Accreditation Commision for Programs in Hospitality Administration (ACPHA)

Hospitality Management (HM)

(Effective Fall 2016)

This major provides students with a comprehensive learning experience that prepares them to assume entry-level management responsibility in the dynamic field of hospitality.  Building on a strong business core and practical experience in the College's fine dining restaurant, Le Jeune Chef, the curriculum enables students to select courses from a diverse pool of electives.  Students choose to develop specialized skills aligned with individual career aspirations, including event planning, food and beverage operations, and advanced business and management skills. 

Career Opportunities

Event planner, guest services manager, dining room supervisor, front office supervisor, banquet manager, assistant food and beverage manager, and maitre d'hotel. 

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 interpersonal 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 professional and ethical standards, integrating legal principles in a fiscally responsible business environment.
  • plan and execute hospitality events in coordination with back-of-the-house managers, including food and beverage operations, guest services, and front-of-the-house supervision.
  • design and evaluate a hospitality operations plan, employing control systems and technologies, with guest preferences and industry trends in mind
  • supervise and coordinate personnel, demonstrating clear communication and cultural sensitivity

Curriculum

First SemesterCredits
FYE101First Year Experience 1 
CSC124Information, Technology, and Society 3 
FHD118Sanitation 1 
NSCNational Sanitation Certification  
FHD117Purchasing 2 
FHD142Professional Table Service 2 
MGT105Introduction to Business 3 
MTHMathematics Elective 3 
TOTAL CREDITS 15
Second SemesterCredits
FHD104Careers in Hospitality 1 
FHD125Menu Planning and Cost Control 3 
FHD255Advanced Dining Room Management 3 
ENL111English Composition I 3 
FHD160Travel and Tourism 3 
SCIScience Elective 3 
TOTAL CREDITS 16
Summer SessionCredits
FHD289Hospitality Management Internship 1 
TOTAL CREDITS 1
Third SemesterCredits
FHD220Hospitality Beverage Management Service and Controls 4 
FHD275Front Office Management 3 
MKT240Principles of Marketing 3 
SPC101Fundamentals of Speech 3 
or
ENL201Technical and Professional Communication 3 
HFEHospitality Foods Elective 3 
or
HMEHospitality Management Elective 3 
or
HSMDirected Sport and Event Management Elective 3 
TOTAL CREDITS 16
Fourth SemesterCredits
FITFitness and Lifetime Sports Elective 1 
MGT301Business Law I 3 
FHD278Professional Event Planning 3 
ACC113Introduction to Financial Accounting 3 
HMEHospitality Management Elective 3 
or
HFEHospitality Foods Elective 3 
or
HSMDirected Sport and Event Management Elective 3 
HUMHumanities Elective 3 
or
SSESocial Science Elective 3 
or
ARTArt Elective 3 
or
FORForeign Language Elective 3 
or
AAEApplied Arts Elective 3 
or
IFEInternational Field Experience Elective 3 
TOTAL CREDITS 16

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 Accreditation Commission for Programs in Hospitality Administration (ACPHA).