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of ear and back of collar for men; tied up and under hat for women, utilizing a net if necessary - no protruding bangs). In labs, no excessive makeup and no jewelry are allowed, including rings, watches and earrings or visible piercings of any style. Students in Tableservice and/or Wine and Beverage Practicum may wear appropriate cosmetics, a watch, a single set of post-style earrings. Hair must be restrained - the utilization of a French braid or discrete pinning/styling is required.
Accreditation: Accredited by the Commission on Accreditation of Hospitality Management Programs.