Business Administration: Restaurant and Hospitality Operations (BRH)

(Effective Fall 2020)

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