Archive 2007-08 Catalog (Archived September 2007)
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Hospitality Management (HM)
Academic School: Hospitality
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, Maitre d'Hotel, Assistant Food and Beverage Manager.
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 this catalog (see http://www.pct.edu/catalog/PlacementTesting.htm ).
Transfer Procedures: This major is subject to the transfer standards established by the College (see http://www.pct.edu/catalog/TransferringCredits.htm ). 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.
- communicate clearly, both verbally and in writing.
- 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.