This hands-on major prepares students with the skills necessary to analyze hospitality and restaurant operations to effectively manage small and large operations in a variety of settings. Hands-on, customer centered focus on providing hospitality services and beverages in a variety of settings. Business analytics in accounting, marketing and organizational behavior provide a foundation for leadership roles in restaurant and related hospitality industries.

Career Opportunities

A wide variety of career opportunities are available for graduates of this new program. Job placement could take place in several segments of the hospitality industry such as: restaurants (independently owned and corporate enterprises), hotels, event management, resort and leisure segments, gaming and casinos, travel and tourism, wine and beverage sales and marketing, continuing care communities, and entrepreneurial endeavors.
Job titles include: restaurant manager, supervisor, customer service manager, maître d’ hotel, dining room manager, beverage manager, gaming & casino host, food and beverage manager, concierge, back office assistant, guest relations/services, Sommelier, hospitality business analyst, revenue management, franchise management.

Recommended High School Subjects

High school math-including algebra. Introductory science or chemistry. Reading level at or above 10th grade, strong writing and verbal communication. Introductory computer applications. Classes in performance arts, debate or leadership roles recommended.

Special Equipment Needs

Approved restaurant uniform for the Hospitality department. Additional uniform and or clothing may be required for internship experience and professional business environment.

Remediation Strategies

Students follow the College’s established procedures for entering into a Bachelor of Science degree at Penn College. All entering students tested for English, math and reading deficiencies. Students are expected to remediate any deficiencies as explained in the catalog. Single deficiencies are permitted to enroll in the program while remediating deficiencies.

Transfer Procedures

Transfer procedures will follow the general rules of the college.

Program Goals

A graduate of the major should be able to:
  • establish and maintain professional and ethical standards, integrating legal principles in a fiscally responsible business environment.
  • design and evaluate a hospitality operations plan, employing control systems and technologies, using effective communication strategies.
  • identify, analyze and employ effective customer service principles within a diverse and global hospitality community.
  • demonstrate core skills in restaurant operations, beverage services with consideration for sustainable practices.
  • apply basic functions of planning, organizing, leading and controlling within an organizational setting.

Curriculum

First Semester Credits Notes Lecture Lab/Clinical M/S Type
FYE101 First Year Experience 1 .50 1.50 S REQ
CSC124 Information, Technology, and Society 3 3 S REQ
FHD142 Professional Table Service 2 .50 4.50 M REQ
ENL111 English Composition I 3 3 S REQ
FHD117 Purchasing 2 2 M REQ
MTH113 Business Mathematics 3 3 S REQ
FHD118 Sanitation 1 1 M REQ
NSC National Sanitation Certification   M NSC
TOTAL CREDITS 15
Second Semester Credits Notes Lecture Lab/Clinical M/S Type
ACC113 Introduction to Financial Accounting 3 3 M REQ
ENL201 Technical and Professional Communication 3 3 S REQ
MGT115 Principles of Management 3 3 M REQ
FHD125 Menu Planning and Cost Control 3 3 M REQ
FHD160 Travel and Tourism 3 3 M REQ
TOTAL CREDITS 15
Third Semester Credits Notes Lecture Lab/Clinical M/S Type
ACC123 Introduction to Managerial Accounting 3 3 M REQ
MKT240 Principles of Marketing 3 3 M REQ
SCI Science Elective 3   S SCI
FHD220 Hospitality Beverage Management Service and Controls 4 3 3 M REQ
SPC101 Fundamentals of Speech 3 3 M REQ
TOTAL CREDITS 16
Fourth Semester Credits Notes Lecture Lab/Clinical M/S Type
MTH160 Elementary Statistics with Computer Applications 4 3 3 S REQ
ECO111 Principles of Macroeconomics 3 3 M REQ
FHD268 Facilities Planning 3 3 M REQ
OEE Exploration Electives 3   S OEE
FHD104 Careers in Hospitality 1 1 M REQ
TOTAL CREDITS 14
Summer Session Credits Notes Lecture Lab/Clinical M/S Type
FHD289 Hospitality Management Internship 1 M REQ
TOTAL CREDITS 1
Fifth Semester Credits Notes Lecture Lab/Clinical M/S Type
BBM Directed Business Administration Elective 3   M BBM
MGT315 Business Ethics 3 Science, Technology and Society Requirement 3 M REQ
MGT301 Business Law I 3 3 M REQ
FIN350 Finance 3 3 M REQ
ARP Core Arts Perspective 3   S ARP
TOTAL CREDITS 15
Sixth Semester Credits Notes Lecture Lab/Clinical M/S Type
FHD278 Professional Event Planning 3 3 M REQ
FHD421 Technical Training for the Hospitality Industry 2 2 M REQ
FHD404 Hospitality Systems Management 3 3 M REQ
SCL Science Elective with lab 4   S SCL
FHD255 Advanced Dining Room Management 3 2 3 M REQ
TOTAL CREDITS 15
Seventh Semester Credits Notes Lecture Lab/Clinical M/S Type
FHD307 Wines of the World 3 3 M REQ
FHD312 Food Sustainability 3 2 3 M REQ
OEA Open Elective 3   S OEA
MGT410 Management of Organizational Behavior 3 Writing Enriched Requirement &
Cultural Diversity Requirement
3 M REQ
MIS211 Business Computer Applications Using Spreadsheet 3 3 M REQ
TOTAL CREDITS 15
Eighth Semester Credits Notes Lecture Lab/Clinical M/S Type
HFE Hospitality Foods Elective 3   S HFE
FHD423 Hospitality Operations Field Experience Senior Project Capstone 3 2 3 M REQ
HIP Core Historical Perspective 3   S HIP
MGT216 International Business 3 3 M REQ
OEE Exploration Electives 3   S OEE
TOTAL CREDITS 15